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Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores
#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry
Odlums Chocolate Christmas Pudding
Ingredients:
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
Method:
- 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.
- 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).
- Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
- 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.
- 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.
- 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.
- 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!
Odlums Red Velvet Cupcakes & Cream Cheese Topping
What you need:
- 200g/7oz Odlums Cream Plain Flour
- 125g/4oz Butter (room temperature)
- 150g/5oz Granulated Sugar
- 1 Egg
- 2½ tablespoons Cocoa Powder, sieved
- ½ teaspoon Goodall’s Vanilla Extract
- 25ml/1 bottle Goodall’s Red Colouring
- 150ml/¼pt Buttermilk
- Pinch of Salt
- ½ teaspoon Odlums Bread Soda, sieved
- 1½ teaspoons White Vinegar
Topping
- 125g/4oz Butter (room temperature)
- 100g Cream Cheese
- 325g/11oz Icing Sugar (sieved)
- 1 teaspoon Goodall’s Vanilla Extract
How to:
- Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
- Cream butter and sugar together until light and creamy. Add the egg and beat well.
- Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
- Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
- Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
- Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
- Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
- When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked
Spelt & honey scones served with greek yoghurt and honey @Odlums_Ireland
Odlums @Odlums_Ireland 14 hours ago
Made with spelt flour and honey instead of sugar, these scones are delicious served with greek yoghurt and honey http://bit.ly/2iPp0e9
Happiness is a Piece of Cake!
datsescafeandcakes
Sponge,buttercream and raspberry jam filling.#sponge#baking#baker#dripcake#dripstylecake #instagood#cafe#cavan#ireland
Japanese milk bread – Shokupan @rachelallencooks #Ballymaloe
Verified
ballymaloecookeryschool and others
- rachelallencooksVerifiedHappy Homemade Bread Day 🍞
Japanese milk bread – Shokupan
This is a Japanese tear-and-share loaf of bread with the most wonderful pillowy soft texture. It’s inspired by the Yudane and Tangzhong method where a little bit of flour and water or milk (both in this case) are cooked together to make a white sauce before mixing in the remaining ingredients. This method pre-gelatinises the starch in the flour allowing it to absorb more liquid, giving you a super-light loaf that stays fresh for longer as it retains the moisture.
It also is divine with cinnamon, cardamom,dried fruit and/or candied peel added as a sweet treat.
Here’s the recipe 👇🏽 below in Comments in 2 parts! Happy baking 🧡
This bread can be made so easily using a Thermomix @thermomixukandireland too!Edited · 3h - rachelallencooksVerifiedThis quantity will make one 23 cm tear-and-share loaf.
50g water
50g milk
15g strong white flour
375g strong white flour
15g milk powder
25g caster sugar
1 teaspoon salt
115g milk
1 egg, beaten
25g fresh yeast or 12g dried yeast
50g butter, melted
Pour the water and the milk into a small saucepan and bring to the boil. Add in the 15g of flour & cook, whisking all the time, over the heat for a couple of minutes until the liquid has thickened to a white sauce. Tip the white sauce into a bowl & cool.
Place the 375g of strong white flour in a mixing bowl, or the bowl of an electric food mixer (with the dough hook attached) ) with the milk powder, the sugar & the salt, & mix.
Now place the milk in a separate bowl & add in the beaten egg, the yeast,the melted butter & the white sauce. Stir then pour all of this liquid into the dry ingredients & mix to a dough. Knead for 8-10 minutes by hand or in the machine until you have a smooth and almost springy dough, don’t add flour while you’re kneading, the dough is supposed to be slightly sticky. When I’m using a stand mixer for this I scrape down the sides of the bowl a couple of times during kneading.
When the dough has been kneaded enough it will be smooth on the outside. Press it with a floured finger and the dent that you make with your finger should spring back a little bit.
Place the dough into a bowl that’s large enough to take the dough when doubled in size (or leave it in the stand mixer bowl) & cover the bowl with a clean tea towel or a plate. Place it somewhere warm, not above 45’C, or just standing on the counter in your kitchen and allow the dough to double in size, this may take 2 hours. If you wish you can place the covered bowl of dough in the fridge overnight.
When the dough has doubled in size, using a floured fist, punch the dough down to knock it back then knead it for just 1 minute.
Brush a 23cm spring-form tin with melted butter, then dust with flour.
Divide the dough into 8 equal pieces, each weighing about 90g. Keep all dough covered with a clean tea towel while you work with one ball of dough. On a very lightly floured work surface, place one ball of dough.2 likesReply - rachelallencooksVerifiedOn a very lightly floured work surface, place one ball of dough. Fold the edges, all the way round, into the centre of the ball of dough, squashing it down in the centre as you go. Turn the ball over so that the folded side is on the underside and the smooth side is on top. Roll the ball gently under the palm of your hand to make a round roll then place into the prepared tin. Repeat with all the other balls of dough so that you end up with 7 around the sides, spaced apart, and one ball in the centre. Now cover with the tea towel again and place on the worktop or somewhere a little warmer, again not above 45’C , and allow to rise again until almost doubled in size, about 35-45 minutes.
Preheat an oven to 200’C. The dough is ready when you make a little dent with a floured finger and it doesn’t spring back. Also, the balls of dough should have joined together at this stage. Whisk the egg with a pinch of salt and brush very gently over the top of the risen bread. Place the bread in the lower part of the preheated oven to bake for 30-40 minutes. The dough, out of the tin, should sound hollow when you tap it on the base. If you wish you can bake the bread out of the tin for the last 5 minutes of cooking time. Place on a wire rack to cool.2 likesReply - leanwithlesleyLooks delicious, reminds me of your ciabatta/tabata 😂❤️Reply
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It’s my 100% sourdough version of ‘bairín breac’ or ‘barm brack’…
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
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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
Terrine of Vanilla Ice cream with Meringue & Blackberry Sauce @BordBia
This dessert is really timeless – meringue and ice cream have been part of country house cuisine for hundreds of years and it would not have been out of place at the finest tables in Ireland at any time since ice houses were introduced in the 17th century
Serves Makes two small terrines, each serving four.
Ingredients
- 6 egg whites
- 150g (6 oz) caster sugar
- 150g (6 oz) icing sugar, sifted
Ice Cream
- 500ml (scant pint) milk
- 60g (2½ oz) granulated sugar
- 1 vanilla bean
- 6 egg yolks
- 60g (2½ oz) caster sugar
- Gelatine – 2g leaf (1 level teasp.) granulated -soaked in a little cold water
Marinated Blackberries
- 450g (1 lb) blackberries
- 250g (9 oz) sugar
- 125ml (5 fl oz) water
To Cook
First make the meringues:
Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.
Next make ice cream:
Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.
To marinate the blackberries:
Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.
To assemble the terrine:
Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.
Serving Suggestions
Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.
http://www.bordbia.ie/consumer/recipes/fruit/pages/terrineoficecream.aspx
Odlums: Keep the kids busy with this quick and easy Queen Cakes recipe. Decorating them is the really fun part!
Queen Cakes, Fairy Cakes or Buns
CategoryBaking with Kids
Cook Time15 mins
What you need:
- 175g/6oz Odlums Self Raising Flour
- 125g/4oz Shamrock Golden Caster Sugar
- 125g/4oz Butter or Margarine (half a block)
- 2 Eggs
- 2 tablespoons Cold Water
To decorate
- Glacé Icing or Chocolate Spread
- Hundreds and Thousands
- Glacé Cherries
- Sweets
How to:
- 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.
https://www.odlums.ie/recipes/queen-cakes-fairy-cakes-or-bun
Keeling’s Irish No-Bake Strawberry Cheesecake
A quick and easy no-bake strawberry cheesecake. Made with cream cheese, cream and Keelings strawberries… it will soon be a family favourite!DifficultyBeginner
Fruit TypeStrawberriesPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
For the base
250 g digestive biscuits
100 g buttermelted
For the filling
10 Keeling’s strawberriessliced
250 g Keeling’s strawberrieshulled
100 g icing sugar
1 tsp vanilla extract
600 g full fat cream cheese
275 ml double cream
To decorate
Keeling’s strawberriessliced
Directions
1
Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.
As the thrill of international sports betting beckons to enthusiasts around the world, the flavors of Ireland offer great entertainment in the form of a delicious no-bake Irish Strawberry Cheesecake. While punters place bets on global sporting events via online platforms, the rich, creamy cheesecake with the sweet flavor of ripe strawberries tempts the taste buds. This culinary delight, with its soft texture and burst of fruity freshness, provides a welcome respite for players navigating the high stakes and uncertainty of international betting sites. Amidst the excitement of odds and predictions, enjoying a slice of this decadent dessert serves as a great reminder of life’s simple pleasures. As the virtual world of online betting brings together players from all over the world, the essence of Ireland’s culinary heritage is reflected in the form of a delicious Irish no-bake strawberry cheesecake.
2
For the base, blend the digestive biscuits in a food processor until ground to fine crumbs.
3
Pour crumbs into a bowl and add the melted butter. Mix together until all the crumbs are coated.
4
Spoon mixture into prepared tin and press down firmly until evenly spread. Chill in the fridge to set, about 20 minutes.
5
For the filling, arrange a ring of about 10 sliced Keelings strawberries around the edge of the baking tin.
6
Combine 250g Keelings strawberries, icing sugar and vanilla in a food processor, blend to a smooth puree. Add the cream cheese and blend until smooth, then add the double cream and blend until mixture thickens – the batter should be thick enough that it can’t be poured out (about 2-3 minutes).
7
Spoon batter over prepared base and smooth the top with a spatula. Leave to chill and set in the fridge overnight.
8
To un-mould, run a sharp knife around the sides of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.
9
Decorate with slices of fresh Keelings strawberries.
