Saturday, September 17, 2011

Irish Soda Farls


I haven't felt much like writing these last few weeks.  I have this deep down feeling that everything is in turmoil out there and I just want to hide in the house. 
I do know that I wrote you a long post on Thursday about all sorts of things and I deleted every last word of it and just gave you a recipe for hake.  I am sure that this left most of you pretty cold but it just sounded too much like a long moan.  I suppose that you could conclude that I was having a bad case of the blues where you feel like life is just running past like one of those really long freight trains in America with the long lonely horn noises - I guess I was just feeling sorry for myself.
I have everything in the world to be thankful for so I will just shut up and get on with it.

On an energetic note, I have been putting in some hours training for the causeway coast marathon which is two weeks tomorrow so there has been a lot of pasta consumed here.  I am hoping that the amazing scenery and a large dose of adrenalin will carry me the distance.

Another thing that cheered me up no end was meeting this nice blogger-ess for an ultra-good coffee at 3FE and you know what? Its really nice that to hear people say nice things about Dublin for a change.  I then came home and in an act of patriotism, made some good old Irish soda farls.  I can say with a hand on my heart that I will never buy these again.  They are so simple to make that I am in shock that I haven't tried it before.
The recipe could not be more easy and I used this one from this nice new book which I will tell you more about in a day or so when I get more of a feel for it.

You will need:

  • 225g plain flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 150ml buttermilk
  • Combine the dry ingredients in a baking bowl and make a well in the centre.  Pour in the buttermilk and working from the inside out, combine to form a sticky dough.  Knead lightly into a ball and flatten out to about 1cm on a lightly floured work surface.  Cut into either quarters or eighths, depending on what size you would prefer.  

  • Heat a heavy bottomed frying pan on a medium heat and sprinkle with a little flour.  Place on each little triangle leaving room at each side for turning.  Cook for about 5 minutes on each side until golden brown.  Set on a wire rack to cool or better still,  serve immediately with (a lot of) butter.


1 comment:

  1. It was super duper lovely to meet you AND Dublin is wonderful! SO was that coffee!! *S*

    ReplyDelete