The ICA share their favourite recipes for a perfect Irish Christmas

It’s almost that time of year, which is why Irish Country Living has teamed up with Gill & McMillan for a three-part series from one of their latest releases, The Irish Countrywomen’s Association Book of Christmas.

Described as the perfect Irish Christmas in a book, ICA members share their tried-and-tested recipes for festive feasts, secret shortcuts, homemade gift ideas and much more, while also celebrating the traditions, blessings and customs of Christmas past. This week, it’s all about recipes to help you to get a head start and fill that freezer.

Gluten-Free Christmas Cake

Recipe by Mary McCarthy,

Rathkeevan Guild, Tipperary

Makes a 20cm (8in) cake

This recipe contains no sugar, dairy or wheat, so it makes for a good alternative if feeding family or friends with certain dietary requirements. I picked up the recipe from my daughter, who makes it regularly and has frozen it successfully (given that it doesn’t have any alcohol to preserve it).

600g (1lb 5oz) mixed dried fruit (raisins, sultanas, currants, prunes, figs, dates)

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

I large orange, zest and juice

3 tablespoons olive oil

3 eggs

200g (7oz) ground almonds

50g (2oz) chopped nuts (you could use walnuts, hazelnuts, Brazil nuts, almonds, or a mixture)

You’ll also need

20cm (8in) round tin

Greaseproof paper

1 Preheat oven to 150°C (300°F/gas mark two). Line a 20cm (8in) round tin with greaseproof paper.

2 Combine all the ingredients except the ground and chopped nuts, and stir well. Then stir in the ground and chopped nuts. Spoon evenly into the lined tin.

3 Bake in the preheated oven for 90 minutes. Check to see whether the cake is done by inserting a skewer into the centre: the cake is done if the skewer comes out clean. If the cake is still wet, bake for up to a further 30 minutes.

4 Remove from the oven and allow to cool before removing from the tin.

ICA tip: You could make the cake in advance and cut it into quarters before freezing. That way you have handy portions to defrost as needed.

Spelt Bread

Recipe by Anne Maria Dennison, Mainistir Na Féile Guild, Limerick

Makes one 900g (2lb) loaf

As well as being a healthy alternative to wheat-based bread, spelt bread has great texture and is very filling. It freezes well and can be made in advance, sliced before freezing and then defrosted as required. It’s the perfect foil for smoked salmon or a good hearty soup.

250g (9oz) wholegrain spelt flour

1 teaspoon bicarbonate of soda

1 teaspoon cream of tartar, e.g. Bextartar

½ teaspoon baking powder

285ml (½ pint) milk (soya milk can be used; it makes no difference to the taste)

200g (7oz) pinhead oatmeal

30ml (2 tablespoons) honey

30ml (2 tablespoons) sunflower or rapeseed oil

2 eggs, beaten

100g (3½oz) chopped walnuts or sesame seeds

You’ll also need

900g (2lb) loaf tin

Baking parchment

1 Preheat oven to 180°C (350°F/gas mark four). Line a loaf tin with baking parchment.

2 Sieve the flour, bread soda, cream of tartar and baking powder into a large mixing bowl. Add the pinhead oatmeal.

3 Add the wet ingredients, mix well and fold in the walnuts or sesame seeds.

4 Pour into the lined loaf tin and bake in the preheated oven for 45 to 50 minutes, checking after 40 minutes. If the loaf is browning too fast, cover with greaseproof paper for the last 10 minutes (ovens vary, so this will depend on your oven’s temperature).

5 Turn off the oven but leave the bread in the oven to cool slightly before removing it from the tin and wrapping in a tea towel.

6 Allow the bread to cool completely before freezing, either as a whole loaf or sliced.

ICA tip: Cream of tartar (Bextartar is one brand) is a raising agent that is generally used with bread soda; it’s combined with regular milk instead of buttermilk or sour milk.

Carrot and Lemon Soup

Recipe by Maura Riordan,

Dun Laoghaire Guild, Dublin

Serves eight

Orange vegetables such as carrots can be a great boost to the immune system during the winter months, so what better kind of soup to have in the freezer? A pretty garnish can transform it into a festive starter.

3 tablespoons rapeseed oil

900g (2lb) carrots, peeled and chopped

1 large onion, peeled and chopped

2 large potatoes, peeled and chopped

2 garlic cloves, crushed

1.75 litres (3 pints) vegetable stock

2 vegetable stock cubes

Salt and pepper

2 lemons, finely grated zest and juice

To garnish

Roughly chopped herbs (parsley, dill or coriander, or a mixture)

Fresh cream or yoghurt (optional)

1 Heat the oil in a large heavy-based saucepan and add the carrots, onion and potato. Cover the saucepan and gently sweat the vegetables for about five minutes, stirring occasionally.

2 Add the garlic, vegetable stock and stock cubes, and season with salt and pepper. Cover again and simmer gently until the vegetables are tender.

3 Allow to cool a little before blending thoroughly.

4 Before serving, stir in the grated lemon zest and then add the juice to taste. Gently reheat and serve sprinkled with a garnish of chopped herbs, and maybe a swirl of cream or yoghurt and a sprinkling of lemon zest for visual effect.

ICA tip: Freezing in small containers means that you can defrost one or two servings at a time, as needed – perfect for the days after Christmas when family can be coming and going.