I make these 2 Irish recipes every St. Patrick's Day

When I moved to Dublin from my rural hometown, I quickly learned that participating in his St. Patrick's Day Parade as a resident of the capital was no.

The streets are overcrowded; The pubs are overcrowded; You can't see a swimmer. If you are big enough, catch the upper two centimeters of the top flag of a display. When you come home when you have found that your mistake is an odyssey.

Nevertheless, where I have been in London for almost six years, I started to make myself at home at this time of year.

Don't get me wrong – not at home enough to visit the London Paddy's Day Parade. I am sure that it is nice but will still be loose.

Instead, I started making some familiar recipes that remind me of my childhood. And to be honest, I think I'm looking for at home with a tea blame that most Paddy Day parties that I visited, I visited anyway.

I am a convincing defender of raisins, but when I look back, that's probably only because recipes like this spoiled me.

I grew up with plump, juicy, tasty jewels from dried fruits because a classic tea -loaf in tea (barry's if you can get it) and soak whiskey overnight.

The rest of the steps are easy – mix the soaked fruits with flour, sugar and splicing before adding an egg and cook the cake low and slowly until they are burned through.

The main ingredient in this rich, brilliant recipe with butter is time; Not whatever you do, you save it.

There is no set recipe for potato -farls: a bit like bladder and squeak, they are more of a situation that is able to do.

They mix either freshly cooked cheats or the porridge of the last night with flour and baking powder, add butter or milk if they want, and season the mixture.

Then roll out the mixture into a circle, cut it into the quarter and fry for a few minutes in a dry, hot pan on each side.

Personally, I like about 25 g simple flour per 100 -G potato; I add half a teaspoon of baking powder per 100 g of flour.

But that's just a rule of thumb – apart from the fact that the farls roll too thick, as I had in the picture above, you really can't mess up the recipe.

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