The Irish One

 

All- in-one Irish Breakfast Bake

Serves 4

Well, what can I say – If you are not making this for brunch then it works really well for match food and late night suppers - a definite crowd pleaser. This is very much easier than making the usual fry up! Choose good quality sausages from your local craft butcher. It is the easy way out, the one pot breakfast, it is delicious and just saves on the washing up!!!

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Rye Soda Bread

Makes 1 x 900g loaf tin

 What I love about the weekend is the time to make my favourite homemade bread and rolls. Making bread is much easier than you think, if you are making yeast bread, you just have to allow time for the rising process and there will be plenty of time to prepare other items in between. Get creative and use this recipe, add roughly chopped walnuts to make scones and bake them for about 12 to 15 minutes.       

 

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'Beef it Up' Pitas

 

 These pitas will certainly fill the gap in the hunger department. For the autumn thinly sliced pork fillet slices are very tasty in the pitas served with a mustard dressing and sautéed leeks.   

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Chocolate & Cardimon Brioche Buns

Makes 10 to 12

 The children will be so pleased with themselves after mastering these buns. Serve them for Sunday brunch or prepare mini ones for a casual coffee morning for mums and dads from school. If you don’t have special brioche moulds, just make a loaf.  

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Panzanella

Another recipe from my Easy Italian series on my Instagram IGTV. Perfect to serve at a BBQ alongside some delicious lamb burgers.

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Pasta Amatriciana

A Roman staple. This sauce traditionally uses the fattier guanciale, the pig cheek, as it's base instead of pancetta and the chilli is optional.

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Rocket & Pistachio Pesto

This recipe is from my IGTV series Easy Italian and this one of my go - to pasta sauces, though I am known to serve it with a raost fillet of haddock or cod too!

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Fine foodCatherine FilvioGood living

Contact

Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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