Recipes

Irish Times May 14th 2016 

Ingredients:
Cake for the top tier:
50g butter
4 large eggs
130g caster sugar
130g plain flour
Cake for middle tier:
125g butter
8 large eggs
250g caster sugar
250g plain flour
Cake for the bottom tier:
175g butter
12 large eggs
380g caster sugar
380g plain flour
Chocolate mousse to fill the top tier:
10g gelatine (powdered)
100ml cream
150g dark chocolate, minimum 55% cocoa solids
10ml brandy
2 large eggs
Chocolate mousse to fill middle tier:
20g gelatine (powdered)
284ml cream
275g dark chocolate
15ml brandy
4 large eggs
Chocolate mousse to fill bottom tier:
40g gelatine (powdered)
568ml cream
550g dark chocolate
30ml brandy
8 large eggs
For the Swiss meringue:
20 egg whites
1.3kg granulated sugar
1.3kg butter, softened but cool
3 tsp vanilla extract, or the seeds of three vanilla pods. Vanilla bean looks and tastes better but for a cleaner look use extract

Method:
You'll be mixing the batter for the three cake layers separately, and baking them for different lengths of time, to account for the differing cake tin sizes you'll be using.
You will need one 15cm/6in tin, one 23cm/9in tin and one 30.5cm/12in tin. The smallest cake bakes for 35-40 minutes, the middle tier for 40-45 minutes and the largest for about 75 minutes. In each case the oven temperature is 180 degrees.

METHOD FOR THE CAKE: Melt the butter over a gentle heat, set it aside. Line the base and sides of the tin with greaseproof paper. Whisk the eggs until foamy, then gradually add the sugar. Whisk for about 20 minutes, or until very thick and pale and you reach the "ribbon stage" - when the whisk leaves a ribbon-like trail.

Sift half the flour over the egg mixture. Fold in gently with a metal spoon. Repeat with the remaining flour, and fold in until there are no flour pockets left. Spoon the melted butter around the edge of the mixture and gently fold it in with three or four very light movements of the spoon. Be gentle with the mixture - the aim is to retain as much air in the eggs as possible.

Pour the mixture into the cake tin. Bake at 180°C for the required length of time. When cooked, the cake should be well risen, firm to the touch in the centre and just pulling away from the edges of the tin. Leave in the tin for five to 10 minutes. Loosen the sides of the cake and turn it out onto a paper-lined cooling rack. Leave it to cool upside down to give a flat top. When the sponge is cold, wrap it and store it for up to two days.

METHOD FOR THE MOUSSE: You will also be making the dark chocolate mousse in three batches. The first step in the method for all three is the same, but the quantities differ. For the top tier, sprinkle the gelatine over 30ml cold water in a heatproof bowl and set it aside. Put the broken chocolate in a heatproof bowl with 50ml cold water. For the middle batch of mousse, sprinkle the gelatine over 60ml cold water and put the chocolate in a heatproof bowl with 100ml cold water. For the largest batch, use 150ml cold water for the gelatine and 200ml cold water for the chocolate.

The next step, in each case, is the same. Whip the cream until it stands in soft peaks, then chill it. Put the chocolate with the cold water over a pan of simmering water and stir until melted. Remove the chocolate from the heat and stir in the brandy and egg yolks, reserving the egg whites. Cool the mixture, and then fold in the whipped cream.
Melt the gelatine over a pan of simmering water until it is clear. Allow it to cool a little, then stir this into the chocolate. Chill until lightly set; about 15 minutes.
Whisk the egg whites until stiff, and then fold them carefully into the chilled chocolate mixture. Chill the mousse in the fridge for about 30-40 minutes.

TO SANDWICH THE CAKES: Carefully cut each cake horizontally into three, using a long-bladed, serrated knife. Use a flat baking sheet to lift and support the layers when sandwiching them.
Lightly oil the original cake tin and line the base and the sides with greaseproof paper, making a collar to stand 7.5cm (3in) above the tin.
Place one cake layer in the base of the tin, cut side uppermost. Spread with half the mousse. Place the second layer of cake on the mousse; gently press down. Spread the remaining mousse over the top and cover with the third piece of cake, cut side down. Cover with clingfilm and chill overnight. Remove the sandwiched cake from the tin, wrap it up and it can now be frozen, if you wish. Repeat the process for the other cakes.

TO POSITION THE CAKE: Make sure all your cakes (except the bottom one, which should be sitting on a heavy duty cake board or drum at least two to four inches bigger than the cake), are sitting on thin cake boards the same size as the cake. Cut four pieces of dowelling 2cm longer than the depth of the bottom tier and four pieces 2cm longer than the depth of the middle tier. Insert four pieces of dowelling around the middle of the bottom tier. The circle should be slightly smaller than the middle tier cake base. Gently hold the middle tier above the bottom tier to ensure that it is level, and then set it aside. Repeat the same procedure with the dowelling for the middle tier. Keep the cakes in the fridge until needed.

METHOD FOR SWISS MERINGUE: You'll be making this in one batch. Place the egg whites and sugar in a large metal or glass bowl. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has dissolved and the mixture looks opaque. Remove the bowl from the heat, add the vanilla extract, and whip on high speed until it is completely cool. Whip in the butter, a tablespoon at a time, until thick and fluffy. If it begins to look curdled, whip until it comes back together, before adding the remaining butter. If the egg whites and/or butter are slightly too warm, it may not thicken. This can be remedied by placing it in the fridge for 20-30 minutes, then whipping again.

TO DECORATE: Position the bottom tier on the cake board. Using a palate knife, spread half the icing over the top and sides of the cake. Place the next two layers on their cake boards and repeat. Put the cakes in the fridge and allow the icing to set.

Labels: Dessert

Ingredients

For the pastry
175g plain flour, sifted
50g icing sugar
100g very cold butter, cut into cubes
1 egg yolk, plus a tbsp of iced water

For the filling
454g/1lb Christmas pudding
2 large free range eggs, plus two extra yolks
75g caster sugar
450ml cream
Half a vanilla pod (split lengthways and seeds scraped out)

Method

1. An all-in-one Christmas pud and custard in a tart. Served with a large dollop of cream as an absolutely delicious dessert for Christmas day as well as an excellent way to tart up left over Christmas pudding – pardon the pun!
2. Lightly butter a 23cm/9in tart tin and put it in the fridge. Put the flour, and icing sugar in a food processor and aerate with a couple of quick on/off pulses. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolk and some water (if necessary) and process until the pastry just draws together.
3. Turn it out on to a lightly floured work surface and knead briefly to form a flat round. Wrap the pastry in cling film and chill for at least 20 minutes before rolling out. Chill the tart tin, too.
4. Pre-heat the oven to 190 degrees/gas 5. Roll the pastry out to a round at least five centimetres (two inches) larger than the tin. Wrap the pastry around the rolling pin, lift into place and unroll loosely over the tin. Gently lift and press the pastry into the tin to line, then roll the rolling pin over the top of the tin to trim off the excess pastry.
5. Line the chilled pastry case with baking parchment, fill with baking beans and bake for 10 minutes. Carefully remove the beans and paper and cook for another 10 minutes or a little longer, until it is a light biscuit brown colour.
6. Turn down the oven temperature to 140 degrees/gas 1.
7. For the filling: break up the Christmas pudding into chunks and spread over the base of the tart. Whisk the two whole eggs, the extra yolks and the sugar in a heatproof bowl over simmering water, with a metal whisk, until smooth. Set aside.
8. Put the cream into a medium saucepan. Stir the split vanilla pod and seeds into the cream. Heat the liquid gently until hot but not boiling, stirring regularly. Slowly stir this into the egg mixture until thoroughly combined. Pour the custard into the pastry case. Bake in the oven for 40-45 minutes, or until only just set. The custard should still be fairly wobbly in the middle, as it will continue to set as it cools.
9. Remove from the oven and allow to cool before cutting and serving. Serve with softly whipped cream.

Photography: Shane O’Neill aspectphotography.com
Food Styling: Leona Humphreys, One Fine Plate

Labels: Dessert

Rhubarb and spring arrive together. I love Rhubarb. It's the first to wave the 'I have survived the winter' flag in my otherwise desolate garden. Last Autumn I put my Rhubarb to bed under a duvet of well rotted manure, my efforts were rewarded as my rhubarb peeked above ground a month early from its winter slumber pink and ready to be plucked.

Rhubarb compote
This compote recipe is so versatile. Delicious served with granola, thick Greek yoghurt or as an addition to Champagne or prosecco as a pretty and gratifying spring cocktail-

Rhubarb Bellini

• 400g New season Rhubarb cut into 3cm pieces
• Finely grated rind and juice of one orange
• 150ml water
• 400g sugar
• 1 dessert spoon of Arrowroot.

Wash and slice the Rhubarb. On a gentle heat dissolve the sugar in the orange juice and water, Allow to simmer and add the rhubarb and orange rind, Simmer for 3 to 4 minutes and turn off the heat. Allow to cool. Strain off the rhubarb and return the syrup to the saucepan. Dissolve the arrowroot in a tablespoon of water then add to the syrup. Return to the syrup to the stove and simmer for 5 minutes until the syrup thickens. Take off the heat, allow to cool, return the Rhubarb. And there you have wonderful compote with so many possibilities.

Pour the chilled syrup into champagne flutes, and then top up with the chilled Processo, Cava or Champagne, stir to mix and add a few pieces of rhubarb from the compote, then top off with more Champagne or Prosecco, pouring gradually, the mixture will bubble madly for a minute!

Granola
Granola described once as 'a third layer of clothing on a cold morning' crunchy, nutty, sweet and spicy. We have this for breakfast with Greek yoghurt or loaded onto a big bowl of creamy porridge with lots of delicious compote made from rhubarb in the garden.

• 250g Jumbo oats
• 100g Flaked almonds
• 100g Sunflower seeds
• 100g Pumpkin seeds
• 1 teasp grated nutmeg
• 1 dessert spoon of ground cinnamon
• A pinch of salt
• 70ml sunflower oil
• 70g honey
• 150g ready to eat apricots, cut into chunks.

1. Pre heat the oven to 150C. Toss the dry ingredients together except the apricots, then add the oil and the honey and mix to coat thoroughly. 
2. Spread the mixture on two baking sheets lined with parchment paper and bake until golden, turning every 10 minutes so that it browns evenly. The granola should be ready after 30 minutes - cooking time may vary from oven to oven so keep an eye on it so that it doesn't burn.
3. When it comes out f the oven allow to cool and then add the apricots. As the granola cools it will lose it stickiness and become crunchy.
4. Store in a tightly sealed jar or bag.

Rhubarb Tart
I use the traditional enamel plates to make this tart. They are about 20cm / 8inches wide. An 20cm/ 8 inch loose bottomed tart tin will work also.

• 225g cold butter cut in small cubes
• 50g Castor Sugar 
• 2 Small Eggs beaten with a dessert spoon of cold water 
• 400g Plain Flour
• A dessert spoon of cold Water
• For the Rhubarb
• 400g Fresh Rhubarb, washed and chopped into 3cm pieces
• 150g Castor Sugar 
• Finely grated zest of one orange

1. To make the pastry, in a food processor blitz the flour, sugar and butter until it resembles breadcrumbs; add the eggs and water make a non sticky doughy consistency. 
2. Knead the pastry on a floured surface into a ball, wrap in cling film and chill in the fridge for about 20 minutes.
3. After chilling, roll out ½ the pastry on a floured surface until even and wide enough to cover the tart plate 
4. Grease the tart plate or tin and place the pastry on top (if pastry hangs over the side don't cut it off.
5. Next toss the rhubarb in the sugar and orange rind, and put on the pastry base.
6. Roll out the remainder of the pastry and place on top of the Rhubarb. Use water to seal the pastry base and top together and for a better seal and look, go around the edges and press down with a fork. With a sharp knife trim off the edges and pastry bits sticking out and keep for decoration.
7. Make a few cuts with a sharp knife on the surface of the pastry a few times to allow hot rising air to escape while cooking and decorate your Rhubarb tart in any way you please! 
8. Wash some egg on the surface to create a glossy look when cooked and also sprinkle some sugar on top for taste and effect.
9. Place Rhubarb tart into a pre heated over at 180°C/350°F for 45 minutes to 1 hour.
10. Let the tart cool and serve on its own or with fresh cream or custard.

Springtime Bliss!

Photography: Shane O Neill
Food Styling: Leona Humphreys www.onefineplate.com

Labels: Dessert

Cuisine: Irish
Course: Dessert
Cooking Time: 90 mins

Ingredients for the cake:
2oz/50g cocoa powder
4oz/110g butter
4floz/110ml oil
8floz/225ml water
12oz/350g sugar
8oz/225g self-raising flour
2 eggs
4floz/110ml milk
half tsp bread soda

Ingredients for the chocolate Swiss meringue:
9 egg whites
600g granulated sugar
600g butter, softened but cool
1 tsp vanilla extract
330g chocolate (I use 55% cocoa), melted
For the meringue mushrooms:Makes 12
2 large egg whites – older ones are better
150g caster sugar
1tsp cocoa powder
100g plain chocolate, melted

Method:
For the cake, preheat an oven to 150 degrees/gas 2. Grease and line an eight inch/20cm cake tin with parchment paper.

Put the cocoa, butter, oil and water into a wide saucepan and bring it to the boil. Remove from the heat and then stir in the sugar and flour. Beat together the eggs with the milk and bread soda and then add this mixture to the saucepan. Pour this into the prepared cake tin and bake for 1¼ hours

Allow the cake to cool and then turn it out onto a wire tray and let it get completely cold, which will take a few hours.

Meanwhile make the Swiss meringue. Place the egg whites and sugar in a large metal or glass bowl. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque.

Remove the bowl from the heat, add vanilla extract, and whip on high speed until completely cool.

Whip in the butter, a tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding the remaining butter. Fold in the melted chocolate. If the egg whites and/or the butter are slightly too warm, the buttercream may not thicken properly. This can be easily remedied by placing it in the refrigerator for 20-30 minutes, then whipping again.

To make the meringue mushrooms, pre-heat an oven to 130 degrees/gas ½. Line two baking sheets with parchment paper and set aside. In a clean dry bowl, preferable stainless steel or glass, whisk the egg whites and sugar together at full speed until the mixture forms stiff dry peaks. This will take eight to 10 minutes. Put a round tip about 10mm wide on a piping bag and fill the bag with the meringue mixture. For the stems, press out a tiny bit of meringue onto one of the trays, then pull the bag straight up. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. To pipe the mushroom caps, squeeze out round mounds of meringue onto the other baking tray. Pull the bag off to the side to avoid making peaks on the top. Place the cocoa powder in a fine-mesh sieve and lightly dust it over the stems and caps then blow on the cocoa powder vigorously to blur it and give the mushrooms a realistic look. Bake for one hour and then turn off the oven and allow the meringues to cool in the oven. When cool, the stems are attached to the caps using a little melted chocolate to glue them together. The stems may need to be trimmed so use a sharp knife to cut the tip off each stem to create a flat surface.

To assemble: Divide the cake into three evenly-sized layers. Line an eight-inch/20cm tin with cling film, place one layer of cake in the bottom of the tin, spread a thick layer of the icing over this layer, put the second layer of cake on top and repeat with the icing, and put the final layer on top of this. Cover with the cling film and pop into the fridge for 30 minutes to set.

Remove the cake from the fridge, take it out of the tin and remove the cling film. Cover the cake with a thin coating of icing, then, using a ruffle nozzle, pipe the icing on the sides of the cake.

Once the cake is decorated put it in the fridge for 30 minutes or so to set again. Decorate with the meringue mushrooms. This cake will keep for at least a week.

Photography: Shane O’Neill, aspectphotography.net
Food Styling: Leona Humphreys, onefineplate.com

Labels: Bread And Cakes, Dessert

Cuisine: Irish
Course: Dessert
Cooking Time: 90 mins

Ingredients for cake:
200g of butter, softened
200g caster sugar
4 eggs, beaten
200g self-raising flour
The rind and juice of one small orange
100g of ground almonds

Ingredients for the almond paste:
130g ground almonds
75g caster sugar
75g icing sugar
1 large egg
A dessert spoon of brandy
To ice and decorate:
2 x 350g bags of instant royal icing .
Icing sugar and mandarins to make dried orange slices

Method:
First make the almond paste. Sieve the ground almonds and icing sugar together. Add the caster sugar and mix well. In a separate bowl whisk the egg and brandy together with a fork and add two thirds of this liquid to the dry ingredients and bind them together.

Do not add all of the liquid at the start as you may or may not need it all, depending upon the size of your egg. Add the remaining liquid only if it is needed to bind the mixture together.

The almond paste should look like a ball of pastry after it has been kneaded together. Wrap in cling film and store in the fridge until required.

Preheat an oven to 150 degrees/gas 2. Butter and line a deep eight-inch/20cm round cake tin.

Beat the butter and sugar in a bowl until light and creamy. Pour in the eggs and orange juice and beat well. Mix in the flour one third at a time. Fold in the ground almonds and orange rind until evenly mixed. Spoon half the mixture into the prepared tin.

Roll out the almond paste to a 7½ inch/19cm circle. Lay this on top of the cake mixture in the tin, and then cover with the rest of the mixture.

Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean; the skewer may be slightly sticky from the marzipan in the centre. Cover with foil after one hour. Leave to cool in the tin for 20 minutes and then turn the cake out onto a wire rack to cool completely.

To ice the cake, I used royal icing made by CPAC in Foxford, Co Mayo, as it has the whitest colour - some instant royal icings can have a bluish tinge. I used dried oranges to decorate. I find that mandarin oranges have the brightest colour. To dry the oranges, slice them thinly and lay them on a baking tray lined with parchment paper. Dredge them with icing sugar and dry out in the oven at 100 degrees/gas ¼ for three hours. These also make gorgeous Christmas tree decorations.

Photography: Shane O'Neill, aspectphotography.net
Food Styling: Leona Humphreys, onefineplate.com

Labels: Bread And Cakes, Dessert

Cuisine: American
Course: Dessert
Cooking Time: 45 mins

Ingredients:
MAKES ABOUT 24 SMALL DOUGHNUTS:

• 300ml warm milk
• 75g melted butter
• 1 x 7g sachet of fast action dried yeast
• 450g plain flour
• 1 tsp of salt
• 1 egg beaten
• 50g caster sugar
• Extra caster sugar with a large pinch of cinnamon for coating

FOR THE CRANBERRY AND ORANGE DIPPING SAUCE:

• 300g fresh cranberries, rinsed
• 200g sugar
• 150ml orange juice
• 100ml water
• 1tsp freshly grated ginger

Method:
I took my deep fat fryer out of hibernation for these sugar coated beauties. I tried to make them using a saucepan filled with hot oil but found it hard to control the temperature of the oil, causing the doughnuts to burn before they were cooked – so it's definitely a job for the plug-in fryer.

Put the flour, sugar, salt and dried yeast in a large mixing bowl and stir until combined. Melt the butter in a saucepan over a gentle heat. Add the milk and gently warm the milk until tepid, then mix in the yolk. Stir this into the dry ingredients. Roll into a ball then knead on a floured board for five minutes, until springy. Put it back in the bowl, cover with a clean tea towel and leave it in a warm place for an hour or so. The dough will almost double in size.
Knock back the dough and break it into 25g balls. Place on a baking tray and allow to prove for another 30 minutes, covered with a clean tea towel.

Meanwhile heat the oil in the deep fat fryer to 180 degrees Celsius. Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for three to five minutes, or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.

Scatter a thick layer of caster sugar onto a baking sheet. Sprinkle over a large pinch of cinnamon and mix. As you take each one from the oil, roll it in the sugar to coat These can be made a few hours in advance, and reheated in a low oven for 10 minutes. Serve warm with cranberry sauce.

To make the cranberry sauce, place the cranberries, sugar, ginger, orange juice and water in a medium saucepan. Cook over a gentle heat and let the mixture come to the simmer until the cranberries start to burst. Let the sauce simmer for 10 minutes, stirring often to prevent cranberries from sticking to the bottom of the pan.

Remove from the heat and process in a blender until smooth. Using a spatula, push the blended sauce a little at a time through a fine mesh strainer set over a medium bowl. Discard the contents of the strainer. Cover the sauce and refrigerate until needed. If it thickens too much, you can thin it out with a little water.

Photography: Shane O Neill
Food styling: Leona Humphries, onefineplate.com

Labels: Dessert

Cuisine: Irish
Course: Dessert
Cooking Time: 45 mins

Ingredients:
For the pastry:

• 175g plain flour
• 25g icing sugar
• 100g cold butter, cut into small cubes
• 1 free-range egg yolk
• 1 tbsp cold water

For the almond topping:

• 70g melted butter
• 1 large free range egg
• 140g ground almonds
• 70g caster sugar

2 jars of mincemeat (or make your own)

Method:
You will need a 24-hole mini muffin tray. To make the pastry, place the flour, butter and salt into a large, clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

Add the water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, a teaspoon at a time, if the mixture is too dry.

Wrap the dough in cling film and chill it for a minimum of 15 minutes and up to 30 minutes.

Remove the pastry from the fridge. Place on a lightly floured surface and, with a floured rolling pin, roll out to the thickness required – about the thickness of a €1 coin.

Using a pastry cutter slightly larger than the holes on your muffin tray, cut out 24 circles and line each muffin hole.

For the almond paste, mix all the ingredient together until you get a smooth paste.

To assemble, spoon a scant teaspoon of mincemeat into each of the lined muffin holes and cover with the almond topping.

Pre-heat an oven to 160 degrees/gas 3 and bake for 15 minutes until golden brown. Allow to cool slightly in the tin and remove. Dust with icing sugar and serve.

The little tartlets can be prepared in advance and kept in the fridge or freezer until needed. They can be cooked from frozen.

Photography: Shane O Neill
Food styling: Leona Humphries, onefineplate.com

Labels: Dessert

Cuisine: Irish
Course: Dessert
Cooking Time: 30 mins

Ingredients:
Makes 12 small or six large ones

• 6 meringues or meringue nests - crushed into small chunks
• 200ml whipped cream
• Lemon curd
• 100g butter
• 220g caster sugar
• Finely grated zest and juice of 4 lemons - if you can find unwaxed lemons,all the better
• 4 eggs and additional 2 yolks

Method:
The success of this dessert relies on the quality of the lemon curd, after that it is a simple assembly job. You can buy or make meringues. I use an assortment of little glasses and pots to serve this wonderful tangy dessert in, giving guests a teaspoon to tuck in.

On a very low heat melt the butter, add the sugar, lemon rind, lemon juice and sugar and stir in the well-beaten eggs.

Contrary to most recipes where lemon curd is stirred using a wooden spoon, I prefer to use a whisk as I feel it add lightness to the curd.

Stir with a whisk from time to time until the butter has completely melted. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.

Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the fridge.
To assemble, spoon the curd until the glasses you are using are one-third full, cover the curd with a dollop of lightly whipped cream and sprinkle generously with crushed meringues.

Another take on these ingredients is to mix together the whipped cream, lemon curd and crushed meringues . Line a 2lb pudding bowl with a double layer of cling film and fill the lined pudding bowl with the mix. Wrap in cling film and freeze overnight, or until needed. Remove from the freezer 30 minutes before required, and turn out on a serving plate. If you have lemon curd left over, pour some on top and serve. This will serve six. If you have some curd left over, it will keep in the fridge in a covered jar for two to three weeks.

Photography: Shane O Neill
Food styling: Leona Humphries, onefineplate.com

Labels: Dessert

Cuisine: Irish
Course: Dessert
Serves: 0
Cooking Time: 20 mins

Ingredients:

• Makes 3 x 25cm salamis about 5cm wide
• 250g butter
• 150g Golden Syrup
• 400g dark chocolate
• 1 large free range egg
• 250g Digestive biscuits, broken up into small pieces.
• 100g walnuts
• 100g sultanas
• 2 tbsp of rum
• 200g glacé cherries
• 100g desiccated coconut

Method:
I was first introduced to chocolate salami by a Portuguese work colleague in London. It arrived in a Christmas parcel from her mother, beautifully wrapped in cellophane with string tied around it to replicate its meaty counterpart. I have adapted my biscuit cake recipe to make three chocolate salamis. There is plenty of room for personal expression when making this, ingredients can be chopped and changed depending on what’s in the cupboard, just keep the first four ingredients the same as in the recipe.

Chocolate salami is very impressive on a dessert platter or as a petit four served with coffee. It will also keep for weeks in the fridge or a cool place, well hidden, and it freezes beautifully. Be warned – it has that addictive quality which makes it virtually impossible stop nibbling it.
Place the chocolate, butter and Golden Syrup in a large bowl set over a saucepan of simmering water and allow to melt, helping it along the way with an occasional stir. When melted, remove from the heat and beat in the egg, add the walnuts, sultanas, cherries, and broken biscuits and stir until all ingredients are combined.

Put a large double layer of cling film on a clean work surface that has been wiped with a damp cloth (this will help the film to stick). Spoon one third of the chocolate mix into the centre of the film – you need a rough sausage shape about 25cm long. Wrap the sausage in the cling film, pushing against the work surface to make it quite tight. Once completely covered, hold the ends of the cling film and roll the salami as if it were a rolling pin, to help tighten the wrap. Tie the ends into a knot, then chill for at least eight hours, preferably overnight.

Repeat this for each salami. To serve, unwrap the salami and roll it in desiccated coconut, then slice using a hot knife.

Photography: Shane O Neill
Food styling: Leona Humphries, onefineplate.com

Labels: Dessert

Cuisine: Irish
Course: Dessert
Serves: 6
Cooking Time: 15 mins

Ingredients:

• Oranges
• Pomegranates
• Honey
• Pistachios

Method:
Having written thus far about chocolatey, creamy and sugary treats, the Mammy is breaking out in me and I feel morally obliged to mention a fresh fruit offering. I am a very visual cook, so while taste, seasonality and flavour are all paramount, the overall look of a dish is also important to me – we eat with our eyes. So that brings me to brilliantly coloured oranges and the jewels that are pomegranate seeds. At this time of year, I use pomegranate seeds constantly. They add sparkle to the simplest of salads.

To segment the oranges, use a sharp knife and start at the top and slice downwards, following the curve of the fruit. Try to cut away all of the skin and the pith without taking too much of the fruit. I usually err on the side of caution and then go back afterwards to trim up spots that I missed. Slip the knife between one of the segments and the connective membrane. Cut until you reach the middle of the orange, but don't cut through any of the membrane. Go slowly and keep your fingers out of the way. Use a scooping motion to turn the knife back on itself, hook under the bottom edge of the segment, and pry it away. The side that is still attached to a membrane will peel away, leaving you with a perfect wedge. Repeat with all the other segments. The first segment is always the hardest to get out and the rest are a lot easier.

Preparing a pomegranate doesn't have to be a sticky, messy job – but do wear an apron and if you are fussy about your hands being stained use latex gloves – as the juice will stain. Insert a paring knife into the top of the pomegranate, angling toward the middle. Cut a cone-shaped piece and gently pry it out. Then, cut a thin slice from the bottom of the pomegranate. Score the ridges – looking down at the pomegranate, you'll see ridges radiating out from the top. Run your paring knife along those ridges, scoring the skin and barely cutting into the pith. Break the pomegranate into segments. Hold the pomegranate in both hands with your thumbs on the cone-shaped indention on top. Gently tear the two halves apart. They should split evenly along the score-marks. Continue tearing the pomegranate along the score marks into individual segments. Release the seeds into a bowl of water. Working one segment at a time, submerge a segment into the water and gently pry away the seeds with your fingertips. The seeds will sink to the bottom while bits of the membrane will float to the top. Repeat with all your segments. I find this whole process very therapeutic. Strain the seeds. Use or store the seeds.

To assemble your salad, sprinkle some pomegranate seeds on the orange segments. Depending on the sweetness of the oranges, I sometimes drizzle a little honey over the fruit, then to add an extra dimension in terms of colour and texture I sprinkle some chopped shelled pistachio nuts on top.

Photography: Shane O Neill
Food styling: Leona Humphries, onefineplate.com

Labels: Dessert

Cooking Time: 60 mins

Ingredients:

• 200g very soft butter
• 200g caster sugar
• 200g self raising flour
• 100g ground almonds
• 1 level tsp baking powder
• 3 large free-range eggs
• A drop of red food colouring
• 4 tbsp of apricot jam for assembly
• Marzipan125g ground almonds
• 125g caster sugar
• 125g icing sugar
• 2 egg yolks
• A dessert spoon of brandy

Method:
Pre-heat an oven to 160 degrees/gas 3. Using an electric mixer, beat the butter, sugar, self raising flour, ground almonds, baking powder and eggs together for a minute or two until smooth. Spoon half the mixture into one half of the prepared tin, then add a drop or two of red food colouring to the remaining mixture - it should have a salmon pink colour. Spoon this into the other half of the tin. Using the back of a dessert spoon level the mixture, allowing a slight dip in the middle so the cakes will rise evenly. Bake the cakes in the pre- heated oven for 35-40 minutes, until a skewer inserted comes out clean - if you don't have a skewer a stick of spaghetti will work just as well.

Allow the cakes to cool in the tin for 10 minutes and then carefully turn out and leave to cool on a wire rack.

While the cake is cooling you can make the marzipan. Mix the ground almonds and sugars together in a bowl, then add the egg yolks and brandy and knead into a smooth paste. Don't over work the paste as the almonds will release oil and make the paste oily. Wrap the paste in cling film and chill until ready to use.

Step by step guide to making a Battenburg cake

Photographs: Shane O'Neill

Labels: Bread And Cakes, Dessert

Originally Appeared In The Irish Times - Saturday, December 15, 2012

Wow your guests with these elegant desserts that can be prepared in advance, writes EUNICE POWER

The house is now dressed for Christmas, the only time of the year it looks remotely respectable - for a few days at least. So, while the tree is showing no signs of fatigue, the fairy lights are still working, the door wreath is fresh, candles arranged on every available surface and my over-mantle arrangements are at their peak, I see a three-day window in which I can entertain some friends. Plans for a dinner party are afoot.

The menu is planned with considerable thought being invested in the dessert. I want to stay away from traditional Christmassy fare. I have just completed the marathon Christmas baking session, where I have been submerged in brandy, spices and dried fruit for weeks, consequently I decide that it’s time for chocolate. And so I juggle ideas, finally arriving at these two decadent desserts.

I bought the edible rose petals for the jellies from Blásta Wholefoods in Dungarvan, and health food shops may be the best place to find them.

White Chocolate Mousse With Turkish Delight Jelly 

This pretty and delicate dessert takes a little time and patience, as you need to wait for the jelly to set. It’s a very simple recipe, with outstanding results in terms of flavour and presentation.

The white chocolate mousse recipe was given to me by Garrett Byrne of Campagne restaurant in Kilkenny, just as I was about to lose faith in the workability of white chocolate. I have made this dessert for large parties, when I served it in little votive glasses, or you could serve it in martini glasses. Makes six.

Turkish Delight Jelly 

• 150g sugar
• 250ml water
• 1 dessert spoon rose water
• A good pinch of citric acid (tip of a teaspoon)
• 2 leaves of gelatine
• 1 drop of red food colouring (and I mean a drop)
• 25g shelled pistachio nuts, chopped
• 1 dessert spoon of edible rose petals and some extra for decorating

White Chocolate Mousse

• 150g good quality white chocolate
• 37.5g butter
• 300ml cream, whipped

First, make the jelly. Soak the gelatine leaves in a bowl of lukewarm water until they are soft (this should take about five minutes). Drain the water off the gelatine leaves and return them to the bowl.

Dissolve the sugar in the water over a gentle heat. Add the rose water, food colouring and citric acid and heat to simmering point. Pour the hot liquid over the gelatine and stir until the gelatine is dissolved. Pour the mixture into a jug.

Divide half the jelly between six glasses and refrigerate until set (this should take about an hour). When set, sprinkle chopped pistachio nuts and rose petals on the jelly. Pour the remainder of the jelly on top.

If the remaining jelly has set, reheat it gently to a pouring consistency. Return the jellies to the fridge and allow to set overnight.

To make the white chocolate mousse,melt the chocolate in a bowl over a saucepan of simmering water. Melt the butter and add this to the melted white chocolate. Allow this to cool a little, then fold the chocolate into the whipped cream. If you add the chocolate to the cream while it is still hot, the cream will split. Chill the mixture for an hour or so.

When you want to serve dessert, pipe the white chocolate mousse over the Turkish Delight jelly. Sprinkle rose petals and crushed pistachios over the top - and a little sprinkle of edible glitter if you have it .

Velvet Chocolate Tart

This is the nicest tart I have ever made. The recipe came back from New Zealand, courtesy of my chef and kitchen companion, Roisin. The pastry base has a light and crumbly texture, is remarkably easy to work with, but must be chilled before rolling out. But it’s the filling that’s the real gem here, with a velvety smooth texture like crème brûlée.

Pastry Base

• 175g plain (all-purpose) flour, sifted
• 50g of icing sugar
• 100g very cold butter, cubed
• 1 egg yolk, plus 1 tbsp cold water

Filling

• 300g dark chocolate (50 per cent cocoa solids - anything darker will make the tart too rich)
• 350ml cream
• 100ml milk
• 50g caster sugar
• 2 egg yolks

Lightly butter a 24 cm (9½ inch) tart tin and put it in the fridge. Put the flour, and icing sugar in a food processor and aerate with a couple of quick on/off pulses. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water (if necessary) and process until the pastry just draws together.

Turn it out on to a lightly floured work surface and knead briefly to form a flat round. Wrap the pastry in cling film and chill for at least 20 minutes before rolling out.

Pre-heat an oven to 190 degrees/gas 5. Roll out to a round at least five centimetres (two inches) larger than the tin. Wrap the pastry around the rolling pin, lift into place and unroll loosely over the chilled tin. Gently lift and press the pastry into the tin to line, then roll the rolling pin over the top of the tin to trim off the excess pastry.

Line the chilled pastry case with baking parchment, fill with baking beans and cook for 10 minutes. Carefully remove the beans and paper and cook for another 10 minutes or a little longer, until a light biscuit brown colour.

Turn down the oven temperature to 120 degrees/gas ½. Break the chocolate into small pieces and place in a bowl. Bring the milk, cream and sugar to the boil and pour this over the chocolate and beat in the egg yolks. Pass the mixture through a sieve and pour into the pre-prepared base.

Bake for 40-50 minutes, until the tart has set around the outside but still has a slight wobble in the centre.

Remove from the oven and allow to cool for at least two hours before cutting and serving. Serve with softly whipped cream.


Food cooked and styled by Eunice Power. 
Photographs: Shane O'Neill

Labels: Dessert

Article originally appeared in The Irish Times Sat Dec 8th 2012

BAKING: An array of exquisite desserts that you can serve in small dishes and mini sizes so your guests can enjoy several different sweet treats, writes EUNICE POWER

If one considers the dynamic of the traditional party, it is certainly a funny old gathering - a group of guests summoned together either through work or friendship or obligation. Some know each other and some don't, but the one thing they all have in common is that they are known, in some way, by the host. Hence it follows that the successful party is one where the host keeps their guests "moving and meeting".

When I host a party, or cater for one, I find that dessert time provides the ideal opportunity to get people moving and meeting. I tend to serve dessert in another room, or from a side table, so guests are invited to get up and move around.

Gone are the days of the huge pavlova and big bowls of trifle - all of which look a mess once the first spoon has dug in. Now, it's more about small and sophisticated desserts.

Over the years I have gathered up little glasses, crystal sherry goblets, votive light holders, and other suitable vessels which I fill with delicious treats, all of them small so guests can sample more than one. I often include baskets of warm Madeleines, trays of florentines and bowls of little meringues sandwiched together with melting fillings. These are passed throughout the room. In fact I have often been known to grab a passing tray and hand it around as a means of escape from my captor in the corner.

Most of these treats can be prepared a day in advance allowing a cool and collected host or hostess to enjoy her own party.

LEMON AND PASSION FRUIT SOUFFLÉS

These are memorable, light and fluffy, with a gorgeous tangy flavour. Makes six large portions or 12 small ones.

3 large eggs
2 lemons, juice and zest
2 passion fruit
225g caster sugar
4 leaves of gelatine
300ml cream

To decorate
3 passion fruit

Separate the eggs. Put the yolks, zest and juice of the lemons, sugar and passion fruit pulp into a large heatproof bowl. Stand it over a pan of simmering water and whisk until the mixture is thick and creamy - about five minutes. Remove from the heat. Meanwhile soak the gelatine leaves in warm water. When the gelatine is soft, take it out of the water, squeeze off excess water and add to the hot lemon custard. Stir to dissolve completely, and allow to cool.

Whisk the cream until it holds its shape and fold it into the cold egg custard. Whisk the egg whites in a clean bowl until soft peaks form. Fold them into the lemon custard gently, until everything is amalgamated.

Carefully pour into serving glasses. Chill for at least six hours or overnight. Spoon some passion fruit pulp on top to decorate.

CHOCOLATE ORANGE CRÈMES 

These are best made on the day. Makes four large or eight little portions.

• 200g dark chocolate
• 2 tbsp fresh orange juice
• 250ml whipping cream

To decorate

• Finely grated orange zest or chopped pistachios and rose petals

Break the chocolate into small squares and place in a bowl with the orange juice. Sit the bowl over a pan of simmering water and heat gently, stirring until the chocolate melts and becomes a smooth, glossy mixture. Remove from the heat and allow to cool for 20 minutes.

Whisk the cream until it forms soft peaks then, using a metal spoon, fold carefully into the chocolate mixture - make sure you don't beat it as this will knock out all the air bubbles.

Divide between glasses and chill for two hours before serving, sprinkled with chopped pistachios and dried rose petals or a few curls of orange zest.

CHOCOLATE ALMOND CLOUDS

These wonderful little meringue clouds will be a hit with young and old. I prefer to make really tiny ones, literally a half teaspoon of the mix, and sandwich two together with sweet chestnut puree. Chestnut puree comes in tins or jars can be found in most good food shops.

• 2 egg whites
• Pinch of salt
• 100g caster sugar
• 1 tsp vanilla essence
• 90g nibbed almonds
• 90g dark chocolate chopped up the same size as the nibbed almonds

Preheat an oven to 180 degrees/gas 4. Line the baking trays with parchment paper.

Beat the egg whites and salt together until stiff, then add the sugar and vanilla and continue beating until the egg whites hold stiff peaks and form a glossy stiff meringue. Fold in the chocolate and almonds.

Drop half teaspoonfulls of the mixture onto the prepared trays. Put in the oven and turn it off. Leave them in the oven overnight with the door closed.

To serve, sandwich together with sweet chestnut puree. These can be stored in an airtight container, before sandwiching together, for at least a week.

FLORENTINES

• 25g butter
• 60ml cream
• 60g caster sugar
• 220g flaked almonds
• Finely grated rind of a small orange
• 50g dried sour cherries or cranberries
• 1tbsp flour
• 150g dark chocolate

Preheat the oven to 160 degrees/gas 3. Line two baking trays with parchment paper. In a saucepan, melt the butter, cream and sugar together and bring to the boil. Take off the heat and stir in the almonds, orange rind, flour and dried sour cherries or cranberries. Mix well until combined.

Place teaspoonfuls of florentine mixture on the baking trays; space them out as they will spread a little when cooking. You will need to work quickly and not allow the mixture to get cool and sticky.

Bake in the oven for 10-15 minutes, until they are golden brown. Keep an eye on them after eight minutes. Remove from the oven and allow to cool - they will harden as they cool.

Meanwhile, melt 100grams of the chocolate in a heat proof bowl over a pot of simmering water. When the chocolate has melted, remove from the heat and stir in the remaining 50 grams until it has also melted - this is a little trick I picked up and it should give the chocolate a nice shine. Spread a thick coat of chocolate on the flat base of the Florentines and set aside to cool and set.

You should get about 20-24 florentines from this recipe. Hide in an airtight container .

ORANGE-SCENTED MADELEINES

Makes 12-18 - depending on the size of your Madeleine tray

• 2 eggs
• 55g caster sugar
• 95g flour
• Pinch of salt
• 40g ground almonds
• 1 tbsp orange blossom water - grated rind of a small orange may be substituted.
• 150g butter, melted, plus extra for greasing
• Icing sugar to dust

Preheat an oven to 190 degrees/gas 5. Lightly brush the Madeleine moulds with a little melted butter. Beat the eggs and sugar with an electric mixer until thick and pale.

Sieve the flour into a bowl and stir in the almonds and salt. Stir the orange blossom water into the melted butter.

Using a large metal spoon, incorporate half of the dry ingredients into the egg mixture, then fold in half the butter, and repeat with the remaining dry mix and butter. Allow to rest for half an hour, then spoon the mix into the Madeleine moulds so they are about three-quarters full. Bake for eight to 10 minutes until lightly coloured. Tip out onto a wire rack to cool.

These are best eaten warm, but may be stored in an airtight container for a day or two. Madeleines freeze well. Serve with a dusting of icing sugar.

Photographs: Shane O'Neill
Food styling: Paula Ann Ryan

Labels: Dessert

It's time to start on Christmas. In this week's Irish Times Eunice has recipes for two seasonal treats. A gluten-free Christmas pudding that everyone can enjoy and cranberry orange sauce, delicious with pate, spiced beef and, of course turkey.

Labels: Dessert, Side Dishes And Relishes

For those who have a fear of baking, these shortbread are such a success story. The only things you have to do are measure accurately and make sure the butter is cold. The dough comes together like a dream and is really easy to work with. Polenta is a great addition, giving a gorgeous buttery crunch. The biscuits are the perfect companion for strawberries and cream.

Shortbread

• 150g plain flour
• 80g polenta.
• 75g caster sugar
• Pinch of salt
• Finely grated zest of 1 lemon
• 120g cold butter, cut into cubes.
• 1 egg
• 30ml olive oil.

Preheat an oven to 160 degrees/gas 3. Place the dry ingredients in the bowl of food processor and pulse to combine. Add the butter and pulse again, until the mixture resembles bread crumbs. In a small bowl beat the egg and olive oil together with a fork. Add the wet ingredients to the food processor and pulse until a ball of dough forms. Turn the dough onto a lightly floured work surface and gently roll out the dough to a thickness of three to four millimetres. Cut the dough with a scone cutter. I used a nine centimetre cutter which yielded 18 shortbreads. Place the shortbreads on a lined baking tray and bake for about 15 minutes, until golden. Allow to cool and store in an air tight container until needed.

Strawberry filling

• Large punnet of strawberries (about 500g)
• 200ml of cream, whipped to soft peak stage
• Icing sugar to taste
• A few sprigs of mint

Remove six large strawberries from the punnet and set aside. Hull the remaining strawberries and chop into little chunks. Fold the chopped strawberries into the whipped cream and add icing sugar to taste. Return the strawberry cream to the fridge until needed. This can be done four hours ahead and the flavour improves with time.

To assemble 
I allow three shortbreads per portion. Put a good dollop of strawberry cream on six shortbreads. Put another shortbread biscuit on top, followed by another layer of strawberry cream, followed by shortbread. Decorate using the reserved strawberries and a sprig of mint, finish off with a good dredge of icing sugar.

(A tip from the caterer's kitchen - put a half teaspoon of the strawberry cream on the plate before putting on the first shortbread, this stops the shortbread sliding around the plate.)

Labels: Dessert

This is the best chocolate sauce ever. It will keep in the fridge for up to two weeks. It is a huge hit in our house, especially as a dipping sauce for berry kebabs - a really simple dessert. Pack berries on kebab sticks, arrange the kebabs on platters with a bowl of the chocolate sauce and let everyone help themselves.

• 250mls water
• 100g of sugar
• 160g golden syrup
• 75g cocoa powder
• 60g dark chocolate broken up in small pieces

Put all ingredients except the chocolate in a saucepan and bring to the boil over a medium heat. Remove from the heat and stir in the chocolate until melted. When cool, store in the fridge.

Labels: Dessert

These retro rolls are my new big thing. I wasn't around when they were first in vogue - but like all things of the 1950s, their time has come around again. I am not reinventing the arctic roll - just reminding you of its existence. Honestly, who could pass up a delicious, light sponge, slathered with homemade jam and filled with good creamy ice-cream? The trailblazers of taste can let their imagination run wild on the flavour front. The great thing about this classic is that it can be squirrelled away in the freezer to be produced with aplomb on the day of the big party and is such a crowd pleaser.

Sponge

• 100g caster sugar
• 4eggs
• 30g cocoa powder
• 100g flour
• Filling 
• 500ml tub of good raspberry ice-cream
• 3 generous tbsp of good quality raspberry jam

Preheat an oven to 170 degrees/gas 3. Start off by making the sponge. Line a 23x32cm Swiss roll tin with parchment paper. Sieve the flour and cocoa powder together. Put the sugar and eggs into bowl and whisk with an electric beater until pale and thick - this will take about five to seven minutes. Using a metal spoon, gently fold the sieved flour and cocoa into the egg mixture, then turn the mixture into the tin. Level it out and bake for 12 minutes. Allow to cool for an hour or so.

Take the ice-cream out of the freezer and leave it to soften slightly. When it is completely cold, turn the sponge onto a sheet of kitchen foil. Generously spread the raspberry jam all over the sponge, then spoon the ice-cream in a thick row in the centre of the sponge, leaving a few centimetres at the edges free of ice-cream. Then, using the tinfoil, roll the sponge so that the long edges of the sponge meet, leaving the ice-cream in the middle. Seal the tinfoil tightly on top and at the ends, so you have a long, sausage-shaped roll. Return it to the freezer for a minimum of four hours before serving. This will keep in the freezer for a month or so.

When you want to serve it, take it out of the freezer five or 10 mins beforehand. Unwrap your arctic roll and slice it using a hot knife. Serve with chocolate sauce and raspberries.

Labels: Dessert

Spring is in the air, Rhubarb is in the garden...


The is no surer sign that spring has arrived than seeing the beautiful pink rhubarb stalks ripen underneath their canopy of enormous leaves. Spring has arrived a little earlier than usual this year- this is due to the mild winter I suppose. Rhubarb features on my breakfast menu from now until it fades out of season. Did you know how easy it is to grow? Because rhubarb is so hardy it will survive almost total neglect. Once the plant has some mulsh in winter along with a little straw or newspaper to protect against frost it will flourish beautifully - no garden should be without its own clump. The following recipe is for rhubarb compote, this is a great template for many dishes. It is important that you use the younger rhubarb stems as the season moves along the rhubarb gets thicker and coarser.


Rhubarb Compote

• 300g Rhubarb cut into 4cm pieces
• 100g Castor sugar
• 100ml Water
• A dash of rosewater
• 1 heaped teaspoon of arrowroot (or corn flour)
• The tiniest drop of pink/red food colouring - if desired

1. Start off by making syrup, simmering the sugar and water together until the sugar is dissolved. Add the rosewater and rhubarb simmer the rhubarb for 3 minutes then turn off the heat, allowing the rhubarb to cook in the cooling liquid.
2. When the liquid has gone cold, remove the rhubarb with a slotted spoon, then simmer the syrup, dissolve the arrowroot in a little cold water and add to the syrup to thicken - simmer for a minute or two and remove from the heat and allow to cool- at this stage you can add the tiniest drop of pink or red food colour - be very careful with this - less is always better.
3. Return the rhubarb to the syrup.

This compote can be used spooned over yoghurt for breakfast, or on desserts and cakes, it will last up to 5 days in the fridge.

Rhubarb Pavlova

Ingredients

• 4 Egg whites
• 200g Castor sugar
• 1tsp flower
• 1 tsp White wine vinegar
• 1 tsp Rose water
• 2tbsp Shelled pistachio nuts chopped
• 225 mls cream softly whipped.
• Rhubarb compote

1. Pre-heat the oven to 180˚C
2. To make the pavlova, whisk the egg whites and sugar together until glossy and stiff.
3. Whisk in the corn flour vinegar and rose water. 
4. Line a large roasting tin with some grease proof paper and pile the meringue mixture and form into a 9 inch round circle.
5. Turn the oven down to 120˚C. Put the pavlova into the oven and bake for 1 ½ hours. Allow the pavlova to cool in the oven. This stops it cracking.
6. To serve, pile the cream onto the top of the pavlova, and then spoon the rhubarb compote on top, sprinkle with pistachio nuts.

Labels: Dessert, Side Dishes And Relishes

2012 New season Rhubarb has arrived in The Country Store, Dungarvan - YIPEE!! I was overjoyed to find Rhubarb back on the shelves of country store today. Its early this year, must be the mild weather. To celebrate its arrival I made a Rhubarb crumble.

• 750g Rhubarb cut into 2.5cm pieces
• Honey to drizzle
•  A squeeze of orange juice

Crumble

• 150g Plain flour
• 100 butter, chilled and cubed
• 75g brown sugar
• 60g Porridge oats - Flahavans of course

1. Pre heat the oven to 200C
2. To make the crumble topping, put the flour in a large mixing bowl. Lightly rub in the butter until it resembles breadcrumbs. Stir in the sugar and oats.
3. Generously drizzle the Rhubarb with honey and a squeeze of orange juice, then top with crumble and bake for 30-70 minutes until golden and the rhubarb juices are bubbling.
4. Serve with cream or custard.

Labels: Dessert

With Christmas behind me I crave some fresh tangy food to tantalise my palate. This is a wonderfully fresh salad made pretty with the jewel like pomegranate seeds. By sprinkling a little feta on top you have a light starter. I love this salad for breakfast or dessert.

It's as simple as this....

Peel and slice oranges, if you can get some blood oranges as well as well as regular oranges all the better, the more colour the better, arrange on a serving dish, drizzle with a little honey and scatter pomegranate seeds and some shredded mint leaves over the oranges

Labels: Dessert