Rachel’s Rhubarb Ice Cream


300ml (10½fl oz) cream, softly whipped – this should come to about 500ml (17½ fl oz) whipped cream

Put the sliced rhubarb, the 50g (2oz) sugar and the tablespoon of water in a small saucepan on a medium heat. Stir to dissolve the sugar. Bring up to the boil, then reduce the heat to medium-low and cook for a few minutes until the rhubarb is soft and tender. Stir in the lemon juice. Then pour the rhubarb out on to a plate and allow to cool.

Put the 250g (9oz) caster sugar and the 200ml (7fl oz) water in a saucepan on a medium heat. Stir to dissolve the caster sugar, then bring up to the boil. Increase the heat to high and boil fiercely for about 5 minutes until the mixture reaches the ‘thread’ stage. If you own a sugar thermometer, this is when it reads 106°C-113°C (223°F-236F). If you don’t have a sugar thermometer, dip a metal spoon into the mixture; as you remove it, the last drops of sugar syrup will form thin threads if the correct temperature has been reached.

Meanwhile, using an electric whisk, whisk the egg whites along with the cream of tartar until they are stiff. Still whisking, gradually pour in the hot sugar syrup in a thin stream, and continue to whisk until the mixture is cool, glossy and stiff (this will take about 4 or 5 minutes). Fold in the cooked rhubarb mixture and the whipped cream, though not completely, as I like to leave this slightly marbled. Put in the freezer and freeze overnight. This ice-cream can be scooped straight from the freezer.

Ice Cream Recipes



Fish Stew with Rouille


Any leftover rouille will keep well in the fridge for a couple of days.  You could also serve it with the Fish Burgers or Crispy Baked Hake

Serves 6

Cooking time: 45 minutes


  • 500g whiting, skinned, boned and cut into 2½cm chunks
  • 18 mussels, cleaned and beards removed
  • 18 raw, peeled prawns, veins removed
  • 2 tablesp. olive oil
  • 4 tomatoes, roughly chopped
  • 1 onion, finely diced
  • 1 stick of celery, finely diced
  • 2 garlic cloves, peeled and chopped
  • 1 tablesp. tomato purée
  • 120ml white wine
  • 600ml water
  • 1 bouquet garni (bay leaf, fennel and thyme)
  • ½ teasp. saffron or saffron strands
  • 300g potatoes, peeled and cut into small cubes
  • Salt and freshly ground black pepper

For the rouille

    • 25g stale bread, soaked in 2 tablesp. water
    • 3 cloves of garlic, peeled and chopped
    • 1 egg yolk
    • 2 tablesp. harissa or chilli paste
    • Squeeze of lemon juice
    • 200ml olive oil

To Serve:

    • Toasted slices of bread
    • Chopped parsley

To Cook

Heat 2 tablespoons of olive oil in a large sauce pan over a medium heat. Add the tomatoes, onion, celery and garlic and cook 1-2 minutes. Then stir in the tomato purée, wine, water, the bouquet garni and saffron. Bring to a simmer and allow to cook for 10 minutes. Add the cubed potatoes and cook for another 10 minutes.

Then add the whiting, mussels and prawns. Cover the pan and simmer very gently for 10 minutes. Taste and season with a little salt and black pepper.

Meanwhile make the rouille: Put all the ingredients except the oil in a food processor and whiz. Then, slowly pour in the oil until you have the consistency of mayonnaise. Taste and season.

Serving Suggestions

Serve the stew topped with thin slices of toasted bread with a spoonful of rouille on top. Sprinkle over some chopped parsley.

Nutritional Analysis per Serving

Protein: 26g 

Carbohydrates: 35g 

Fat: 23mg 

Iron: 2.1mg 

Energy: 477kcal 


Alternative recipes

How to cook perfect green beans

green beans mar 16

The humble green bean is pretty tasty on its own, but this simple sauté method with an added crunch (thanks to the chopped almonds) should elevate it to “super-side” status in your household. And they’re delicious with pretty much everything, especially chicken, pork and fish.


  • 4 tbsp Dairygold
  • 4 handfuls of washed green beans
  • 1 cup of chopped almonds


Add the Dairygold to a pan that’s already over a low heat, allowing it to melt until it’s frothing slightly.

Add your washed green beans to the pan, then mix in the cup of almonds.

Slightly increase the heat to low-medium, then keep everything mixed around in the pan on a low-medium heat until the almonds start to brown.

Serve them up and watch them go down a storm.

– See more at: http://www.yourdairygold.ie/food-made-better/green-beans.aspx#sthash.vZ3YKhTK.dpuf

Communion & Confirmation Cake

odl comm cake mar 16

`This Madeira Cake Sponge is one of my favourite recipes as it is so quick and easy to do – you just throw everything into the bowl together and mix. The cake it produces has a firm yet moist texture and is excellent for carving into irregular shapes.


Square Tin   15cm (6in) 18cm (7in) 20cm (8in)
Round Tin 15cm (6in) 18cm (7in) 20cm (8in) 23cm (9 in)
Self Raising Flour 175g / 6oz 225g / 8oz 325g / 12oz 450g / 1lb
Caster Sugar 125g / 4oz 175g / 6oz 275g / 10oz 375g / 14oz
Soft Margarine 125g / 4oz 175g / 6oz 275g / 10oz 375g / 14oz
Eggs (medium) 2 3 5 7
Milk 15ml / 1tbsp 30ml / 2tbsp 45ml / 3tbsp 60ml / 4tbsp
Baking time (approx) 1 – 1¼ hrs 1¼ – 1½ hrs 1½ – 1¾ hrs 1¾ – 2 hrs


  1. Grease and line the relevant cake tin or bowl and pre-heat the oven to 150°C/300°F/Gas 2.
  2. Sift the flour into a mixing bowl and add all the ingredients. Bind all the ingredients together, carefully, using a slow setting in your mixer. Once the ingredients have combined, increase the speed and beat for 1 minute.
  3. Spoon the mixture into the prepared baking tin and smooth the top.
  4. Cook in the centre of the oven for the specified time.
  5. 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. If it comes out clean, the cake is cooked. Leave in tin for 5 minutes, and then turn out onto a cool wire tray.


It is easy to vary the flavour of the cake. Add the zest of a lemon or orange to the mix before cooking for a citrus touch. Alternatively, a teaspoon of almond essence or 50g (2oz) of Shamrock Desiccated Coconut can add a hint of something from the Caribbean.

To Decorate

450g packet Shamrock Ready to Roll Icing

250g packet Goodall’s Ready to Roll Icing (Pink [Girl]/Blue [Boy])

Silvers Balls, for decoration

Butter Icing, as per recipe below

Butter Icing Ingredients:              

75g/3oz Butter (at room temperature)

175g/6oz Icing Sugar, sieved

Goodall’s Colouring (Red [Girl]/Blue [Boy]


  1. Trim top of cake to level and turn upside down on cake board.
  2. Make butter icing by beating butter and sugar together and add colour, if desired.
  3. Use half of this to spread thinly over cake.
  4. Roll out white icing to a thickness of 4-5mm and gently ease onto cake.
  5. Trim around base of cake, re-roll remaining icing and cut out a crucifix shape and place on top of cake.
  6. Arrange silver balls on outline of cross.
  7. Roll out coloured icing and cut out round discs (use cap of Silver Ball container or similar).
  8. With remaining butter icing, attach discs around side of cake.
  9. If liked, pipe ‘Communion’, child’s name and date on top of cake.


Above quantities are suitable for 8’’ round or 7’’ square cake


Steam Sauteéd Fresh Asparagus

dgold asparagus mar 16

If you’re after some asparagus tips to get everyone eating their greens, try this steam sautée method. It’s quick, simple and will give you perfectly cooked asparagus that’s delicious with most meat (especially chicken) and fish dishes.


  • 60g / 4tbsp Dairygold
  • Shoots of asparagus (around 4 small handfuls per person)
  • 100ml stock
  • Salt and pepper (to taste)


Trim off the tough ends of the asparagus.

Melt the Dairygold in a saucepan over a medium heat.

Add the trimmed asparagus and pour in around 100ml of stock.

Cover the saucepan, bring it to the boil and allow it to cook for 4-5 mins.

Serve with a pinch of salt and pepper and a dollop of Dairygold on top.

– See more at: http://www.yourdairygold.ie/food-made-better/steam-sauteed-fresh-asparagus.aspx#sthash.OZA4Yaad.dpuf