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Scones & Summer Greens Soup Recipes

July 23, 2015 By Robin King Leave a Comment

Berry Lodge & Cookery School www.berrylodge.com

On the west coast of Ireland, along the Wild Atlantic Way, between Loop Head and the Cliffs of Moher, you will find Berry Lodge & Cookery School, and Rita Meade. A bit of a culinary celebrity, Rita prepares exquisite breakfasts and afternoon snacks for her guests, and conducts cookery courses tailored for your group and interests. Popular themes include; A Taste of Irish Cookery, One Pot Wonders, Sunday Roasts, Thai flavours Irish Style, Harvest Vegetarian, and more. You will want to contact Rita to make arrangements for courses in advance. During our most recent trip to Ireland, we spent the day with RitaĀ on Spanish Point in County Clare,Ā and chose A Taste of Irish Cookery for our course. The menu included:

Walnut Treacle Bread (recipe already shared at www.outoftheweeds.com)

Black Pudding & Apple Scones, along with our Walnut Treacle Bread

Black Pudding and Apple Scones (sharing here)

Summer Greens SoupĀ (sharing here)

Beef and Guinness CasseroleĀ 

Colcannon Mash

Carrageen, Chocolate and Lime Mousse

Strawberry and Raspberry in Lime Syrup

Here are the recipes for the Black Pudding and Apple Scones and Summer Greens Soup, prepared by my friend Julie and her daughter Chelsea:

Print Recipe
Black Pudding & Apple Scones
These sweet & savory scones are delicious! Serve for breakfast, brunch, or with afternoon tea.
Prep Time 45 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
scones
Ingredients
  • 1 lb plain flour
  • 3 oz butter chilled
  • 1 oz baking powder
  • 5 oz black pudding
  • 8 oz whole milk
  • 1 medium apple
Prep Time 45 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
scones
Ingredients
  • 1 lb plain flour
  • 3 oz butter chilled
  • 1 oz baking powder
  • 5 oz black pudding
  • 8 oz whole milk
  • 1 medium apple
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, sieve the flour and rub the butter into the flour with your finger tips until you have light breadcrumbs. Add the baking powder and mix through the flour. Break up and crumble in the black pudding.
  3. Make a well. Add the milk and mix with your hand or a spatula until you have a light dough. Grate the apple into a bowl and gently squeeze out excess juice, mix it through quickly to avoid discoloration.
  4. Tip the dough out onto a floured surface and knew very lightly until you have a round ball of dough. Flatten this down slightly, cover and leave to rest in the fridge for 10-15 minutes.
  5. Roll out the dough until you have a thickness of about one inch. Cut into rounds and lay on a buttered and lightly-floured baking tray.
  6. Brush with beaten egg and bake in the hot oven for 20 minutes, or until brown and well risen.
  7. Serve hot with butter . . . although there's nothing here like the butter in Ireland.
Recipe Notes

Recipe by Rita Meade of Berry Lodge Cookery School

www.berrylodge.com

Powered by WP Ultimate Recipe
Print Recipe
Summer Greens Soup with Gremolata by Berry Lodge Cookery School
Cabbage, Swiss chard, spinach, lemon & pine nut come together to create a fresh summer vegetable soup (soup is pureed in Ireland) that is beautiful to look at and delectable to eat.
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 tbsp olive oil extra-virgin, divided
  • 1 small onion thinly sliced
  • sea salt to taste
  • freshly ground black pepper to taste
  • 4 cloves garlic 3 thinly sliced, 1 finely grated
  • 4 cups low-sodium chicken broth
  • 2 large potatoes cut into 1/2" pieces
  • 1 lb Spring cabbage white & green mixed, ribs & stems removed, chopped
  • 1 bunch Swiss chard (12 ounces) ribs & stems removed, coarsely chopped
  • 4 cups baby spinach
  • 2 tsp fresh lemon juice more, if needed
  • 2 tsp lemon zest finely grated
  • 1/2 cup heavy cream
  • 1 tbsp pine nuts toasted
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 tbsp olive oil extra-virgin, divided
  • 1 small onion thinly sliced
  • sea salt to taste
  • freshly ground black pepper to taste
  • 4 cloves garlic 3 thinly sliced, 1 finely grated
  • 4 cups low-sodium chicken broth
  • 2 large potatoes cut into 1/2" pieces
  • 1 lb Spring cabbage white & green mixed, ribs & stems removed, chopped
  • 1 bunch Swiss chard (12 ounces) ribs & stems removed, coarsely chopped
  • 4 cups baby spinach
  • 2 tsp fresh lemon juice more, if needed
  • 2 tsp lemon zest finely grated
  • 1/2 cup heavy cream
  • 1 tbsp pine nuts toasted
Instructions
  1. Heat 1 tablespoon olive oil to a large pot over medium heat. Add chopped onion and season with salt and pepper. Saute stirring occasionally, until softened, about 5 minutes. Add thinly sliced garlic to pot. Cook, stirring constantly, for 1 minute. Add broth, potatoes, cabbage and 2 cups water; bring to boil Reduce heat to medium. Simmer soup until potatoes are tender when pierced with a knife, about 10 minutes.
  2. Roast raw pine nuts on a flat tray in a 350-degree oven for about 10 minutes, shaking halfway through. They may also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden.
  3. Add Swiss chard and toasted pine nuts to pot and cook for 5 minutes. Stir in 3 cups spinach and 2 teaspoons lemon juice until spinach is wilted. Puree soup with a food processor until smooth. Add 1/2 cup cream.
  4. Meanwhile, to make spinach gremolata, chop the remaining 1 cup spinach; place in small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 tablespoon of olive oil to chopped spinach; toss to coat. Season spinach gremolata to taste with salt, pepper and more lemon juice, if desired.
  5. Season soup, as needed, with salt and pepper. Divide among bowls. Mound spinach gremolata on top of soup in serving bowls. Serve immediately.
Recipe Notes

Recipe by Rita Meade of Berry Lodge Cookery School

www.berrylodge.com

Powered by WP Ultimate Recipe

 

Filed Under: On the Road Tagged With: #Baking, #berrylodge, #CoClare, #Ireland, #IrishCooking, #Scones, #SpanishPoint, #WildAtlanticWay

Walnut Treacle Bread by Berry Lodge Cookery School

July 22, 2015 By Robin King Leave a Comment

Walnut Treacle Bread by Berry Lodge Cookery School

I had the sincere pleasure of spending the day with Rita Meade at the Berry Lodge Cookery School in Spanish Point, Miltown Malbay, County Clare, Ireland. My childhood friend Julie, her daughter Chelsea, and Jack’s best friend’s wife, Terri, joined me in what turned out to be a day of cooking, learning not only about […]

Filed Under: On the Road Tagged With: #Baking, #berrylodge, #Bread, #EmeraldIsle, #Ireland, #IrishCooking, #Recipes, #TreacleBread, #WildAtlanticWay

Walnut Treacle Bread by Berry Lodge Cookery School

July 22, 2015 By Robin King Leave a Comment

Walnut Treacle Bread by Berry Lodge Cookery School

Just one of the delicious recipes from our day at Berry Lodge Cookery School, this walnut and molasses bread is easy to prepare and delicious to eat. Enjoy for breakfast, or with your afternoon tea.

Filed Under: My Kitchen Tagged With: #berrylodge, #CookerySchool, #Ireland, #IrishCooking, #WalnutTreacleBread, www.berrylodge.com

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About Robin

I am a wife, mother, Bebe, yoga and meditation instructor, traveler, lover of food, wine and the magic that cooking and dining experiences can bring to your day. I am a recovering restaurant owner, and after a year of hibernating in the mountains after selling, I am out of the weeds sufficiently to share my favorite culinary experiences with you, both locally and while on the road, my current crushes on gadgets and self-care products, dog friendly places your fur kids will love and invite you into my kitchen. All love, all good vibes. I share with hopes that you find inspiration through my experiences to make your dreams a reality, or perhaps just to create a fabulous culinary experience for someone you love.

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