Odlums Breakfast Muffins

odl-bfast-muffins

What you need:

  • 125g/4oz Odlums Coarse Wholemeal Flour
  • 125g/4oz Odlums Cream Plain Flour
  • 1Teaspoon Odlums Baking Powder
  • 50g/2oz Shamrock Light Muscovado Sugar
  • Rind of 1 Orange
  • 125g/4oz Margarine
  • 1 Egg
  • 150ml/ ½ pt Milk
  • 2 Tablespoons Marmalade
  • 1 Tablespoon Honey
  • 1 Tablespoon Mixed Seeds (optional)

How to:

  1. Preheat oven to 175°C/325°F/Gas 3.
  2. Melt margarine and allow to cool.
  3. In a large bowl, combine all dry Ingredients.
  4. Mix the egg, milk, marmalade and honey into the cooled margarine.
  5. Now add the wet Ingredients to the dry ones and mix to make a very soft mixture.
  6. Spoon into muffin cases, making each case about two thirds full.
  7. Bake for 20 – 30 minutes until golden brown and cooked through.
  8. Cool on a wire tray.

http://www.odlums.ie/recipes/breakfast-muffins/

Winter Warming Ginger and Berry Porridge

Serves 4

Preparation : 10-12 mins
Calories : 281 per adult, 141 calories per child

Ingredients

  • 120g porridge oats
  • 600 mls low fat milk
  • 1/2 tsp of grated fresh ginger
  • 160g raspberry and strawberries
  • 1 apple grated or thinly sliced

Method

  1. Mix the porridge oats, milk and ginger together in a saucepan and place over a medium heat.
  2. Bring to the boil and then simmer, stirring occasionally until thickened.
  3. Fold in the berries and apple and serve.

Can serve with some runny honey but taste first as it might be sweet enough.

http://breakfastmoments.ie/recipes/

Rachel’s Banana Butterscotch Pudding

ban butterscotch pudding 15816I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 10-inch square gratin dish for 55 minutes.

Ingredients:

FOR THE PUDDING:

1 cup (4 oz) all-purpose flour

3 tbsp baking powder

1/2 cup (4 oz) superfine sugar

1 egg, beaten

1 banana, mashed

1 cup milk

1 tsp vanilla extract

6 tbsp (3/4 stick) Kerrygold Butter, melted

FOR THE TOPPING:

1/2 cup (4 oz) light brown sugar

2 tbsp corn syrup

2/3 cup boiling water

Softly whipped cream or vanilla ice cream

Directions:

TO SERVE:

Preheat the oven 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed banana, milk, vanilla extract and melted butter. Pour mixture into the dry ingredients and stir until combined. Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.

To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan. Bring to the boil and then drizzle over the pudding. Bake for 30–40 minutes, or until it feels slightly firm in the center. Serve with softly whipped cream or vanilla ice cream. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready—it sits quite happily.

 http://kerrygoldusa.com/recipes/banana-butterscotch-pudding/

Dairygold Classic Scones

Classic Scones

12 mins

Plain scones are the cornerstone of Irish afternoon tea, especially when spread with Dairygold and a dollop of jam!

Ingredients

  • 175g Dairygold Baking Block
  • 900g plain flour
  • 50g caster sugar
  • 3 tsp baking powder
  • 3 eggs – hold a little back to glaze
  • 425ml milk to mix – hold 100ml back until needed

Instructions

Preheat your oven to 180°C/350°F/Gas Mk 4.

Sieve the flour, sugar and baking powder together into a large mixing bowl.

Rub the Dairygold Baking Block into the dry ingredients until you’ve formed a breadcrumb texture.

In a separate bowl or jug, mix your eggs and milk together, then pour into the larger bowl, making a well in its centre.

Continue to mix until you have formed a soft dough, using the extra milk if needed.

Remove your dough from the bowl and knead lightly on a floured board before rolling it out to 1 inch in thickness.

Cut the dough out into rounds and brush them with the remaining egg to glaze.

Place on a baking sheet and bake in your preheated oven for 10-12 minutes.

To serve, spread with Dairygold and strawberry or raspberry jam.

http://www.yourdairygold.ie/bake-it/classic-scones.aspx

Odlums Blueberry Crumpets with honey & yogurt

Blueberry-Crumpets

INGREDIENTS

  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying

METHOD

  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

SERVING SUGGESTIONS

Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.

http://odlums.ie/recipes/blueberry-crumpets/

 

Rachel’s Carrageen Moss Pudding

Soak the clean, dry carrageen moss in tepid water for 10 minutes. Strain off the water and put the carrageen moss into a saucepan with the milk dessand the vanilla extract. Bring to the boil and simmer very gently with the lid on for 20 minutes.

At that point and not before, separate the egg. Put the egg yolk into a bowl, add the sugar and whisk for a few seconds, then, through a strainer, pour in the milk and carrageen moss mixture on to the egg yolk and sugar mixture, whisking all the time. The carrageen moss mixture will be swollen and exuding jelly, so rub all this jelly through the strainer and into the bowl. Whisk the egg white stiffly and gently fold it into the egg yolk, sugar, milk and carrageen moss mixture in the bowl. It will rise to make a fluffy top. Serve chilled with the poached rhubarb (see previous recipe) and the softly whipped cream. Sprinkle the soft brown sugar on top.

 http://rachelallen.com/post/carrageen-moss-pudding