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.


Quinoa Frittata with Spinach and Feta Cheese


 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

 Serves 4-6


  • 60g quinoa, uncooked
  • 6 eggs
  • 40 g feta cheese, crumbled
  • Handful of baby spinach leaves
  • 100g cooked bacon or ham or chicken
  • 1 teasp. butter

To Cook

1. Cook the quinoa according to your preferred method.
2. Whisk the eggs and add in the cooked quinoa, feta cheese, spinach and bacon OR ham OR chicken.
3. Heat an ovenproof frying pan and melt the butter.
4. Pour the egg mixture into the pan and cook for two minutes on high heat.
5. Transfer the pan to the oven and bake at Gas Mark 4, 180oC (350°F) for 15 minutes or until the middle is firm.
6. Remove from the oven, taking care of the hot handle and serve.


Potatoes with Eggs and Green Cabbage


 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Serves 2


  • Olive oil
  • A handful of cabbage leaves or 10 Brussels sprouts, thinly sliced
  • 2 medium potato, peeled and diced small
  • 2 tablesp. balsamic vinegar
  • 1 clove garlic, minced
  • 50g chopped mushrooms, optional
  • 2-3  chopped scallions, white and green parts
  • 4 eggs
  • Pinch of red pepper flakes, optional
  • Salt and pepper

To Cook

1. Preheat oven to Gas Mark 6, 200°C (400°F).
2. Heat a cast iron pan, over medium heat. Coat the bottom with a little olive oil. Add the sliced cabbage or Brussels sprouts and a pinch of salt. Let them cook for about 4-5 minutes, stirring regularly, or until they start to become golden brown. Remove from the pan and set aside on a plate.
3. Add some more olive oil to the pan, followed by the diced potato and another few pinches of salt and pepper. Toss around the pan so they are cooked on all sides, this will take about 10 minutes. Then stir through the balsamic vinegar, the garlic and mushrooms and cook for another 5 minutes.
4. Add a little water to the pan and place the pan in the oven until the potatoes are finished cooking.
5. Remove from oven and stir in the scallions and a few red pepper flakes. Spread the cabbage/Brussels sprouts on top.
6. Make four little wells to take the eggs then break in the eggs. Place back in the oven and cook for another 8-10 minutes or until the eggs are done to desired taste.  If the greens are getting slightly burnt, cover loosely with tin foil and continue cooking.



Barbecued sweet potato wedges with salsa verde



Lemongrass Shrimp in Kerrygold Garlic and Herb Butter



15 minutes


about 15 minutes


4 servings, 1 skewer per serving.

As if melted Kerrygold Pure Irish Butter wasn’t enough to make the perfect shrimp, our Garlic & Herb Butter adds aromatic flavor that truly brings this dish to life. Coupled with the zing of citrus and fresh ginger, this light seafood skewer really sizzles.

Odlums Chocolate Christmas Pudding



For the Pudding:

125g/4oz Odlums Self Raising Flour

125g/4oz  Butter (softened)

125g/4oz Caster Sugar

2 large Eggs (beaten)

1 tbsp Cocoa Powder

125g /4oz Plain Chocolate (melted)

50g Shamrock Pecan Nuts (chopped)

15ml/1tbsp Milk

 For the sauce:

125g/4oz Plain Chocolate, broken into pieces

25g/1oz Butter

30ml/2 tbsp Golden Syrup


  1. Preheat oven to 150°C/300°F/Gas Mark 2. Butter and line the base of a 900ml / 1 ½ pint pudding bowl with a circle of greaseproof paper or butter wrapper.
  2.  Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of flour if the mixture begins to curdle).
  3.  Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
  4. Spoon the mixture into the bowl and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.
  5. Steam for 1 ½ hours (see directions below) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.
  6. For the chocolate sauce, place all the ingredients in a heat-proof bowl, set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.
  7. Turn the pudding out on to a plate, while warm. Pour over some of the chocolate sauce and serve the remaining sauce on the side. Enjoy!