glenilenfarm
Our Jars are the perfect snack t#afewsimpleingredients
Good afternoon Glenilen
glenilenfarm
Our Jars are the perfect snack t#afewsimpleingredients
glenilenfarm
Our Jars are the perfect snack t#afewsimpleingredients
Neven Maguire cooks lemon & sultana scones @dunnesstores
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!
http://odlums.ie/recipes/chocolate-christmas-pudding-2/
Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.@kerrygoldusa
kerrygoldusa
Verified
Take your fondness of avocados to new, delicious places with these Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.
Ingredients
2 large avocados, split in half and pits removed
2 teaspoons Kerrygold®Unsalted Butter
4 large eggs, beaten
¼ cup Kerrygold®Savory Shredded Cheddar Cheese
Salt & pepper
2 ounces smoked salmon, divided
Fresh basil leaves AND/OR fresh dill sprigs
Instructions:
- Melt butter in medium skillet over medium-low heat. Pour in eggs and let stand for a minute or two. Use a spatula to stir the eggs as curds start to form. When eggs look about 75 percent cooked, stir in cheese and remove from heat (the eggs will finish cooking from the pan’s residual heat). Season to taste with salt and pepper.
- Divide eggs among prepared avocado halves. Top with smoked salmon. Garnish with fresh herbs. Serve immediately.
Setanta Potatoes with Basil and Dairygold
If Roosters always rule at your dinner table, why not give Setantas a go? Named after the young Cú Chulainn, these floury new season potatoes have Rooster lineage – and speaking of Irish legends, they’re only fabulous with a dollop of Dairygold! If Setantas aren’t in season, Home Guards are just as good.
Ingredients
- 1 large Setanta potato
- 1 tbsp / 15g Dairygold
- Cracked black pepper
- Sea salt
- Sprinkle of fresh basil (optional)
Instructions
Boil or steam a large Setanta potato until light and fluffy (this should take about 20 minutes).
While you’re waiting for the potato to cook, if any of the family want to know who the original Setanta was, now’s a good time to tell them. You can’t beat a good Irish myth.
Add a pinch of salt, a dash of cracked black pepper and (of course) a dollop of Dairygold.
If you have some to hand, add a little extra depth by topping with a sprinkle of fresh basil. This will really bring out the potato’s natural flavour.
Other recipes you might like
– See more at: http://www.yourdairygold.ie/food-made-better/setanta-potatoes-with-basil-dairygold.aspx#sthash.EgeAahLr.dpuf
Chocolate Meringue Cake by Rachel Allen #ballymaloe
Darina Allen and Rory O’Connell’s Christmas Mincemeat recipe passed down in Myrtle Allen’s family for generations #Ballymaloe
Here are three delicious options, the first is the classic Mincemeat recipe passed down in Myrtle Allen’s family for several generations. Of course, it contains suet so it’s moist and juicy and best eaten hot. The second, Emer Fitzgerald’s Mincemeat is vegetarian, it doesn’t include suet or butter and is also gluten free. The third, Brandy Mincemeat, does not include suet either, but does have butter.
Ingredients
- 2 cooking apples, e.g. Bramley Seedling
- 2 organic lemons
- 450g (1lb) beef suet (see P.00)
- pinch of salt
- 110g (4oz) candied citrus peel (preferably homemade)
- 2 tablespoons Seville orange marmalade
- 225g (8oz) currants
- 450g (1lb) sultanas
- 900g (2lbs) Barbados sugar (moist, soft, dark-brown)
- 62ml (2 1/2fl oz) Irish whiskey
Method
Makes 3.2 kilos approx. Makes 8-9 pots.
- Core and bake the whole apples in a moderate oven, 180°C/350°F/gas mark 4, for 30 minutes approx. Allow to cool. When they are soft, remove the skin and pips and mash the flesh into pulp.
- Grate the rind from the lemons on the finest part of a stainless steel grater and squeeze out the juice and stir into the pulp. Add the other ingredients one by one, and as they are added, mix everything thoroughly.
- Put into sterilized jars, cover and leave to mature for 2 weeks before using. This mincemeat will keep for a year in a cool, airy place.
Raspberry popcorn for movie nights in @keelingsfruits
Keelings Fruits @keelingsfruits 47 minutes ago
Delicious and easy to make, raspberry popcorn is perfect for movie nights in! https://keelings.ie/recipes/raspberry-popcorn/ … #Keelings #KeelingsKitchen
Rachel Allen’s Irish Gingerbread @RTEfood
There’s no better accompaniment for a hot pot of tea than this gingerbread from Rachel Allen.
Ingredients
- 60 g (2½oz) butter
- 75 g (3oz) treacle
- 50 g (2oz) golden syrup
- 140 g (4¾oz) plain flour
- 1 tsp bicarbonate of soda
- 0.5 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 100 g (3½oz) caster sugar
- pinch of salt
- 1 egg
- 125 ml (4½fl oz) milk
- for the syrup
- 75 g (3oz) caster sugar
- 2 tsp finely grated root ginger, or finely chopped crystallised ginger
Method
- Preheat the oven to 170°C (325°F), Gas mark 3. Line the base and sides of a 900g (2lb) loaf tin with baking parchment.
- Melt the butter, treacle and golden syrup in a small saucepan on a low heat, then set aside.
- Sift the flour, bicarbonate of soda and baking powder into a bowl and stir in the spices, sugar and salt. In another bowl, whisk the egg, then add the milk and the melted butter mixture and pour into the dry ingredients. Mix until smooth – it will have a wet sloppy consistency.
- Pour into the prepared loaf tin and bake in the oven for 50–55 minutes until risen and firm to the touch and a skewer inserted into the centre comes out clean. (Wait for at least 45 minutes before opening the oven to check whether the gingerbread has cooked, otherwise it can collapse in the centre.)
- While the gingerbread is cooking, make the syrup. Place the sugar and ginger in a small saucepan with 75ml (3fl oz) water, bring to the boil over a medium heat and boil, uncovered, for 5 minutes or until slightly thickened and syrupy.
- Once the gingerbread is cooked, take it out of the oven and, leaving it in the tin, pierce it all over the top with a fine skewer, then pour the syrup over and leave to cool completely.
- When the gingerbread is cold, take it out of the tin and serve.
Vegan Sourdough Danish pastries with blackberry & apple crumble!
· 30 August ·
It’s Blackberry season on Mull🎉
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Vegan Sourdough danish pastries with blackberry & apple crumble!
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#bakingexperiments #sourdough #sourdoughpastries #vegan
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