Timeless tastes from an Irish country kitchen. This collection of home-baking recipes, handed down through Ciara McLaughlin’s family, brings cakes and bakes from Granny’s stove to your table. From hearty potato bread to comforting crumble, from the warmth of fresh-baked scones to the joy of a well-stocked biscuit tin, from sticky puddings to foraged-fruit jams, these recipes make a lot from a little and combine seasonal ingredients with classic flavors.
Share in the secrets of traditional Irish baking and create your own memories with delicious recipes for every occasion, with McLaughlin's book "Bread and Butter – Cakes and Bakes from Granny’s Stove". Potatoes are undoubtedly the flavor of Irish culture. They were a staple in Granny’s kitchen, as she had a plentiful supply from Granda’s rigs, but not a bit of spud was wasted, as any leftovers from dinner would be mashed up into earthy slabs of potato bread.
Try it fried until crisp with tomato and bacon for a hearty Gaelic brunch. Serves: 4 Ingredients: Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! Method: If you are using leftover cooked potatoes, mash them up with salt and butter. For raw potatoes, wash, peel and boil until tender, then drain and mash in a large baking bowl.
Using the potatoes while still warm will give your bread a lighter texture. Use a wooden spoon to work the flour into the mashed potato until it forms a soft dough. Tip the dough out onto a lightly floured su.