Tried-Tested-Tasted by Caitriona

Caitriona Barron from Drinagh, Wexford, grew up on her dad’s farm with plentiful homegrown veg and their own meat so “we really knew the value of good food. My mother started a seafood business after meeting my stepfather fisherman, my brother now runs the seafood business so I’m well used to fresh food.”

“I worked with the family business before leaving to be a stay-at-home mother but soon got bored (lol!) and started taking pics of my food, sharing my recipes on social media. When people started showing interest, I realised this could be a job so I bought myself a camera and threw myself in the deep of it. I love it and I get to work with amazing companies. Seeing my pictures in magazines, in shops, and occasionally on TV is pretty amazing.

“I’m a mother of two boys and, yes, juggling it all can be very tough. But I keep it going as it’s my passion now and it’s very rewarding.” https://www.facebook.com/triedtestedtasted and Caitriona_barron on insta n

Mini Dutch Baby Pancakes With Lemon Curd

Lemon Sugar:

¼ cup white sugar

1 ½ tsp lemon zest

Filling:

Blueberries and 1 jar of lemon curd

Dutch Baby Pancake Batter:

2 tbsp butter, melted and slightly cooled

4 large eggs

¾ cup milk

¾ cup all-purpose flour

1 tbsp sugar

1 tsp vanilla

⅛ tsp fine salt

2 tbsp melted butter, for pan

Icing/confectioner's sugar, for garnish

Instructions:

Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 220c (with muffin tins in oven).

Mix up the lemon sugar by stirring together the white sugar and lemon zest in a small bowl. Set aside.

Make the Dutch baby batter by combining all the pancake ingredients in a blender and mixing well, until frothy. Leave in blender.

When oven is preheated, melt additional 2 tbsp butter. Remove hot muffin tins from oven and quickly brush bottoms and sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about ½ full.

Place in oven and bake for 15-18 minutes, or until puffy and deep golden colour.

Let cool for 10 mins add lemon curd to centres with blueberries and sifted icing sugar. n

Pic: Caitriona Barron. https://www.facebook.com/triedtestedtasted