Lovely lemon and blueberry tart from @odlums_ireland

Screenshot_2020-03-31 #behindeverybake hashtag on Instagram • Photos and Videos

imelda__rose's profile picture

Social distancing means lots of baking…how about a lovely lemon and blueberry tart from @odlums_ireland
It would make the perfect wee gift for mammy’s day…just leave it at her door step and keep your distance 😷🤪

BASE
225g/8oz Odlums Cream Plain Flour
125g/4oz Butter (room temperature)
75g/3oz Shamrock Golden Caster Sugar
1 Egg
Egg wash (beaten egg)

FILLING
3 Eggs
125g/4oz Shamrock Golden Caster Sugar
100g packet Shamrock Ground Almonds
Rind of 2 Lemons
Juice of 1 Lemon
170ml Fresh Cream

HOW TO:
Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9″.
Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.
Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.
Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.
Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.
When cool, dust with icing sugar.

#niblogger #irishblogger #irishfoodie #odlumsrecipe #homebaking #behindeverybake #foodshoot #styledfood #theramblingbaker

Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16

Breakfast by Róisín Kelly @PoetryDay_IRL

Breakfast

How to know someone:
watch as she prepares her breakfast.
The dry brown snow
of cinnamon into porridge.

Toast buttered right to the edges
and cut into triangles
the way it would have been done for her
by someone she loved, once.

She spoons coffee into the pot, hesitates:
adds another half-spoonful.
Every morning, she dips her nose
to the bag of grounds

and if she then holds it towards you
she is trying to find out
if the rich musk will stir
your own memories

of long-gone cafés, old lovers,
and you must smile.

From Atticus Review 2016

Breakfast by Róisín Kelly @tegistearoom @PoetryDay_IRL

Breakfast

How to know someone:
watch as she prepares her breakfast.
The dry brown snow
of cinnamon into porridge.

Toast buttered right to the edges
and cut into triangles
the way it would have been done for her
by someone she loved, once.

She spoons coffee into the pot, hesitates:
adds another half-spoonful.
Every morning, she dips her nose
to the bag of grounds

and if she then holds it towards you
she is trying to find out
if the rich musk will stir
your own memories

of long-gone cafés, old lovers,
and you must smile.

From Atticus Review 2016

Aveen Bannon’s banana and berry oaty bread.

Ingredients:

  • 125g Greek yogurt
  • 2 bananas mashed – ripe work better
  • 100g berries (strawberries, raspberries, and blueberries would all work with this bread)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 100g brown sugar
  • 200g  Self-raising flour
  • 100g Oats
  • 75g Oat Bran

Method:

  1. Preheat the oven to 180”C.
  2. Combine the yogurt, bananas, berries and eggs together and mixed well.
  3. Stir in the vanilla and brown sugar until combined.
  4. Fold in the flour and Oat Bran follow with the oats.
  5. Transfer the mixture to a bread pan and then bake for 40-45 minutes or until cooked through.
  6. Remove and allow to cool for about 10 minutes before removing from the pan and transferring to a cooling rack.

Preparation: 10 mins cooking time 45 mins

Recipe courtesy of Aveen Bannon, Flahavan’s and Keelings

Food on RTÉ
@RTEfood