Top of the morning to you!
This month is known for the celebration of St Patrick, Ireland's most well known and celebrated Saint. This holiday is popular all over the world!
Prince Derek and I are hosting a St Patrick's day party here at the castle. The night will be filled with Irish dancing, shamrock decorations and the most delicious traditional dishes (even a green cake!)
Take a look at some of the recipes and crafts below
Limited Edition Enamel Pins
Here at the castle, we are excited to announce that the first official Swan Princess enamel pin is currently being produced!
A limited quantity of 50 pins will be available. Be sure to follow our social media for updates on the presale coming soon!
In the meantime, why not treat yourself or a friend to another piece of swantastic merchandise - click here for the full range!
TRADITIONAL SODA BREAD
2 cups plain white flour
2 cups plain wholemeal flour
1/2 cup porridge oats
1 tsp baking soda
1 tsp salt
2 tbsp butter (cut into small pieces)
2 cups buttermilk
1. Preheat the oven to 350 F and dust a baking sheet with flour.
2. Mix the dry ingredients in a large bowl, then rub in the butter.
3. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (make sure to be gentle).
4. Shape it into a flat, round loaf measuring 20cm/8in in diameter.
5. Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.)
6. Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
7. Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool.
Break the soda bread into quarters, then break/cut each quarter in half to make 8 wedges or slices – or simply slice across and eat fresh!
Fruit Loop Rainbow
Glue Fruit Loop cereal pieces to a sheet of paper by color, in the shape of a rainbow. Glue marshmallow at the bottom for clouds and/or chocolate gold coins or Rolos candies for a pot of gold.
COLCANNON MASHED POTATOES
2 lbs potatoes, well-scrubbed (cut large ones in half)
1/2 cup butter
2/3 cup bacon, finely chopped
1 small savoy cabbage (or any dark green leafy vegetables), finely shredded
3/4 cup heavy cream
1. Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
2. Meanwhile, heat a quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins. Turn off the heat and set aside.
3. Drain potatoes in a colander and peel while still hot.
4. Mash the potato until smooth.
5. Heat the cream with the remaining butter and, when almost boiling, beat into the potato.
6. Add bacon and cabbage to potato and mix.
7. Season with salt and pepper to taste.