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.

Avoca Café Broccoli, Tomato and Feta Salad

Now that I have been writing about our kitchen I couldn’t stop myself thinking about Most important thing that can happen in a kitchen…Food. One of the best things for such a summer day as today is a lovely salad. I have to share my favorite Avoca salad that is absolutely gorgeous. Just click on it and print!

This recipe is the most popular salad sold at Avoca Cafe in Avoca, County Wicklow, Ireland. It has salty-sweet flavors and marvelous texture that it's worth it to get the loveliest vegetables you can find. It's quite a filling, chunky salad, so all it needs for accompaniment is a nice slice of multi-grain bread or soda bread. Enjoy!

My Pear Scone Recipe

I have been going on about Avoca for some times now. I know but I cannot stop myself whn it comes to their lovey food. I also managed to get my hands on their recipe books not so long ago.When I have time I am taking my adventurous side down to Avoca lane.
My all time morning favorites were scones (on the other side of the pond). I found the ones with pears the best. My version of pear scones is made with the adopted scone recipe from the Avoca cookbook. Here is the recipe from the Avoca Cafe with my pear twist on it. The scones are gorgeous but there is good reason for their yummyness. Not recommended for those on a diet!!

 {Always Foodie}

Ingredients

450g Self Raising Flour
a pinch of baking powder
a generous pinch of salt
50g of caster sugar
110g of unsalted butter
1 egg lightly beaten
50mls of double cream
200mls of milk
1 egg beaten with 1tbsp of water to glaze 

2 nice pears

Sift dry ingredients into a bowl.Rub in the butter until the mix resembles breadcrumbs. Add the egg cream and enough milk to moisten. Peel and cut the pears into small cubes and mix in with the ingredients.Mix well until you have a soft dough.Turn out onto a floured surface.Roll lightly until to 1 inch thickness (1 inch thick give quite flat scones. I usually roll to 1.5-2 inches thick).Cut out with cutter.Transfer to a greased baking sheet and glaze.Bake in an oven preheated to Gas 4 /350F/ 180C.

Gorgeous with whipped cream and pear or lemon preserve .

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