This recipe is by Supervalu. I recently bought Achill Island Sea Salt and was looking forward to using it in this recipe. The recipe can be slightly adjusted depending on how many servings you want and the size of the potatoes. I used 3 sweet potatoes today.
🥛Dairy free🌾Suitable for Vegetarians
5 Sweet Potatoes, peeled and sliced
3 tablespoons Cornstarch
1/2 teaspoon Seasoned Salt (I used Achill Island Sea Salt)
1/2 teaspoon Chilli Powder
1/4 teaspoon Black Pepper
1 garlic clove, minced
2 tablespoons sunflower oil
Preheat oven to 200 degrees celcius and line a large baking sheet with parchment paper. 3 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
Place cut sweet potato fries in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating.
Pour the potatoes into a strainer and shake off extra cornstarch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add add the garlic, seasoned salt, chilli powder, black pepper and oil.
Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam. Bake for 15 minutes. Remove them from the oven and flip. Place them back into the oven for 10-15 minutes. Make sure to rotate the pan to avoid uneven browning.
Turn the oven off and keep the fries inside as as the oven cools down for about 30 minutes. This step will help the fries get crispier. Enjoy 🙂
Happy World Chocolate Day 🍫 My friend Niamh sent me this recipe by recipetineats and serves 6-8. There are lots of Tiramisu recipe variations online. This recipe does not use whipping cream and uses raw eggs. ‘There’s layers to this s***player, Tiramisu, Tiramisu’-Macklemore.
3 eggs (yolks and whites separated)
110g caster sugar
1/2 tsp vanilla extract
1 1/4 cups black coffee (hot and strong)
2 tbsp (or more!) liquor (I used Baileys)
24-30 lady fingers,pavesini or savoiardi biscuits
Cocoa for dusting
Beat yolks and sugar using an electric whisk on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white) and is thick.
Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
Clean bowl and whisk. Add egg whites and beat until its stiff (should be all white foam)
Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined- don’t bash out all the air in the egg whites!
Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a dish (20cm square dish or bowl).
Spread over half the cream, then top with another layer of coffee dipped biscuits.
Spread with remaining cream.
Cover with cling film and refrigerate for at least 4-5 hours, preferably overnight.
This is a Tesco recipe and doesn’t take long to cook. Go wild with your favourite toppings 🍓🍐🍌🍯 I made this for brunch today. These pancakes make the perfect breakfast or after-dinner treat.
150g self-raising flour
250ml semi-skilled milk
oil for greasing
toppings of your choice (I chose Big Red Kitchen Butterscotch Sauce)
Put the flour into a mixing bowl. Make a well in the centre and add the egg and about half of the milk.
Using a whisk, or wooden spoon, mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.
When the batter is smooth, gradually stir in the rest of the milk until it is well combined.
Add a small amount of oil to the frying pan; just enough to give a non-stick layer to the surface of the pan. Heat on high until the oil begins to smoke, then turn down the heat to medium.
Pour 15ml spoons of batter into the pan. This should make pancakes about 3cm in diameter.
Leave each pancake for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set. Flip each pancake over using a palette knife or fish slice and leave for another 30 seconds.
‘Amn’t I good to myself really-me’
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Line the sides of a 20cm round, spring-form tin with strips of cling film (use some water to help the cling film stick) and line the base with a disc of baking paper.
Place the biscuits in a freezer bag and finely crush with a rolling pin.
Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine.
Spoon into the base of the tin, pressing down with the back of spoon to level. Chill for 15 minutes.
To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring continuously, for 2-3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin.
Pour into the tin on top of the biscuit base. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
Peel and slice the bananas. Once the caramel and biscuit base has been in the fridge for at least an hour, arrange the bananas in neat rounds on top of the caramel.
Whip the cream to soft peaks and spoon over the bananas, then level on top before chilling in the fridge for an hour.
Preheat the oven to 180°C/gas mark 4. Line a large baking sheet with non-stick baking paper and set aside.
Place the butter in a medium pan with the just-boiled water and cook over a high heat until the butter has melted and the mixture is bubbling fast.
Add the flour and beat thoroughly with a wooden spoon until the mixture is smooth and forms a ball in the centre of the pan. Remove from the heat and leave to cool for 1 or 2 minutes.
Beat the eggs in a small bowl.
Add the eggs a little at a time, beating vigorously, until well combined and with a golden sheen. You may not need all of the beaten eggs-use just enough to give a piping consistency.
Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 12X7cm lengths, about 2.5cm wide, spaced well apart, on the prepared baking sheet. Use a wet knife to cut off the pastry neatly at the nozzle.
Bake in the oven for about 20 minutes, until puffed, crisp and golden. Remove and lower the oven temperature to 160°C/gas mark 3. Meanwhile, whip the cream to soft peaks and set aside.
Using a sharp knife, split the éclairs open through their side down their length to begin opening them out like a book. Return to the oven for a further five minutes to dry out the insides. Transfer to a wire rack and leave to cool completely.
Once cool, spread the Nutella inside on the base, then pipe or spoon in the whipped cream and sandwich back together. Return the éclairs to the wire rack.
To prepare the topping, sift the icing sugar into a small bowl.
Add the water and a small dot of food colouring and mix to give a smooth, slightly runny glaze. Add more food colour for more intensity if you like. Working quickly, stirring often to prevent it from forming a crust, spoon a heaped tablespoon of the glaze on top of each éclair, spreading it with the back of the spoon.
Arrange three raspberries upright on top of each one and a sprinkling of hazelnuts to stick to the glaze before it sets.
Arrange on serving plates, a platter or cake stand and serve at once.