10 Oct

Sweet And Savoury French Toast Recipe

Have you ever found a local shop that you hesitate in telling other people about because you’re worried it won’t be so special anymore?

That’s how I feel about The Lime Kiln in Julianstown. Now I know that the gastro-pub is fantastic, in fact if you’re interested to hear what I think you can read my review over on Flogastronomy. It’s one of our family’s favourite spots for a bite to eat.

Recently they’ve opened a local village store just beside the pub. It’s there that I could be lost for quite some time. Chatting to the staff (waves at Georgina) about local producers and great Irish food. It’s a haven for finding local food, particularly artisan local food (and drink). It’s there I pick up my cider vinegar from Stameen Farm, Dan Kelly’s cider (also from the same farm), MonĂ©ir Wine made from berries picked in Clarkes up the road in Stamullen, beautiful pillowy bread freshly baked, local fresh produce, and a brilliant selection of Irish spirits.

It’s hard to drive past without nipping in to pick up a few bits, and leave with our wallets decidedly lighter.

The best French toast is made with a stale decent crusty loaf, cut into decent hunks and soaked in local free range eggs blended with some salt and pepper. Read More

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