Today I got to visit @dunnesstores new store in @dundrumtc wow what a stunning store congratulations to all the team in making this happen and best of luck to all the designers too 👏👏 I was so happy and proud of our cookwear kitchen and can’t wait to go back soon and do a cookery demo there it was amazing a lot of hard work went into this thank you to my team im delighted hope you get to visit this stunning store soon 🥰 #shopping#cookwear#fun#pots#pans#cookwithnevenmaguire6w
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.
METHOD Heat the oil in a frying pan over a medium high heat. Cook the cod in the pan for 2 minutes each side and for the final minute, add 1 tbsp of the teriyaki sauce and turn the fish in the sauce to coat. Remove the fish from the pan to serving plates and keep warm. Stir fry the carrot, scallions and garlic in the pan for 1 minute before adding in the remaining teriyaki sauce and toss to coat. Serve the veg with the fish and garnish with some fresh scallions and sesame seeds
Give your porridge a foodie twist this Monday and ease yourself into the week with this delicious Honey Roasted Pears with Balsamic Porridge recipe – Tag us if you try it! #FlahavansOats#FlahavansRecipes
Serves 4|Takes 25 minutes
Ingredients:
160g Flahavan’s Progress Oatlets 1 litre Whole Milk 2 pears, slightly under-ripe 10g butter 2 tablespoons of balsamic vinegar 2 tablespoons of Boyne Valley Honey
Method:
Honey & Balsamic Pears Method:
Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.
Porridge Method:
Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan. Bring to the boil on the hob and simmer for 5 minutes stirring continuously. Pour creamy porridge into 4 serving bowls.
Serves 4|Takes 25 minutes
Ingredients:
160g Flahavan’s Progress Oatlets 1 litre Whole Milk 2 pears, slightly under-ripe 10g butter 2 tablespoons of balsamic vinegar 2 tablespoons of Boyne Valley Honey
Method:
Honey & Balsamic Pears Method:
Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.
Porridge Method:
Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan. Bring to the boil on the hob and simmer for 5 minutes stirring continuously. Pour creamy porridge
Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Irish Strawberry & Lemon Tart using our new Simply Better Irish King Strawberries from Clarke’s Fresh Fruit. Find the full recipe below:
Ingredients (Serves 8) 500ml Simply Better Single Source Irish Jersey Cream 1 Jar Simply Better Sicilian Lemon Curd 250g Simply Better Irish King Strawberries, sliced 50g Pistachios For the Sweet Shortcrust Pastry 175g Plain Flour 100g Butter, diced and chilled 50g Caster Sugar Pinch of Salt 1 Simply Better Free Range Corn Fed Egg ½ Tbsp. Simply Better Organic Irish Jersey Milk Zest of ½ Lemon
Method 1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg, milk and lemon zest and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour. 2. Preheat the oven to 180°C (350°F/Gas Mark 4). 3. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Transfer to the freezer for 10 minutes to firm up. 4. Remove the tart tin from the freezer. Line the pastry with baking parchment and fill with baking beans or rice. Bake for about 15 minutes or until the pastry is firm, then remove the beans or rice and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool completely. 5. Whip the jersey cream in a bowl until you achieve soft peaks then fold in the lemon curd. Pour the lemon cream into the cooled pastry case. Arrange the sliced strawberries on top and scatter over the pistachio nuts. Keep chilled until ready to serve.
Did you know? Each juicy bite of melon packs a punch of hydration, boasting over 90% water content. 🚿💧 Our melons are also rich in vitamins A and C, promoting healthy skin and a robust immune system. 🌈🍈 Low in calories and high in deliciousness, Keelings Melons are the perfect snack! #KeelingsFruit#Melons
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