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Rachel’s Celeriac soup with roasted hazelnuts

celeriac-soup-page

 

Ingredients

Serves 6
Vegetarian

  • 25g (1oz) butter
  • 1 onion, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 celeriac, peeled and chopped
  • Salt and ground black pepper
  • About 900ml (1 pint 12fl oz) chicken or vegetable stock
  • 75ml (3fl oz) single or regular cream
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

To serve

  • Handful of roasted, peeled (see Rachel’s tip below) and roughly chopped hazelnuts
  • 2–3 tbsp chopped parsley

For The Scones:

Makes about 16

  • 450g (1lb) plain white flour
  • 1 level tsp breadsoda
  • 1 level tsp salt
  • 2 tablesp. freshly chopped herbs e.g., rosemary, sage, thyme, chives, parsley or lemon balm
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

1. Melt the butter in a large saucepan on a low–medium heat, add the chopped onion, potato and celeriac, and season with salt and pepper. Place a butter wrapper or piece of greaseproof paper on top, cover with a lid, reduce the heat to low and cook for 7–8 minutes, stirring regularly.

2. Pour in the stock, bring it to the boil, then reduce the heat and simmer for a further 10 minutes or until the vegetables are completely soft. add the cream and the chopped herbs and liquidise the soup in a blender or using a hand-held blender until it is smooth and velvety. Taste for seasoning.

3. To serve, ladle into warm bowls and sprinkle with the roasted hazelnuts and parsley.

Rachel ’s tip

How to roast and peel hazelnuts
Preheat the oven to 200°C (400°f), Gas mark 6. Place the hazelnuts on a baking tray and cook for about 10 minutes or until their skins have darkened, then remove from the oven. To remove the skins, wrap the nuts in a clean tea towel while they are still warm
(I find this tends to slightly stain the tea towel, so don’t use your
favourite!) and rub together. The skins should come off easily.

CHEESY SODA SCONES WITH HERBS

Preheat the oven to 230C/450F/gas mark 8.

Sieve the dry ingredients into a bowl, then mix in the freshly chopped herbs. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

When it all comes together, turn it out onto a floured board, knead lightly for a few seconds, just enough to tidy it up. Pat the dough until it is about 1 inch (2.5cm) thick. Cut into round or square shapes about the size of a scone, then place on a floured baking tray. Cook for 20 minutes approx. in the preheated oven until golden in colour.

http://www.rachelallen.com/post/celeriac-soup-roasted-hazelnuts

Posted on

Rachel’s Celeriac soup with roasted hazelnuts

celeriac-soup-page

 

Ingredients

Serves 6
Vegetarian

  • 25g (1oz) butter
  • 1 onion, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 celeriac, peeled and chopped
  • Salt and ground black pepper
  • About 900ml (1 pint 12fl oz) chicken or vegetable stock
  • 75ml (3fl oz) single or regular cream
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

To serve

  • Handful of roasted, peeled (see Rachel’s tip below) and roughly chopped hazelnuts
  • 2–3 tbsp chopped parsley

For The Scones:

Makes about 16

  • 450g (1lb) plain white flour
  • 1 level tsp breadsoda
  • 1 level tsp salt
  • 2 tablesp. freshly chopped herbs e.g., rosemary, sage, thyme, chives, parsley or lemon balm
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

1. Melt the butter in a large saucepan on a low–medium heat, add the chopped onion, potato and celeriac, and season with salt and pepper. Place a butter wrapper or piece of greaseproof paper on top, cover with a lid, reduce the heat to low and cook for 7–8 minutes, stirring regularly.

2. Pour in the stock, bring it to the boil, then reduce the heat and simmer for a further 10 minutes or until the vegetables are completely soft. add the cream and the chopped herbs and liquidise the soup in a blender or using a hand-held blender until it is smooth and velvety. Taste for seasoning.

3. To serve, ladle into warm bowls and sprinkle with the roasted hazelnuts and parsley.

Rachel ’s tip

How to roast and peel hazelnuts
Preheat the oven to 200°C (400°f), Gas mark 6. Place the hazelnuts on a baking tray and cook for about 10 minutes or until their skins have darkened, then remove from the oven. To remove the skins, wrap the nuts in a clean tea towel while they are still warm
(I find this tends to slightly stain the tea towel, so don’t use your
favourite!) and rub together. The skins should come off easily.

CHEESY SODA SCONES WITH HERBS

Preheat the oven to 230C/450F/gas mark 8.

Sieve the dry ingredients into a bowl, then mix in the freshly chopped herbs. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

When it all comes together, turn it out onto a floured board, knead lightly for a few seconds, just enough to tidy it up. Pat the dough until it is about 1 inch (2.5cm) thick. Cut into round or square shapes about the size of a scone, then place on a floured baking tray. Cook for 20 minutes approx. in the preheated oven until golden in colour.

http://www.rachelallen.com/post/celeriac-soup-roasted-hazelnuts

Posted on

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

 

Posted on

Rachel’s Celeriac soup with roasted hazelnuts

celeriac-soup-page

 

Ingredients

Serves 6
Vegetarian

  • 25g (1oz) butter
  • 1 onion, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 celeriac, peeled and chopped
  • Salt and ground black pepper
  • About 900ml (1 pint 12fl oz) chicken or vegetable stock
  • 75ml (3fl oz) single or regular cream
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

To serve

  • Handful of roasted, peeled (see Rachel’s tip below) and roughly chopped hazelnuts
  • 2–3 tbsp chopped parsley

For The Scones:

Makes about 16

  • 450g (1lb) plain white flour
  • 1 level tsp breadsoda
  • 1 level tsp salt
  • 2 tablesp. freshly chopped herbs e.g., rosemary, sage, thyme, chives, parsley or lemon balm
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

1. Melt the butter in a large saucepan on a low–medium heat, add the chopped onion, potato and celeriac, and season with salt and pepper. Place a butter wrapper or piece of greaseproof paper on top, cover with a lid, reduce the heat to low and cook for 7–8 minutes, stirring regularly.

2. Pour in the stock, bring it to the boil, then reduce the heat and simmer for a further 10 minutes or until the vegetables are completely soft. add the cream and the chopped herbs and liquidise the soup in a blender or using a hand-held blender until it is smooth and velvety. Taste for seasoning.

3. To serve, ladle into warm bowls and sprinkle with the roasted hazelnuts and parsley.

Rachel ’s tip

How to roast and peel hazelnuts
Preheat the oven to 200°C (400°f), Gas mark 6. Place the hazelnuts on a baking tray and cook for about 10 minutes or until their skins have darkened, then remove from the oven. To remove the skins, wrap the nuts in a clean tea towel while they are still warm
(I find this tends to slightly stain the tea towel, so don’t use your
favourite!) and rub together. The skins should come off easily.

CHEESY SODA SCONES WITH HERBS

Preheat the oven to 230C/450F/gas mark 8.

Sieve the dry ingredients into a bowl, then mix in the freshly chopped herbs. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

When it all comes together, turn it out onto a floured board, knead lightly for a few seconds, just enough to tidy it up. Pat the dough until it is about 1 inch (2.5cm) thick. Cut into round or square shapes about the size of a scone, then place on a floured baking tray. Cook for 20 minutes approx. in the preheated oven until golden in colour.

http://www.rachelallen.com/post/celeriac-soup-roasted-hazelnuts

Posted on

Rachel’s Celeriac soup with roasted hazelnuts

celeriac-soup-page

 

Ingredients

Serves 6
Vegetarian

  • 25g (1oz) butter
  • 1 onion, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 celeriac, peeled and chopped
  • Salt and ground black pepper
  • About 900ml (1 pint 12fl oz) chicken or vegetable stock
  • 75ml (3fl oz) single or regular cream
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

To serve

  • Handful of roasted, peeled (see Rachel’s tip below) and roughly chopped hazelnuts
  • 2–3 tbsp chopped parsley

For The Scones:

Makes about 16

  • 450g (1lb) plain white flour
  • 1 level tsp breadsoda
  • 1 level tsp salt
  • 2 tablesp. freshly chopped herbs e.g., rosemary, sage, thyme, chives, parsley or lemon balm
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

1. Melt the butter in a large saucepan on a low–medium heat, add the chopped onion, potato and celeriac, and season with salt and pepper. Place a butter wrapper or piece of greaseproof paper on top, cover with a lid, reduce the heat to low and cook for 7–8 minutes, stirring regularly.

2. Pour in the stock, bring it to the boil, then reduce the heat and simmer for a further 10 minutes or until the vegetables are completely soft. add the cream and the chopped herbs and liquidise the soup in a blender or using a hand-held blender until it is smooth and velvety. Taste for seasoning.

3. To serve, ladle into warm bowls and sprinkle with the roasted hazelnuts and parsley.

Rachel ’s tip

How to roast and peel hazelnuts
Preheat the oven to 200°C (400°f), Gas mark 6. Place the hazelnuts on a baking tray and cook for about 10 minutes or until their skins have darkened, then remove from the oven. To remove the skins, wrap the nuts in a clean tea towel while they are still warm
(I find this tends to slightly stain the tea towel, so don’t use your
favourite!) and rub together. The skins should come off easily.

CHEESY SODA SCONES WITH HERBS

Preheat the oven to 230C/450F/gas mark 8.

Sieve the dry ingredients into a bowl, then mix in the freshly chopped herbs. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

When it all comes together, turn it out onto a floured board, knead lightly for a few seconds, just enough to tidy it up. Pat the dough until it is about 1 inch (2.5cm) thick. Cut into round or square shapes about the size of a scone, then place on a floured baking tray. Cook for 20 minutes approx. in the preheated oven until golden in colour.

http://www.rachelallen.com/post/celeriac-soup-roasted-hazelnuts