Tag: home baking

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Mini Banoffi Bites @babyledfeeding @dunnesstores

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Odlums Peanut Butter Cookies

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:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
  2. Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
  3. Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
  4. Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
  5. Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
  6. 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.

http://www.odlums.ie/recipes/peanut-butter-cookies/

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Wade Murphy’s Summer Berry Trifle @RTEfood

wade murphy trifle

 
 
 

 
Food on RTÉ
 
@RTEfood

 

 
 

Ingredients

Serves 4-6

For the Sponge Cake:

  • 170g soft unsalted butter
  • 170g caster sugar
  • 170g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Zest of 1/2 an orange
  • 4 large free range eggs
  • 1 jar strawberry jam

For the Berry Jelly:

  • 700g berries and currants – strawberries, raspberries & currants, or whatever summer fruit you prefer
  • 100ml elderflower cordial
  • 1 pkt raspberry jelly
  • 2 tbsp raspberry liqueur 
  • Zest of 1/2 orange

For the Custard:

  • 180ml cream
  • 120ml full-fat milk
  • 50g caster sugar
  • 1/2 vanilla pod
  • 4 egg yolks

Method

For the sponge:

  1. Preheat the oven to 170˚C. Start the sponge by greasing and lining a cake tin with greaseproof paper.
  2. In a mixing cream the soft butter with the sugar. Add the eggs one at a time, followed by the vanilla and orange zest. Carefully sift and fold in the flour and baking powder until combined.
  3. Pour the cake mixture into the tin and bake for 30-40 minutes until golden brown and the sides of the cake are coming away from the tin.
  4. Remove from the oven and allow to cool slightly. After about 15 to 20 minutes remove from the tin and peel away the greaseproof paper. Place on a wire rack and cool completely.
  5. Once cool cut the sponge into even sized cubes about 1.5 to 2 cm. Allow 4 -5 cubes per portion. Spread some strawberry jam over the cubes and save the rest to have with a cup of tea!

For the jelly:

  1. Prepare the jelly as per the packet instructions but do not place in the fridge to set. Add the cordial and orange zest.
  2. Place the sponge cake cubes into the dish. Spoon the liqueur over and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge.
  3. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for at least two hours.

For the custard: 

  • In a mixing bowl whisk the yolks & sugar until pale and slightly fluffy.
  • Bring the vanilla, milk and cream up to the boil, remove from the heat and slowly pour into the yolk mixture whilst whisking constantly.
  • Pour the custard mix back into the pot and return to the stove on a low to medium heat and bring to 80˚C stirring continuously, if you don’t have a thermometer just constantly stir until the custard thickens. You can’t walk away from this or else you will scramble your custard.
  • Strain and allow to cool completely.

To serve:

Remove the serving dish from the fridge and allow to come to room temperature. Pour the custard over the top of the jelly and garnish with some whipped cream, grated chocolate and some toasted pistachio nuts.

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Hearty and zingy, this Thai rice soup is perfect for in-between weather. @RTEfood

Donal Skehan’s Thai rice soup

Donal Skehan

By Donal Skehan

Celebrity Chef

Ingredients

Serves: 4

Time: 35 minutes

  • 1.5ltrs good chicken stock
  • 2 inch piece of fresh ginger
  • 2 lemongrass stalks
  • 1 lime, juice and peeled zest
  • 2 – 4 Thai Birds Eye chillies – depending on your spice tolerance!
  • 50ml fish sauce, plus extra to season
  • 3 cloves garlic
  • pinch ground turmeric
  • 6 chicken thighs, cut into bite sized pieces
  • 500g cooked white rice
  • pinch white pepper
  • 2 tbsp light soy sauce
  • 1 red onion
  • Sesame oil, to serve
  • Handful of coriander leaves
  • Handful of mint

Method

  1. First, get the chicken stock into a pan. Slice half of the ginger, chilli and lemongrass and add to the pot. Peel the zest off a lime then bring to a boil, and season with the 25ml of the fish sauce. Turn down to a simmer whilst you prepare the rest of the dish.
  2. Finely chop the remaining ginger, chilli and lemongrass and place into a bowl. Grate in the garlic and add the remaining fish sauce. Chop the chicken thighs into inch pieces and add to the bowl along with a pinch of turmeric and mix everything together.
  3. Get a wok over a high heat and add the oil followed by the chicken pieces. Cook, stirring, until the chicken is golden brown and cooked through.
  4. Scoop the aromatics from the broth and discard then add the rice to the broth and warm through for at least 5 minutes.
  5. To finish, slice the red onion finely and season the broth with some white pepper, soy sauce, sesame oil, lime juice and some extra fish sauce if needed.
  6. Add the rice and broth to your bowls then top with the chicken, followed by the sliced onions. Garnish with extra sliced red chillies, if you can handle them!, and lots of coriander and mint.

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