

Irish Bacon, Fried Cabbage with Bacon and Mashed Potatoes
Hearty Irish bacon with tender cabbage and creamy potatoes – a true comfort food, energy-giving meal!
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Fiber-rich veggie soup with homestyle soda bread – a gut-friendly meal, perfect for a cozy evening.

A comforting and hearty bowl of classic vegetable soup, packed with a colorful medley of fresh vegetables in a savory herb-infused broth. This simple, nourishing recipe is perfect for a chilly day, a light lunch, or a wholesome dinner. Ready in under an hour and easily customizable with your favorite veggies.
Serving size: 1.5 cups

A wonderfully dense yet tender quick bread that requires no yeast. This version, popular in the US, is slightly sweet, studded with raisins and caraway seeds, and comes together in under an hour. Perfect with a slather of butter.
Serving size: 1 slice


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Fiber-rich veggie soup with homestyle soda bread – a gut-friendly meal, perfect for a cozy evening.
This irish_american dish is perfect for lunch. With 705.03 calories and 17.18g of protein per serving, it's a nutritious choice for your meal plan.
Sauté the Mirepoix
Bloom Aromatics
Build and Simmer the Soup Base
Add Remaining Vegetables
Final Touches and Serving
Prepare Oven and Pan (5 minutes): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Combine Dry Ingredients (2 minutes): In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until thoroughly combined.
Cut in the Butter (3 minutes): Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Mix Wet Ingredients (1 minute): In a separate medium bowl, whisk the chilled buttermilk and the lightly beaten egg together until smooth.
Form the Dough (2 minutes): Pour the buttermilk mixture into the dry ingredients. Stir with a fork or spatula just until a shaggy, sticky dough forms. Do not overmix. Gently fold in the raisins and caraway seeds.
Shape and Score the Loaf (2 minutes): Turn the dough out onto a lightly floured surface. Knead very gently 4-5 times, just enough to bring it together into a cohesive ball. Shape it into a round loaf, about 7 inches in diameter, and place it on the prepared baking sheet. Using a sharp, floured knife, score a deep 'X' (about 1/2-inch deep) across the top of the loaf.
Bake the Bread (45 minutes): Bake in the preheated oven for 40-50 minutes. The bread is done when it's deep golden brown and sounds hollow when you tap the bottom. A wooden skewer inserted into the center should come out clean.
Cool Before Serving: Transfer the hot bread to a wire rack to cool completely, or for at least 30-45 minutes. Slicing it while too hot can result in a gummy texture. Serve warm or at room temperature with butter.