Lovely lemon and blueberry tart from @odlums_ireland

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Social distancing means lots of baking…how about a lovely lemon and blueberry tart from @odlums_ireland
It would make the perfect wee gift for mammy’s day…just leave it at her door step and keep your distance 😷🤪

225g/8oz Odlums Cream Plain Flour
125g/4oz Butter (room temperature)
75g/3oz Shamrock Golden Caster Sugar
1 Egg
Egg wash (beaten egg)

3 Eggs
125g/4oz Shamrock Golden Caster Sugar
100g packet Shamrock Ground Almonds
Rind of 2 Lemons
Juice of 1 Lemon
170ml Fresh Cream

Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9″.
Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.
Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.
Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.
Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.
When cool, dust with icing sugar.

#niblogger #irishblogger #irishfoodie #odlumsrecipe #homebaking #behindeverybake #foodshoot #styledfood #theramblingbaker

Sinead Delahunty -This Chicken & Chickpea Curry is delicious @Glenisk

16h16 hours ago

Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up 🐔


2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed


  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
  5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

Cullen’s at Home: Chocolate chip cookie ice-cream sandwich @AshfordCastle

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

We use baking soda in this recipe, the baking soda gives makes the cookie chewy and when frozen the perfect crunch. However, if you prefer a doughier cookie, just replace the baking soda with baking powder.

If you enjoyed making this recipe, share your pictures with us, tagging @AshfordCastle.

This recipe makes 14 sandwiches.

For the chocolate chip cookies


  • 350g plain flour
  • 5g baking soda
  • Pinch of salt
  • 225g salted butter
  • 175g caster sugar
  • 175g soft brown sugar
  • 2 whole eggs
  • 350g dark chocolate (chunks, chips or buttons)


  1. Place the butter, caster sugar, brown sugar in a bowl.
  2. And the vanilla into the mixing bowl, and using the spade attachment, beat until creamy.
  3. Add the eggs and mix for a further 2 – 3 minutes.
  4. Add the sieved flour, baking soda and salt.
  5. Add the chocolate and mix for a further 1 – 2 minutes until all is combined (Do not over mix the mixture as it will result in heavy cookies!).
  6. Weigh each cookie into 25g balls.
  7. Place the cookies on a tray lined with parchment paper. Ensure they are at least 8cm apart on the tray.
  8. Bake at 180°c for 14 minutes in the oven.
  9. Once they are cooked remove from the oven, leave to rest for 2 minutes. Then use a 7cm diameter cutter to cut the cookie into a perfect circle.

For the vanilla ice-cream


  • 500g cream
  • 500g milk
  • 240g egg yolk
  • 240g caster sugar
  • 2 vanilla pods


  1. Heat the cream, milk and vanilla pods (split lengthways) in a saucepan.
  2. Combine the egg yolks and caster sugar.
  3. Pour the boiled milk/cream over the egg mixture and combine well.
  4. Pour back into a clean saucepan and cook out the mixture until it reaches 85°c.
  5. Place into an ice-cream machine and churn.
  6. Place the ice-cream into a 7cm diameter silicone mould or alternatively spread on a tray 2cm in height and cut with a 7cm cutter when frozen solid.


  1. Take two cookies and place the ice cream in between each cookie. Freeze for 2 hours.
  2. Once frozen dip half of the cookie in tempered milk chocolate.
  3. Store in the freezer until ready to enjoy. For the ultimate indulgence, enjoy with a glass of Irish cream liquor.

A sneaky shortcut

If you’d rather skip the baking and keep your kitchen clean, you can order premade chocolate chip cookie ice-cream sandwiches from Cullen’s on the Ashford Castle Estate as part of the Cullen’s at Home click and collect service.

Nigella Lawson’s Chocolate Cheesecake recipe



This is not a drill! is Chocolate Cheesecake


Makes: 10-12 slices

Metric Cups

For the Base

  • 125 grams digestive biscuits
  • 60 grams butter
  • 1 tablespoon cocoa powder

For the Filling

  • 175 grams dark chocolate (chopped small)
  • 500 grams cream cheese
  • 150 grams caster sugar
  • 1 tablespoon custard powder
  • 3 large eggs
  • 3 large egg yolks
  • 150 millilitres sour cream (or just use a 142ml pot)
  • ½ teaspoon cocoa powder (dissolved in 1 tablespoon hot water)

For the Glaze (Optional)

  • 75 grams dark chocolate (finely chopped)
  • 125 millilitres double cream
  • 1 teaspoon golden syrup


  1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
  2. Process again until it makes damp, clumping crumbs and then tip them into a 23cm / 9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
  3. Preheat the oven to gas mark 4/180ºC/160°C Fan/350ºF. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
  4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
  5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
  6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
  7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
  8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.