Everyone loves pizza right? Well we have a great dough recipe which you and the kids can all enjoy making!
- 8g instant (rapid rise) dry yeast
- 10g sugar
- 310 ml warm milk
- 45g Dairygold Baking Block
- 360g all-purpose flour
- 1 tsp salt
In a large bowl, mix yeast, sugar, warm milk (do not bring to a boil) and melted Dairygold Baking Block.
Let rest 10 minutes to allow yeast to activate. Foam will form along the surface.
Mix flour and salt. Gradually add to bowl, mixing with a fork, and eventually with your hands if using a fork becomes difficult.
Incorporate flour until dough is consistent and fairly firm.
Flour a work surface and knead the dough, adding a bit of flour until dough no longer sticks. To knead, fold and flatten the dough for roughly 5 minutes, using the palm of your hand or fist.
Place dough ball in a bowl greased with butter, cover, and allow dough to rise in a warm, draft-free location. The dough must double in volume. This should take about 45 minutes.
Deflate the dough prior to working it according to the chosen recipe.
What you need:
- 125g/4oz Odlums Cream Plain Flour
- Pinch of Salt
- 1 Egg
- 300ml/½pt Milk
- Oil for frying
- Sieve flour and salt into a bowl.
- Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
- Pour batter into a jug and allow to stand for about 30 minutes.
- Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
- Fry until golden brown. Turn and fry the other side until brown also.
- Stack pancakes on a large plate, as they are cooked.
- Fill with fresh fruit and drizzle with maple syrup, or choose one of our other delicious sweet or savoury fillings below. Enjoy!
Tasty Filling Suggestions
- Dust with Shamrock Golden Caster Sugar, add a squeeze of lemon juice, roll up and serve
- Drizzle with Rowse Honey and top with Shamrock Pecan Nuts or Chopped Almonds
- Fresh fruit served with natural yoghurt and whipped cream
- Stewed apples, flavoured with cinnamon and a dollop of fresh cream
- Top with chocolate spread or Shamrock Chocolate Chips and a scoop of icecream
- Diced chicken with salsa sauce
- Cottage cheese and sliced pineapple
- Poached egg and Hollandaise sauce
Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper… whenever you fancy, really! Their fluffy, creamy texture should mean they’re a big hit with everyone, no matter how young or old.
- 2 tbsp Dairygold
- 4 eggs
- 1/4 cup milk
- Salt and pepper
Crack the eggs into a bowl and add the milk and seasoning.
Blend it all together while you heat the Dairygold in a non-stick saucepan over medium heat.
Pour in the egg mixture and keep an eye on it, spatula at the ready.
As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft curds form.
Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you’ll only make them tough.
Once they’re cooked, remove from the heat and serve immediately if not sooner! The longer you leave them in the pan, even if the heat is off, the more they’ll continue to cook.
Serving suggestions? Where do we start! Here are just a few options:
A little chopped chives or basil really opens out their flavour.
They’re lovely with smoked salmon or sliced ham.
They make a perfect component of a fry-up.
They go great with cooked mushrooms, cherry tomatoes or spinach.
And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.