Odlums Blackberry & Apple Crumble

odlums blackberry crumble

Blackberry & Apple Crumble

Keelings 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.

Odlums Rye & Chia Crêpes recipe

Rye-Chia-Crepes

What you need:

  • 225g/8oz Odlums Rye Flour
  • Pinch of Salt
  • 3 Large Eggs
  • 675ml/1¼pt Water
  • Oil, for cooking
  • 1-2 tablespoons Chia Seeds

To Serve

  • Avocado, sliced
  • Poached Eggs
  • Cherry Tomatoes, halved

How to:

  1. To make the batter, combine the flour and salt in a blender or food processor. Add the eggs and pulse together until the texture becomes raggedy.
  2. Gradually add the water, pulsing after each addition. The batter may seem a bit thin, but will thicken as it rests.
  3. Allow the batter to rest for at least 30 minutes, then stir. It should have the consistency of heavy cream. If you need to thin it out, stir in extra water a few tablespoons at a time.
  4. To cook the crêpes, heat a pan over a medium heat. Add oil to grease and pour just enough batter into the pan to provide a thin coating. Sprinkle with a few of the chia seeds and swirl the pan so the bottom of the pan is coated.
  5. Cook for 1-2 minutes until the underside of the crêpe is golden-brown, then flip with a spatula and brown the second side.
  6. Transfer to a plate to keep warm while you make the rest of the crêpes.
  7. Serve with sliced avocado, poached eggs and cherry tomatoes.

Rye & Chia Crêpes

Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

 

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

Banana & Sultana Tea Bread

Rachel Allen’s asparagus and new potato salad

asparagus-potato-salad-poached-egg

First, place a saucepan of water on a high heat and add a good pinch of salt. Bring up to the boil then pop in the new potatoes, cover and boil for about 20-30 minutes until the potatoes are tender. While the potatoes are cooking, make the dressing by mixing the olive oil, the lemon juice, the chopped marjoram or tarragon, whichever you’re using, and some salt and pepper to season. When the potatoes are cooked, cut them into quarters while hot, place in a bowl and drizzle with some of the lemon and olive oil dressing and season with salt and pepper. Set aside but do not chill.

Place more water, with another pinch of salt, in the saucepan and bring to the boil on a high heat for cooking the asparagus. Prepare the asparagus by snapping off the woody ends at the base of the stalks, discard the snapped end. Next, using a peeler, peel away the slightly tough outer peel from about 2-3cm at the base of the stalks. When the water comes to the boil, drop in the asparagus and boil, uncovered, for about 4-6 minutes until tender. Remove the asparagus from the water but keep the water in the pot (for cooking the eggs) and place the asparagus stalks on a plate and immediately drizzle with some of the dressing.

Bring the water back to a boil again and crack in the eggs, turn the heat to medium to let the water simmer and poach the eggs for a few minutes until the whites are set and the yolks still soft. While the eggs are cooking, place the lettuce leaves in a bowl and drizzle with nearly all of the remaining dressing – enough to just make the leaves glisten. Divide the leaves between the plates and arrange the asparagus over or around or slightly peeping out from under the lettuce, then arrange the potatoes over or around and then place a perfectly poached egg sitting on top of each salad. To finish, peel a few shavings of the Coolea or Parmesan cheese, whichever you are using, for each plate and arrange over the top, drizzle with the last of the dressing, and serve.

 

Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16

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

 

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.