St Georges Market, Belfast 24th April ! !

Norah had a very interesting and successful day helping to celebrate

"Grandmothers' Day . . with Bread, Butter and Jam !"

One of the main events was a demonstration by Norah of 

         Traditional Bread Making, mainly based on coarse wholemeal

and soda bread flours . . . Norah demonstrated very clearly

 how easy it would be for you to make any of the following recipes

such as Banoffie Scones, Treacle Soda Bread, Wheaten Loaf, Soda Farl, Potato Bread, Roast Red Pepper & Cheese Soda, Apple Pancakes

Here are one or two recipes in full for you to make a start . . . . ! !

Soda Farl . . . !

© Norah Brown MBE

Grange Lodge - December  2009

 With only two ingredients, this is a most useful bread made in minutes !

 200g/7oz soda bread flour

175ml/6 fl oz butter milk

 Put the flour into a bowl, gradually adding the buttermilk until you have a thick consistency.

Turn out  the mixture on to a floured surface, kneed lightly and roll out to about an 18cm/7” round.

 Put a heavy base fry pan over a medium heat, sprinkle with a little flour and when it turns brown,

 add the soda farl. Cook for 7-8 minutes on either side, then remove from the pan, wrap in a

clean tea towel and leave to cool on a cooling tray.

 To Make a great snack !   Split the soda farl into two, then into four. Cover the soft side with some caramelised red onion & cranberry chutney, then some halved red & green grapes. Top with some

 blue cheese and pop under a hot grill until the cheese turns a golden brown and bubbling !

Potato bread

© Norah Brown MBE

Grange Lodge - September  2006

 Potato Bread, also known as potato cakes, farls or ‘fadge’, is made from mashed potatoes. These are flat cakes with no raising agent and the texture and lightness of the bread will vary depending on the amount of flour used to make the dough.

Potato Bread is cooked on a griddle or fry pan and is served hot with butter. Alternatively, after it is cooked, it is fried and makes a fine accompaniment to an ‘Ulster Fry’ !

 for 8 farls or 18 cakes

using a 7½cm/3” cutter

 45og/1lb boiled, floury potatoes

1 tsp salt

50g/2oz butter, melted

125g/5oz plain flour

 Mash the potatoes until very smooth and free from lumps. Add the salt and melted butter, then work in the flour

to make pliable dough. Too much flour and ‘overworking’  will result in heavy potato bread !

Turn out onto a floured surface and roll into a circular shape about 6mm/¼” thick and 22cm/9” in diameter

using a little extra flour if necessary. Cut into 4 farls (circles) with a cutter and bake for 5-10 minutes on a

lightly floured, pre heated griddle or fry pan until lightly browned on each side

The potato bread is best made while the potatoes are still hot. If using left over potato, heat it for 30 seconds

in your microwave before mixing with the rest of the ingredients 

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