Avoca are delighted to announce the release of their new, must-have cookbook, Avoca at Home. Over a decade after the release of their last cookbook, the newest in their acclaimed collection was published by Penguin Sandycove and offers over 100 delicious recipes across 11 chapters in a beautifully designed, hardback cookbook. A perfect gift for food-lovers and home cooks, Avoca at Home is sure to spread the love of home cooking and of sharing indulgent, comforting, delicious food. Readers can expect a mix of Avoca classics, exciting new dishes, and tips on how to recreate the Avoca experience at home with simple, accessible, and delicious recipes.
This new cookbook showcases the very best Avoca recipes, from classics such as their Famous Fern House Pancakes, featured on the cover, to new dishes with contemporary twists like Homemade Gnocchi with Crozier Blue Cheese, Spinach and Walnuts.
Throughout the book there are tips and guides from Avoca’s team of chefs, gardeners, and creative team. From growing your own, to store cupboard tips and how to lay a beautiful table, readers can enjoy recreating the Avoca experience at home, in their own way.
Available to purchase in Avoca stores or online for €27.95
Avoca’s Famous Brown Bread – recipe from the new 'Avoca at Home' cookbook
Makes 1 loaf
We simply couldn’t share our best soups without including a recipe for our famous brown bread. One of the very first Avoca recipes, it’s now over 30 years old and is still a firm favourite. For dipping, mopping and dunking, our brown bread is best sliced thick and slathered in Irish butter.
Ingredients:
- Oil, for greasing
- 300g coarse wholemeal flour
- 200g plain flour
- 3 tbsp bran
- 2 tbsp wheat germ
- 2 heaped tsp baking powder
- 1 tsp fine sea salt
- 1 dessertspoon treacle
- 600ml milk
Method:
- Preheat the oven to 200°C. Grease a 2lb loaf tin well with oil or use a paper liner or a sheet of non-stick baking paper.
- Mix all the dry ingredients together in a large bowl. Add the treacle and stir in most of the milk to create a moist mixture. You may not need to use all the milk.
- Scrape into the greased or lined loaf tin and bake in the preheated oven for 20 minutes, until risen. Reduce the heat to 170°C and bake for a further 40 minutes.
- Remove from the oven, run a knife around the tin and ease the bread out. If it sounds hollow when tapped on the bottom, it’s done. If not, return it to the oven for 5 to 10 minutes more.
- Allow to cool on a wire rack before cutting into slices to serve. This keeps well for a few days and makes the most delicious toast in the morning.
Variation:
Multiseed Bread - add a handful of seeds of your choosing to make a multiseed version. We like to use linseeds as well as pumpkin, sesame, sunflower and poppy seeds.
