Irish Archaeology @irarchaeology 13 hours ago
It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s #ballymaloebreadshed
It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s , @jen.allennn left me 190 loaves to bake this morning . .
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#ballymaloecookeryschool #cooking
#learntocook #learnatballymaloe #cookerycourse #growcooknourish #12weekcookerycourse #cookery #cookingschool #cookeryschool #careerchange #cookingfromscratch #farmtofork #ballymaloecookeryschoolgardens
#ballymaloebreadshed #cookerycareer
#giftvouchers #gifttokens #ballymaloecookingshool
#recipesthatwork #cookingcareer #knowwhereyourfoodcomesfrom #farmtofork
#ballymaloe12weekcert #5weeksummercourse
Clodagh McKenna’s Orange Pistachio Yogurt Cake @NDC_ie #homebaking
This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!
To serve:
Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt
Ingredients checklist
50 g slightly stale white breadcrumbs
100 g almonds, ground
100 g pistachios
1 tsp baking powder
4 eggs
150 g caster sugar
125 ml sunflower oil
200 ml natural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1 star anise
1 cinnamon stick
Instructions
Pre-heat the oven to 190°C / Gas 5.
Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.
In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.
In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.
Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.
Pour the mixture into the prepared cake tin and into the pre-heated oven.
Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.
Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.
While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.
Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt
https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/
Glenilen Farm Raspberry Yoghurt, West Cork, Ireland
Poached Eggs on Tomato and Mushroom Toasts @BordBia with a glass of milk 🍼 #protein😀😀
Ingredients
- Olive oil
- 2 large flat mushrooms, thinly sliced
- Pinch of salt & black pepper
- 1 tablesp. white wine vinegar
- 4 eggs
- 4 thick slices of good bread, toasted on one side
- 4-6 cherry tomatoes, thinly sliced
- 4 slices cheese
To Cook
Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.
Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.
Nutritional Analysis per Serving
Protein: 16g
Carbohydrates: 25g
Fat: 16g
Iron: 2.2mg
Energy: 292 kcal
http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx
Tomato Twisters oven ready for service!@macneanhouse
MacNean House & Restaurant @macneanhouse 35 minutes ago
Tomato Twisters oven ready for tonight’s service! #bread #prep #restaurantservice #freshlybaked
Healthy eating is colourful @datsescafeandcakes in the heart of Cavan Town
Vitamin Chart for #Dietitians
Traditional Brown Bread @CookWithAvonmore
1 Hour 
2 Loaf Tins
Ingredients
- 640g Plain Flour
- 340g Wholemeal Flour
- 20g Oat Bran
- 20g Wheat Bran
- 1tsp Bread Soda
- 1.5 tbsp Brown Sugar
- 1tsp Salt
- 870ml of Avonmore Buttermilk
1 Hour 2 Loaf Tins
Method
- Preheat oven to 180ºC/ 350ºF/ Gas Mark 4.
- Using a large mixer with the spade attachments, mix all the dry ingredients together for 2-3 mins.
- Pour in the Avonmore Buttermilk and continue to mix for another 4 minutes until everything has mixed evenly throughout.
- Grease 2 standard loaf tins with butter or oil. Spoon the mix into both tins until approximately 3/4 full.
- Bake on the middle shelf of your oven for 1hr, then turn the bread out onto a wire rack and leave to cool. Enjoy!
Cook times and temperatures vary, you may need to adjust in accordance with the manufacturer’s guidelines.
Adorable 😴 @pampersuk_ire #poonami
Foodaware 