American Style Pancakes Recipe🥞

With over two weeks to go until Pancake Tuesday (February 16th), I have decided to practice my pancake-making skills. I enjoyed these American Style pancakes for breakfast served with yoghurt and strawberries, however they can be served with whatever toppings you like. This is an easy recipe and it didn’t take long to make these yummy thick and fluffy pancakes.

You will need:
  • 125g/4oz Odlums Self Raising Flour
  • 1 tablespoon Shamrock Golden Caster Sugar (optional)
  • Pinch of Salt
  • 1 Egg
  • 150ml/Âź pint Milk
  • Oil for frying

Sieve flour and salt into a bowl, stir in the sugar (if using)

Add the egg and beat while adding the milk. Mix until mixture becomes smooth.

Heat a little oil on a pan and drop spoonfuls of batter onto pan. When mixture is puffed and bubbling on top, turn and cook on other side.

Serve warm with your favourite toppings and enjoy🍓

Jo

https://www.odlums.ie/recipes/american-style-pancakes/

Sticky Toffee Gingerbread Pudding Recipe🍮

This recipe is by Supervalu and tasted a lot better than it looks. It was delicious when served immediately and when the sauce was warm.

For the Pudding
  • 0.5 tsp Bicarbonate of Soda
  • 225 g Butter
  • 50 g Crystallised Ginger Finely chopped
  • 3 large Eggs
  • 1 tsp Ground Ginger
  • 150 g Light Brown Sugar
  • 1 tsp Mixed Spice
  • 1 pinch Sea Salt
  • 125 g Self-Raising Flour
  • 175 g Signature Tastes Medjool Dates Chopped
  • 100 ml Sour Cream
For the Whiskey White Chocolate Butterscotch Sauce
  • 4 tbsp Butter
  • 150 ml Double Cream
  • 125 g Light Brown Sugar
  • 100 g White Chocolate Finely chopped

For the pudding; Grease a 2-litre pudding mould and pop it onto a baking tray. Heat the oven to 160°C.

Beat the butter and sugar in a freestanding mixer until light and fluffy.

Mix the flour, spices and ginger together in a bowl then beat into the butter mix with the eggs.

Add the dates and 100ml of water to a medium saucepan. Simmer for 2-3 minutes until the dates have softened. Stir in the bicarbonate of soda and it will become foamy, this is why you need a slightly larger saucepan.

Fold this into the rest of the ingredients along with the sour cream and a pinch of salt. Pour into the greased pudding mould and bake for 1 hour until fully cooked, risen and golden.

For the butterscotch sauce, combine all the ingredients in a small saucepan, except the white chocolate, stir together and bring to the boil, reduce the heat a little, simmer for a minute or two until it has thickened, then stir through the white chocolate until melted.

To serve, arrange the warm pudding on a plate and pour over the sauce.

Jo

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https://supervalu.ie/real-food/cooking/recipe/sticky-toffee-gingerbread-pudding

Mincemeat Frangipane Recipe🌰

This recipe is by Odlums and turned out lovely.

ingredients

Pastry

  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Cold Butter, cubed
  • 50g/2oz Shamrock Golden Caster Sugar
  • 1 Egg, beaten
  • Cold Water

Filling

  • 175g/6oz Shamrock Ground Almonds
  • 175g/6oz Shamrock Golden Caster Sugar
  • 4 Eggs
  • 175g/6oz Butter
  • 1 tsp Goodall’s Almond Essence
  • 400g jar Mincemeat

Topping

  • 100g packet Shamrock Flaked Almonds

method

  • Preheat oven to 190°C/375°F/Gas Mark 5. Lightly grease a 28cm/11 inch flan tin. To make pastry put flour, butter and caster sugar into a mixing bowl and rub through with finger tips until the mixture is course breadcrumbs. Add the egg and sufficient water and mix to a stiff dough. Wrap in clingfilm and chill for 10 minutes.
  • Roll out pastry on lightly floured surface and use to line the prepared tin. Prick the base of the pastry using a fork. Line pastry case with grease proof paper and fill with rice or ceramic baking beans.
  • Place in oven and bake blind for ten minutes. Remove the grease proof paper, beans or rice, and return to oven for another 10 minutes.
  • Meanwhile make the filling by putting all ingredients into mixing bowl and beat until smooth. Spread a thin layer of mincemeat on the pastry and spoon the almond mixture on top. Bake for 30-40 minutes until filling is set.
  • After 20 minutes gently shake the flaked almonds over the almond filling and finish baking. Serve hot or cold with cream, custard brandy butter or ice cream.


Jo

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https://www.odlums.ie/recipes/mincemeat-frangipane/

Nutella Swirls Recipe🍫

This recipe is by Irish blogger Niamh O’Sullivan and turned out delicious. I enjoyed two Nutella Swirls each morning served with some natural yoghurt and granola. These Nutella Swirls are a great breakfast option if you’re feeling like something sweet, snack or dessert and I look forward to making them again.

1 sheet puff pastry

Two heaped dessert spoons of Nutella

1 beaten egg

Icing sugar to decorate

Preheat oven to 190C.Spread Nutella over pastry.

Roll-up pastry and cut into pieces.

Brush the egg mixture over the seal of the pastry and add a little on top of the pinwheels. Place on a parchment lined oven tray and bake for approximately 18-20 minutes, or until golden and puffed.

Remove from oven and allow to cool. Once cooled, sift icing sugar over the top of the swirls. Enjoy!


Jo

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https://niamh-osullivan.com/

Mini puffed rice Christmas puddings🎄

This recipe by EasyFood makes 14-16 puddings and is easy to follow.

ingredients

50g butter
100g milk chocolate
2 tbsp crunchy peanut butter
30g mini marshmallows
50g puffed rice cereal or cocoa pops
30g dried cranberries (optional)


To decorate:
100g white chocolate, melted
Fondant holly leaves and berries, to decorate

method

  • Line a baking tray with parchment paper.
  • In a saucepan, heat the butter, milk chocolate, peanut butter and marshmallows over a medium heat, stirring gently until the chocolate and butter have melted.
  • Place the puffed rice cereal and dried cranberries in a large bowl.
  • Pour over the chocolate mixture and stir until well coated. Allow to cool a little.
  • Using a small ice cream scoop, scoop out the mixture to form “Christmas puddings” on the parchment paper.
  • Place in the fridge until firm, then decorate with melted white chocolate and fondant holly leaves and berries.


Jo

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https://easyfood.ie/recipe/mini-puffed-rice-christmas-puddings/

Christmas Chocolate Yule Log Recipe☃️

This Christmas recipe by Odlums turned out amazing, it was eaten by my family in two days. I may make another one before Christmas❄️For a larger log, you could make 2 sponge rolls and use one as the tree and the other as the branch.

ingredients

  • 125g/4oz Odlums Cream Plain Flour (less 2 tablespoons)
  • 4 Eggs separated
  • Pinch of Salt
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 tbsp Cocoa Powder
  • 1 level tsp Baking Powder
Icing
  • 125g/4oz Butter (Room temperature)
  • 200g/7oz Icing Sugar, sieved
  • 2 tbsp Cocoa, sieved
Filling 
  • 250ml carton cream
To Decorate
  • Icing Sugar
  • Holly Sprigs or Fresh Cranberries

method

  • Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin 33x23x3cm with greaseproof paper.
  • Put the egg whites into a large clean dry bowl, add a pinch of salt. Beat until mixture is stiff and dry looking in ap­pearance. Add the sugar and continue beating until thick and shiny. Finally beat in the egg yolks until thick and trail of beaters remain. 
  • Sieve the flour, cocoa and baking powder together and gradually add to the egg mixture folding it in with a metal spoon.
  • Transfer to the prepared tin and spread evenly. Bake on the top shelf for 10 minutes.
  • When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife. 
  • Roll the cake up from its longest edge with the paper inside. Leave to cool.
  • Whisk the cream until stiff. Remove the paper from the cake, spread the cream and carefully roll up again into a log.
  • Make the icing by beating butter, sugar and cocoa powder together until smooth. Once this is done spread the icing over the outside of the log.
  • Use a fork to mark the icing to give the effect of tree bark. Dust with icing sugar to resemble snow and decorate with holly leaves or fresh cranberries.


Jo

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https://www.odlums.ie/recipes/yule-log/

Coffee Cake Recipe☕

This recipe is by bbcgoodfood and turned out great- I would definitely make it again. This coffee cake is a lovely dessert that would go well with your favourite beverage☕

ingredients

  • 170g butter or margarine, plus extra for the tins
  • 170g caster sugar
  • 3 large eggs
  • 170g self-raising flour 
  • 1 ½ tsp baking powder 
  • 1 tbsp instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
  • 225g icing sugar
  • 100g butter or margarine
  • 1½ tbsp instant coffee, dissolved in 1 tbsp hot water
  • strawberry jam (optional)
  • walnuts or cherries, to decorate (optional)

method

  • Heat the oven to 160C/140C fan/gas 3. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
  • Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don’t use all the flour.) 
  • When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.
  • Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean.
  • Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
  • Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
  • Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.


Jo

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https://www.bbcgoodfood.com/recipes/coffee-cake

Smoothie Bowl Tips đŸĽŁ

Yes, a smoothie- in a bowl, eaten with a spoon. 🥄🍓
Click here for Smoothie Bowl Recipes.

Below are some tips to help you make the perfect smoothie bowl✨


-To make a Smoothie Bowl thick:
  • Use just enough liquid to keep things moving in your blender when using frozen fruit.
  • Blend slowly.
  • Add a scoop of oats or chia seeds to thicken your smoothie.
  • Frozen banana or half an avocado makes a smoothie bowl thick and creamy when pureed rather than icy
-Frozen fruit
  • Make the base thick and cool.
  • Peel bananas and put them in a plastic bag before placing in the freezer the night before. Frozen bananas add a creamy texture to smoothie bowls.
-Chill your bowl before you start
  • Place the bowl in the freezer while preparing your ingredients to keep your smoothie bowl cooler for longer.
-Toppings
  • Toppings make your smoothie bowl fun and add texture and colour. There are lots of possible combinations.
  • Topping ideas: fruit, coconut flakes, desiccated coconut, granola, chia seeds, walnuts, flaked almonds, cacao nibs,drizzle of honey, nut butter, cinnamon

Have you ever made a smoothie bowl? Comment below if you have any other tips and subscribe✨


Jo

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Granola Recipe

Try this energy-boosting granola breakfast to start your day – it’s good for you! Serve with cold milk, yoghurt, or as a smoothie bowl topping. This recipe can be adjusted to suit your preferences.

  • 2 tbsp vegetable oil
  • 125ml maple syrup
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 300g rolled oats 
  • 50g sunflower seed
  • 4 tbsp sesame seeds
  • 50g pumpkin seeds
  • 100g flaked almond 
  • 100g dried berries (find them in the baking aisle)
  • 50g coconut flakes or desiccated coconut

Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl.

Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.

Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool.

Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.


Jo

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https://www.bbcgoodfood.com/recipes/good-you-granola

Almond Bakewell Slices🌰

These Almond Bakewell slices are a lovely Afternoon Tea treat with a cup of tea.🧡

ingredients

Pastry
  • 175g/6oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 75g/3oz Butter or Margarine
  • Cold Water
Topping
  • 75g/3oz Odlums Strong or Cream Plain Flour
  • 125g/4oz Butter or Margarine
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g pack Shamrock Ground Almonds
  • 2 Eggs
  • 2 teaspoons Goodall’s Almond Extract/Essence
  • 2 tablespoons Fruitfield Raspberry Jam
  • Shamrock Flaked Almonds, to decorate

method

  • Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7″/ 28x 18cm Swiss Roll tin.
  • Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough.
  • Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
  • Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
  • Make the topping by melting the butter/margarine in a pan over a low heat.
  • Remove from the heat and add the sugar, ground almonds and flour.
  • Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  • Remove pastry from the fridge, spread the jam over the top of the pastry base.
  • Pour the topping over the jam.
  • Decorate with flaked almonds and bake for 35-40 mins until pale golden in colour.
  • When cool, cut into slices.


Jo

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https://www.odlums.ie/recipes/almond-bakewell-slices/