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/

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/

Rich chocolate tart with salt flakes🥧

This recipe by Jamie Oliver serves 12 and and turned out delicious. The combination of sweet and salty flavours work well.

ingredients

  • 375 g shortcrust pastry
  • 300 ml double cream
  • 2 teaspoons caster sugar
  • 1 pinch of fine sea salt
  • 50 g unsalted butter , (at room temperature)
  • 200 g dark chocolate , (70%)
  • 50 ml whole milk
  • sea salt flakes
  • creme fraîche or ice cream

method

  • Preheat the oven to 180°C/350°F/gas 4. Roll out the pastry and use it to line a 23cm greased tart tin.
  • Pastry: Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough
  • Knead the dough briefly and gently on a floured surface.
  • Cover with baking paper, fill with dried beans and bake blind for 10 to 15 minutes. Remove the beans and bake again for 15 minutes, or until golden.
  • Put the cream, sugar and fine sea salt in a pan and bring to the boil. Remove as soon as the mixture boils up. Off the heat, add the butter and snap in the chocolate. Stir until blended.
  • Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shiny.
  • our into the tart shell and leave at room temperature for 2 hours to set.
  • Pour into the tart shell and leave at room temperature for 2 hours to set.
  • Sprinkle sea salt flakes lightly all over, then serve with creme fraîche or ice cream.


Jo

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https://www.jamieoliver.com/recipes/chocolate-recipes/rich-chocolate-tart-with-salt-flakes/

Strawberry & Cream Sponge Recipe🍓

ingredients

  • 75g Self Raising Flour
  • 3 eggs (separated and at room temperature)
  • 75g Golden Caster Sugar
  • Few drops of vanilla essence (optional)
  • Filling:
  • Fresh Strawberries, Sliced
  • 150ml Whipped Cream

method

  • Preheat oven to 200°C/400°F/Gas 6. Grease and base line two 18cm/7½” sandwich tins with greaseproof paper.
  • Place the three egg whites and salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking in appearance.
  • Next add the sugar and beat for a few seconds, then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
  • Finally, sieve in the flour and fold it into the thick mixture using a metal spoon. To fold, just cut through the mixture, over and over with the metal spoon until all the flour is blended. Never beat, as it will beat out all the air.
  • Fold in the vanilla essence if used, then transfer to the prepared tins and bake for about 15 minutes.
  • As soon as sponge is baked, transfer to a wire tray to cool.
  • When cold, spread one sponge with whipped cream and layer sliced strawberries on top. Then put second sponge on top to sandwich together. Dust with sieved icing sugar, if desired.

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Jo

https://www.odlums.ie/recipes/strawberry-cream-sponge/

Carrot Cake Recipe🥕

This recipe is by Odlums. Today I used a 9” Square tin. This carrot cake can be baked in a square or round tin and the ingredients are listed below.

ingredients

Square Tin18cm/7”23cm/9”
Round Tin15cm/6”20cm/8”25cm/10”
Odlums Self Raising Flour225g/8oz350g/12oz450g/1lb
Shamrock Light Muscovado Sugar150g/5oz200g/7oz275g/100oz
Shamrock Sultanas125g/4oz175g/6oz225g/8oz
Grated Carrot150g/5oz200g/7oz275g/100oz
Grated Orange Rind122
Eggs356
Sunflower Oil175ml/6 fl oz200ml/7 fl oz350ml/12 fl oz
Goodall’s Cinnamon12 tsp1 tsp1 tsp
Goodall’s Nutmeg14 tsp12 tsp12 tsp
Odlums Bread SodaPinch12 tsp12 tsp
Baking Time (approx)1hr1 14– 112 hrs112– 134 hrs
Topping
Cream Cheese225g275g275g
Icing Sugar375g/12oz425g/14oz425g/14oz
Goodall’s Vanilla Extract1 tsp112 tsp112 tsp
To Decorate
Shamrock Chopped Walnuts60g80g80g

method

  • Line deep cake tin with double layer of baking parchment paper. Preheat oven to 150°C.
  • Put sugar, sultanas, carrots and orange rind into a bowl.
  • Beat eggs and oil together and stir into the carrot mixture.
  • Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
  • Transfer to prepared tin and smooth top.
  • Bake for specified time (112 hours).
  • Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked. Leave in tin for 15 minutes, then transfer to wire tray to cool.
  • Make the topping by beating all the ingredients together. Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.

Fam feedback:

Rating: 5 out of 5.

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https://www.odlums.ie/recipes/carrot-cake/

Grilled Chicken, Parmesan and Ballymaloe Relish Wrap Recipe🌯

This is a Ballymaloe Recipe and serves 1. This wrap is easy to make and can be enjoyed for lunch or as a light dinner.

🍬 No Artificial Additives 🥛 Dairy Free

ingredients

  • 1 sliced chicken breast (cooked)
  • 1 wrap (plain or wholemeal)
  • 1 handful of basil and parsley
  • 1 tbsp Ballymaloe Relish
  • 1 tbsp Ballymaloe Mayo

method

  • Heat a non-stick frying pan and put the wrap onto the frying pan to heat through for 30 seconds a side. Remove from the pan and place onto a chopping board.
  • Spread with Ballymaloe Relish and a little mayo.
  • Top up with fresh basil and parsley, chicken slices and fresh Parmesan shavings.
  • Roll up the wrap and serve.


Jo

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Sweet Potato Fries Recipe🍠

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

Ingredients

  • 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

method

  • 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 🙂

These were very tasty and reminded me of shop-bought spicy wedges (🤤)

Jo

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Mini pancakes Recipe🥞

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
  • 1 egg
  • 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.

I had 6 mini pancakes this morning for brunch with Butterscotch Sauce as the topping.

Feedback

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https://realfood.tesco.com/recipes/mini-pancakes.html

Millionaires Shortbread Recipe🍫

This recipe is by Rozanna Purcell (Natural Born Feeder) and serves 9.

Shortbread squares can be kept in the fridge for 7 days.

🌾Suitable for Vegetarians

ingredients

For the base you will need:

  • 300g oats blended into a flour
  • 100g ground almond
  • 4 tablespoons maple syrup
  • 4 tablespoons coconut oil (melted)

For caramel sauce you will need:

  • 160g tahini
  • 3 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 4 tablespoons maple syrup

Method

  • Using an electric whisk, mix and press into a lined 20cm tin. Bake for 15 minutes at 180 degrees C. Let cool before adding the caramel sauce.
  • Once the base is baked, allow to cool for 15 minutes before adding the caramel sauce. Mix to combine and pour over the baked shortbread.
  • Place in the fridge or freezer to set.
  • Once the caramel has set, pour over 100g melted chocolate and set in the fridge.

Fam FeedBack:

Rating: 3 out of 5.

Jo

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May, 2020

Red Velvet Cupcakes Recipe🧁

This recipe is by Nigella Lawson and makes 24. 🥜Nut free

ingredients

  • For the cupcakes
  • 250g plain flour
  • 2 tablespoons cocoa powder (sifted)
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 100g soft unsalted butter
  • 200g caster sugar
  • 1 heaped tablespoon red food colouring
  • 2 tsp vanilla extract
  • 2 large eggs
  • 175ml buttermilk
  • For the icing
  • 500g icing sugar
  • 125g cream cheese
  • 125g soft unsalted butter
  • Chocolate sprinkles for decoration

method

  • Preheat the oven to 170° C and line two muffin tins with paper cases.
  • Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
  • Cream the butter and sugar, beating well.
  • Beat in all of the food colouring and the vanilla extract.
  • Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
  • Finally, beat in the buttermilk.
  • Divide the batter between the buncases and bake in the oven for about 20 minutes.
  • Leave them to cool and do not ice until they are completely cooled. Make the icing in the meantime
  • Put the icing sugar into a processor and whizz to remove lumps. Add the cream cheese and butter. Process to make a smooth icing. Ice each cupcake using a teaspoon or small spatula and decorate with chocolate sprinkles.

Fam feedback:

Rating: 5 out of 5.

Jo

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https://www.nigella.com/recipes/red-velvet-cupcakes

June, 2020