Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

34m34 minutes ago

Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Ingredients

  • 100g (3½oz) plain flour
  • 25g (1oz) caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs, separated
  • 125ml (4½fl oz) milk
  • 2 tblsp sunflower oil
  • 15g (½oz) butter
  • 125g (4½oz) blueberries, fresh or frozen
  • To Serve:
  • Icing Sugar
  • Maple Syrup

Method

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
  3. Place a frying pan on a medium-high heat.
  4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
  5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
  6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
  7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/

Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid

Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

34m34 minutes ago

Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Ingredients

  • 100g (3½oz) plain flour
  • 25g (1oz) caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs, separated
  • 125ml (4½fl oz) milk
  • 2 tblsp sunflower oil
  • 15g (½oz) butter
  • 125g (4½oz) blueberries, fresh or frozen
  • To Serve:
  • Icing Sugar
  • Maple Syrup

Method

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
  3. Place a frying pan on a medium-high heat.
  4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
  5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
  6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
  7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/

Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

34m34 minutes ago

Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Ingredients

  • 100g (3½oz) plain flour
  • 25g (1oz) caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs, separated
  • 125ml (4½fl oz) milk
  • 2 tblsp sunflower oil
  • 15g (½oz) butter
  • 125g (4½oz) blueberries, fresh or frozen
  • To Serve:
  • Icing Sugar
  • Maple Syrup

Method

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
  3. Place a frying pan on a medium-high heat.
  4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
  5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
  6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
  7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/

Rachel’s Cookies and Cream Cheesecake

 
Rachel shares the recipe for her mouth-watering Cookies and Cream Cheesecake from her show Rachel Allen’s Everyday Kitchen

 

Ingredients

  • For the double chocolate chip cookies
  • makes 20 large cookies
  • 225 g (8oz) butter, softened
  • 325 g (111/2oz) caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 225 g (8oz) plain flour
  • 75 g (3oz) cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 175 g (6oz) dark chocolate (55–70% cocoa solids), chopped into small pieces, or dark chocolate chips
  • For the cheesecake
  • 15 g (1/2oz) cocoa powder, sifted
  • 25 ml (1fl oz) strong coffee, such as espresso
  • 1 tsp vanilla extract
  • 500 g (1lb 2oz) mascarpone
  • 400 ml (14fl oz) double or regular cream
  • 50 g (2oz) icing sugar
  • 50 g (2oz) dark chocolate (55–75% cocoa solids), grated, for sprinkling
  • 9-12 of the double chocolate chip cookies
  • 23cm (9in) diameter spring-form cake tin

Method

  • Place the butter in a large bowl and beat until very soft. Add the sugar and beat until the mixture is pale and fluffy. Crack in one egg at a time, beating between each addition, then add the vanilla extract. Sift in the flour, cocoa powder, bicarbonate of soda and salt, then add the chocolate pieces/chips and fold in to combine. Alternatively, place all the ingredients except the chocolate pieces/chips in a food processor and whiz briefly until they come together, then fold in the chocolate.
  • With wet hands, form the dough into balls each the size of a golf ball (or use two soup spoons to scoop up and shape the same amount of dough). Arrange on the prepared baking sheets, placing 6–7 balls of dough on each sheet and leaving space for the cookies to spread.
  • Bake for 10–14 minutes or until the cookies look slightly cracked on top. (With three baking sheets, you will need to cook them in three batches, or two batches in a fan oven.) Take out of the oven and allow to cool for a few minutes, then remove from the baking sheets using a palette knife or metal fish slice and place on a wire rack to cool down completely.
  • In a large bowl, whisk together the cocoa powder, coffee, vanilla extract, mascarpone, cream and icing sugar for 1–2 minutes or until thick.
  • Arrange one-third (3–4) of the cookies in the bottom of the cake tin, then spread over one-third of the chocolate cream mixture. Add a second layer of cookies, then another layer of chocolate cream, followed by a final layer of cookies and a final layer of chocolate cream.
  • Use a spatula to smooth the top layer of chocolate cream, then cover the tin with cling film and place in the fridge to chill for eight hours or overnight.
  • To remove the cheesecake from the cake tin, run a small, sharp knife around the cheesecake to loosen the edges, then unfasten the clip and lift away the sides of the tin. Using a palette knife or a metal fish slice, loosen the cheesecake from the base of the tin and carefully slide off onto a plate. Sprinkle with the grated chocolate to serve.

Ballymaloe’s Famous Chocolate Orange Cake recipe

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Serves 12

For the Orange Cake:

  • 4 eggs
  • softened butter
  • sugar
  • plain flour
  • 2 oranges
  • 1 teaspoon baking powder

For the orange butter icing:

  • 1 orange
  • 110g (4oz, 1/2 cup) icing sugar
  • 55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

  • 170g (6oz) chocolate
  • 2 tablespoons water
  • 50g (2oz, 4 tablespoons) softened butter
  • 2 large eggs