We’ve given this traditional flapjack recipe a fruity twist to make them even chewier (not to mention tastier). If you like yours with an extra bit of natural sweetness, pop in a handful of cranberries. Either way, they’re sure to be a big hit!
- 100g Dairygold Baking Block
- 80g brown sugar
- 250g oats
- 1 ripe banana
- 2 tbsp golden syrup
- 30g cranberries (optional)
Preheat your oven to 220°C/425°F/Gas Mk 7.
Lightly grease a cake tin or deep baking tray.
In a deep saucepan, melt the Dairygold Baking Block, golden syrup and sugar together.
While it’s melting, mash the banana with a fork. (This could be something your “Assistant Baker” can do.)
Remove from the heat and add the mashed banana to your mixture, then add the oats and cranberries.
Stir around until the oats are evenly coated, then spread the mixture into your tin.
Bake for 15-20 minutes, allow to cool, slice into squares, and get chewing!
Kick off the day with an energising and revitalising Almond, Blueberry and Banana smoothie.
- 2 medium bananas
- 100g of frozen blueberries
- 250ml of almond milk
Optional – handful of almond nuts for added flavour and texture.
In a blender combine 2 medium bananas, 100g of frozen blueberries and your 250ml of almond milk. If you have chosen to use almonds also you can add them in.
Mix on a medium pace until all ingredients are blended into a smooth consistancy.
Super easy, delicious and nutritious.
This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.
For the streusel:
4 tbsp plain flour
1oz (2 tbsp) Kerrygold butter, diced, extra to grease
2 tbsp light brown sugar
3 tbsp toasted skinned hazelnuts, finely chopped
For the cake:
5oz (10 tbsp) Kerrygold butter, at room temperature
5oz (2/3 cup) caster sugar
3 eggs, beaten
8oz (11/3 cups) self-raising flour
1 tsp baking powder
¼ tsp ground cinnamon
1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))
4oz (¾ cup) toasted skinned hazelnuts, finely chopped
4 tbsp milk
warm custard, to serve
Preheat the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then line with a circle of buttered parchment paper. To make the streusel, place the flour in a small bowl and rub in the butter, then stir in the brown sugar and hazelnuts.
To make the cake, beat the butter and caster sugar together with a hand held electric mixer in a bowl until light and fluffy. Beat in the eggs, a little at a time, adding one tablespoon of the flour when you have added about half of the beaten eggs. This will stop it from curdling. Sift over the rest of the flour and the baking powder and cinnamon, then mix lightly. Add the apple, hazelnuts and milk and fold in until thoroughly combined.
Spoon the cake mixture into the prepared cake tin and spread level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping is golden brown. To test if the cake is done, insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.
To serve, cut the apple and hazelnut streusel cake into slices and arrange on plates with the warm custard.
Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.
- 2 tablespoons Kerrygold Unsalted Butter
- 1 tablespoon olive oil
- 1 cup minced onion
- 2 teaspoons very finely minced garlic
- Salt, freshly ground pepper
- 1 1/2 cups Arborio rice (or Cal-Rose short grain rice, if Arborio is not available)
- 1/2 cup white wine
- 4 1/2 cups chicken broth, kept at a simmer
- 1 1/2 lbs asparagus, tough ends removed and discarded; stalks cut diagonally in 2-inch pieces
- 3/4 cup grated Dubliner cheese
- 3 tablespoons cold Kerrygold Unsalted Butter, cut into small pieces
Preheat oven to 400 degrees F
In 3.5 quart wide Dutch oven or any wide, heavy pan with lid, melt the butter over medium heat
Sauté onion until translucent and tender
Add rice, stirring occasionally, until rice is slightly toasted, about 2-4 minutes
Add garlic and salt (to taste), stirring until garlic is just fragrant, about a minute
Add the wine, and let cook for one minute
Stir in 3 cups of broth, turn up the heat to medium high, and bring to a simmer
Cover and place pot in oven.
Stir once halfway through cooking, after about 15 minutes
Cover pot again and continue to cook until the rice is tender and broth is absorbed, about 25-30 minutes
About 10 minutes before rice is done, coat asparagus pieces in the olive oil and spread on an aluminum-foil lined baking sheet
Sprinkle asparagus with salt
Place asparagus in oven (along with the rice) and roast until tender (about 7-10 mins)
Remove risotto from oven
Stir in remaining 1 1/2 cups warm broth, cheese, asparagus, butter pieces plus salt and freshly ground pepper to taste
Serve immediately with extra grated Dubliner Cheese, if desired.
- 8 egg whites
- 500g caster sugar
- 1 teasp. white wine vinegar
- 1 teasp. vanilla extract.
Summer Fruits & Cream Filling
- 400g strawberries
- 200g raspberries
- 200g blueberries
- 200g blackberries
- 250g caster sugar
- Juice of 1 lemon
- 500g mascarpone cheese
- 250g Compsey Greek-style yoghurt
- Grated rind of one lemon
For the meringues
Set the oven to 100ºC and line 2 baking sheets with parchment. Combine the egg whites, sugar, vinegar and vanilla extract. In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks. Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets. Bake for about 2 hours. Cool to room temperature.
Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes. Process the fruit mixture. Set aside.
Whisk the mascarpone, yoghurt and lemon rind together.
Tap the centre of each meringue to form a nest. Warm the coulis in a saucepan. Turn off the heat and add the remaining whole berries. Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.
Cooking time: 10 minutes
Preparation time: 5 minutes
- 1 tsp vegetable oil
- 6 rashers back bacon
- 1 Bramley Apple, quartered, cored and sliced
- 4 slices thick white bread
- Butter for spreading
- 25g soft blue cheese, crumbled
- Heat the oil in a non-stick frying pan, add the bacon and cook over a medium heat for 67mins, turning once until golden and crisp. Transfer to a plate and keep warm.
- Add the Bramley apple slices to the pan and sauté over a medium heat for 3mins or until tender and golden.
Remove from the heat.
- Butter the bread and top two slices with the bacon and apples. Crumble over the cheese and top with the remaining slices of bread. Cut in half and serve.
This is a delicious, easy and very healthy bread.
- 250g wholemeal flour
- 200g plain white flour
- 1 teasp. bread soda, sieved
- 1 teasp. salt
- 1 egg
- 350ml buttermilk, approx.
- 1 teasp. Honey
- 1 tablesp. sesame seeds or pinhead porridge oats
Preheat the oven to Gas Mark 6, 200°C (400°F).
Mix the flour, bread soda and salt together in a bowl. Combine the egg with the buttermilk and honey then mix into the flour. Add a little more buttermilk if the mixture is dry – it should be a soft dough. Then pour the lot into a lightly oiled loaf tin. Sprinkle the sesame seeds or porridge oats over the top of the loaf if using.
Bake for 45-50 minutes. To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked. Remove from the tin and wrap in a clean tea towel while cooling. This will keep the crust soft.