<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Croan Self Catering Cottages in Ireland &#187; Recipes</title>
	<atom:link href="http://croancottages.com/blog/category/recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://croancottages.com/blog</link>
	<description>Self Catering Cottages and Smallholding in Ireland!</description>
	<lastBuildDate>Thu, 29 Mar 2012 14:21:35 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Pear &amp; Almond Tart</title>
		<link>http://croancottages.com/blog/172/recipes/pear-almond-tart/</link>
		<comments>http://croancottages.com/blog/172/recipes/pear-almond-tart/#comments</comments>
		<pubDate>Tue, 25 Oct 2011 14:14:57 +0000</pubDate>
		<dc:creator>croan</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://croancottages.com/blog/?p=172</guid>
		<description><![CDATA[



We have 2 Concorde Pear trees in the Orchard at Croan, just behind Alder and Beech Cottages. The Concorde is a lovely pear which will ripen on the tree, even in Ireland. My favourite time to eat them is in late September when they are still quite hard but are just starting to soften!
The one planted against the Walled Garden wall has been very slow to establish itself and this year we got just 4 pears from it.
The other tree is a standard variety and has grown to a good size now. This year it was laiden down with fruit.
Last week’s wind saw most of the pears knocked from the tree and so we had an excuse to try some new recipes to use up the bounty.
This recipe was my favourite, and was delicious warm with custard and is still nice cold with a cup of coffee!
We really should have taken a photo of the finished product BEFORE we started eating it &#8211; sorry about that!





Ingredients
For the Pear and Almond filling

175g butter, slightly softened
175g caster sugar
100g ground almonds
25 g crushed almonds
15g flaked almonds
75g self raising flour
2 free-range eggs, beaten lightly
1/2 teaspoon vanilla extract
3 or 4 ripe (but not squishy) pears
juice ...]]></description>
		<wfw:commentRss>http://croancottages.com/blog/172/recipes/pear-almond-tart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Apple, Green Tomato Chutney</title>
		<link>http://croancottages.com/blog/161/recipes/apple-and-green-chutney-recipe/</link>
		<comments>http://croancottages.com/blog/161/recipes/apple-and-green-chutney-recipe/#comments</comments>
		<pubDate>Mon, 10 Oct 2011 14:23:29 +0000</pubDate>
		<dc:creator>croan</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://croancottages.com/blog/?p=161</guid>
		<description><![CDATA[


It is that time of year again when all the apples are falling off the trees and we have an abundance of green tomatoes that never ripened.  Rather than letting our apples and tomatoes go to waste we decided to would make an Apple and Green Tomato Chutney.
We would like to share with you our very easy to make Apple and Green Tomato Chutney Recipe which makes a lovely sweet and spicy accompaniment to cold meats, breads and cheeses.
This recipe will make a large batch of Apple and Green Tomato Chutney  and if you make it now you will have plenty for sharing at your Christmas Parties and you could even give some as a present to friends and family.
We hope you enjoy making this Apple and Green Tomato Chutney  and more importantly eating it!




ENJOY.
Ingredients:

1kg apples (approx 7 regular sized) &#8211; peeled, cored and chopped
450ml water
1 tbsp mustard seed
1kg tomatoes (approx 10 regular sized or 20 plum tomatoes or 30 cherry tomatoes) &#8211; chopped
2 large onions, or 20 Shallots – chopped
4 cloves garlic &#8211; chopped
85g sultanas or raisins
140g caster sugar or for a nuttier flavour use brown sugar
2 1/2 tbsp curry powder
1 tsp cayenne pepper
2 tbsp salt
560ml ...]]></description>
		<wfw:commentRss>http://croancottages.com/blog/161/recipes/apple-and-green-chutney-recipe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rabbit Stew, done in the oven</title>
		<link>http://croancottages.com/blog/150/recipes/rabbit-stew-done-in-the-oven/</link>
		<comments>http://croancottages.com/blog/150/recipes/rabbit-stew-done-in-the-oven/#comments</comments>
		<pubDate>Mon, 04 Jul 2011 19:11:55 +0000</pubDate>
		<dc:creator>croan</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://croancottages.com/blog/?p=150</guid>
		<description><![CDATA[Serves 2 – 4
Ingredients
One rabbit cut into joints, you can get your butcher to do this for you or simply:

Remove the front legs (good for stock, but they have very little meat on them)
Remove the back legs (these can be cooked whole or boned)
Remove the belly meat from the body
Remove the saddle meat from the back and then strip the sinew from the saddle

2 cloves of garlic, roughly chopped
2 small onions, cut into quarters
2 sticks Celery, finely sliced
1/2 pint of good chicken stock
6 streaky rashers of bacon cut into small pieces
1 glass of dry white wine
Olive oil and butter for frying
Salt and pepper
100g plain flour, seasoned
2 Bay leaves
1 small bunch of Thyme, washed and stripped from the stalk.
Instructions

Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Mix the flour, some salt and pepper together in a plastic food bag. Coat the rabbit pieces with this mixture and lay to one side.
Put a generous splash of olive oil and a knob of butter in a big frying pan and heat it until the butter is melted.
Fry the floured rabbit pieces in the oil until they are browned. Don’t worry if they get a little darker in some places than they are in others, this ...]]></description>
		<wfw:commentRss>http://croancottages.com/blog/150/recipes/rabbit-stew-done-in-the-oven/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nettle Beer</title>
		<link>http://croancottages.com/blog/136/recipes/nettle-beer/</link>
		<comments>http://croancottages.com/blog/136/recipes/nettle-beer/#comments</comments>
		<pubDate>Mon, 06 Jun 2011 16:35:50 +0000</pubDate>
		<dc:creator>croan</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://croancottages.com/blog/?p=136</guid>
		<description><![CDATA[There are quite a few recipes about for this early summer drink but this is the one we have perfected over the years.
Picking the nettles might cause a few stings but it is well worth it. This drink really is the taste of  summer in a glass!
You can make smaller quantities but this is the smallest batch we ever make &#8211; it gives 8 pints of beer. Feel free to increase quantities in proportion for larger volumes.
Ingredients

1 kg of  nettle tops from young nettles. They get a bit tough as they get older and the stings get more troublesome too! Be sure the nettles are washed thoroughly.
4 litres of water
The juice of 1 Lime. In our opinion this is essential. It gives the beer a fresh, sharp taste and really improves the fizz in the beer too &#8211; although we have no idea why!
200 grams of sugar
a sachet of brewers&#8217; yeast
50g of cream of tartar

To make the Nettle Beer:

Boil up the water in some kettles and pour it over the nettles in a large steel pot or plastic drum.
Leave the nettle tea to stew and cool to body temperature &#8211; this will probably take about an hour.
Pour the mix through ...]]></description>
		<wfw:commentRss>http://croancottages.com/blog/136/recipes/nettle-beer/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pumpkin and Apple Pie</title>
		<link>http://croancottages.com/blog/118/recipes/pumpkin-and-apple-pie/</link>
		<comments>http://croancottages.com/blog/118/recipes/pumpkin-and-apple-pie/#comments</comments>
		<pubDate>Tue, 02 Nov 2010 17:38:00 +0000</pubDate>
		<dc:creator>croan</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://croancottages.com/blog/?p=118</guid>
		<description><![CDATA[Melt 20g of butter over a low heat.
Add the diced pumpkin to the pan, cover and cook until tender.
Push through a fine mesh sieve.
Meanwhile melt 75g of butter with the brown sugar and honey.
Beat into the pumpkin puree along with 3 beaten eggs, a half teaspoon each of ground ginger and cinnamon, the zest and juice and 2 (peeled) grated cooking apples (we use a heritage variety from the orchard called Uncle John’s Cooker).
Pour the mixture into a pastry case that has been baked blind and cook at 180 degrees for about 45 minutes.
]]></description>
		<wfw:commentRss>http://croancottages.com/blog/118/recipes/pumpkin-and-apple-pie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Pumpkin Soup</title>
		<link>http://croancottages.com/blog/116/recipes/spicy-pumpkin-soup/</link>
		<comments>http://croancottages.com/blog/116/recipes/spicy-pumpkin-soup/#comments</comments>
		<pubDate>Tue, 02 Nov 2010 17:37:10 +0000</pubDate>
		<dc:creator>croan</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://croancottages.com/blog/?p=116</guid>
		<description><![CDATA[Cook a chopped medium onion, 2 crushed cloves of garlic and the red curry paste in 2 tbsp vegetable oil until softened.
Add a medium diced potato and 500 g chopped pumpkin, cover with the stock and cook until tender.
Remove from the heat, add the fish sauce and coconut milk and liquidise.
Save some of the pumpkin seeds, toast on a dry frying pan and sprinkle over the top
]]></description>
		<wfw:commentRss>http://croancottages.com/blog/116/recipes/spicy-pumpkin-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rhubarb and Yoghurt Cake</title>
		<link>http://croancottages.com/blog/74/recipes/rhubarb-and-yoghurt-cake/</link>
		<comments>http://croancottages.com/blog/74/recipes/rhubarb-and-yoghurt-cake/#comments</comments>
		<pubDate>Sat, 26 Jun 2010 12:51:10 +0000</pubDate>
		<dc:creator>croan</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://croancottages.com/blog/?p=74</guid>
		<description><![CDATA[Even having given a pile of rhubarb to guests in the cottages, we still have lots left over. This recipe is a great way to use some up &#8211; even people who normally don&#8217;t like rhubarb enjoy this one.
Wash and chop 4 stalks of rhubarb and stew lightly with 4 tbsp sugar.
Meanwhile make the cake batter:
Mix together 3 cups self raising flour and 2 cups caster sugar.
Beat in 1 cup sunflower oil, 3 eggs and 3 tbsp yoghurt (any kind will do fine).
Stir in the stewed rhubarb and bake at 180 degrees for about an hour (it&#8217;s done when a skewer inserted into the middle of the cake comes out cleanly).
Serve warm with ice cream as a pudding  or leave to cool and you&#8217;ve a delicious tea-time cake.
]]></description>
		<wfw:commentRss>http://croancottages.com/blog/74/recipes/rhubarb-and-yoghurt-cake/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Strawberry and Cucumber Salad</title>
		<link>http://croancottages.com/blog/69/recipes/some-seasonal-recipes/</link>
		<comments>http://croancottages.com/blog/69/recipes/some-seasonal-recipes/#comments</comments>
		<pubDate>Sat, 26 Jun 2010 08:23:06 +0000</pubDate>
		<dc:creator>croan</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://croancottages.com/blog/?p=69</guid>
		<description><![CDATA[A delicious way to deal with a glut of Strawberries and having split our plants earlier in the Spring we certainly have that!
Peel and slice a cucumber finely and layer with about 4 sliced strawberries per person.
Dress lightly with a drizzle of mild olive oil, white balsamic vinegar, cracked black pepper and some mint leaves.
This salad is delicious with grilled fish or chicken or as a light starter.
Summer on a plate, enjoy!
]]></description>
		<wfw:commentRss>http://croancottages.com/blog/69/recipes/some-seasonal-recipes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beetroot Soup</title>
		<link>http://croancottages.com/blog/53/recipes/beetroot-soup/</link>
		<comments>http://croancottages.com/blog/53/recipes/beetroot-soup/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 12:18:28 +0000</pubDate>
		<dc:creator>croan</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://croancottages.com/blog/?p=53</guid>
		<description><![CDATA[A delicious and nutritous soup which is an excellent way to use up a glut of beetroots.]]></description>
		<wfw:commentRss>http://croancottages.com/blog/53/recipes/beetroot-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

