The Brehon Hotel

I was lucky enough to be treated to a 2 night stay in The Brehon Hotel, Killarney this week. It was my first time staying here and was an amazing experience overall.

Firstly, the interior of the hotel is spectacular and really warm.You are welcomed by high ceilings,an open fire and there are gorgeous light features throughout.

The rooms are really spacious with a lovely partition detail between the bed and dressing area.We had a nice view along with really tasteful Paul Costello toiletries.

The spa was over 18s, which for me (as I’ve no kids) was a big bonus.You could really relax and it was quite serene.My favourite area was the little nook with heated ceramic seats and footspas.

Last but not least-the food!We ate in the restaurant on our first night and had bar food on our second.Though there was a significant price difference the food was amazing quality & i fell In love with the coconut & lime parfait.Breakfast was equally as nice with a full hot buffet,a selection of plates you could order from the kitchen, fresh fruit, pastries and best of all a pancake machine!

I’m already counting down the days to my next trip.

French Toast

I don’t usually write food posts but as the days grow shorter and the mornings colder I find myself needing some comfort food.
I love a good breakfast, be it a Full Irish, some American pancakes or my new favourite, French Toast.
Having a slight intolerance to dairy and a worryingly strong sweet tooth, I am always on the lookout for alternative recipes. This recipe takes only 5 minutes to make and only clocks in at 250/300 calories depending on what bread you use.

Ingredients
1/4 Cup of Koko Coconut Milk
1 egg
2 tsp Natural Xylitol
Agave Nectar
2 Slices of bread.If I have access to a Bakery I buy Honey&Spelt or a nice Sourdough.Alternatively Vogel’s Soya&Linseed is also really nice and not too heavy.
Optional:Cinnamon/Almond Flakes/Lemon Zest

Method
1. Beat egg, in shallow dish. Stir in milk and Natural Xylitol. (Can add almond flakes here or grate in some Lemon Zest)
2. Dip bread in egg mixture, turning to coat both sides evenly.
3.Cook bread slices on lightly greased nonstick pan on medium heat until browned on both sides.
4. Plate up and drizzle with Agave Nectar and some cinnamon if you wish.