Tag: recipes

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Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

Ingredients:

  • 2 2/3 cups (1lb) plain flour, extra for dusting
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp caster sugar
  • 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
  • 1 cup (8fl oz) buttermilk
  • 1 large egg, beaten
  • Kerrygold butter curls and strawberry jam, to serve

Directions:

Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.

Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.

 

Cheddar variety

Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.

 

Fruit variety

Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.

http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam

 

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🍓Rolled Pavlova with Strawberries and Cream @littleloucooks @bordbia – 🥗Strawberry, Pistachio, Feta and Chicken Salad

https://www.instagram.com/reel/DY2g-Lhs-Ez/?igsh=M255bXhlNW9icTE1

  • 🍓It’s Strawberry Season my favourite time of year!! Lovely locally grown Irish strawberries are available now. Look out for the Bord Bia Quality Mark on packs of strawberries in the shops.

    🍓Delicious to eat and also great to use in recipes across the day.
    Use them for breakfast, lunch like this salad, snacks, desserts like this delicious rolled pavlova.
    Find more strawberry recipes and inspiration on the Bord Bia website.

    🍓SAVE and share these stunning strawberry recipes to make for a fabulous lunch this summer. They would go so well with a BBQ too!!

    🍓The list of ingredients are below – find the full recipes and more inspiration on the Bord Bia website.

    🍨Rolled Pavlova with Strawberries and Cream
    5 egg whites
    275g caster sugar
    1 tsp vanilla extract
    1 tsp white wine vinegar
    1 tsp cornflour
    400ml cream
    450-500g Bord B ia Quality Mark strawberries
    Icing sugar, to dust

    🥗Strawberry, Pistachio, Feta and Chicken Salad
    150g rocket
    150g strawberries, topped and quartered
    60g feta, crumbled
    60g pistachios, chopped
    100g cooked chicken breast, torn

    For the dressing
    60ml olive oil
    1 tbsp lemon juice
    1 tbsp orange juice
    2 tsp dijon mustard
    1 tbsp honey
    2 tsp poppy seeds
    Salt and black pepper

    #Ad #BordBia #Strawberries #BordBiaRecipes #makeyourmark2w
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Apricot Jam Breakfast Muffins with banana and honey @RTEfood

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

Ingredients

  • 2 large free-range eggs
  • 150ml pot of natural low-fat yoghurt
  • 50ml rapeseed oil
  • 2 tblsp no added sugar apricot jam
  • 1 ripe banana, mashed
  • 4 tblsp clear honey
  • 1 tsp almond extract
  • 200g of wholemeal flour
  • 50g of porridge oats, plus extra for sprinkling
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of bicarbonate of soda
  • 2 tblsp mixed seeds
  • extra apricot jam
  • a handful of flaked almonds, for sprinkling

Method

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
  5. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
  6. Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
  7. Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Notes

Recipe courtesy of Folláin

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Japanese milk bread – Shokupan @rachelallencooks #Ballymaloe

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  • rachelallencooks's profile picturerachelallencooksVerifiedHappy Homemade Bread Day 🍞

    Japanese milk bread – Shokupan

    This is a Japanese tear-and-share loaf of bread with the most wonderful pillowy soft texture. It’s inspired by the Yudane and Tangzhong method where a little bit of flour and water or milk (both in this case) are cooked together to make a white sauce before mixing in the remaining ingredients. This method pre-gelatinises the starch in the flour allowing it to absorb more liquid, giving you a super-light loaf that stays fresh for longer as it retains the moisture.

    It also is divine with cinnamon, cardamom,dried fruit and/or candied peel added as a sweet treat.

    Here’s the recipe 👇🏽 below in Comments in 2 parts! Happy baking 🧡

    This bread can be made so easily using a Thermomix @thermomixukandireland too!Edited · 3h
  • rachelallencooks's profile picturerachelallencooksVerifiedThis quantity will make one 23 cm tear-and-share loaf.

    50g water
    50g milk
    15g strong white flour

    375g strong white flour
    15g milk powder
    25g caster sugar
    1 teaspoon salt
    115g milk
    1 egg, beaten
    25g fresh yeast or 12g dried yeast
    50g butter, melted

    Pour the water and the milk into a small saucepan and bring to the boil. Add in the 15g of flour & cook, whisking all the time, over the heat for a couple of minutes until the liquid has thickened to a white sauce. Tip the white sauce into a bowl & cool.
    Place the 375g of strong white flour in a mixing bowl, or the bowl of an electric food mixer (with the dough hook attached) ) with the milk powder, the sugar & the salt, & mix.
    Now place the milk in a separate bowl & add in the beaten egg, the yeast,the melted butter & the white sauce. Stir then pour all of this liquid into the dry ingredients & mix to a dough. Knead for 8-10 minutes by hand or in the machine until you have a smooth and almost springy dough, don’t add flour while you’re kneading, the dough is supposed to be slightly sticky. When I’m using a stand mixer for this I scrape down the sides of the bowl a couple of times during kneading.
    When the dough has been kneaded enough it will be smooth on the outside. Press it with a floured finger and the dent that you make with your finger should spring back a little bit.
    Place the dough into a bowl that’s large enough to take the dough when doubled in size (or leave it in the stand mixer bowl) & cover the bowl with a clean tea towel or a plate. Place it somewhere warm, not above 45’C, or just standing on the counter in your kitchen and allow the dough to double in size, this may take 2 hours. If you wish you can place the covered bowl of dough in the fridge overnight.
    When the dough has doubled in size, using a floured fist, punch the dough down to knock it back then knead it for just 1 minute.
    Brush a 23cm spring-form tin with melted butter, then dust with flour.
    Divide the dough into 8 equal pieces, each weighing about 90g. Keep all dough covered with a clean tea towel while you work with one ball of dough. On a very lightly floured work surface, place one ball of dough.2 likesReply
  • rachelallencooks's profile picturerachelallencooksVerifiedOn a very lightly floured work surface, place one ball of dough. Fold the edges, all the way round, into the centre of the ball of dough, squashing it down in the centre as you go. Turn the ball over so that the folded side is on the underside and the smooth side is on top. Roll the ball gently under the palm of your hand to make a round roll then place into the prepared tin. Repeat with all the other balls of dough so that you end up with 7 around the sides, spaced apart, and one ball in the centre. Now cover with the tea towel again and place on the worktop or somewhere a little warmer, again not above 45’C , and allow to rise again until almost doubled in size, about 35-45 minutes.
    Preheat an oven to 200’C. The dough is ready when you make a little dent with a floured finger and it doesn’t spring back. Also, the balls of dough should have joined together at this stage. Whisk the egg with a pinch of salt and brush very gently over the top of the risen bread. Place the bread in the lower part of the preheated oven to bake for 30-40 minutes. The dough, out of the tin, should sound hollow when you tap it on the base. If you wish you can bake the bread out of the tin for the last 5 minutes of cooking time. Place on a wire rack to cool.2 likesReply
  • leanwithlesleyLooks delicious, reminds me of your ciabatta/tabata 😂❤️Reply
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