The Little Mill Blog Recipes

  • 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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  • Bring out the BBQ! Soda Bread Burger Buns

    by Kathy Purcell

    soda bread buns

    It’s a lovely day here at the Little Mill HQ with temperatures reaching a sizzling 21C, perfect BBQ weather! We Irish are known for our ability to break out the BBQ in a lot less favourable conditions, so why not throw some delicious Irish beef burgers on the grill and wrap them in delicious wholemeal soda bread baps.

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  • Wholemeal Spelt Sticky Date Buns

    by Kathy Purcell

    Wholemeal Spelt Sticky Date Buns

    Our imaginative baker Eoin Jenkinson strikes again with this decadent recipe for wholemeal spelt sticky date buns….a bit of a tongue twister but a taste sensation none the less! Made in muffin tins to puff up and make a “snail shell”, these lovely spelt buns ooze with buttery toffee and sticky date pieces. Best served warm from the oven with a steaming cup of tea or coffee to chase away the winter shills. Leftovers (if there are any!) will reheat well and can be frozen and zapped in the microwave for emergencies.

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  • Wholemeal Coffee Cake with Brown Butter Icing

    by Kathy Purcell

    coffee cake

    There was a time when we had more time, and dropping in and saying hello to friends and neighbours was a regular occasion. Sadly “coffee mornings” as we knew them feature less in our lives. But when we do get to sit down with our friends and family for a good catch up, there is nothing quite like coffee cake to compliment the conversation. A delicious sweet treat that goes down well with tea, coffee and friends.

    Our baker Eoin Jenkinson has devised a wholemeal coffee cake recipe which we hope you will try, then its up to you to invite your friends for a good chin wag!

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  • Mother's Day Love - Wholemeal Spelt, Seed and Oat Rhubarb Crumble

    by Kathy Purcell

    Rubharb Crumble

    “Mother’s are like buttons, they hold everything together”…

    Our Mum’s do so much for us and we are all a little guilty of taking her for granted now and then, but now is your time to spoil her and show off your baking skills to boot! Make this Wholemeal Spelt, Seed and Oat Rhubarb Crumble to finish off Sunday dinner.

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  • Green, White & Gold Scones - Happy St. Patrick's Day

    by Kathy Purcell

    St. Patricks Day Scones

    Next Friday the world will turn green as we celebrate St. Patrick’s day. Here in Ireland it is still March and as we say the month of many weathers. So what better way to warm yourself up after watching your local parade showcase yet another lot of combine harvesters than some lovely freshly made scones and a hot cup of tea.

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