Rachel Allen's Macaroni Cheese


Often at the weekend, I cook something nice for my family. While I was looking through Rachel Allen's Favourite Food At Home, I came across this recipe. I've always been a fan of Macaroni Cheese and when I saw this recipe, I knew I had to try it. This taste delicious with salad.

Rachel Allen's Macaroni Cheese
Serves 6-8

Ingredients
75g (3oz) butter
1 onion, peeled and chopped
75g (3oz) plain flour
900ml (1½ pints) boiling milk
1-2 tsp Dijon mustard
225g (8oz) cheddar cheese, grated
Salt and freshly ground black pepper
300g (11oz) macaroni pasta

Method
  1. In a saucepan, melt the butter, add the chopped onions and cook gently until soft.
  2. Stir in the flour and cook for minute, then add the milk gradually, whisking all the time, and the mustard.
  3. Whisk in three-quarters of the cheese and allow to melt into the sauce, then season to taste with salt and pepper.
  4. In a large pot of boiling water, cook the pasta with a teaspoon of salt, until just soft.
  5. Drain the pasta, and then toss into the cheese sauce and transfer into a gratin dish, about 25cm (10in) square.
  6. Sprinkle with the remaining cheese and pop under a grill for a few minutes to brown the cheese on top, or if you wish, put the aside for later.
  7. Put the dish into an oven preheated to 200°C/400°F/Gas Mark 6 to reheat. Leave in for about 25 minutes, or until golden and bubbling.


Donal Skehan's Raspberry Goddess Pie

Photo courtesy of @nessarobins's instagram 
I always love Donal Skehan's recipes so when I saw him making this on Kitchen Hero: HomeCooked, I had to try it! It was very easy to make and was extremely delicious!

Raspberry Goddess Pie

Ingredients 
225g plain flour
125g caster sugar
125g cold butter
1 tsp vanilla extract
1 tsp baking powder
250g raspberries
200ml crème fraîche
Handful of raspberries, to decorate
Small handful of mint sprigs, to decorate
Vanilla ice cream, to serve

Method

1. Whizz together the flour, sugar, butter, vanilla extract and baking powder in a food processor until it forms a dough.
2. Press the dough into a lined baking tin with a removable base. Pop in the fridge to rest for 30 minutes.
3. Preheat the oven to 225˚C.
4. Mix together the raspberries and creme fraiche in a bowl and then spread over the base of the pie dough.
5. Bake in the oven for 15 minutes. Then lower the heat to 150˚C and bake for a further 15 minutes.
6. Allow to cool and serve slices with vanilla ice cream.
7. Enjoy


Pentagon Pizza

Recently, I've been really craving pizza. But one night, we had nothing to make pizzas or pizza naans with so I tried to use a tortilla wrap as a base. Surprisingly, it worked perfectly and it was delicious!


Pentagon Pizza

Ingredients
1 plain tortilla wrap
50ml passata
grated cheese
ham (optional)
onion (optional)
tomato (optional)

Method
1. Make a circle of passata on the outline of the tortilla wrap.











2. Place some grated cheese on the passata. Place in the microwave for 50 seconds.











3. Fold in the edges with passata and cheese on them.










4. Spread passata on the rest of the tortilla wrap.










5. Cover the passata with the toppings of your choice.











6. Place the pizza under a grill on high heat for 4-6 minutes.













7. Enjoy!



Bernie's Basic Bun Mixture



This bun mixture is my granny, Bernie’s, recipe. These buns are extremely easy to make and they are very delicious too.


Bernie’s Basic Bun Mixture

Ingredients
225g (8oz) Flora Light/butter
225g (8oz) caster sugar
1 teaspoon vanilla extract
3 free range eggs
280g (10oz) self-raising flour (sieved)
30mls milk

Method
1. Pre-heat the oven to 180°C/390°F/gas mark 6.
2. Place the flora, sugar and vanilla extract into a bowl and cream together until it is a pale yellow colour.
3. Add the eggs, one at a time with a little flour- to prevent the mixture from curdling. Mix well.
4. Add the flour little by little then mix well. Stir in the milk. If it drops off easily in a dollop then it is ready.
5. Take a spoonful of mixture, with a dessert spoon and scrape into the bun case using a teaspoon. Don’t fill the case to the top.
6. Bake in the oven for 20 mins or until golden brown in colour. Cool on a wire tray.

Enjoy!

Ready for the oven
Cooling on the wire tray

Jamie Oliver's Pancakes


In times gone by it was traditional on Shrove Tuesday to make pancakes to use up flour, butter and eggs. This pancake recipe is based on Jamie Oliver's recipe. There are a lot of toppings that are very tasty on pancakes such as Nutella, maple syrup or even just a knob of butter. 

Jamie Oliver's Pancakes

Ingredients
150g (1 cup) self-raising flour
200ml (1 cup) milk
1 egg
pinch of salt

Method
1. Put the flour and salt in a bowl.
2. Add the egg and combine with the flour.
3. Very slowly add the milk, whisking well with a hand whisk or fork.
4. When the batter is nice and smooth, cover with cling film and refrigerate for at least an hr. (The batter can be used straight away but tends to have a better consistency when left to rest)
5. Heat the frying pan and add a little sunflower oil.
6. Either pour a thin coating of batter or thicken ones into the pan. When golden, turn the pancake over and brown the other side.
7. Add topping of your choice and enjoy!!





Movie Night Popcorn


 The Late Late Toy Show is tonight and I'm really excited. Hopefully I'll decide what I want for Christmas. My Mam made some treats for us tonight, but I wanted to make something myself.






Movie Night Popcorn


Ingredients
50g popcorn
handful of M&M's
50g milk/white chocolate
handful of smarties
Method
  1. Put the popcorn and the sweets into a bowl.
  2. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
  3. Pour the chocolate over the popcorn mix and stir.
  4. Spoon the the mixture into a large container and place in a fridge for a hour.
  5. Remove for the fridge and enjoy

Darina Allen's Potato & Fresh Herb Soup


We are just back from an astonishing family holiday in East Cork. There was so much to do, from bowling to cinemas, from beaches to cliff walks together with all my family and my cousin Caoimhe. On one of the nights, my Mam and Dad went to Ballymaloe for their 11th Anniversary (I really wanted to go too!). My Mam and Dad's starter was this soup and they both loved it. My Mam found this recipe in Darina Allen's Book "Ballymaloe Cookery Course" and decided to make it.  I helped my Mam to make it but first I had to dig the potatoes in the garden and pick the herbs. It's very filling and full of flavour.

Potato & Fresh Herb Soup

Ingredients
50g (2oz) butter
425g (15oz) potatoes, peeled and cut into 1cm (⅓in) cubes
110g (4oz) onions, cut into 1cm (⅓in) cubes
1-2 tbsp of Parsley, Thyme, Sage and Chives
900ml (1½ pints) Chicken or Vegetable stock
125ml (4fl oz) Creamy Milk
1 tsp salt
Freshly Ground Pepper

Method
  1. Melt the butter in a heavy saucepan. When it foams add the onions and potatoes, and toss in the butter until well coated.
  2. Sprinkle with salt and a few grinds of pepper. Cover with butter wrapper or paper lid and the lid of the saucepan. Sweat over a gentle heat for about 10 minutes
  3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured, and the freshly chopped herbs and stock, and continue to cook until the vegetables are soft.
  4. Purée the soup in a blender or food processor. Taste and adjust the seasoning. Thin with creamy milk to the required consistency. Garnish and Serve.