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Paul Flynn’s gooey cheese toastie @kerrygoldirl #thetannery


kerrygoldirl
We’ve just added two more fabulous recipes from @paulflynnchef Food Truck Favourites to our website. This week was all about vegetarian dishes & Paul visited @gursha_ie @thesaucycow_ & @elmilagro_ireland for inspiration. His recipes include this excellent gooey cheese toastie 🤩 check out our Paul Flynn highlight to find all the recipes so far or head over to our website, link in bio ✨

https://kerrygold.com/ie/recipes/gooey-cheese-toastie/
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Digging new season potatoes @rachelallencooks @ballymaloecookeryschool


ballymaloecookeryschool
New season potatoes are being dug daily here at Ballymaloe Cookery School and delivered up to the Farm Shop by the hardworking gardeners. The pic of @rachelallencooks is from last year when everyone (literally) dug in during the lockdown and helped out anywhere they could.
Thank goodness things are begining to look a little more normal. Swing by the shop and grab a bag of Homegrown Organic Spuds at The Farm Shop. Bring them home and gently boil in salted water, slather with some delicious butter and a sprinkling of @maldonsalt. It couldn’t be more #SimplyDelicious
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Rachel Allen’s Divine Rich Chocolate Cake recipe #Ballymaloe  😋 😍  🇮🇪


rachelallencooks
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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