Tag: baking

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Cookies…naturally leavened with cinnamon, raisins, dark chocolate & peanut butter. Rolled in maple toasted oats!

 

doireanns sourdough cookies

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When you’re gifted a delicious tub of @butterbikeco cinnamon & raisin PB there’s only one thing to do…..bake cookies✌️
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Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments

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Clodagh McKenna’s Orange Pistachio Yogurt Cake @NDC_ie #foodaware

clodagh orange pistachio

Yields 8 Servings
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!

To serve:

Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt

Ingredients checklist
50 g slightly stale white breadcrumbs
100 g almonds, ground
100 g pistachios
1 tsp baking powder
4 eggs
150 g caster sugar
125 ml sunflower oil
200 ml natural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1 star anise
1 cinnamon stick

Instructions

Pre-heat the oven to 190°C / Gas 5.

Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.

In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.

In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.

 

Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.

Pour the mixture into the prepared cake tin and into the pre-heated oven.

 

Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.

 

Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.

 

While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.

 

Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt

https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/

 

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Kerrygold Rustic Raspberry Tart #foodaware

rustic rasperry tart

Serves:

4 to 6 servings

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Ingredients:

  • Crust:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
  • 1 large egg yolk (reserve white)
  • 3 to 5 teaspoons ice water
  • Filling:
  • 2 cups raspberries
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch

Directions:

To Make Crust:

Heat oven to 425° F. In food processor, whirl together flour and salt. Add Kerrygold Pure Irish Butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.

To Fill Tart:

Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.

Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.

http://kerrygoldusa.com/recipes/rustic-raspberry-tart

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Clodagh McKenna‏, My Carrot Cake with Orange Blossom frosting recipe #foodaware

Makes 1 Cake (10 portions)

INGREDIENTS:

3 eggs

140ml/5floz vegetable oil, plus extra for greasing

220/7oz light brown sugar

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

350g/12oz grated carrots, (grated weight)

100g/3½ oz golden raisins

100g/3½ oz walnuts, chopped

200g/7oz self-raising flour

1/2 tsp bicarbonate of soda

For the orange blossom frosting 

300g/10½ oz cream cheese, chilled

70g/2½ oz butter, at room temperature

300g/10½ oz icing sugar, sifted

1 orange, zest only

2 teaspoons of orange blossom water

METHOD:

1.          Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.

2.        For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.

3.        Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.

4.       Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

5.        For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.

6.       Decorate with orange zest on top of the frosting.

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Odlums Cranberry & Brie tarts for a real festive treat!

odlums cranberry brie tarts

Tasty & savoury, check out our Cranberry & Brie tarts for a real festive treat!

What you need:

Short crust Pastry

  • 225g/8oz Odlums Strong flour – Sieved
  • Good pinch of salt
  • 125g/4oz Butter or Margarine
  • 1 Pinch of Goodalls Rosemary (optional)
  • 2 – 3 Tbsp of cold water

Filling:

  • Jar of Cranberry Sauce
  • 200g Brie Cheese
  • Black pepper

How to:

  1. Preheat the oven to 200c/400F/Gas Mark 6. Lightly grease 2 x 12 shallow bun trays.
  2. Sieve the flour and salt into a large bowl, grate the butter and mix lightly with the tips of the fingers to combine. Add the rosemary (if using) and gradually add small amounts of cold water. Use a knife instead of a wooden spoon as the metal will be colder and will help bring your ingredients together better.
  3. Mix until the mixture forms a dough.
  4. Turn the dough out onto a lightly floured worktop and lightly knead it.
  5. Dust your rolling pin with a little flour and roll it out until the pastry becomes quite thin as this will rise during baking.
  6. Use a cookie/scone cutter and cut out rounds. Put the rounds into shallow cupcake/bun trays.
  7. Pierce the pastry with a fork before putting them into the oven to bake.
  8. Once you have done this pop the baking tray into the top shelve of the oven for no more than 15 minutes.
  9. After 15 minutes take out the baked pastry so you can fill them. Leave the oven on as these will need to go back in for a further 5 minutes
  10. In each round, place a small dollop of cranberry sauce, topped with a cube of Brie put them back in the oven for 5 minutes. Top shelf and at the same temperature as above.

 To Serve:

Sprinkle with some black pepper and garnish with a little greenery, like parsley or chopped chives. Serve with a side salad. You could also replace the Brie with some Goats cheese.

Cranberry and Brie Mini Tarts