Rachel Allen’s lemon and basil potato salad

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Apricot and Almond Cake with Oranges in Caramel

apricot-almond-cake

Serves 8-10

Ingredients

  • 225g (8 oz) butter
  • 225g (8 oz) sugar
  • Juice of 1 lemon
  • 75g (3 oz) ground almonds
  • 100g (4 oz) plain flour
  • 100g (4 oz)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 (¼ pint) 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.

Serving Suggestions

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

http://www.bordbia.ie/consumer/recipes/fruit/pages/apricotalmondcake.aspx

Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid

Apple and Yoghurt Pancakes with Blackberry and Honey Sauce

apple & yoghurt pancakes

Serves 6

Cooking time: 15 min

Ingredients

  • 300g self-raising flour
  • 50g sugar
  • 4 eggs
  • 150ml natural yoghurt
  • 2 eating apples, peeled and chopped
  • Milk Butter to cook the pancakes
  • Blackberry and honey sauce
  • 200g blackberries (or blueberries)
  • 2-3 tablesps. Honey
  • Juice of 1 lemon

To Cook

Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)

To make the sauce

Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.

Nutritional Analysis per Serving

Protein: 11g 

Carbohydrates: 68g 

Fat: 9g 

Iron: 2mg 

Energy: 386kcal 

 www.bordbia.ie

 

Apple and Yoghurt Pancakes with Blackberry and Honey Sauce

apple & yoghurt pancakes

Serves 6

Cooking time: 15 min

Ingredients

  • 300g self-raising flour
  • 50g sugar
  • 4 eggs
  • 150ml natural yoghurt
  • 2 eating apples, peeled and chopped
  • Milk Butter to cook the pancakes
  • Blackberry and honey sauce
  • 200g blackberries (or blueberries)
  • 2-3 tablesps. Honey
  • Juice of 1 lemon

To Cook

Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)

To make the sauce

Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.

Nutritional Analysis per Serving

Protein: 11g 

Carbohydrates: 68g 

Fat: 9g 

Iron: 2mg 

Energy: 386kcal 

 www.bordbia.ie

 

Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid

Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid