Still in Howth...

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... and still waiting for the weather to clear up. 

Discovering the Irish food

Being in Ireland for almost a week now, we had time to enjoy some of the local specialties. It starts with beers, of course! In Dublin, Thomas also tried the “Irish stew”, a simple stew made of lamb and boiled vegetables and served with Irish bread and butter. Very good, he said! But the even more local specialty, in a fishing harbor, would be fresh fish. We tried oysters, sea trouts and prawns, delicious!

But it seems that the most popular food in this harbor is actually fish and chips. At any time of the day, people are sitting all around the place, eating take-away fish and chips. For two French like us, fish and chips doesn't look either attractive or very good, so we didn't even try... next time, maybe!

Cooking my way through the storm

Home made Irish soda bread

As you would probably recognize me, it was bread that I decided to bake. But not any bread, the Irish soda bread. The Irish bread is very different from any bread I know of. The rising ingredient is actually not yeast, as it would be for any normal bread, or baking powder, as it is for scones, but it is baking soda (“bicarbonate de soude” in french). This makes the taste and the texture unique. I used the recipe from Pascal Weeks, a success!