Tag: home baking

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Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday


By Sharon Hearne Smith

Food Stylist & Writer

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Today

Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

  • Sunflower oil for greasing
  • 500g tub natural yoghurt
  • 100ml milk
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds + extra for sprinkling
  • 2 tsp bicarbonate of soda
  • 2 x 500ml yoghurt tubs of porridge oats (or 400g)
  • butter for serving, optional

Method

  1. Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
  2. Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
  3. Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
  4. Mix everything together until well blended.
  5. Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
  6. Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
  7. Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
  8. Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
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Blackberries are such a delicious fruit and well worth freezing, to use all year round @rorysfood #learnatballymaloe

https://www.instagram.com/reel/C_8zIdWMDh7/?igsh=MTRrYWtqd3IzZWYzbQ==

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Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

http://www.odlums.ie/recipes/coconut-buns/

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Shane’s strawberry and pistachio galette: Today @RTEfood

Sweet strawberries and salty pistachios are a match made in heaven.

By Shane Smith

Award-winning Irish pastry chef Shane Smith.

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Today

Sweet strawberries and salty pistachios are a match made in heaven.

Ingredients

Serves: 6

Prep: 15 mins

Bake: 35 mins

Dough:

  • 80g wholemeal flour
  • 170g plain flour
  • 80g caster sugar
  • 150g Irish butter, room temp
  • 1 large egg yolk
  • pinch salt
  • 3 tablespoons water
  • 600g Irish Strawberries
  • 1 tbsp cornflour
  • 1 tbsp water
  • ½ tbsp maple syrup
  • 1 tbsp chopped pistachios

To serve

  • 200g Greek yoghurt
  • 1 tbsp honey
  • 1 tsp lemon zest

Method

  1. For the pastry, in a bowl using your fingertips, rub together both flours, sugar, butter, and salt until a breadcrumb consistency is reached.
  2. To this add the yolk and water and mix until a dough is reached.
  3. Turn this onto a floured table and gently work, wrap, and chill for 30 mins hour.
  4. Once the pastry is rested, roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
  5. Into a bowl, mix the cornflour, water and maple syrup and mix this with the prepared strawberries.
  6. Spoon this mixture into the centre of the pastry, leaving a 2-inch rim around the edge.
  7. Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
  8. Egg wash the pastry and sprinkle with chopped pistachios.
  9. Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
  10. Remove and allow to rest before serving.
  11. To serve mix the yoghurt, honey and lemon zest and serve on the side.