600g digestive biscuites
2tbls of honey
500mls of fresh cream.
400g Philadelphia cream cheese
400g mint Oreo biscuits
67g hartleys orange jelly
1 teaspoon of water
Grease a 9”inch round (or square) cake tin with margarine. Line it with grease proof paper.
Base: break up all the biscuites untill nearly like bread crumb consistency . Melt down the butter in a small saucepan and add to the digestive mix along with the two spoons of honey. Combine and mix well together untill butter is absorbed in all over.
Whipp cream untill semi whipped ,take out put in bowl and let it sit in the fridge while preparing the rest of the filling. Scrape out the mint centre filling of the Oreo biscuits and leave in bowl , break the remaking biscuit of the Oreo and leave separate aswel. Cream together the Philadelphia and sugar until a smooth consistency. Melt down the jelly with 2tbls of water and add to the cream cheese filling along with the Oreo centre mint filling and let beat slow to mix evenly. Then slowly fold in the semi-whipped cream and Oreo biscuits.
Here is another old family favorite, queen of puddings
5 oz bread crumbs
3 oz caster sugar
5 egg yolks
250 ml cream
250 ml milk
Zest of two oranges
Few drops of vanilla extract
4 tablespoons raspberry jam
4 egg whites
4 oz caster sugar
Put milk, cream and vanilla into a saucepan and bring gently to the boil. Lightly whisk caster sugar and egg yolks together in a large bowl until light and fluffy, then add the hot milk and cream whisking it together. Add the bread crumbs and orange zest and put in an oven proof dish, greased if necessary and allow to stand for 15 mins.
Sit the dish into a deep roasting tray and fill the roasting dish half way with hot water. Bake in a preheated oven at 150/160 degrees C for 30-40 mins, until custard has set. Remove from the oven and allow to cool.
Heat the jam and spread over the top of the pudding.
For the meringue , Whisk the egg whites until it makes stiff peaks and add the sugar. Put the meringue on top of the pudding, you can sprinkle the top with a little icing sugar if desired. Return to the oven at 140/150 degrees C for about 25-30 mins until meringue is golden and crisp.
Serve at once. Enjoy!
Here is a very tasty and healthy summer fruit smoothie for these beautiful hot days.
250 g low fat natural yogurt
4 ripe bananas
2 peeled oranges
10-15 strawberries ( frozen strawberries or raspberries will do instead )
3 tblsp of honey
250ml orange juice
Place all ingredients into a large jug and blend . Serve in a tall glass with a straw And garnish with fruit of desired.This recipe serves 4.
Enjoy the sunshine and stay safe .
Hi everyone? hope you are all keeping safe and well . Here’s a very quick dessert to put together, you can use any fruits in this and it is lovely with a scoop of ice cream and fresh whipped cream
Apple and Summer Fruit Cobbler
4 medium sized cooking apples sliced
50 g of mixed summer fruits .( I used frozen berries )
40g of brown sugar
Mix all these together and put in your pudding dish . Leave to one side
300g self raising flour
100 g of chilled butter diced
3 eggs beaten
10 tblsp of milk
100g caster sugar
Put flour and butter in bowl and rub together until it becomes like breadcrumbs.
Beat the eggs together with the milk and add to the flour mixture along with the sugar and mix into a soft scone mixture. Then with a dessert spoon put blobs of the mixture over the fruit . Place into a preheated oven of 170 degrees C for 35-40 mins . Serve warm with a good serving of ice cream . Enjoy take care of each other.
Regards siobhan 🤗🤗
Jake and Danny missed our Whitford Bickies so much they got their mam to text Chef Marguerite for the recipe and they look amazing well done guys, these would make a lovely mothers day gift, want to give it a go check out the recipe and dont forget to post a pic
#thefutureisingoodhands #mothersday #itsthelittlethings #wexford #sharingiscaring
300g soft butter
160g brown sugar
160g castor sugar
1tsp vanilla essence
460g plain flour
1 tsp baking powder
60g ground almonds
1. cream, butter and sugars together in a mixing bowl then add vanilla.
2. Slowly add eggs one at a time.
3. When eggs are combined into the mixture, add flour, almonds, baking powder. Combine well.
4. Put dough onto a lightly floured surface and roll out to approximately 1cm thickness. Using a cookie cutter cut out your cookies placing on parchment covered baking sheet. Gather reminding dough and repeat above steps until all the dough is used.
5. Bake in a preheated oven @160° for approximately 10/12 mins
If you want you can add 200g of chocolate chips to the above recipe or alternatively replace the almonds for coconut.