So, so comforting.. homemade rice pudding. Zac wanted to make this last night but we didn’t have any pudding (pearl) rice, so he used Arborio risotto rice, and guess what: it was divine! Of course you can switch up the vanilla for cardamom, rose water, orange zest, saffron, cinnamon etc.. Here’s the recipe 👇🏽 #ricepudding #comfortfood #staysafe #comfortingpudding Baked creamy vanilla rice pudding
75g pearl rice/pudding rice
50g caster sugar
1 tsp vanilla extract
Preheat the oven to 170’C
Place the rice and sugar in the pie dish, mixing together and spreading evenly over the base.
In a large saucepan, bring the milk and cream to the boil. Add the vanilla extract and carefully pour over the rice and sugar (I usually do this while the dish is sitting on the rack in the oven). Bake in the oven for 1 ¼ to 1 ½ hours or until the rice is tender, it’ll be golden on top.
Serve in bowls with a sprinkling of brown sugar, strawberry jam or poached rhubarb , plums etc. 💕
Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃
- 1 cup (1 brick) Kerrygold Butter, at room temperature
- 1/4 cup sugar, plus 2/3 cup for the filling and a little extra for sprinkling
- 2 large eggs, plus an extra for egg wash
- 2 1/2 cups all-purpose flour
- 1 1/2 pounds (4 to 5) tart crisp apples, such as Granny Smith, peeled, quartered, cored, and sliced
- 1/8 teaspoon ground cloves
It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s , @jen.allennn left me 190 loaves to bake this morning . .
#learntocook #learnatballymaloe #cookerycourse #growcooknourish #12weekcookerycourse #cookery #cookingschool #cookeryschool #careerchange #cookingfromscratch #farmtofork #ballymaloecookeryschoolgardens
#giftvouchers #gifttokens #ballymaloecookingshool
#recipesthatwork #cookingcareer #knowwhereyourfoodcomesfrom #farmtofork
- For the double chocolate chip cookies
- makes 20 large cookies
- 225 g (8oz) butter, softened
- 325 g (111/2oz) caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 225 g (8oz) plain flour
- 75 g (3oz) cocoa powder
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 175 g (6oz) dark chocolate (55–70% cocoa solids), chopped into small pieces, or dark chocolate chips
- For the cheesecake
- 15 g (1/2oz) cocoa powder, sifted
- 25 ml (1fl oz) strong coffee, such as espresso
- 1 tsp vanilla extract
- 500 g (1lb 2oz) mascarpone
- 400 ml (14fl oz) double or regular cream
- 50 g (2oz) icing sugar
- 50 g (2oz) dark chocolate (55–75% cocoa solids), grated, for sprinkling
- 9-12 of the double chocolate chip cookies
- 23cm (9in) diameter spring-form cake tin
- Place the butter in a large bowl and beat until very soft. Add the sugar and beat until the mixture is pale and fluffy. Crack in one egg at a time, beating between each addition, then add the vanilla extract. Sift in the flour, cocoa powder, bicarbonate of soda and salt, then add the chocolate pieces/chips and fold in to combine. Alternatively, place all the ingredients except the chocolate pieces/chips in a food processor and whiz briefly until they come together, then fold in the chocolate.
- With wet hands, form the dough into balls each the size of a golf ball (or use two soup spoons to scoop up and shape the same amount of dough). Arrange on the prepared baking sheets, placing 6–7 balls of dough on each sheet and leaving space for the cookies to spread.
- Bake for 10–14 minutes or until the cookies look slightly cracked on top. (With three baking sheets, you will need to cook them in three batches, or two batches in a fan oven.) Take out of the oven and allow to cool for a few minutes, then remove from the baking sheets using a palette knife or metal fish slice and place on a wire rack to cool down completely.
- In a large bowl, whisk together the cocoa powder, coffee, vanilla extract, mascarpone, cream and icing sugar for 1–2 minutes or until thick.
- Arrange one-third (3–4) of the cookies in the bottom of the cake tin, then spread over one-third of the chocolate cream mixture. Add a second layer of cookies, then another layer of chocolate cream, followed by a final layer of cookies and a final layer of chocolate cream.
- Use a spatula to smooth the top layer of chocolate cream, then cover the tin with cling film and place in the fridge to chill for eight hours or overnight.
- To remove the cheesecake from the cake tin, run a small, sharp knife around the cheesecake to loosen the edges, then unfasten the clip and lift away the sides of the tin. Using a palette knife or a metal fish slice, loosen the cheesecake from the base of the tin and carefully slide off onto a plate. Sprinkle with the grated chocolate to serve.
OHHH YESSSS….These Double Chocolate Chip Cookies are possibly up there as my very favourites. This is a perfect day for some cosy baking. Let me know how you get on.. see Recipe below from my book Rachel’s Everyday Kitchen , @harpercollinsire @harpercollinsuk #baking #cosy #cosybakingday #doublechocolate #doublechocolatechip #doublechocolatechipcookies Makes 20 large cookies-never enough
225g butter, softened
325g caster sugar
1 tsp vanilla extract
75g cocoa powder
1 tsp bicarbonate of soda
¼ tsp salt 175g dark chocolate chips
Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .
Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.
With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.
If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪