Kilmaneen Farmhouse Accommodation - Kilmaneen Farmhouse blog

Kilmaneen Farmhouse Accommodation

It's a Suir Thing

10/6/2013

Last Saturday 20 of us took full advantage of the beautiful sunny weather and went on a canoe trip on the river Suir from Cahir to here, Kilmaneen Farmhouse. It is a wonderful way to view the countryside with it's variety of landscapes, nature and wildlife. The trip took about 2.5 hours.
We can organise a similar trip for groups of 6, 12 or 18 so contact us at here to book a trip of a lifetime.

Crafty people in Tipperary.

3/6/2013

I love to spend time with craft workers and to enjoy their creativity. Recently I met a few great crafty people in Co. Tipperary and I though some of them had to be shared.

Johnny McCarthy Woodturning
Working in the craft of Woodturning gives me great joy. To be the first to see the grain pattern emerge from beneath the gouge, to experience the unique colour, smell and feel of each different species of wood, from the sweetness of the Ash to the mystique of the Yew.
See more of Johnny work at http://johnnymccarthywoodturning.com

Claire Molloy Ceramics.
Claire uses hair from her own horses to create her horse hair pottery. She
places this hair on a hot pot where it dances on the surface and eventually the
carbon burns into the surface leaving beautiful black lines. Due to this process
all her pieces are completely unique as the same pattern can never be repeated
twice.
See Claire's great website at
http://www.clairemolloyceramics.com/

May 20th, 2013

20/5/2013

Butterfly Buns

Many people know how to make Butterfly Buns but this is for those who don't. They are really worth it.

I made these with the 'all-in-one' method using my favourite new product - liquid margarine - which I already told you about in an earlier Blog. So simple. No beating, just stir or use a hand whisk.

Ingredients.
4oz self raising flour
4oz castor sugar
4oz liquid margarine (Stork or Flora)
2 eggs

Put all ingredients in a bowl & stir for a minute or two until smooth.
Divide mixture between 12 bun cases.
Bake @ 160 C for about 15 minutes or until risen & light golden.
Remove from oven & allow to cool.
Using a sharp knife slice the top or cap off the buns as shown.
Cut the caps in two.
Spread raspberry jam on the bun.
Add a teaspoon of whipped cream on top.
Place the two pieces of the cap on top of the cream with the tops facing, as shown
Enjoy. They are delicious.

Spring has finally arrived

1/5/2013

The sights and sound of spring (even though it was the end of April and almost summer). While walking in the garden yesterday evening, a lovely sunny evening, the baby calves and the birds could be heard in the background.

Ryan's Farmhouse Bar near Graigue, Clogheen, Co. Tipperary

26/3/2013

We had a great evening here with guests last Saturday. We are so lucky to have this truly traditional Irish country pub so near us. At the foothills of the Knockmealdown mountains it is a unique, authentic place to call to when out on a drive to Clogheen, the Vee, Mount Melleray Abbey, Lismore or Cappoquin. We were just finished a walk in the mountains and enjoyed a refreshing drink, a warm fire and a friendly chat before heading home.

Ryan's Farmhouse Bar, Graigue, Clogheen, Co. Tipperary where we spent a great evening with our guests from Kilmaneen Farmhouse

The unique and authentic interior of the bar which is a genuine Irish country pub near Clogheen, Co. Tipperary

Many people stop for a refreshing drink and a friendly chat particularly on a Sunday afternoon when out for a drive around the Vee in Sth Tipperary.

Knockmealdown Crossing - 20 April 2013

11/3/2013

The Knockmealdown Crossing - 20 April 2013

Organised by Peaks MC Clonmel, Co. Tipperary
This is a great event for all hill-walking enthusiasts.

-Walk A is a challenge walk which is self navigating
- Walk B & C will be accompanied by leaders
- Fun Family walk

View details about this walk.

Click here to book your accommodation for this event at Kilmaneen Farmhouse

Went to see an expert at work.

1/3/2013

Last night in the library in Clonmel GIY invited Patsy Cahill to demonstrate his expertise at basket making except he didn't make a basket but a structure for training peas, runner beans etc for the new vegetable growing season. Very appropriate for this time of year. It was all done in 30 minutes or so.
Facinating watching an expert at work.

Baking liquid - had to try it out.

1/3/2013

I saw this product in the supermarket everytime I bought butter or margarine and wondered how it would work. Thought it was a bit expensive though but recently it has been on special offer @ 1.49 euro so decided to give it a go.

It says in the 'Usage guidance' to just wiegh it like butter or marg eg replace 100g butter with 100g of this. The real beauty of this product is that you only need to stir the mixture with a spoon or baloon whisk (if you have one, not essential) so it's really handy for anyone who doesn't have lots of kitchen equipment or who likes quick results.

I used the recipe on the bottle which is 'Lemon Cupcakes' which says to just put all the ingredients into a bowl and stir. I put my bowl on the scales while adding the ingredients, then stirred until smooth. Simple as that.

Pour the mixture into the paper cases, put in the oven for 15 minutes or so and .....
Da da.....

For the icing just replace the butter/marg with this liquid aslo. Very easy

Conclusions on this product are:
· Really good results. The cakes were delicious with a light texture.
· Very easy to use.
· A bit expensive at full price (so watch out for special offers)
· Quite a few additives in it but those are in all margarines compared to butter which only has salt added sometimes.
· Handy to have in the fridge for making a quick treat.

Yes, give it a go. Definitely.

There are lots of recipes for baking with Stork Baking Liquid on their website at

http://www.bakewithstork.com/Baking-With-Stork/Best-for-Easy-Baking

It's a Suir thing. Coming in to land in Ardfinnan for our hot soup supplied by Kevin & Ruth.

26/2/2013

It's a Suir Thing. We took a trip on the river yesterday. What a day. A great way to see the Suir valley

26/2/2013