Rachel’s Cookies and Cream Cheesecake

 
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.

Rachel Allen’s Crab and Blood Orange Salad

Rachel Allen's Crab and Blood Orange Salad. This zesty, fresh salad serves 4 - 6 as a starter or light lunch.

Rachel Allen’s Crab and Blood Orange Salad. This zesty, fresh salad serves 4 – 6 as a starter or light lunch.
 
This zesty, fresh salad serves 4 – 6 as a starter or light lunch.

 

Ingredients

  • 3 blood oranges (use regular when not in season)
  • 400 g (14oz) cooked crab meat
  • 1 small red onion, peeled and thinly sliced
  • 2 ripe avocados, halved, stone removed, peeled and cut into roughly 1cm (½in) dice
  • 50 ml (2fl oz) extra virgin olive oil, plus extra to serve
  • 1 tblsp sherry vinegar
  • 2 tblsp chopped dill (chopped coriander or parsley leaves also work well if you don’t have dill)
  • salt and freshly ground black pepper
  • few handfuls of salad greens, to serve

Method

How to cook the crab:

  1. First, weigh the crab. Then place the crab in the freezer for two hours. Once the freezing time is up, remove the crabs from the freezer and place in a large saucepan, cover with measured warm water and add 1 tablespoon of salt for every 1.2 litres (2 pints) water. The crab can be cooked in seawater, but omit the salt). Bring to the boil, then turn the heat down and simmer on a medium heat for 20 minutes for 450g (1lb).
  2. Pour off about two thirds of the water, cover with a lid and continue to cook for a further six minutes. To check if the crab is cooked, use an oven glove or tea towel to lift it out of the pan. Then gently shake it quite close to your ear – you shouldn’t hear liquid splashing around. Remove the crab and allow to cool.
  3. When the crab has cooled, remove the large claws and crakc these (using a heavy weight or nutcrackers), then, using the handle of a tablespoon, extract every bit of meat. Retain the shell if you’d like it to serve the meat in, otherwise discard. Turn the body of the crab upside down and pull out the centre portion. Discard the gills, known as ‘dead man’s fingers’ and each about 4cm (1½ inch) long. Scoop out all the lovely brown meat and add it to the white meat from the claws. The meat can be used immediately or frozen for future use.

To make the salad:

  1. First segment the oranges: cut a little slice from the top and bottom of the fruit. Next, stand the orange on a chopping board and, using a small sharp knife and following the curve of the orange, cut a strip of peel off from top to bottom. Continue around the orange until there is no peel remaining. Hold the orange over a bowl, then cut a segment out by slipping the knife in between one of the segments and the connective membrane.
  2. Cut down until you reach the middle of the orange, but don’t cut through the membrane. Make another cut the other side of the segment against the other membrane and you will be left with a perfect segment, with no membrane. Repeat with the rest of the oranges, then squeeze the juice out from the pieces of peel and inner membrane over the segments in the bowl.
  3. Add the crab meat, onion and avocado to the bowl and toss gently. Drizzle the olive oil and vinegar over, then add the chopped herbs and season with salt and pepper. Toss again, gently, so as not to break up the orange segments.
  4. Place a small handful of salad greens on each plate, or all together on one large platter, drizzle with a little olive oil, then spoon the crab and blood orange salad over the top and serve.

https://www.rte.ie/lifestyle/recipes/2015/1005/743157-crab-and-blood-orange-salad/

 

Neven Maguire’s Brown Scones – Serve with butter or lightly whipped cream and strawberry jam.

 

21m21 minutes ago

Neven Maguire’s Brown Scones are full of roughage and great for breakfast –

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.

Chocolate Meringue Cake: Rachel Allen

Rory O’Connell’s Tuscan Apple, Lemon & Almond Cake






Food on RTÉ

@RTEfood
·


Crisp on top and full of plump, juicy apples, this Tuscan tart is simply delicious.

By Rory O’Connell

Celebrity Chef

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

Ingredients

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet. 
 
Serves
 

  • 10g butter melted for greasing the parchment paper 
  • 4 dessert apples 
  • Finely grated zest of 2 lemons 
  • 1 teaspoon vanilla extract 
  • 250g caster sugar 
  • 2 eggs 
  • 150ml cream 
  • 110g butter melted and cooled 
  • 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds 
  • 110g plain flour sieved 
  • 1 ½ teaspoons baking powder sieved 
  •  100g of apricot jam 
  • 1 tablespoon lemon juice, warmed and sieved 
  •  2 tablespoons of chopped sweet geranium leaves ( optional) 

Method

  1. Preheat the oven to 180c / 350 f / gas 4 
  2. Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.
  3. Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest. Whisk the vanilla, sugar, and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.
  4. Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.
  5. Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.
  6. Remove from the oven and allow to cool slightly. While the tart is still warm, Paint the surfaced with the warm sieved apricot jam to achieve a glossy glaze and if using the chopped geranium, sprinkle on immediately after glazing the tart. 
  7.  Serve warm with softly whipped cream. 

Rory O’Connell’s Tuscan Apple, Lemon & Almond Cake






Food on RTÉ

@RTEfood
·


Crisp on top and full of plump, juicy apples, this Tuscan tart is simply delicious.

By Rory O’Connell

Celebrity Chef

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

Ingredients

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet. 
 
Serves
 

  • 10g butter melted for greasing the parchment paper 
  • 4 dessert apples 
  • Finely grated zest of 2 lemons 
  • 1 teaspoon vanilla extract 
  • 250g caster sugar 
  • 2 eggs 
  • 150ml cream 
  • 110g butter melted and cooled 
  • 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds 
  • 110g plain flour sieved 
  • 1 ½ teaspoons baking powder sieved 
  •  100g of apricot jam 
  • 1 tablespoon lemon juice, warmed and sieved 
  •  2 tablespoons of chopped sweet geranium leaves ( optional) 

Method

  1. Preheat the oven to 180c / 350 f / gas 4 
  2. Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.
  3. Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest. Whisk the vanilla, sugar, and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.
  4. Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.
  5. Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.
  6. Remove from the oven and allow to cool slightly. While the tart is still warm, Paint the surfaced with the warm sieved apricot jam to achieve a glossy glaze and if using the chopped geranium, sprinkle on immediately after glazing the tart. 
  7.  Serve warm with softly whipped cream.