Ah, St Patrick’s Day. There’s very little I can say about this Irish holiday without descending to cliché but, one of the great things about being back in Ireland is that we get a day off work. If you’re not busy drowning the shamrock and having a feed of Guinness in some ‘Orish’ pub around the world (or maybe even if you are!), a big pot of Ham and Pea Soup and a couple of loaves of Irish Brown Soda Bread are as good a way of celebrating as any.Happy St Patrick’s Day!
Tagged: Ham and Pea Soup
As it’s winter at this side of the world – although the temperatures seem to have taken a turn for the better lately – I’ve been cooking lots of soups. I love making anything that just takes 20 minutes of chopping and frying, and then is happy to sit simmering on the cooker for an hour or longer, until it’s done. As a result of my interest in dried peas, beans and lentils, there’s always a cupboard full of various legumes to be incorporated into soup and one of the best soups around can be made with dried green split peas.
Those of you who are regular readers may have noticed that it’s been quiet on Bibliocook over the last week or so. The reason for this is because I have recently returned from a road trip up the East Coast of New Zealand’s South Island with my mother and aunt who were visiting from Ireland.
As the perfect birthday present for a person on the other side of the world to Ireland, Clare Connery’s Irish Cooking comes pretty close. There’s nothing new about this cookbook – nor does there need to be. With an introduction that brings the writings of Maura Laverty to mind, Connery talks about her grandmother’s farmhouse kitchen and the dishes that came from it.
One of the birthday presents that came from a very thoughtful friend in Ireland was a very welcome book of Irish Cooking by Clare Connery. While this was a book that I might not have ever noticed in bookshops in Ireland, having several Irish cookery books already, here in New Zealand it is a pure treasure.