Food Lorists

• 400g of sliced Irish smoked salmon
• 2 tablespoons of capers in vinegar
• 1 red onion, very finely sliced
  
• 2 tablespoons of sour cream
• 4 slices of Irish soda bread
• some salad leaves and 4 lemon wedges for garnish.

All what has to be done in this recipe is to gather all your ingredients and nicely dispose them on four plates. Let your imagination make the rest.

Where to find excellent quality Irish Smoked salmon:

- Burren Smokehouse delivers worldwide.
- Kerryfish delivers worldwide.
- Ummera smoked products delivers worldwide.


Dairy free (if not using sour cream)

Recipe for 20 Puto Bumbong:

• 5kg of glutinous rice

• 1 cup of long grain rice

• 1 table spoon of lilac food coloring

• 1 kg of freshly grated matured coconut

• Margarine

• Sugar

Mix the glutinous rice, long grain rice with the food colouring. Soak in water for four hours. Slowly grind using a stone grinder or manual grinder. Be sure not to add too much water while grinding, this will delay drying of the milled ingredients. Too much water will cause the mixture to be sticky. Put your milled ingredients into a muslin cloth. Tie each corners of the cloth and let it drip. for a while. When the mixture is almost dried, press it using a heavy object to remove excess water. Let stand overnight.

Remove the milled ingredients from the cloth. Place it into a muslin cloth. Mix and crush the milled ingredients using your hand until the finest particles pass through the cotton and fall into a container. Collect the particles.

Boil water using the steamer. Cover it with a custom-made-cover with nozzles big enough to fit bamboo tubes or metal cylinders. Cover the nozzles with a kitchen cloth.

Grease the cylinders with some margarine then fill the cylinders half way with the milled ingredients. Cover the other end of the cylinder with a kitchen cloth. Fit the opposite end into the nozzle. Steam will come out of the cylinder when cooking. Before removing your Puto Bumbong from the cylinder, turn it over to ensure proper cooking.

To remove your Puto bumbong from the cylinder, hold it in a vertical position and gently tap it out over a plate.

Sprinkle some sugar and grated coconut on the top of the puto bumbong to finish your dessert. It is traditionally served with a hot with ginger tea.

Vegetarian, vegan, lactose free, suitable for pregnant women.

• 3 large potatoes, grated
• 1 small onion, grated
• 2 eggs, well beaten
• 2 tablespoons of strongflour
• 1 teaspoon salt
• pinch of pepper
• vegetable oil
  

To makes latkes, mix the grated potatoes and onions with the eggs, flour and seasonings. Then heat a large frying pan along with a spoon of vegetable oil. Spoon some of the pancake batter onto the hot frying pan and cook until golden brown. Flip the pancakes and cook the other side. Serve the pancakes with apple sauce and sour cream.

Vegetarian, lactose free, nut free

This is a traditional Christmas cookies recipe from the Bohemia region which spread over the Czech Republic, the South of Germany and some of Moravia.

• Yolks of 2 hard-cooked eggs,
  
• 1/3 cup butter or butter substitutes,
  
• 1/3 cup sugar,
  
• yolk of 1 egg,
• 1 tablespoon milk,
  
• 150g of plain flour and some sifted flour for rolling,
  
• 3 tablespoons finely chopped blanched almonds.

Put the hard-cooked egg yolks through a sieve with the butter or butter substitute into a food processor blitz until the mixture takes a creamy consistency. Add the sugar and work the dough for another 2 to 3 minutes. Then stir in the uncooked egg-yolk, the milk, and sifted flour. The dough should be stiff enough to roll. Roll it down. Cut into small round shapes with a round cutter, brush your cookies with a beaten egg-white and sprinkle with finely chopped almonds. Bake in a slow oven 150 degrees Celsius (300 degrees F.).


Vegetarian, suitable for pregnant women.

• 3/4 cup all purpose flour
• 2/3 cup sugar
• 1 tbsp milk
• 3 eggs
• 1 1/2 tbsp butter

• 1 1/2 cups heavy cream
• 4 tbsp sugar
• Various fruits (strawberries, peaches, cherries, what ever fills your imagination)

Whisk the eggs in a bowl. Place the bowl over warm water in another large bowl and whisk further. Add sugar little by little. When the egg mixture becomes light yellow, sift the flour and add to the egg mixture. Mix the flour lightly by lifting the mixture at the bottom of the bowl to the top of it then turn the bowl a little bit clockwise and repeat until all the flour has been incorporated. Mix butter in warm milk. Add this mixture into the batter and stir gently.
Preheat the oven at 180 degrees Celsius, 350F. Line the inside of a 18cm/ 7inches sponge mould with some parchment (greaseproof paper). Pour the batter into the pan and bake for 25-35 min. Remove the cake from the pan and cool it on a rack.
Cut the cake in half horizontally. Whip the heavy cream and sugar in a bowl. Take half of the whipped cream and mix with the chopped fruits. Spread some of the cream on top each slices of cake. Then, put some of the fruit-cream mixture in between each slice of cake. Reconstitute the sponge and spread the rest of the whipped cream on top and around the cake.
Decorate the cake with colorful fruits and Christmas decorations.


Vegetarian, nut free, suitable for pregnant women.