Category: Food

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Matcha Cake @KerrygoldUSA

Ingredients 16 tablespoons (1 cup) Kerrygold Unsalted Butter
1 cup granulated sugar
2 tablespoons culinary grade matcha powder
¼ cup water
3 large eggs, separated into yolks and whites
1 cup all purpose flour
2 teaspoons baking powder
2 teaspoons cornstarch
4 ounces mascarpone cheese, room temperature
2 teaspoons vanilla extract
½ cup powdered sugar
2 tablespoons whole milk Edible dried flowers, for garnish

Instructions: 

  1. Preheat oven to 350°F. Grease a 9” cake pan and line with parchment paper. Set aside.
  2. Place Kerrygold Unsalted Butter and sugar in a large mixing bowl and beat together until light and fluffy, about 3 minutes.
  3. Whisk together the matcha powder and water until combined (mixture will be thick). Scrape matcha mixture into bowl with Kerrygold Unsalted Butter and sugar. Pour in egg yolks and beat until combined.
  4. In a small bowl, whisk together flour, baking powder and cornstarch. Stir into cake batter.
  5. In another medium bowl, whisk the egg whites with a hand mixer until soft peaks form. Gently fold egg whites into cake batter until completely combined.
  6. Scrape batter into prepared pan and level top of cake with the back of a spoon or spatula. Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool completely in the pan on a wire rack.
  7. When ready to frost the cake, remove the cake from the pan and discard the parchment paper. Whisk together mascarpone cheese, vanilla extract, milk and powdered sugar until smooth. Spread frosting over top of cake. Garnish with edible dried flowers, if desired.

Recipe by Garnish with Lemon

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Flahavan’s papaya crunch porrridge


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flahavans
Anyone got that Summer feeling? Ease yourself into May with a gorgeous Papaya Crunch Porridge and bring some sunshine to your breakfast table with this exotic twist on your morning porridge. #FlahavansOats #FlahavansRecipes #PorridgeInspo

Serves 1|Takes 10 minutes

Ingredients:

30g Flahavan’s oats
150mls whole milk
Papaya
Strawberries
Raspberries
Nuts

Method:
For the porridge:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
Bring to the boil and simmer for 3 minutes stirring continuously

For the toppings:
Crushed raspberries: Tumble 100g of raspberries into a bowl.Add a teaspoon of sugar or drizzle of honey and mash together with a fork.
Add remaining nuts and fruit to the porridge.
1w
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Rory O’Connell – sponge filled with preserved raspberries, wrapped in pillowy marshmallow with a scattering of roses @kerrygoldirl


rorysfood
I will be making this beauty on @rteone this evening at 8 30. It’s a sponge filled with preserved raspberries and all wrapped in a pillowy marshmallow before having roses scattered all over it. It’s a special cake for the special people in your life. @kerrygoldirl @nomos.ie #cake #marshmallows #preserves #eat #delicious #ilovetocook
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Terrine of Vanilla Ice cream with Meringue & Blackberry Sauce @BordBia

terrine-of-vanilla-ice-cream-with-merringue-and-cranberry-sauce

This dessert is really timeless – meringue and ice cream have been part of country house cuisine for hundreds of years and it would not have been out of place at the finest tables in Ireland at any time since ice houses were introduced in the 17th century

Serves Makes two small terrines, each serving four.

Ingredients

  • 6 egg whites
  • 150g (6 oz) caster sugar
  • 150g (6 oz) icing sugar, sifted

Ice Cream

  • 500ml (scant pint) milk
  • 60g (2½ oz) granulated sugar
  • 1 vanilla bean
  • 6 egg yolks
  • 60g (2½ oz) caster sugar
  • Gelatine – 2g leaf (1 level teasp.) granulated -soaked in a little cold water

Marinated Blackberries

  • 450g (1 lb) blackberries
  • 250g (9 oz) sugar
  • 125ml (5 fl oz) water

To Cook

First make the meringues:

Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.

Next make ice cream:

Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.

To marinate the blackberries:

Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.

To assemble the terrine:

Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.

Serving Suggestions

Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.

http://www.bordbia.ie/consumer/recipes/fruit/pages/terrineoficecream.aspx