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ballymaloecookeryschool
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Monday morning munch.
- heatherstable_he just needs some greenery after he over did it yesterday!
- darina_allenIt’s a she … our beautiful Jersey cow pruning the grissalinia hedge….
- whatisinmypurse@andrewkbennett 😍😍
Neven Maguire’s Apple Tart with Custard recipe @bordbia
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
Spring Bread & Butter Pudding @KerrygoldUSA
Serves: 4-6
If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.
Ingredients:
- 6 tbsp(3oz) Kerrygold Salted Butter, softened, extra for greasing
- 4 eggs
- 1 cup (8fl oz) milk
- 1 cup (8fl oz) cream
- finely grated rind and juice of 1 lemon
- 1 vanilla pod, split and seeds scraped out
- 6 tbsp caster sugar
- 9oz sliced white bread (about 9 slices)
- ½ cup (3oz) ready-to-eat dried prunes, finely chopped
- ½ cup (3oz) sultanas or raisins
- good pinch of freshly grated nutmeg
- 4 tbsp apricot jam
- pouring cream, to serve
Directions:
Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.
Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.
Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.
Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.
To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.
http://kerrygoldusa.com/recipes/bread-butter-pudding
The Classic French Omelette
Everybody, 9-90, should know how to make an omelette, then dinner is only 3 minutes away. Here it is step by step.
Ingredients
- 3 Eggs
- 3 teasp. water
- ½ tablesp. fresh herbs, chopped
- Salt and black pepper
- Knob of butter
Filling
- A little butter
- 25g Oyster or button mushrooms, chopped
- 25g Farmhouse Cheese, grated
Alternative Filling:
- Chopped tomatoes, basil, scallions
To Cook
Prepare the Filling
A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.
Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.
Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.
Cashel Blue Mini-Cheesecakes with a Pecan-Pepper Crust @KerrygoldUSA #farmhousecheese
Ingredients:
- Ingredients for crust
- ¾ cup dry breadcrumbs
- ½ cup pecan pieces
- ½ teaspoon freshly ground black pepper
- 2 tablespoons Kerrygold Unsalted Butter, melted
- Large pinch salt
- Filling Ingredients
- 12 oz cream cheese, room temperature
- 3 tablespoon heavy cream
- 2 eggs
- 1 cup Kerrygold Cashel Blue Farmhouse Cheese, crumbled
Directions:
Preheat oven to 325 ° Fahrenheit
For Crust:
Place breadcrumbs, pecans, pepper and salt in food processor
Pulse until pecans are finely ground
Add butter and pulse a few times until mix begins to come together
Line mini cupcake tins with paper liners
Fill each cup with a teaspoon of crust mix
Press down hard with fingertips or water bottle cap to make a firm, flat layer
Chill tins and make the filling
For Filling:
Using a stand or a hand mixture, beat cream cheese and cream together until smooth Note: Cream cheese must be room temperature or mixture will be lumpy
Add egg, beat until fully incorporated, add second egg, beating until fully incorporated
Once mixture is smooth, fold in crumbled Cashel Blue Farmhouse Cheese
Fill cups evenly with cheesecake batter, to about three-fourths full
Bake for 18-20 minutes
Odlums Coconut Buns for baking with kids
Category
Baking with Kids
Cook Time15-20 mins
What you need:
- 225g/8oz Odlums Cream Plain Flour
- Pinch of Salt
- 1 teaspoon Odlums Baking Powder
- 75g/3oz Butter or Margarine
- 75g/3oz Shamrock Golden Caster Sugar
- 50g/2oz Shamrock Desiccated Coconut
- 1 Egg, beaten
- 150ml/¼pt Milk
To Decorate
- Fruitfield Raspberry Jam
- Extra Shamrock Desiccated Coconut
How to:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
- Sieve the flour, salt and baking powder into a bowl.
- Rub in the butter or margarine until mixture resembles breadcrumbs.
- Add the sugar and coconut and mix well.
- Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
- Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
- Brush the top with jam and dip in the extra coconut.
Mary Burns’s Butterific Irish Scones
Ingredients:
- 1 3/4 cups (about 8 ounces) all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling over tops
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
- cut into pieces
- 1/3 cup raisins
- 1/2 cup whole milk
- 1 large egg, plus additional beaten egg for brushing over tops
Directions:
- Preheat oven to 425° F
- Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
- Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
- Add raisins
- Whisk together milk and 1 egg
- Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
- Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
- of dough. (Do not over-knead)
- Pat dough to 1 1/2-inch thickness.
- Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
- about 6 rounds.
- Place rounds on lightly-buttered baking sheet. Brush
- tops with additional beaten egg; sprinkle with additional sugar.
- Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
- halfway through baking for more even browning
- Serve warm with Kerrygold™ Irish Butter and jam
Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.
Odlums Chocolate Christmas Pudding
Ingredients:
For the Pudding:
125g/4oz Odlums Self Raising Flour
125g/4oz Butter (softened)
125g/4oz Caster Sugar
2 large Eggs (beaten)
1 tbsp Cocoa Powder
125g /4oz Plain Chocolate (melted)
50g Shamrock Pecan Nuts (chopped)
15ml/1tbsp Milk
For the sauce:
125g/4oz Plain Chocolate, broken into pieces
25g/1oz Butter
30ml/2 tbsp Golden Syrup
Method:
- Preheat oven to 150°C/300°F/Gas Mark 2. Butter and line the base of a 900ml / 1 ½ pint pudding bowl with a circle of greaseproof paper or butter wrapper.
- Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of flour if the mixture begins to curdle).
- Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
- Spoon the mixture into the bowl and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.
- Steam for 1 ½ hours (see directions below) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.
- For the chocolate sauce, place all the ingredients in a heat-proof bowl, set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.
- Turn the pudding out on to a plate, while warm. Pour over some of the chocolate sauce and serve the remaining sauce on the side. Enjoy!
http://odlums.ie/recipes/chocolate-christmas-pudding-2/
Odlums 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:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
- Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
- Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
- Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
- Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
- 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.
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:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
- Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
- Stir in the mixed peel, sultanas and walnuts, if desired.
- Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
- Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
- Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
- When cold wrap in greaseproof paper and tin foil.
