I share with you today a photo from the party on Friday hosted by Ambassador Hennessy which many of you have asked about. The Dancers on a special visit to the island for St Patrick’s gave a magnificent performance. They wear blue which was the original color associated with St Patrick but over the years the tradition changed to the color of three leaf clover which St Patrick used to teach about the trinity.
And to carry on our Irish theme, Nadia and Adriana prepare a wonderful dessert of Irish coffee bread and butter pudding. It is divine and it will take you to another planet. It is made up of layers of bread dipped in butter and layered with apple and giant raisins, baked in an oven and then topped with a light custard of Irish Coffee. We even tried some pudding with a scoop of the girls’ home-made Caramel ice cream on top.
And you will need:
300ml double cream
2 spoons Irish Whiskey
300ml milk
8 egg yolks
175g sugar
25 g golden giant sultanas
1 vanilla pod
1 apple
Few drops of lemon juice
8 slices bread of your choice, each slice cut into 4 pieces
125g
125g melted butter
Soak the raisins and chopped apple in water in a saucepan with a few drops of lemon juice, add the skin of the vanilla pod for flavor and scrape out the seeds to use in the Irish Coffee cream. Bring the saucepan to boil and turn off.
Brush each triangle of bread with the melted butter
Overlap the bread slices and cover the bottom of an ovenproof dish
Drain the raisin mixture and spoon a layer of the mixture onto the bread slices
Cover with another layer of bread slices and a final layer of raisin and apple mixture,
Cover with cling film and place in the fridge for a few hours or overnight.
Beat the eggs, irish whiskey, cream, milk and sugar and pour over the bread pudding.
Sprinkle some flaked almonds and bake at 160C for 40 minutes.
Take out of oven and leave to rest for 20 minutes before serving.
For the Irish coffee sauce:
250ml whole milk
250ml double cream
50g caster sugar
50g coffee beans
6 large egg yolks
60ml Irish whiskey
Put milk and cream in a heavy-based saucepan with 1 tablespoon of the sugar ( the sugar will prevent the milk from boiling over). Add the coffee beans and slowly bring to the boil.
Meanwhile, using a ballon whisk, beat the egg yolks and remaining sugar together until pale and creamy. When the liquid is on the point of boiling, pour about a third of it on to the egg mixture, whisking well. Gradually pour in the rest of the milk, whisking continuously.
Pass the mixture through a strainer, add the whiskey and return the mixture to the pan, stirring. Cook on a very low heat, stirring continuously with a wooden spoon until it thickens slightly enough to thinly coat the back of the spoon.
If you draw a finger down the back of the spoon it should leave a line. Remove the pan from the from the heat and strain again. Chill.
For St Patrick’s Parade in the City this morning, we had fine weather, although a bit cool…
and from the heart of the Mediterranean, I wish you a very good evening and big fun day tomorrow …
![Orange Almond and Chocolate Cakes [gluten free, lactose free]](https://i0.wp.com/leahogg.com/wp-content/uploads/2018/04/orange-almond-cake-.jpeg?fit=1200%2C893&ssl=1&resize=200%2C200)
![Pippa's Mqarrun fil-Forn [Maltese Baked Macaroni]](https://i1.wp.com/leahogg.com/wp-content/uploads/2018/10/Imqarrun-1.jpg?fit=1200%2C800&ssl=1&resize=200%2C200)
![Sundays are for baking and this vegan banana coconut cake is made without refined sugar and it is one of the most healthy yet delicious cakes you can make soooo quickly. It is topped with a thin layer of cashew frosting.
3 cups self raising flour
2 cups coconut
1 teaspoon bicarbonate of soda
vanilla
1 cup tofu
4 tablespoon linseed ground with 12 tablespoons water
6 tablespoons aquafaba [chickpea water]
4 bananas
juice of one lemon
1 tablespoon cornflour
and instead of the processed sugar:
1 1/2 cups golden raisins soaked in just enough water to cover for a few hours or overnight. Then simply use a hand blender to process to a pulp.
in a large bowl sieve the flour and cornflour. Add the bicarbonate of soda and coconut. Mix.
In another bowl use a hand blender to process the bananas, lemon juice, linseed, tofu, vanilla.
Add the flour mixture a little at a time and mix in using a metal spoon. Finally beat the aquafaba until it is light and foamy and fold in gently.
Immediately pour the cake mix into a prepared cake tin and bake in a preheated oven at 170c for 35 minutes.
.
.
.
#vegan #vegancake #banana #coconut #dessert #whatveganseat #wholefoods #cleaneating #healthy #healthyfood #healthylifestyle #foodblogger #veganfoodshare #veganrecipe #bestofvegan #aquafaba #linseed #flaxseed #instagood #malta #lovinmalta #visitmalta #letscookvegan #lactosefree](http://scontent-ams3-1.cdninstagram.com/vp/df5fce94c45ba932ef64080d8955bc78/5C81FB2A/t51.2885-15/e35/c106.0.868.868/s150x150/43778231_2069548763101621_8742379865438318357_n.jpg "Sundays are for baking and this vegan banana coconut cake is made without refined sugar and it is one of the most healthy yet delicious cakes you can make soooo quickly. It is topped with a thin layer of cashew frosting.
3 cups self raising flour
2 cups coconut
1 teaspoon bicarbonate of soda
vanilla
1 cup tofu
4 tablespoon linseed ground with 12 tablespoons water
6 tablespoons aquafaba [chickpea water]
4 bananas
juice of one lemon
1 tablespoon cornflour
and instead of the processed sugar:
1 1/2 cups golden raisins soaked in just enough water to cover for a few hours or overnight. Then simply use a hand blender to process to a pulp.
in a large bowl sieve the flour and cornflour. Add the bicarbonate of soda and coconut. Mix.
In another bowl use a hand blender to process the bananas, lemon juice, linseed, tofu, vanilla.
Add the flour mixture a little at a time and mix in using a metal spoon. Finally beat the aquafaba until it is light and foamy and fold in gently.
Immediately pour the cake mix into a prepared cake tin and bake in a preheated oven at 170c for 35 minutes.
.
.
.
#vegan #vegancake #banana #coconut #dessert #whatveganseat #wholefoods #cleaneating #healthy #healthyfood #healthylifestyle #foodblogger #veganfoodshare #veganrecipe #bestofvegan #aquafaba #linseed #flaxseed #instagood #malta #lovinmalta #visitmalta #letscookvegan #lactosefree")
![The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood](http://scontent-ams3-1.cdninstagram.com/vp/9442d7592f2dbc163963946dcd6d3b0a/5C57AC20/t51.2885-15/e35/s150x150/41891006_946226838918442_1611937023861337886_n.jpg "The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood")
Awww, how lovely! I was an Irish dancer for years… Your post brings back some wonderful memories xx
Happy St Patrick’s Melissa !
You too darling! Just about to post a post linking to this, hope that’s ok? xx
Oh thank you I m delighted ! Have a lovely day !
I love bread puddings and this one looks amazing!
Yes Nadia and Adriana’s Bread Pudding with Irish Coffee Custard was the ultimate ! have a great day !
Oh my! That does sound divine! I must find these giant raisins!
They were big bumper size juicy fat raisins, could not be better, so glad you like it !
Reblogged this on The ObamaCrat™.
A happy St Patrick’s Day to you Jueseppi and thank you for the reblog !
Good to see you beautiful.
same !
😉
This looks absolutely delicious!
But it really was ! so glad you like it, have a great day !
Pingback: Beannachtaí na Féile Pádraig! | The Glen House
Thank you Melissa for referring to my recipe !
I love love love bread and butter pudding, happy St Patricks day
And a happy St Patrick’s Day to you Diana! Hope you had a lovely day !
Wonderful photos of the dancing! What a great xx wishing you a good evening too honey and a lovely day tomorrow xx
Thank you Elaine !
Did you have a go? At the dancing?? 😉
I only do the things I m very good at Elaine !
One of the best bread puddings I ever came across !
Pingback: Traditional Irish Stew in the heart of the Mediterranean | Good Food Everyday
Reblogged this on Ace Food News 2014 and commented:
#AceFoodNews2014 says nice recipe never used `Irish Whiskey ‘ used `Tia Maria ‘ but with brioche l use Sherry when l cook it for my clients As a chef l love to see proper custard #GFE
Thank you so much !
Welcome 🙂
First time to get introduced to the Irish food 🙂 looks really delicious! Thanks for sharing
Thank you Ahmed, I have been cooking a lot of Irish recently. It is a wholesome and nutritious cuisine based on fresh produce. I hope you will enjoy it !
Pingback: The Dancers and an Irish Coffee Bread and Butter pudding — Good Food Everyday – A Girls Guide to Capetown