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Odlums Halloween Tea Brack Recipe

jellybeans

225g/8oz Odlums Self Raising Flour

350g packet of Shamrock Fruit Mix

300ml/½ pint Cold Tea

125g/4oz Shamrock Golden Caster Sugar

1 Egg (beaten)

Good pinch Goodall’s Mixed Spice

Ring or other Charms

Rowse Honey (for decoration)

Method:

  1. Place fruit and tea in a bowl and leave to soak overnight.
  2. Add sugar, egg, flour and mixed spice and mix well.
  3. Wrap ring and any other ‘charms’ in greaseproof paper and stir into mixture.
  4. Transfer to a greased and base lined 20cm/8” round cake tin or 900g/2lb loaf tin.
  5. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
  6. Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
  7. Melted honey may be brushed over brack before cutting.

Halloween Tea Brack

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Ottolenghi – Curried cauliflower cheese filo pie..

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ottolenghi
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Curried cauliflower cheese filo pie.. in reverse! Once described as ‘molten-hot-cheese-lava’, it’s the ultimate comfort food. And it’s the first recipe we’re cooking from OTK: Shelf Love on Youtube: LIVE NOW!!

Head to my link in bio to watch me and @noorishbynoor cook it on #otkwhatsfordinner, and you’ll find the full recipe in the book, out Sept 30th in the UK / Nov 2nd in the US.

Photos taken by the wonderful @elenaheatherwick3d
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Odlums Halloween Choc Chip Muffins

odl-hoween-muffins-241016

Ingredients

250g / 8oz Odlums Self Raising Flour

125g / 4oz Caster Sugar

12g / 1/4oz Cocoa

50g / 2oz Chocolate Chips

1 Level Teaspoon Baking Powder

1 Large Egg

150ml / 1/4 pint Milk

1/2 teaspoon Vanilla Essence

125g / 4oz Margarine

To Decorate

For Buttercream:

125g/4oz Butter (room temperature)

225g/8oz Icing sugar (sieved) mixed with Cocoa Powder for chocolate topping & orange food colouring (mix red & yellow if orange not available) for Halloween

Plastic Spider/Halloween Novelty & sprinkles

METHOD:

  1. Preheat oven to 175°C/325°F/Gas 3.
  2. Melt margarine and allow to cool.
  3. In a large bowl combine all dry ingredients.
  4. Mix the egg, milk and vanilla essence into the cooled margarine.
  5. Now add the wet ingredients to the dry ones and mix to make a very soft mixture.
  6. Spoon into bun cases, making each case about two thirds full.
  7. Bake for 20 – 30 minutes until golden brown and cooked through.

Note

Makes 12 muffins if using bun cases or 8 muffins if muffin cases used.

Halloween Choc Chip Muffins

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.@gourmetfoodparlour on a Friday in #dunlaoghaire

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gourmetfoodparlour
We are dedicating this post to all of our amazing GFP Chefs today on International Chef Day.

Without them, we wouldn’t have all of our delicious dishes to serve you up and they work very hard to produce the bets, freshly prepared meals throughout all of our venues.

So, thank you GFP chefs!

#gourmetfoodparlour #chefsday #irishchefs #Dublinchef #dublinfood #galwayfood #dublin #galway #ChefDublin #dublindining #swords #skerries #santry #salthill #malahide #dunlaoghaire @goodfoodireland
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Watch @nevenmaguire prepare this delicious Ardsallagh Goat’s Cheese & Pesto Pizza Flatbread @dunnesstores


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Goat’s Cheese & Pesto Pizza Flatbread | COOK with Neven Maguire

Watch our brand ambassador @nevenmaguire prepare this delicious Goat’s Cheese & Pesto Pizza Flatbread using our new Simply Better Italian Piadina Pizza Flatbreads and our Irish Farmhouse Ardsallagh Goat’s Cheese. Shop the Simply Better Collection in your local @dunnesstores

#brandambassador #recipe #recipes #dinner #dinnerideas #pizza #pesto #food #makeeverydaysimplybetter