Catherine’s gluten free lemon poppy seed loaf

 

GF-Poppy-Seed-Loaf-

INGREDIENTS

225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour

125g/4oz Margarine

125g/4oz Caster Sugar

3 Eggs

2 Tablespoons Milk

1 Teaspoon Goodalls Vanilla Essence

2 Tablespoons Poppy Seeds

Grated Rind of Lemon

 For Glaze

175g/6oz Icing Sugar

Juice of Lemon

Method

  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
  2. Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
  3. Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
  4. Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
  5. While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
  6. When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
  7. When completely cold store in an airtight container.

http://odlums.ie/catherines-weekly-recipe-gluten-free-lemon-poppy-seed-loaf/

Kerrygold Christmas Brownies with Cranberries and Mixed Spice

Christmas_brownies-291x132

Ingredients:

  • 300g dark chocolate, broken into chunks
  • 220g Kerrygold butter
  • 4 eggs
  • 300g light muscovado sugar
  • 200g plain flour
  • 1 tsp mixed spice
  • 100g pecans, roughly chopped
  • 100g dried cranberries
  • Icing sugar, to serve

Directions:

1. Preheat the oven to 180C. Grease and line a 30x20cm baking tin with baking parchment.

2. Melt the chocolate and butter in a bowl over a pan of simmering water. Stir gently until smooth then set aside to cool slightly.

3. In a large bowl, whisk together the eggs and sugar until pale and fluffy.

4. Combine the chocolate and butter mix with the egg mix, then gently fold in the flour, mixed spice, pecans, and cranberries until fully incorporated.

5. Pour into the prepared tin then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.

6. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.

7. Once cool, cut into squares and dust the tops with icing sugar. To be extra festive you can use a christmas stencil to dust the tops with icing sugar!

http://www.kerrygold.com/recipes/christmas-brownies-with-cranberries-and-mixed-spice

Kerrygold Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes

Ingredients:

  • 100g digestive biscuits, bashed into crumbs
  • 50g Kerrygold butter, melted
  • 500g mascarpone
  • 50g icing sugar, sieved
  • 1 tsp vanilla extract
  • 300g strawberries, hulled and chopped into quarters
  • For the sauce:
  • 100g strawberries, hulled and chopped into quarters
  • 2 tbsp lemon juice
  • 1 tbsp caster sugar

Directions:

Mix the crushed biscuits and the melted butter together well. Divide the biscuit mixture between dessert glasses (or ramekins) and press down well. Transfer the glasses to the fridge and chill for approx 10 minutes to set.

Mix the mascarpone, icing sugar, and vanilla well. Then stir in the strawberries (it’s nice if the strawberries start to bleed into the mascarpone).

Make the sauce by placing 100g of strawberries into a food processor along with the lemon juice and sugar. Blend together until smooth. Taste and add more sugar if desired.

Take the glasses out of the fridge and spoon the mascarpone mixture on the top of the biscuit base, dividing the mixture evenly between the four glasses. Then generously drizzle the sauce over the top of the mascarpone.

Chill the cheesecakes in the fridge if not eating them straight away. These are also really delicious eaten straight away.

http://www.kerrygold.com/recipes/mini-strawberry-cheesecakes

Catherine’s gluten free lemon poppy seed loaf

 

GF-Poppy-Seed-Loaf-

INGREDIENTS

225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour

125g/4oz Margarine

125g/4oz Caster Sugar

3 Eggs

2 Tablespoons Milk

1 Teaspoon Goodalls Vanilla Essence

2 Tablespoons Poppy Seeds

Grated Rind of Lemon

 For Glaze

175g/6oz Icing Sugar

Juice of Lemon

Method

  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
  2. Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
  3. Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
  4. Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
  5. While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
  6. When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
  7. When completely cold store in an airtight container.

http://odlums.ie/catherines-weekly-recipe-gluten-free-lemon-poppy-seed-loaf/