If you have lots of apples at the moment why not try this delicious recipe from @rorysfood book ‘Cook Well Eat Well’. Varieties that Rory recommends are Worcester Pearmain or Cox’s Orange Pippin. Also look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet. Swipe left for recipe and let us know if you try it!
110g (4oz) spring onions, white and green parts, chopped
50g (1¾oz) dried cranberries
2 medium carrots, peeled and grated
1½ teaspoon ground cinnamon
1 teaspoon ground allspice
salt and freshly ground black pepper
1 pomegranate, cut in half, seeds removed
75g (3oz) toasted pine nuts (toasted in a dry frying pan over a high heat)
For the olive oil dressing, you will need:
50ml (1¾fl oz) extra-virgin olive oil
Juice of 1 lemon
1 teaspoon honey
Rinse the red or black quinoa, whichever you are using, in a sieve under cold water for two to three minutes to remove the bitter coating. Put the quinoa in a saucepan with the cold water and the salt and add a tight-fitting lid. Bring to the boil, then reduce the heat to very low and cook, covered, for 12 minutes until the quinoa is tender. Turn off the heat, but leave the lid on for 10 more minutes.
To make the dressing, mix the extra-virgin olive oil, the lemon juice and the honey. Add the dressing to the warm quinoa and allow it to cool. Then add in the chopped parsley, the chopped mint, the chopped spring onions, the dried cranberries, the grated carrots, the ground cinnamon and the ground allspice to the cooled quinoa. Mix well and season with the salt and freshly ground black pepper. Tip into a serving bowl and scatter the pomegranate seeds and the toasted pine nuts over the top.
So, so comforting.. homemade rice pudding. Zac wanted to make this last night but we didn’t have any pudding (pearl) rice, so he used Arborio risotto rice, and guess what: it was divine! Of course you can switch up the vanilla for cardamom, rose water, orange zest, saffron, cinnamon etc.. Here’s the recipe 👇🏽 #ricepudding#comfortfood#staysafe#comfortingpudding Baked creamy vanilla rice pudding
Serves 4-6 75g pearl rice/pudding rice 50g caster sugar 700ml milk 150ml cream 1 tsp vanilla extract Preheat the oven to 170’C
Place the rice and sugar in the pie dish, mixing together and spreading evenly over the base. In a large saucepan, bring the milk and cream to the boil. Add the vanilla extract and carefully pour over the rice and sugar (I usually do this while the dish is sitting on the rack in the oven). Bake in the oven for 1 ¼ to 1 ½ hours or until the rice is tender, it’ll be golden on top.
Serve in bowls with a sprinkling of brown sugar, strawberry jam or poached rhubarb , plums etc. 💕
This is a Japanese tear-and-share loaf of bread with the most wonderful pillowy soft texture. It’s inspired by the Yudane and Tangzhong method where a little bit of flour and water or milk (both in this case) are cooked together to make a white sauce before mixing in the remaining ingredients. This method pre-gelatinises the starch in the flour allowing it to absorb more liquid, giving you a super-light loaf that stays fresh for longer as it retains the moisture.
It also is divine with cinnamon, cardamom,dried fruit and/or candied peel added as a sweet treat.
Here’s the recipe 👇🏽 below in Comments in 2 parts! Happy baking 🧡
375g strong white flour 15g milk powder 25g caster sugar 1 teaspoon salt 115g milk 1 egg, beaten 25g fresh yeast or 12g dried yeast 50g butter, melted
Pour the water and the milk into a small saucepan and bring to the boil. Add in the 15g of flour & cook, whisking all the time, over the heat for a couple of minutes until the liquid has thickened to a white sauce. Tip the white sauce into a bowl & cool. Place the 375g of strong white flour in a mixing bowl, or the bowl of an electric food mixer (with the dough hook attached) ) with the milk powder, the sugar & the salt, & mix. Now place the milk in a separate bowl & add in the beaten egg, the yeast,the melted butter & the white sauce. Stir then pour all of this liquid into the dry ingredients & mix to a dough. Knead for 8-10 minutes by hand or in the machine until you have a smooth and almost springy dough, don’t add flour while you’re kneading, the dough is supposed to be slightly sticky. When I’m using a stand mixer for this I scrape down the sides of the bowl a couple of times during kneading. When the dough has been kneaded enough it will be smooth on the outside. Press it with a floured finger and the dent that you make with your finger should spring back a little bit. Place the dough into a bowl that’s large enough to take the dough when doubled in size (or leave it in the stand mixer bowl) & cover the bowl with a clean tea towel or a plate. Place it somewhere warm, not above 45’C, or just standing on the counter in your kitchen and allow the dough to double in size, this may take 2 hours. If you wish you can place the covered bowl of dough in the fridge overnight. When the dough has doubled in size, using a floured fist, punch the dough down to knock it back then knead it for just 1 minute. Brush a 23cm spring-form tin with melted butter, then dust with flour. Divide the dough into 8 equal pieces, each weighing about 90g. Keep all dough covered with a clean tea towel while you work with one ball of dough. On a very lightly floured work surface, place one ball of dough.2 likesReply
rachelallencooksVerifiedOn a very lightly floured work surface, place one ball of dough. Fold the edges, all the way round, into the centre of the ball of dough, squashing it down in the centre as you go. Turn the ball over so that the folded side is on the underside and the smooth side is on top. Roll the ball gently under the palm of your hand to make a round roll then place into the prepared tin. Repeat with all the other balls of dough so that you end up with 7 around the sides, spaced apart, and one ball in the centre. Now cover with the tea towel again and place on the worktop or somewhere a little warmer, again not above 45’C , and allow to rise again until almost doubled in size, about 35-45 minutes. Preheat an oven to 200’C. The dough is ready when you make a little dent with a floured finger and it doesn’t spring back. Also, the balls of dough should have joined together at this stage. Whisk the egg with a pinch of salt and brush very gently over the top of the risen bread. Place the bread in the lower part of the preheated oven to bake for 30-40 minutes. The dough, out of the tin, should sound hollow when you tap it on the base. If you wish you can bake the bread out of the tin for the last 5 minutes of cooking time. Place on a wire rack to cool.2 likesReply
leanwithlesleyLooks delicious, reminds me of your ciabatta/tabata 😂❤️Reply
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
200ml (7fl oz) strong black coffee — espresso is ideal
2 tablespoons brandy
10-12 boudoir biscuits, each broken into three pieces
1-2 tablespoons cocoa powder in a sieve for dusting
Place the egg yolk, the caster sugar and the vanilla extract in a bowl and whisk to a creamy consistency.
Add the mascarpone cheese and the cream, and continue to whisk until you have a smooth, creamy mixture.
In a shallow dish, mix together the strong black coffee and the brandy. Line up six glasses for serving. Dip two or three pieces of the boudoir biscuits in the coffee and brandy — you want the biscuits to absorb the liquid, but not so much that they fall apart. Put two or three soaked bits of boudoir biscuit in the bottom of each serving glass.
Next, add a tablespoon of the mascarpone cheese and cream mixture to each glass to cover the boudoir biscuit pieces. Follow with another layer of three pieces of boudoir biscuit that you have dipped in the coffee and brandy mixture. Finish off by topping each of the six serving glasses with another layer of the mascarpone cheese and cream mixture. Dust each glass with cocoa powder and place in the fridge to chill for an hour, but they can sit for up to 24 hours.
Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .
Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.
With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.
If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪
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.