Odlums @Odlums_Ireland 14 hours ago
Made with spelt flour and honey instead of sugar, these scones are delicious served with greek yoghurt and honey http://bit.ly/2iPp0e9
Spelt & honey scones served with greek yoghurt and honey @Odlums_Ireland
Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen
Odlums Blackberry & Walnut Teabread #homebaking
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Ingredients:
350g/12oz Odlums Cream Plain Flour
50g/2oz Margarine (room temperature)
150ml/¼ pt milk
2 Eggs
125g/4oz Sugar
2 Teaspoons Baking Powder
50g/2oz Shamrock Chopped Walnuts
Rind of Lemon
150g/5oz Blackberries
Method:
- Preheat oven to 190°F/375°F/Gas 5. Grease and base line a 900g/2lb Loaf tin.
- Put the margarine, milk, eggs and sugar into a bowl and beat well together.
- Stir in the flour, baking powder, walnuts and lemon rind. Finally fold in the blackberries.
- Transfer to prepared tin and smooth top.
- Bake for about 40 minutes until risen and firm to the touch. Gently insert a knife into the deepest part of the bread and it should come out clean.
- Turn onto a wire tray to cool.
Neven Maguire’s Baked Eggs make for a very tasty breakfast!
Food on RTÉVerified account @RTEfood 44 minutes ago
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Neven Maguire: Home Chef
Neven Maguire: Home Chef
Ingredients
- Butter, for greasing
- 2 ripe vine tomatoes, peeled, seeded and finely chopped
- 4 large eggs
- 4 tblsp cream
- 25g (1oz) mature cheddar cheese, finely grated
- 1 tsp snipped fresh chives
- Sea salt and freshly ground black pepper
- Griddled sourdough bread sliced into chunky fingers, to serve
Method
- Preheat the oven to 190°C (375°F/gas mark 5).
- Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom.
- Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the cheddar on top.
- Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan.
- Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
- Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.
Kerrygold Chocolate Hazelnut Eclairs
Ingredients:
- For the choux pastry:
- ½ stick of Kerrygold Unsalted Butter
- ½ cup of water
- ¾ cup of plain flour, sifted
- 3 large free range eggs
- For the crème patisserie:
- 6 large free range egg yolks
- ⅔ cup of sugar
- ⅓ cup of cornflour
- 2 cups of milk
- 1 vanilla pod
- ½ stick of Kerrygold Unsalted Butter
- For the chocolate glaze:
- ⅔ cup of good quality dark chocolate
- ¼ cup of cream
- ½ stick of Kerrygold Unsalted Butter
- ½ cup of roasted hazelnuts, roughly chopped
Directions:
- Preheat the oven to 425˚F and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
- Beat the eggs in a small bowl. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
- Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
- Place in the oven, reducing the heat to 375˚F for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
- For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
- While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
- Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
- Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
- 9 For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
- 10 To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pâtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.
Mary Flahavan’s Chunky Tomato and Oat Soup- a meal in a bowl!
Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter @KerrygoldUSA #foodaware
Ingredients:
- halved grape tomatoes
- Kerrygold Garlic & Herb Butter
- cooked linguine
- small boccaccini (fresh mozzarella balls)
- Kerrygold Dubliner Cheese
- snipped fresh basil
Directions:
Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.
Avocado, multi seed sourdough toast, roasted red peppers, coriander & large salad
No time to prep breakfast, lunch or evening meal? Easy: Avocado, multi seed sourdough toast, roasted red peppers, coriander & large salad!
Odlums Banana & Sultana Tea Bread
CategoryBreads
Cook Time1 hour
What you need:
- 225g/8oz Odlums Self Raising Flour
- ½ teaspoon Goodall’s Mixed Spice
- 125g/4oz Butter or Margarine
- 50g/2oz Shamrock Mixed Peel
- 50g/2oz Shamrock Sultanas
- 50g/2oz Shamrock Chopped Walnuts (optional)
- 450g/1lb Bananas
- 1 tablespoon Rowse Honey (runny)
- 2 Eggs, beaten
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
- Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
- Stir in the mixed peel, sultanas and walnuts, if desired.
- Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
- Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
- Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
- When cold wrap in greaseproof paper and tin foil.
Banana & Sultana Tea Bread
Chocolate Roulade with Strawberries and Avonmore Cream
It’s one of our favourite days of the year! World Baking Day! Why not Add a Splash of Magic to the day and bake this Chocolate Roulade with Strawberries and Avonmore Cream http://bit.ly/1RAJ2zs
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.