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- Cherry chocolate cakes 🍒 you can now order boxes of these cuties for collection or delivery on our website xx5d
Cherry chocolate cakes 🍒@fable.bakery Dún Laoghaire
Glenilen – Our “No Added Sugar” yoghurt pouch range is full of pure yoghurt goodness, and perfect for little ones 6+ months.
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- Our “No Added Sugar” yoghurt pouch range is full of pure yoghurt goodness, and perfect for little ones 6+ months.
Available in Natural and Banana flavour, our yoghurt pouches are perfect for tiny taste buds and growing tum-tums!
#GlenilenFarm #NASPouches #NoAddedSugar #MadeInWestCork #HappinessFromTheInsideOut2w
Salmon with Avocado, Beetroot and Sun-Dried Tomato
⭐️🥑SALMON WITH AVOCADO, BEETROOT & SUN DRIED TOMATO🥑⭐️
A tasty salmon salad perfect for the warmer weather… — with Laura Swaine.
Rachel Allen’s Divine Rich Chocolate Cake recipe #Ballymaloe 😋 😍 🇮🇪
rachelallencooks
Verified
Happy Sunday!
This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it!
I made 2 this morning, one for home and one for a friend’s (belated) birthday!
Here’s the recipe below!
Serves 6-8
A little soft butter, for greasing the tin
150g dark chocolate, chopped
125g butter
150g caster sugar
3 eggs, whisked to break up
50g ground almonds or plain flour
For the Chocolate Glaze:
110g dark chocolate , chopped
2 tbsp milk or cream
50g butter
Preheat the oven to 160’C/Fan 145.
Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper.
Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc!
Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin .
To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen .
Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides.
#baking #rachelallencooks #chocolatecake #glutenfree1d
Pure Irish Honey by Paddy Galligan, Edenticlare, Co Cavan 🍯 ✨️
VIVA strawberry 🍓 😋 milk for kids from Lakeland Dairies Ireland 🇮🇪
White Soda Bread recipe @Ballymaloe Co.Cork ❤️
INGREDIENTS
Preheat the oven to 250deg C
Makes 1 loaf
450g (1lb, 31/2 cups) plain flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
300-600ml (1/2 – 1 pint, 1 1/4 – 2 1/2 cups) sour milk or buttermilk
METHOD
Sieve the dry ingredients. Make a well in the centre.
Pour in all the milk at once. Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.
Cut a deep cross on the loaf and prick in the four corners.
Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow. Cool on a wire rack.
Tip! Soda breads are best eaten on the day they are made, but are still good the next day.
Spotted Dog
Follow the recipe above adding: 1 dessert spoon of sugar, 100g sultanas, 1 egg.
Add the sugar and the sultanas with the flour and drop the egg in with the milk before missing. Spotted dog is also called railway cake in some parts of Ireland.
Stripy Cat
Follow the spotted dog recipe replacing the sultanas with 75g of roughly chopped best quality chocolate.
Come to savour culinary delights at Ballymaloe House Hotel.BOOK YOUR STAY
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Milk because sleep matters 😣@rachaelblackmor
Odlums Fruity French Toast & Rowse Honey
Ingredients
4 Slices of Bread
2 Eggs (beaten)
4 Tablespoons Milk
1 Tablespoon Caster Sugar
Butter for frying
Topping
Rowse Honey
Punnet of Blueberries & Raspberries
50g/2oz Shamrock Walnuts (roughly chopped)
Method
- Beat the eggs, milk and sugar well in a bowl, then transfer to a large shallow dish (so you can easily dip in a slice of bread)
- Dip each side of bread in the batter and allow to soak for a few seconds.
- Heat a knob of butter in a pan over a medium heat. Fry both sides of the bread until golden brown.
- Put 2 slices of hot toast on a plate, cover with sliced banana, drizzle with maple syrup or honey and sprinkle with the walnuts.
- If serving a large number keep the toast warm in a preheated oven 130°C/250°F/Gas ½!
Note
The toast can be used for both sweet and savoury recipes! If savoury, omit the sugar and add a pinch of salt and pepper.
This is a great way to use up stale bread!!
Rachel Allen’s Divine Rich Chocolate Cake recipe #Ballymaloe 😋 😍 🇮🇪
rachelallencooks
Verified
Happy Sunday!
This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it!
I made 2 this morning, one for home and one for a friend’s (belated) birthday!
Here’s the recipe below!
Serves 6-8
A little soft butter, for greasing the tin
150g dark chocolate, chopped
125g butter
150g caster sugar
3 eggs, whisked to break up
50g ground almonds or plain flour
For the Chocolate Glaze:
110g dark chocolate , chopped
2 tbsp milk or cream
50g butter
Preheat the oven to 160’C/Fan 145.
Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper.
Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc!
Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin .
To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen .
Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides.
#baking #rachelallencooks #chocolatecake #glutenfree1d
