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Lir Brasserie at the Loughrea Hotel and Spa
Lir Bar at the Loughrea Hotel and Spa
Lir Brasserie at the Loughrea Hotel and Spa
Lir Bar at the Loughrea Hotel and Spa
Lir Brasserie at the Loughrea Hotel and Spa
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Our Recipes

Chef Laura's & The Loughrea Hotel and Spa 

Irish Brown Bread Recipe

 

This brown bread is served with our homemade Soup

 

Ingredients

70 g Self Raising Flour

110 g  Plain Flour

180 g  Whole meal Flour

55 g Oats

45 g Brown Sugar

1 level teaspoon of Salt

2 level teaspoons of  Baking Soda

410 ml Buttermilk

18 ml Vegetable Oil

Method

Pre Heat Oven

Prepare baking tin and ensure greased well

Place all ingredients in mixing bowl (other than milk) and mix well with a mixer

When all ingredients are mixed well, slowly add the butter milk and keep mixing until mix is nice and compact

Fill prepared baking tin

Bake in the oven for 50 minutes at 160 degrees, take out of the baking tin and bake for another 15 minutes.



Colette Coyne's Entries to our Recipe Competition

#EatIrish Competition 😍

Gluten Free Broccoli, Leek & Cauliflower Soup 

1 tsp of olive oil or coconut oil

3 cloves of garlic

1 head of broccoli chopped

Half head of cauliflower chopped

1 Leek

Pinch of cayenne pepper

1 litre gluten free veg bouillon

Sea salt & pepper to taste

Parsley to garnish!

(Cream & cheese can also be added for extra flavour!)

 

 

Afternoon Tea Scones 

(Gluten free & option of refined sugar free also)

250g Doves Farm GF Flour

1 tsp GF Baking Powder

50g Dairygold Baking Butter

50g Xylitol or other sweetener of choice

1 Egg

150ml Milk

Extra egg to glaze

(This makes 6-7 scones).

 

CHEF AYMON'S COLCANNON SOUP

YUM!!

Ingredients

 2 Spring Onions

100g Cabbage Leaves

2 Medium Leeks

100g Potatoes

200ml Fresh Cream

500ml Vegetable Stock

**Season to taste**

Method

Finely chop and sauté The leeks, spring onions, cabbage & potatoes

Add the vegetable stock gradually and bring to the boil

Simmer for 45 mins 

Blend and add the cream before service.

 

CHEF AYMON'S BACON & CABBAGE 

Braised cabbage stack with creamy mash potato

Baked honey & mustard glazed Irish bacon

Served with a white wine & parsley sauce!

 

MARTHA O'NEILL'S ENTRY INTO OUR RECIPE COMPETITION

Porridge Brown Bread

With porridge, mixed seeds, breadsoda, egg & yogurt (Treacle optional)



FIONA TREACY'S ENTRY TO OUR RECIPE COMPETITION 

Potato Bread

150g plaintiff to flour

75g boiled and mashed potatoes

50 g Marg

little salt & little pepper(white of course)

mix together then shallow fry in yum yum

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