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!!

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.

Banana Shake

At last, its Summer and the weather is getting a lot warmer. This milkshake is a perfect drink for a hot day like this and it's so easy to make. Just get some help with the hand blender from an adult.

Banana Shake


Ingredients
650ml milk
3 ripe bananas
½ tsp vanilla extract
2 tbsp glenisk organic yougurt
1 tbsp honey


Method

1.           Blend all the ingredients together in a large jug with a hand blender until smooth.

2.           Pour and enjoy.