Dr Sarah Brewer Retweeted
This is not a drill! #RecipeOfTheDay is Chocolate Cheesecake https://www.nigella.com/recipes/chocolate-cheesecake …
Nigella Lawson’s Chocolate Cheesecake
Fresh berries, vanilla cheesecake, and a brownie crust.@KerrygoldUSA
Fresh berries, vanilla cheesecake, and a brownie crust come together in this decadent dish from @DessertForTwo: http://bit.ly/2vgC2YC
Lemon Meringue: Shortbread, Velvet Cloud Parfait & Vanilla Ice-Cream
🍋 Lemon Meringue: Shortbread, Velvet Cloud Parfait & Vanilla Ice-Cream
Catherine Fulvio’s Individual Raspberry Cheesecakes –
Catherine Fulvio’s Individual Raspberry Cheesecakes – http://ow.ly/9LPb30kdoCH
Our famous One Minute Ice Cream #recipe, @lakelandFS
Our famous One Minute Ice Cream #recipe using Millac Gold Double is a menu saviour for the #WarmestDayOfTheYear. 4 ingredients and one minute is all you need, it’s so easy! #chefhacks 
http://www.pritchitts.com/recipes/1-minute-ice-cream …
Saffron, Honey and Ricotta ice cream .@HaughtonHoney
This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal http://ow.ly/JzY8309yutW #honey #icecream
Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.
Serves 6
500ml/17 fl oz whole milk
1 tsp of saffron threads
5 egg yolks
200g/7oz sugar
250ml/8½ fl oz double cream
500g/1lb 2oz ricotta
2 tbsp honey, plus extra to serve
2 handfuls of toasted pine nuts, to serve
Bring the milk and saffron to a simmer and keep warm.
In a large bowl, combine the yolks and sugar and beat until pale.
Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.
Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.
Grilled Peaches with Cashel Blue Cheese
Farmhouse Irish blue cheese made with grass-fed cow’s milk makes the perfect pairing for fresh grilled peaches. As an appetizer or a gourmet snack, they make for a sweet, creamy treat perfect for outdoor grilling. They can also be made on the stovetop using a grill pan for a year-round taste of Irish summer.
Prep: 5 minutes
Cook: 4 minutes
Serves: 4
Ingredients:
- 4 firm-ripe freestone peaches
- 1 tablespoon olive oil
- 4 oz. crumbled Kerrygold Cashel Blue Farmhouse Cheese
- 4 teaspoons honey
Directions:
Heat a gas or charcoal grill. Cut peaches in half and remove pits. With a melon baller, scoop out a little flesh to enlarge the cavity where the pit was removed. Brush peaches lightly with olive oil on both sides. Place peaches on grill, cut side down. Grill about 2 minutes or until grill marks form. Turn over and grill for 2 minutes more. Place peaches on a serving platter, cut side up. Fill holes where pit was removed with Kerrygold Cashel Blue Farmhouse Cheese and drizzle peaches with honey. Serve warm.
http://kerrygoldusa.com/recipes/grilled-peaches-with-cashel-blue-cheese/
Catherine’s Citrus Apple Crumble
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:
- Preheat oven to 190°C/375°F/Gas 5.
- Put the oats, flour, sugar and cinnamon if used, into a bowl.
- Rub in the butter or margarine with the tips of your fingers to form a dough.
- Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
- Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
- Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.
Wade Murphy’s Summer Berry Trifle @RTEfood
Food on RTÉ
@RTEfood
Ingredients
Serves 4-6
For the Sponge Cake:
- 170g soft unsalted butter
- 170g caster sugar
- 170g self raising flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Zest of 1/2 an orange
- 4 large free range eggs
- 1 jar strawberry jam
For the Berry Jelly:
- 700g berries and currants – strawberries, raspberries & currants, or whatever summer fruit you prefer
- 100ml elderflower cordial
- 1 pkt raspberry jelly
- 2 tbsp raspberry liqueur
- Zest of 1/2 orange
For the Custard:
- 180ml cream
- 120ml full-fat milk
- 50g caster sugar
- 1/2 vanilla pod
- 4 egg yolks
Method
For the sponge:
- Preheat the oven to 170˚C. Start the sponge by greasing and lining a cake tin with greaseproof paper.
- In a mixing cream the soft butter with the sugar. Add the eggs one at a time, followed by the vanilla and orange zest. Carefully sift and fold in the flour and baking powder until combined.
- Pour the cake mixture into the tin and bake for 30-40 minutes until golden brown and the sides of the cake are coming away from the tin.
- Remove from the oven and allow to cool slightly. After about 15 to 20 minutes remove from the tin and peel away the greaseproof paper. Place on a wire rack and cool completely.
- Once cool cut the sponge into even sized cubes about 1.5 to 2 cm. Allow 4 -5 cubes per portion. Spread some strawberry jam over the cubes and save the rest to have with a cup of tea!
For the jelly:
- Prepare the jelly as per the packet instructions but do not place in the fridge to set. Add the cordial and orange zest.
- Place the sponge cake cubes into the dish. Spoon the liqueur over and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge.
- Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for at least two hours.
For the custard:
- In a mixing bowl whisk the yolks & sugar until pale and slightly fluffy.
- Bring the vanilla, milk and cream up to the boil, remove from the heat and slowly pour into the yolk mixture whilst whisking constantly.
- Pour the custard mix back into the pot and return to the stove on a low to medium heat and bring to 80˚C stirring continuously, if you don’t have a thermometer just constantly stir until the custard thickens. You can’t walk away from this or else you will scramble your custard.
- Strain and allow to cool completely.
To serve:
Remove the serving dish from the fridge and allow to come to room temperature. Pour the custard over the top of the jelly and garnish with some whipped cream, grated chocolate and some toasted pistachio nuts.
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Rachel Allen’s Strawberry and Rhubarb cobbler
Strawberry and rhubarb has to be my favourite summer flavour combination and in this recipe, the two juicy fruits lie underneath a thick blanket of crunchy, buttery deliciousness.
Foodaware 