Irish Soda Bread

Found another recipe on Facebook.  Had to Google the recipe. 

Ingredients:

500g self-raising flour

1 tsp salt

1 tsp baking soda

400ml buttermilk/1 2/3 cups (add a little extra if needed)

1 tbsp honey

Stuff you will need

Bread pan

Parchment paper 

Mixing bowl

Mixing spoon

Sharp knife

Directions:

Prepare the Oven and Tin: Preheat to 180°C/350°F (fan). Line your 2lb loaf tin with parchment paper.

Mix Dry Ingredients: In a large bowl, combine flour, salt, and baking soda, ensuring the baking soda is evenly mixed.

Add Wet Ingredients: Make a well in the center, pour in the buttermilk, and add honey. Gently mix with a spoon until a soft dough forms. (Be careful not to overmix – this keeps it light and fluffy!)

Shape & Place in Tin: Shape the dough into a rough loaf and place it in your lined tin. Make a shallow line down the center of the loaf for even baking (knife).

Bake: Place in the oven and bake for 45 minutes, or until golden brown and the bottom sounds hollow when tapped. (A clean skewer in the center means it’s done!)

Cool & Serve: Let it cool for 10 minutes in the tin, then transfer to a wire rack to cool fully. Slice and enjoy with butter and jam!

Jolene (original owner of the post)

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Fresh french onion dip

I ran across this while on Facebook. 

Stuff you will need

Frying pan

High heat mixing spoon

Cutting board

Sharp knife

Mixing bowl

Mixing spoon

Serving bowl

Ingredients 

3 large onions, diced

1/4 cup of butter

1/4 teaspoon of salt

1/4 teaspoon of cayenne pepper

1 teaspoon onion powder

4 oz of cream cheese

1/4 cup of mayonaise 

1/2 cup of sour cream

Scallions, cut for topping + cayenne pepper

Directions

Heat the frying pan on medium heat.  Once heated, melt the stick of butter, saute the diced onions. Cook 5 min, stirring constantly with salt & onion powder.  

Lower heat, cook 30 min. 

Meanwhile in a mixing bowl, add mayo, sour cream, cream cheese & mix.  Add the cooled onions.

Transfer to your serving bowl(s).

Top with some scallions & cayenne pepper.  

Comments and suggestions are ALWAYS welcome.