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Lemon Polenta Cake from @ShamHanifa

Screenshot_2020-07-01 Lemon Polenta cake Recipe Kerrygold Ireland

Ingredients

  • For the polenta cake:
  • 225g Kerrygold Pure Irish Salted Butter
  • 225g Caster sugar
  • 110g Polenta
  • 110g Dessicated coconut
  • 110g Ground almonds
  • 3 Eggs (M)
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 tsp of baking powder
  • 1 tsp of vanilla essence
  • To serve:
  • Lemon curd or fresh cream

Directions

  1. Beat together the butter and sugar until you get a fluffy & pale consistency
  2. Next, add in one egg  to this mixture at at time, once mixed well you can then add in the vanilla essence
  3. Mix the polenta, desiccated coconut & ground almonds together and fold this into your wet mixture
  4. You can then add in the lemon zest & juice
  5. Next, grease an 8 inch tin & line with parchment paper
  6. Pour your cake mixture into the tin & bake at 160°C for 30-40 minutes
  7. After baking, allow the cake to cool in the tin for about 10 minutes
  8. Once cooled, remove the cake from the tin & serve with lemon curd & fresh cream
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Odlums Fruit Cake. So easy to bake.

Screenshot_2020-07-07 #odlums hashtag on Instagram • Photos and Videos

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Fruit Cake So easy to bake 350g of Raisins 350g of Sultanas 125g of Currants, Tub of Cherries, 50g Chopped Almond Nuts, 2 teaspoons of Mixed Spice, 1 teaspoon of Ground Ginger, Grated Rind Zest of 1 large Orange, 2-3 Tablespoons of Whiskey, 1 Tablespoon of Treacle mix all together and leave for a couple of days .
500g of Plain Flour 2 teaspoons of baking powder, 350g butter, 350g of soft brown sugar, 6 eggs ,
Cream butter and mix together the sugar , slowly beat in the eggs, and mix the sieve flour and baking powder, then mixed the fruit into the cream mixture, bake in 8inch round tin lined in baking paper and cover the outer tin in brown paper and bake for 3& 1/2 hours@ 140c #odlumsflour #odlums #bakingpowder #kerrygoldbutter #whiskey #whiteflour #rtéfood #raisons #sultanas #currants #cherries🍒 #treacle #margaretseggs #bbcgoodfoodrecipes #bbcgoodfood #bbcgoodfoodmagazine #almondnuts🌰 #orangerind #fruitcakes #teacakes #teacake #fruitcake🍰 #fruitcakes #rtefood #bakinglove #odlumsireland #christmascake

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Darina Allen’s Irish Soda Bread recipe

mummys-brown-irish-soda-bread-from-darina-allen-hero

Ingredients:

  • 1 pound all-purpose flour (about 3 1/2 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 13 to 16 ounces buttermilk (depending on the consistency of the buttermilk)

Directions:

  • Preheat the oven to 450° F.
  • Mix the flours in a large wide bowl, add the salt and sieved baking soda. Lift the flour up with your fingers to distribute the salt and baking soda.
  • Make a well in the center and pour in all the buttermilk. With your fingers stiff and outstretched, stir in a circular movement from the center to the outside of the bowl in ever increasing concentric circles. When you reach the outside of the bowl, seconds later the dough should be made.
  • Sprinkle a little flour on the worktop. Turn the dough out onto the floured worktop. (Fill the bowl with cold water so it will be easy to wash later.)
  • Sprinkle a little flour on your hands. Gently tidy the dough around the edges and transfer to oven tray. Tuck the edges underneath with your hand; gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.
  • Cut a deep cross into the bread (this is called ‘blessing the bread’ and then prick it in the center of the four sections to let the fairies out of the bread).
  • Bake in the preheated oven for 15 minutes then turn the oven down to 400°F for a further 15 or 20 minutes. Turn the bread upside down and cook for a further 5 to 10 minutes until cooked (the bottom should sound hollow when tapped). Cool on a wire rack

Variations:

  • Brown Soda Bread: Replace half the all-purpose flour with whole wheat flour.
  • Dubliner Soda Bread: Before baking, brush loaf with egg wash (egg beaten with a little milk) and sprinkle with shredded Dubliner cheese.
  • Cheese Scones: After the soda bread has been shaped, flatten it out and cut into pieces to form scones. Brush tops with egg wash (egg beaten with a little milk), dip tops into shredded Dubliner cheese and bake, cheese-side up, 10 minutes in a 450° F oven; cook on wire rack.

http://kerrygoldusa.com/recipes/darina-allen-s-irish-soda-bread

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Kerrygold Buttery Irish Potato and Apple Bake

kerrygold_butter_irish_potato_and_apple_bake_with_bacon

Cook:  15 minutes
Serves:  8

Ingredients:
  • 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
  • 6 slices thick cut bacon, coarsely chopped
  • 6 tablespoons Kerrygold Pure Irish Butter
  • Chopped chives for garnish, optional
Directions:

Cook potatoes in boiling salted water for about 8 minutes or until almost cooked through. Add apples and cook for 5 minutes more or until potatoes and apples are tender; drain well. While potatoes are cooking, heat oven to 400° F and lightly butter an 11 X 7-inch baking dish. In a large skillet, cook bacon over medium-high heat for about 5 minutes or until golden brown and crisp, stirring frequently. Remove with a slotted spoon, then remove all but 2 tablespoons of bacon fat; add Kerrygold Pure Irish Butter to skillet. When butter has melted, add potatoes and apples. Toss well to coat with butter; cook and stir for about 5 minutes over medium-high heat to lightly brown. Transfer to prepared baking dish and top with cooked bacon. Bake for 15 minutes. Sprinkle with chives, if desired.

http://kerrygoldusa.com/recipes/buttery-irish-potato-and-apple-bake-with-bacon/

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Rachel’s Broccoli Soup with Dubliner Toasts

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

 

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/