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Shades of Ireland by imelda__rose


imelda__rose
Spent most of today exploring Geopark sites in Cavan. As part of work. Yes. Work! 💚 This is Killykeen Forest Park and it’s just a magical setting with a special, tranquil vibe about it. Not to mention the spectrum of tones and colours in the trees. Happy Out. .
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#thisiscavan #killykeenforestpark #killykeen #macgeopark #thisisntwork #blessedlife #countrysideofficer #geoparklife #crossborderworking #niblogger #irishblogger #theramblingbaker #getoutdoorsmore #irishcountryside #visitireland
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Odlums Honey & Oat Quick Bread

Honey-Oat-Quick-Bread

Honey & Oat Quick Bread

CategoryBreads

Cook Time40-45 mins

What you need:

  • 200g/7oz Odlums Coarse Wholemeal Flour
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Odlums Porridge Oats, plus extra for dusting
  • 1 level teaspoon Odlums Bread Soda
  • 250g carton Yoghurt
  • 1 Egg
  • 2 tablespoons Olive Oil
  • 3 tablespoons Honey
  • 150ml/¼pt Milk

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 900g/2lb loaf tin and sprinkle some oats inside the tin.
  2. Put the wholemeal flour, plain flour and oats into a large mixing bowl and mix well. Sieve in the bread soda and mix to combine.
  3. In a separate bowl beat together the yoghurt, egg, olive oil, honey and milk. Add to the dry ingredients and combine together gently until all dry ingredients are moistened.
  4. Transfer to the prepared tin and sprinkle the extras oats on top, then make a cut down the centre with a knife.
  5. Bake in a central position in the oven for 40-45 minutes until well risen and golden brown. Loaf is baked when tapping underneath produces a hollow sound.
  6. Turn onto a wire tray to cool. Delicious served warm with butter and a drizzle of honey.

Honey & Oat Quick Bread

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Snickers & Nutella Rocky Road by imelda__rose

imelda__rose's profile picture
imelda__rose
Snickers & Nutella Rocky Road 🤭🤤
5 ingredients. 10 mins to make. No bake. 2 hours chilling. In your belly. Perfect weekend treat!
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350g @cadburyireland Dairy Milk
250g @nutellauk
200g @mcvities_ire digestives
280g @snickersuk
75g @odlums_ireland mini mallows
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1. Melt chocolate and Nutella
2. Chop snickers and digestives
3. Add mallows, 160g snickers and digestives to melted chocolate and Nutella
4. Pour into lined 8×8 tin and spread out. Top with the remaining 120g snickers
5. Refrigerate for 2 hours
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#nutella #snickers #nutellaandsnickers #rockyroad #snickersrockyroad #nutellarockyroad #nobaketreats #weekendtreats #weekendindulgence #snickersrecipe #nutellarecipes #irishrecipes #irishfoodblogger #nifoodie #nifoodblogger #niblogger #irishblogger #irishbakes #irishbaker #theramblingbaker #irishfoodie #nibaker #irishbaker
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Rachel’s Double Chocolate Chip Cookies

Screenshot_2020-01-14 Rachel Allen on Instagram “OHHH YESSSS These Double Chocolate Chip Cookies are possibly up there as m[...](3)

rachelallen1's profile picture

rachelallen1

OHHH YESSSS….These Double Chocolate Chip Cookies are possibly up there as my very favourites. This is a perfect day for some cosy baking. Let me know how you get on.. see Recipe below from my book Rachel’s Everyday Kitchen , @harpercollinsire @harpercollinsuk #baking #cosy #cosybakingday #doublechocolate #doublechocolatechip #doublechocolatechipcookies Makes 20 large cookies-never enough


225g butter, softened

325g caster sugar

2 eggs

1 tsp vanilla extract

225g flour

75g cocoa powder

1 tsp bicarbonate of soda

¼ tsp salt 175g dark chocolate chips

 

Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .

Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.

With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.

If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪

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Odlums chocolate biscuit cake recipe


odlums_ireland
Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨

You will need:
275g/10 oz Butter
150ml/¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.

Method:
✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well.
✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.

#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking
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Mediterranean Style Potato & Greens Salad

Ingredients

100g baby/new season potatoes (or 2cm cubed Roosters)

½ fennel bulb, finely sliced

1 small courgette

50g cook lentils

30g pomegranate seeds

10 green beans, topped and tailed

10g sunflower seeds

For the dressing:

2tbsp olive oil

Juice of 1 lemon

½ tsp dill

1tsp chopped parsley

Method

Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl.  Cook the green beans in the potato water until tender and place into the bowl.

Take a vegetable peeler to make ribbons of courgette and place into the bowl.

Add the finely sliced fennel, cooked lentils and pomegranate seeds.

Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.

Prep in:20 mins
Cook in:10 mins
Serves:2
Per Serving %RI
Energy (Kcal) 226 11%
Energy (KJ) 940 11%
Fat 14g 20%
Saturated Fat 2g 10%
Total Sugars 5g 5%
Salt 0.3g 5%

https://potato.ie/recipes/mediterranean-potato-greens-salad/

 

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Odlums wholemeal rye bread recipe

odlums rye with avo

Jan 5

Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch

What you need:

  • 500g/1lb 2oz Odlums Wholemeal Rye Flour
  • 500ml/ 17fl oz Warm Water
  • 1 tbsp Black Treacle
  • 1 x 7g sachet Instant Dried Yeast
  • ½ tsp Salt

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.
  2. In a jug, add treacle to the warm water and stir.
  3. Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.
  4. Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.
  5. Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.
  6. Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.
  7. Turn out onto a wire tray to cool. Enjoy!