Saturday, April 16, 2011
After that, she started baking her own bread with spelt flour at home and the local health food shop in Tinahely, Co. Wicklow, started placing orders. I was working with Yvonne and her brother David at the time and they used to share some of the homemade bread on site - the recipe was highly secret though! or so I was told.
That same year, Cathy's bread recipe won the Supervalu 'Recipe for success' competition and her business started to take off from there, getting her breads onto the shelves of some selected Supervalu stores. Eventually, she moved on to pre-packed mixes and the sachets are now available in many supermarkets, specialist and health food shops around the country. The range includes wheat-free bread mixes as well as wheat-free flapjack mixtures and other tasty sweet treats.
ON her site Cathy's Spelt for Health http://www.cathysspeltforhealth.ie/ you can find stockists near you, as well as links to her Facebook page, where she runs competitions and shares some wheat-free recipes (including pancakes!).
And here are some videos on how easy it is to use the mixtures:
Thursday, April 14, 2011
Monday, April 11, 2011
Thursday, April 7, 2011
This was one of my favourite dinners as a kid, even the frozen croquettes you can buy in any Spanish supermarket, specially the cod and serrano ones. In Ireland, I tend to make them whenever there is leftover chicken after a roast, for example.
The ingredients needed:
-shredded or very finely chopped leftover chicken or ham meat
-bread crumbs (you can get them in the shop or you can make your own by grating stale bread)
The first step is to make a very thick bechamel. Start it by heating a couple of spoonfuls of olive oil in a pan, then mix in some flour (200gr or so), add a pinch of salt and keep stirring the milk in one bit a the time until you get a lump-free thick bechamel sauce (it should be difficult to keep stirring with the wooden spoon).
Add the meat bits, stirr a bit and leave to cool. I usually leave the mixture to set in the fridge for 24 hours or so. The following day, the mixture should be very solid and this is when the fun begins.
Use two dessert spoons to create uniform-ish lumps of mixture. In a separate bowl, whisk the egg and have the bread crumbs ready on another plate. This is a three-step process: roll the ball, dip in the egg, cover in breadcrumbs. Once each croquette is covered in breadcrumbs, use your hands to compress them a bit so the crumbs stick to the mixture.
Then you are ready to fry them until they are golden all around. Use kitchen roll to soak some of the fat from frying them, and enjoy them. They go well with some mixed salad and they are a great packed lunch treat when they are cold.