Tag: dessert

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Give this classic Italian dessert a twist with a delicate creamy vanilla flavour and a fresh strawberry topping @RTEfood @nevenmaguire

By Neven Maguire

Celebrity Chef

Neven Maguire is shortlisted for the Bookselling Ireland Food and Drink Book of the Year in the An Post Irish Book Awards. You can vote at irishbookawards.ie.

Ingredients

Give this classic Italian dessert a twist with a delicate creamy vanilla flavour and a fresh strawberry topping. It’s the perfect dessert for a chilled summer gathering. If you want to make it less rich, simply replace 200ml of the cream with milk.

Serves 4

  • 1 vanilla pod
  • 3 sheets gelatine 600ml cream 100g caster sugar
  • 300g large strawberries (preferably Pat Clarke’s)
  • ½ lemon
  • 2–3 tsp icing sugar, to taste

Method

  1. To make the panna cotta, split the vanilla pod in half and scrape out the seeds . Put the gelatine sheets into a bowl of cold water and leave them to soak for 5 minutes . Put the cream, caster sugar and vanilla seeds into a pan, and slowly bring up to the boil, whisking continuously . Take the pan off the heat . Take
  2. the gelatine out of the water, gently squeeze out the excess water and add to the cream mixture, whisking continuously until it has dissolved . Strain the mixture through a sieve into a measuring jug .
  3. Divide the mixture equally between 4 x 200ml dariole moulds or ramekins, place them on a baking tray and leave them to set in the fridge for at least 3 hours or up to 2 days .
  4. Choose the 4 nicest strawberries for decoration, then cut them in half with the stems intact . Remove the stalks from the remainder, then add to a blender with a squeeze of lemon juice and icing sugar to taste – the amount will depend on how sweet the strawberries are . Blitz to a smooth purée, then pass through a sieve into a jug .
  5. To serve, leave at room temperature for 15 minutes, then turn each panna cotta upside down on to a serving plate . If it won’t drop out, carefully dip the mould briefly into a bowl of warm water to loosen it . Serve with a drizzle of the strawberry compote and the sliced fresh strawberries .

Serve after …
Panna cotta is a brilliant stand-by dessert because it’s quick and simple enough to make in the morning . I leave it to set in the fridge and serve after Fragrant Butterflied Lamb (p .69) with a large bowl of the best strawberries in Ireland . Pat Clarke has been delivering me strawberries for years, and their flavour is sensational.

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Odlums chocolate biscuit cake recipe #homebaking


odlums_ireland
Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨

You will need:
275g/10 oz Butter
150ml/¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.

Method:
✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well.
✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.

#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking
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Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores

https://www.instagram.com/reel/DCysdMmstX9/?igsh=OHBvZzNib3RvaHI2

simplybetterds

and

nevenmaguire

Original audio

#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry

Frangipane Topped Mince Pies
Ingredients (Makes 24)
1 Packet Simply Better All Butter Shortcrust Pastry, thawed
Plain Flour, for dusting
1 Jar Simply Better Mincemeat
Flaked almonds, to garnish

For the Frangipane
150g Butter
150g Caster Sugar
3 Simply Better Free Range Corn Fed Large Eggs
150g Ground Almonds
1 Tbsp. Plain Flour
1 Tsp Vanilla Extract
Zest of 1 Lemon

Method
1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).

2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.

3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.

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Odlums Red Velvet Cupcakes & Cream Cheese Topping

valentine-red-velvet-cupcakes

What you need:

  • 200g/7oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 150g/5oz Granulated Sugar
  • 1 Egg
  • 2½ tablespoons Cocoa Powder, sieved
  • ½ teaspoon Goodall’s Vanilla Extract
  • 25ml/1 bottle Goodall’s Red Colouring
  • 150ml/¼pt Buttermilk
  • Pinch of Salt
  • ½ teaspoon Odlums Bread Soda, sieved
  • 1½ teaspoons White Vinegar

Topping

  • 125g/4oz Butter (room temperature)
  • 100g Cream Cheese
  • 325g/11oz Icing Sugar (sieved)
  • 1 teaspoon Goodall’s Vanilla Extract

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
  2. Cream butter and sugar together until light and creamy. Add the egg and beat well.
  3. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
  4. Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
  5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
  6. Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
  7. Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
  8. When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked

Red Velvet Cupcakes & Cream Cheese Topping

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Auntie Maureen’s Plum Pudding by Neven Maguire @macneanhouse

Makes 2x 1.2 litre (2 pint) puddings

Nothing beats the flavour of homemade Christmas pudding, but it’s important to get good-quality fruit and it’s best made at least 1 month in advance.

I love plum pudding, hot or cold, with lashings of cream, but the spiked almond custard is even more special. I always look forward to it. A big thank you to Auntie Maureen for this recipe.

Ingredients

  • 50g (2oz) plain flour
  • 1/2 tsp ground mixed spice
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 225g (8oz) sultanas
  • 175g (6oz) butter, melted, plus extra for greasing
  • 175g (6oz) fresh white breadcrumbs
  • 175g (6oz) light brown sugar
  • 175g (6oz) raisins
  • 50g (2oz) currants
  • 50g (2oz) candied mixed peel
  • 50g (2oz) blanched almonds, hopped
  • 1/2 eating apple, peeled, cored and diced
  • 1/2 small carrot, grated finely grated rind and juice of
  • 1 lemon
  • 2 eggs, lightly beaten
  • 300ml (1/2 pint) stout
  • fresh redcurrant sprigs, to decorate (optional)
  • icing sugar, to decorate (optional)
  • spiked almond custard, to serve

Method

  1. Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, melted butter, breadcrumbs, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything together thoroughly and cover with a clean tea towel, then leave in a cool place overnight.
  2. Use the fruit mixture to fill 2 x 1.2 litre (2 pint) greased pudding bowls. Cover with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place overnight.
  3. To cook, preheat the oven to 150°C (300°F/gas mark 2).
  4. Stand each pudding basin in a large cake tin three-quarters full of boiling water, then cook in the oven for 6–8 hours (or you can steam them for 6 hours in the usual way). Cool and re-cover with clean greaseproof paper. Again, store in a cool, dry place.
  5. On Christmas Day, re-cover with greaseproof paper and foil. Steam for 2–3 hours, until completely cooked through and tender. Decorate with the redcurrant sprigs and a light dusting of icing sugar, if liked.
  6. To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the spiked almond custard so that everyone can help themselves.
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Odlums Christmas Plum Pudding (Light Recipe)

Christmas Plum Pudding (Light Recipe)

CategoryChristmas

Cook Time5 hours

What you need:

  • 75g/3oz Odlums Self Raising Flour
  • 175g/6oz Shamrock Light Brown Sugar
  • 175g/6oz Margarine
  • 3 Eggs (lightly beaten)
  • 1 teaspoon Mixed Spice
  • 500g packet Shamrock Luxury Fruit Mix
  • 1 Apple (grated)
  • 100g packet Shamrock Ground Almonds
  • 175g/6oz Breadcrumbs
  • 1 bottle Stout (1/2 pint)

How to:

  1. Cream margarine and sugar until light and fluffy.
  2. Add the lightly beaten eggs and mix well.
  3. Stir in the sieved flour and mixed spice.
  4. Next add the fruit mix, grated apple and ground almonds. Mix well.
  5. Finally, add the breadcrumbs and bottle of stout.
  6. Stir well, cover and leave to stand overnight. Transfer to a 3 pint greased pudding bowl. Steam for 5 hours.

To steam pudding in oven:

  1. Put two long strips of tin foil crosswise on work top or table. Place roasting tin on foil. Sit pudding bowl into the tin and fill with boiling water to within 1″ of top of tin. Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping.
  2. Place in preheated oven at 150°C/300°F/Gas 2 for the same length of time as above. There is no need to top up with water during cooking.

Recipe Notes:

The quantities may be doubled if more than one pudding is required.

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Terrine of Vanilla Ice cream with Meringue & Blackberry Sauce @BordBia

terrine-of-vanilla-ice-cream-with-merringue-and-cranberry-sauce

This dessert is really timeless – meringue and ice cream have been part of country house cuisine for hundreds of years and it would not have been out of place at the finest tables in Ireland at any time since ice houses were introduced in the 17th century

Serves Makes two small terrines, each serving four.

Ingredients

  • 6 egg whites
  • 150g (6 oz) caster sugar
  • 150g (6 oz) icing sugar, sifted

Ice Cream

  • 500ml (scant pint) milk
  • 60g (2½ oz) granulated sugar
  • 1 vanilla bean
  • 6 egg yolks
  • 60g (2½ oz) caster sugar
  • Gelatine – 2g leaf (1 level teasp.) granulated -soaked in a little cold water

Marinated Blackberries

  • 450g (1 lb) blackberries
  • 250g (9 oz) sugar
  • 125ml (5 fl oz) water

To Cook

First make the meringues:

Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.

Next make ice cream:

Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.

To marinate the blackberries:

Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.

To assemble the terrine:

Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.

Serving Suggestions

Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.

http://www.bordbia.ie/consumer/recipes/fruit/pages/terrineoficecream.aspx

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.@rorysfood blackberry and sweet geranium posset #Ballymaloe

Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One.

By Rory O’Connell Celebrity Chef
More from
How to Cook Well, with Rory O’Connell


Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One.
Ingredients
A classic lemon posset or set cream is a simple and lovely thing and my version here with blackberries and sweet geranium leaves is I believe a good and delicious variation on the theme. It is remarkable how easy this is and how without the aid of egg or gelatine, the mixture sets into a tender chilled pudding. I like the possets served straight from the fridge, so nice and chilly. 
I often make this during the winter months using wild blackberries that I have frozen in the late summer or early autumn. If you are using frozen berries, use them straight from the freezer. I never cease to be amazed by the value one gets from a few bags of frozen fruit when fresh local fruit is simply not an option due to the seasons.  
A little softly whipped cream is the perfect accompaniment along with a fresh organic or crystallised rose petal. The combination of rose and blackberry is a marriage made in heaven and I might be tempted to add a few drops of rose water to the cream when whipping. Be careful though as too much rose water will yield a flavour that is too strong and overpowering. The flavour of the rosewater cream should be akin to catching the scent of a rose while walking about the garden – there but almost illusive.
If you do not have the lemon or rose-scented geranium, you can just leave it out. The fragrant leaves do however bring a magical element to the dish. The plants are easily found at good garden centres and can be treated as a house plant living on a bright window-sill or if the weather is mild where you live, they can spend spring, summer and autumn out of doors in a sheltered sunny spot. I can’t imagine not having one of these plants for the ravishing flavour to bring to certain dishes. In fact, it is the sort of magic that one receives from this rather innocuous looking leaf that humbles and mesmerises me and reminds me every time I use it, how astonishing nature is and how fortunate that my career has brought me down this path where I handle these treasures all of the time. Oh, joy.
The possets can be served in little cups or glasses or the prettiest receptacle you like to use. The portions are quite small as this is quite a rich little dish but I always think it is better to be longing for one more spoonful rather than being faced with too much food.
 A thin lacy biscuit such as the Nougatine biscuits would also be good here and I might be tempted to add a few drops of rose water to the cream when whipping. 
Serves 8 
400ml cream
90g caster sugar
5 leaves of rose or lemon scented geranium
100g blackberries
50ml lemon juice.
Method
Place the cream, sugar, geranium leaves and blackberries in a small saucepan and bring to a bare simmer.
Stir the saucepan occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes. If the cream boils hard the texture and consistency of the posset will be spoiled. 
Remove the saucepan from the heat and stir in the lemon juice. You will notice the colour of the cream improving dramatically as soon as the lemon juice goes in.
Now strain the cream through a sieve to remove the geranium leaves and at the same time push as much of the blackberries through as possible. 
Pour the strained cream into 8 little cups or glasses and allow to cool before placing in the fridge for 3 hours to set.
The posset will keep perfectly in your fridge for several days. I like to cover them to protect the delicate flavour.
Serve with a little softly whipped cream and if you have them, a fresh or crystallised rose petal and a nougatine biscuit. 
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Keeling’s Irish No-Bake Strawberry Cheesecake

A quick and easy no-bake strawberry cheesecake. Made with cream cheese, cream and Keelings strawberries… it will soon be a family favourite!DifficultyBeginner

Fruit TypeStrawberriesPrep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

For the base

250 g digestive biscuits

100 g buttermelted

For the filling

10 Keeling’s strawberriessliced

250 g Keeling’s strawberrieshulled

100 g icing sugar

1 tsp vanilla extract

600 g full fat cream cheese

275 ml double cream

To decorate

Keeling’s strawberriessliced

Directions

1

Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.

As the thrill of international sports betting beckons to enthusiasts around the world, the flavors of Ireland offer great entertainment in the form of a delicious no-bake Irish Strawberry Cheesecake. While punters place bets on global sporting events via online platforms, the rich, creamy cheesecake with the sweet flavor of ripe strawberries tempts the taste buds. This culinary delight, with its soft texture and burst of fruity freshness, provides a welcome respite for players navigating the high stakes and uncertainty of international betting sites. Amidst the excitement of odds and predictions, enjoying a slice of this decadent dessert serves as a great reminder of life’s simple pleasures. As the virtual world of online betting brings together players from all over the world, the essence of Ireland’s culinary heritage is reflected in the form of a delicious Irish no-bake strawberry cheesecake.

2

For the base, blend the digestive biscuits in a food processor until ground to fine crumbs.

3

Pour crumbs into a bowl and add the melted butter. Mix together until all the crumbs are coated.

4

Spoon mixture into prepared tin and press down firmly until evenly spread. Chill in the fridge to set, about 20 minutes.

5

For the filling, arrange a ring of about 10 sliced Keelings strawberries around the edge of the baking tin.

6

Combine 250g Keelings strawberries, icing sugar and vanilla in a food processor, blend to a smooth puree. Add the cream cheese and blend until smooth, then add the double cream and blend until mixture thickens – the batter should be thick enough that it can’t be poured out (about 2-3 minutes).

7

Spoon batter over prepared base and smooth the top with a spatula. Leave to chill and set in the fridge overnight.

8

To un-mould, run a sharp knife around the sides of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.

9

Decorate with slices of fresh Keelings strawberries.

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Kerrygold Chocolate Hazelnut Eclairs

Chocolate_Eclairs-5_hi_res

Ingredients:

  • For the choux pastry:
  • ½ stick of Kerrygold Unsalted Butter
  • ½ cup of water
  • ¾ cup of plain flour, sifted
  • 3 large free range eggs
  • For the crème patisserie:
  • 6 large free range egg yolks
  • ⅔ cup of sugar
  • ⅓ cup of cornflour
  • 2 cups of milk
  • 1 vanilla pod
  • ½ stick of Kerrygold Unsalted Butter
  • For the chocolate glaze:
  • ⅔ cup of good quality dark chocolate
  • ¼ cup of cream
  • ½ stick of Kerrygold Unsalted Butter
  • ½ cup of roasted hazelnuts, roughly chopped

Directions:

  1. Preheat the oven to 425˚F and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
  2. Beat the eggs in a small bowl. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
  3. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
  4. Place in the oven, reducing the heat to 375˚F for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
  5. For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
  6. While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
  7. Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
  8. Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
  • 9   For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
  • 10  To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pâtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.

CHOCOLATE HAZELNUT ECLAIRS