I Made it to the final 3!!!!!!

Okay so I do not know where to start!
I got such great news last week that I made it to the final 3 contestants in the Cono Sur Blogger Competition which I am so overwhelmed and delighted with! Life is a little bit of a roller coaster at the minute!
Thank you so much to everyone who voted for me.

I am also in disbelief about the fact that I am in WEEK THREE here in Ballymaloe Cookery school!! The time is flying and I haven't posted one photo yet on the blog! My instagram has most of them and I will do up a blog post this week once I'm back in Dublin with good internet!

Again I just want to say - Thank you again so much to everyone who voted for me in this amazing competition!

Fingers crossed for Friday to see which lucky person gets to go to Paris!


Tracy X

Teriyaki Chicken with Sticky Jasmine Rice

This dish is absolutely stunning! It is so tasty and packed with beautiful aromatic fresh flavours.
It is also very easy to make.
The meat literally melts in your mouth after being baked in the oven for 3 hours.

Seriously if you want to try something different for your dinner that is inexpensive - you have to try this dish!

I cooked this in a deep Le Creuset Casserole dish which allowed the juices to stay sealed and keep the sauce especially since it is in the oven for 3 hours. If you don't have a casserole dish with a tight fitted lid make sure and cover well with tin foil and check the meat every 45 minutes to ensure the sauce does not dry up.

This dish serves 3 - 4 people comfortably.

Ingredients:
3 large chicken breasts
2 onions
2 cloves of garlic
3cm piece of ginger
1 red chilli
Juice of one lime
100ml sticky boyne valley honey
100ml soya sauce
60ml rice wine vinegar
Salt and black pepper

1 tablespoon of corn flour
additional cold water

2 spring onions thinly sliced
200g jasmine rice
400ml hot boiling water
2 tablespoons of toasted sesame seeds
Chopped coriander


Preheat the oven to 180℃. Place the chicken breasts into a deep casserole dish. Season with black pepper. Thinly slice the onions, garlic, red chilli and ginger and leave to one side in a bowl. Whisk in the liquid ingredients and mix together. Pour this mixture on top of the chicken breasts, cover tightly and bake in the oven for 3 - 3 1/2 hours.

After this time remove the chicken with a slotted spoon and shred the chicken using two forks.
Boil the rice in hot water for 10-12 minutes until all the water is completely absorbed.

Transfer the sauce into a pot and bring slowly to the boil. In a separate bowl whisk the tablespoon of cornflour with about 50 ml of cold water until dissolved. Pour this into the sauce mixture and stir until thickened. Remove from the heat and pour the sauce over the shredded chicken. Toss to combine together.

In a dry hot frying pan gently toast the sesame seeds for 2-3minutes.

Assemble the teriyaki chicken on top of some sticky jasmine rice. Sprinkle some finely sliced spring onions and the toasted sesame seeds on top.

Garnish with some chopped fresh coriander.

and Voila.

Absolutely Beautiful!

No Bake Energy Bites - Back to School Snacks!♥️

It's that time of year again - Back to School Time - except not for me this year... Ballymaloe is fast approaching! Only 3 weeks until the BIG move to Cork.  

As you see I had a lot of fun photographing these! Perhaps it has a lot to do with the fact that I am not back to school like everybody else and I have all this free time on my hands! 

My photography skills are slowly improving day by day! 

So this post is all about preparing a healthy tasty snack that you might enjoy in a back to school lunch box for kids or yourself or as a mid morning snack to help keep you going till lunch. 

These are so easy to make and can be made as healthy as you like or as cheeky as you like! 

I've made these now a few times and you can experiment as much as you want till you find the flavours you like and what works well together.

The batch photographed above include the following recipe:
This batch made me about 18 mini bites.

Ingredients: 
175g Flahavan's Oats
2 tablespoons of chunky peanut butter
2 tablespoons of maple syrup
1 tablespoon of goji berries
1 tablespoon of dried cranberries
1 tablespoon of dark chocolate chips

-Stir all the ingredients together in a large mixing bowl. Cover with some cling film and leave to chill in the fridge for half an hour.
-Once chilled, roll into bite size balls and store in an air-tight container in the fridge.


Additional ingredients to use in alternative bites: 
Any nut butter - cashew, almond
Nutella
Chia seeds, sunflower seeds, sesame seeds, poppy seeds, pumpkin seeds
Pistachio nuts, Cashew nuts, walnuts, almonds,  pecans
Dates, dried sultanas, raisins,
Cacao nibs
White chocolate chips & Toasted Coconut (must try this one soon)

So I hope you like the recipe and give them a try - keep tweaking them till you find your favourite combination and let me know if you made them in the comment box below!

Cono Sur Food Blogger Competition - Go on Throw me a Vote!

This has been a crazy week! Great news for Pound of Butter - I'm still in disbelief that I have been lucky enough to be shortlisted to the final 13 people in the ConoSur Food Blogger competition in Ireland!

The competition is very simple - you have to create a recipe (main course dish) that teams well with any Cono Sur Single Vineyard Wines.
My chosen recipe is 'Risotto with wild mushroom and Pancetta' and I teamed this dish with Cono Sur Sauvignon Blanc.
Risotto is one of my all time favourite dishes to prepare.

I have included the recipe below taken from the ConoSur Website.

Now onto the really important stuff - the prize for this competition is pretty UNBELIEVABLE and it really is a once in a lifetime opportunity!
Starting from last week people are able to vote for their own country's favourite recipe one vote per person and email address. Then on September 15th (Day 2 of Ballymaloe Cookery School for me) the top three recipes from Ireland will be shortlisted and go on to Round Two!!

Renowned Chef Christopher Carpentier will then prepare each Semi-Finalist's dish and select one finalist from each participating country. From this 5 finalists will be sent to none other the beautiful Paris (did I mention my sister lives in Paris?) Here each finalist will prepare their dish to a panel of judges. The overall winner will be sent on a trip for two to Chile to visit the Cono Sur Vineyards and discover it's beautiful home country!


So if you think I'm worthy and you'd like to see me go a little further you can vote in the competion through the following link:  

http://bloggercompetition.conosur.com/index.php/vote

Thank you for your support in advance and thanks for stopping by!

Onwards & Upwards!

Will keep you all posted!

Tracy X

Nutella Cheesecake Brownies

I'm a little late this year with World Nutella Day 5th February (I learnt this fact only today!) ... however I shall make up for it now!

This post brings you Gooey rich Nutella filled brownies that are incredibly moist and so INDULGENT! I have been dying to make these for so long now and I eventually got around to it this weekend when I knew they could be shared among friends and not lingering in the fridge! I cheated with the brownie layer and actually just crushed up some chocolate cream Oreo biscuits with melted butter which actually works really well in adding extra texture.
I made the whole thing using a food processor which is so handy and saves on the old wash up! You do not have to have a food processor to make these though it can all be done in a mixer or by hand too.

This recipe makes 12 large bars.

Ingredients:
Biscuit layer:
300g oreo biscuits
50g melted butter

Cheesecake layer
400g full fat cream cheese
100g caster sugar
2 large free range eggs
3 tablespoons of Nutella
60ml double cream
10-12 raspberries

Method
Preheat the oven to 180℃. Line a deep tin (8x10") with greaseproof paper.
Blitz the oreo biscuits including the filling in the food processor until like coarse breadcrumbs. Alternatively you can also bash them in a freezer bag with a wooden spoon. Melt the butter and add into the crushed biscuits and blitz again until moist. Press this buttery biscuit mixture into the tin and flatten with a spatula. Bake in the hot oven for 10 minutes until set and leave to chill after.
*Leave the oven on as the cheesecake will be baked.

Wash the food processor and add in all the cream cheese, caster sugar, 2 eggs and 3/4 of the double cream mixture and blitz until combined. Scrape down the sides of the bowl and mix together until smooth. Pour 3/4 of this mixture on top of the cooled biscuit base. Spread into an even layer.

Using the other 1/4 of the cheesecake mixture add in the 3 tablespoons of nutella and the other 1/4 of the double cream into the food processor and blitz again until smooth. Scrape down the sides of the bowl and mix till you have a smooth chocolate mixture. Using a large tablespoon dot this mixture on top of the cream cheese filling. Using a skewer or a knife swirl the chocolate mixture into the cream mixture to make a swirl design.
Finally add in the raspberries in sections.
Bake the mixture in the hot oven for 35-40 minutes until they still have a slight wobble.
The bars will puff up in the oven but will sink slightly as they cool down.
Make sure you allow them to cool fully at room temperature before slicing and tasting.
These brownies will last easily in the fridge in a container for up to 5 days.

Wholesome Cottage Pie

Warm comforting cottage pie. This is one of my favourite ultimate comfort food dishes to have when you need a little love and nourishment. I grew up eating this dish for dinner. It's a classic and to me it never gets old. 

Ingredients    

-400g lean mince beef mince

-1 tablespoon of olive oil  

-1 onion (finely chopped) 

-2 garlic cloves 

-1 carrot (grated)

-2 sticks of celery (finely chopped) 

-75g frozen peas 

-1 beef stock cube (dissolved in 800ml boiling water) 

-2 tablespoons of tomato puree 

-2 tablespoons of worchester sauce 

-salt and pepper 

-5-6 large rooster potatoes 

-50g butter (melted)

-25ml milk 

-75g grated cheddar cheese 

Method 

Peel the potatoes and add them to a pot of cold water with a little salt and bring to the boil. Cook for 15-20 minutes until tender. When cooked strain the water and mash. Add in the melted butter and milk and mix till smooth and lightly creamy. Season with some salt and pepper.

Heat the olive oil in a deep dish and when hot cook the mince first until brown. Add in the finely chopped onion and garlic and saute until soft. Stir in the grated carrot and finely chopped celery and mix together. Add the tomato puree and worchester sauce until combined. Add the frozen peas and finally pour in the beef stock, cover and leave to simmer for 10 minutes until slightly reduced.  

Preheat the oven to 180℃. Transfer the mince mixture to a deep casserole dish. Cover with the creamy mashed potatoes and finish with zig-zag fork lines. Bake in the hot oven for 20 minutes and then add in the grated cheese to the top and return to the oven and bake for a further 5-10 minutes until the top is golden and crispy.  

Serve straight away!

Toblerone Cheesecake with Almond Brittle

Happy Hump Day!

I've held off for a while posting this recipe.

I made this dessert back in February for family when we received as a gift the infamous size of your head duty free Toblerone bar. Now this gigantic toblerone bar must have been sitting in my fridge for days hours before I decided what to make with it.
Being Summer time and all and with large numbers of people passing through the airport I thought this would be a good time to share my favourite Toblerone recipe. Afterall who doesn't love a good old Toblerone bar from the airport? (Mine's the white chocolate one!)

This combination of crunchy chewy biscuit base, smooth chocolate cream cheese and salty honey roasted almonds make this dessert a little bit special and indulgent and not bikini friendly.
 
It is a simple no bake cheesecake recipe that I promise you will leave you wanting to make it again and again and rushing to the airport as Toblerone is actually difficult to find in your local supermarkets!



Ingredients: 
Honey Roasted Almonds
-300g Almonds (whole with their skins on)
-50g light brown muscovado sugar
-1 tablespoon of sunflower oil
-3 tablespoons of honey
-2 tablespoons of water
-1/2 teaspoon of sea salt

Biscuit layer
-200g chocolate digestive biscuits
-75g butter (melted)

Cream cheese layer
-500g cream cheese (full-fat)
-50g caster sugar
-300g double cream
-300g toblerone melted

Topping
-75g melted toblerone




Method:
Start by preparing the honey roasted almonds. Preheat the oven to 180℃ and line a large flat oven tray with baking paper. Spread the almonds in a single layer and bake in the hot oven for 10 minutes until lightly browned. While the almonds are roasting, mix together the sea salt and sugar in a bowl and leave to one side. In a pot melt together the sunflower oil, honey and water and let it come to bubble. Once bubbling, add in the hot almonds and mix to coat them. Stir until the liquid has evaporated and the nuts are shiny and golden. Remove from the pot and add to a large bowl pouring over the sugar/salt mixture and stir to coat the almonds. Once coated in sugar/salt mixture remove them and place back on the baking tray in a single layer breaking up the clusters and leave them to cool. Once cool store in a lunchbox until serving and decorating.

Base: Crush the biscuits in a sandwich bag with a rolling pin. Melt the butter in pot and pour into the biscuits. Press this biscuit mixture into the base of the cheesecake tin and leave to rest in the fridge.

Cream cheese layer: Melt the toblerone chocolate in a heatproof bowl over barely simmering water for 10-12 minutes until smooth. (Do not let the water touch the bottom of the bowl as it will split the chocolate).
Beat together the cream cheese and sugar in an electric mixer until combined.
In a separate bowl, beat the cream until it forms soft peaks. Fold the cream into the cream cheese and finally stir in the cooled melted toblerone chocolate. Spread the chocolate mixture over the set biscuit base and place in the fridge ideally overnight to allow it to fully set.

The next day just before serving the cheesecake - melt 75g toblerone chocolate again in the heatproof bowl and drizzle this along the top of the cheesecake using a fork.
Chop up the sugared almonds roughly and dollop a heap in the centre of the cheesecake and along the edges of the cheesecake.
And Voila!

Hope you enjoy!

Carlingford - WildWood Cafe review

This is my first review.

It is inspired by my visit to Carlingford to my good pal Naomi. Amongst many foodie outlets we enjoyed this weekend she took me to visit her friend Joanna who just opened the doors to 'Wildwood Cafe' run by her and her husband - Joanna and Shane. They've only recently opened their doors (June 2015) and the excitement and energy in the place was surreal.
Their cafe embodies modern new age designs and ideas with cool life/foodie quotes, images and interesting quirky decor all set amongst the most spectacular breathtaking location looking down on Carlingford Lough and village.

Now I could go on all day about the decor of this place but it is important that I mention the humble healthy hearty food on offer - after all this is why we were here!

I absolutely love trying out new food and new food places and Wildwood Cafe could could be one of my top ever favourite food discoveries.
Wildwood Cafe is designed around the philosophy of healthy wholesome food that is freshly prepared whilst providing optimal taste and nutrition. It is similar to the idea of 'Happy Pear' in Greystones however it is not strictly vegetarian as there are meat dishes on the menu such as the Chef's signature dish 'Thai Green Curry'. I was sorry to not have ordered this also.
Joanna makes you feel very welcome and delighted to have you in her cafe which is nice to experience. She takes time to explain the menu and get to know her customers while her husband Shane runs the kitchen. With the help of Joanna, I order and enjoyed a colourful plate full of Falafel, hummus, tzatziki, roast vegetables, zingy beetroot and ginger slaw and green salad all served with toasted warm flat breads fresh off the griddle pan. This was a plate of heaven for me as I love picking at small pieces of food and mixing them together. It was so fresh and bursting full of flavour.
My friend Naomi had the gorgeous Zesty Bean Burger with salads and homemade wedges.
I've included the pictures of our food below which give you an idea.

All in all this foodie experience was well worth the visit and I shall be back very soon to sample the rest of the varied menu.

Meeting these people inspired me and allowed me to recognise the energy, determination, passion and love that goes into a place like Wildwood Cafe.

*Website B&B and Cafe - http://carlingfordbandbviewpoint.com/cafe-carlingford-wild-wood/

*Wildwood Cafe facebook page - https://www.facebook.com/pages/Wildwood-Caf%C3%A9/413777612162403?sk=info&tab=overview

Sticky Lemon Curd & Berry Cake

Sticky moist lemony cake with a sweet tangy burst from fresh raspberries and blueberries. A little pick me up cake. 

Ingredients: 

-125g caster sugar

-175g soft butter 

-3 eggs 

-100g greek yoghurt 

-Zest and juice of one lemon 

-75g mixed berries (raspberries & blueberries) 

-3 tablespoons of lemon curd 

-200g self-raising flour 

Method 

Preheat the oven to 160℃. Line a 2lb loaf tin with parchment paper. 

In a mixer cream together the butter and caster sugar until soft (5-6minutes). Add in the eggs one at a time and scrap down the sides of the bowl each time. Stir in the greek yoghurt. Add the zest and juice of the lemon. 

Lightly sieve in the flour and fold gently into the mixture. 

Dust and cover the berries a little flour - this prevent them sinking to the bottom of the cake. 

Add half of the cake mix to the lined tin and sprinkle the berries on top along with 2 tablespoons of lemon curd. Swirl the curd around with a spoon into the cake mix. Add the remaining cake mix and dot the top of the cake with the remaining berries. Gently add the remaining lemon curd to the top of the cake and swirl along the top between the berries. 

Bake in the hot oven for 40-50minutes until the cake skewer comes out clean. 

Serve this cake warm with some fresh lemon curd and berries on the side!

Enjoy! 

You can find my lemon curd recipe featured below: 

Link to lemon curd recipe

Caramelised Red Onion Goats Cheese Tart

I'd be a bit of Goats cheese fan to say the very least.
This tart is a super easy and so tasty especially for this warm weather we're experiencing at the moment!


Shortcrust Pastry:
200g plain flour
pinch of salt
100g cold butter (cut into cubes)
1 egg yolk
2-3 tablespoons of cold water

Filling
4 red onions
1 tablespoon of olive oil
2 tablespoons of balsamic vinegar
3 eggs
1 block of goats cheese
pinch of salt and pepper


Begin by making the pastry. Sieve the flour and add the pinch of salt. Rub in the butter until it looks like breadcrumbs. Add the egg yolk and a few drops of cold water and bring together using your fingers into a smooth ball of dough. Wrap in cling film and leave in the fridge for as long as possible. (I made mine in the morning for dinner that evening).

Preheat the oven to 180℃.
Peel and slice the red onions finely and gently fry them in a pan with a little oil. Wait until they become soft and then slowly add in the balsamic vinegar to flavour them. Stir for 10-15minutes on a low heat bringing out the natural sugars in the onions. Turn off the heat once soft and dark in colour.

Remove the pastry from the fridge and roll out to the size of your pie dish. Gently grease the bottom of the tin and cover with the pastry. Prick the bottom with a fork to prevent it rising. Cover the top of the pastry with a little greaseproof paper and some baking beans or rice. Bake blind in the oven for 10mins until lightly golden. After ten minutes remove the beans and greaseproof paper and return to the oven for a further 5minutes to dry out.

Pour the onions first over the baked pastry followed by generous slices of the goats cheese. Pour over the whisked eggs and return to the oven for 20minutes until golden brown.

Serve with some simple salad.

Loaded Cheesy Nachos with Homemade Guacamole

Fantastic Finger Food!

These pack a serious punch if you are looking to serve something for light entertaining with numbers or fill an everyday lunchtime with something a little bit more exciting! It's perfect summer time food which doesn't take long to prepare and is light yet filling.


Ingredients: 
400g ground lean beef mince
1 white onion
2 garlic cloves
1 teaspoon of cumin
1 teaspoon of chilli
1 teaspoon of dried coriander
1 tin of chopped tomatoes
2 tablespoons of tomato puree

1 large bag of plain nachos
100g cheddar cheese grated
4 spring onions
handful of fresh coriander


Guacamole
2 avocados
1 lime
2 cherry tomatoes
1 shallot
1 red chilli
pinch of salt and pepper
finely chopped coriander

Method
Heat a little olive oil in a frying pan and gently fry the finely chopped onions and garlic together for 4-5minutes until soft but not coloured. Add in the spices and cook for 2-3minutes to release their flavours.

Next add in the lean mince and cook until brown. Add in the tomato puree and tin of tomatoes and leave to reduce on a medium heat for up to ten minutes.

Grate the cheddar cheese and leave to one side to sprinkle on top of the mince. (Be generous with the cheese!)

To make the Guacamole -
Smash up the two avocados with a fork and add the juice of one lime. This will help soften the avocados and create a smoother consistency. Add in the finely chopped red chill and cherry tomatoes along with the diced shallot. Finally add some chopped coriander on top. Mash up and leave to one side to serve alongside the nachos.

Once the sauce has reduced, spread on top of the nachos in a casserole dish and add the grated cheese. Heat under a hot grill for 5-7minutes until the cheese is melted. Sprinkle some spring onion and some cherry tomatoes on top and voila!

Simple, hearty beautiful food!

Hope you enjoy!

Fragrant Quinoa and Pomegranate Salad

So this is a first… Yes you did read the title correct. Yes I did in fact feature a recipe using Quinoa. And yes I did also include a recipe which is (new to poundofbutter) not a sweet dish. Two new phenomenons in one.  

I have always been a little suspicious of anything that gets promoted as the new ‘superfood’. Hence the reason why it took me a while to get around to trying quinoa. I must admit I was totally overwhelmed by the abundance of fresh flavours and texture from this recipe.

For anyone unfamiliar with Quinoa like myself it is a grain like crop derived from South America. It is cultivated as a food source for it’s edible starchy seeds and it is species of goosefoot. Strictly speaking, quinoa is a seed but it is commonly referred to as a grain and as such is prepared like so. 

Nutritionally it is high in protein, has essential vitamins and minerals such as calcium, phosphorus & iron, not to mention the 8 essential amino acids required for good health and repair. 

Regardless of all this one of the most interesting things for me about Quinoa is it’s texture. Something a little like barley with its chewiness, it also has a light fluffiness comparable to well prepared couscous. 

In this simple salad I decided to combine a small number of different ingredients which have been inspired by some pals of mine who regularly enjoy Quinoa. 

Finally would you know you're eating something very healthy? The answer is Yes. Quinoa needs plenty of flavours added to help it but in saying all this I would incorporate it again into my diet and I think some roasted butternut squash cubes would also really give it some extra body and flavour. 

This salad is a healthy, light dish delicately flavoured through the use of coriander, pomegranate and lemon. It is also a great gluten free dish to add to your table during this nice weather for the summer. This recipe serves 6 people as a small side dish serving. 

Hope you enjoy! 

Ingredients:

-1 cup of quinoa 

-1/2 red pepper 

-1 red onion 

-Juice of 1 lemon 

-1 pomegranate

-Bunch of coriander finely chopped 

-1/2 cup of toasted pine nuts 

-Several twists of freshly ground black pepper 

Method

1. To cook the quinoa, first rinse the quinoa in a sieve under cold water to remove any impurities for a minute or two. In a medium size saucepan combine the rinsed quinoa and 2 cups of water. Bring the water to the boil, then cover the pot and reduce the heat to a simmer and cook for 15minutes. Remove the quinoa from the heat and let it rest still covered for 5minutes. Uncover the pot, drain any excess water and fluff the quinoa with a fork and leave on a plate to cool completely. 

2. Toast the pine nuts in a dry frying pan over a medium - low heat for 2-3minutes stirring frequently until they turn a light golden brown colour. Do not leave the frying pan as they can burn easily. Transfer them to a small bowl and leave to cool. 

3. Finely chop the red pepper, red onion and coriander and combine together with the quinoa once cooled. Juice the lemon and add the juice to the quinoa mixture. Slice the pomegranate in half and using a wooden spoon lightly tap the back of the fruit to gently pop out the seeds. 

Assemble salad and toss together all the ingredients gently. Season with some freshly ground black pepper. 

Serve right away or refrigerate for later. 

New Beginnings

This blog is about to step up a notch. After five short years of teaching Home Economics in Dublin I have decided to venture down another road. Some may say a road less travelled. I’ve swapped my secure comfortable teaching job in Dublin to pursue something I can longer ignore. 

This September I am headed to Ballymaloe Cookery School and to say I’m excited is an understatement. I'm sharing this news as I hope that now it will allow me to spend more time doing and throwing myself into what it is I love. More time for blogging about food, preparing and cooking food, learning about food and immersing myself completely in the world of food, aka Ballymaloe Cookery School. 

Looking forward to sharing some of the journey! 

Wish me luck!

Caramel Squares

So perhaps you have some left over chocolate from all those Easter Eggs you got? No....?
I didn't think so. Nor do I. These are not for using up leftovers. These are just a little bit special.
I also call them the holy grail of my baking stash!
They take a little time, a little love and a little bit of waiting around but boy are they worth it in every aspect. I forgot how good a decent and fulfilling a caramel square can really be.
The chewy caramel, buttery shortbread and generous thick cold chocolate topping.

Complete Bliss.


Ingredients:
Shortbread Base:

• 225g plain flour 
• 2 teaspoons of cornflour 
• 80g fine caster sugar 
• 175g butter 
• pinch of salt 

Caramel Layer

• 1 tin of condensed milk 
• 100g caster sugar 
• 200g butter 
• pinch of salt 

Chocolate topping

• 400g good quality chocolate 

Method:
Begin my preheating the oven to 180℃.
Mix together the sugar, flour, cornflour and rub in the soft butter with your hands until it forms a soft crumbly dough.
Line a medium sized baking tray with non-stick greaseproof paper and press the biscuit base with your fingers into the tin. Bake in the hot oven for 20-25minutes until lightly golden.

For the caramel, place the butter, condensed milk, caster sugar and punch of salt into a good heavy based saucepan. Allow the sugar to dissolve gently. Boil the mixture for a good 5-10minutes until it changes to a thick luscious smooth caramel.
Once the biscuit layer is cooled pour over the caramel and smooth off with a spatula. Allow to set for 15minutes in the fridge.

Finally gently melt the chocolate in a bowl over barely simmering water. Do not let steam get into the chocolate as it will split.
Pour the smooth chocolate over the caramel layer and leave to set in the fridge ideally over night.

Chop up the next morning in even sized chunks and enjoy with a big mug of tea.
Bliss!

Chunky Chocolate Banana Muffins

Do you ever just have one of those days when you need a chocolate hit?
Today was one of those....
Baking is one of the most therapeutic activities for me. It calms me down and reminds me exactly what it is I love doing.
These muffins are so moist and delicate and I absolutely loaded them with chocolate chips and even cut up chunks of extra chocolate for an added extra hit!!

So simple and delicious!

My advice is to enjoy them warm straight out of the oven with the chocolate melting and oozing...  

Ingredients:

90ml milk 

2 eggs 

150g butter (melted)

225g plain flour 

1 teaspoon of baking powder 

150g golden caster sugar 

150g plain chocolate chunks 

2 small bananas (mashed up)

Preheat the oven to 180℃ and arrange 12 paper cases into a muffin tin. 

In a small bowl, whisk the milk, eggs and melted butter together until combined. 

Sieve together the flour and baking powder into a separate bowl. Add the sugar and chocolate chips. 

Stir gently to combine gradually adding in the egg mixture but do not beat. Add the mashed bananas. 

Spoon into the paper cases and bake for 20minutes.  

Allow to stand for 5 minutes on a wire tray. 

Sticky Ginger Cake with Lemon Drizzle

January is a long month. 

People are trying to be good, make up for all the boldness and extravagance of the previous weeks. The whole sugar-free great intentions tend to go a little over my head. 

For now I’ve adapted ever so slightly a recipe I watched being made on the ‘Afternoon Show’ on rte one. I’ve added in some chopped hazelnuts and almonds to give it some extra texture, bite and nutritional value.   

I must admit I was a little sceptical at first with this cake but boy was I pleasantly surprised at its mouthwatering taste, smooth nutty texture and warm comforting aroma. It is a rich dark coloured cake full of warming spices and packed full of healing ginger to give the immune system a good old boost this January. 

Sticky Ginger Cake with Lemon Drizzle 

Ingredients: 

225g self-raising flour 

1 tablespoon of ground ginger 

1 teaspoon of cinnamon

1 teaspoon of mixed spice 

115g butter 

115g dark muscovado sugar

115g treacle 

115g golden syrup 

250ml full fat milk 

85g grated fresh ginger 

1 egg 

75g chopped hazelnuts & almonds 

For the Drizzle 

50g icing sugar 

Zest of 1 lemon 

Juice of 1 lemon 

Method: 

Preheat the oven to 160℃. Grease or line a standard size loaf tin with butter. 

Gently melt the butter, brown sugar, treacle, golden syrup and milk in a heavy based saucepan until all the sugar is dissolved and the mixture is a nice smooth liquid.

Sieve the flour and spices into a mixing bowl and stir in the chopped nuts. Roughly grate the fresh ginger and add in along with the flour mixture. 

Pour the treacle mixture on top of the flour and stir using a wooden spoon. Add in the egg and continue to mix until evenly distributed.  

Pour the mixture into the greased tin and bake for up to 40minutes or until a skewer inserted comes out clean. 

To make the drizzle sieve the icing sugar into a bowl and grate in the zest of one lemon. Add the lemon juice and stir to make a thick smooth white drizzle. 

Once the cake is well cooled pour the drizzle over the top to create a zigzag design. 

This cake keeps for up to 4days due to the spices. 

It is the perfect little pick me up this January! 

Hope you enjoy!