Alison Doyle brought a breath of fresh Irish air to Sweden whilst she was here. Her St Patrick’s day parties in Ystad were legendary, with Vatten Teknik in the kommun lighting up the water towers green for the occasion, Irish dancing to the fantastic band, Molly på Rymmen, and just great craic.
But of course, it was also about the gorgeous Irish food; boxty with crispy bacon, loads of brown bread with slices of smoked salmon with a lemony creme fraiche dressing, a huge pot of stew, bacon and cabbage, gur cake, guinness cake and porter cake. So I’m very excited that Alison has decided to share some of her recipes with your living city for March; the month of St Patrick’s Day! Bain taitneamh as!!
For the big day itself, Allie is planning to show us her incomparable Irish stew, but you can’t have it without the accompanying wholemeal bread! This uses Swedish ingredients to make it easy for us to prepare at home, so a perfect recipe for anyone celebrating Irish traditions in Sweden; where else would you put lingonberry jam into an Irish loaf?
8 dl rågsikt (sifted rye flour)
2 dl rågkross (crushed rye)
1 dl havre eller vetekli (oat or wheat bran)
1 dl linfrö (flax seed)
1 tsk salt
1 msk bikarbonat (baking soda / bicarbonate of soda)
1 dl lingonsylt (lingonberry jam!)
2 msk ljus sirap (golden syrup)
5 dl filmjölk (buttermilk)
ströbröd and butter for the bread tin.
- Set the oven to 175 c
- Mix all of the dry ingredients together.
- Add in the lingon, sirap and filmjölk.
- Lightly butter a loaf tin and coat in a dusting of ströbröd.
- Turn out the mixture into the tin and sprinkle with rågkross on the top.
- Bake for 1 hour approx, turn out onto a wire rack and allow to cool. Underside should sound hollow if tapped. That’s it, very simple!
Want more fantastic recipes? Check out our Expat Cookbook!
Recipe: Alison Doyle
Photo Credit: The Irish Food Board