Killybegs & Slivovice Cliffs

Just don't have the right lens for this
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After an Ireland simply breakfast toasts we left the Killybegs on the way to Donegal to meet Friends of ours, and figure out which way to aim for today. Instead of our Friends we picked up a friendly message from them, that we should meet tonight.

In north Ireland are many places to go. We decided for Slieve League to go hiking near Europe’s Biggest Cliffs for a bit and then back to Killybegs, the harbor town where are we staying, to find some fresh after X-mas Fish and Chips. We need a base so that we can compare Ireland’s Fish and Chips on this side of the Island and the other side, near the Celtic Sea. The road was long of switch backs, not more wide that a tiny lane. Cliffs all rocky and pretty tall, rocks all mossy… Such gusty winds up there! Flocks of sheep everywhere…

In north Ireland are many places to go. We decided for Slieve League to go hiking near Europe’s Biggest Cliffs

Christmas in Donegal County - Closed!
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Recipe of the Day

A seaweed found around the coast of Ireland, also known as Sea Moss or Irish Moss, is full of mimerals and has considerable gelatinous properties.

Carageen Pudding

1,5 oz dried carageen

Finally some Food - Fish and Peas
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Juice and grated rind of a lemon

1 dessertspoon thick honey

1 pint cold water

1/4 pint double cream

Slow day at the Harbour
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Whipped cream and lemon slices to decorate

Place the carageen in a basin and cover with hot water. Leave to soak for 20 minutes, discard the water and drain the carageen well. Place in a saucepan with the lemon juice and rind and honey completely, then simmer for 30 minutes. Strain the liquid into a basin and allow to cool completely when it should have the consistency of beaten egg. Whisk the cream until it is thick and fold in. Whisk the egg white until it stands up in soft peaks and fold into the carageen mixture. Rinse a 1,5 to 2 pint mould with cold water, pour in the carageen mixture and chill until set. Turn out on to a serving dish and serve decorated with whipped cream and lemon slices. Serves 4 to 6.