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Odlums 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/

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Odlums Blueberry Muffins

blueberry muffins

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Ingredients

275g/10oz Odlums Cream Flour

2 teaspoons Baking Powder

Pinch of Salt

125g/4oz Caster Sugar

75g/3oz Butter (melted)

2 Eggs (beaten)

300ml/½ pint Milk

125g/4oz Blueberries

2 tablespoons Shamrock Brown Sugar (optional)

Method

  1. Preheat oven to 200°C/400°F/Gas 6. Grease or line muffin tins with paper cases.
  2. Sieve flour, baking powder and salt into a mixing bowl. Stir in the caster sugar.
  3. In a separate bowl beat the melted butter, eggs and milk together until frothy,   add to the dry ingredients.
  4. Gently mix all together with a fork until evenly combined, then, stir in the blueberries.
  5. Divide the mixture between the muffin tins. Sprinkle the brown sugar on top of each muffin, if used and bake for about 20 minutes.
  6. Allow muffins to cool in the tins then transfer to a wire tray to cool completely before serving.

Blueberry Muffins

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Neven Maguire’s Apple Tart with Custard recipe@bordbia

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

 

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx

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Rachel’s Home Made Rice Pudding Recipe

 

 

 

 

izabellanatrins's profile picture
izabellanatrins

Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃