Tag: Rachel Allen

Posted on

Lemongrass Coconut Cake by Rachel Allen @Ballymaloe


By Rachel Allen Celebrity Chef
More from
Rachel Allen’s Cake Diaries


A quirky combination. The end result? A scrumptious cake for all to enjoy.
Ingredients
4 stalks of lemongrass, base and tops trimmed, outer leaves removed but reserved for the syrup (see below)
250 g (9oz) caster sugar
4 eggs
200 g (7oz) butter, softened, plus extra for greasing
125 g (41/2 oz) desiccated coconut
125 g (41/2 oz) plain flour, plus extra for dusting
2 tsp baking powder
greek yoghurt or creme fraiche, to serve
for the syrup
reserved trimmings and outer leaves of the lemongrass (see above)
75 g (3oz) caster sugar
23cm (9in) diameter cake tin with 6cm
Method
Preheat the oven to 170°C (325°F/Gas 3). Butter the sides of the cake tin and dust with flour, then line the base with a disc of baking parchment.
Slice the lemongrass stalks quite thinly into rounds about 3mm (1?8in) thick, then place in a food processor with the caster sugar and whiz for 1–2 minutes or until the lemongrass is finely puréed and very aromatic.
Add the eggs, butter and coconut and whiz again until combined, then sift the flour and baking powder together and add to the machine, whizzing very briefly just until the ingredients come together.
Tip the mixture into the prepared tin and bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. While the cake is cooking, make the syrup.
Roughly chop the lemongrass trimmings, place in a saucepan with the sugar and 75ml (3fl oz) of water and set over a high heat. Stir the mixture until the sugar is dissolved, then bring to the boil and boil for 2 minutes before removing from the heat and leaving to infuse.
When the cake has finished baking, take it out of the oven and let it sit in the tin for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.
Reheat the syrup, then pierce holes all over the cake with a skewer and pour the hot syrup through a sieve onto the cake, moving the pan and sieve around as you pour so that the syrup covers the top of the cake. Allow the cake to cool down completely.
Serve with a dollop of natural Greek yoghurt or crème fraiche.
Posted on

Rhubarb & Custard Swiss Roll by Rachel Allen @Ballymaloe

rachel rhubarb and custard

By Rachel Allen Celebrity Chef

More from
Rachel Allen’s Cake Diaries

A delicious classic recipe for a very classy cake.

Ingredients

  • butter (melted, for greasing)
  • 4 eggs
  • 125 g (41/2 oz) caster sugar (plus 3 tbsp for sprinkling)
  • 2 tblsp warm water
  • 1 tsp vanilla extract
  • 125 g (41/2 oz) plain flour (plus extra for dusting)
  • for the filling
  • 200 g (7oz) rhubarb (about 2 stalks, trimmed), cut into 5mm (1/4 in) slices
  • 125 g (41/2 oz) caster sugar
  • 200 ml (7fl oz) milk
  • 1 vanilla pod, split lengthways, or 2 tsp vanilla extract
  • 3 egg yolks
  • 15 g (1/2 oz) cornflour
  • 100 ml (31/2 fl oz) whipped double or regular cream (measured when whipped)

Method

  1. Preheat the oven to 190°C (375°F/Gas 5). Line the base of the Swiss roll tin (25 x 38cm/ 10 x 15′) with baking parchment, brush the base and sides of the tin with melted butter and dust with flour.
  2. Using a hand-held electric beater or an electric food mixer, whisk together the eggs, caster sugar, water and vanilla extract until light and fluffy.
  3. Sift in the flour, about one-third at a time, and fold it into the mixture. Carefully pour the mixture into the prepared Swiss roll tin and bake in the oven for 12–15 minutes or until the centre of the sponge is slightly springy to the touch and the edges have shrunk a little from the sides of the tin.
  4. Take a piece of baking parchment slightly larger in size than the tin and spread out on a work surface.
  5. Sprinkle the paper evenly with caster sugar (this is to stop the cake sticking to the paper). Quickly flip the Swiss roll tin over onto the sugared paper, then carefully remove the tin and baking parchment from the bottom of the cake.
  6. Place a clean, slightly damp tea towel over the cake while it cools – this will prevent it drying out and cracking when you roll it.
  7. Meanwhile, make the filling. Place the rhubarb in a saucepan with 75g (3oz) of the caster sugar and 25ml (1fl oz) of water and place on a medium heat, stirring to dissolve the sugar. Bring to the boil and allow to boil, uncovered and stirring regularly, for 10–15 minutes or until the rhubarb is completely soft and the mixture is quite thick.
  8. Tip out onto a plate and allow to cool.
  9. Next make the custard. Place the milk and the split vanilla pod (if using) in another pan and bring to the boil.
  10. Whisk the egg yolks (and vanilla extract, if using) with the remaining sugar (I like to use a hand-held electric beater for this) for a few minutes or until pale and light. Then briefly whisk in the cornflour.
  11. Pour the hot milk and vanilla pod (if using) onto the egg mixture, whisking as you pour, then tip it all back into the saucepan and cook, stirring all the time, over a low heat for a few minutes or until it forms a thick custard.
  12. Pour it into a bowl and allow to cool, then fold in the cooled rhubarb and the whipped cream – you can leave it slightly marbled (not fully mixed) if you prefer.
  13. When the sponge is completely cold, spread over the rhubarb and custard mixture, then, with one of the short sides facing you, roll up the Swiss roll away from you and carefully transfer to a serving plate.
  14. Sprinkle with a little extra caster sugar to finish, then cut into slices about 2cm (3/4in) thick to serve.
Posted on

Rachel Allen’s Raw Beetroot Soup with Dill, Honey and Yoghurt –

A gorgeous, healthy and flavoursome soup. Serves four as a starter.

Ingredients

  • 200 g (7oz) natural yoghurt
  • 160 g (5½oz) peeled, cored and chopped apple
  • 160 g (5½oz) peeled raw beetroot, chopped (young tender beetroot is best)
  • 0.5 clove of garlic
  • 1 tsp toasted and ground cumin seeds
  • good pinch of salt
  • good twist of black pepper
  • 1 tblsp cider vinegar
  • 1 tsp honey
  • walnut oil or extra virgin olive oil, to serve
  • for the dill and honey yoghurt
  • 1 tsp honey
  • 3 tsp chopped dill
  • 50 g (2oz) natural yoghurt

Method

  1. Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
  2. Put the yoghurt and apple into a blender with 100ml (3½fl oz) water. First give it a quick blitz, then add all the remaining ingredients except the oil and whiz for a good length of time until as smooth as possible. Pour through a sieve, then chill before serving.
  3. To serve, pour the soup into bowls. Blob on some of the dill and honey yoghurt, then drizzle with walnut or extra virgin olive oil.
Posted on

It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s #ballymaloebreadshed

 

Screenshot_2020-05-17 Ballymaloe Cookery School ( ballymaloecookeryschool) • Instagram photos and videos

ballymaloecookeryschool's profile picture
ballymaloecookeryschool

It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s , @jen.allennn left me 190 loaves to bake this morning . .
.
.
.
.
#ballymaloecookeryschool #cooking
#learntocook #learnatballymaloe #cookerycourse #growcooknourish #12weekcookerycourse #cookery #cookingschool #cookeryschool #careerchange #cookingfromscratch #farmtofork #ballymaloecookeryschoolgardens
#ballymaloebreadshed #cookerycareer
#giftvouchers #gifttokens #ballymaloecookingshool
#recipesthatwork #cookingcareer #knowwhereyourfoodcomesfrom #farmtofork
#ballymaloe12weekcert #5weeksummercourse

Posted on

Camilla Japonica also known as the winter rose @rachelallencooks #ballymaloe

https://www.instagram.com/reel/DHaYQJ7skRR/?igsh=ZWozdXRxd3A3M2N6

rachelallencooks

and

ballymaloecookeryschool

Original audio

Liked by squirrel8293 and others

  • rachelallencooks
  • Camellia japonica 🌸 Also known as the winter rose, this evergreen shrub flowers in late winter and early spring, adding colour when little else is in bloom.

    Freshly picked for a natural, seasonal touch on cakes and desserts.
Posted on

Rachel’s Cookies and Cream Cheesecake #Ballymaloe

By Rachel Allen Celebrity Chef

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.
@RTEfood
Posted on

Camilla Japonica also known as the winter rose @rachelallencooks #ballymaloe

https://www.instagram.com/reel/DHaYQJ7skRR/?igsh=ZWozdXRxd3A3M2N6

rachelallencooks

and

ballymaloecookeryschool

Original audio

Liked by squirrel8293 and others

  • rachelallencooks
  • Camellia japonica 🌸 Also known as the winter rose, this evergreen shrub flowers in late winter and early spring, adding colour when little else is in bloom.

    Freshly picked for a natural, seasonal touch on cakes and desserts.