What you need:

  • 150g Flour
  • 25g Icing sugar
  • 100g Butter
  • 1 egg - beaten 
  • 4 egg yolks 
  • 4 tbsp honey
  • 300 ml cream ( i use regular cream but you can use double cream for a richer custard) 
  • 3 really soft, ripe pears (or you could use apples or tinned peaches, even berries would work well) 
  • ground nutmeg (optional)
What else you need:
  • Mixing bowl
  • Pie mold or cake pan with removable bottom

What you do:

Mix the flour and icing sugar in a bowl. Add the butter and rub it in. Once mixed in add about half of the beaten egg and mix until thoroughly combined. 

Preheat your oven to 180 degrees and lightly butter a round pie tin with a removable bottom so the pastry wont stick. 

Flatten slightly and wrap in cling-film and place in the fridge for 30 minutes to chill. When ready to use roll it out between 2 sheets of lightly floured baking parchment until its big enough to comfortably fill your tin up the sides. 

Carefully remove the top sheet of parchment and place the pastry into your tin, parchment side up and gently press into the sides. Clean up the edges and make sure they're not too high. Poke the bottom with a fork and then blind bake the pastry in the oven for 10 minutes until the pastry feels dry.

Mix the leftover egg from earlier with a tablespoon of water and glaze the pastry with it before putting it back inside the oven for another 5 minutes. 

For the custard, whisk the egg yolks with the honey and then add the cream and whisk until completely mixed in. It should be runny since it will set in the oven. 

Gently pour the custard into the pastry and then place the pears on top . I like to place the tin on a tray in case the custard spills out. 

Use any leftover egg glaze from before on the pears as they tend to dry out  and bake in the oven for 30 minutes or until it has a light golden brown color and the custard is set (it'll still be a tiny bit wobbly but it won't be liquid) 

Once out of the oven sprinkle some nutmeg over the top if you are using. this is completely optional but it compliments the flavor of the pears well. 

Cut it up and eat it once it has cooled down.




What you need:
  • 20 heads of Elderflowers ( approx)
  • 2 Lemons - Zest & Sliced
  • 85g Citric Acid
  • 1.5kg Sugar
  • 1.5l Water

What else you need:
  • Pruning Sheers & basket/bowl
  • Large Stock Pot
  • Wooden Spoon
  • Glass Bottles with lids - sterilized
  • Jug with pouring nozzle
  • Sift
  • Funnel
  • Prongs

What you do:
Pick about 20 heads of Elderflower & rinse them in water. Put into colander to dry while you measure out your other ingredient. 
Zest & slice your lemons

Boil the Sugar Syrup by adding the sugar and water to the large stock pot. Bring to the boil and let it simmer until all the sugar crystals have dissolved and the mixture becomes bright and translucent.
Now add the Elderflowers and next the lemon wedges and zest. And lastly add the Cirtic Acid. Give it all a quick stir to incorporate everything. 

Set the pot in a cool safe place to cool down and rest for at least 24 hours. 

making sure all your equipment is clean and sterilized for bottling. 
Bring the Elderflower Cordial Mixture back to a boil for a few minutes. then strain the mixture into a sift over a jug for easy pouring. Place the funnel in your sterilized bottles. Then pour your Elderflower Cordial into the bottles. Closing the bottles tightly with sterilized lids. 

You can enjoy Elderflower Cordial in many ways. One of our favorite summer refreshing drinks is Elderflower Iced Tea.

Add to a large jug:
  • Elderflower Cordial
  • Red Bush Tea cooled down
  • Mint
  • Lemons - sliced
  • Ice
  • Sparkling Water

Mix it all together & Enjoy!



  • 1 Cup Double Cream
  • 1 Cup Sugar 
  • 2 Cups Plain Yogurt
  • 1 Tbs Vanilla Extract
  • Beetroot

What else you need:
  • Ice cream machine - optional but it does make a difference to final texture of the ice cream.
  • Steamer - you can also use colander placed over a pot with lid.
  • Large bowl
  • Blender
  • Ice - for ice bath
  • Chopping board & knife
  • Whisk
  • Bowl with lid

What you do:

Clean your beetroot and halve or quarter them.
Place them in a steamer, and steam until soft.
Place them into an ice bath for a few minutes. The helps with removing the peels.
Blend them to a smooth pulp.

Pour cream into mixing bowl and whisk until it thickens. Add the sugar and fold it in. Next add the yogurt and fold that in too. Now add a few tablespoons of beetroot pulp and mix it in. Lastly add the vanilla extract and mix until everything is incorporated. 
Pour the mixture into your ice cream maker and mix until it starts to thicken. 

Then scoop it into a seal able container and place in the freezer overnight.

This is a summer staple in our HomeGrownHOME. Even if you are not fond of beetroot, this treat might change your mind. We hope you enjoy it as much as we do!



What you need:
  • Raw Milk
  • Organic Live Yogurt
  • Sterilized Jars with lids
  • Pot - big enough for approximately 2 liters of milk.
  • Large Stock Pot 

Pour milk into large pot and continue to stir the milk until it makes a frothy foamy top. carefully pour the warm milk into the sterilized jars. And let it cool down a little bit. 
When it is tepid - that is when it's still warm but not hot. Scoop 2/3 tablespoons of yogurt into each jar. Giving it a quick stir. But be careful not to over mix. 
Close the jars with the lids and place into the large stock pot. 
Fill the stock pot up with the hottest water from your tap. Up unto the level of the yogurt in your jars.
Cover pot with lid and place in a safe place to cool down overnight. 
In the morning you can remove the jars from the pot. Dry them and put them straight into the fridge. The yogurt will thicken as it cools down. 



What you need:
  • Olive oil
  • Butter
  • Spring onions
  • 8 Eggs
  • Asparagus
  • Chives
  • Cheddar cheese
  • Cream

What you also need:
  • Large ovenproof pot/pan

What you do:
Break eggs into a jug and beat, add tablespoon of cream. Season well with salt & black pepper. 
Pour oil into pan, add butter and melt on medium heat. Once melted, add spring onions and give it a quick stir to warm up. Add egg mixture to pan.
Place the asparagus on top of the egg mixture and sprinkle chives all over.
Pop into the oven for 20-25 min 200'C



This brown liquid might not look like much. But looks can be deceiving..

This bone broth is a power punch of wholesome goodness for your health & boost for your immune system.
You can drink it on it own, or add it to your food like stock.

And it's so simple to make.
For this batch I deboned an organic chicken after dinner and put the bones, skin and leftover meat into the slow cooker.
Covered it with filtered water. Added onions, carrots, garlic, peppers.
Left it to bubble on low heat for 48 hours. Adding more water as needed.
I then strained it, let the broth cool down & poured it into jars.
These then go into the fridge.
You can also pour it into freezer bags & freeze. it for later use.

A good pre-defence to help stay as healthy as possible. Which is exactly what we all need right now.

Plus I love the extra depth of delicious flavour it adds to food.



It is great to grow your own. Though not all of us have a pear tree in the back garden. But this doesn’t mean we don’t also get to share in the bounty of this season. You can get pears for nearly nothing in shops this time of year. I grabbed a few bags from Tesco & made something which paired with custard that has my family drooling on a Sunday afternoon.
Steamed pears! And these are ever so gently spiced to make them extra special.
This batch will most likely not even make it onto my pantry shelves. My family gobble these up in no time at all. So, I recommend you make extra and hide it to surprise your family with later. Eat them straight, on porridge, bake them in pies instead of apples. These are gooood!


  • 2 cups of granulated sugar
  • 2.5kg pears – any variety
  • 1.5 litre water
  • 2 star anise
  • 4 cardamom pods
  • 1 cinnamon stick

 What else you need:

  • Sterilized jars with lids
  • Large bowl filled with water and a few tablespoons of lemon juice. This will prevent pears from browning while you work.
  • If you plan on storing these on your pantry shelves longer term, you will need to boil them for an additional at least 10 minutes in a warm water bath.
What you do:
  • Quarter, peel and core pears and place in bowl with lemon water.
  • Pour water, sugar and spices into a large pot and bring to the boil. Stir occasionally until the sugar has dissolved.
  • Carefully place pears in this hot sugar water. Bring to the boil again for 5 minutes.
  • Place pear pieces into prepared jars.
  • Pour excess liquid into jars. Leave an inch to the top of the rim.
  • Wipe rim clean and place lid tightly.

These are now ready to eat, and you can store them in the fridge. If you want to store them in your pantry, now is the time to prepare your hot water bath.
How to do a Hot Water Bath:
You can get specialized pots for doing a hot water bath. But I found that my method though not as pretty, is just as effective. Without having to spend extra money on extra fancy pots.

  • Place two tea towels in the bottom of a large stock pot with a deep base.
  • Place your jars tightly into the pot on top of the tea towels and fill the pot with hot water until it covers the lids of the jars.
  • Place pot on stove and bring to the boil.
  • Once it starts boiling, set a timer for 10 minutes. When bell rings, remove the pot from the heat and allow to cool down in a safe out of reach spot.
  • Remove jars from water, dry and label.

Remember to add the date. It’s good to keep track of when things were added into your pantry. If the lid blows up or dents after storage, this is a sign that it’s not safe to eat anymore.



This pancake recipe makes a large batch. They are sturdy and delicious. And practically foolproof. Which is why it has been a staple and quick go to recipe for us for decades of family life. The perfect thing to whip up on a rainy afternoon. 


  • 4 cups water
  • 4 eggs
  • 1/2 cup Sunflower oil
  • 1/4 cup vinegar - we usually use white/red wine vinegar

-Beat these ingredients together in a mixer

Then add:

  • 4 cups of Plain Flour
  • 4 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 tablespoon Sugar

- Mix everything together until it forms a smooth batter.

We always start up our baking with just a tablespoon of oil in the pan to smooth things over. Then pour a ladleful into the pan. Turning it around to cover the pan. Wait until the bubbles come through and the top of the pancake is dry. Then turn over. Do this another couple of dozen times. Enjoy!

Favorite toppings:
-Maple Syrup and Mature Cheddar Cheese
-Cinnamon Sugar
-Castor Sugar and Lemon
-Blueberries and Cream
-Chantilly Cream topped with Raspberry Jam



I’m a busy mother with days too short and too much to do. So, I don’t mess around with the word “Easy”, and if you like carrot cake, you will enjoy these.
As it is growing and sowing season in Our HomeGrown Home, when I found these cute little sugar carrots in town it just had to be carrot cupcakes.



  1. Preheat the oven for 200%C
  2. Cream the eggs.
  3. Add the grated carrots.
  4. Add the oil and mix well.
  5. Add the flour, sugar, cinnamon and baking powder & pinch of salt.
  6. Don’t overmix, just until all ingredients are combined.
  7. Spoon into lined cupcake tins and place into the oven.
  8. Bake for 18-20 minutes.
Ingredients for Cream Cheese Frosting:
  • ½ cup of Cream Cheese.
  • ¼ cup of butter
  • 1 ½ cups of Icing Sugar
  • 1tsp Vanilla extract
Mix all the ingredients together.
Spread frosting lavishly onto the cooled carrot cupcakes and enjoy!



This time of the year the hedges and pathways in Ireland are literally brimming with the abundance of wild blackberries. It’s the one time during the year when those pesky brambles feel like they are of some good use. And these plump juicy fruits are just perfect for jam making.
We usually set out for picking wild blackberries on lazy Sunday afternoons. And all it takes is a short walk in a quiet country boreen, park or walkway next to some hedges, a few helping hands and a basket. It’s always surprising when these picking quests add up to any leftover berries finding their way into the basket. As a vast majority of them find their way straight into bellies instead. It’s one of those lovely jobs with immediate gratifying perks. But somehow and always surprisingly, we do end up walking home with enough loot. Nature is made generous that way. There’s plenty of wild blackberries for everyone.


  • 1 kg Blackberries
  • 1kg Castor Sugar
  • Juice of 1 lemon

You also need:

  • A large stock pot
  • Sterilized jam jars with lids
  • Ladle
  • Small plate placed in freezer - a handy tip 

What you do:

Wash berries off under running water and get as much of the water off them as possible. You could leave them in the colander to dry off for a little while to make sure they are dry.

Place berries and sugar in the large stock pot and bring to the boil. Stir continuously until all the sugar has melt.
Lower the heat to a rolling boil. Meaning your berries and sugar will be a more liquid form bubbling away happily. Set your timer for 10 minutes and remember to stir every few minutes. 
After 10 minutes take your plate out of the freezer and pour a tiny amount of the berry jam onto it.
Wait for a few seconds and then push your finger through it. If it forms wrinkles you know your jam is ready and you can remove it off the heat and pour it in your jars.
If no wrinkles are forming yet, return the plate to the freezer and set your timer for another 10 minutes. 

Once your Blackberry Jam jars are filled you can store them in the fridge. If you want to keep them on your pantry shelves for longer, you need to do a Warm Water Bath. (Check Lightly Spiced Pears for instructions on how to do this)



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