Tag: Eggs

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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
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Neven Maguire’s Apple Tart with Custard recipe@bordbia

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

 

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx

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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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Neven Maguire cooks omelettes with mushrooms in Irish Rapeseed oil, Oriel Sea Salt & Drinagh Cheddar Cheese @SimplyBetterDunnesStores #PGI. Ireland ☘️

🍳🥚🧀Mushroom , Bacon & Cheese Omelette!🧀🥚🍳

Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!

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Apple and Yoghurt Pancakes with Blackberry and Honey Sauce

apple & yoghurt pancakes

Serves 6

Cooking time: 15 min

Ingredients

  • 300g self-raising flour
  • 50g sugar
  • 4 eggs
  • 150ml natural yoghurt
  • 2 eating apples, peeled and chopped
  • Milk Butter to cook the pancakes
  • Blackberry and honey sauce
  • 200g blackberries (or blueberries)
  • 2-3 tablesps. Honey
  • Juice of 1 lemon

To Cook

Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)

To make the sauce

Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.

Nutritional Analysis per Serving

Protein: 11g 

Carbohydrates: 68g 

Fat: 9g 

Iron: 2mg 

Energy: 386kcal 

 www.bordbia.ie

 

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Odlums Blackberry & Walnut Teabread #homebaking

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Ingredients:

350g/12oz Odlums Cream Plain Flour
50g/2oz Margarine (room temperature)
150ml/¼ pt milk
2 Eggs
125g/4oz Sugar
2 Teaspoons Baking Powder
50g/2oz Shamrock Chopped Walnuts
Rind of Lemon
150g/5oz Blackberries

Method:

  1. Preheat oven to 190°F/375°F/Gas 5. Grease and base line a 900g/2lb Loaf tin.
  2. Put the margarine, milk, eggs and sugar into a bowl and beat well together.
  3. Stir in the flour, baking powder, walnuts and lemon rind. Finally fold in the blackberries.
  4. Transfer to prepared tin and smooth top.
  5. Bake for about 40 minutes until risen and firm to the touch. Gently insert a knife into the deepest part of the bread and it should come out clean.
  6. Turn onto a wire tray to cool.

Blackberry & Walnut Teabread

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Odlums Blackberry & Walnut Teabread #homebaking

`

Ingredients:

350g/12oz Odlums Cream Plain Flour
50g/2oz Margarine (room temperature)
150ml/¼ pt milk
2 Eggs
125g/4oz Sugar
2 Teaspoons Baking Powder
50g/2oz Shamrock Chopped Walnuts
Rind of Lemon
150g/5oz Blackberries

Method:

  1. Preheat oven to 190°F/375°F/Gas 5. Grease and base line a 900g/2lb Loaf tin.
  2. Put the margarine, milk, eggs and sugar into a bowl and beat well together.
  3. Stir in the flour, baking powder, walnuts and lemon rind. Finally fold in the blackberries.
  4. Transfer to prepared tin and smooth top.
  5. Bake for about 40 minutes until risen and firm to the touch. Gently insert a knife into the deepest part of the bread and it should come out clean.
  6. Turn onto a wire tray to cool.

Blackberry & Walnut Teabread

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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