Category: Baking

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A great big thank you to Marina Azevedo @Ballymaloe

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ballymaloecookeryschool
A great big thank you to Marina Azevedo @marinamorenah2o for coming to my rescue yesterday, and shaping all the sourdough. Thank you Lucy Stocks @lucy_makes_stock for getting up early this morning with Marina to bake it off in the #ballymaloebreadshed , ( I hope you had a beautiful sunrise,) sorry about the oven, then shaping, making, and feeding more sourdough, before rushing off to class. Thank you Marina and Lucy, for keeping the show on the road! #learnatballymaloe #12weekcertificatecourse #ballymaloecookeryschool
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Flahavan’s Oaty Blueberry Muffins

flahavans blueberry muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.
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Cheese & Onion Pie with Avonmore milk & butter

Cheese-Onion-Pie-4-266x266

Ingredients

  • 1 kg onions – roughly chopped in chunks
  • 1 kg potatoes –well scrubbed
  • 30g Avonmore Butter
  • 100ml Avonmore Milk
  • 2 sprigs fresh thyme
  • Salt and pepper
  • 1 x 250ml carton Avonmore Cooking Cream
  • 150g Avomore Cheddar Cheese – grated

Directions

  1. Steam or boil the potatoes until they are tender
  2. Meanwhile, melt the butter in a heavy bottomed pan that can go in the oven, add the onions and sprinkle over the fresh thyme. Cook the onions slowly over a low heat for 30-40 minutes until they have turned a deep, golden brown colour, turning them occasionally.
  3. Drain the potatoes and roughly chop them in the pot with a knife, leaving some chunks, add the butter and milk and season well with salt and pepper, stir well to combine
  4. Top the onions with the potatoes and pour over the contents of the carton of Avonmore Cooking Cream, sprinkle with the cheese and bake in a preheated oven at 200°C for 30 minutes
  5. This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli. Alternatively it makes a hearty meal to add to some meaty sausages or pork chops, enjoy it immediately to make the most of the creamy potatoes and sweet onions.

 

http://cookwithavonmore.ie/recipe/cheese-and-onion-pie/
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Odlums Halloween Tea Brack Recipe

jellybeans

225g/8oz Odlums Self Raising Flour

350g packet of Shamrock Fruit Mix

300ml/½ pint Cold Tea

125g/4oz Shamrock Golden Caster Sugar

1 Egg (beaten)

Good pinch Goodall’s Mixed Spice

Ring or other Charms

Rowse Honey (for decoration)

Method:

  1. Place fruit and tea in a bowl and leave to soak overnight.
  2. Add sugar, egg, flour and mixed spice and mix well.
  3. Wrap ring and any other ‘charms’ in greaseproof paper and stir into mixture.
  4. Transfer to a greased and base lined 20cm/8” round cake tin or 900g/2lb loaf tin.
  5. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
  6. Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
  7. Melted honey may be brushed over brack before cutting.

Halloween Tea Brack

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Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

Coconut Buns