Ingredients: For the choux pastry: ½ stick of Unsalted Butter ½ cup of water ¾ cup of plain flour, sifted 3 large free range eggs For the crème patisserie: 6 large free range egg yolks ⅔ cup of sugar ⅓ cup of cornflour 2 cups of milk 1 vanilla pod ½ stick of Unsalted Butter… Continue reading Chocolate Hazelnut Eclairs
Category: Easter
Decadent Chocolate Cake
Ingredients: 175g/6oz Odlums Cream Plain Flour 75g/3oz Plain Chocolate (min. 70 % cocoa solids) 200g/7oz Butter 175g/6oz Golden Caster Sugar 3 Large Eggs 1 teaspoon Baking Powder 100g packet Ground Almonds 2 tablespoons Cocoa (sieved) 2 tablespoons Milk 1 teaspoon Vanilla Essence For Chocolate Cream 142ml carton Cream 175/6oz Plain Chocolate (min. 70% cocoa solids)… Continue reading Decadent Chocolate Cake
Lamb chops with Ballymaloe Mint mash
Method: Fluffly mashed spud, with Butter & Milk, (go all out by adding a mixture of cream & milk!!) salt & pepper, and at least a dessert spoon of Ballymaloe mint jelly per person. Served with Lamb chops. Source: Ballymaloe
Lamb noisettes with Ballymaloe Mint Jelly
Ingredients: Allow per serving • 1—2 noisettes of lamb • Salt and freshly ground pepper to taste • 1—2 rounds of white bread • Butter and olive oil for frying • 1 heaped teasp spring onions, finely chopped • 1 tbsp dry white wine • 1 tbsp chicken or vegetable stock • 1 tsp roux… Continue reading Lamb noisettes with Ballymaloe Mint Jelly
Roast loin of lamb with Ballymaloe Mint Jelly
Ingredients: • Rolled loin of lamb (about 200g/7oz per person) • Salt and pepper • Seasonal vegetables • Roast potatoes • Ballymaloe Mint Jelly Method: Ask your butcher for a rolled loin of lamb. Heat the oven to 200ºC/400ºF/gas 6. Season the lamb with salt and freshly ground pepper and place in the oven. Allow… Continue reading Roast loin of lamb with Ballymaloe Mint Jelly
Lemon Drizzle Squares
This is a great all-in-one recipe that literally takes 5 minutes to get into the oven. It is perfect for a coffee morning or served with some raspberries and a dollop of crème fraîche as a pudding. It will keep happily for a couple of days in an airtight tin so would also be good… Continue reading Lemon Drizzle Squares
Easter Lemon & Almond Cake
Ingredients: 275g/10oz Odlums Cream Plain Flour 250g Packet Ready Made Marzipan 2 Lemons 225g/8oz Caster Sugar 175g/6oz Butter (room temperature) 4 Eggs 1 Level Teaspoon Bread Soda (sieved) 150g Carton Natural Yogurt 25g/1oz Poppy Seeds Icing 225g/8oz Icing Sugar 4 to 6 Teaspoons lemon Juice Few drops Almond essence 1 or 2 Drops of yellow… Continue reading Easter Lemon & Almond Cake
Novelty Easter Cake
Ingredients: 225g/8oz Odlums Cream Plain Flour 225g/8oz Butter (room temperature) 225g/8oz Caster Sugar 4 Eggs (beaten) 1 teaspoon Baking Powder 1 tablespoon Orange Juice Orange Filling: 225g/8oz Icing sugar (sieved) 125g/4oz Butter (room temperature) Rind of 1 Orange 1 tablespoon Orange Juice Glace Icing 275g/10oz Icing Sugar Orange Juice (about 3 tablespoons) Orange Coloring (optional)… Continue reading Novelty Easter Cake
Chocolate Biscuit Cake
Ingredients: •175g (6oz) Irish Butter •2 tbsp Golden Syrup •250g (8.8oz) Dark Chocolate (55-79% cocoa solids cut into pieces) •280g (10oz) Rich Tea Biscuits •85g (3oz) Raisins •85g (3oz) Chopped Roasted Hazelnuts Method: 1. Lightly grease a 23cm (9in) cake tin. 2. Melt the butter, golden syrup and chocolate in the microwave or in a… Continue reading Chocolate Biscuit Cake
Farmhouse Cheese and Oat Soda Bread
Ingredients: 275g (9.7oz) plain flour, plus extra for kneading 1 teasp. salt 1 rounded teasp. bicarbonate of soda 250g (8.8oz) stoneground wholemeal flour 25g (0.9oz) porridge oats, plus extra for sprinkling 125g (4.4oz) Farmhouse cheese, coarsely grated Approximately 500ml (16.9fl oz) buttermilk Method: Preheat the oven to Gas Mark 8, 230ºC (450ºF). Sift the plain… Continue reading Farmhouse Cheese and Oat Soda Bread