The Little Mill Blog

  • Wholemeal Hot Cross Buns

    by Kathy Purcell

    Wholemeal Hot Cross Buns

    A simple wholemeal hot cross bun recipe to make at home. Delicious warm hot cross buns with melted butter can be a great way to celebrate Easter and the kids can get involved.

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  • Wholemeal Carrot Cake

    by Kathy Purcell

    Wholemeal Carrot Cake

    We are thrilled with the response that we have received last after featuring on #NevinsIrishfoodTrails. Here is the hotly requested recipe for Roberts Wholemeal Carrot cake.

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  • Are you ready for the chocolate wars? The Little Mill Junior Baking Competition

    by Kathy Purcell

    Baking competition

    It’s that time again, when Kilkenny comes alive with food stalls, cookery demonstrations, food talks and all things foody from October 27th to 30th for the Savour Food Festival. The Little Mill is delighted to be involved once more with its Junior Baking Competition. This year we are focusing on Chocolate, asking our junior bakers to amaze us with their recipes using our stoneground wholemeal flours and chocolate.

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  • 100% Spelt Turkish Flatbreads

    by Kathy Purcell

    Turkish Flat Bread

    It’s July, a time for enjoying al fresco dining and light meals replace heavy winter fare. Turkish food provides inspiration for a smorgasbord of dips and tasty nibbles such as saksusa, hummus and falafel.

    This recipe for Turkish flatbreads using 100% wholemeal spelt flour is the perfect accompaniment to your summer dining.

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  • Classic Wholemeal Crumpets

    by Kathy Purcell

    crumpets

    Let’s face it, Irish summers can warrant some comfort food now and then! On those days these wholemeal crumpets will really hit the spot. Best eaten warm and straight from the oven! See recipe here…

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  • Super Spelt Sourdough

    by Kathy Purcell

    Spelt Sour Dough

    The demand for sourdough is growing and why wouldn’t it be, it’s chewiness; it’s flavour and a satisfying depth that a normal sliced pan just can’t compete with.

    But it’s not cheap, that’s because it takes a bit of time …but once you know how it’s easy. It just takes a little bit of know how, some time and of course great natural ingredients such as The Little Mill Stoneground Spelt flour.

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  • Happy Bloomsday!

    by Kathy Purcell

    Bloomsday

    If you go into Davy Byrnes Pub today, you can still get the Gorgonzola sandwich which was made so famous by Leopold Bloom in Ulysses. So why not get out the soda bread and celebrate Bloomsday with us!

    “Mr. Bloom ate his stripes of sandwich, fresh clean bread, with relish of disgust, pungent mustard, the feety savour of green cheese. Sips of his wine soothed his palate … After all there’s a lot in that vegetarian fine flavour of things from the earth.”

    (Ulysses, Chapter 8: Lestrygonians)

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  • Tea & Bickies - Wholemeal Digestives

    by Kathy Purcell

    digestive biscuits

    Nothing beats a nice cup of tea and some digestive biscuits, its one of life’s simple pleasures. Its so easy to make these delicious slices of heaven, why not try it? “clean label” biscuits as fresh as could be!

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  • Nothing Added - Nothing taken way...clean label always in fashion at The Little Mill

    by Kathy Purcell

    Brown bread making

    Here at the Little Mill we aren’t really big on trends, because we know that local, quality, healthy ingredients never go out of fashion. However we do keep our finger on the pulse, according to bakingbusiness.com the key trends in baking for 2017 range from savoury muffins to the comeback of eclairs (did they ever go out of fashion?).

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  • Summer Spelt Shortbread Biscuits

    by Kathy Purcell

    Spelt Shortbread

    It’s officially summer which means strawberries! Our recipe this week is for delicious stoneground wholemeal spelt shortbread biscuits. These are lovely on their own or used as part of a refreshing summer dessert. See our recipe here

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