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!
1 plain tortilla wrap
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.
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
225g (8oz) caster sugar
1 teaspoon vanilla extract
3 free range eggs
280g (10oz) self-raising flour (sieved)
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.
|Ready for the oven|
|Cooling on the wire tray|
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
200ml (1 cup) milk
pinch of salt
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
- Put the popcorn and the sweets into a bowl.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
- Pour the chocolate over the popcorn mix and stir.
- Spoon the the mixture into a large container and place in a fridge for a hour.
- Remove for the fridge and enjoy
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
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
1 tsp salt
Freshly Ground Pepper
- Melt the butter in a heavy saucepan. When it foams add the onions and potatoes, and toss in the butter until well coated.
- 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
- 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.
- 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.
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.
3 ripe bananas
½ tsp vanilla extract
2 tbsp glenisk organic yougurt
1 tbsp honey
1. Blend all the ingredients together in a large jug with a hand blender until smooth.
2. Pour and enjoy.
Rachel Allen's Polka Dot Cookies
225g (8 oz) Butter
375g (15 oz) Soft Brown Sugar (or light muscovado sugar)
2 tsp Vanilla Extract
2 Eggs, beaten
350g (14 oz) Plain flour
½ tsp Salt
1 Level tsp Baking Powder
1 Level tsp Bicarbonate of Soda
150g (5 oz) Smarties / Chocolate Chips
1. Pre-heat the oven to 180 ̊C / 350 ̊F / Gas Mark 4 /
2. Cream butter and sugar together. Add in the vanilla extract and eggs.
3. Mix the flour and salt into a bowl. Sift in the Bicarbonate of soda and Baking Powder and mix well.
4. Add the dry ingredients into the wet.
5. Add the smarties last.
6. Roll into little balls (walnut size if you want small ones or golf ball size if you want larger ones. I pressed in a smarty on the smaller ones so that there would definitely be a smarty on the top of each cookie.
7. Bake for 12 – 16 mins. If you want chewy cookies, bake until the edges are turning brown but the middle is still pale. If you want crunchy all the way through then bake until golden all over.
8. Cool on a wire rack.