Tag: home baking

Posted on

Rory O’Connell – The Longest Day ☀️ ⛱️@ballymaloecookeryschool Co.Cork

https://www.instagram.com/reel/DZ2_JX7MGz9/?igsh=MTM4bTUwdDZkeXNz

  • Today marks the Summer Solstice ☀️ — the longest day of the year in the Northern Hemisphere, when the sun reaches its highest point in the sky. It has been celebrated for thousands of years as a moment of abundance, light, growth and gratitude 🌿🌾

    A time to pause and appreciate the beauty of the season — from fertile soil and flourishing gardens to shared meals and the rhythm of nature 🌸🐝

    On the longest day, the world feels bright,
    A garden held in golden light ✨
    Cows graze gently, hens scratch near,
    Bees hum softly, summer is here 🐄🐓🐝

    Courgettes hide beneath leaves of green,
    Sweet peas climb where the sun has been 🌱
    The flowers dance in the sea-salt breeze,
    And birdsong drifts through the trees 🌸🌊🐦

    In the kitchen, pans softly sing,
    With herbs and strawberries, taste takes wing 🍓🌿
    There’s joy in all that hands prepare,
    And wonder waits everywhere 🍳

    So on this solstice, bright and long,
    We greet the day with thanks and song 🎶
    For soil and seed, for sun and sea,
    For all the beauty we can see 🌞🌍💚

    Wishing you a beautiful Solstice filled with light, warmth and gratitude.2d
  • Beautiful Rory 🌞Reply
  • What a beautiful expression of the solstice..thank you Rory..2 likesReply
  • ☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️🌚🌚🌚🌚🌚🌚🌚2 likesReply
  • Beautiful ☀️Reply
  • Such a beautiful poem🙏😊Reply

Posted on

Cheesy Potato Stacks from @babyledfeeding 🤤 @dunnesstores #dunnesbaby

https://www.instagram.com/reel/C09BEEivfoB/?igshid=NjMyZDczNDVlMg==

dunnesstores

•

Follow

Original audio

Liked by kellyslater10 and others

  • dunnesstores's profile picturedunnesstores
  • You need to make these Christmas Cheesy Potato Stacks from @babyledfeeding 🤤 They are so good and also perfectly safe and soft enough for little babies doing baby led weaning.

    Makes 24 Mini Potato Stacks
    Prep 15 mins
    Cook time 30 mins

    1 kg baby potatoes
    2 cloves garlic
    125ml (1/2 cup) fresh cream
    Small handful grated gruyere cheese (plus an extra 3 tbsp)
    Small handful grated mozzarella
    3-4 sprigs thyme leaves finely chopped
    Small bunch parsley leaves finely chopped
    1 tsp onion powder

    To serve
    Extra finely chopped herbs
    Black pepper to season

    Preheat oven to 180ºC.

    Thinly slice the potatoes and set aside.

    Add the remaining ingredients to a bowl, leaving aside 3 tbsp of the gruyere cheese. Stir well, then add in the sliced potatoes and stir until they are fully coated. You may have to use your hands to separate the slices.

    Stack the potatoes into a mini muffin tin until they are packed to the top.

    Bake in the oven for 25 minutes, then remove from the oven and, top with a little sprinkle of the extra cheese. Return to the oven and bake for an additional 10 minutes until the top is golden brown. Remove from the oven and leave to cool slightly as this keeps the potato slices together.

    Serve with a extra herbs and a sprinkle of fresh pepper.

Posted on

It’s the love ❤️ 😍 Rachel Allen @ballymaloecookeryschool Co.Cork

https://www.instagram.com/reel/DTOvkcbDl1G/?igsh=cGE4eXFtNTFwYXN5

thedoctorsapron

and

ballymaloecookeryschool

Van Morrison•Days Like This

  • I cannot believe that it hasn’t even been a week! It’s already been an experience of a lifetime!💚🤍🧡#ballymaloecookeryschool #culinaryjourney #culinaryschool #farmtofork #organicfarmEdited · 2w
  • Sooooo happy for your journey!!!❤️1 likeReply
  • Amazing!! Love this for you!!👩🏼‍🍳👏🏽Reply
  • Such magic 🪄🌱🍽️❤️1 likeReply
  • My girl; you make me so proud, try it, take the chance, make a change…
Posted on

Roast Peaches with Raspberry Coulis & Vanilla Ice-Cream by Lilly Higgins with Dáithí Ó Sé @rtetoday

rtetoday

•

Original audio

Honey Ice-Cream with Fruit & Raspberry Coulis + Tahini Yogurt Dip by @lilly_higgins_

Recipe, Method & Chef’s Top Tip below 👇
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

From creamy homemade honey ice-cream with charred fruit to a vibrant tahini yogurt dip topped with crispy herbs and crunchy dukkah pitta chips — these dishes are perfect for sunny gatherings and summer entertaining ☀️🍑

Honey Ice-Cream Ingredients
2 eggs
1 egg yolk
80g sugar
500ml cream
1 tsp vanilla extract
4 tbsp honey
3 nectarines or peaches
1 tsp olive oil
250g raspberries
1 tbsp honey
Squeeze of lemon juice

Tahini Yogurt Dip Ingredients
500g carrots
400g SKYR
1 garlic clove
Juice of ½ lemon
2 tbsp tahini
Olive oil
Parsley, basil, fennel, chives
Sesame seeds
Chopped hazelnuts
2 pitta breads
1 tbsp dukkah

Method

Whisk eggs, yolk and sugar until pale and thick. Fold through whipped cream, vanilla and honey, then layer into a loaf tin and freeze until set.
Blitz raspberries with honey and lemon juice for the coulis. Grill peaches or nectarines until charred and juicy.
Mix SKYR, tahini, garlic and lemon juice. Fry herbs briefly in olive oil until crisp.
Brush pittas with olive oil, sprinkle with dukkah and bake until crisp.
Serve the tahini yogurt topped with roasted carrots, crispy herbs, nuts and pitta chips.

Chef’s Top Tip
Leave the honey ice-cream out for 10 minutes before slicing for the perfect creamy texture 🍦

Swipe to see all the gorgeous summer colours and textures 👉 Save this for your next garden party or weekend treat, and tell us which dish you’d make first 😍

#TodayShow#RTEFood#IrishFood#LillyHiggins#SummerRecipes#HomeCooking#DessertIdeas#SharingFood#EasyEntertaining#IrishChefs

Posted on

Sweet And Moist Greek Honey Cake #HaughtonHoney

greek-honey-cake-1-w450h450

A sticky Greek cake that tastes a little like the much more complicated Greek dessert Baklava

Thanks to Angela for this simple cake recipe that kids just love.

Ingredients

  • 1 cup of plain flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of orange zest
  • 3/4 cup of butter
  • 3/4 cup of white sugar
  • 3 eggs
  • 3/4 cup of milk
  • 1 cup of chopped walnuts
  • 1 cup of Haughton Honey
  • 1 cup of white sugar
  • 3/4 cup of water
  • 1 teaspoon of lemon juice

Instructions

  1. Preheat your oven to 175c/350F. Grease and lightly flour a 9″ square cake tin. Combine the flour, baking powder, salt, cinnamon and orange rind. Set this to one side.
  2. In a large bowl mix together the butter and the sugar with a whisk until light and fluffy. Then blend in the eggs one at a time. Gently blend in the flour mixture prepared earlier with the milk and stir in the walnuts.
  3. Pour the batter in to the prepared tin. Place in the preheated oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool for 15 minutes and then cut the cake into diamond shapes before pouring the honey syrup over. Decorate with lemon zest if you wish.
  4. To make the honey syrup combine the honey, 1 cup of white sugar and 3/4 cup of water. Bring slowly to a gentle simmer for 5 minutes. Stir in the lemon juice and continue cooking for a further 2 minutes. Keep warm before pouring on to the cake.

Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz

http://www.haughtonhoney.com/our-honey/recipes/sweet-and-moist-greek-honey-cake