The Little Mill Blog June, 2017

  • 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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