Macarons with Chocolate Ganache Filling

Yummy and dangerously addictive.

Anyone one who follows this blog will probably have guessed that I usually don’t do dainty.

But trapped in the house on a rainy Saturday afternoon, I decided to rustle up something different . Macarons are cute little almond meringue cookies, and can have a variety of fillings including butter cream or jam. I have used chocolate ganache, which sounds fancy but is basically just cream and chocolate.

If you’ve seen macarons for sale they can come in a variety of rainbow colours, and can be eye wateringly expensive. This is a bit of a rip off considering that while they might be a bit fiddly they’re not especially difficult to make. They also make great gifts.

Always handy for gifts.

Ingredients

For the mcarons

210 Grams Icing sugar

95 Grams Ground almonds

3 Egg whites (at room temperature)

50 Grams Caster sugar

1/2 Tsp Vanilla paste

Food colouring (this is optional, but it does help them look nice. I would recommend using gel or powdered food colouring)

For the ganache

100 Grams Dark chocolate

150 Grams Double cream

Method

  1. Add the icing sugar and ground almonds to a food processor and whizz for a couple of minutes
  2. Sieve the sugar and almonds into a bowl, and discard any bits of almond that don’t go through the sieve
  3. In a separate bowl whisk the egg whites with an electric whisk until they form soft peaks Gradually add the caster sugar, vanilla and food colouring until you have stiff peaks (you’ve probably saw on cooking shows when the cook holds the bowl over their head and nothing moves)
  4. Start to fold in the sugar and almond mix with a spatula or large metal spoon in small batches
  5. When fully combined, transfer the batter into a piping bag
  6. On a sheet of baking paper, mark out circles about 3cm each. Put a dot of the batter on the four corners of a baking sheet and lay the baking paper on top (this will help it stay in place)
  7. Pipe a blob of the batter on the pre drawn circles until you have used up all the mix. I ended up using 2 baking trays
  8. Once you have piped all the mcarons, lift the trays a couple of inches and tap it down on the counter to get out any air bubbles. If you have any little tails of batter sticking up after piping, wet you finger and flatten them (it will stop them burning)
  9. Allow the macarons to sit out for 30 minutes, this helps them set and forms a skin
  10. Bake in an oven preheated to 150 degrees for 17 minutes, cool before filling
  11. To make the ganache, break the chocolate into small bits and put in a microwave bowl. Melt the chocolate in the microwave (blast for 30 seconds at a time, be sure not to burn)
  12. When the chocolate is melted, add the cream and stir until properly combined, allow to cool
  13. When the ganache is cool, take a palette knife and spread the filling on the underside of a macaron the sandwich with another. Continue until all the macaron halves have been sandwiched together

Easy Apple and Cinnamon Cake

Easy Apple and Cinnamon Cake

This is a great easy to make cake that will make your kitchen smell great. More importantly it tastes really good. I mean apple and cinnamon, of course it going to taste fantastic.

One of the ingredients is yoghurt, which helps keep the cake moist and light. The crunchy sugar and cinnamon topping makes it extra delicious.

Dry ingredients and apple chunks

Ingredients

1 Large eating apple (peeled, cored, and cut into 1.5 cm chunks

2 eggs

2 Tsp Baking powder

1/2 Tsp Bicarbonate of soda (baking soda)

200 Gram Caster sugar

210 Gram Plain flour

120ml Vegetable oil

120ml Natural yoghurt

1 Tsp Cinnamon

1 Tbsp Melted butter

Cake batter sprinkled with the sugar and cinnamon mix.

Method

  1. Set you oven to heat to 180 degrees, and line a 9in baking tin with grease proof paper
  2. In one bowl, add all your dry ingredients (except the cinnamon), and the chopped apple. Hold back 2 tablespoons of sugar in a separate bowl
  3. In a separate bowl add the yoghurt, oil, and eggs. Mix the ingredients, this will look like it’s split but don’t panic it’s fine
  4. Pour the cake batter into the baking tin
  5. You should still have 2 tablespoons of sugar in a bowl. Add the melted butter, and cinnamon to this and mix
  6. Sprinkle the sugar and cinnamon mix over the top of the cake batter, and bake for 35 minutes, or until a skewer comes out clean from the cake

Triple Chocolate Verrine

Rich and deliciously unctuous

This is a little teaser of the dessert for this week’s Supper Club. I like to test recipes before hand and this is a chocoholics dream.

I’m a total fan girl of Eric Lanlard (Cake Boy), his recipes are amazing. I wanted to try this for a while and eventually had a free day to try it. It’s not especially difficult, but it does take a while as you have to wait for the different layers to set.

I made mine in little jam jars. This is a really rich dessert, so you can make smaller versions in shot glasses if you don’t have an especially sweet tooth.

Top with some grated chocolate for a final flourish

Makes 4-6 jam jars, more if you’re using smaller glasses

Ingredients

Dark chocolate layer

75 Grams Dark chocolate

1 Tsp Caster sugar

2 Eggs (separated)

Milk chocolate layer

75 Grams Milk chocolate

1/2 Tsp Caster sugar

2 Eggs (separated)

White chocolate layer

2 Egg yolks

2 Tbsp Caster sugar

150 Gram White chocolate

250ml Double cream

Method

  1. Melt the dark chocolate and sugar in a heat proof bowl over a pan of simmering water. Remove from the heat
  2. Separate the eggs, and whisk the egg whites with an electric mixer until they reach the stiff peak stage
  3. Quickly stir the egg yolks into the slightly cooled chocolate mixture
  4. Fold the egg whites into the chocolate mixture until fully combined. Pour into glasses making sure there is an equal amount in each glass. Put into the fridge to set for 2 hours
  5. For the milk chocolate layer, break into small pieces and melt along the sugar in a heat proof bowl over a simmering water. Remove from the heat once melted.
  6. Separate the eggs, whisk the egg whites to the stiff peak stage.
  7. Add the egg yolks to the chocolate and mix well
  8. Fold the egg whites into the chocolate mixture and mix until thoroughly combined. Top up the glasses that already have the dark chocolate and put back in the fridge to set
  9. For the white chocolate layer, add the sugar and egg yolks to a heat proof bowl and heat over a pan of barely simmering water, whisk for 10 minutes. Remove from the heat and continue whisking until the mix looks light and creamy
  10. In a separate heat proof bowl, break up the chocolate and melt over a pan of simmering water.
  11. In another bowl (yes I should have mentioned that you’ll have a lot of washing up, but it totally worth it), whip the cream with an electric whisk until it forms soft peaks
  12. Add the melted chocolate to the egg and sugar mix and combine well
  13. Fold the mix into the whipped cream, and then add to the glasses. Chill for another 3-4 hours

I would recommend not serving this pregnant women, or very young children.

Pear and Ginger Upside Down Cake

Sticky delicious caramel, soft juicy pear, and a light sponge with a gentle hum of ginger.

It’s that time of year, frosty mornings, long dark nights and cravings for comfort food.

This cake is perfect with custard as a dessert, or just enjoy a slice along with a cup of tea or coffee.

Use pears that are not too soft and mushy, so they will stay in tact during baking.

Yummy as a tea time treat.

Ingredients

For the caramel

1 Orange (juice, keep the zest for the sponge)

60 Grams Butter

330 Grams Brown sugar

For the cake

4 Pears

1 Tsp Ground ginger

3 Eggs

375 Grams Plain flour

2 1/2 Tsp Baking powder

220 Grams Sugar

250 ml Vegetable oil

125 ml Milk

Method

  1. Add the sugar, butter, and orange juice to a pan. Bring to boil, ans simmer for 2-3 minutes until caramel begins to thicken. Allow to cool slightly
  2. Add the sugar, oil, orange zest, eggs to a bowl and with an electric whisk until throughly combined
  3. Then add the flour, baking powder, and groung ginger gradually. Half way through adding the other ingredients add the milk.
  4. Whisk until the batter is thoroughly combined
  5. Peel and core the pears, cut into thick slices or quarters . Arrange in the bottom of a well greased 9 inch spring form cake tin
  6. Cover the pears with the caramel, then add the cake batter on top.
  7. Bake in an oven preheated to 220 degrees for 10 minutes, reduce the heat to 180 degree and bake for a further 55 minutes, or until a skewer comes cleanly out of cake.
  8. Allow to cool completely before removing from the tin

Barm Brack

Plump juicy fruit loaf with a hint of orange and spice. Yummy with butter, and is also amazing toasted.

Halloween is a big thing in Ireland. Before all the commercialised plastic jack o laterns, fake cobwebs and Americanised trick or treating, Holloween was an ancient Celtic festival. According to legend Halloween was the night your ancestors souls returned to earth. Mischief and mishaps could occur, and there is also sorts of folklore that changes depending on where you go in the country.

Barm back (bairin breac in Irish, and apologies to all Irish speakers if I’ve misspelled this) was traditionally eaten at this time. This roughly translates as speckled loaf. The loaf is speckled with raisins and sultanas plump from being soaked in tea. There are stories that people would include different items and if you got it in your slice of the bread that would be your fortune for the year. These included things like if you got a ring you would get married, a dried pea meant you would stay single, and piece of cloth foretold poverty. There are various recipes, some use yeast, this one doesn’t and is much more straightforward. I used ordinary tea in this recipe, but you can also use teas like Earl Grey, or fruit teas. Some people include treacle, but I don’t like it so I left it out. The grated orange zest isn’t traditional but it’s what I like.

Ingredients

275 Grams Raisins

100 Grams Sultana

50 Grams Mixed peel (some supermarkets sell mixed fruit, so you can just total up to 425 Grams and use this instead)

300ml Black tea

200 Grams Brown sugar

225 Grams Self raising flour

1 Tsp Cinnamon

1/4 Tsp Nutmeg

Grated zest of 1 orange

Line your baking tin with parchment paper, or else grease the tin well

Method

  1. The night before you make the barm brack, make 300ml of black tea. I just added a tea bag to hot water for a couple of minutes, don’t let it stew for too long or it will get bitter. You don’t need to leave this overnight, but try to leave it at least 3-4 hours
  2. In a bowl, add the sugar, flour, spices and orange zest and combine. Add an egg and then add the tea and soaked fruit and mix well.
  3. Transfer to a round 8 inch baking tin and bake in an oven pre-heated to 180 degrees for 90 mins. Because there is quite a lot sugar in this loaf, it goes quite dark. This is how it’s meant to be, but about half way through I cover the top with some tin foil to stop it taking on too much colour before it’s fully cooked.

Braised Beef with Cheese Scone Dumplings

I made this as the main course for the October Supper Club, and had clean plates all round. This is proper Winter is coming, comfort food. Beef, cooked long and slow in dark velvety beer to make a rich unctuous gravy.

Serve up with some buttered greens, I made dauphinoise potatoes but mashed potatoes works well too.

If this wasn’t delicious enough, light tasty cheese scones bake on top, giving a crunchy top. Plenty of winter vegetables add to the rich savouryness of it all. This also freezes really well.

The lovely folks at NORN IRON Brew Co. gave me some of their amazing beers, and I used their Temple Imperial Porter, but if this isn’t available other dark stouts will do.

Serves 6

Ingredients

500ml Porter, stout or other dark beer

100 Grams Smoked Bacon

750 Grams Chuck beef

2 Carrots

1 Leek

2 Stalks of celery

1 Tbsp Tomato Puree

250ml Beef stock

4 Stalks of Thyme (or 1 Tsp of dried thyme)

Salt and pepper

For the scones

200 Grams Self-raising flour

50 Grams Butter

100 Grams Mature Cheddar Cheese (grated)

50-75ml Milk

1/2 Tsp Garlic powder

Method

  1. Cut the bacon into small strips and fry in a large dry pan until crispy. Remove the bacon and set to one side
  2. Cut the beef into 2-3 cm chunks and brown in the same pan used to fry the bacon, remove from the pan
  3. Cut the vegetables into chunks and add to the pan, cook for 5 minutes, add the tomato puree and cook for a further 5 minutes
  4. Add the meat back to the pan, add the the stock and beer to the pan and stir to make sure all the tasty crispy bits get stirred into the sauce
  5. Cover with a lid and simmer for 90 minutes
  6. Remove the lid and check the seasoning, allow to simmer for another 30 minutes without the lid to allow the sauce to thicken, then allow to cook
  7. For the scones, cut the butter into small cubes, and rub into the flour
  8. Add the garlic powder, and grated cheese and stir until we’ll distributed
  9. Add the milk a little at a time, until the mix comes together and is moist but not too sticky
  10. Turn onto a floured surface, and cut into 6 equal sized pieces (don’t handle too much or the scones will be tough)
  11. Place the scones on top of the beef mixture. Bake in an oven pre-heated to 180 degrees for 30 minutes until crispy and golden

Possibly the filthiest brownies ever made.

Fudgy brownie, topped with chewy marshmallow and then a layer of crunchy rice crispies coated in peanut butter and chocolate.

Anyone who follows this blog has probably worked out that I try to make reasonably healthy recipes. However, I think there is always room for some filth in your life. A good basic brownie is hard to beat, and there are endless variations you can make. I like food with different textures, so when I saw a version of this from Yammies Noshery, I had to try to make them. Apart from the fact these taste like a little square of heaven, they’re also gluten free. So you can treat your intolerant loved ones to something other than a coconut macaroon. These are great for Halloween parties or judge because you feel like a bit of filth.

Ingredients

For the brownies

260 Grams White sugar

180 Mil Vegetable oil

4 Eggs

1 Tsp Vanilla bean paste

200 Grams Cocoa powder

1/4 Tsp Salt

60 Grams Chocolate chips (or chopped chocolate)

For the topping

180 Gram Bag of mini marshmallows

250 Grams Chocolate

160 Grams Peanut butter

75 Grams Butter

400 Grams Rice crispies

These little nuggets of deliciousness melt and toast up to add another layer of flavour

Method

  1. Line a 9 x 13 inch baking tin, and preheat your oven to 180 degrees
  2. For the brownies, add the oil and sugar together and mix until we’ll combined. Whisk in the eggs, and vanilla, then add the cocoa powder and salt and mix until combined.
  3. Fold in the chocolate chips, and pour into your lined baking tin. Bake of 17 minutes (if you prefer a more cakey brownie leave them in the oven for another couple of minutes)
  4. Take the brownies out of the oven and sprinkle the top with mini marshmallows, and return to the oven for another 8 minutes
  5. The marshmallows should have melted and be looking slightly toasted around the edged
  6. Allow to cool before adding the next topping (I didn’t wait and it was a nightmare to spread)
  7. For the crunch topping, put the chocolate, butter, and peanut butter in a large microwave proof dish.
  8. Microwave for 30 seconds at a time and stir, taking care that the mix doesn’t burn
  9. When melted, add the rice crispies and mix until they are fully coated
  10. Spread the mix over the cooled marshmallow topped brownies and allow to set before slicing into small squares (these are seriously rich, and can always have another one if you can manage it)
Allow the marshmallows to cool be trying to spread the crunch topping