Spring in full bloom
March 9, 2015
After a slow start the snowdrops have bloomed and we are waiting for the daffodils to come into flower. We were a little fearful that we might lose some after the ‘big move’ they made last year. We needed to move snowdrops and daffodil bulbs last winter to make room for the three large tanks which needed to be installed as part of our new waste water facility. So we lifted the bulbs to fresh ground and whilst there may need to be a little adjustment after they have flowered this year they have weathered the move well. As a great deal of clearing of undergrowth has also taken place we can now see those snowdrops hidden for recent years now they are in full bloom . We do need to try to remove more of the brambles which have thrived as we have concentrated on the walled garden.
Renovation of the Stables
The renovation of the stables is moving on as the ground floor has been tiled and the floorboards will be going down upstairs over the next two weeks. We think this project has been a veritable modern minor miracle. The building once the hub of farm life here to virtual dereliction had taken years. When we returned from Canada it was full of old farm equipment, my late mother-in-laws car, old working saddles, travel trunks and many other ‘items’ which were designated as being ‘might be useful at some time. Needless to say all has been move or disposed off. The studios will be available for use by guests or for rent by others. Indeed they will be suitable as a destination and use for small boutique weddings or other family gatherings. More news will be posted on our website once the project is complete.
Jams and Chutneys
On a cold and chilly February morning there is nothing more rewarding than making a batch of jam or chutney or jam. Once we had cleaned the freezer and counted the bags of fruit still waiting to be used. we set to work to make some strawberry and raspberry jams to restock the store cupboard. The smell of the jams as they cook welcomes neighbours as they drop in for a chat.
Raspberry Jam
1 kg. Raspberries
1 kg. Granulated sugar or preserving sugar
Method
- Prepare jam jars by washing if necessary and put into oven at 100°C
- Place raspberries into a heavy based saucepan.
- Using a potato masher crush the raspberries to release the juice.
- Add a small hazel nut sized lump of butter.
- Heat the fruit and stir in the sugar. Making sure that all the grains are dissolved before bringing the mix to a rolling boil.
- Boil for 4-5 minutes until setting pint is reached.
- To check for setting draw pot from heat, put a little jam on a plate and allow to cool. Jam should wrinkle when pushed or form a flake when poured off a wooden spoon rather than steady drops.
Weddings and Marquees on the lawn at Mornington House.
December 23, 2014
Weddings and Marquees on the lawn at Mornington House. It had always been a ‘lovely idea’ to hold a family wedding on the front lawn at Mornington. Once, we had thought it would be our daughter’s wedding… However, it was our son, Patrick, and his fiancée who chose to hold their nuptials in the Parish church in Multyfarnham and the reception was held at Mornington. Patrick and Sarah are back to their to their new life as Mr & Mrs O’Hara. Sarah is the ‘young’ Mrs O’Hara whilst I have acquired the venerable title as the ‘old’ Mrs O’Hara.
Plans made earlier in the year came to fruition. Fitting a family occasion in between guests’ bookings took a little organisation! Once family members began to arrive the pace stepped up until almost as soon as it had started everything was over and all that was left were memories.
We had grown sweet peas, so many, that it took a friend two hours tp pick those used on the day. Bags of gladioli corns had been purchased from Lidle in March. There was a limited choice of colours. In the end, few were used were purchase
In the days after the wedding we were able enjoy the flowers before they were put on the compost heap! Our daughter came over with her husband and, infant son, Owen. It was a joy to welcome the little fellow to Mornington. Once family members arrived, the whole event took on a life of its own. Thankfully, we had planned ahead, by preparing and cooking dishes to be put in the freezer. It certainly made feeding the nineteen people staying here much easier. Particularly as we have family members who are either coeliac or gluten intolerant.
Tip: Where bread crumbs and white sauce were called for we used crumbs made from gluten free bread or cornflour or rice flour to thicken the sauce.Tht way we were able to serve the dish to everyone The following recipe is one I have used for many years, with many variations depending which meats I have to hand. Terrine Maison 8oz Lamb or Calves’ Liver 12oz Chicken Livers 1lb Lean pork, ground* 1lb Pork fat, ground* ½ lean ground veal, ground 5 Tbsp 4 Chicken fillets, skinned ¼ cup Brandy 3 Tbsp heavy cream 2tsp lemon juice 2Tbsp flour ½ tsp spice Parisienne** or Allspice 1 ½ Tbsp salt Freshly ground black pepper 1 large Bay leaf or ¼ lb cooked smoked beef tongue or baked ham cut into ¼ʺ cubes Freshly chopped mixed herbs including parsley, thyme, marjoram, rosemary and sage. Streaky bacon rashers (to line terrine) *For Ground read Minced **Spice Parisienne is a spice and herb blend which includes white pepper, allspice, mace, nutmeg, cloves, cinnamon, bayleaves, sage, marjoram and rosemary. This is often made by French cooks and varies according to the individual making the blend. Method
- Combine the ground meats in a large mixing bowl. In a heavy frying pan melt 3Tbsp over moderate heat. When the foam subsides sauté the shallots and garlic until softened but not brown. Add to bowl of meat.
- In the same frying pan, melt 2Tbsp butter and fry the chicken livers until that have stiffened but are still pink inside. Remove the livers with a slotted spoon and seat them aside on a plate.
- De-glaze frying pan using brandy and simmer until reduced to about 2Tbs. Making sure that any brown bits clinging to sides and bottom of pan are included in this liquid. Add to meat mix.
- Add cream, lemon juice, flour, egg, spices and herbs to meat mixture. Add generous grinding of black pepper to mix.
- Knead vigorously with both hands, then beat with a wooden spoon, (or in an electric mixer with a pastry arm), until all the ingredients are well blended and the mixture is smooth an fluffy.
- Fold in the cubes of tongue or ham if they are being used. Remove a spoonful of the mix and cook it to check the seasoning. Adjust seasoning if necessary.
- Pre-heat oven to 350◦ C.
I had intended to include some more of the recipes we used. However, Events overtook my ambition. So I am afraid that we will have to wait for another post Or the cookbook!
Bluebells and Apple blossom, Food Fairs and Farmer’s Markets May is upon us
Coming to Ireland? Plan to include s visit to a Food Fair or Farmer’s Markets. The season of Food Fairs May is ‘High Season’ for food fairs in Ireland. From The Kerrygold Ballymaloe Literary Festival of Food and Wine to be held 16th-18th May 2014; to
The Sheridan’s Food Festival http://tinyurl.com/lfx3ram From Ballymaloe to Cavan http://tinyurl.com/n9xwvy2
From Multyfarnham to Mayo Irish food is celebrated. Our recommendation to any person visiting or living in Ireland is to include at least one Food Fair in your itinerary. Celebrate Irish Food and go to a Food Fair in May where Irish food is being celebrated. It is a great way of meeting some of Ireland’s best known or top chef’s.
Ross Lewis of Chapter One Restaurant is appearing both in Ballymaloe and at Sheridan’s Food Fair in Co. Cavan
For lists of Food fairs and farmers Markets For links to sites http://goodfoodireland.ie/markets irishvillagemarkets.ie http://www.bordbia.ie/aboutfood/farmersmarkets/pages/guidetofoodmarkets.aspx The season began at Easter here in Multyfarnham with their Country Fair.By all accounts it was a great sale.
Multyfarnham Country Fair
The next Multyfarnham Country Fair is to be held on 28th & 29thJune 2014 at the time the National Cycling Championships which are to be held in Tyrellspass and Multyfarnham, Co Westmeath
Bumper Parish Flower Sale- Apr’14
Bumper Cake and Plant Sale is to be held Saturday, 17th May’14, at All Saint’s Church, Mullingar,
A Busy Garden
Taking a moment to perch on the patio wall and watch the many birds finding food for their young. It is non stop activity. Nests are well hidden, though as you walk around the garden you may hear the calls of fledglings as you pass by. The blackbird nesting in one of the yew arches is seemngly oblivious to our passing. Whilst we ignore any noises and resist the temptation of taking a peek! Occasionally a break is taken and you are stopped in your tracks by a bird in full song. This morning, I stopped and had difficulty identifying the bird.
April Sunshine and Showers.
April 13, 2014
The April sunshine and occasional showers have brought on the ‘greening of Ireland’ as buds burst open on trees and hedgerows in the countryside. The palate of colours is changing as last years stubble has been ploughed, seeded and sown with this year’s crops. At Mornington the lawns have been cut and daffodils are in full bloom. Seeds sown in the last month are slow to emerge, but the onions, shallots and garlic are growing well.
The lettuce sown last autumn are growing well in the greenhouse. Fuchsia, penstemons and geraniums overwintered in the greenhouse have survived and were ”potted on’ last week, they will be planted out in the flower beds when the night-time temperatures improve.
Stable Block Studios
The stable block conversion into art studios is progressing apace. A little slower than we had hoped, but nevertheless is moving ahead. The studios will be available to rent by artists, sculpters, photographers, writers. They are available to be used by guests staying in bed and breakfast accommodation, either here at Mornington or with other providers in the area.
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Stonework being realigned. new windows will be installed.
Anne O’Hara’s Fruit Cake ( Gluten free)
The fruit cake recipe we have used for years was adapted to be suitable for family members who are gluten intolerant. It has more ground almonds and may need more liquid than regular flour. The cake improves with ‘keeping’ for at least 3-4 weeks before cutting. We were very pleased with the result. Not a crumb was left!
Makes 1x 7.5” diameter cake | Makes 2x 10” diameter cakes | ||||
6 | 24 | A | Gluten free flour | Available from most food stores. | |
½ | 2 | tsp | A | Mixed spice | Sieve together with flour |
5 | 20 | oz | B | Butter | Needs to room temperature |
5 | 20 | oz | B | Soft brown sugar | We use soft dark moist brown sugar |
8 | 32 | oz | C | Currants | |
8 | 20 | oz | C | Sultanas | |
5 | 20 | oz | C | Raisons | |
4 | 16 | oz | C | Glacé cherries | Put into sieve, rinse with cool water to remove syrup. Dry on paper towel. Cut into quarters. When dry coat with a little flour |
3 | 12 | oz | C | Chopped mixed peel | |
1 | 4 | oz | C | Lemon Rind | Zest only |
8 | 24 | oz | C | Ground Almonds | I used additional ground almonds |
1 | 4 | oz | C | Whole Almonds | Skinned and cut into quarters lengthways. |
4 | 16 | D | Eggs | Large, at room temperature | |
Milk |
*Read recipe and make sure that you have everything to ready and to hand before you begin.
Oven Temperature
Convector /Fan Oven
150°C (Celsius) for 20
125°C (Celsius) for 2 hours 40minutes ** The cake takes roughly 3 hours to cook, depending on oven, tins, etc. etc.
Method
- Line tin with double layer of parchment. Allow paper to stand 2½”-3”above edge of tin.
- Mix fruit (C) together in a very large bowl.
- Using either a wooden spoon, hand held mixer or food processor cream butter and sugar until light and fluffy.
- Beat eggs together in a separate bowl. Add a little beaten egg into sugar/butter mix. Beat in very well after each addition of egg.
- If mixture begins to separate start adding flour a little at a time. Otherwise when all egg has been added
- Foldi n flour a little at a time, alternate with mixing in milk.
NB. Do not beat or cake will have a shiny crust.
- Add egg/ sugar/flour mixture to bowl of prepared dried fruit and chopped and ground almonds.
- Fold in and mix well.
- NB. It may be necessary to add additional liquid. (For the 2 x 10” cakes I use ¼ to ½ cup milk.)1 cup = 8fl.oz.
- The mixture needs to be soft enough to allow the fruit moves around in the mixture. Not sloppy.
- We wrap a double layer of newspaper around the outside of the tin.
- Cut to the same height as the parchment lining the tin.
- Secure with masking tape by overlapping the tape. Some tapes will become ’unstuck’ in the oven.
- Add whiskey or brandy when cake is cold after baking.Make holes into bottom of cake with a fine skewer and using a teaspoon pour in brandy or whiskey.
The saga of Holly and Noddy
Celebrations, daffodils and St. David’s Day
March 26, 2014
”Are you busy on the 1st of March?” A simple question which elicited another simple question “why?” Our daughter and fiancé had decided to get married! In such a simple way, the advent of a wonderful day was announced. Ferry tickets booked, wedding cake made, house sitters arranged, an alarm call booked and the morning of departure arrived.
So on the 1st March, St. David’s Day, we waited to take Katy to her wedding. On the way out of the hotel, she was serenaded by the Flint Male Voice choir who were also staying in the hotel. I do not think any bride could have received a more rousing send off. Particularly appropriate as her great grandfather, Evan Evans, was Welsh. As the young couple are living and working in England, they opted for a small family wedding near to their new home in Cumbria. It gave Warwick and I the opportunity to visit an area that we have visited a number of times in the past.
* I am including the recipe for the gluten free cake later in the blog.
Another Great Celebration
Last Saturday, nerves jangling and kept sitting on the edge of our seats as the Irish rugby team edged towards a win against France and at the same time winning this year’s Six Nations Championship. For Brian O’Driscoll, it was his last match in an Irish Jersey so we were already in great spirits on St. Patrick’s Day. In the past, St. Patrick’s Day was an occasion to pack up the car and travel either to the local parade with uniforms and tin whistles or to Pony Club hunter Trials. This year, it was spent in the garden cutting shrubs back as we get ready for the opening of our season and the arrival of our first guests. All day long, we were serenaded by a robin, who hopped from branch to branch, occasionally, dropping down onto the freshly turned soil to hunt for worms or other tasty morsels. At one point, there was a quick scuffle in one bush as two cock robins ‘squared off ‘ against each other. Fighting for territory, no doubt. Dispute over and the hunt for food continued.
Potato Plantinag and St. Patrick’s Day
Country people traditionally begin planting potatoes about the time of St. Patrick’s Day, beginning with ‘first earlies’, Main crop potatoes are planted later. However, the seed potatoes, we had ‘ chitted’ in February had developed good shoots, so they were planted last week. We laid the potatoes out in tray and covered them with newspapers to keep out the light. In Warwick’s father’s time the men on the farm would sit in the harness room or the coach-house and cut some of the previous year’s potatoes into pieces, ensuring that each piece had shoot buds.This would usually be done in February and was dirty, cold work.
The Renovation takes shape.
Faced with a semi derelict stable block apparently in terminal decline we took a big step in deciding to convert it into Studios and Exhibition spaces. In partnership with Leader, we started to halt that decline which we began by emptying the stable block last autumn. (see November’s Blog). Now re-roofed with some of the original and other salvaged slates; new floors have been poured and the plumbing and electrical systems are going in. The project is heading towards completion. The plan is to provide facilities for guests staying in the house and other similar accommodation operators in the area. For small business meetings, family events, possibly even small weddings.
Mad March Hares and Easter bonnets
March 31, 2013
This morning, Warwick had his first sighting of our Mad March Hares as they cavorted around the lawn meadow and clump field here at Mornington. Fascinated, he watched two hares as they put on their acrobatic performance, all part of their mating ritual. Rolling down the hill, squaring off against each other, racing across the face of the hill, disappear, only to shoot back in the other direction. The donkeys, Holly and Noddy, ears upright, were concentrating their gaze towards the hillside, this was the first indication that today’s performance had started. The spectacle is so riveting that coffee was late this morning!
Sadly, the timing is so unpredictable that it is difficult to have the camera at the ready, so sorry, no pics. Just great memories. Larger than the rabbit, more details about the Irish Brown Hare are available at:http://www.conserveireland.com/mammals/brown-hare.php
Lengthening daylight hours have brought bulbs and perennials out of their winter hibernation. Slowly, at the moment as we are still a having cold weather. The daffodils are still deciding whether to open and log fires are particularly welcoming in the evening. However, ‘time and tide wait for no man’, so work goes on putting the house back into shape for our ‘season’. So in between laundering, polishing and using a great deal of elbow grease we snatched a day away to The Euro Toques A.G.M. at Brooklodge, Co Wicklow. I was delighted to meet Myrtle Alan, of Ballymaloe, the great doyenne of Irish Cuisine.
Since I wrote the first part of this blog, winter has descended again! We have been fortunate that the snow has not ‘hung around’. However, the log store is going down rapidly.
More Mad March Hares descended on Mornington, last weekend, when we celebrated three family birthdays. Friends and family arrived from far and wide. We had spent days cooking, moving furniture, and, of course, making a birthday cake for, our daughter, Katy. She had particularly requested a chocolate cake just like the one’s Suzie the Cat used to like!
The Saga of the Cat who liked Chocolate Cake; Black-Eyed Suzie was eldest offspring of our first cat, Tippy Tip Toes. She was of an independent disposition, fierce ratter and endowed with great patience. Her sole aim in life was to patrol the stable yard and barns keeping them free of pesky vermin. She was an ‘outside’ cat. Her one weakness was Chocolate Chiffon Cake!
Expecting friends for tea, I had made such a cake, and had left it on the sideboard in the dining room to cool overnight. The next morning a sizeable piece of the cake was missing. Not best pleased, I am afraid I accused children, hubbie, father-in-law, anyone to hand of helping themselves. No one owned up least of all Suzie. Partially eaten cake was dispatched to the hens and a new one made for tea.
On a subsequent occasion, the same depredation of a chocolate cake took place. This time the culprit was caught virtually red-handed, she had fallen asleep next to the cake with a great chunk of the cake missing! I learned my lesson. Screens went on the kitchen window and doors were kept closed! Our cats have long departed to the ‘happy hunting ground’. Cats and guests don’t mix!
So I made a chocolate birthday cake for Katy, whilst our good friend, Kamilika of ‘Just Baked, Mullingar, made Warwick’s cake.
Cocoa ¼ Cup 1. Mix together into smooth paste.
Boiling Water 3/8 Cup 2. Allow to cool
Plain Flour ¾ Cup-Sieved 3. Sieve together dry ingredients into large bowl.
Baking Powder 2 teaspoons 4. Make well in centre of mix.
Salt ¼ teaspoon
Castor Sugar 7/8 Cup* *Hold back 1/3 Cup to use with egg whites
Egg Yolks 4 5. Make well in centre of dry ingredients.
Cooking Oil ¼ Cup 6. Put oil into well in centre of dry ingredients.
7. Add cooled cocoa mix to egg yolks and oil, etc.
8. Fold together until just mixed.
Egg whites 4 ½ Cup 9. Put into clean, dry mixing bowl.
Cream of tartar ¼ tspn. 10. Add to egg whites
11. Beat egg whites until soft peak stage
Castor Sugar 1/3 cup 12. Beat together with egg whites until stiff and forms stiff peaks
13. Fold egg whites into cocoa / flour mix, in three stages.
14. Using a spatula put mix into 9 inch spring form pan.
15. Bake at 375°f / 160°C. for 50-55min.
16. Remove from oven.
17. Cool upside down on cooling wire until cool.
New Years’s resolutions, January and Epiphany
January 15, 2013
Our New Year resolution was to read the books we received for Christmas. So books now all read and there is an overwhelming need to stop being a ‘couch potatoes’ and get on with ‘things’.’Things’ is a wonderfully all-encompassing word, which covers many tasks. On this occasion it includes tidying the garden ready for guests, pruning roses, cutting down the last of the herbaceous plants, pruning apple trees, having the donkeys feet and teeth trimmed, sorting sheets and pillowcases, making marmalade and planting young oak trees grown from acorns, etc.etc.etc!. Quite a mixumgatherum of chores!
Anthony, the blacksmith came and trimmed Holly and Noddy’s feet last week. I gather it was quite a struggle! Noddy takes exception to anyone going near his feet. The following day Mark, the vet came in his role as dentist. Neither donkey could be persuaded to come anywhere near the barn, so the job was put off until the following day. Mark only being called once the reluctant pair were actually in the barn and the gate closed! It reminded me of one of my early visits to Mornington when I attempted to get close to the work horses, Betty, Colley and Joseph. Once I climbed over the fence and began to slowly walk towards them with a pan of oats the threesome took off to the other side of the Lawn Meadow. So much for the offering of oats!
In the garden, the garlic, shallots and onions planted last autumn are now showing their first shoots.The broad beans appear to have survived thus far. The rhubarb is well on the way, the translucent stems a flash of colour in an otherwise dull day. I’m looking forward to it’s sharp taste in the first dish of oven poached rhubarb; we serve with yoghurt and granola for breakfast.
Celebrating Christmas 2012
January 1, 2013
Yet another Christmas has come and passed into memories preserved on i-pads, i-phones and yes even cameras. Events carefully planned are over and gone. only the half consumed boxes of truffles left, sitting on the desk in the library, waiting to be offered to any caller not on a New Year de-tox! Meanwhile, the bluetits and finches are keeping Warwick busy refilling the containers on the bird feeder. The house is quieter now as our young have returned to their workplaces. So we are kept busy walking, keeping the fire fed and reading the books given to us for Christmas.
We are always so pleased when our daughter and son can manage to get back ‘home’* to Mornington for Christmas. As Christmas Day itself was to be celebrated with the Peters Family at Ladestown House Stables, we decided to catch up on some family entertaining with a Curry Lunch Party on Sunday, 23rd December.
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Late afternoon sun in the orchard and a treat of carrot sticks for Holly and Noddy.
Full of good intentions I had planned to finish this blog before 2012 ended, however, the ‘glitch gremlin’ got in the way and I managed to delete an almost completed blog to the dustbin of history; so I decided to look again at some of the photographs taken from the front steps at Mornington in 2012.
September dawn over Knock Eyon