Category: recipes

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Glenilen Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

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Odlums Peanut Butter Cookies

peanut_butter_cookies

Category Afternoon Tea

Cook Time 15-25 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 125g/4oz Butter (room temperature)
  • 175g/6oz Shamrock Light Muscovado Sugar
  • 125g/4oz Kelkin Crunchy Peanut Butter
  • 1 Egg, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
  2. Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
  3. Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
  4. Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
  5. Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
  6. When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep them fresh.

Peanut Butter Cookies

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Asparagus, Proscuitto & Ricotta Stuffed Shells

Screenshot_2020-08-01 Asparagus, Proscuitto Ricotta Stuffed Shells

 

  • Jumbo Shells

    Made with

    Barilla Jumbo Shells

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Ingredients

4 Servings

Ingredients for 4 people

  • 3/4 box of Barilla® Jumbo Shells
  • 1 jar of Barilla® Tomato & Basil Sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 9 ounces of frozen asparagus, chopped and cooked
  • 1 1/2 cup prosciutto chopped
  • 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper freshly ground

Instructions

  • Cook pasta according to package directions.

 

  • Rinse cooked shells under cold water and drain.
  • Cover and set aside.

https://www.barilla.com/en-us/recipes/blue-box/barilla-jumbo-shells-with-asparagus-prosciutto-ricotta-cheese-and-barilla-three-cheese-sauce

 

 

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Flahavans baked berry squares with oats for school bags..

 

 

“Happiness is enjoying the little things in life..”

Why not bake these delicious baked berry squares with oats?! Perfect for an afternoon of cooking with the kids.

Ingredients:… See more

Ingredients:
235 g rolled Flahavan’s oats
2 eggs
90 g blueberries
120 g apple compote
40 g brown sugar
240 ml skimmed milk
15 g milled flaxseed
1 1⁄2 tsp baking powder
1 1⁄2 tsp cinnamon
1 tsp vanilla extract
1⁄4 tsp salt

Method:
Preheat the oven to 175°C/350°F/gas 4.
Mix the oats, eggs, blueberries, apple compote, brown sugar, skimmed milk, flaxseed, baking
powder, cinnamon, vanilla extract and salt together in a large bowl. Then pour into a 33 × 23 × 5 cm baking tin.
Bake in the oven until the liquid is absorbed and the oats are tender, about 25–30 minutes.
Cut into 12 equal-sized portions.

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Healthy Potato and Beetroot Salad

 This is a delicious and fresh tasting salad.

 Serves 2

Cooking time:

Preparation time:

Ingredients

  • 150g New season potatoes (or 2cm cubed Roosters or baby potatoes)
  • 3 cooked beetroots, cut into quarters
  • 2 spring onions, chopped
  • ½ bag watercress, large stalks removed
  • 1 packet cress

For the dressing

  • 1tbsp low fat crème fraiche
  • 2tsp mayonnaise
  • 1tsp grain mustard
  • Juice of ½ lemon
  • ½ tsp poppy seeds

To Cook

Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.

Take a large mixing bowl and whisk together all the ingredients for the dressing. Whilst the potatoes are still warm toss them into the dressing along with the spring onions.

Roughly chop the watercress, fold into the salad with the beetroot but don’t mix too vigorously otherwise the salad will go pink. Just before serving sprinkle over the cress and serve.

For more delicious and healthy potato recipes visit www.potato.ie/recipes/