Catherine’s Weekly Recipe – High Fibre Stoneground Wholemeal Bread

odl high fibre bread fb 4816odl logo

Ingredients

350g/12oz Odlums Coarse Wholemeal
25g/1oz Odlums Wheat Bran
1 tablespoon Shamrock Light Muscovado Sugar
or Rowse Honey
Pinch of Salt
1 teaspoon Shamrock Bread Soda (sieved)
1 tablespoon Vegetable Oil
300ml / ½ pint Milk
125g Carton Yoghurt (Natural or Hazelnut)

Method

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite “wet”.
4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.

Variation

The following can be mixed in with the dry ingredients:

50g/2oz Shamrock Apricots (chopped)
Handful of Shamrock Chopped Walnuts
1 Tablespoon of Sunflower Seeds

Sprinkle Odlums Oatflakes or sesame seeds on top of bread before baking.

http://odlums.ie/recipes/catherines-weekly-recipe-high-fibre-stoneground-wholemeal-bread/

Apple and Hazelnut Streusel Cake @kerrygoldusa

apple___hazelnut_streusel_cake_cropped

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:4

Ingredients:

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Directions:

Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

APPLE & HAZELNUT STREUSEL CAKE

Apple and Hazelnut Streusel Cake @kerrygoldusa

apple___hazelnut_streusel_cake_cropped

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:4

Ingredients:

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Directions:

Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

APPLE & HAZELNUT STREUSEL CAKE

Kate McDermott’s Cranberry Pie

kate's cranberry pie

You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.

 

Aromatic Potato, Pea & Mint Soup with Garlic Toasts

A beautiful soup recipe exploding with the beautiful flavours of garam masala blending in with the thick consistency born out of mixing rooster potatoes and peas and mint. This recipe is served best with a slice of French bread flavoured with garlic. 

Prep in:
5 mins
Cook in:
15 mins
Serves:
4

Ingredients

250g Rooster potatoes, peeled and cubed

400g petits pois

1 onion, sliced

1l vegetable stock

1 small bunch of mint leaves

2tbsp garam masala plus extra to serve

8 slices of French bread

Rapeseed oil

Salt, pepper and chilli flakes

1 bunch coriander

Method

Heat a saucepan with a little oil and gently cook the onions until soft and translucent and starting to caramelise a little. Stir in the garam masala

Add the potatoes and stock, then bring to the boil. Simmer for ten minutes then add the peas, coriander and mint leaves, leaving a few for the garnish. Return to the boil then blend carefully until smooth.

Toast the bread then rub with a little garlic, sprinkle with garam masala and serve with the soup garnished with a little more garam masala, some chilli flakes a few drops of oil and some mint leaves.