Baking – Page 40 – Foodaware

January 16, 2016

Gingerbread Granola Yogurt Parfait

Ingredients

250g Glenisk Greek 0% Fat Vanilla Yogurt
140g Porridge Oats
55g sliced almonds
65g chopped walnuts
50g dark brown sugar
60g dark treacle
40ml of vegetable oil
½ tbsp. vanilla extract
½ tsp salt
1 tsp cinnamon
¾ tsp ground ginger
½ tsp nutmeg
75g raisins

Method

Preheat oven to 150ºC. Line 2 large baking sheets with foil.
In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, black treacle, oil, vanilla, salt and spices. Stir the treacle mix into oat mix and make sure all is coated. Divide between 2 baking sheets, spreading evenly.
Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes. Halfway through baking time, switch baking sheets from top to bottom and front to back.
Remove sheets from oven and let granola cool. Stir in rasins (if desired) once cool.
To assemble parfait :layer granola into serving glasses glasses. All a layer of yogurt. Repeat layers once and serve.
Granola can be stored up to 2 weeks in an airtight container and refrigerated.

gingerbread granola yogurt parfait

January 14, 2016

Oaty Blueberry Muffins with Ginger and Pear Frosting

Serves 16*

*depending on the size of your muffin cases

This is a great recipe to impress when the girls are coming around for an afternoon chat. That said, my children love to bake these with me too. The blueberries give them the added extra goodness.

Ingredients:

300g golden caster sugar

4 eggs

170ml sunflower oil

100ml milk

280g self-raising flour

100g Flahavan’s Progress Oatlets

½ tsp ground ginger

½ tsp salt

150g blueberries

1 large pear, peeled and finely diced

For the Topping

150g cream cheese

100g butter, softened

2 pieces stemmed ginger, very finely chopped

2 tsp ginger syrup

350g icing sugar

2 poached pears, thinly sliced for decorating

Edible flowers to decorate (optional)

Method:

Preheat the oven to 170°C/Fan 150°C/Gas 3.

Place muffin cases in a muffin tray.

Whisk the sugar, eggs, milk and oil together until thick and pale.

Fold in the flour, oatlets, ginger and salt.

Stir in the blueberries and diced pear.

Spoon the mixture into the muffin cases.

Bake for 25 – 30 minutes or until lightly golden.

Place on a cooling rack.

Cream the butter in a large bowl, then add some icing sugar, followed by the cream cheese and the rest of the icing sugar. Spoon in the ginger syrup.

Pipe or spread over the cool muffins, decorate with chopped ginger and place slices of pear and a pretty edible flower on the top.

Tip:

If using soft fruit like raspberries, just place fruit in freezer for about ½ hour and they will stay fairly whole when baked.

http://www.flahavans.ie/recipes/oaty-blueberry-muffins-with-ginger-and-pear-frosting-/247

December 23, 2015

Odlums Chocolate Christmas Pudding

Ingredients:

For the Pudding:

125g/4oz Odlums Self Raising Flour

125g/4oz Butter (softened)

125g/4oz Caster Sugar

2 large Eggs (beaten)

1 tbsp Cocoa Powder

125g /4oz Plain Chocolate (melted)

50g Shamrock Pecan Nuts (chopped)

15ml/1tbsp Milk

For the sauce:

125g/4oz Plain Chocolate, broken into pieces

25g/1oz Butter

30ml/2 tbsp Golden Syrup

Method:

Preheat oven to 150°C/300°F/Gas Mark 2. Butter and line the base of a 900ml / 1 ½ pint pudding bowl with a circle of greaseproof paper or butter wrapper.
Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of flour if the mixture begins to curdle).
Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
Spoon the mixture into the bowl and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.
Steam for 1 ½ hours (see directions below) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.
For the chocolate sauce, place all the ingredients in a heat-proof bowl, set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.
Turn the pudding out on to a plate, while warm. Pour over some of the chocolate sauce and serve the remaining sauce on the side. Enjoy!

Chocolate Pudding

November 12, 2015

Catherine’s gluten free lemon poppy seed loaf

INGREDIENTS

225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour

125g/4oz Margarine

125g/4oz Caster Sugar

3 Eggs

2 Tablespoons Milk

1 Teaspoon Goodalls Vanilla Essence

2 Tablespoons Poppy Seeds

Grated Rind of Lemon

For Glaze

175g/6oz Icing Sugar

Juice of Lemon

Method

Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
When completely cold store in an airtight container.

http://odlums.ie/catherines-weekly-recipe-gluten-free-lemon-poppy-seed-loaf/

November 2, 2015

Irish Farmhouse Cheese and Oat Soda Bread

Serves 1 Loaf

Ingredients

275g plain flour, plus extra for kneading
1 teasp. salt
1 rounded teasp. bicarbonate of soda
250g stoneground wholemeal flour
25g porridge oats, plus extra for sprinkling
125g Farmhouse cheese, coarsely grated
Approximately 500ml buttermilk

To Cook

Preheat the oven to Gas Mark 8, 230ºC (450ºF). Sift the plain flour, salt and bicarbonate of soda into a large mixing bowl and stir in the wholemeal flour, 25g of the oats and 75g of the grated cheese. Make a well in the centre, add 450ml of the buttermilk and mix together to make a soft but not too sticky dough. Add a little more buttermilk or milk if the mixture seems a little dry.

Turn the mixture out onto a lightly floured surface and knead very lightly and briefly into a round. Flip the dough over and gently flatten it into a disc about 4cm thick.

Lightly dust a baking sheet with flour and place the dough on it and sprinkle over the remaining cheese and a few more oats. Then using a large, sharp knife, cut a large cross into the top of the loaf, almost all the way through the dough.

Bake the loaf on the middle shelf of the oven for 15 minutes. Then lower the oven temperature to Gas Mark 6, 200ºC (400ºF).and bake for a further 20-25 minutes, until it sounds hollow when you tap the base. Leave to cool before serving.

http://www.bordbia.ie/consumer/recipes

November 1, 2015

Traditional Irish Brown Soda Bread

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.

http://www.bordbia.ie/consumer/recipes/