The Art of Afternoon Tea has her bags packed, tremendously excited to be boarding a plane bound for Ireland this afternoon for the wedding of two very special friends.
A few months ago the beautiful bride-to-be Aoife, was kind enough to share some of her Redmond family recipes with me. She informed me that traditional Irish afternoon teas tend to be rustic, simple and very hearty with a focus on local produce, possibly due to their economic and political history. They seemingly did not have the gentry to support the lavish high teas found in neighbouring England. Nonetheless, drinking tea is a very important part of their day-to-day lives, so much so Aoife once had a childhood friend give it up for Lent!
At the bottom of this recipe Aoife has included a little note suggesting this bread is delicious spread with butter or jam accompanied by a cup of tea as a quick pick-me-up and that her Aussie hubby-to-be loves his toasted and spread with Vegemite.
The perfect marriage of two cultures!
1 3/4 cup brown or wholemeal flour
3/4 cup plain white flour
1/2 cup porridge oats
1 tbsp wheatgerm or 1 tbsp rolled all-bran
1 tsp bread soda – bicarbonate of soda
2 cups buttermilk
Preheat oven to 160C and grease and line a loaf tin. In a large bowl sift the flours and bicarb, add the oats and wheatgerm/all-bran then pour in the buttermilk. Stir til well combine. Spoon the mixture into the prepared tin and bake for 40-45min until golden. Remove from the oven and wrap in a tea towel.
Delicious toasted with soups or served warm spread with butter or jam or Anthony style, toasted and slathered with Vegemite.