Odlums @Odlums_Ireland 14 hours ago
Made with spelt flour and honey instead of sugar, these scones are delicious served with greek yoghurt and honey http://bit.ly/2iPp0e9
Spelt & honey scones served with greek yoghurt and honey @Odlums_Ireland
Odlums classic Easter buns ..
Odlums @Odlums_Ireland 14 hours ago
These classic Easter buns take a little while to prepare but are so worth it served with butter and a strong cuppa http://bit.ly/2o58gAF
The Jack and Jill Rainbow Cake from the cover of the Odlums Big Book of Baking
odlums_ireland
They say when it rains, look for rainbows….
Here’s one to brighten up your day! 🌈
Adrian made The Jack and Jill Rainbow Cake from the cover of the Odlums Big Book of Baking
#BakingADifference #odlumsbehindeverybake
Odlums chocolate biscuit cake recipe #homebaking
odlums_ireland
Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨
You will need:
275g/10 oz Butter
150ml/¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.
Method:
✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well.
✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.
#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking
Odlums High Fibre Blueberry Muffins
Brunch it up! Add some fancy recipes to your weekend breakfast and turn it into something wonderful to share with friends.
Odlums American Style Pancakes with Honey and Berries
American Style Pancakes with Honey and Berries
CategorySelf Raising Flour
Cook TimeFew Mins
What you need:
- 125g/4oz Odlums Self Raising Flour
- 1 tablespoon Shamrock Golden Caster Sugar
- Pinch of Salt
- 1 Egg
- 150ml/¼ pint Milk
- Oil for frying
- Rowse Honey
- Mixed Berries
How to:
- Sieve flour and salt into a bowl, stir in the sugar (if using).
- Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
- Cover and allow to stand for about an hour.
- Heat a little oil on a pan and drop spoonfuls of batter onto pan.
- When mixture is puffed and bubbling on top, turn and cook on other side.
- Serve warm with Rowse Honey and mixed berries
Odlums Salted Caramel & Chocolate Mousse recipe
Salted Caramel & Chocolate Mousse
CategoryChristmas
Chill Time60 mins
What you need:
For the salted caramel sauce
- 125g/4oz Granulated Sugar
- 2 tbsp Water
- 2 tbsp Golden Syrup
- 50g/2oz Butter
- 170ml carton Double Cream
- ½ tsp sea salt
For the mousse
- 350g Dark Chocolate, chopped into small pieces
- 50g/2oz Butter
- ½ tsp Goodall’s Vanilla Extract
- 8 Eggs, separated
- 1 tbsp Shamrock Golden Caster Sugar
To serve
- Double Cream, whipped
- Chocolate, grated
How to:
- For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with cling film and cool completely.
- For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla.
- In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated
- Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse.
- Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream and chocolate shavings.
Catherine Leyden was getting into the festive spirit this morning on Ireland Am making a delicious Christmas cake.
odlums_ireland
Catherine Leyden was getting into the festive spirit this morning on Ireland Am making a delicious Christmas cake. The best thing is you can make it now and it will be perfect for Christmas Day. Link in bio or swipe up from our stories. For all other recipes visit Odlums.ie
Odlums Cheese and Potato Croquettes
We love our potatoes, whether that’s mashed, baked or boiled. If you fancy something a little fancier, try these Cheese and Potato Croquettes that Catherine prepared on Ireland AM this morning. bit.ly/cheesepotatocroquettes
Odlums American Style Pancakes with Honey and Berries
American Style Pancakes with Honey and Berries
CategorySelf Raising Flour
Cook TimeFew Mins
What you need:
- 125g/4oz Odlums Self Raising Flour
- 1 tablespoon Shamrock Golden Caster Sugar
- Pinch of Salt
- 1 Egg
- 150ml/¼ pint Milk
- Oil for frying
- Rowse Honey
- Mixed Berries
How to:
- Sieve flour and salt into a bowl, stir in the sugar (if using).
- Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
- Cover and allow to stand for about an hour.
- Heat a little oil on a pan and drop spoonfuls of batter onto pan.
- When mixture is puffed and bubbling on top, turn and cook on other side.
- Serve warm with Rowse Honey and mixed berries
Foodaware 