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Rachel Allen’s lemon and basil potato salad

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Serves 4.

You will need:

850g (1 3/4lb) new waxy potatoes

75ml (3fl oz) lemon juice (juice of 1 large lemon)

75ml (3fl oz) olive oil

Sea salt and freshly ground black pepper

2 spring onions (scallions), finely sliced

3 tablespoons shredded or torn basil leaves, see Rachel’s Tip, below

In a saucepan of salted water, boil the potatoes for about 20 minutes, or until just cooked. Drain, peel off the skins, and slice the potatoes 1cm (?in) thick. Dress with the lemon juice and the olive oil while the potatoes are still hot. Season with the sea salt and freshly ground black pepper and leave to cool.

When the potatoes have cooled, add in the finely sliced spring onions and the shredded or torn basil leaves and mix everything together.

 http://www.rachelallen.com/

Related Recipes:

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Darina Allen’s Cullohill Apple Pie

Ingredients:

  • 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

Directions:

Cream butter and 1/4 cup of the sugar in the bowl of an electric mixer; add 2 of the eggs and beat until smooth. Reduce mixer speed and add flour a heaping half cup at a time to form stiff but sticky dough. Turn onto a floured surface and form into a ball. Divide dough into 2/3 and 1/3 portions; wrap each in plastic and press to flatten into a round. Refrigerate at least 1 hour and up to 3 days. When ready to bake, adjust oven rack to lower-middle position and heat oven to 350 degrees. Toss apples with remaining 2/3 cup of sugar and the cloves. Roll the larger dough round on a floured surface to a 13-inch circle; fit into a 10-inch tart pan or a 9 1/2-inch deep-dish pie plate. Turn apples into pie plate. Roll remaining portion of dough on a floured surface into a 10-inch circle. Lay pastry over apples and pinch with bottom piece of dough to seal; flute edges. Brush with an egg wash, and decoratively slit the dough top with a paring knife. Bake until pie is golden brown, 45 to 60 minutes. Remove to a wire rack to cool. Cut into slices and serve.

For more about the Ballymaloe Cookery School, visit www.cookingisfun.ie.

http://kerrygoldusa.com/recipes/darina-allen-s-cullohill-apple-pie

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Great news… The @ballymaloecookeryschool is reopening on 29th June

Screenshot_2020-06-26 Ballymaloe House ( ballymaloe_house) • Instagram photos and videos

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ballymaloe_house

Great news… The @ballymaloecookeryschool is reopening on 29th June, only 4km from us and a wonderful place to visit! We are offering our Unique Breaks from 22nd July when our accommodation reopens.
We are also delighted to share the news that our pastry chef @jrryall will be hosting an afternoon demo class at #ballymaloecookeryschool on Tuesday 21st July (2-5pm) and sharing some secrets from our @worldrestawards winning Dessert Trolley!
See @ballymaloecookeryschool website for more details and to book (book early, places are limited due to social distancing regulations)
Images: JR by @cliodhnaprendergast and Strawberry Shortcake 🍓 by @jrryall (recipe is on our website) #sweetsuccess #desserttrolley #sweetsecrets #learnatballymaloe

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Rachel’s Double Chocolate Chip Cookies

Screenshot_2020-01-14 Rachel Allen on Instagram “OHHH YESSSS These Double Chocolate Chip Cookies are possibly up there as m[...](3)

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rachelallen1

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

2 eggs

1 tsp vanilla extract

225g flour

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. 🍪🍪🍪🍪🍪🍪🍪🍪

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Rachel’s Home Made Rice Pudding Recipe

 

 

 

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izabellanatrins

Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃