Category Archives: Sugar

Recipe: Nyomtastic Scones

Nyomtastic Scones
Nyomtastic Scones

Ingredients;

625g Tipo 00 Flour
1 rounded tsp baking soda
2 rounded tsp cream of tartar
1 teaspoon salt (if using salted butter use 1/2 a teaspoon)
100g chilled butter cubed
1 egg beaten
300ml milk
25g castor sugar


Hard to believe it’s nearly 3 weeks since I wrote this post about Roma’s excellent Tipo 00 flour, time sure is flying. Why do I mention it here? Well, Will made a comment that pasta flour makes great scones. As I had been meaning to have a blast at making some scones, this was a great excuse to try something a little different.

I started with Rhyleysgranny’s Scone recipe and after a little playing around with the ingredients I came up with this.

Pre heat your oven to 200C.

Take all your dry ingredients and sieve them into a large bowl. Next add the butter and work this in with your hands until you have what looks like breadcrumbs.

Next add about half the beaten egg and the milk and continue to mix this together until you have a moist dough. Then on a well floured surface pat or roll the dough out until it’s about 2cm thick and cut with a circular cutter. Place these on a greased and floured baking tray, don’t be afraid to roll up the off cuts and make a few out of that as well. Then place them in the oven and bake for about 15 minutes or until they have risen and turned golden on top.

Remove from the oven to a cooling rack and as soon as you can hold them without burning your fingers serve with butter and Jam – preferably home made and strawberry. If you can stop at just one you’re doing well! :)

Recipe: Lemon Cake

Freshly cut Lemon Cake
Freshly cut Lemon Cake

Ingredients;

For the sponge:

170g softened butter
170g caster sugar
2 eggs
170g self-raising flour

For the icing:

Freshly-grated rind of 1 lemon
Freshly-squeezed juice of 1-2 lemons (I used the juice of one and a half lemons, so add the juice of one and then taste)
110g caster sugar


Preheat your oven to 180 degrees Celsius.

Put the butter, sugar, flour and eggs into a bowl, or into the bowl of a food mixer. Mix gently to combine.

Spread the mixture evenly into a well-greased Swiss Roll tin or a 9-inch cake tin. Bake in the preheated oven for 20-25 minutes, until golden-brown and well-risen.

Meanwhile, mix the icing ingredients together, and pour over the sponge as soon as it comes out of the oven and leave to cool. Cut into squares/slices and serve.

George says
“This goes great with Strawberry Ice Cream as a Dessert”

With thanks to TheLovingSpoonful for the recipe.

Recipe: Strawberry Ice Cream

Strawberry Ice Cream
Strawberry Ice Cream

Ingredients;

5 large eggs
600g fresh ripe strawberries
Juice of half a freshly squeezed lemon (about a tablespoon)
100g sugar
200ml milk
200ml double cream


The restaurant that inspired me to start making my own pizzas (Da Michele, Stezzano, Italy) also makes their own ice cream and while I’m a sucker for their vanilla (it really is divine) Elly and Anto were completely taken with the strawberry when we visited last September. I waited until strawberry season began this year to start perfecting my own strawberry recipe and I’m really happy with this one.

The most important thing with this recipe is to use the freshest strawberries you can get your hands on, it really makes a difference to the overall flavour. They should be sweet but still have that tart bite.

So once you have strawberries, give them a rinse under running water and remove the cores. Next, purée them in a blender, until smooth and pass it through a sieve to remove the seeds, you may need to do that last step twice to remove all the seeds.

Place the strawberry purée in a pan along with the lemon juice and heat the mixture gently, as the purée warms up it will begin to give off a strong strawberry smell, just before the mixture comes to the boil remove it from the heat and put it to one side to cool.

Next separate the egg yolks. The egg whites are not needed for this recipe so you can put them to one side to be used later for and egg white omelettes or meringues. Whisk the egg yolks with the sugar until they turn a pale yellow and have a smooth consistency.

Next bring the milk to a gentle simmer and remove from the heat. While whisking the egg mixture add the warmed milk in a slow trickle – if you add it too fast there is a chance you could scramble the eggs, which is no good for making ice cream.

Now place the egg yolk mixture over a low heat and while stirring continuously, allow this to thicken into a custard. You’ll know when it’s ready when it coats the back of a spoon easily and does not just flow off. Be careful to keep the egg mixture below 76C as the eggs will scramble at that temperature. Once you are happy that the custard has thickened, remove it from the heat, mix in the strawberry purée and place in a sealed container in your fridge and allow it to cool down as much as possible (5C or less).

While you’re waiting for the custard to cool down whip the cream to soft peaks. Once the custard has cooled completely, gently fold the cream into the custard and either follow your ice cream machines instructions to freeze it or place in a sealed container in your freezer until frozen, remembering to stir it every ten to fifteen minutes to break up the ice crystals.

Once the ice cream has frozen you’re ready to serve, be aware that this is a strongly flavoured ice cream, while sweet it also has that fantastic tart bite that just makes a strawberry, it goes great with most sweet pies and if you’re a real strawberry lover is fantastic on it’s own.

Gino’s Tiramisu

Yesterday, I mentioned that Gino made tiramisu as part of his demonstration at Taste of Dublin and thanks to the wonder that is modern camera phone technology today we bring you *ahem* a guest recipe from one of the worlds best known chefs 😉

Recipe: Beer Sorbet

Beer Sorbet
Beer Sorbet

Ingredients;

500ml Hoegaarden
5 tablespoons sugar

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On a hot summer’s day, with the BBQ ablaze and beers on the go, show off to your friends with this cool refreshing beer sorbet at the end of your meal.

Pour 500ml of Hoegaarden into a large bowl and stir in the sugar until dissolved. Adding the sugar will cause the beer to foam rapidly, so use a bowl at least 3x the volume of the beer.

From here, follow the instructions on your ice-cream or sorbet maker to freeze your sorbet.