I know what you’re thinking, it sounds weird, but the only the reason this is called a salami is because it looks a bit like until it’s sliced.
These are traditional in Italy and Portugal around Christmas , and are usually filled with delicious festive ingredients like fruit, nuts, cookies, and booze. I had looked at different recipes, but ended up just adding the ingredients that I like.
This is seriously rich, so a thin slice with a cup of coffee is heaven. Its also great with ice cream if you want a lighter dessert at Christmas. This will live in the fridge for up to week, but probably won’t last that long.
250 Grams Dark Chocolate
250 Grams Ginger nuts
100 Grams Butter
150 Grams Caster sugar
100 Grams Dates
100 Grams Nuts (I used a mixture of what I had in the cupboard)
2 Tbsps Cointreau orange liqueur (optional)
Zest of 1 orange
2 Tbsps Icing Sugar (for coating the salami)
Break the chocolate into a bowl, and melt in the microwave, or over a pot of simmering water
In a separate bowl with an electric whisk, cream the butter and sugar together until its light and fluffy
Add the eggs, one at a time to the butter and sugar mix. Don’t worry if this looks curdled, it will soon look OK
Mix in the melted chocolate to the butter mixture.
Crush the ginger snaps in a plastic bag, until they are in small bits, but not dust. Chop the nuts and dates roughly, and grate the zest of the orange
Combine all the ingredients, and mix well, ensuring everything is well coated with the chocolate mixture
Keep the mixture in its bowl and refrigerate for around 30 minutes until it firm’s up
Take the mixture out of the fridge, lay a double sheet of clung film on a counter
Empty the mixture onto the cling film and with your hands, mould into a sausage shape
Cover with the cling film and role on the counter until its smooth
Chill in the fridge over night (or for at least 6 hours)
On a chopping board or plate sprinkle half the icing sugar. Sprinkle the rest of the sugar over the chocolate and pat until coated.
I wrap mine in baking parchment and keep in the fridge, cutting myself some every time I pass the fridge
I love shortbread, but I had horrendous flashbacks of trying make it in Home Economics class in school. It was a nightmare to roll out, stuck to the counter top, and was impossible to cut out and transfer to the tin neatly.
All this changed, when I discovered this recipe from the amazing women who run the The Edible Flower, in Ballyinahinch. This recipe is incredibly easy, doesn’t need to be rolled out, and is easy to cut into neat fingers for serving. These also make lovely little gifts if you fancy them up in a nice bag, or tin.
315 Grams Butter
350 Grams Self raising flour
120 Grams Caster sugar (plus a little extra to dust the finished shortbread with)
120 Grams Corn flour
1/2 Tsp Salt
1 1/2 Tsps Cinnamon (optional)
Preheat your oven to 140 degrees
Melt the butter in a pam over a low heat, or in a microwave in short bursts
Weigh out all your other ingredients in a bowl and add the melted butter
Mix until it is a soft dough, making sure there are no floury bits
Press the dough into a 20cm x 30cm Swiss roll tin. You can smooth the top with a palette knife if you want it completely smooth, but don’t worry if you don’t
Bake in the preheated oven for 60 minutes. Once cooked, cut into fingers, while still warm. Sprinkle lightly with a little caster sugar
Makes 28 large or 56 small fingers of shortbread. This shortbread freezes really well, and also makes really nice gifts for people
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.
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
Add the icing sugar and ground almonds to a food processor and whizz for a couple of minutes
Sieve the sugar and almonds into a bowl, and discard any bits of almond that don’t go through the sieve
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)
Start to fold in the sugar and almond mix with a spatula or large metal spoon in small batches
When fully combined, transfer the batter into a piping bag
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)
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
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)
Allow the macarons to sit out for 30 minutes, this helps them set and forms a skin
Bake in an oven preheated to 150 degrees for 17 minutes, cool before filling
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)
When the chocolate is melted, add the cream and stir until properly combined, allow to cool
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
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.
Makes 4-6 jam jars, more if you’re using smaller glasses
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
Melt the dark chocolate and sugar in a heat proof bowl over a pan of simmering water. Remove from the heat
Separate the eggs, and whisk the egg whites with an electric mixer until they reach the stiff peak stage
Quickly stir the egg yolks into the slightly cooled chocolate mixture
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
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.
Separate the eggs, whisk the egg whites to the stiff peak stage.
Add the egg yolks to the chocolate and mix well
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
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
In a separate heat proof bowl, break up the chocolate and melt over a pan of simmering water.
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
Add the melted chocolate to the egg and sugar mix and combine well
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.
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.
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
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
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.
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.