Flour, Water & Salt…never ceases to amaze me 🙌 (added some toasted seeds too for good measure!)
..
..
#sourdough #seededsourdough #bakeathome #socialisolation #showusyoursafmakes
Flour, Water & Salt…never ceases to amaze me #sourdough
Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails
Neven Maguire’s mushroom & leek strudel with madeira wine sauce
Ingredients
Serves 4-6
For the strudel
- 2 tbsp olive oil, plus extra for oiling
- 1 small onion, peeled and finely diced
- 2 garlic cloves, peeled and crushed
- 225g mixed wild mushrooms roughly chopped
- 1 small leek, washed and finely sliced
- 2 tbsp double cream
- 2 tbsp Madeira Wine
- 2 tbsp chopped parsley
- 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
- 1 egg, beaten
- salt and freshly ground black pepper
- mixed salad leaves, to serve
For the madeira wine sauce
- 700ml beef stock
- 1 tbsp tomato purée
- 3 tbsp Madeira Wine
- 3 tbsp cream
Method
For the strudel
- Preheat the oven to 190°C/375°F/ gas mark 5.
- Line a baking tray with parchment paper.
- Heat the olive oil in a large frying pan.
- Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
- Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
- Add herbs and salt and pepper to taste.
- Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
- Allow to cool completely.
- Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
- Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
- Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
- Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
- Bake for 20-25 minutes until crisp and golden brown.
- Allow to cool for a few minutes before carefully placing on a chopping board.
- Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.
For the madeira wine sauce
- Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
- Gradually whisk in the beef stock until smooth, followed by the tomato purée.
- Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
- Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
- Set aside until required.
More stories on
Sweet And Moist Greek Honey Cake #HaughtonHoney
A sticky Greek cake that tastes a little like the much more complicated Greek dessert Baklava
Thanks to Angela for this simple cake recipe that kids just love.
Ingredients
- 1 cup of plain flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1 teaspoon of orange zest
- 3/4 cup of butter
- 3/4 cup of white sugar
- 3 eggs
- 3/4 cup of milk
- 1 cup of chopped walnuts
- 1 cup of Haughton Honey
- 1 cup of white sugar
- 3/4 cup of water
- 1 teaspoon of lemon juice
Instructions
- Preheat your oven to 175c/350F. Grease and lightly flour a 9″ square cake tin. Combine the flour, baking powder, salt, cinnamon and orange rind. Set this to one side.
- In a large bowl mix together the butter and the sugar with a whisk until light and fluffy. Then blend in the eggs one at a time. Gently blend in the flour mixture prepared earlier with the milk and stir in the walnuts.
- Pour the batter in to the prepared tin. Place in the preheated oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool for 15 minutes and then cut the cake into diamond shapes before pouring the honey syrup over. Decorate with lemon zest if you wish.
- To make the honey syrup combine the honey, 1 cup of white sugar and 3/4 cup of water. Bring slowly to a gentle simmer for 5 minutes. Stir in the lemon juice and continue cooking for a further 2 minutes. Keep warm before pouring on to the cake.
Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz
http://www.haughtonhoney.com/our-honey/recipes/sweet-and-moist-greek-honey-cake
Rachel’s Cookies and Cream Cheesecake #Ballymaloe
Ingredients
- For the double chocolate chip cookies
- makes 20 large cookies
- 225 g (8oz) butter, softened
- 325 g (111/2oz) caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 225 g (8oz) plain flour
- 75 g (3oz) cocoa powder
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 175 g (6oz) dark chocolate (55–70% cocoa solids), chopped into small pieces, or dark chocolate chips
- For the cheesecake
- 15 g (1/2oz) cocoa powder, sifted
- 25 ml (1fl oz) strong coffee, such as espresso
- 1 tsp vanilla extract
- 500 g (1lb 2oz) mascarpone
- 400 ml (14fl oz) double or regular cream
- 50 g (2oz) icing sugar
- 50 g (2oz) dark chocolate (55–75% cocoa solids), grated, for sprinkling
- 9-12 of the double chocolate chip cookies
- 23cm (9in) diameter spring-form cake tin
Method
- Place the butter in a large bowl and beat until very soft. Add the sugar and beat until the mixture is pale and fluffy. Crack in one egg at a time, beating between each addition, then add the vanilla extract. Sift in the flour, cocoa powder, bicarbonate of soda and salt, then add the chocolate pieces/chips and fold in to combine. Alternatively, place all the ingredients except the chocolate pieces/chips in a food processor and whiz briefly until they come together, then fold in the chocolate.
- With wet hands, form the dough into balls each the size of a golf ball (or use two soup spoons to scoop up and shape the same amount of dough). Arrange on the prepared baking sheets, placing 6–7 balls of dough on each sheet and leaving space for the cookies to spread.
- Bake for 10–14 minutes or until the cookies look slightly cracked on top. (With three baking sheets, you will need to cook them in three batches, or two batches in a fan oven.) Take out of the oven and allow to cool for a few minutes, then remove from the baking sheets using a palette knife or metal fish slice and place on a wire rack to cool down completely.
- In a large bowl, whisk together the cocoa powder, coffee, vanilla extract, mascarpone, cream and icing sugar for 1–2 minutes or until thick.
- Arrange one-third (3–4) of the cookies in the bottom of the cake tin, then spread over one-third of the chocolate cream mixture. Add a second layer of cookies, then another layer of chocolate cream, followed by a final layer of cookies and a final layer of chocolate cream.
- Use a spatula to smooth the top layer of chocolate cream, then cover the tin with cling film and place in the fridge to chill for eight hours or overnight.
- To remove the cheesecake from the cake tin, run a small, sharp knife around the cheesecake to loosen the edges, then unfasten the clip and lift away the sides of the tin. Using a palette knife or a metal fish slice, loosen the cheesecake from the base of the tin and carefully slide off onto a plate. Sprinkle with the grated chocolate to serve.
Verified account
Glenisk Strawberry Oat Smoothie 🍓 😋
Ingredients,5 Count
Nutrition,174 Calories
Total Time’5 Mins
Serves,2 Servings
Ingredients
40g porridge oats
150g Glenisk Greek 0% Fat Vanilla Yogurt
1 banana
80g strawberries
1 handful of ice cubes
From Glenisk
Nutritional Information (per serving)
-
Calories,174kcal
-
Fat’1.4g
-
Saturates,0.2g
-
Carbs,26.2g
-
Sugar,11.1g
-
Protein,10.7g
-
Salt,<0.01g
-
Fibre,3.9g
Method
- Combine the porridge oats, yogurt, banana, strawberries and ice cubes together in a blender at high speed.
- Pour smoothie into 2 cups and serve.
- http://glenisk.com/recipes
#Killeshandra Camino Calling 😎 Best of luck to all participants #thelongwalk
Mums need roses @ardcarnegardencentre Boyle
Friday night Italian pizzas @flahavansoats
flahavans
No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats
Serves 2 pizza bases|Takes 15 mins
Ingredients:
For the Pizza Bases:
85g Progress Oats
1 large egg white
½ tsp salt
Optional – 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast
For the tomato topping:
400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried mixed herbs
1 tsp honey
1 tsp sea salt flakes
Couple of grinds of black pepper
Method:
For the Pizza Bases:
Pre-heat the oven 200C
Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended.
Heat a small heavy based frying pan over a medium heat.
Add one tsp of vegetable oil.
Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up.
Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through
For the tomato topping:
Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained.
Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.
Pour the tomato mix into a high-speed blender and blitz for 1 minute.
Weekend Bliss – Aero Heaven – Lakeland 🥰🇮🇪 Co.Cavan
Hot tubs. Sauna. Killeshandra Co.Cavan
Mary Flahavan’s Oaty Flapjacks… with chocolate on top! #kidshealth
Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz) Flahavan’s Progress Oatlets
175g (7oz) Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
- Preheat the oven to 150°C/300°F/Gas Mark 2.
- Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
- Stir in the oatflakes.
- Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
- Bake in preheated oven for approximately 30 minutes or until golden brown.
- When baked, coat with melted chocolate as a special treat.
- Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
Foodaware 