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Garlic and Rosemary Sourdough by @karaanaomi @ballymaloe #cookeryschool Co.Cork 🇮🇪
White Soda Bread recipe @Ballymaloe Co.Cork ❤️
INGREDIENTS
Preheat the oven to 250deg C
Makes 1 loaf
450g (1lb, 31/2 cups) plain flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
300-600ml (1/2 – 1 pint, 1 1/4 – 2 1/2 cups) sour milk or buttermilk
METHOD
Sieve the dry ingredients. Make a well in the centre.
Pour in all the milk at once. Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.
Cut a deep cross on the loaf and prick in the four corners.
Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow. Cool on a wire rack.
Tip! Soda breads are best eaten on the day they are made, but are still good the next day.
Spotted Dog
Follow the recipe above adding: 1 dessert spoon of sugar, 100g sultanas, 1 egg.
Add the sugar and the sultanas with the flour and drop the egg in with the milk before missing. Spotted dog is also called railway cake in some parts of Ireland.
Stripy Cat
Follow the spotted dog recipe replacing the sultanas with 75g of roughly chopped best quality chocolate.
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Saffron,Honey and Ricotta ice cream.🌹@HaughtonHoney
This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal http://ow.ly/JzY8309yutW #honey #icecream
Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.
Serves 6
500ml/17 fl oz whole milk
1 tsp of saffron threads
5 egg yolks
200g/7oz sugar
250ml/8½ fl oz double cream
500g/1lb 2oz ricotta
2 tbsp honey, plus extra to serve
2 handfuls of toasted pine nuts, to serve
Bring the milk and saffron to a simmer and keep warm.
In a large bowl, combine the yolks and sugar and beat until pale.
Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.
Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.
.@Anahaugh Egg 🥚 timing #bbcmorninglive
Anna Haugh cooks eggs on @BBCMorningLive
Add some grated apple, pecan nuts, cinnamon, maple syrup.. @flahavans
flahavans
No excuses… healthy and delicious porridge is the perfect way to start these cold Monday mornings! Warm and comforting, this quick and easy recipe takes just minutes to prepare, so whether you have breakfast at home or deskside, make sure it’s as tasty as it is pretty! Add some grated apple, pecan nuts, cinnamon and maple syrup to your morning porridge pot and take a minute to savour just how good it tastes! #BreakfastInspo #FlahavansOats
Serves 1|Takes 5 minutes
Ingredients
1 x Flahavan’s Quick Oats Pot
Whole Milk (as per instructions on pack)
1 Large Red Apple
Cinnamon Powder
Maple Syrup
5-10g Pecan Nuts
Method:
Prepare the porridge as per the instructions on the Flahavan’s Quick Oats pot
Topping:
Cut the apple into thin slices and then into matchsticks.
Prepare your porridge, and add the apple as topping long with a sprinkling of cinnamon and a drizzle of maple syrup.
Chop pecan nuts into thin pieces and sprinkle on top.
21h
Egg & dairy free pancakes – toppngs: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores
dunnesstoresVerified- The perfect snack for your little ones this Pancake Tuesday 🥞 Try this Egg and Dairy Free Pancakes from @babyledfeeding, full recipe below!
Makes 12 Pancakes
1 tbsp milled chia seeds
3 tbsp warm water
180ml (3/4 cup) almond milk
140g (1 cup) self-raising flour
Drizzle olive oil
Toppings
Plant-Based 🌱
• Smooth peanut butter, sliced banana, squash blueberries and a sprinkle of milled chia seeds.
• Chocolate spread (made with mashed banana + 1/4 tsp cocoa powder), sliced strawberries, passionfruit and mint leaves.
Dairy Toppings 🧀
• Smooth goat cheese, sliced avocado, finely chopped coriander.
• Greek yogurt (or swap for a plant-based yogurt), sliced kiwi, finely crushed seeds.
Add chia seeds and warm water to a small bowl, stir then leave to sit for about 2 minutes until it turns into a jelly substance.
Pour the almond milk into a mixing bowl then add the chia mixture and flour, then stir until it is smooth and combined.
Heat a little olive oil on a pan, then divide the mixture into small portions. Fry both sides until golden.
To serve pick your favourite topping choice. Smooth on the sauce then top with your choice of fruit, crushed seeds or finely chopped herbs.2d
Ebi Poke Bowl 🥣 @hx46cafe 🤪
Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails
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.
- Set aside until required.
More stories on
Neven Maguire’s English Food Tour explores County Durham and Durham City – Wednesday RTÉ One at 8:30pm 🇮🇪 🏴
•
- Tonight on Neven’s English Food Tour 🏞️🍴
RTÉ One at 8:30pm
Neven explores County Durham and Durham City, discovering stunning landscapes, rich history and incredible local food. From walking in Blanchland and the North Pennines to visiting Knitsley Farm Shop, where handmade pies are crafted by a sixth-generation farming family.
In Durham City, @nevenmaguire samples elegant desserts at the Cellar Door Restaurant and dives into the fascinating history of Durham Cathedral, a UNESCO World Heritage Site, learning about medieval pilgrimages and what monks once ate.
Keeling’s Irish No-Bake Strawberry Cheesecake
A quick and easy no-bake strawberry cheesecake. Made with cream cheese, cream and Keelings strawberries… it will soon be a family favourite!DifficultyBeginner
Fruit TypeStrawberriesPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
For the base
250 g digestive biscuits
100 g buttermelted
For the filling
10 Keeling’s strawberriessliced
250 g Keeling’s strawberrieshulled
100 g icing sugar
1 tsp vanilla extract
600 g full fat cream cheese
275 ml double cream
To decorate
Keeling’s strawberriessliced
Directions
1
Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.
As the thrill of international sports betting beckons to enthusiasts around the world, the flavors of Ireland offer great entertainment in the form of a delicious no-bake Irish Strawberry Cheesecake. While punters place bets on global sporting events via online platforms, the rich, creamy cheesecake with the sweet flavor of ripe strawberries tempts the taste buds. This culinary delight, with its soft texture and burst of fruity freshness, provides a welcome respite for players navigating the high stakes and uncertainty of international betting sites. Amidst the excitement of odds and predictions, enjoying a slice of this decadent dessert serves as a great reminder of life’s simple pleasures. As the virtual world of online betting brings together players from all over the world, the essence of Ireland’s culinary heritage is reflected in the form of a delicious Irish no-bake strawberry cheesecake.
2
For the base, blend the digestive biscuits in a food processor until ground to fine crumbs.
3
Pour crumbs into a bowl and add the melted butter. Mix together until all the crumbs are coated.
4
Spoon mixture into prepared tin and press down firmly until evenly spread. Chill in the fridge to set, about 20 minutes.
5
For the filling, arrange a ring of about 10 sliced Keelings strawberries around the edge of the baking tin.
6
Combine 250g Keelings strawberries, icing sugar and vanilla in a food processor, blend to a smooth puree. Add the cream cheese and blend until smooth, then add the double cream and blend until mixture thickens – the batter should be thick enough that it can’t be poured out (about 2-3 minutes).
7
Spoon batter over prepared base and smooth the top with a spatula. Leave to chill and set in the fridge overnight.
8
To un-mould, run a sharp knife around the sides of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.
9
Decorate with slices of fresh Keelings strawberries.
