Traditional Irish Brown Soda Bread (1st post Jan 2015)
This is a delicious, easy and very healthy bread.
Ingredients
- 250g wholemeal flour
- 200g plain white flour
- 1 teasp. bread soda, sieved
- 1 teasp. salt
- 1 egg
- 350ml buttermilk, approx.
- 1 teasp. Honey
Optional Topping:
- 1 tablesp. sesame seeds or pinhead porridge oats
To Cook
Preheat the oven to Gas Mark 6, 200°C (400°F).
Mix the flour, bread soda and salt together in a bowl. Combine the egg with the buttermilk and honey then mix into the flour. Add a little more buttermilk if the mixture is dry – it should be a soft dough. Then pour the lot into a lightly oiled loaf tin. Sprinkle the sesame seeds or porridge oats over the top of the loaf if using.
Bake for 45-50 minutes. To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked. Remove from the tin and wrap in a clean tea towel while cooling. This will keep the crust soft.
Dunnes Stores Simply Better Authentic Greek Yogurt 450g #protein #calcium
Sale Information
ONLY €2Sales price valid from 03/01/2024 until 23/01/2024
Description
Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures
Nutritional Claims
Source of Protein
Source of Calcium
Features
10% Fat
An unsweetened Strained Yogurt
Source of Protein
Source of Calcium
Free From Artificial Colours Flavours and Preservatives
Suitable for Vegetarians
Lifestyle
Suitable for Vegetarians
Pack Size
450g ℮
Usage Other Text
Number of Servings Per Pack: 3 Approx.
Usage Count
Number of uses – Servings – 3
Ingredients
Skimmed Greek Milk
Cream (Milk) (13%)
Live Yogurt Cultures [Lactobacillus Bulgaricus, Streptococcus Thermophilus]
Allergy Advice
For allergens, see ingredients in bold.
Storage Type
Chilled
Storage and Usage Statements
Keep Refrigerated
Storage
– Keep refrigerated 0°C to + 4°C.
– Once opened, consume within 3 days of opening and by ‘use by’ date.
– For ‘use by’ date, see lid.
Storage Conditions
Min Temp °C 0
Max Temp °C 4
Country
Country of Origin – Greece
Packed In – Greece
Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb @rtefood
RTÉVerified account @rte 18 minutes ago
Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb, Nom, Nom. Check out the recipe here: https://www.rte.ie/lifestyle/recipes/2017/0301/856327-nevens/ …, via @rtefood.
Sprouts with dried cranberries, pine nuts, and the left over bacon from the roast turkey. I’m from Cavan – waste nothing! @nevenmaguire
Sprouts with dried cranberry’s pine nuts and the left over bacon from the roast turkey I’m from Cavan #wastenoting
Traditional Brown Bread @CookWithAvonmore
1 Hour 
2 Loaf Tins
Ingredients
- 640g Plain Flour
- 340g Wholemeal Flour
- 20g Oat Bran
- 20g Wheat Bran
- 1tsp Bread Soda
- 1.5 tbsp Brown Sugar
- 1tsp Salt
- 870ml of Avonmore Buttermilk
1 Hour 2 Loaf Tins
Method
- Preheat oven to 180ºC/ 350ºF/ Gas Mark 4.
- Using a large mixer with the spade attachments, mix all the dry ingredients together for 2-3 mins.
- Pour in the Avonmore Buttermilk and continue to mix for another 4 minutes until everything has mixed evenly throughout.
- Grease 2 standard loaf tins with butter or oil. Spoon the mix into both tins until approximately 3/4 full.
- Bake on the middle shelf of your oven for 1hr, then turn the bread out onto a wire rack and leave to cool. Enjoy!
Cook times and temperatures vary, you may need to adjust in accordance with the manufacturer’s guidelines.
Dark Chocolate Apricot Cookie Pizza :Kerrygoldusa.com
Prep: 1 Hour
Cook: 20 Minutes
Serves: 8
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons corn starch
- 4 ounces Kerrygold Unsalted Butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoons vanilla extract
- 1 cup apricot preserves
- 8 ounces of dark chocolate, chopped
Directions:
In a small bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until nice and creamy.
Slowly stream in the sugar to the butter, while beating constantly.
Next, add the egg and vanilla and beat until combined.
Add the dry ingredients to the wet in 3 batches, mixing between each addition.
Gather the dough into a ball, press it flat into a disk, and wrap it in plastic wrap.
Refrigerate the dough for at least 4 hours, or overnight.
When ready to bake, preheat the oven to 350.
Roll the dough out into a 12” circle on a piece of parchment paper.
Transfer the parchment paper to a baking pan, and bake the cookie pizza until set, about 18 minutes. The edges should start to turn golden brown. The center may be a bit puffy, but it will settle as it cools.
Let the cookie pizza completely cool before proceeding.
Spread the apricot jam on the pizza. Top with the chopped chocolate and slice into wedges before serving.
Use the sugar cookie crust as a base, and top with all of your favorite toppings. A cream cheese frosting with sprinkles would be a great kids’ version (or an adult that eats like a kid). If you love white chocolate, it would be great here alone, or mixed in with the dark chocolate.
Loving the wild-flowery bits in the hedges #killeshandra
Friesians – Dairy farming – Croaghan, Co.Cavan, Lakeland
Apricot and Almond Cake with Oranges & Caramel
Ingredients
- 225g butter
- 225g sugar
- Juice of 1 lemon
- 75g ground almonds
- 100g plain flour
- 100g dried apricots, chopped in the food processor
- 3 Quality Assured large eggs, beaten
Oranges in caramel
- 4 large oranges, peeled and sliced
- 4 tablesp. sugar
- 125ml water
To Cook
Set oven 180°C (350°F) Gas Mark 4.
Line a shallow 23cm cake tin with baking parchment.
Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.
Oranges in Caramel
Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake.
Traditional Brown Bread @CookWithAvonmore
1 Hour 2 Loaf Tins
Ingredients
- 640g Plain Flour
- 340g Wholemeal Flour
- 20g Oat Bran
- 20g Wheat Bran
- 1tsp Bread Soda
- 1.5 tbsp Brown Sugar
- 1tsp Salt
- 870ml of Avonmore Buttermilk
1 Hour 2 Loaf Tins
Method
- Preheat oven to 180ºC/ 350ºF/ Gas Mark 4.
- Using a large mixer with the spade attachments, mix all the dry ingredients together for 2-3 mins.
- Pour in the Avonmore Buttermilk and continue to mix for another 4 minutes until everything has mixed evenly throughout.
- Grease 2 standard loaf tins with butter or oil. Spoon the mix into both tins until approximately 3/4 full.
- Bake on the middle shelf of your oven for 1hr, then turn the bread out onto a wire rack and leave to cool. Enjoy!
Cook times and temperatures vary, you may need to adjust in accordance with the manufacturer’s guidelines.
Foodaware 