HELMSLEY AND HELMSLEY

 A few weeks ago i had the pleasure of meeting the Helmsley and helmsley girls who were in Dublin promoting their new book 

Hemsley

Hemsley

the Art of eating well 

They gave a demonstration in the Cooks academy in Dublin

You could feel their passion for what they do 

and they are certainly the best possible advertisments for what they preach

Bursting with energy and glowing 

They were so warm and relaxed.

I have made quite a few recipes from the book

and every one has been delicious

I have boiled up some good batches of bone broth

something I used to do all the time but somehow fell out of the habit of.

The bliss balls recipe is now a real favourite and in the demonstartion they made it into a fudge 

sprinkled with cacao nibs on top 

This is now my go to snack 

simply 220g bar  creamed coconut warmed through, 

2 tablespoons tahini 

and a tablespoon raw honey mixed together with a pinch of salt 

and poured into a 8" x 8" square tin 

sprinkle with cacao nibs and refrigerate 

simply delicious

I have also tried their raw avocado chocolate mousse

I loved it but little mouths were not so sure 

have to work on that sugar habit 

The sesame chicken salad was a big hit

Ok so I am not eating like this all the time 

and as I write this a batch of cinnamon pulla dough is resting in the kitchen

But i figure if i can add some of this philosophy into my day 

and swap out 40% of my meals with something they recommend i will be striking a good balance 

In other news summer is here 

and the garden is bursting 

the lake is calling for a swim 

 my garden 

Out for a walk

crispy and chewy chocolate chip cookie

 I am constantly searching for a perfect choc chip cookie 

I found an amazing one 

which i posted about here 

and i still think that is a keeper 

but a girl likes to explore and discover 

and my quest means I must constantly test, tweak and eat 

tough eh?

anyway today I lifted these ladies out and i knew i was on to something special 

crispy on the outside with a slight chew in centre 

very light and utterly more'ish

RECIPE

11ozs/320g flour

1 tspn baking soda

8ozs /220g butter melted and still warm

5ozs/140g sugar

5ozs/140g dark brown sugar

1 teaspoon sea salt

2 large eggs

4ozs/100g semi sweet chocolate chopped into chunks

4ozs/100g milk chocolate chopped into chunks 

METHOD

makes 30-40 cookies

melt butter ( I always melt mine in the microwave, so easy, just keep an eye on it)

add sugars and stir to combine

add 2 eggs and stir well

add in dry ingredients flour, bak soda and salt, make sure you have combined them first (i just spoon bak sod and salt onto weighed flour and combine with a fork)

stir in dry ingredients until almost fully incoporated

add chocolate 

stir until combined but do not over mix 

chill for at least 2 hours and up to 24 hrs (or longer)

when you are ready to bake 

preheat oven to 375f/ 190c

place round cookie balls on lined cookie sheet each ball should be walnut size 

space 2-3" apart 

bake for 9-11 minutes 

allow to cool 

adapted from Alice Medrichs chocolate chip cookie recipe

CHOCOLATE DIGESTIVES

 Homemade Chocolate Digestive biscuits

............no argument from me 

Who doesn't love a chocolate digestive

RECIPE

100g medium size oats*

50g wholewheat flour

50g plain flour

100g cold butter 

50g light muscovado sugar

pre heat oven to 190c 

If you have medium oats place in food processor along with flours

*if you only have jumbo oats (as I did) place them in the food processor

and blitz for a few minutes to reduce their size

add butter and blitz

add sugar

blitz until it comes together in a dough

turn out onto lightly floured surface

roll to 5mm thick and cut with 7cm cookie cutter

(makes 14-16 biscuits)

bake for 16-20 mins 

cover in chocolate if desired 

they are honestly nice either way 

 

recipe adapted from country homes and interiors

LEMON POLENTA COOKIES

Lemony, Buttery, Sugary

............. no more explanation needed 

LEMON POLENTA SHORTBREAD COOKIES 

100g sugar

200g flour

100g fine polenta (cornmeal)

zest 1 lemon
pinch salt

200g cold butter

If you have a food processor

dump all ingredients and whizz for approx 5 minutes until mixture clumps

otherwise put all of the dry ingredients in to a bowl 

add butter and rub in until mixture clumps together

tip mixture out on to a sheet of cling film (seran wrap)

bring together into a large sausage shape

wrap in cling film and refrigerate for at least 1 hour

remove from fridge and slice into 1 cm discs

if the mixture crumbles you can just squidge it back together 

but a few more minutes in the fridge will make it easier 

bake for 30 minutes

until edges are just turning

turn oven off and allow cookies to cool in the oven with door ajar

(this makes them really crisp and crumbly)

Bakewell Tart

Bakewell Tart has always been a favourite of mine

Shortcrust pastry, jam and Frangipane 

what's not to like !

but until recently I had never really thought to make it 

This recipe may seem long but it really is incredibly simple 

and the result is large and so will last you for a few days (depending on how greedy you are)

It is a great recipe for a school sale or coffee morning as it slices into neat squares 

This is made with a Pate Sablee

which is a shortcrust pastry made with ground almonds

but you can use regular shortcrust if you like 

PATE SABLEE

200g flour (plus 2 tablespoons)

50g ground almonds

75g sugar

160g butter

1 egg yolk 

Put flour, almonds, sugar into a bowl add butter and rub together until you get fine breadcrumbs

add egg yolk and bring together to form a dough 

(you can also do this in a magimix which make it very simple)

roll into a ball cover with clingfilm and leave to rest in the fridge for 30 mins at least 

BAKEWELL TART

150g raspberry jam

130g butter

160g sugar

4 eggs

260g ground almonds 40g slivered almonds 

butter a 34cm x 20 x 3cm tin and line with parchment paper

Remove Pate Sablee from the fridge and let it stand for 15 mins

Preheat oven to 170c (325 f)

roll out pate sablee to 5mm thick and line the baking pan

It is fragile and may break 

just fill any gaps with leftover pastry

prick the base with a fork and place a sheet of parchment on top 

cover with baking beans and bake for 15-20 mins 

remove from the oven and set aside to cool

for the frangipane 

cream butter and sugar until pale and fluffy

add eggs one at a time beating after each addition

add ground almonds and combine 

spread raspberry jam over the cooled base 

Then add frangipane on top spread evenly

sprinkle the top with slivered almonds

(i didn't have enough slivered almonds for mine they are optional but if you have them they definitely add to the texture) 

bake in oven for 30-35 mins 

until golden brown 

makes 12 -16 slices and will keep in an airtight container for 5-7 days 

Bread

Yesterday I made bread,
I am passionate about bread
flour, water, yeast, salt
and the variations are endless

I am a big fan of No Knead bread which I wrote about
HERE
This bread is delicious
crusty, a little bit sour, a grown up complex flavoured chewy bread
Great,
But sometimes you want something else from your bread
and I found traditional (kneaded yeast bread)
had never given me results I was particularly proud of
So, I set about experimenting with some different methods and advice
and yesterdays results are worth talking about
An incredibly light soft bread with a crisp but light crust

This is what I did
(you will need a cast iron lidded pot)

1lb of Bread Flour
1 packet dried yeast
2 teaspoons sea salt

add enough luke warm water to get a VERY sticky dough
This is the difference between a light or a heavy loaf (this and the kneading)
sprinkle a small amount of flour onto your board and turn out your wet dough

now you "knead"
as the dough is so sticky this is a messy job
but it is not diffcult
basically you want to stretch your dough
pull it toward you and slap it back on itself
repeat this motion for about 10 mins until your dough becomes
stretchy and smooth
every couple of minutes you can scrape the dough together using
a dough scraper
available here
when you have a stretchy smooth dough 
form it into a ball tucking it under itself
and turning over

place in an oiled bowl and leave covered to prove somewhere warm for 3 hours

return to your dough which should have doubled in size  and turn it on to a floured board
stretch the bottom of dough out and fold it back in to the centre
pushing it down hard with your fingers
stretch the top of the dough and fold over the seam again pressing
the dough into itself with your fingers

turn your dough 90 degrees clockwise and repeat
now leave to rise again for up to 2 hours
The longer you leave it the more complex the flavour

20 mins before you want to bake it
heat your oven to 250c  with your cast iron pot inside
When you are ready to bake
remove crock pot .....carefully it will be HOT
lift your dough in with the seam on the bottom
slash the top of your dough
place lid on
bake for 30 mins
remove bread from pot and bake a further 10 mins
(times will vary depending on your oven out this is a rough guide)

leave to cool .......
 EAT

If you are a fan of bread I highly recommend the
Tartine Bread Book
Chad the owner of Tartine is truly obsessed with bread
he uses a starter in his bread making
I have dabbled in starters but never truly been bitten by that bug
......... I think it may be time to investigate further

If you have never seen it
this Tartine video is excellent
and in it you can see the dough is wet light and sticky
which is exactly what you are looking for 

TARTINE VIDEO

UPDATE: just found out Chad of Tartine is coming to Ballymaloe in
August for a 1 day demonstration,
I have booked my place
have you?
click here to book

Buttery shortbread

OK, so most people will be posting ways to help you cleanse or detox

But I say what better way to start the year than with the recipe for crumbliest butteriest shortbread

You can make this keep it chilled in your fridge and slice, cook serve mouth melting cookies with the click of a perfectly manicured finger

RECIPE

100g sugar

180g plain flour

120g corn flour (cornstarch)

200g soft butter*

METHOD

throw everything into your food processor and blitz until it starts to form a dough

alternatively

throw everything into a bowl and rub with your fingers until it starts to come together

You do not want to overwork this dough

a light hand equals a crumbly cookie

tip mixture which may be breadcrumby and not quite like a dough into 2 freezer bags 

I use a 1kg bag that measures 25cm across the bottom

You can use clingfilm but I like the freezer bags as everything is contained and you can squish the dough together without fear of crumbs escaping

now squish the dough down and form into a cylinder 

now chill for at least 20 mins but up to a week (probably last longer than that really)

when you are ready to eat your cookies

preheat oven to 160c

cut cylinder into 1cm discs and lay on an ungreased cookie sheet

bake in the oven for 20 mins or until just turning golden at the edges

turn oven off, leave door ajar and leave the cookies to cool in the oven 

this will make them really dry and crumbly

you can dust with icing sugar

a few of these plonked in a Kilner jar 

make a wonderful hostess gift 

let me know if you make these 

and how you get on

Crab Apple Ice cream

 This year's crop of Crab Apples was not as prolific as last,

but still there were quite a few

I thought about what to do with them

Last year I made Crab Apple Jelly

and while it was delicious the truth is we still haven't worked our way through it all

So inspired by this post 

I poached my crab apples 

and used the syrup to make 

Crab Apple Ice cream

I added yoghurt to my Ice cream mix 

which gives it an added depth of flavour

and I particularly love yoghurt

You can use any basic ice cream mix you like 

and simply swirl in the syrup at the end

I wouldn't really call this a recipe

more like a bunch of stuff that you throw in the ice cream maker until it tastes good.....

If you don't have an ice cream maker then you may want to use another method that adds more air prior to freezing

This one looks particularly good

although I haven't actually made it 

I saw Mary Berry make it last week 

and it looked easy, simple and delicious

To Make the Crab Apple syrup

Place the Crab Apples in a sauce pan

(I left the stalks on because they look pretty and also because it makes them easy to pick up )

cover with equal parts water and sugar

simmer until you get a thickish syrup and the crab apple skins start to split

(about 5 min)

You can keep the Crabapples in some of the syrup in a jar in the fridge 

to serve alongside the Ice cream

RECIPE (If you can call it that)

250g of cream

250g of yoghurt( I use Greek)

Icing sugar to taste

5 TBSP crabapple syrup

combine and pour into ice cream maker

when it is ready 

place in a tub and swirl in about 5 more TBSP of the syrup 

there you have it

Crab Apple Ice cream

Creamy Fudge

This is incredibly creamy and delicious

Very simple to make but you must follow the instructions 

paying special attention to timing 

INGREDIENTS

1lb caster sugar

4fl ozs milk

1 tsp salt

1 Can condensed milk

1 tsp vanilla essence

METHOD

line a 6" x 9 1/2" tin with parchment paper

Place the sugar and milk in a heavy bottom saucepan 

stir on medium heat for 2 mins until sugar is dissolved

( stir a little longer 30 seconds, if sugar is still grainy)

Add salt and condensed milk and let it start to bubble

Stir constantly bubbling mixture for 7 mins

it should be a light butterscotch colour

if you feel it is still pale stir for 1 minute longer 

but keep watching so it doesn't burn

gently stir in vanilla essence

**NOW THIS IS MOST IMPORTANT**

pour into bowl and allow to cool for 5-6 mins

when cooled whip for 1-2 mins until thick and creamy 

quickly pour into tin to set

if it starts to set mid pour 

place a sheet of grease proof paper on top and press down to smooth it out

leave to set 10 mins

turn out and cut into squares

this will keep in an airtight container for a good few days

**whipping the mixture while it is still hot will make the fudge grainy and sandy

also transferring it to a clean bowl before you whip it helps cut down on the risk of graininess

if you follow thos 2 instructions you shouls get thick and creamy fudge**

Lemon Ice Cream

This is tart, sweet and very lemony

DELICIOUS

First you need to make the Lemon curd

(you could use bought Lemon Curd, if you had too)

LEMON CURD
75g butter

150g sugar

zest and juice of 3 lemons

1 egg

2 egg yolks

place butter, sugar, zest and juice into saucepan and heat gently until sugar is dissolved

Place eggs and egg yolk into bowl and beat well

pour egg mixture in a slow steady stream into butter mixture stirring constantly 

keep heat very low

continue stirring until mixture thickens enough to coat the back of a spoon

leave to cool

When the curd is cool
whip 75 ml double cream

add your cream to the lemon curd and fold in until combined

Pour into your ice cream maker

If you do not have an ice cream maker
buy one!
(great deals on ebay)
I know it seems like one of those purchases that will gather dust
but really making your own Ice cream is incredibly easy
and you can really have fun with flavours
The results will be much appreciated by all around you I promise
and it really is pretty fool proof

OR
Place in a container freeze and remove every 30 mins to stir out ice crystals
for about 2 hrs (4 times)

But
you will not get the same creamy consistency as you would with an ice cream maker

 

Rose Petal and Lemon shortbread

 This is a light buttery delicate cookie

The sweeter smelling your Rose the more rose imbued your cookie will be

RECIPE

4 ozs butter

2 ozs sugar

4 ozs plain flour

2 ozs corn flour (corn starch)

Petals from 4 roses (washed and chopped)

Zest of half a lemon

METHOD
Put all the ingredients in a food processor and blend until a dough comes together
give it a few minutes
You may need to add another tspn of butter
-If you do not have a food processor simply rub the dry ingredients in to the butter
until it becomes sandy and nubbly
then add rose petals and zest and bring together to form a dough

Do Not Over Work The Dough

Tip out dough onto cling film (seran wrap)
and bring together to form a cylinder
you can squish it with your hands through the cling film to get a nice tight firm tube
refrigerate for 30 mins
preheat oven to 155c
line cookie tray with baking parchment
cut your cookies into 1-2cm thick discs
lay on tray and bake for 20 mins
After 20 mins turn oven off but leave cookies in the oven for further 10 mins
open oven door and leave to cool in the oven
These last 2 steps are important and  give you a really light and crisp cookie

 You can make these cookies all Lemon by simply omitting the Rose petals
and upping the lemon to use all the zest of 1 lemon

Either way delicious
enjoy
x

Baci di Ricotta

These are little puffs made from Ricotta, eggs, cinnamon and lemon zest

deep fried

and dusted in sugar

crispy exterior

light fluffy centre

what more do you want from a dessert?

RECIPE

200g ricotta

2 large eggs

75g plain flour

1 1/2 tspn bak powder

pinch salt

1/2 tspn ground cinnamon

1 tblspn sugar

1/2 vanilla extract

zest of 1 lemon

Put ricotta in bowl, add eggs, stir until smooth

Add all other ingredients and stir to form a smooth batter

Heat a shallow frying pan with clean vegetable oil

when a small piece of batter sizzles and floats 

Drop tspn sized dollops of batter into oil and fry 4-5 at a time

turn when golden (this will happen pretty quick)

and fry for about a minute on other side

remove to a plate with paper towel and repeat with rest of batter

sprinkle with icing sugar 

and eat 

IMMEDIATELY

enjoy

x

Recipe adapted from Nigella Lawson FEAST

Peter Reinhart bagels

Homemade Bagels!

I love a good bagel

toasted, chewy, doughy goodness

In NYC ...... not a problem, nip out walk for 30 seconds,
order bagel

..... In the middle of Ireland
...... well, not so easy

so after seeing these pictures last week 

I couldn't wait to get stuck in and try my hand at making my own 

The results were delicious

This is a Peter Reinhart recipe

It is not difficult  

BUT 

it is time consuming,

although, worth it!

You could double the batch and freeze the majority

which I would highly recommend

 I didn't have any poppy or sesame seeds in house so I sprinkled 

sunflower seeds, 

just for decoration.

I recommend an egg wash before baking and after boiling

even if you are not sprinkling seeds, 

as it makes the surface glossy and brown

This recipe makes 8 large bagels 

next time i think i would make 10 slightly smaller ones 

I followed this version of the recipe 

but there is a great version here with step by step pictures 

I will add the note that my dough was not shiny and did not pass the window pane test

it was lumpy and ugly but I carried on and made the balls of dough 

and the end result was pretty great although it did take more than 20 mins of prooving for them to pass the float test , more like 40 mins 

good luck and let me know how you get on 

x

Caramel Shortbread

Loosen your belt 

crumbly shortbread, creamy caramel and chocolate 

Yum!

INGREDIENTS

100g sugar

200g butter

250g Self raising flour

50g cornflour (cornstarch)

400 ml can condensed milk

200g choc- milk or dark (I use half milk and half dark)

METHOD

Heat oven to 180'c

Line a 20cm x 30cm swiss roll tin with parchment paper

combine butter, sugar, s r flour and cornflour in a food precessor until it comes together in a dough

Press into tin evenly and bake for 20 mins

remove to cool

Meanwhile you want to make your caramel 

Place your tin of condensed milk in a pot and boil for 2 hours 

When caramel is ready and shortbread is cooled tip caramel into a bowl and stir vigorously until it becomes smooth

I find half a tin is enough but you can use the whole tin if you wish (it can be a bit sickly and too much of a good thing, 

you can store the remainder in the fridge and use for a delicious ice cream topping !) 

melt your chocolate ( I melt it in the microwave, the trick to this is to take it out while there are still lumps and then stir until smooth)

Spread over caramel, leave to cool 

Place in fridge

If you want to cut it into even squares you will need to let it come to room temperature before cutting

heavily adapted from Rachel Allen's Chocolate peanut squares

Food Blogging baking

The loveliest thing about having a few free days 

Is having some time to bake 

The first thing on my list was 

Imen from

I Married an Irish Farmer's

Irish Brown Bread

and I can attest that this is a perfect brown soda bread

moist and crumbly

and full of flavour

I added sunflower seeds to mine

Imen has been nominated for the

Saveur food blog awards

you can vote for her here

It would be a much deserved win in my opinion

Yesterday evening Imen tweeted about 

a baking blog that is also nominated for an award

Call me cupcake

What a beautiful blog!

Maybe you already know about it

and if so .... why didn't you tell me !

The photography is stunning

so late last night I just had to try the recipes

-as great photography is all well and good but if the recipes don't work? 

pufh! well I wouldn't like to send you there and 

not be able to back up my recommendation.

So, in the spirit of blog research and authenticity 

I fired up the stove yesterday evening

As I had an abundance of chocolate left from Easter

I decided to make the 

Perfect chocolate espresso cupcakes

(actually there is no chocolate in the cake, but there is in the frosting)

Oh goodness these were delicious

so moist 

I couldn't believe that I had made them myself

I halved the frosting recipe and still had way too much 

but they were truly delicious cupcakes 

NOTE* in call me cupcake recipes 1dl = 100 ml 

and is a volume measure

in case, like me, you had no idea what is was 

all images Helen James

random cakes and jobs

Oh I had every intention of writing beautiful individual posts for each one of these lovely items 

 ................. but I just am not going to be able so here in a brief but enthusiastic manner

Made Crab apple chutney- the tree was laden 

Spiced Pear cake

Made with my own Pears

Picking flowers
there were still quite a few blossoms in the garden in late Sept

Roses, Michelmas daisies, Japanese anemone's, lady's mantle
I missed picking flowers from my garden so so much while I was in NY

There are many jobs that need doing around the house

 getting the goose neck gate hung

organising winter fuel

Tying up the wisteria.......
3 years and am hoping, fingers crossed that next year it will flower!

oh and last week I was in Hong Kong

x