Bord Bia learn to cook with @nevenmaguire

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bordbia

Competition lines have now reopened for any budding chefs aged 8-14 to win a place on our next live zoom cook along with @nevenmaguire taking place Friday 9th April at 3:30pm!

Enter now through the link in our bio. Lines close this Thursday 25th of March at 5:30pm and winners will be notified on Friday 26th of March.

Don’t worry if you don’t win a place this time, sessions will be running until June!

Odlums: Keep the kids busy with this quick and easy Queen Cakes recipe. Decorating them is the really fun part!

odlums queen cakes for kids

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:

  1. Ensure oven is fully preheated to 200°C/400°F/Gas 6.
  2. Next, put bun paper cases into bun tins.
  3. 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.
  4. Put heaped teaspoons of the mixture into each bun case.
  5. Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
  6. 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

 

Odlums: Keep the kids busy with this quick and easy Queen Cakes recipe. Decorating them is the really fun part!

odlums queen cakes for kids

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:

  1. Ensure oven is fully preheated to 200°C/400°F/Gas 6.
  2. Next, put bun paper cases into bun tins.
  3. 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.
  4. Put heaped teaspoons of the mixture into each bun case.
  5. Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
  6. 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

 

Odlums Peanut Butter Cookies

peanut_butter_cookies

Category Afternoon Tea

Cook Time 15-25 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 125g/4oz Butter (room temperature)
  • 175g/6oz Shamrock Light Muscovado Sugar
  • 125g/4oz Kelkin Crunchy Peanut Butter
  • 1 Egg, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
  2. Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
  3. Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
  4. Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
  5. Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
  6. When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep them fresh.

Peanut Butter Cookies

Chocolate and Cranberry Hot Cross Buns

What you need:

  • 400g  Odlums Strong Flour
  • 2 TBLS Cocoa
  • Pinch of salt
  • 1 X 7g Dried yeast Sachet
  • 50g/2oz Butter ,melted
  • 50g/2oz Light Brown Sugar
  • 1tsp Mixed spice
  • ¼ tsp Grated Nutmeg
  • 200ml Milk, warm
  • 1 Egg beaten
  • 150g/5oz       White/Dark  Chocolate chips
  • 100g/3.5oz    Cranberries
  • ¼ cup runny honey or melted apricot jam to glaze

How to:

  1. Pre-heat the oven to 180C/350F/Gas mark 4, line a baking tray with non-stick parchment.
  2. Place the melted butter in a medium bowl add the sugar, mixed spice, nutmeg and pinch of salt, stir in the warm milk add the egg and whisk well.
  3. Sift the flour and cocoa powder into a large bowl, sprinkle on the yeast to one side of the bowl. Make a well in the middle of the flour and pour in the liquid, stir really well to bring the mixture into dough. Knead for 5 minutes until the dough forms a smooth mound.
  4. Stretch out the dough as flat as possible, sprinkle with the chocolate chips and cranberries, fold over the dough and knead for a further 5 minutes.
  5. Place the dough in an oiled bowl, cover with cling film and leave in a warm place to prove, it may take one or two hours, it should double in size.
  6. When the dough is ready, tip it onto a floured surface, knock it back and knead for a few minutes.
  7. Divide the dough into 12 equal buns, form into a neat round and place on the parchment repeat with the remaining pieces of dough leaving space between each bun.
  8. Cover with oiled cling film and allow rising once again, probably 30-40 minutes.
  9. Bake for 25-30 minutes until the buns spring back when touched, remove to a cooling rack. Brush with warmed runny honey.
  10. Pipe icing onto cooled buns in a cross and allow to dry.

Cooks Tips!  Kids love these, great dusted with edible glitter or sprinkles.

Bord Bia learn to cook with @nevenmaguire

bordbia's profile picture

bordbia

Competition lines have now reopened for any budding chefs aged 8-14 to win a place on our next live zoom cook along with @nevenmaguire taking place Friday 9th April at 3:30pm!

Enter now through the link in our bio. Lines close this Thursday 25th of March at 5:30pm and winners will be notified on Friday 26th of March.

Don’t worry if you don’t win a place this time, sessions will be running until June!