Ireland (Europe) 20 December 2025

Ireland is located in the continent of Europe. It has Iceland to the far north, the United Kingdom to the northeast and east, the Netherlands to the southeast, Belgium, Germany and France to the southeast, Spain and Portugal to the far south, the Atlantic Ocean to the west and Iceland to the far northwest.

The capital is Dublin.

The official languages are Irish and English.

The climate is classified as western maritime. January and February are considered the coldest months, with July and August being the warmest months.

The staple foods are potatoes, dairy, oats, beef, lamb, seafood, soda bread, colcannon, bangers and mash and so much more (https://www.google.com/search?q=staple+foods+in+ireland&sca_esv=b8d16794a32ebd8e&ei=8ZY_acjKHsTt-LYPjqiDyAo&ved=0ahUKEwiIh9rn6L6RAxXENt4AHQ7UAKkQ4dUDCBE&uact=5&oq=staple+foods+in+ireland&gs_lp=Egxnd3Mtd2l6LXNlcnAiF3N0YXBsZSBmb29kcyBpbiBpcmVsYW5kMgsQABiABBiRAhiKBTILEAAYgAQYhgMYigUyCxAAGIAEGIYDGIoFMgsQABiABBiGAxiKBUjmP1DeBlihPnADeAGQAQCYAdoBoAG5GaoBBjAuMTIuNrgBA8gBAPgBAZgCD6ACmBHCAgoQABiwAxjWBBhHwgINEAAYgAQYsAMYQxiKBcICDRAuGIAEGLADGEMYigXCAg4QABiwAxjkAhjWBNgBAcICExAuGIAEGLADGEMYyAMYigXYAQHCAgYQABgHGB7CAgoQABiABBhDGIoFwgIIEAAYBRgHGB7CAggQABgHGAgYHsICCBAAGIAEGKIEmAMAiAYBkAYTugYGCAEQARgJkgcFMy45LjOgB8djsgcFMC45LjO4B_4QwgcHMC42LjguMcgHRIAIAA&sclient=gws-wiz-serp).

https://www.britannica.com/place/Ireland

AN IRISHMAN’S WIFE’S TRADITIONAL IRISH STEW (https://www.theirishmanswife.com/irish-stew/):

• 2 TBSP Olive oil (extra virgin)
• 2lbs (1.2kg) Lamb shoulder (cut into 4cm cubes)
• 1 leek, finely sliced
• 1 brown onion, finely sliced
• 3 cloves garlic, crushed
• 1 carrot, large
• 4 C (1 liter) beef stock
• 1 bay leaf
• 2 sprigs thyme
• 2 sprigs parsley (flat leaf)
• 1 bunch Dutch carrots, trimmed (thin carrots)
• 6 baby potatoes (or 3 larger potatoes cut in half)
• 1 TBSP Worcestershire Sauce
• Sea salt flakes
• Pepper, freshly ground

1. Preheat oven to 302F (150C).
2. Warm up a cast iron casserole with a little oil.
3. Once hot, add a few lamb pieces. Brown the lamb on all sides.
4. Cook the lamb in batches to avoid overcrowding in the pot and the meat stewing.
5. After each batch is cooked, remove the meat from the pan, place on a plate, and set aside. (See those little cooked browned bits stuck to the bottom of the pot? Those crispy bits add so much flavor to stews and sauces, so don’t worry if anything sticks or if there are any little burnt bits in the pan. It’s all flavor)!!
6. Add a little more olive oil (if needed) and the onions and leeks to the Dutch oven.
7. Saute on low to medium heat until they are softened translucent.
8. Add the browned lamb back into the pot along with the carrot, herbs, and beef stock.
9. Stir the beef broth to combine all the ingredients and bring to a simmer on top of the stove.
10. Pop in the oven (lid on) for 2-1/2 hours.
11. Remove from oven.
12. Add the baby potatoes and Dutch baby carts.
13. Pop back in the oven for a further 30 min.
14. Remove from the oven again.
15. Taste test and make sure that you have tender meat, cooked potatoes, and the lamb pieces are melting in your mouth.
16. Stir through the Worcestershire sauce and season with salt/pepper.

The only thing I could not find were the Dutch carrots, but this still turned out really good!!!

KETO IRISH SODA BREAD (https://sugarfreelondoner.com/keto-irish-soda-bread/):

• 2 C almond flour or ground almonds
• ¼ C ground flaxseed flax meal
•  2 TBSP psyllium husk powder or 4 TBSP whole psyllium husks
• ¾ C buttermilk, room temperature
• 1 egg, large, whisked, room temperature
• 1 tsp baking soda
• ¼ tsp sea salt, optional

1. In a large mixing bowl, stir together the dry ingredients.
2. Make a hollow in the centre and add the beaten egg and the buttermilk. Combine with a spatula, then knead the dough until smooth.
3. Form a dough ball, then let it rest for 10 minutes. During this time, the flax and psyllium absorb the moisture.
4. Preheat the oven to 180C/350F electric or 160C/320F convection.
5. Form a loaf and put it on a baking tray lined with parchment paper.
6. S ore the top with a knife.
7. Bake in the oven for 45-50 minutes or until golden brown and you can insert a toothpick without crumbs sticking.
8. Check the bead after 30 minutes in the oven.
9. Once the top is golden, cover it loosely with aluminum foil for the remainder of the baking time to avoid over-browning.
10. Let the bead cool fully on a wire rack before slicing. It firms up as it cools.

This turned out really good!! I added a few walnuts too.

KETO CHRISTMAS PUDDING  (https://sugarfreelondoner.com/low-carb-christmas-pudding/):

• 1 C (100g) almond flour
• 1 egg, room temperature
• ½ C (100g) shredded carrot
• ¼ C (50g) blueberries, frozen
• ¼ C (50g) cherries, frozen
• 1/8 C (10g) small handful crushed walnuts
• 2 TBSP butter, melted
• 1 TBSP heavy cream double cream
• 1 tsp baking powder
• 1 tsp cacao powder, unsweetened
• 2 TBSP powdered sweetener or more to taste
• 2 tsp mixed spice pumpkin spice ( or mix yourself with 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg and 1/8 tsp each allspice and cloves)
• 2 tsp cinnamon
• Orange zest from ½ orange grated
• Glug of brandy (optional)

1. Grate the carrots.
2. Add the chopped fruit (I used frozen blueberries and cherries), orange zest and brandy, if using. Your carrots and fruit combined should fill 1 US measuring cup.
3. In a second mixing bowl, whisk the eggs, then add the melted butter and cream.
4. Mix the dry ingredients in a bowl, then add to the egg mixture.
5. Last, stir in the carrot and fruit mix. Adjust sweetener, if needed.
6. Grease a pyrex glass bowl with butter and fill in the Christmas pudding batter.
7. Microwave at 700W for 6 minutes.
8. Let the pudding cool before turning out onto a plate.
9. You can then slice it and warm the individual slices for 10 seconds each just before serving.

This turned out really good as well. I just heated it up and put heavy cream on it. Yum!!

Here is the overall meal!!