Tag: baking

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Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

 

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

http://www.odlums.ie/recipes/banana-tea-bread/

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Catherine’s Citrus Apple Crumble – Odlums porridge oats

What you need:

  • 175g/6oz Odlums Porridge Oats
  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Demerara Sugar
  • 125g/4oz Butter or Margarine
  • Pinch of Cinnamon (optional)
  • 450g/1lb Cooking Apples (peeled, cored and sliced)
  • 2-3 tablespoons Sugar, to sweeten
  • Rind & Juice 1 Lemon
  • Rind & Juice 1 Orange

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.
  2. Put the oats, flour, sugar and cinnamon if used, into a bowl.
  3. Rub in the butter or margarine with the tips of your fingers to form a dough.
  4. Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
  5. Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
  6. Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.

http://www.odlums.ie/recipes/citrus-apple-crumble/

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White Soda Bread recipe @Ballymaloe Co.Cork

INGREDIENTS

Preheat the oven to 250deg C

Makes 1 loaf

450g (1lb, 31/2 cups) plain flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
300-600ml (1/2 – 1 pint, 1 1/4 – 2 1/2 cups) sour milk or buttermilk

METHOD

Sieve the dry ingredients. Make a well in the centre.

Pour in all the milk at once. Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.

Cut a deep cross on the loaf and prick in the four corners.

Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow. Cool on a wire rack.

Tip! Soda breads are best eaten on the day they are made, but are still good the next day.

Spotted Dog

Follow the recipe above adding: 1 dessert spoon of sugar, 100g sultanas, 1 egg.

Add the sugar and the sultanas with the flour and drop the egg in with the milk before missing. Spotted dog is also called railway cake in some parts of Ireland.

Stripy Cat

Follow the spotted dog recipe replacing the sultanas with 75g of roughly chopped best quality chocolate.

Come to savour culinary delights at Ballymaloe House Hotel.BOOK YOUR STAY

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Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

More from
Neven Maguire: Home Chef

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Breakfast muffins for Baby 🤤 @dunnesstores @babyledfeeding

https://www.instagram.com/reel/CnmKgPyK4Ur/?igshid=MDJmNzVkMjY=

dunnesstores

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  • dunnesstores's profile picturedunnesstoresVerified
  • Start yours and your baby’s day off right with these delicious and super nutritious breakfast muffins. Made using wholesome ingredients like carrots, apples, sunflower seeds, Greek yogurt and wholemeal flour, these muffins are the perfect breakfast finger food for your little one to enjoy in the morning.
  •  To serve to babies – Ensure you are always sitting with your baby when they are eating. Serve a mini muffin with a side of fruit. I like to use sliced pear, mango or strawberries.
  •  For older children serve 2 mini muffins or 1 large muffin in their lunchbox.
  • These muffins are perfect for school as they contain no sugar whatsoever!
  • The only sweetness comes from the delicious apple. You can make them even sweeter by adding a mashed banana to the mixture. @babyledfeeding
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Rory O’Connell’s Tuscan Apple, Lemon & Almond Cake






Food on RTÉ

@RTEfood
·


Crisp on top and full of plump, juicy apples, this Tuscan tart is simply delicious.

By Rory O’Connell

Celebrity Chef

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

Ingredients

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet. 
 
Serves 8 
 

  • 10g butter melted for greasing the parchment paper 
  • 4 dessert apples 
  • Finely grated zest of 2 lemons 
  • 1 teaspoon vanilla extract 
  • 250g caster sugar 
  • 2 eggs 
  • 150ml cream 
  • 110g butter melted and cooled 
  • 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds 
  • 110g plain flour sieved 
  • 1 ½ teaspoons baking powder sieved 
  •  100g of apricot jam 
  • 1 tablespoon lemon juice, warmed and sieved 
  •  2 tablespoons of chopped sweet geranium leaves ( optional) 

Method

  1. Preheat the oven to 180c / 350 f / gas 4 
  2. Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.
  3. Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest. Whisk the vanilla, sugar, and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.
  4. Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.
  5. Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.
  6. Remove from the oven and allow to cool slightly. While the tart is still warm, Paint the surfaced with the warm sieved apricot jam to achieve a glossy glaze and if using the chopped geranium, sprinkle on immediately after glazing the tart. 
  7.  Serve warm with softly whipped cream. 
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Breakfast muffins for Baby 🤤 @dunnesstores @babyledfeeding

https://www.instagram.com/reel/CnmKgPyK4Ur/?igshid=MDJmNzVkMjY=

dunnesstores

Verified

•

Follow

Liked by 

mcmanuspauline and others

  • dunnesstores's profile picturedunnesstoresVerified
  • Start yours and your baby’s day off right with these delicious and super nutritious breakfast muffins. Made using wholesome ingredients like carrots, apples, sunflower seeds, Greek yogurt and wholemeal flour, these muffins are the perfect breakfast finger food for your little one to enjoy in the morning.
  •  To serve to babies – Ensure you are always sitting with your baby when they are eating. Serve a mini muffin with a side of fruit. I like to use sliced pear, mango or strawberries.
  •  For older children serve 2 mini muffins or 1 large muffin in their lunchbox.
  • These muffins are perfect for school as they contain no sugar whatsoever!
  • The only sweetness comes from the delicious apple. You can make them even sweeter by adding a mashed banana to the mixture. @babyledfeeding