Flahavan’s Porridge Retweeted
Rozanna Purcell Simple Oat & Blueberry Scones 
Check out the recipe over on @FlahavansIRL http://flahavans.ie/2mins #moveeatbreathe
Traditional Irish Brown Soda Bread (1st post Jan 2015)
This is a delicious, easy and very healthy bread.
Ingredients
- 250g wholemeal flour
- 200g plain white flour
- 1 teasp. bread soda, sieved
- 1 teasp. salt
- 1 egg
- 350ml buttermilk, approx.
- 1 teasp. Honey
Optional Topping:
- 1 tablesp. sesame seeds or pinhead porridge oats
To Cook
Preheat the oven to Gas Mark 6, 200°C (400°F).
Mix the flour, bread soda and salt together in a bowl. Combine the egg with the buttermilk and honey then mix into the flour. Add a little more buttermilk if the mixture is dry – it should be a soft dough. Then pour the lot into a lightly oiled loaf tin. Sprinkle the sesame seeds or porridge oats over the top of the loaf if using.
Bake for 45-50 minutes. To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked. Remove from the tin and wrap in a clean tea towel while cooling. This will keep the crust soft.
Rachel’s baked eggs with tomatoes, chorizo, chilli and cheese
Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.
http://www.rachelallen.com/post/baked-eggs-tomatoes-chorizo-chilli-and-cheese
Odlums Danish Apple Cake
Danish Apple Cake
CategoryOur Top Picks
Cook Time40 mins
What you need:
- 225g / 8oz Odlums Cream Plain Flour
- 2 teaspoons Baking Powder
- 125g / 4oz Butter or Margarine
- 225g / 8oz Icing Sugar
- Rind of 1 Lemon
- 2 Eggs
- 150ml / 1/4pt Milk
- 6 Cooking Apples (peeled & thinly sliced)
- 100g packet Flaked Almonds
- Granulated Sugar (depending on sweetness of apples)
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease an ovenproof dish about 28cms x 18cms (11″ x 7″).
- Cream together the butter or margarine and icing sugar until light and fluffy.
- Beat in the eggs one at a time. Stir in the lemon rind.
- Sieve flour and baking powder. Add the flour to the batter, alternately with the milk.
- Spread half the mixture into prepared dish, layer half the apples over this and top with remaining mixture. Arrange the apple slices on top. Sprinkle with sugar if wished and finally sprinkle over the flaked almonds.
- Bake for about 40 minutes until well risen and firm to the touch.
- Serve with cream, ice cream or cr̬me fraiche.
Rachel’s baked eggs with tomatoes, chorizo, chilli and cheese
Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.
http://www.rachelallen.com/post/baked-eggs-tomatoes-chorizo-chilli-and-cheese
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
Dark Chocolate Apricot Cookie Pizza :Kerrygoldusa.com
Prep: 1 Hour
Cook: 20 Minutes
Serves: 8
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons corn starch
- 4 ounces Kerrygold Unsalted Butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoons vanilla extract
- 1 cup apricot preserves
- 8 ounces of dark chocolate, chopped
Directions:
In a small bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until nice and creamy.
Slowly stream in the sugar to the butter, while beating constantly.
Next, add the egg and vanilla and beat until combined.
Add the dry ingredients to the wet in 3 batches, mixing between each addition.
Gather the dough into a ball, press it flat into a disk, and wrap it in plastic wrap.
Refrigerate the dough for at least 4 hours, or overnight.
When ready to bake, preheat the oven to 350.
Roll the dough out into a 12” circle on a piece of parchment paper.
Transfer the parchment paper to a baking pan, and bake the cookie pizza until set, about 18 minutes. The edges should start to turn golden brown. The center may be a bit puffy, but it will settle as it cools.
Let the cookie pizza completely cool before proceeding.
Spread the apricot jam on the pizza. Top with the chopped chocolate and slice into wedges before serving.
Use the sugar cookie crust as a base, and top with all of your favorite toppings. A cream cheese frosting with sprinkles would be a great kids’ version (or an adult that eats like a kid). If you love white chocolate, it would be great here alone, or mixed in with the dark chocolate.
Odlums classic Easter buns ..
Odlums @Odlums_Ireland 14 hours ago
These classic Easter buns take a little while to prepare but are so worth it served with butter and a strong cuppa http://bit.ly/2o58gAF
Rhubarb & Custard Swiss Roll by Rachel Allen @Ballymaloe
More from
Rachel Allen’s Cake Diaries
Rachel Allen’s Cake Diaries
Ingredients
- butter (melted, for greasing)
- 4 eggs
- 125 g (41/2 oz) caster sugar (plus 3 tbsp for sprinkling)
- 2 tblsp warm water
- 1 tsp vanilla extract
- 125 g (41/2 oz) plain flour (plus extra for dusting)
- for the filling
- 200 g (7oz) rhubarb (about 2 stalks, trimmed), cut into 5mm (1/4 in) slices
- 125 g (41/2 oz) caster sugar
- 200 ml (7fl oz) milk
- 1 vanilla pod, split lengthways, or 2 tsp vanilla extract
- 3 egg yolks
- 15 g (1/2 oz) cornflour
- 100 ml (31/2 fl oz) whipped double or regular cream (measured when whipped)
Method
- Preheat the oven to 190°C (375°F/Gas 5). Line the base of the Swiss roll tin (25 x 38cm/ 10 x 15′) with baking parchment, brush the base and sides of the tin with melted butter and dust with flour.
- Using a hand-held electric beater or an electric food mixer, whisk together the eggs, caster sugar, water and vanilla extract until light and fluffy.
- Sift in the flour, about one-third at a time, and fold it into the mixture. Carefully pour the mixture into the prepared Swiss roll tin and bake in the oven for 12–15 minutes or until the centre of the sponge is slightly springy to the touch and the edges have shrunk a little from the sides of the tin.
- Take a piece of baking parchment slightly larger in size than the tin and spread out on a work surface.
- Sprinkle the paper evenly with caster sugar (this is to stop the cake sticking to the paper). Quickly flip the Swiss roll tin over onto the sugared paper, then carefully remove the tin and baking parchment from the bottom of the cake.
- Place a clean, slightly damp tea towel over the cake while it cools – this will prevent it drying out and cracking when you roll it.
- Meanwhile, make the filling. Place the rhubarb in a saucepan with 75g (3oz) of the caster sugar and 25ml (1fl oz) of water and place on a medium heat, stirring to dissolve the sugar. Bring to the boil and allow to boil, uncovered and stirring regularly, for 10–15 minutes or until the rhubarb is completely soft and the mixture is quite thick.
- Tip out onto a plate and allow to cool.
- Next make the custard. Place the milk and the split vanilla pod (if using) in another pan and bring to the boil.
- Whisk the egg yolks (and vanilla extract, if using) with the remaining sugar (I like to use a hand-held electric beater for this) for a few minutes or until pale and light. Then briefly whisk in the cornflour.
- Pour the hot milk and vanilla pod (if using) onto the egg mixture, whisking as you pour, then tip it all back into the saucepan and cook, stirring all the time, over a low heat for a few minutes or until it forms a thick custard.
- Pour it into a bowl and allow to cool, then fold in the cooled rhubarb and the whipped cream – you can leave it slightly marbled (not fully mixed) if you prefer.
- When the sponge is completely cold, spread over the rhubarb and custard mixture, then, with one of the short sides facing you, roll up the Swiss roll away from you and carefully transfer to a serving plate.
- Sprinkle with a little extra caster sugar to finish, then cut into slices about 2cm (3/4in) thick to serve.
Catherine’s Easter simnel cupcakes with toasted marzipan tops @Odlums_Ireland
Kick start your Easter baking with mini cupcake versions of traditional simnel fruitcake with toasted marzipan tops http://bit.ly/2nDv74f
Foodaware 