Fresh berries, vanilla cheesecake, and a brownie crust come together in this decadent dish from @DessertForTwo: http://bit.ly/2vgC2YC
Fresh berries, vanilla cheesecake, and a brownie crust.@KerrygoldUSA
Glenilen Raspberry, Lemon and Yogurt Tea Loaf
This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
- Makes one 1kg loaf
- 250g plain flour
- 2 tsp baking powder
- 115g soft butter
- 225g caster sugar
- The finely grated zest and juice of 1 large lemon
- 2 large free-range eggs
- 100g wholemilk natural yogurt
- 25g ground almonds
- 200g fresh raspberries
- 100g granulated sugar, plus extra for sprinkling
Instructions
- Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
- Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
- Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?
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.
Sometime you just want a slice of cake! A wonderful lemon cake.@BallymaloeCS
Ballymaloe Cookery @BallymaloeCS 18 hours ago
Sometime you just want a slice of cake! A wonderful lemon cake.
Knockout Night-time Cookies
August 1, 2020 — 22:21 PM
Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.
Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.
Knockout Nighttime Cookies
Makes 6 servings
Ingredients
- ½ cup mashed banana (about 1 medium banana)
- 2 tablespoons almond butter
- ½ cup unsweetened shredded coconut
- ½ cup chopped raw walnuts
- ½ cup dried cherries
- ⅓ cup rolled oats (gluten-free if needed)
- ¼ cup flaxseeds
- 1 tablespoon chia seeds
- 1 teaspoon pure vanilla extract
Method
- Preheat the oven to 350°F. Line a sheet pan with parchment paper.
- In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
- For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
- Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.
Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join live July office hours.
Haile Thomas is 19 years old and an international speaker, wellness & compassion activist, vegan food & lifestyle content creator. She was the youngest to graduate from the…
Jam Drop Cookies…@KerrygoldIRL
We’ve got another gorgeous baking recipe from @chefshanesmith for the #AtHomeWithKerrygold series 😍 these delectable Jam Drop Cookies ✨ Swipe for Shane’s shopping list ☝️and on Wednesday we’ll share the full video tutorial with you .
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#kerrygold #butter #grassfed #instafood #foodie #kerrygoldbutter #grassfedbutter #healthyliving #realfood #ireland #recipe #instafood #cooking #delicious #healthy #homemade #recipes #foodlover #sweet #foodpics #baking #irishfood
@clodaghmckenna’s Orange Pistachio Yogurt Cake
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/
Keeling’s Blackberry & Goat’s Cheese Quiche
Blackberry & Goat’s Cheese Quiche
Ingredients
Ready to roll shortcrust pastry, thawed if frozen
6 eggs
100 ml milk
100 g sour cream
120 g goat’s cheese
80 g blackberries, cut in halves
2 tsp fresh thyme leaves
Salt & pepper
Directions
1Pre-heat oven to 180°C/160°C fan assisted.
2Gently roll the shortcrust pastry out over a 20cm loose-bottomed quiche tin. Press pastry into the tin and then trim away excess pastry. Chill in the freezer for about 10 minutes.
3In a large bowl or jug, whisk together eggs, milk, sour cream and a generous pinch of salt and pepper.
4Slice goat’s cheese then cut each slice into quarters.
5Pour egg mixture into chilled pastry then evenly distribute the goat’s cheese and halved blackberries. Sprinkle with thyme leaves.
6Carefully transfer to the preheated oven and bake for 30-35 minutes, until quiche is set around the edges and has lost its glossy top but there’s a slight wiggle in the centre.
7Leave to cool for about 15 minutes before enjoying warm. Can also be served cold
Knockout Night-time Cookies
August 1, 2020 — 22:21 PM
Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.
Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.
Knockout Nighttime Cookies
Makes 6 servings
Ingredients
- ½ cup mashed banana (about 1 medium banana)
- 2 tablespoons almond butter
- ½ cup unsweetened shredded coconut
- ½ cup chopped raw walnuts
- ½ cup dried cherries
- ⅓ cup rolled oats (gluten-free if needed)
- ¼ cup flaxseeds
- 1 tablespoon chia seeds
- 1 teaspoon pure vanilla extract
Method
- Preheat the oven to 350°F. Line a sheet pan with parchment paper.
- In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
- For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
- Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.
Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join live July office hours.
Haile Thomas is 19 years old and an international speaker, wellness & compassion activist, vegan food & lifestyle content creator. She was the youngest to graduate from the…
High Fibre Stoneground Wholemeal Bread
Ingredients
350g/12oz Odlums Coarse Wholemeal
25g/1oz Odlums Wheat Bran
1 tablespoon Shamrock Light Muscovado Sugar
or Rowse Honey
Pinch of Salt
1 teaspoon Shamrock Bread Soda (sieved)
1 tablespoon Vegetable Oil
300ml / ½ pint Milk
125g Carton Yoghurt (Natural or Hazelnut)
Method
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite “wet”.
4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.
Variation
The following can be mixed in with the dry ingredients:
50g/2oz Shamrock Apricots (chopped)
Handful of Shamrock Chopped Walnuts
1 Tablespoon of Sunflower Seeds
Sprinkle Odlums Oatflakes or sesame seeds on top of bread before baking.
http://odlums.ie/recipes/catherines-weekly-recipe-high-fibre-stoneground-wholemeal-bread/
Foodaware 