Jansson’s Temptation by Rachel Allen




Dairygold Teacake Loaf

dairygold teacake

We’re not sure if teacakes are so called because they go so well with a cuppa, but that’s our theory and we’re sticking to it. This sweet, fruity bake is best served still warm from the oven, with Dairygold melting into each slice. Mmm… even writing this makes us want to put the kettle on!


  • 100g Dairygold Baking Block
  • 150g self-raising flour
  • 200g mixed fruit
  • 100g brown sugar
  • 2 eggs, lightly beaten
  • A pinch of mixed spice
  • A pinch of salt


Preheat your oven to 170°C/325°F/Gas Mk 3.

Line a cake tin with lightly buttered greaseproof paper, allowing some to overlap the edges.

Pour your mixed fruit into a saucepan, cover with water and bring to the boil.

Once boiling, reduce the heat and let the fruit simmer for 5 minutes.

Drain off the water and transfer the fruit to a large mixing bowl.

Add a softened 100g of Dairygold Baking Block, followed by the sugar, flour, spice, beaten eggs and a pinch of salt.

Once you’ve mixed all this together until well blended, pour the mix into your cake tin.

Bake in your preheated oven for an hour, then remove to cool – but not too much!

– See more at: http://www.yourdairygold.ie/bake-it/teacake-loaf.aspx#sthash.y7M50IqE.dpuf


Tomato and basil bread-and-butter pudding



Kerrygold Mushroom Risotto





  • • 6 cups vegetable broth, low sodium
  • • Boiling water, as needed
  • • 1 tablespoon olive oil
  • • 4 tablespoons Unsalted Butter, divided
  • • ¼ pound fresh wild mushrooms, such as porcini, chanterelles trimmed and chopped into ½-inch pieces
  • • 1 teaspoon fresh sage, chopped
  • • ⅓ cup (about 2 medium) finely chopped shallots
  • • ½ cup dry white wine
  • • 2 cups Arborio or Carnaroli rice
  • • ¼ cup walnuts, toasted and roughly chopped
  • • ¾ cup (1-½ ounces) finely grated Parmesan cheese


Pour the vegetable broth into a large saucepan and bring to a boil over high heat. When boiling, lower the heat to low, cover the saucepan, and keep the liquid hot. In case additional liquid is required, fill an additional small saucepan with water and place on the stove over a high heat until boiling. Once boiling, lower heat, cover and keep hot.

In a heavy-bottom saucepan, heat olive oil and 1 tablespoon butter over medium-high heat until butter foams. When foaming subsides, add the mushrooms and cook, stirring occasionally, until browned and any liquid they release is evaporated, about 4 minutes. Add sage, season with salt and pepper and transfer to a bowl using a slotted spoon. Set aside.

Return the saucepan to medium heat. Add 2 tablespoons butter and heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3 to 4 minutes. Add rice and stir until begins to turn opaque, about 2 minutes. Add the wine and, using a wooden spoon, scrape any browned bits from the bottom of the pan.

Once the liquid has been absorbed, increase heat to medium and, using a ladle, add about 1 cup of hot broth to the rice. Cook, stirring constantly with a wooden spoon over medium heat until broth is almost fully absorbed. Add the remaining stock ½ cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.