Tag: recipe

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Sweet And Moist Greek Honey Cake #HaughtonHoney

greek-honey-cake-1-w450h450

A sticky Greek cake that tastes a little like the much more complicated Greek dessert Baklava

Thanks to Angela for this simple cake recipe that kids just love.

Ingredients

  • 1 cup of plain flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of orange zest
  • 3/4 cup of butter
  • 3/4 cup of white sugar
  • 3 eggs
  • 3/4 cup of milk
  • 1 cup of chopped walnuts
  • 1 cup of Haughton Honey
  • 1 cup of white sugar
  • 3/4 cup of water
  • 1 teaspoon of lemon juice

Instructions

  1. Preheat your oven to 175c/350F. Grease and lightly flour a 9″ square cake tin. Combine the flour, baking powder, salt, cinnamon and orange rind. Set this to one side.
  2. In a large bowl mix together the butter and the sugar with a whisk until light and fluffy. Then blend in the eggs one at a time. Gently blend in the flour mixture prepared earlier with the milk and stir in the walnuts.
  3. Pour the batter in to the prepared tin. Place in the preheated oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool for 15 minutes and then cut the cake into diamond shapes before pouring the honey syrup over. Decorate with lemon zest if you wish.
  4. To make the honey syrup combine the honey, 1 cup of white sugar and 3/4 cup of water. Bring slowly to a gentle simmer for 5 minutes. Stir in the lemon juice and continue cooking for a further 2 minutes. Keep warm before pouring on to the cake.

Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz

http://www.haughtonhoney.com/our-honey/recipes/sweet-and-moist-greek-honey-cake

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Spring lamb chops with salsa verde @rachelallencooks #Ballymaloe for #Easter

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Here’s a really quick and easy recipe for Spring lamb chops with mint salsa verde, just delicious at this time of the year.
Serves 4-6

For the mint salsa verde:
Makes 150ml

1 handful of parsley leaves
1 handful of mint leaves
grated zest and juice of 1 small lemon
1 clove of garlic, crushed
1 tbsp capers, rinsed
50ml extra virgin olive oil
black pepper

lamb chops (2-3 per person)
1 – 2 tbsp extra virgin olive oil
salt and pepper

First make the salsa verde, put the mint, parsley, lemon zest, garlic and capers into a food processor and whiz until it’s all finely chopped. Add the lemon juice and olive oil (add more oil if you want it a bit more runny). Check the seasoning – it might not need salt, as the capers can be quite salty.

Next cook the lamb chops, remove excess fat from the chops, but leave about ½ cm still on. Drizzle with olive oil and season with pepper. Place a frying pan or grill pan on a high heat. When it’s good and hot add the lamb chops and sprinkle with a little salt and more pepper. Cook for approximately 3 minutes on each side. Remove to a plate, cover and leave to rest in a warm oven for 5 minutes.
Serve with a good drizzling of the salsa verde.
#mint #salsaverde #springlamb
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Jammy Easter egg biscuits by Liberty Mendez

https://www.bbc.co.uk/food/collections/easter_baking_with_kids

These adorable jam and lemon curd filled biscuits in the shape of Easter eggs are super easy to make with kids over the holidays and make a change from chocolate. (Of course, you can also fill them with chocolate!)

Ingredients

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper.
  2. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough.
  3. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point.
  4. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits.
  5. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter.
  6. Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.)
  7. Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely.
  8. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve.

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Jammy Easter egg biscuits by Liberty Mendez

https://www.bbc.co.uk/food/collections/easter_baking_with_kids

These adorable jam and lemon curd filled biscuits in the shape of Easter eggs are super easy to make with kids over the holidays and make a change from chocolate. (Of course, you can also fill them with chocolate!)

Ingredients

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper.
  2. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough.
  3. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point.
  4. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits.
  5. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter.
  6. Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.)
  7. Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely.
  8. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve.

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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.
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Cod Croquettes with a Roasted Red Pepper Sauce @nevenmaguire

Cod Croquettes with a Roasted Red Pepper Sauce

Serves 4-6

Ingredients

For the Croquettes

  • 225g cod, pin boned & skin removed
  • 250g milk
  • 1 bay leaf
  • 6 black pepper corns
  • 600g mashed potatoes
  • Zest of ½ lemon
  • 2 tbsp sun dried tomato pesto
  • 1 roasted red pepper, finely diced
  • 2 tbsp chopped flat leaf parsley
  • 6-8 cooked peeled prawns, roughly chopped
  • 120g plain flour
  • 100g panko breadcrumbs
  • 1 tsp white sesame seeds
  • 2 eggs, beaten with 1 tbsp milk
  • rapeseed oil, for frying
  • Mixed salad leaves, to serve

For the Red Pepper Sauce

  • 1 ½ tbsp olive oil
  • 1 small shallot, roughly chopped
  • 1 small garlic clove, crushed
  • 3 roasted red peppers, cleaned and roughly chopped
  • Zest of ½ lemon
  • 1 tbsp lemon juice
  • Fresh basil leaves

Method

For the Red Pepper Sauce

  1. Heat the olive oil in a frying pan.
  2. Fry the garlic and shallot for 2 minutes, until softened but not coloured.
  3. Add the chopped peppers and continue to cook, stirring to combine everything.
  4. Add in the lemon juice and zest and finish with fresh basil

For the Croquettes

  1. Add the milk, thyme, bay leaf in a pot. Add in the hake.
  2. Pour in enough water to cover the fish by 2 inches.
  3. Simmer over low heat for 10 minutes, until the fish flakes with a fork.
  4. Using a slotted spoon, transfer the fish to a plate and let cool.
  5. Gently flake the fish and set aside
  6. Place the mashed potatoes in a large glass bowl
  7. Add in the lemon zest, sun dried tomato pesto, roasted red pepper and flat leaf parsley
  8. Add in the cod and chopped prawns
  9. Mix well until the fish is combined
  10. Divide the mixtures into 12-16 evenly size rounds
  11. Place the flour, egg and breadcrumbs in separate shallow bowls or plates
  12. Add the sesame seeds to the flour and season with salt
  13. Add any remaining lemon zest to the breadcrumbs and mix
  14. Line a baking sheet with parchment paper.
  15. Dip the potato rounds into the flour, then the beaten eggs and coat with the breadcrumbs.
  16. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes
  17. Deep fry at 180C for 2 minutes until golden
  18. Drain on paper towels.
  19. To serve, place a spoon of the prepare red pepper sauce on a serving plate and place the golden cooked croquettes on top
  20. Serve with some mixed salad leaves
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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.
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Sweet And Moist Greek Honey Cake #HaughtonHoney

greek-honey-cake-1-w450h450

A sticky Greek cake that tastes a little like the much more complicated Greek dessert Baklava

Thanks to Angela for this simple cake recipe that kids just love.

Ingredients

  • 1 cup of plain flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of orange zest
  • 3/4 cup of butter
  • 3/4 cup of white sugar
  • 3 eggs
  • 3/4 cup of milk
  • 1 cup of chopped walnuts
  • 1 cup of Haughton Honey
  • 1 cup of white sugar
  • 3/4 cup of water
  • 1 teaspoon of lemon juice

Instructions

  1. Preheat your oven to 175c/350F. Grease and lightly flour a 9″ square cake tin. Combine the flour, baking powder, salt, cinnamon and orange rind. Set this to one side.
  2. In a large bowl mix together the butter and the sugar with a whisk until light and fluffy. Then blend in the eggs one at a time. Gently blend in the flour mixture prepared earlier with the milk and stir in the walnuts.
  3. Pour the batter in to the prepared tin. Place in the preheated oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool for 15 minutes and then cut the cake into diamond shapes before pouring the honey syrup over. Decorate with lemon zest if you wish.
  4. To make the honey syrup combine the honey, 1 cup of white sugar and 3/4 cup of water. Bring slowly to a gentle simmer for 5 minutes. Stir in the lemon juice and continue cooking for a further 2 minutes. Keep warm before pouring on to the cake.

Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz

http://www.haughtonhoney.com/our-honey/recipes/sweet-and-moist-greek-honey-cake

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Clodagh McKenna’s Orange Pistachio Yogurt Cake @NDC_ie #homebaking

clodagh orange pistachio

Yields 8 Servings
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!

To serve:

Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt

Ingredients checklist
50 g slightly stale white breadcrumbs
100 g almonds, ground
100 g pistachios
1 tsp baking powder
4 eggs
150 g caster sugar
125 ml sunflower oil
200 ml natural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1 star anise
1 cinnamon stick

Instructions

Pre-heat the oven to 190°C / Gas 5.

Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.

In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.

In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.

 

Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.

Pour the mixture into the prepared cake tin and into the pre-heated oven.

 

Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.

 

Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.

 

While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.

 

Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt

https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/

 

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Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

video-broccoli

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

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

 

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.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/