Sunday Bits

05 Jul 2015

poppyseed

Aren’t Sundays sensational?

It’s just that Sunday is the one day of the week where we can all take a bit of time off (in between milking, of course) and simply exhale. After our commitments in the morning, I love to read the newspaper (online + paper versions), a few pages of any new magazines or books that have been stacking up on my nightstand (currently Porter, White Goats & Black Bees, Garden & Gun, The Life Changing Magic of Tidying…ahhh, too many to list!) or catch up on emails, blogs, Pinterest, make some Skype calls to the USA. As a family, we’ll do some weeding (i.e. meditation), play some American football catch (yes, me too), watch a hurling match, and I usually prepare a proper Sunday lunch for anyone who wants to drop by. From morning to evening, Sunday is my absolute favorite day of the week.

So, in the spirit of Sunday and all the bacchanalia that it brings to my attention, and in keeping with various requests to post a wee bit more, I am happy to share some people/places/things that have inspired me this week. I will make this a regular blog feature and look forward to it, the best thing in this whole business is sharing ideas and forging friendships along the way….I love this kind of thing so I hope you do too.

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I realllly want to visit Sophie at Mandagery Farm and attend one of her beautiful Farm Kitchen Lunches…

My Lens & Larder partner, Cliodhna Pendergast’s incredible children’s cooking films, Breaking Eggs are currently being featured in the Irish Times online, so much fun!

Pure Green Juice delivered a 3 day detox/cleanse to me today, I will report back on the results, but how wonderful to have a new Irish raw juice company available!

Ice cream! The first photo above is my little experiment with poppyseed vanilla bean ice cream made with farm fresh cream, mooooo!….the recipe is here if you fancy trying it

The most beautiful Irish crafted cutting boards, Two Wooden Horses, have opened their online shop

The Gathered Table is a fantastic concept with loads of weekly meal inspo

We’ve been listening to the Chopped podcast lately (when I say we, I mean anyone who is trapped in the jeep or tractor with me for any extended amount of time), it’s very conversational, and also really touches on some interesting food blogging tips like how to use Snapchat as a food blogger, how to improve your SEO, creative ways to grow your audience, tips on food photography and more….including interviews with professionals like Matt Armendiaz and many top US food bloggers.

Recently I was fortunate to have dinner at Skye Gyngell’s dreamy Spring restaurant in London, which was a positively heavenly experience with regard to both food and ambience. Of course, the company wasn’t bad, Claire and Cliodhna, but the food was so remarkably fresh it felt like it was literally coming from my own kitchen garden (something about food feeling like it came from steps from your own garden is magnificent and divulging in a feast like this in such a beautifully appointed, clean, dare I say, regal dining room was really a special treat for me!) everything was absolutely in step with the season. Do nip in for lunch or dinner if you are near Somerset House. Unforgettable.

According to Andrea Gentl’s insta-feed, the great Julia Turshen has a new book coming out soon, and I for one, cannot wait!

We hosted a small dinner party here a couple of weekends ago and for pre-dinner cocktail, I prepared Susan Spungen’s Pink Sangria from her Strawberries Short Stack Edition book. It went over a storm and is one of those recipes that will be made again and again. Try it!

I’m loving 31 Chapel Lane in London, lovely purveyors of Irish linens for the home and kitchen with roots to an Irish farm.

Did you know that Ashley of Not Without Salt’s amazing salted choccy chip cookie mix is available at Sur La Table? Well, they are! I wish they shipped to Ireland! Will get some when we travel to America again later this summer.

Ooooh this is really fun, do I have to stop? I didn’t think so.

Have you ever really wanted to “unplug” and can’t resist spending time on the internet? MacFreedom will free you! Amazing for productivity; even on the farm we find it easy to get sucked into too much social media time, but it’s hard to resist when you only have a herd of cows as your supervisors. Check it out. 

In keeping with the above, we’ve recently also discovered Headspace, an amazing meditation app. Ommmm. (although weeding works remarkably well too)

My hedgerow martini photo inspired by my friends at Ballyvolane House was featured by the amazing Susan Zelouf in this week’s The Gloss. Also, that leather apron!!!!

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And, last but not least, our cows with hearts on their heads make our hearts swell, and a few other snaps from the holiday weekend. 2. Geoffrey “building a lake” at Ballyheigue Beach. 3. Our annual seafood boil at the farm….featuring Kerry crabs and Cork sausages with a side of crisp Orpen cider!

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I hope you enjoy, more soon!

Slan Abhaile,

Imen xx

 

 

 

 

 

 

 

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Irish Spring

22 Apr 2014

zwartblesfleece

If the title of this post conjures up visions

of whittling bars of green and white stripy soap,

cast those clean as a whistle notions aside…

spring in the Irish countryside is

beautiful, raw, and green

filled with birdsong and new life…

but frankly, it mostly smells like manure;

also known as “that sweet country smell”

milking spodgesI am loving this fun sketch of me milking “Sally”

by Ailbhe Phelan, a fabulous Irish illustrator living in London.

What do you think?

The lucky recipient of Ashley English’s Handmade Gatherings is Lori Matthews.

Congratulations!

I will be back with more recipes and stories very soon.

 Life is aflurry with trying my very best to complete a

truly special manuscript & fine-tuning recipes

for my upcoming book…

while feeding calves & milking cows

and simply…

being a mother and wife (the easy part)

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In the meantime,

head over to Spenser Magazine

for a beautiful Irish spring lamb story…

read all about my bucolic Zwartbles adventure

nestled alongside some outstanding food stories

on ancient grains in Arizona, Blue Heron Goat Farm

and some amazing salt-roasted spot prawns.

I will leave you to linger with a few more outtakes from the shoot

PicMonkey Collage

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justborn

knitting

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Slan Abhaile,

Imen

Photos and Styling by Imen McDonnell 2014

No Zwartbles lambs were eaten for this post

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Handmade Gatherings

08 Apr 2014

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Rhubarb. Buttermilk. Bread. Pity it’s already gone. Gone in 60 seconds style. I blame the PMS hungry farmers. But, no worries, this loaf of rhubarb-buttermilk amazingness can be yours too. The recipe is in a most divine new book by cookery and craft writer, Ashley English.

Handmade Gatherings is filled with gorgeous recipes made from honest ingredients, but the best bit is that Ashley encourages everyone to bring something special to the inspirational celebrations she shares with us. Potluck, for me, is just a golden nugget of Americana childhood memories, and a girl who writes a book all about seasonal potluck gatherings is undoubtedly after my own heart.

Ashley says, “Anyone can put a call out that a party is happening. What makes a gathering truly memorable though, is the amount of thought put into its planning.” This is why all the parties in her book were conceived as communal affairs…meaning you share a great deal of the work with you guests. Conviviality in its best light.

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I never stopped smiling as I sipped tea from a flask and flipped through four fabulous chapters which chronicle parties for each season, all of which are beautifully photographed by the fiercely talented Jen Altman. I opened the book to the chapter on Ashley’s “Spring to Life” gathering, complete with a Maypole dance and setting seeds together. On the menu: pistachio crusted asparagus with feta vinaigrette, fried chicken, spring onion tart, buttermilk rhubarb bread and many more ambrosial goodies to delight in.

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Ashley is signed to the same publishing house as I, the very special ROOST (sidebar: keep your eyes peeled for some great new titles coming out this spring if you are into farming, crafting, nature and DIY) so we are automatically kindred, but as irony would have it, we transatlantically connected when both of our films were screened at the Chicago Food Film Festival last autumn.

My sassy friend and design director for Small Green Fields, Cassie Scroggins, met Ashley at the event and they had a right old natter that evening. Cassie emailed me the very next day to tell me “You should meet Ashley English, I’m pretty sure you would like her.”  I clicked on the link to the film vignette and instantly fell in love with her laid-back, homegrown style.

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Now, 8 months later, I am here to happily share Ashley’s new book with you, and compliments of ROOST, I even have one lucky copy to share.

Just leave a comment below sharing your favorite way to throw a party, and I’ll put your name in the draw to be announced on my next post.

But first, make Ashley’s bread…it tastes just like spring!

Rhubarb Buttermilk Bread
Ingredients
For the Topping
¼ all-purpose flour
2 tbsp brown sugar
3 tbsp unsalted butter, cubed
¼ cup chopped hazelnuts
½ teaspoon ground nutmeg
For the Batter
1 ½ cups all-purpose flour
¾ cup granulated sugar
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp sea salt
2 large eggs
½ cup buttermilk
6 tbsp unsalted butter, melted
Zest of one lemon
Seeds from 1 vanilla bean
¾ cup chopped rhubarb
Method
Preheat oven to 350f.
Generously butter 9×5 inch loaf pan and set aside.
Prepare the topping:
Place all ingredients in a medium bowl. Using clean hands, mix everything together until the ingredients are fully combined and the butter is in pea sized clumps. Set aside while you prepare the bread batter.
Prepare the batter:
Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl, using either a whisk or a fork. Add the eggs, buttermilk, melted butter, lemon zest, and vanilla bean seeds. Whisk together until the ingredients are fully combined.
With a mixing spoon, stir in the chopped rhubarb until it is well blended into the batter.
Assemble the bread:
Pour the batter into the prepared pan. Use a spatula to evenly distribute the batter across the surface of the pan. Sprinkle the topping evenly across the batter.
Place the pan in the over. Bake for one hour, or until the top is golden and a knife inserted into the center of the loaf comes out clean. Cool on wire rack for at least 30 minutes before serving.

Slan Abhaile,

Imen

Blogpost food + styling by Imen McDonnell. Handmade Gatherings photography by Jen Altman. Handmade Gatherings is available here, here and here and essentially anywhere great books are sold.  

 

 

 

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Farm Fresco

07 Jun 2010

Ahhhh yes, the new season has arrived on our idyllic Irish farm.  And each year when the long winter gracefully grows into Spring, I can’t help but feel nostalgic as I ponder the contrast between my former frenzied life in the city and our sublime quiet life in the country. Ok so maybe nostalgic is not quite the right word..perhaps it’s more like agonized. Yes, agony is definitely more like it….

So, ahem…{now wiping the crocodile tears away}

Greener than green grass growing at breakneck speed, new potatoes cropping up in the garden and mummy cows constantly calving are certainly a stark contrast to the citified symbols of Spring that I used to indentify with…..and frankly, could even say I adored. For it’s at precisely this time of year that my heart longs for convertible cars (well, specifically mine I suppose) buzzing about with their tops surreptiously peeled down, busy city sidewalks aflurry with freshly pedicured feet nestled into open-toed shoes and the absolute best bit of all: dining al fresco after work with girlfriends, sipping cocktails, noshing on salads and sushi all whilst in true Bill Cunningham style–watching all the fashionable women and men trotting down the street in their best Spring hues. An invite to do this on any given night = simply irresistable.

So terrrrribly irresistible that I am constantly trying my best to emulate that experience here by creating more of a relaxed and “countrified” version of my old ways. It goes a little like this:  after a long day of working on various projects, I will change into a powdery little tee, a pair of my favourite Gap white capris and flip-flops and put on my new Cath Kidston apron. I will then proceed to make a huge Summery salad to start out our dinner. This salad will inevitable include the following (mostly locally) grown ingredients: mixed greens with plenty of rocket and watercress, red onion, vine ripened tomatoes, cucumber, steamed asparagus, grated carrot, goat’s cheese, roasted walnuts and poppyseed sprinkles tossed with one of my secret-agent vinagrettes*.  Then, I will take out anything from (again mostly locally sourced) prawns to fish, chicken or steak which has been marinating in another one of my secret-agent concoctions* all day and throw them on the BBQ.  As this protein is sizzling away on the grill, I will then make a pitcher of citrusy margaritas, Bootlegs, or G&T’s for R and I (and any visitors we are lucky enough to have) to sip on after our little boy is in bed. On dry and warm evenings we sit on our terrace taking in the absolutely stunning sunset behind the Shanid castle ruin on the hill, watching as the light changes and our trees slowly morph into those gorgeous die-cut images that seem to be everywhere these days. I call it “Farm Fresco” and though it’s not the same as those bold and bustling city evenings, it can nearly be just as satisfying…..

This Spring we welcomed a sweet preemie calf. His mum was not well so R had to induce her 4 weeks early and she produced a little boy whom we have named “Bogo”. Normally calves are up and walking in an hour, but Bogo struggled for a couple weeks before he would finally stand and now he’s up and walking, stronger than ever. Perhaps I too am like Bogo….when I came here I was nearly paralyzed by the change. Now…a few years later I am slowly, but surely, adapting to this new life and each day Ireland and the countryside are becoming more and more like home to me.

Slan Abhaile,

Imen

*olive oil and a form of vinegar, crushed garlic and lemon juice or other fruit juice then close my eyes, choose some spices and hit pulse on the food processor.

photo courtesy of The Daily Telegraph

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