Tag: Eggs

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Odlums Peanut Butter Cookies

peanut_butter_cookies

Category Afternoon Tea

Cook Time 15-25 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 125g/4oz Butter (room temperature)
  • 175g/6oz Shamrock Light Muscovado Sugar
  • 125g/4oz Kelkin Crunchy Peanut Butter
  • 1 Egg, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
  2. Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
  3. Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
  4. Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
  5. Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
  6. When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep them fresh.

Peanut Butter Cookies

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Odlums: Keep the kids busy with this quick and easy Queen Cakes recipe. Decorating them is the really fun part!

odlums queen cakes for kids

Queen Cakes, Fairy Cakes or Buns

CategoryBaking with Kids

Cook Time15 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 125g/4oz Butter or Margarine (half a block)
  • 2 Eggs
  • 2 tablespoons Cold Water

To decorate

  • Glacé Icing or Chocolate Spread
  • Hundreds and Thousands
  • Glacé Cherries
  • Sweets

How to:

  1. Ensure oven is fully preheated to 200°C/400°F/Gas 6.
  2. Next, put bun paper cases into bun tins.
  3. Put the flour, sugar, butter/margarine, eggs and water into a bowl. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth.
  4. Put heaped teaspoons of the mixture into each bun case.
  5. Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
  6. Cool on a wire tray. When cold, decorate as liked with your favourite toppings.

https://www.odlums.ie/recipes/queen-cakes-fairy-cakes-or-bun

 

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Odlums Granny’s Apple Cake

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 1 level teaspoon Goodall’s Cinnamon (optional)
  • 3 Apples (peeled & cored)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
  2. Beat butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the sieved flour and cinnamon, if used.
  4. Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
  5. Slice the remaining half apple into thin circles and arrange on top of mixture.
  6. Bake for 30 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
  7. To finish, dust with sieved icing sugar. Enjoy!

Granny’s Apple Cake

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Keeling’s Blueberry & Raspberry Breakfast Pudding

Blueberry & Raspberry Breakfast Pudding
Ingredients
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.
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Kerrygold Rustic Raspberry Tart

rustic rasperry tart

Serves:

4 to 6 servings

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Ingredients:

  • Crust:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
  • 1 large egg yolk (reserve white)
  • 3 to 5 teaspoons ice water
  • Filling:
  • 2 cups raspberries
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch

Directions:

To Make Crust:

Heat oven to 425° F. In food processor, whirl together flour and salt. Add Kerrygold Pure Irish Butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.

To Fill Tart:

Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.

Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.

http://kerrygoldusa.com/recipes/rustic-raspberry-tart

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Crispy Whiting with Dill Mayonnaise @BordBia

crispy-whiting-with-dill-mayonnaise2

 Of course this recipe could also be made into goujons (long pieces about the size of your finger), which are always a winner with children. Then simply cook for 1-2 minutes on each side.

Serves 4

Ingredients

  • 4 x175g skinless and boneless whiting fillets
  • 2 eggs
  • salt and pepper
  • 200g fresh white breadcrumbs
  • 25g plain flour
  • 1 tablesp. olive oil
  • 25g butter
  • 4 tablesp. Mayonnaise
  • 1 teasp. chopped fresh dill

To Cook

Heat a large frying pan. Season the flour on a plate. Lightly beat the eggs in a shallow dish with a pinch of salt and put the breadcrumbs in a separate shallow dish. Lightly dust the whiting fillets in the seasoned flour and then dip in the beaten egg, shaking off any excess. Coat in the breadcrumbs.

Add the olive oil and butter to the frying pan and cook the coated whiting fillets for 2-3 minutes on each side until crisp and golden brown. The exact time will depend on the thickness of the fillets.

Meanwhile, mix the mayonnaise with the dill and season to taste. Arrange the crispy whiting on warmed plates with the dill mayonnaise and some garden peas to serve.

Serving Suggestions

Garden peas

Tips

Small dipping bowls of soured cream or crème fraiche topped with a little sweet chilli sauce or even a simple tomato salsa would also be an excellent accompaniment for the crispy whiting.Other fish you could use: Hake or haddock fillets

http://www.bordbia.ie/consumer/recipes/fish/pages/crispywhitingdillmayonnaise.aspx

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What’s in the Fridge Omelette.@bordbia

whats-in-french-omelette2

Brunch, lunch or dinner in 15 minutes.

 Serves 4

Ingredients

  • 1½ tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 eggs, beaten with 2 tablesp. freshly grated cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

To Cook

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.

Serving Suggestions

To serve, sprinkle with parsley and cut into wedges.

Note

You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx

 

 

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Fish Burgers with Tomato Salsa and Chunky Guacamole @BordBia

Fish-burger-with-tomato-salsa-and-chunky-guacamole

Cooking Time: 30 minutes. Serves 6

Ingredients

  • 700g hake, skinned, boned and finely chopped
  • 2 tablesp. fresh parsley, chopped
  • ½ red chilli, deseeded and finely chopped
  • 2cm piece of fresh ginger, grated
  • 1 garlic clove, crushed
  • 1 egg, beaten
  • 2 tablesp. mayonnaise
  • 1 tablesp. fish sauce
  • Zest and juice of 1 lime
  • 40g stale breadcrumbs or Panko breadcrumbs
  • 1 tablesp. rapeseed oil

Tomato Salsa

  • 4-6 tomatoes, diced
  • 1 red onion, peeled and diced
  • 1-2 garlic cloves, peeled and finely chopped
  • 1 tablesp. basil or coriander, chopped
  • Juice of ½ lime
  • 1 tablesp. olive oil
  • A little salt and black pepper

Chunky Guacamole

  • 2 ripe avocados, peeled and chopped
  • Juice of ½ lime
  • 2 scallions, finely sliced
  • ½ red chilli, deseeded and finely chopped

To Serve:

Toasted baps, lettuce leaves, 2 tomatoes sliced, extra mayonnaise

To Cook

Place the fish in a large bowl with the parsley, chilli, ginger, garlic, beaten egg, mayonnaise, fish sauce, lime zest and juice and the breadcrumbs and mix together.

Shape the mixture into 6 x 8cm burgers, put them on a plate, cover with cling-film and chill for an hour if you have time. This will help them to hold their shape when you are cooking them.

Heat the oil in a large frying pan. Add the fish burgers and cook over a medium heat for 4minutes on each side, until crisp and golden.

To make the Salsa: Mix all the ingredients well together, taste and season with a little salt and black pepper. Set aside until ready to serve. To make the Chunky Guacamole: In another bowl mix the avocados, lime juice, scallions and chilli. Using a fork roughly mash everything together, taste and season.

Serving Suggestions

Spread a little mayonnaise over each bap then layer with lettuce leaves, some slices of tomato and then the burger. Spoon a little mayonnaise on top of each burger and sprinkle on a little black pepper. Serve the tomato salsa and chunky guacamole on the side.

Nutritional Analysis per Serving

Protein: 29g 

Carbohydrates: 30g 

Fat: 37g 

Iron: 1.75mg 

Energy: 503kcal 

 

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Oat Bars with Fresh Berries @BordBia

Bord Bia - Daniel Davey - Alan Rowlette Photography Bord Bia Egg Campaign Recipes: Daniel Davey Styled by: Jette Virdi Pics: Alan Rowlette

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Serves 8 bars

Ingredients

  • 175g porridge oats
  • 2 large bananas, mashed
  • 2 tablesp. honey
  • 2 large eggs, beaten

To Cook

1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.

Serving Suggestions

Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.

http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx

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Flahavan’s Oaty Blueberry Muffins with Ginger and Pear Frosting

fla cup cakes tw jan 16

Serves 16*
*depending on the size of your muffin cases
This is a great recipe to impress when the girls are coming around for an afternoon chat. That said, my children love to bake these with me too. The blueberries give them the added extra goodness. 

Ingredients:

  • 300g golden caster sugar
  • 4 eggs
  • 170ml sunflower oil
  • 100ml milk
  • 280g self-raising flour
  • 100g Flahavan’s Progress Oatlets
  • ½ tsp ground ginger
  • ½ tsp salt
  • 150g blueberries
  • 1 large pear, peeled and finely diced
For the Topping
  • 150g cream cheese
  • 100g butter, softened
  • 2 pieces stemmed ginger, very finely chopped
  • 2 tsp ginger syrup
  • 350g icing sugar
  • 2 poached pears, thinly sliced for decorating
  • Edible flowers to decorate (optional)

Method:

  1. Preheat the oven to 170°C/Fan 150°C/Gas 3.
  2. Place muffin cases in a muffin tray.
  3. Whisk the sugar, eggs, milk and oil together until thick and pale.
  4. Fold in the flour, oatlets, ginger and salt.
  5. Stir in the blueberries and diced pear.
  6. Spoon the mixture into the muffin cases.
  7. Bake for 25 – 30 minutes or until lightly golden.
  8. Place on a cooling rack.
  9. Cream the butter in a large bowl, then add some icing sugar, followed by the cream cheese and the rest of the icing sugar.  Spoon in the ginger syrup.
  10. Pipe or spread over the cool muffins, decorate with chopped ginger and place slices of pear and a pretty edible flower on the top.
Tip: 
If using soft fruit like raspberries, just place fruit in freezer for about ½ hour and they will stay fairly whole when baked.
 http://www.flahavans.ie/recipes/oaty-blueberry-muffins-with-ginger-and-pear-frosting-/247