Darina Allen’s Irish Soda Bread recipe

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Pumpkin Spice French Toast

Ingredients 1 loaf, challah, brioche or other thickly sliced bread (15 slices)
2/3 cup Pumpkin puree (not pumpkin pie filling)
1/4 cup granulated sugar
3 large eggs
1 cup whole milk
2 teaspoons pumpkin spice blend
2 teaspoons pure vanilla extract
pinch of salt
1/2 cup Kerrygold Naturally Softer Pure Irish Butter

Instructions:

  1. Slice the loaf of challah into 1/2-inch thick slices.
  2. In a shallow bowl or baking dish, combine the pumpkin puree, sugar, eggs, milk, pumpkin spice, vanilla extract, and salt. Whisk to combine thoroughly.
  3. Preheat the oven to 250 degrees F. Place a large nonstick skillet over medium heat. Begin dipping the sliced bread into the pumpkin custard mixture. Let soak for 30 seconds to 1 minute per side, depending on your preference. Meanwhile, melt 2 tablespoons of Kerrygold Naturally Softer Pure Irish Butter in the skillet.
  4. Cook the French toast for about 2 minutes per side, until golden brown. Keep the finished pieces of French toast warm in the oven, while cooking up the remainder, by placing them on a baking sheet in the warm oven.
  5. Serve with pure maple syrup or powdered sugar, more Kerrygold Naturally Softer Pure Irish butter, and a sprinkle of Pumpkin spice.

Recipe by Lion’s Bread

Meal type: sides

Product: Kerrygold Naturally Softer Pure Irish Butter

Serves: 5-6

Prep TIme: 10 minutes

Odlums Pumpkin Cupcakes

odl pumpkin cupcakes
Odlums pumpkin cupcakes

Ingredients

125g/4oz Odlums Self Raising Flour

125g/4oz Butter or Margarine (room temperature)

125g/4oz Caster Sugar

2 Eggs (room temperature)

Few Drops Vanilla Essence

To Decorate

For Buttercream:

125g/4oz Butter (room temperature)

225g/8oz Icing sugar (sieved)

Few Drops Vanilla Essence

Selection of food colouring

Halloween Novelty/Sweets to decorate with matching ribbon for cake case

Method

  1. Preheat oven to 180°C/350°F/Gas 4. Line cup cake tin with baking cases.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 – 20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
  7. Pipe or ‘swirl’ icing onto each cupcake & add Halloween Novelty Pumpkin/Sweet & wrap matching ribbon around cake case

http://www.odlums.ie

Odlums simple tortilla recipe using only four ingredients..

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Simple tortilla recipe using only four ingredients. Make a pizza, wrap or some delicious flat breads.

What you need:

  • 450g / 1lb Odlums Self Raising Flour
  • 300ml / 1/2 pint Milk
  • 75ml / 5 tablespoons Olive Oil
  • Good pinch of Salt
  • Extra Flour for rolling

Flour Tortillas

CATEGORY: All Recipes
COOK TIME: 5 mins
 

What you need:

  • 450g / 1lb Odlums Self Raising Flour
  • 300ml / 1/2 pint Milk
  • 75ml / 5 tablespoons Olive Oil
  • Good pinch of Salt
  • Extra Flour for rolling

How to:

  1. Place flour and salt into a bowl and mix well. Add the oil to the milk and add to the dry Ingredients.
  2. Mix well together to form a dough. (Dough hooks on your mixer are ideal for this!)
  3. Turn onto a lightly floured board and knead to bring dough together smoothly.
  4. Divide into 8 pieces. Roll each into a very thin large round 20cm/8″.
  5. Heat a heavy non stick pan. When hot, put the tortilla onto pan for about 30 seconds until bubbles appear on top. Turn over and cook second side for 30 seconds.
  6. Stack them on top of each other as they are cooked.
  7. Use for quick Pizzas, Wraps and hot Sandwiches.

Quick Tortilla Pizzas

  1. Heat oven to 200°C/400°F/Gas 6. Put Tortillas on large flat baking sheet. Scatter with Mozzarella cheese and some chopped, marinated roasted peppers. Cook for about 5 minutes until turning golden at edges and cheese is melting. Take from oven and top with some rocket and drizzle with a little olive oil.

Wrap

  1. Place some chopped cooked chicken, shredded lettuce, thin slices of cheese and a spoonful of Ballymaloe Relish in the centre of the Tortilla. Fold into a wrap and cut in half.

Hot Sandwich

  1. Place one Tortilla onto a hot pan. Spread over it some grated cheddar cheese, chopped tomatoes, finely chopped onion and some basil leaves. Place another Tortilla on top, press down well. Turn a few times on the hot pan until cheese begins to melt. Turn onto serving plate and cut into quarters. Serve hot.

Darina Allen’s Cullohill Apple Pie

Rachel’s Swedish Cardamom Cookies

rachel cardaomon cookies