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A lucky shamrock scarf for your bread, to keep your hands flour-free. It’s been years since I crocheted!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

I was asked by Honest Cooking<\/b><\/a> online food magazine to share a St-Patrick’s day recipe with them. I’ve never been in Ireland so therefore St-Patrick’s day is something I only know from visiting the Irish pubs that used to be plenty in Antwerp. The day would be advertised on the pubs blackboards weeks in advance offering live music and a Paddy’s special menu. When the day finally came, the Irish folk living in Antwerp and the Irish sailors who were docked at Antwerp port with their ships would gather at the pubs to enjoy a pint and a meal, you would hear the traditional Irish folk music from behind the corner along with loud and often drunken sing-alongs. In Antwerp you most certainly knew when it was St-Patrick’s day \u2026 But as the Irish pubs started to disappear, the St-Patrick’s day celebrations and the taste of Irish food went with them.<\/p>\n

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Wheaten Stout Beer, Oats and Molasses<\/b>
\n<\/b>
\n<\/a>\u00a0<\/b>What do you need<\/b>
\n\u2022\u00a0\u00a0 \u00a0500g\/17oz. good quality – organic wholemeal wheat or spelt flour
\n\u2022\u00a0\u00a0 \u00a01\/2 cup \/\u00a04oz.rolled oats
\n\u2022\u00a0\u00a0 \u00a02 teaspoons of baking soda
\n\u2022\u00a0\u00a0 \u00a01 teaspoon of sea salt
\n\u2022\u00a0\u00a0 \u00a03 teaspoons of molasses
\n\u2022\u00a0\u00a0 \u00a0200ml\/6.7 oz\u00a0 stout beer and 200 ml\/6.7 oz live yoghurt
\n\u2022\u00a0\u00a0 \u00a0some extra flour to dust<\/p>\n

Method<\/b><\/p>\n