These are perfect for Mother’s Day and amazing for kids lunchboxes or as healthy toddler snack AND they freeze really well.
For Mums on Mother’s Day, it is so lovely for your little one to bring you up one of these in bed, served with fresh cream and strawberry jam. Mine always included their little homemade card and flower from our garden. It’s so simple but to them and me, it meant everything 💛
All of the ingredients are from @dunnesstores and comment RECIPE and I’ll DM the ingredients straight to your inbox.
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.
If you’ve never made your own ice cream, now’s the time to start.
Ingredients
“This make-ahead dessert will delight guests at the end of a summer BBQ,” says chef Tom Kerridge.
“A standard vanilla ice cream base is boosted with homemade raspberry purée and the attractive ripple effect is easy to achieve.”
Raspberry ripple ice cream
Ingredients: (Makes 1 litre)
250ml whole milk A pinch of salt 200g golden caster sugar 1 vanilla pod, split lengthways and seeds scraped out 500ml double cream 5 large free-range egg yolks 1tsp vanilla extract
For the raspberry sauce: 200g raspberries 150g golden caster sugar
To finish: A little whipped cream A few raspberries
To close out the World Egg Day celebrations, Olympians Philip Doyle and Sophie Becker whip up a tasty red pepper frittata 😋
This is recipe is perfect for when you want a delicious and nutritious dinner 🍴Did you know that eggs are a great source of protein, vitamins, and minerals! For this recipe and more easy egg recipes, head to bordbia.ie/eggs-crack-on/ (link in bio!)
Always look for the Bord Bia Quality Mark when shopping for eggs! 🥚 ☘️
4 cups (1-1/4 lbs) stemmed, pitted, and halved cherries
1-1/2 tablespoons cornstarch 1 tablespoon Grand Marnier or bourbon
1 teaspoon orange zest, optional
1 tablespoon turbinado sugar, optional
2 tablespoons sliced almonds, optional
To prepare the dough:
Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter to cut the Kerrygold butter into the dry ingredients until they are reduced to pea-sized clumps.
The remainder of the mixture should look like a sandy consistency. Pour in the ice water and use the pastry cutter or a large fork to bring the dough together into a shaggy mixture.
Then dump the contents of the bowl out onto a clean counter and work it into a ball of dough. Do not overwork the mixture.
Flatten out the ball into a disk and wrap in plastic wrap.
Place in the fridge to chill for at least two hours and up to a week.
To prepare the galette:
Preheat the oven to 375 degrees.
Place a piece of parchment paper on a sheet pan.
Combine the almond meal, ¼ cup sugar, vanilla, and half of the beaten egg in a small bowl into a pasty consistency.
In a separate bowl, combine the cherries, remaining ¼ cup sugar, cornstarch, booze, and zest. Set aside.
Use a floured rolling pin to roll the dough out onto a floured surface into a 12” circle.
Spread the almond mixture in the center of the circle, leaving a 2” border around the perimeter of the circle.
Dump the cherry mixture on top of the almond filling. Fold the edges of the pie dough up and over the cherries, gently pressing the dough to seal on top of itself as you fold.
Use a pastry brush to brush a thin layer of the remaining beaten egg on top of the dough.
Sprinkle the dough with the turbinado sugar and sliced almonds.
Bake in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbling.
If you notice you crust is getting dark and the inside juices aren’t bubbling at all you can make a little aluminum foil shield to cover the dough around the perimeter of your galette.
Allow to cool and set prior to slicing and serving with ice cream!
Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats
METHOD: 1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment 2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl 3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined 4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger 5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges) 6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water 7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family
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.
Foodaware 