Hob Nobs

I love Hob-Nobs they are a great biscuit for dipping, quite resilient. The portions of this mix depend on you whether you cut them big or small so i don't have a yield here. sorry.

450g Plain Flour
450g Butter
450g Castor Sugar
450g Porridge Oats
2 Tsp Baking Powder
4 Tsp Water
8 Tsp Golden Syrup
2 Tbsp Vanilla Essence

Method:

Pre-heat the oven to 160 degrees/ gas mark 3.
Cream the butter and sugar.
Add the flour, baking powder, oats.
Add the syrup and water.
Combine the mix well.
Bake for 5/8 minutes.
Allow to cool.

Enjoy!

Mango and Red Pepper Salsa

This recipe is perfect for a little starter of chips and dip or if your having people over and you dont want ot use the generic store bought salsa. I sometimes use this with Fajitas as the mango gives off a really nice sweet flavour and mixes well with the spices.

Mango and Red Pepper Salsa

1 Mango, Diced Small      

2 Tbsp Soy Sauce

1/2 Large Red Bell Pepper, Diced Small    

2 Tsp Honey

50g Diced Red Onion, Diced Small               

½ Red Pepper, Finely Chopped

Chopped Coriander          

Pinch Dried Chili Flakes

2 Tablespoons Fresh Lime Juice  

½ Garlic Clove, Sliced

1 Tsp Ground Cumin       

½ Lemon -Juiced

Pinch Sea Salt    

1 Tsp Fish Sauce

1/2 Tsp Tabasco Sauce    

2 Tablespoons Extra-Virgin Olive Oil     

Method:    

1. Chop mango, red pepper, and red onion into pieces about 3/8 inch square, and combine in bowl.
2. Mix lime juice, olive oil, ground cumin, green Tabasco and salt in small bowl, whisk together, and mix into salsa.
3. Add chopped coriander and stir until combined.
4. Add the soy sauce, honey, fish sauce, lemon juice, garlic, chilli and red pepper into a small bowl and stir well.

Moloughney's Clontarf

I went to Moloughney's in Clontarf for a Sunday lunch and it was just brilliant. The presentation was great and they really don't skimp on the portion sizes. There was three of us for lunch with each having 2 courses, 2 soft drinks and 3 coffees coming to a total of €71 euro. If you haven't been to Moloughney's you have to, with the brick walls and dark wood it creates such a nice setting for the restaurant. 


I opted for the chicken with a honey glaze which was served with baby carrots, mashed potato and a roast potato, the chicken was so moist, and the sweet and sticky honey glaze was really nice, it wasn't just a typical roast chicken dinner. The carrots were a bit al-dente which was perfect and the mash was seasoned perfectly and was proper mash -no lumps!

For the dessert I had the lemon tart, something light and refreshing at the end of the meal, this was served with some creme chantilly (cream with vanilla pods and some icing sugar) and a raspberry coulis, the lemon tart was fresh and zingy and the coulis was sweet the flavours all worked really well together and the plate was presented well with clean lines.


Overall really enjoyable meal, having been there more for breakfasts having the dinner was a nice change, will definitely be returning to Moloughney's


http://www.moloughneys.ie/ 
3 Vernon Avenue  Clontarf, Dublin 3
01 8330002

Genoese Sponge

This is a great recipe for birthday cakes, different than the traditional sponge cake recipe. This makes 1 large cake.

Genoese Sponge

8 Eggs

226g Caster Sugar

255g Plain Flour

113g Melted Butter

Vanilla Flavoring If Required

Method:

1. Weigh all ingredients carefully; prepare tins or sponge rings, by brushing bases and sides with melted butter and dusting lightly with flour.
2. Sieve the flour into a dry clean bowl or sheet of grease-proof paper.
3. Melt the butter and allow to cool.
4. Place the eggs and sugar in a bowl, sit in a warm ban marie, beat the eggs and sugar until warm, whisk thoroughly until the mixture has increased in volume by at least three times carefully fold in the flour using a metal spoon, quickly follow this with the melted butter, make sure that all the flour has been incorporated and that no lumps have caught in the bottom of the bowl.
5. Transfer the sponge mixture to the prepared moulds, filling to three quarters from the top.
6. Bake in a preheated oven at 177 for 30 – 35 minutes, when cooked remove from oven, allow to cool, store and use as required NB Chocolate sponge : proceed as for recipe above except replacing 113g of flour with 113g cocoa powder or drinking chocolate

You can then make it look well fancy by piping on a design onto the top of the cake but practice first on a plate because if you make a mistake you can't take it back, its just about confidence I kind of messed up on my design some of the lines are thick and others are thin, but it doesn't matter it adds character :)

What's For Dinner? - Chicken Parmigiana

I was so tempted to title the post "Anyone can cook!" as this is not my own recipe it's my sisters - so all the credit goes to her! She has had dish dish several times, especially in Australia - apparently is a staple on the menu over there. This serves 4

4 Chicken Fillets

4 Slices of White Bread - Bread-crumbed
Salt and Pepper
100g White Cheddar Cheese -Grated
1 Tin of Tomatoes
1 Pinch of Sugar
1 Tsp Fresh Basil
2 Eggs

Method:

1. Preheat the oven to to 190 degrees / gas mark 5
2. Place the chicken on a chopping board and put some cling film over it and using a wooden mallet or a rolling pin, flatten the chicken fillet slightly - don't beat it to a thin strip!
3. Beat the eggs into a bowl and then coat them int he breadcrumbs
4. It would be best to season the bread-crumbs with a little salt and pepper
5. Place a non stick pan on a high heat - NO OIL, and cook the chicken on both sides, til slightly firm
6. Then put on a roasting tray and put in the oven for 7 minutes
7. To make the sauce combine the tin of tomatoes with some salt and pepper and a bit of sugar, then add the fresh basil
8. After the 7 minutes add the sauce to the chicken and cook for a further 7 mins 
9. Then add the cheese and remove from the oven once the cheese is melted 
10. You can serve this with pasta or with a salad during the summer 

Beef Strognaoff

Beef Stroganoff, is one of those classic dishes but i have added some extra vegetables and a bit of spice to give a different flavour. I like my food with a bit of a spice, but if you don't you could always leave out the peppers and Tabasco. Serves 2

Beef Stroganoff

500g good quality beef (sirloin)

Mushrooms

1 white small-medium onion

½ red pepper

½ green pepper

1 tsp wholegrain mustard

500ml light cream

Dash of Tabasco 

Method:

1. Chop the meat up into dice size cubes and quickly fry on a hot pan until lightly browned then remove immediately
2. Then in the same pan soften the onion, mushrooms and peppers then add the mustard and seasoning if desired, then add the cream and reduce by half once the cream has been reduced  add the meat and cook until the meat is still soft to touch and then  serve immediately. 
3. This dish is best served with rice pilaff.

Sunday Brunch

I know today isn't Sunday but keep your plans open for a change. As last Sunday was mothers day (Sunday the 18th of March) my sister and I decided it would be nice to bring "the mother" out for a Sunday brunch in Howth, we went to the House which is just up the hill (towards the church on the same side of the street as centra).

It was kind of busy, I haven't been there before so I don't know if it was busy because it was mothers day or that's just how it is on a Sunday, anyway the service was great, anyone who knows me knows I love my coffee so we had that to start and it was fantastic!!, really good coffee not to strong not too weak - just right!

I was torn between the pancakes with either the crispy bacon and melon or with the fruits- so I decided neither, I had the chicken and apple sausages with mash and gravy, don't forget this is brunch by the time the food came it was almost half one and in my house on a Sunday that's the time the roast is out on the table.

The sausages were really nice I didn't really get a chicken flavour but the had this subtle sweetness which was really nice, the gravy tasted like it has caramelised onions in it but there were no onions just the sweet yet savoury flavour which was really nice, the mash was perfect no lumps - which is a pet hate if you can't mash potatoes properly there is something wrong!

We finished off the meal with some more coffee of course and with 5 people all having breakfast and tea/coffee it came to about 60 euro. So if your looking for a change, a treat some Sunday why not try the house?
http://www.thehouse-howth.ie

Passion-fruit Creme Brulee

This is a great dish, can be altered to contain different flavours. But today i'm doing passion-fruit. This recipe makes 6 decent sized creme brulees and to accompany these your could serve the shortbread from earlier, you don't have to is just a suggestion.

500ml Cream
250ml Milk
113g Sugar
1 Vanilla Pod/Vanilla essence will substitute about 1 tbsp

8 Egg Yolks
4 passion fruit

Method:

1. Pre-heat the oven to 150/gas mark 2
2. Prepare the ramekins (make sure they are clean and if possible all the same size)
3. Infuse the milk, cream and sugar with the vanilla in a pot/saucepan and allow to boil.
4. when the mixture has come to the boil, add to the egg yolks and whisk vigorously!
5. return the mixture to the saucepan and back on the heat, keep whisking until you feel the mix has thickened slightly too much and you will scramble it!
6. Pass through a strainer and into a clean container, you could retain the mix by cooling down completely in cold water and storing in the fridge. 
7. If using immediately, strain and ladle equal amounts into each ramekin, in each ramekin should be a teaspoon to a tablespoon of passionfruit then put in a deep tray and fill the tray up to 2/3 (in height of the ramekins) with water.
8. Cook for 18/20 mins, to check wobble the brulees and if it appears set around on top it is done if not return to the oven for a further 5 minutes than check again.
9. Put on a wire tray to cool, and leave in the fridge until your ready to serve.
10. To serve, sprinkle with brown sugar and caramelise with a blow torch, careful not to burn the sugar, *dust with some icing sugar, chop a strawberry in half and serve with the shortbread. 

*Optional

Pancakes

Pancakes are great for the weekend, Sunday breakfast or in my house anyway Sunday night tea! They are not your typical pancakes, they're thick and like the pancakes you buy in a supermarket not the thin crepe like ones. They don't take a lot of prep time, and there is no whipping of egg whites. But to get the best out of this mix it has to be room temperature, it can last up to a week in the fridge. This mix makes 2 litres of pancake batter which is equal to ... a lot of pancakes, if I am making this i might divide it in half or by three but you needed a recipe for a large number this is great. Hasn't failed me .....yet!

4 Eggs
1150ml Buttermilk
750g self-Raising Flour
50g Butter (Melted)

Method:

1. Put the butter and the flour in a mixer.
2. Add the milk and mix at a low speed
3. Turn up the speed
4. Add the eggs
5. Mix until the mixture is smooth.

You can serve this anyway you want; with berries and creme fraiche, with bacon and maple syrup (my favourite!) or with a squeeze of lemon and sugar. The possibilities are endless. 

Brownies

Chocolate brownies are great for parties as you can get a few portions out of the one mix. If you want you can add some lightly roasted hazelnuts for a crunchy texture.

Brownies:

 

140g good quality chocolate

113g unsalted butter

15g cocoa powder

200g castor sugar

2 tsp vanilla extract

3 large eggs

95g plain flour

1/4 teaspoon salt

125g chocolate chips

Pre-Prep:

Combine the sugar and the cocoa powder

Combine the flour salt and the chocolate chips

Method:

1. Preheat oven to 177 degrees / gas mark 3/4 and place the rack in the centre of the oven.
2. Grease a square pan.
3. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar.
4. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition.
5. Finally, stir in the flour, salt and chocolate chips.
6. Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the centre comes out with a little batter and a few moist clumps clinging to it.
7. Do not over bake.
8. Remove from oven and let cool on a wire rack.
9. Serve warm with vanilla ice-cream it’s so good!!!