Author: Padraic Guilfoyle

Alcohol is a toxic, addictive drug that can be very damaging to health. Alcohol products, mainly beer, spirits and wine can be marketed without reference to alcohol in the advertising. Alcohol is consumed without restraint or regard for its health consequences.
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Eunice Power’s cranberry and orange cake 🍊 😋

Eunice Power

By Eunice Power

Celebrity Chef

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Irish Yoghurt Clonakilty Cranberry and Orange Cake.

Ingredients

Cake

  • 125g unsalted butter, softened, plus extra to grease
  • 200g caster sugar
  • 2 large eggs, beaten
  • ½ orange zest and juice
  • 1 tsp vanilla bean extract
  • 250g plain flour
  • 1 heaped tsp baking powder
  • 2 tsp mixed spice
  • 100g Irish Yoghurt Clonakilty Greek Style Yoghurt, plus extra to serve
  • 150g fresh cranberries

Topping

  • 150g fresh cranberries
  • ½ orange, juice
  • 60g caster sugar
  • 150g icing sugar

Method

1. Preheat the oven to 180C. Line a 23cm springform round tin with baking parchment.
2. Cream together the butter and caster sugar until pale and fluffy.
3. In a jug, combine the beaten eggs, orange zest, orange juice and vanilla.
4. Add this mixture to the creamed butter in 3–4 additions, fully incorporating each before adding more.
5. Fold in the flour, baking powder and mixed spice.
6. Fold in the Irish Yogurt Clonakilty Greek Style Yogurt until the batter is smooth.
7. Transfer ¼ of the batter to the tin. Scatter a handful of cranberries in a line over this layer.
8. Fold the remaining cranberries into the rest of the batter and spoon into the tin.
9. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
10. Leave the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely.


Topping

1. Heat the cranberries, orange juice and caster sugar in a small pan for about 5 minutes until half the berries have popped and the rest are softened.
2. Strain through a fine sieve, reserving the softened fruit.
3. Mix 2–3 tablespoons of the strained liquid with the icing sugar to make a thick icing.
4. Stir the softened fruit into the remaining strained liquid.
5. Pour and spread the icing over the cooled cake and allow it to drip slightly down the sides.
6. Top with the softened fruit.

Serving suggestion: Serve with a spoonful of Irish Yogurt Clonakilty Greek Style Yogurt.

Chefs’ tips:

  • If the batter begins to curdle while adding the egg mixture, add a spoonful of the flour mixture — it stabilises the batter and keeps the cake light.
  • Scatter a little orange zest over the icing for a bright, fragrant finish.
  • For a decorative flourish, add a few candied rosemary stalks on top. To make these, dip fresh rosemary sprigs lightly in sugar syrup, then toss in caster sugar and allow to dry — they look frosted and pair beautifully with the cranberry flavour.
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Rachel Allen’s Divine Rich Chocolate Cake recipe #Ballymaloe  😋 😍  🇮🇪


rachelallencooks
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Happy Sunday!
This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it!
I made 2 this morning, one for home and one for a friend’s (belated) birthday!
Here’s the recipe below!
Serves 6-8
A little soft butter, for greasing the tin
150g dark chocolate, chopped
125g butter
150g caster sugar
3 eggs, whisked to break up
50g ground almonds or plain flour

For the Chocolate Glaze:
110g dark chocolate , chopped
2 tbsp milk or cream
50g butter

Preheat the oven to 160’C/Fan 145.
Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper.
Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc!
Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin .
To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen .
Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides.
#baking #rachelallencooks #chocolatecake #glutenfree1d
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Kick start your Tuesday morning the right way – with a warming breakfast of creamy Irish oats!

flahavans
Kick start your Tuesday morning the right way – with a warming breakfast of creamy Irish oats! One of our absolute favourites is porridge topped with some raspberries, nuts, and finished with a sprinkling of cacao nibs. Let us know in the comments below how you’re enjoying your oats this morning and don’t forget to tag us in your post for your chance to feature on our Instagram page! #FlahavansOats #IrelandsOatExperts

Serves 1 Takes 10 minutes

INGREDIENTS:

40g Flahavan’s Progress Oatlets
125ml milk
50ml water
Handful of raspberries
3 tbsp cacao nibs
Handful of roughly chopped tiger nuts (or nuts of choice)

METHOD:

Combine the milk, water and Flahavan’s Oats in a saucepan
Bring to the boil, stirring continuously.
When boiling, reduce heat to medium, then add raspberries, cocoa nibs and chopped tiger nuts, leaving a little aside for garnish.
Simmer for 5 minutes, continuing to stir.
Serve and sprinkle with the left-over toppings.
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Eggs Benedict with Fresh Salmon @BordBia

Eggs-Benedict-with-Fresh-Salmon

A nice twist on eggs benedict – perfect for brunch, lunch or dinner.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 4 x 100g salmon darns
  • A little olive oil
  • Salt and freshly ground black pepper
  • 4 large eggs
  • 1 tableps. white wine vinegar
  • 4 thick slice of sourdough bread, toasted

Hollandaise Sauce

  • 2 egg yolks
  • 1½ tablesp. lemon juice
  • 100g unsalted butter
  • Salt and pepper

To Serve:

    Fresh dill and black pepper to serve Mixed salad

To Cook

To cook the salmon:

    Heat the oven to Gas Mark 4, 180°C (350°F). Brush each piece of salmon with a little oil and season with salt and black pepper. Line a baking tray with parchment paper and place the pieces of salmon on it. Place in the oven and cook for 10 minutes.

To poach the eggs:

    While the salmon is cooking poach the eggs. Bring a large pan of water to the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.

To make the Hollandaise Sauce:

    Put the egg yolks and lemon juice in a food processor and whizz until the mixture is creamy. Melt the butter in a saucepan until it is sizzling hot. Keep the processor running and slowly pour in the melted butter. Taste and season with salt and pepper.

Serving Suggestions

Place the toast on plates, top with the salmon darn and poached eggs. Spoon over the hollandaise sauce and sprinkle with dill and black pepper. Serve with a mixed salad.

Nutritional Analysis per Serving

Protein: 34g 

Carbohydrates: 24g 

Fat: 52g 

Iron: 2.8mg 

Energy: 677kcal