Glenilen Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

A Pancake Extravaganza by Rachel Allen

rachel pancakes

Tuesday is pancake time. In all their shapes and forms, they are a real favourite in our household. It isn’t just our children who get excited – I adore pancakes and love an excuse to make a real feast of them. There’s something so pleasingly simple, so supremely comforting about a perfectly browned pancake, unchallenging and uncomplicated, but always delicious.
We’ll make all different sorts of pancakes on different years, and often on the same day. I love thin pancakes – they’re called crepes in France, where they’re usually made with some buckwheat flour. I like to eat them rolled up with lemon and sugar, or the perennial favourite, Nutella! We like to make thin pancakes as a savoury treat too, omitting the sugar and making a creamy mushroom filling with bacon and perhaps some Gruyere cheese.
If you’d like to make your pancakes a little more elaborate than just a squeeze of lemon and sugar, you can try this divine orange butter recipe, opposite, that we often make at the cookery school.
At other times, we like to make big, fluffy American pancakes, served with rashers and plenty of maple syrup. I’ve written recipes for blueberry and lemon pancakes in these pages before, as well as in a number of my cookbooks.
The Italian recipe here is a totally different take on pancakes that I’ve made on Pancake Tuesday in previous years. It was inspired by a conversation I had with the great Italian chef, Aldo Zilli. He told me a wonderful story about his mother using light pancakes as an alternative to pasta in certain dishes, and I’ve discovered that they work wonderfully with rich tomato sauces. The Italian baked pancakes with tomato sauce recipe, opposite, uses the pancakes in place of lasagne sheets, which adds a fluffiness to the dish. It’s a perfect family dish and would make a great centrepiece to a Shrove Tuesday dinner table.
Tip
Adding melted butter to the pancake batter will make a real difference to the pancakes’ flavour and texture. It also makes it possible to cook them without having to grease the pan every time.

Pancake Recipes:

 http://www.rachelallen.com/blog/pancake-extravaganza

 

Odlums Banana Layer Cake

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Ingredients

350g /12 oz Odlums Cream plain Flour
1 teaspoons Odlums Bread Soda
Pinch of Salt
125g/4 oz Butter
200 g/7oz Granulated Sugar
2 large eggs
1 teaspoon Goodall’s Vanilla Extract
3 Large Bananas (Mashed)
60ml/ 4 Tablespoons Buttermilk

Fresh Banana Icing Ingredients

1 Large Ripe Banana (Mashed)
450g/1 pound Icing Sugar (Sieved)
50g/2 oz Butter
125g/4 oz Cream Cheese
1 teaspoon Goodall’s Vanilla Extract

Filling

2 bananas (not overly ripe, for slicing between the layers)

 Method

1. Preheat oven to 190°C/375°F/Gas 5.
2. Grease and baseline with grease proof paper 2 x 8 “/ 20cm sandwich tins.
3. Beat butter and sugar together until smooth and creamy.
4. Add the eggs and vanilla extract and beat for 30 seconds.
5. Next mix in the banana and buttermilk. Finally, sieve in flour, bread soda and salt.
6. Gentle stir to combine. Divided mixture evenly between two prepared tins.
7. Bake in centre of the oven for 25 minutes, or until well risen and firm to the touch.
8. Remove from the oven, leave in tin for 10 minutes.
9. Turn into a wire tray to cool.

To Assemble Cake

1. Meanwhile make the icing by putting all ingredients into a mixing bowl. Beat until smooth.
2. Spread two thirds of the icing on both halves of the cake.
3. Slice and arrange the bananas on one half of the cake and place the other half on top.
4. Spread remaining icing on top of the cake.

http://odlums.ie/catherines-weekly-recipe-Banana-Layer-Cake/

Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

Baked Apple Cinnamon Chips

Baked Apple Cinnamon Chips

Looking for a healthy treat? Try these delicious apple cinnamon chips, a perfect treat for anytime of the day!

Ingredients

  • 3 apples
  • Ground Cinnamon
  • Granulated Sugar

Instructions

Preheat oven to 95 °C/200F degrees.

Using a sharp knife or mandolin, slice apples thinly and discard seeds.

Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping.

Sprinkle cinnamon over apples.

Bake for 1 hour, flip the apples over, and bake for another 1-1.5 hours.

Turn the oven off and keep the apples inside as the oven cools down for 1 hour.This will help them get crunchy. Some apples may just be chewy and only slightly crunchy after 3 hours in the oven.

Store apple chips at room temperature in an airtight container for up to 1 week.

– See more at: http://www.yourdairygold.ie/bake-it/Baked-Apple-Cinnamon-Chips.aspx#sthash.eZq2Pdpu.dpuf

Warm Pancakes with Berries and Syrup

Bord B warm pancakes

Serves 4

Ingredients

  • 150g plain flour
  • 1 teasp. baking powder
  • 2 tablesp. sugar
  • 3 eggs
  • 1 tablesp. Greek style yoghurt
  • Milk
  • Butter for cooking

To Cook

Place the flour, baking powder and sugar in the food processor. Whiz to mix well. Add the eggs, yoghurt and enough milk to make a thick, but not too thick batter. Heat a knob of butter on a non-stick pan. Take spoonfuls of the batter and cook on the hot pan for 3-4 minutes on each side until nicely browned. Keep warm.

Serving Suggestions

Serve with berries sprinkled with caster sugar and maple syrup. A spoonful of Greek style yoghurt would also be very good served with them.
 http://www.bordbia.ie/consumer/recipes/desserts/pages/warmpancakeswithberries.aspx