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!)
Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper.
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.
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.
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.
Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter.
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.)
Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely.
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.
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!)
Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper.
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.
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.
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.
Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter.
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.)
Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely.
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.
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
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.
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.
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.
Take a piece of baking parchment slightly larger in size than the tin and spread out on a work surface.
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.
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.
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.
Tip out onto a plate and allow to cool.
Next make the custard. Place the milk and the split vanilla pod (if using) in another pan and bring to the boil.
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.
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.
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.
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.
Sprinkle with a little extra caster sugar to finish, then cut into slices about 2cm (3/4in) thick to serve.
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
Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
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.
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.
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
50gslightly stale white breadcrumbs
100galmonds, ground
100gpistachios
1tspbaking powder
4eggs
150gcaster sugar
125mlsunflower oil
200mlnatural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1star anise
1cinnamon 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
Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.
Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.
Neven Maguire’s mushroom & leek strudel with madeira wine sauce
Ingredients
Serves 4-6
For the strudel
2 tbsp olive oil, plus extra for oiling
1 small onion, peeled and finely diced
2 garlic cloves, peeled and crushed
225g mixed wild mushrooms roughly chopped
1 small leek, washed and finely sliced
2 tbsp double cream
2 tbsp Madeira Wine
2 tbsp chopped parsley
4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
1 egg, beaten
salt and freshly ground black pepper
mixed salad leaves, to serve
For the madeira wine sauce
700ml beef stock
1 tbsp tomato purée
3 tbsp Madeira Wine
3 tbsp cream
Method
For the strudel
Preheat the oven to 190°C/375°F/ gas mark 5.
Line a baking tray with parchment paper.
Heat the olive oil in a large frying pan.
Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
Add herbs and salt and pepper to taste.
Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
Allow to cool completely.
Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
Bake for 20-25 minutes until crisp and golden brown.
Allow to cool for a few minutes before carefully placing on a chopping board.
Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.
For the madeira wine sauce
Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
Gradually whisk in the beef stock until smooth, followed by the tomato purée.
Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
odlums_ireland Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨
You will need: 275g/10 oz Butter 150ml/¼pt Golden Syrup 225g/8oz Chocolate (good quality, at least 60% cocoa) ½ x 400g packet of Digestive Biscuits, roughly crushed ½ x 400g packet of Rich Tea Biscuits, roughly crushed 1 packet of Maltesers 125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional) Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.
Method: ✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper. ✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. ✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well. ✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.
Casseroles are simply the easiest meals to prepare. First you do all your peeling, slicing and sautéing, then you pop everything into a large pot with a lid and leave it in the oven or on the hob for a couple of hours. In the meantime, you can go for a walk, watch a movie or mow the lawn, then later on, you can settle down to a hearty, warming feast.
SERVES 6–8
50g (2oz) butter
900g (2lb) venison haunch, cut into 2.5cm (1in) cubes
1 large onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
50g (2oz) plain flour
2 tbsp paprika
300ml (½ pint) red wine
2 tbsp redcurrant jelly
about 1.2 litres (2 pints) beef or chicken stock
450g (1lb) sweet potatoes, peeled and cut into small chunks
1 x 400g (14oz) tin of butter beans, drained and rinsed
sea salt and freshly ground black pepper
chopped fresh flat-leaf parsley, to garnish
1 Preheat the oven to 180°C (350°F/gas mark 4).
2 Heat the butter in a large, flameproof casserole with a lid over a medium heat. Season the venison and add to the dish. Add the onion, celery and garlic and cook for 2 minutes, stirring. Add the flour and paprika and cook for 1–2 minutes, stirring to combine. Pour in the wine and allow it to bubble down, stirring constantly. Mix in the redcurrant jelly with enough stock to just cover the meat.
3 Bring the casserole to the boil, then season to taste. Cover with a lid and put in the oven for 1 hour. After this time, remove from the oven to add the sweet potatoes and butter beans, then continue cooking in the oven for another hour, until the venison and sweet potatoes are tender.
4 Spoon into warmed bowls and garnish with the parsley to serve.
Stuffed beef rolls with red wine sauce
This recipe uses a good-value cut that isn’t as popular as it should be. It’s perfect comfort food for all the family on a chilly winter evening. It does take time, though, because it needs slow cooking to get as much flavour as possible and to become very tender so that when these stuffed beef rolls are finished cooking, you will be able to eat them with a spoon.
SERVES 4
4 x 100g (4oz) slices of lean topside of beef
2 tbsp rapeseed oil
1 onion, finely diced
2 carrots, finely diced
2 celery sticks, diced
600ml (1 pint) beef stock
250ml (9fl oz) red wine
1 tbsp tomato purée
2 fresh thyme sprigs, plus extra sprigs to garnish
1 bay leaf
creamy mashed potatoes, to serve (optional)
FOR THE STUFFING:
1 tbsp rapeseed oil
1 onion, finely chopped
2 tsp fresh thyme leaves
2 parsnips, finely grated
pinch of mild curry powder
3 tbsp fresh white breadcrumbs
sea salt and freshly ground black pepper
1 Preheat the oven to 180°C (350°F/gas mark 4).
2 First make the stuffing. Heat the oil in a sauté pan. Add the onion and thyme and cook for about 5 minutes, until softened but not coloured. Add the grated parsnips and cook for 2–3 minutes, stirring. Stir in the curry powder and cook for 20 minutes, until the parsnips are tender. Remove from the heat and stir in the breadcrumbs, then season to taste. Spread the stuffing in an even layer over the beef slices and roll them up to enclose, securing them with a cocktail stick.
3 To prepare the casserole, heat the oil in a casserole over a high heat and sear the beef parcels until brown all over. Remove to a plate and set aside. Next, sauté the onion, carrots and celery for a few minutes, until they are just catching colour. Add the beef stock, wine, tomato purée, thyme sprigs and bay leaf and bring slowly to the boil. Return the beef to the casserole, then cover and cook in the oven for 1–1½ hours, until the beef rolls are meltingly tender. Season to taste.
4 To serve, remove the cocktail sticks from the beef parcels and cut them into slices. Arrange on warmed plates and pour over the sauce. Garnish with the thyme and add a dollop of mashed potatoes to each one to serve if liked.
Foodaware 