My Favorite Christmas Magazines

My sweet Husband and friend Angelena were so nice to get me all the best English magazines full of ideas to get ready this season. I am all busy reading these while recovering from that nasty cold.Here are some of my favorite picks.

Connemara: Lough Corrib, Leenane and Killary fjord

As I promised here is and other post about our tour in west of Ireland. Lough Corrib is the second largest lough in the island of Ireland and lies mostly in County Galway .The first canal Friar's Cut on the island was cut in the 12th century it allowed boats to pass from Lough Corrib to the sea at Galway. Outside the scenery and wildlife it is a place where William Wilde, father of Oscar Wilde built a summerhouse Moytura House.

Killary Harbour is a fjord located in the heart of Connemara which forms a natural border between counties Galway and Mayo. It is one of three glacial fjords that exist in Ireland. On its northern shore lies the mountain of Mweelrea. To the south rise the Maumturk Mountains and the Twelve Bens. The Twelve Bens or Twelve Pins is a mountain range. Dedicated hill climbers can hike all twelve in a single day. The twelve Bens are a group of small mountains that are the dominant feature of the Connemara countryside.

There are two settlements nearby on the southern side the hamlet of Rossroe while Leenaun lies inland to the east. Close to Rosroe there is an old building which now houses a hostel. Nearby lies the so-called Green Road, a rough road running along the side of the fjord back east towards Leenane at the head of the fjord.The landscape is really deserted as this is the area which was mostly hit by the famine. Some of the famine evicted ruins of cottages are there to set a reminder of the hard times of the potato famine.

The Great Famine in Ireland began as a natural catastrophe , but its effects were worsened by the actions and inactions of the Whig government, and lasted from 1846 to 1852.Altogether, about a million people in Ireland are reliably estimated to have died of starvation and some two million left the country in about 10 years. It killed nearly one-eighth of the entire population, was one of the most destructive of famines in modern times.

Now people live mostly off truism in this area. There are salmon farms based by the fjord and mussel rafts are a common sight too.They also harvest turf which is a kind of composted grass that can be used for hearing.

If you will be able to stop and make a short stroll on the fields be careful. it is like waling on giant wet cotton buds. Extremely slippery and wet wet wet.

This is also a place home to several fairy trees. According to a very old Irish folk superstition a fairy tree is traditionally a tree that stands alone in the middle of a cleared area, or a natural clearing. It is believed to be a pathway to the Underworld of the fairies. Those who cause harm to a fairly tree are said to be cursed, and have terrible bad luck for 7 generations. If you even touch a fairy tree you run the risk of calling attention to yourself, and that is not always a good idea when dealing with fairies. The worse you can do is to cut down a fairy tree as said it was done by the ancestors of the Kennedys. Although it is said to be only a superstition there have been documented cases of strange and somewhat frightening things happening to those who violated a Fairy Tree.

Cong, County Mayo

Cong (Irish: Conga) is a village on the borders of County Galway and County Mayo, in Ireland. Cong is situated on an island formed by a number of streams that surround it on all sides. With only 185 villagers Cong is known as  home to Oscar Wilde. Ashford Castle, one of Ireland's finest hotels, built by the Guinness family is also situated here. Outside the lovely streams that run through the village. Cong also has a ruined medieval abbey, Cong Abbey, where Rory O'Connor, the last High King of Ireland, is buried. His portrait is  carved on the doorway in Cong Abbey grounds .The Augustine Abby  was established in the 13th century mainly kept its medieval characteristics even after recent facelifts done by the Guinness family. The Abby grounds hold old mossy trees and a Monks' Fishing House and a nice path in the the woods perfect for autumn forest walks and picnic.

Cong was the filming location for John Ford's 1952 Oscar-winning film, The Quiet Man,featuring John Wayne, Maureen O'Hara and Barry Fitzgerald. Much of the movie was filmed on the grounds of Ashford Castle. The town and castle area remain little changed since 1952, and Cong's connection with the movie make it a tourist attraction. There is a museum  with shop and a tour for fans. There is also an opportunity to have a holiday based on the film.I have to say that I am not that fond of the movie in the means of story but the scenes are breathtaking capturing the essential of that region.

We visited in October which is a lovely time of year in Ireland.The foliage turned  red, yellow and orange.I love these colors. The tour we done with Paddy Wagon was a CONNEMARA & GALWAY Day Tour From DUBLIN with stops at Cong, Spectacular Lough Corrib, Leenane and Killary fjord, Kylemore Abbey,The Inagh Valley  and Galway. I will return with some more posts on the other locations we have visited.

The Famous Irish Avoca

Oh yes it is that time of the year again and we are off to Dublin in  less than 23 days time. I am so excited to meet old friends and walk the streets soaking in liquid sunshine. Hope to get less than last year. I am so looking forward to our trip to Avoca shop. I get something sweet every year. I don't actually have anything in mind but I always find something that I like to take home each and every year.

I have to admit that I am also a big fan of the business model as the whole story started some what back in  early 1720 with a mill at Avoca Village, County Wicklow. Originally set up in 1723 as a co-operative where farmers could spin and weave their wool, the Mill's uncoloured yarn was turned into tweeds and blankets. However, colour soon came to Avoca as vivid natural vegetable dyes in reds, greens, and yellows brightened the Mill's output. These were soon recognised as Avoca Handweavers' signature hues and the Mill thrived through the 1920s and 30s when it was run by a marvellous trio of sisters, the Wynnes.

By the 1960s however, it had fallen silent.Later rescued by  Donald and Hilary Pratt  a Dublin lawyer and wife. Donald left law and Hilary gave up her teaching job as they took over the leaking Mill and empty order book. But soon the looms were humming again and Avoca began to colour the world once more.

There are 10 Avoca stores through out the country still my favorite is the one on Suffolk street in Dublin city centre.If you happen to visit the shop pay some attention to the windows as they are lovely feast for the eye! The colors are so so so balmy. The last time I was there they were dressed elegantly with autumn scenes. Lifelike manikins posing in a lifelike garden  in wellies and layered Anthology clothing all decorated with signature twinkle lights. Inside and always expending and changing items of fashion,home, beauty and jewelry extravaganza  not to mention the lovely food hall and restaurant where you can sample gorgeous Irish food.

Here is my  afternoon delight to you. The recipe of the mouthwateringly good Irish Avoca Cafe Brown Bread. Enjoy!

The famous Irish Avoca Cafe Brown Bread

Ingredients:

200g White flour
300g Course brown flour
3 handfuls bran
2 handfuls wheatgerm
2 tsp baking powder
1 level tsp salt
1 dessertspoon treacle
600 - 900ml milk
sesame seeds, for sprinkling on top (optional)

Preheat oven to 200C/Fan 180C. Generously oil a large loaf pan. Dust it with dried breadcrumbs if available. If not use some flour.
Mix the dry ingredients in a large bowl by hand. From this on use a wooden spoon. Add the treacle and gradually stir in enough milk to give the batter a "moist but not sloppy" texture.
Turn the batter into the prepared pan and shake to level. If you are ready put it in the oven for 6 to 20 mins, keeping an eye on the bread to see when it has risen. When it has risen reduce the heat to 160C and continue to bake for another hour.
Run a knife around the inner edges of the pan to loosen the bread and ease it out. If, when tapped on the bottom the bread sounds hollow, its done. Otherwise place it back in the oven just on the rack without its pan, and bake a bit more, until it passes the "hollow test", about 10 to 15 mins.
Slice to serve when look warm serve with jam or my personal favorite paté with wild berries.

Cold Nights and Ladurée Recipes

I guess it mightn’t be a big news but it is really cold in the last two weeks here in Hungary. By now it really feels like it never wants to end. I love snow and cold especially around the winter holidays it gives the season that extra kick that we never had back in Dublin.But that being over now by months all I crave is colors and warm weather (Don’t we all?) I try to make the best of the season with my little bulbs on the windowsills and everywhere else I can place them in the flat.I also try more colorful craft projects to delight the days. Especially weekdays as I work long hours and go and arrive home in the dark (that is why I am not posting any pictures lately). In this cold weather I crave richer sweets. Firstly was doing fondants but by now I turned back to my old favorite Ladurée macaroons. Unfortunately you cannot get them over here but having a catalog /from the shop itself/ enables me to try and create them at home. I don’t own the Ladurée  cookbooks but have some recipes from it thanks to a dear friend.I also went online and got some lovely ideas over on the Mélanger blog /you find the link on the sidebar/. I love the colors and the endless experimenting with the colors and flavors which brightens my days. I have to be careful though as I have nut allergy although almonds are kinda fine but I like to use a substitute for them.
 

{Ladureé books}

{Ladurée Sucre cookbook}

{Ladureé gifts}

{Ladureé gifts}

{Original Ladureé Macarons}

This macron recipe also from the Mélanger blog is my husbands favorite.To make them you will need good kitchen appliances and baking supplies and aids. These I got all from IKEA they have lovely kitchen supplies but go for the better quality ones. I especially like their silicone mats and spoons and metal mixing balls.You will also have to  be a bit experimental with your oven to find out which is the best temperature for the baking this is also suggested by the recipe.

{Hazelnut and chocolate macarons} adapted from Ladurée Sucre cookbook
The recipe mentioned that the shell may crack on top.  This happened to my first two batches.  So I experimented with the oven temperature, and found my perfect point was 120C (not the 150C recommended in the recipe).  You may need to adjust your temperature accordingly.  But rest assured, any cracked macarons will taste just as delicious!!!
*  Ingredients *
70g ground almonds
70g ground hazelnuts
125g icing sugar
3 egg whites + 1/2 egg white
105g caster sugar
Ganache
100g dark chocolate
100g cream
25g butter
* Directions *
Combine the ground almonds, hazelnuts and icing sugar in a food processor.  Separately, whisk the egg whites to a foam.  Add a third of the sugar and whip until dissolved.  Add another third and whip for another minute.  Add the remaining sugar and whip until you reach soft peaks.  Delicately fold the mixture of ground almonds, hazelnuts and icing sugar into the egg whites.  In a separate bowl, beat the 1/2 egg white until frothy.  Then add to the final mixture, folding only to slightly loosen the batter.  Transfer mixture to a piping bag and pipe rounds onto prepared baking sheets with non-stick parchment paper.  Preheat the oven to 120C.  Allow the macaroons to sit uncovered for 10 minutes.  Bake in the oven for 10-15 minutes depending on your size.  Allow the shells to cool, and prepare the filling.  To make the ganache break up the chocolate and place into a bowl.  Heat the cream until it just reaches boiling point.  Pour over the chocolate to melt and combine.  Finally, add the butter.  Allow to cool and slightly set.  Once it has reached a good consistency, transfer to a piping bag and pipe ganache on one macaroon shell, topping with another macaroon shell.
Makes about 25 filled macaroons

I happen to be really lucky as I got a violet tea and hot chocolate powder form the Ladurée in Dublin which is situated in brown Thomas on Grafton street.It is an additional treat to make these and have them with the baked macaroons especially the violet tea (although it mightn’t sound really convincing).

{ I love the themed lamps and the colorful surroundings.}

 

{Scented candles and bags are also available in the shop.}

 
If you are interested in more details about Ladurée visit their chic website for color and inspiration and luscious sweets all around the year.I like to visit for inspiration for time to time.

{All pictures are form the Ladurée website}