First time making my freestyle world bread recipe since assessment day @schoolofartisanfood!
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It’s my 100% sourdough version of ‘bairín breac’ or ‘barm brack’… Cranberries apricots and raisins soaked in spiced chai tea… a little bit of rye for flavour and topped with a spiced tea glaze 👌
Perfect with a cuppa ☕…See more
Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Irish Strawberry & Lemon Tart using our new Simply Better Irish King Strawberries from Clarke’s Fresh Fruit. Find the full recipe below:
Ingredients (Serves 8) 500ml Simply Better Single Source Irish Jersey Cream 1 Jar Simply Better Sicilian Lemon Curd 250g Simply Better Irish King Strawberries, sliced 50g Pistachios For the Sweet Shortcrust Pastry 175g Plain Flour 100g Butter, diced and chilled 50g Caster Sugar Pinch of Salt 1 Simply Better Free Range Corn Fed Egg ½ Tbsp. Simply Better Organic Irish Jersey Milk Zest of ½ Lemon
Method 1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg, milk and lemon zest and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour. 2. Preheat the oven to 180°C (350°F/Gas Mark 4). 3. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Transfer to the freezer for 10 minutes to firm up. 4. Remove the tart tin from the freezer. Line the pastry with baking parchment and fill with baking beans or rice. Bake for about 15 minutes or until the pastry is firm, then remove the beans or rice and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool completely. 5. Whip the jersey cream in a bowl until you achieve soft peaks then fold in the lemon curd. Pour the lemon cream into the cooled pastry case. Arrange the sliced strawberries on top and scatter over the pistachio nuts. Keep chilled until ready to serve.
Ensure oven is fully preheated to 200°C/400°F/Gas 6.
Next, put bun paper cases into bun tins.
Put the flour, sugar, butter/margarine, eggs and water into a bowl. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth.
Put heaped teaspoons of the mixture into each bun case.
Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
Cool on a wire tray. When cold, decorate as liked with your favourite toppings.
Rachel shares the recipe for her mouth-watering Cookies and Cream Cheesecake from her show Rachel Allen’s Everyday Kitchen
Ingredients
For the double chocolate chip cookies
makes 20 large cookies
225 g (8oz) butter, softened
325 g (111/2oz) caster sugar
2 eggs
1 tsp vanilla extract
225 g (8oz) plain flour
75 g (3oz) cocoa powder
1 tsp bicarbonate of soda
1/4 tsp salt
175 g (6oz) dark chocolate (55–70% cocoa solids), chopped into small pieces, or dark chocolate chips
For the cheesecake
15 g (1/2oz) cocoa powder, sifted
25 ml (1fl oz) strong coffee, such as espresso
1 tsp vanilla extract
500 g (1lb 2oz) mascarpone
400 ml (14fl oz) double or regular cream
50 g (2oz) icing sugar
50 g (2oz) dark chocolate (55–75% cocoa solids), grated, for sprinkling
9-12 of the double chocolate chip cookies
23cm (9in) diameter spring-form cake tin
Method
Place the butter in a large bowl and beat until very soft. Add the sugar and beat until the mixture is pale and fluffy. Crack in one egg at a time, beating between each addition, then add the vanilla extract. Sift in the flour, cocoa powder, bicarbonate of soda and salt, then add the chocolate pieces/chips and fold in to combine. Alternatively, place all the ingredients except the chocolate pieces/chips in a food processor and whiz briefly until they come together, then fold in the chocolate.
With wet hands, form the dough into balls each the size of a golf ball (or use two soup spoons to scoop up and shape the same amount of dough). Arrange on the prepared baking sheets, placing 6–7 balls of dough on each sheet and leaving space for the cookies to spread.
Bake for 10–14 minutes or until the cookies look slightly cracked on top. (With three baking sheets, you will need to cook them in three batches, or two batches in a fan oven.) Take out of the oven and allow to cool for a few minutes, then remove from the baking sheets using a palette knife or metal fish slice and place on a wire rack to cool down completely.
In a large bowl, whisk together the cocoa powder, coffee, vanilla extract, mascarpone, cream and icing sugar for 1–2 minutes or until thick.
Arrange one-third (3–4) of the cookies in the bottom of the cake tin, then spread over one-third of the chocolate cream mixture. Add a second layer of cookies, then another layer of chocolate cream, followed by a final layer of cookies and a final layer of chocolate cream.
Use a spatula to smooth the top layer of chocolate cream, then cover the tin with cling film and place in the fridge to chill for eight hours or overnight.
To remove the cheesecake from the cake tin, run a small, sharp knife around the cheesecake to loosen the edges, then unfasten the clip and lift away the sides of the tin. Using a palette knife or a metal fish slice, loosen the cheesecake from the base of the tin and carefully slide off onto a plate. Sprinkle with the grated chocolate to serve.
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.
Serves:4
Ingredients:
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
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.
These yoghurt scones are the perfect kickstart to your day or lovely as a lunchtime treat. We love to serve them topped with a spoon of jam and a dollop of Glenilen yoghurt.
Ingredients
Dough
125 g Glenilen Natural Yoghurt
200 g plain flour
1 tsp bicarbonate of soda
20 g wheat bran
30 g honey
25 g butter
110 g dried fruit
70 ml buttermilk
1 egg, egg wash
Method
Preheat your oven to 200C/180C fan.
Line a tray with parchment paper & set aside.
Into a mixing bowl, sieve in the flour and soda.
To this add the bran and mix.
Add the cubed butter and with clean hands, rub together to blend.
At this stage, add the Glenilen Natural Yoghurt, honey and buttermilk.
Mix to form a soft scone dough.
Roll on a lightly floured surface to a thickness of 2″.
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.
Makes about 6 servings (depending on hunger level and capacity for
sharing) Note: These scones are more muffin-like in texture; dough will be moist and wet, which ensures a tender texture.
Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats
METHOD: 1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment 2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl 3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined 4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger 5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges) 6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water 7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family
Foodaware 