Kerrygold Apple & Hazelnut Streusel Cake

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This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:  8

 

Ingredients:

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Directions:

Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

http://kerrygoldusa.com/recipes/apple-hazelnut-streusel-cake/

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Dairygold Luscious Carrot Cake

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The first time your kids hear ‘carrot cake’, they might pull a face – a cake with carrots in it? – but once they try some of this deliciously moist, sweet and dense dessert, they should be all smiles. This cake should get you between 12 and 16 slices, depending on how generous you are!

Ingredients

  • 150g Dairygold Baking Block, melted
  • 150g light brown sugar
  • 3 eggs
  • 200g self-raising wholemeal flour
  • 1 tsp bicarbonate of soda
  • ½tsp salt
  • 1 tsp ground cinnamon
  • ½tsp ground nutmeg
  • Zest of 1 orange
  • 100g raisins
  • 200g grated carrot
  • 100g pecans

For the icing:

  • 130g Dairygold baking block
  • 300g soft cream cheese
  • 160g icing sugar

Instructions

Preheat your oven to 180°C/350°F/Gas Mk 4.

Prepare a rectangular cake tin (or two sandwich tins) by lining it with lightly greased greaseproof paper, leaving some overlapping the edges.

Beat the sugar, Dairygold Baking Block and eggs together until the mixture has doubled in size.

Next, fold in the flour, bicarbonate of soda, salt and spice, making sure to mix well.

Stir in the carrots, raisins and nuts until they’re evenly mixed through.

Pour into your tin(s) and bake for 35-40 minutes, before allowing to cool.

While that’s happening, beat together the icing ingredients and smooth over the cooled cake.

If you made two cakes in sandwich tins, you can create a middle layer of icing for double the creamy deliciousness!

– See more at: http://www.yourdairygold.ie/bake-it/luscious-carrot-cake.aspx#sthash.RjBXxCvm.dpuf

Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

Poached Eggs on Tomato and Mushroom Toasts

poached-eggs-on-tomato-and-mushroom-toasts

Ingredients

  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal 

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

Rachel Allen’s Tiramisu

Kerrygold Spinach & Swiss Cheese Egg Cups

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These egg cups are a snap to prepare and they make a great snack or main dish for breakfast, lunch or dinner. Oh, the recipes that come together when your children or loved ones are allergic to gluten! This savory and gluten-free recipe brings out the incredible creamy texture and amazing taste of Swiss cheese, making this a favorite in my home. It’s an uplifting dish that is perfect for the spring and summer when you don’t feel like slaving over the stove for pancakes or waffles. For a complete breakfast, serve this dish with a bowl of fruit or salad to round out the protein and healthy carbohydrates your getting from these egg cups. Another great thing about these egg cups is that they keep in the fridge for up to three days, If you don’t finish all six, the leftovers are the perfect thing to prep and then take to work or school. And since they’re nut-free, they pass the school test! It can be hard to feed kids, especially if they have allergies, but I’ve found that the little ones love these eggcups too. They’re also fun meal option for a Meatless Monday kids dinner. My favorite way to enjoy these egg cups? It’s a brilliant approach to sandwiches for a picnic or an evening concert under the stars. Simply assemble these cups a few hours before you plan to eat them and they’ll be perfect. Serve them with salad if you want to make them a finger food! I topped these cups with sesame seeds, which are a nutritional powerhouse- they’re a great source of calcium, iron, and magnesium. They add a crunch and texture to these baked egg cups and are a wonderful finish to recipes!

Serves:  6

Ingredients:
  • 2 Tbsp. Kerrygold Salted Butter
  • 6 slices gluten-free sandwich bread
  • 2 cups finely chopped fresh baby spinach
  • 3 Tbsp. finely chopped fresh basil
  • 1/2 cup grated Kerrygold Swiss Cheese
  • 6 large eggs
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/4 tsp. chili powder
  • 1 tsp. sesame seeds
Directions:

1. Preheat oven to 375 degrees F. Grease a 6 cup muffin tin with butter; set aside.
2. Using a rolling pin, slightly flatten each bread slice. Place each slice into each muffin tin cavity. Using a teaspoon, divide spinach, basil, and Swiss cheese amongst the 6 bread cavities. Then, crack an egg on top of each. Sprinkle with sea salt, pepper, chili powder and sesame seeds.
3. Bake for 20-25 minutes or until eggs are set. Remove from oven and serve warm.

 

View blog post

 http://kerrygoldusa.com/recipes/spinach-swiss-cheese-egg-cups/

Dairygold Fluffy Scrambled Eggs

dgold scrambled eggs mar 16

Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper… whenever you fancy, really! Their fluffy, creamy texture should mean they’re a big hit with everyone, no matter how young or old.

Ingredients

  • 2 tbsp Dairygold
  • 4 eggs
  • 1/4 cup milk
  • Salt and pepper

Instructions

Crack the eggs into a bowl and add the milk and seasoning.

Blend it all together while you heat the Dairygold in a non-stick saucepan over medium heat.

Pour in the egg mixture and keep an eye on it, spatula at the ready.

As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft curds form.

Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you’ll only make them tough.

Once they’re cooked, remove from the heat and serve immediately if not sooner! The longer you leave them in the pan, even if the heat is off, the more they’ll continue to cook.

Serving suggestions? Where do we start! Here are just a few options:

A little chopped chives or basil really opens out their flavour.

They’re lovely with smoked salmon or sliced ham.

They make a perfect component of a fry-up.

They go great with cooked mushrooms, cherry tomatoes or spinach.

And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.

– See more at: http://www.yourdairygold.ie/food-made-better/fluffy-scrambled-eggs.aspx#sthash.DddteKFu.dpuf