Tag: baking

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Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

Ingredients:

  • 2 2/3 cups (1lb) plain flour, extra for dusting
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp caster sugar
  • 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
  • 1 cup (8fl oz) buttermilk
  • 1 large egg, beaten
  • Kerrygold butter curls and strawberry jam, to serve

Directions:

Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.

Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.

 

Cheddar variety

Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.

 

Fruit variety

Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.

http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam

 

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Apple and Hazelnut Streusel Cake @kerrygoldusa

apple___hazelnut_streusel_cake_cropped

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

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

Directions:

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.

Apple & Hazelnut Streusel Cake

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Chocolate Meringue Cake by Rachel Allen #ballymaloe

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Spring Bread & Butter Pudding @KerrygoldUSA

Bread_and_Butter_Pudding__made_with_Kerrygold_Grass-Fed_Irish_Butter

Serves:  4-6

If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.

Ingredients:

  • 6 tbsp(3oz) Kerrygold Salted Butter, softened, extra for greasing
  • 4 eggs
  • 1 cup (8fl oz) milk
  • 1 cup (8fl oz) cream
  • finely grated rind and juice of 1 lemon
  • 1 vanilla pod, split and seeds scraped out
  • 6 tbsp caster sugar
  • 9oz sliced white bread (about 9 slices)
  • ½ cup (3oz) ready-to-eat dried prunes, finely chopped
  • ½ cup (3oz) sultanas or raisins
  • good pinch of freshly grated nutmeg
  • 4 tbsp apricot jam
  • pouring cream, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.

Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.

Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.

Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.

To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.

http://kerrygoldusa.com/recipes/bread-butter-pudding

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Delicious Breakfast Yoghurt Scones @GlenilenFarm. Simple and easy to bake!

Breakfast Yoghurt Scones

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″.
  • Using a 3″ round cutter, cut out 7 scones.
  • Place on the lined tray and egg wash.
  • Bake in the preheated oven for 20 minutes.
  • Remove and allow to cool before serving.
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Sweet And Moist Greek Honey Cake #HaughtonHoney

greek-honey-cake-1-w450h450

A sticky Greek cake that tastes a little like the much more complicated Greek dessert Baklava

Thanks to Angela for this simple cake recipe that kids just love.

Ingredients

  • 1 cup of plain flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of orange zest
  • 3/4 cup of butter
  • 3/4 cup of white sugar
  • 3 eggs
  • 3/4 cup of milk
  • 1 cup of chopped walnuts
  • 1 cup of Haughton Honey
  • 1 cup of white sugar
  • 3/4 cup of water
  • 1 teaspoon of lemon juice

Instructions

  1. Preheat your oven to 175c/350F. Grease and lightly flour a 9″ square cake tin. Combine the flour, baking powder, salt, cinnamon and orange rind. Set this to one side.
  2. In a large bowl mix together the butter and the sugar with a whisk until light and fluffy. Then blend in the eggs one at a time. Gently blend in the flour mixture prepared earlier with the milk and stir in the walnuts.
  3. Pour the batter in to the prepared tin. Place in the preheated oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool for 15 minutes and then cut the cake into diamond shapes before pouring the honey syrup over. Decorate with lemon zest if you wish.
  4. To make the honey syrup combine the honey, 1 cup of white sugar and 3/4 cup of water. Bring slowly to a gentle simmer for 5 minutes. Stir in the lemon juice and continue cooking for a further 2 minutes. Keep warm before pouring on to the cake.

Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz

http://www.haughtonhoney.com/our-honey/recipes/sweet-and-moist-greek-honey-cake

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Neven Maguire’s Baked Eggs make for a very tasty breakfast!

neven baked eggs

44m44 minutes ago

Neven Maguire’s Baked Eggs
By Neven MaguireCelebrity Chef

More from
Neven Maguire: Home Chef

Experiment with other flavour additions – a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.

Ingredients

  • Butter, for greasing
  • 2 ripe vine tomatoes, peeled, seeded and finely chopped
  • 4 large eggs
  • 4 tblsp cream
  • 25g (1oz) mature cheddar cheese, finely grated
  • 1 tsp snipped fresh chives
  • Sea salt and freshly ground black pepper
  • Griddled sourdough bread sliced into chunky fingers, to serve

Method

  1. Preheat the oven to 190°C (375°F/gas mark 5).
  2. Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom.
  3. Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the cheddar on top.
  4. Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan.
  5. Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
  6. Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.
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Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

Ingredients:

  • 2 2/3 cups (1lb) plain flour, extra for dusting
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp caster sugar
  • 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
  • 1 cup (8fl oz) buttermilk
  • 1 large egg, beaten
  • Kerrygold butter curls and strawberry jam, to serve

Directions:

Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.

Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.

 

Cheddar variety

Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.

 

Fruit variety

Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.

http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam

 

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Japanese milk bread – Shokupan @rachelallencooks #Ballymaloe

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  • rachelallencooks's profile picturerachelallencooksVerifiedHappy 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
  • rachelallencooks's profile picturerachelallencooksVerifiedThis 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
  • rachelallencooks's profile picturerachelallencooksVerifiedOn 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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