The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.

Ireland Soup and Starters food and Drink Ideas
Traditional Irish Potatoe Soup Recipe

This is a recipe for a traditional Irish potato soup. It uses two ingredients which would have been readily available in the Irish Farmhouse, namely potatoes and bacon.

Irish Potato Soup

Ingredients:
1&1/2 lbs peeled potatoes (chopped according to taste)
1oz butter
2 rashers streaky bacon
2 onions (peeled and diced)
1&1/2 pints chicken stock
1/2 pint milk
6 sprigs parsley
1/4 pint single cream
additional 2 rashers streaky bacon, fried until crisp for seasoning, along with chopped parsley.
seasoning (salt & pepper)

Method:
Fry the (unfried) bacon in a saucepan until the juice starts to run then add the butter, potatoes and onions. Cook this for approx. 10 minutes, stirring regularly.

Add the stock, milk, parsley and season to taste. Bring to the boil and simmer for 30 to 40 minutes (until vegetables are tender). Allow to cool slightly and remove the parsley sprigs.

Most people will puree the soup, but depending on personal taste this can be left in its “chunky” state. Stir in the cream and heat thoroughly (do NOT boil). Serve in soup bowls garnished with the chopped bacon, parsley or both. Serve accompanied by oatcakes or Irish Soda bread.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.