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Rachel Allen No Pastry Pear and Almond Tart #recipes @KerrygoldUSA
Exquisite pear and almond tart video recipe from Rachel Allen. Ideal for people who don’t want to make pastry. Pears can be also replaced with a variety of different fruits. Find more recipes on: http://www.Kerrygoldusa.com/recipes
Chocolate Meringue Cake by Rachel Allen #ballymaloe
White Soda Bread recipe @Ballymaloe Co.Cork ❤️
INGREDIENTS
Preheat the oven to 250deg C
Makes 1 loaf
450g (1lb, 31/2 cups) plain flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
300-600ml (1/2 – 1 pint, 1 1/4 – 2 1/2 cups) sour milk or buttermilk
METHOD
Sieve the dry ingredients. Make a well in the centre.
Pour in all the milk at once. Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.
Cut a deep cross on the loaf and prick in the four corners.
Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow. Cool on a wire rack.
Tip! Soda breads are best eaten on the day they are made, but are still good the next day.
Spotted Dog
Follow the recipe above adding: 1 dessert spoon of sugar, 100g sultanas, 1 egg.
Add the sugar and the sultanas with the flour and drop the egg in with the milk before missing. Spotted dog is also called railway cake in some parts of Ireland.
Stripy Cat
Follow the spotted dog recipe replacing the sultanas with 75g of roughly chopped best quality chocolate.
Come to savour culinary delights at Ballymaloe House Hotel.BOOK YOUR STAY
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Rachel Allen’s Irish Gingerbread @RTEfood
There’s no better accompaniment for a hot pot of tea than this gingerbread from Rachel Allen.
Ingredients
- 60 g (2½oz) butter
- 75 g (3oz) treacle
- 50 g (2oz) golden syrup
- 140 g (4¾oz) plain flour
- 1 tsp bicarbonate of soda
- 0.5 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 100 g (3½oz) caster sugar
- pinch of salt
- 1 egg
- 125 ml (4½fl oz) milk
- for the syrup
- 75 g (3oz) caster sugar
- 2 tsp finely grated root ginger, or finely chopped crystallised ginger
Method
- Preheat the oven to 170°C (325°F), Gas mark 3. Line the base and sides of a 900g (2lb) loaf tin with baking parchment.
- Melt the butter, treacle and golden syrup in a small saucepan on a low heat, then set aside.
- Sift the flour, bicarbonate of soda and baking powder into a bowl and stir in the spices, sugar and salt. In another bowl, whisk the egg, then add the milk and the melted butter mixture and pour into the dry ingredients. Mix until smooth – it will have a wet sloppy consistency.
- Pour into the prepared loaf tin and bake in the oven for 50–55 minutes until risen and firm to the touch and a skewer inserted into the centre comes out clean. (Wait for at least 45 minutes before opening the oven to check whether the gingerbread has cooked, otherwise it can collapse in the centre.)
- While the gingerbread is cooking, make the syrup. Place the sugar and ginger in a small saucepan with 75ml (3fl oz) water, bring to the boil over a medium heat and boil, uncovered, for 5 minutes or until slightly thickened and syrupy.
- Once the gingerbread is cooked, take it out of the oven and, leaving it in the tin, pierce it all over the top with a fine skewer, then pour the syrup over and leave to cool completely.
- When the gingerbread is cold, take it out of the tin and serve.
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday
Celebrity Chef
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes.
Ingredients
Serves: 4-6
For the herb butter:
- 50g soft butter
- 1 tablespoon chopped herbs such as dill, fennel, chives, parsley
- A squeeze of lemon juice
- Salt and pepper
For the pan-fried fish:
- 4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
- Approximately 4 tablespoons flour
- Extra virgin olive oil or soft butter
- A pinch of sea salt flakes and freshly ground black pepper
Method
- Dry the fish fillets on kitchen paper.
- Season on both sides with sea salt flakes and freshly ground black pepper.
- Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
- OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
- Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
- Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
Scarlett and Tamsin Allen’s almond 😋 tart with berries:Today
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
- Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
- Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
- Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
- Or you could make 12 mini tartlets and 1 x 18cm tin.
- Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
- The larger tart will take 16-18 minutes to cook.
- After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
- Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
More stories on
Scarlett and Tamsin Allen’s almond 😋 tart with berries:Today
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
- Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
- Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
- Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
- Or you could make 12 mini tartlets and 1 x 18cm tin.
- Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
- The larger tart will take 16-18 minutes to cook.
- After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
- Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
More stories on
White Soda Bread recipe @Ballymaloe Co.Cork
INGREDIENTS
Preheat the oven to 250deg C
Makes 1 loaf
450g (1lb, 31/2 cups) plain flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
300-600ml (1/2 – 1 pint, 1 1/4 – 2 1/2 cups) sour milk or buttermilk
METHOD
Sieve the dry ingredients. Make a well in the centre.
Pour in all the milk at once. Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.
Cut a deep cross on the loaf and prick in the four corners.
Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow. Cool on a wire rack.
Tip! Soda breads are best eaten on the day they are made, but are still good the next day.
Spotted Dog
Follow the recipe above adding: 1 dessert spoon of sugar, 100g sultanas, 1 egg.
Add the sugar and the sultanas with the flour and drop the egg in with the milk before missing. Spotted dog is also called railway cake in some parts of Ireland.
Stripy Cat
Follow the spotted dog recipe replacing the sultanas with 75g of roughly chopped best quality chocolate.
Come to savour culinary delights at Ballymaloe House Hotel.BOOK YOUR STAY
Share this recipe:
Spooky Bakewell tart by @tabbonizio for Halloween lunch today! @ballymaloecookeryschool
Liked by alixarchambeau and others
ballymaloecookeryschoo- lSpooky Bakewell tart by @tabbonizio for Halloween lunch today! 🕷️ 🎃 @ballymaloecookeryschool1h
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