Huevos rancheros

Serves 2

This is so delicious! There are lots of different takes on this Mexican recipe and this is mine. It's very straight forward and makes for a brilliant brunch, lunch or tea. I served ours with homemade guacamole but the addition of beans to the mix and some crusty bread for mopping-up would be fantastic. 

Ingredients 

1 small onion, chopped

2 cans of chopped tomatoes

1 pepper of choice (I used a long sweet red pepper) 

0.5 can sweetcorn (I used one with mixed peppers) 

1 tsp garlic purée 

2 tsp smoked paprika

1 tsp Piri piri seasoning

Dash of Tabasco sauce

Big handful of baby spinach leaves

4 Glenballyeamon free range eggs

Generous grating of cheddar cheese

Seasoning to taste

Method 

Fry-off the onion, garlic and peppers then add the tomatoes and corn plus a quarter can of water along with the spices and Tabasco sauce. 

Allow to cook gently for 10 minutes then season well to your liking.

Stir-in the spinach then crack-in the eggs so they are evenly spread in the pan. Pop on the lid then allow to cook gently until the eggs are poached to your liking.

Once cooked grate the cheese on top then serve with your choice of accompaniments. Tortillas, crusty bread, guacamole and salad all work well.

  

 Huevos rancheros with Glenballyeamon free range eggs. 

Huevos rancheros with Glenballyeamon free range eggs. 

The Woman Next Door's 'Spanish omelette'

Serves 8-10 as a tapas dish or less if making a more substantial part of a meal

You either love or hate Eurovision, right?. In our house we use it as an opportunity to catch-up with friends and share some food and wine from other European countries to make a bit of an evening of it. As always, the programme was on but everyone was more focused on chatting and the delicious bites on the table. My contribution was some tapas dishes, one of which was my take on a Tortilla Espanola or Spanish Omelette. This is my recipe.

Ingredients 

7 free range Glenballyeamon eggs

1/4 cup of milk

8 baby potatoes, sliced & steamed or boiled

1 small onion, chopped & softened  

Seasoning

Method 

Line a round sponge tin  (I use the ready-to-use greasproof tin inserts) and pre-heat the oven to 180 degrees.

Whisk the eggs and milk together until completely combined. Season well to your liking. 

Take the cooked onion and potato and spread out in the sponge tin. 

Pour on the egg and milk mixture. 

Bake in the oven for about 20 minutes or until the omelette is firm throughout.

Allow to cool before slicing.  

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 Sliced & ready for munching.

Sliced & ready for munching.

Yorkshire puddings

Makes 4 large Individual puddings

These need very little introduction. I mean, who doesn't love a Yorkshire pudding?! You can also use the batter to make smaller puddings in a bun tray or use a baking tray to make one large one you can slice.

 Ingredients

115g flour

1 Glenballyeamon free range egg

250 ml milk (I use whole milk) 

Pinch of salt

2 tbsp oil or fat of choice

Method 

Preheat the oven to 220 degrees & pour a little oil or fat into each hole in the tray.

Put the tray into the oven for the oil or fat to heat to smoking point whilst you prepare the batter.

In a bowl mix the flour and salt thoroughly, create a well and then break the egg into the centre.

Beat the egg into the flour steadily with a fork or whisk. 

Beat in the milk slowly until the mixture resembles double cream then pour it into the tray holes leaving a short distance clear from the top.

Bake in the oven for 20-30 minutes and longer if making one large pudding. 

I find that if you can allow the Yorkshire puddings to sit in the oven for 20 minutes or so before opening the door there is a greater chance of them staying puffed-up and avoiding the dreaded sinkage!

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Creamy custard rice

Serves 4-6

Rice pudding and custard are two of my favourite things and this recipe brings them both together. The creaminess of the pudding goes really well with the tartness of a stewed fruit and I would highly recommend stewed rhubarb. I've included a simple recipe for stewed rhubarb below.

Ingredients

75g pudding rice

1 pt whole milk

100g Demerara sugar

1 Glenballyeamon free range egg yolk

0.5 tsp vanilla extract

1 tbsp butter plus extra for greasing

Method 

Grease a baking dish and pre-heat the oven to 150 degrees. 

Combine all the ingredients together in the greased dish and bake for about an hour or until the rice is tender and has fully absorbed the milk and the pudding is set. 

For an easy stewed rhubarb combine a few chopped stalks with 3 tablespoons of Demerara sugar and a splash of fruit juice. Bake in the oven at 180 degrees for about 20 minutes or until the rhubarb has softened to your liking.

 Creamy custard rice. 

Creamy custard rice. 

 Stewed rhubarb. 

Stewed rhubarb. 

Raspberry & dark chocolate bread & butter pudding

Serves 4-6

This is a really easy recipe that doesn't require the scales and delivers a soft and creamy pudding with a delicious crunchy topping. 

Ingredients

6 slices of bread, buttered & halved

2 handfuls of dark chocolate chips

0.5 small punnet of raspberries

3 Glenballyeamon free range eggs

2 cups of milk

1 cup of cream

3 tbsp Demerara sugar

1 tsp vanilla extract

Butter for greasing

Method

Grease a baking dish with butter and pre-heat the oven to 180 degrees.

Layer the bread and butter slices in the dish along with the chocolate chips and raspberries. 

Whisk the eggs, milk, cream, sugar and vanilla in a bowl then pour over the top of the layered bread. 

Push the bread down into the mixture so it starts to soak it up. 

Bake the pudding for 25-30 minutes until the top is lovely and crispy, the mixture has set and the main bulk of the pudding wobbles.  

Serve with custard, cream and/or ice cream. 

 Raspberry & dark chocolate bread & butter pudding. 

Raspberry & dark chocolate bread & butter pudding. 

Soft boiled eggs with hot smoked salmon potato salad

Serves 2

This is a lovely recipe for a Spring lunch or brunch and uses some fantastic local ingredients too.

Ingredients

2 Glenballyeamon free range eggs

1 North Coast Smokehouse hot smoked salmon fillet

4 slices of Ursa Minor Bakehouse sourdough of choice (I used seeded)

8 baby potatoes, boiled

2 scallions

2 tbsp mayonnaise

Seasoning

Spinach leaves

Prawns to garnish

Method

Boil the eggs to your liking. I like them on the slightly firmer side of soft for a salad so after bringing the eggs to a boil in a pan of cold water, allow to boil for 2 minutes maximum.

Flake the fish, chop the potatoes and slice the scallions. Combine these ingredients with the mayonnaise (recipe for homemade in an earlier post here) and seasoning.

Toast the sourdough and butter to your liking. Top the toast with the potato salad, adding a few prawns, if you like and plenty of spinach leaves. 

Slice the boiled eggs and sit them on top to finish off the dish perfectly. 

 Soft boiled Glenballyeamon eggs with hot smoked salmon potato salad. 

Soft boiled Glenballyeamon eggs with hot smoked salmon potato salad. 

Potato rosti with hot smoked salmon & poached eggs

Serves 2 

This is a delicious celebration of several local ingredients: Glenballyeamon free range eggs, North Coast Smokehouse hot smoked salmon and baby potatoes. 

Ingredients 

5 Glenballyeamon free range eggs

2 North Coast Smokehouse hot smoked salmon fillets

6 baby potatoes, skins on

2 tbsp mayonnaise

2 scallions

Seasoning

Method 

Grate the potatoes, chop the scallions and combine with 1 of the eggs (beaten), the mayonnaise and seasoning. 

Heat a little oil in a pan an gently fry the rosti until browned on both sides. You will get 6 from the mixture.

Meanwhile get some water boiling in a pan ready to poach the eggs and flake the hot smoked salmon.

Poach the eggs to your liking.

Stack the rosti on the plates with the flakes salmon and poached eggs on top. 

Serve with some mixed leaves. 

 Potato rosti, hot smoked salmon & poached egg. 

Potato rosti, hot smoked salmon & poached egg. 

Easter biscuits

 Makes approximately 24 biscuits

You can't beat a bit of Easter baking with the children. These biscuits are super simple to make and the dough keeps in the fridge really well too. What shapes you make and whether you ice them or not is completely up to you. As you can see, my icing techniques are far from advanced! ;-) They taste great though!

Ingredients 

300g plain flour

150g caster sugar

250g soft butter

1 free range Glenballyeamon egg yolk

2 tsp vanilla

0.5 tsp salt

Method

Cream the butter and sugar in a mixer then add the egg yolk and vanilla before beating together. 

Finally, add the flour and salt and combine until you have a smooth ball of dough. 

Wrap the dough in clingfilm and chill in the fridge for half an hour. 

Heat the oven to 180 degrees and prepare some trays with greaseproof paper. 

Split the dough into two halves if you don't need to make the full batch now. The other half will keep nicely in the fridge for a day or two. 

Roll the dough with a little flour to about 0.5cm thickness. 

Cut out the biscuit shapes and place them on the trays with plenty of room around each one. 

Bake the biscuits for approximately 12 minutes. 

Allow to cool for 5 minutes on the the trays then transfer to a wire rack to cool completely.

If icing is your thing go ahead and ice the biscuits once they're cool. Happy Easter!

 

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Easter biscuits with Glenballyeamon free range eggs. 

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Easter biscuits with Glenballyeamon free range eggs.

Easter chocolate loaf cake

Serves 6

This is a seasonal take on a Victoria sponge loaf cake that I have blogged about before.  it is rich and chocolatey and pretty fool-proof too. Happy Easter!

Ingredients 

2 Glenballyeamon free range eggs

100g self raising flour

25g cocoa

125g soft brown sugar

125g softened butter

1 tsp baking powder

10 mini Lindor eggs, unwrapped

10 Cadbury mini eggs for crushing & a handful to decorate  

125ml double cream, whipped

Method 

Pre-heat the oven to 180 degrees and grease and line a loaf tin.

Take the flour, cocoa, eggs, butter, sugar and baking powder in a bowl and mix until fully combined. 

Put all of the mixture into the lined loaf tin. 

Take the Lindor eggs and press into the cake mixture as per the picture below. 

Using a spoon pull some of the cake mixture up to cover the tops of the eggs. 

Bake the cake for approximately 30 minutes or until baked through. 

Meanwhile, crush the Cadbury mini eggs with a rolling pin and stir into the whipped cream. 

Once cooked, allow the cake to cool for 10 minutes in the tin before you turn it out to cool further. You can serve this warm or cold but slightly warm with a dollop of the cream and an extra mini egg on top is perfect!  

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Easter chocolate loaf cake.

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Press the mini Lindor chocolate eggs into the cake mixture. 

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Easter chocolate loaf cake with Glenballyeamon free range eggs. 

Croissant eggs royale with avocado

Serves 4

This is a very simple dish to make but it delivers plenty of flavour and makes a real treat for Sunday night tea or perhaps a weekend brunch. It is based on a classic - Eggs Royale but instead of poached eggs I'm using scrambled eggs and instead of muffins I'm using croissants. I would ideally use freshly baked croissants from Ursa Minor Bakehouse but I've had to make do with supermarket ones today. If you aren't keen on smoked salmon then you could go for ham or go vegetarian with some wilted spinach.

Ingredients 

6 free range Glenballyeamon eggs (whisked)

Knob of butter

4 large croissants (sliced open)

1 avocado (sliced)

Spinach leaves

Hollandaise sauce (homemade or shop bought)

Cherry tomatoes to serve  

Method 

Slice the tomatoes and avocado so they are ready. 

Heat the pan ready for the scrambled eggs. 

Slice the salmon (or ham) ready for the croissants. 

Put the Hollandaise sauce into a pan and heat gently on the hob. Today I am using a fresh shop-bought sauce from Marks & Spencer.

Put some of the spinach leaves, avocado and salmon into the open croissants.

Scramble the eggs with the butter in a pan until they are to your liking. Season. 

Stuff some of the scrambled egg into each of the croissants and top with some of the hollandaise sauce.

Serve with the tomatoes. 

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Free range Glenballyeamon eggs scrambled to creamy perfection.

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Creamy scrambled egg with Hollandaise sauce, avocado, smoked salmon on croissant.

Hot smoked salmon & dill mini frittata

Serves 4 as a meal or 12 as canapés  

The mixture can be used to make frittata of any size but I've gone for minis here to make a canapé. The dish would be great served warm as a breakfast or brunch but you can let them cool and they're equally delicious. I have sat them on pieces of toasted potato bread that I cut out with a cookie cutter but they look cute and taste fab on their own. You could even serve a wee sauce or dip with them; perhaps some chilli jam?

Ingredients 

5 Glenballyeamon free range eggs

Generous splash of milk

Butter for greasing

Freshly ground pepper

Paprika

Fresh dill (dried is fine if that's all you can get) 

1 fillet of North Coast Smokehouse hot smoked organic salmon

Method  

Grease a 24-hole mini muffin tray & pre-heat the oven to 180 degrees. 

In a jug whisk the eggs, milk, pepper and paprika. 

Flake the fish into small pieces and distribute across the 24 holes, topping each with a pinch of dill. 

Top each hole with some of the egg mixture. 

Bake in the oven for 13 minutes or until the frittata are brown and cooked through. 

Allow to cool in the tray for a moment then use two teaspoons to remove the frittata. 

Serve warm or cold. 

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Hot smoked salmon mini frittata with Glenballyeamon free range eggs. 

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Hot smoked salmon mini frittata with toasted potato bread. 

Orange & cranberry bread pudding

 Serves 10+ people

When I was thinking about this week’s recipe the weather and resultant panic for food in areas around the UK and Ireland made me think about making something with limited or simple ingredients. What could be better than bread pudding?!

The bread pudding I grew up with was an English version but there are varieties of it throughout the world, all made with slightly different ingredients and served in slightly different ways. The version I know dates back to the 11th century in England and was considered a ‘poor man’s’ dish as it didn’t require large quantities of expensive ingredients. Having fewer foods to-hand and perhaps needing to sustain many people from a very limited larder meant that bread pudding ticked a lot of boxes.

Often the tastiest of dishes we know now are borne out of ‘peasant food’, as it is has been referred to by many cultures. Stews and soups are perfect examples of making something wholesome, fortifying and delicious out of few or cheaper items. So whilst the weather remains chilly why not make some of this? It’s not for the faint hearted nor people who prefer a light, fluffy treat that melts in the mouth. It is rich, fruity and rather heavy but it is lower in sugar and fat than a fruit cake and is wonderful hot or cold.


Ingredients

500g wholemeal bread torn into small pieces

350g dried cranberries

200g other dried fruit of choice e.g. raisins, sultanas, candied peel

1 heaped tbsp mixed spice

1 tsp vanilla extract

Rind of an orange

2 Glenballyeamon free range eggs, beaten

600ml whole milk

120g soft light brown sugar

100g melted butter

Demerara sugar to sprinkle on top


Method

Grease and line a cake tin of choice. I used a round tin that I use for deep cakes such as a Christmas cake. Bread pudding is traditionally cut into squares so a square tin is also good but not necessary.

Pre-heat the oven to 160 degrees.

Take all the ingredients in a large bowl except for the melted butter and Demerara sugar and stir them until they form a mash-type consistency.

Leave to sit for 10-15 minutes to allow the bread to soak-up the liquid.

Stir-in the melted butter before turning the mixture into the cake tin and sprinkling generously with the Demerara sugar.

Bake in the oven for 1.5hrs.

Allow to cool for 10 minutes before removing from tin.

Bread pudding is delightful warm with or without custard and cream and just as good cold the next day. It keeps very well in an airtight container too.

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Cranberry & orange bread pudding.

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Moist & fruity.

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Orange & cranberry bread pudding. 

Baked eggy bread

Serves 4 as part of a meal

There are lots of different versions of this recipe and in my opinion, it's hard to get it wrong. After all, it has bread and eggs in it! My simple version of this gives plenty of delicious flavour though, removes the need to fry and as it is baked it means you can get on with other things whilst it cooks.

 Ingredients

5 free range Glenballyeamon eggs

Generous splash of milk

Seasoning

Paprika

4 large & thick slices of sourdough (I used Ursa Minor Bakehouse's Rye sourdough) 

8 small knobs of butter & a little extra for greasing

Method 

Preheat the oven to 180 degrees and grease a large baking dish.

Whisk the eggs, milk, seasoning & paprika in a bowl or jug then pour into the prepared dish.

Slice the 4 slices of sourdough in half so you have 8 pieces and place them in the egg mixture. Flip them over after a minute then leave them to soak-up the remaining mixture.

Add a small knob of butter to the top of each slice then place in the oven for approximately 15 minutes or until the slices are no longer soggy, but brown and slightly crispy on top. 

I served these with sausages, bacon, cherry plum tomatoes and avocado but you can build a dish that works for you. You can tweak the recipe with different herbs, seasoning, perhaps a bit of cream or grated cheese. It's all good!  

 

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Eggy bread straight out of the oven.

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Eggy bread made with Glenballyeamon free range eggs.

The great big clear-out

All my research on hygge and a recent talk I attended on healthy living have left me with an itch to seriously declutter our home. Perhaps it's also the time of year, with Spring slowly making an appearance? I guess it's quite common about now to want to have a freshen-up and get rid of the stuff we just don't need any longer.

Whilst I mean this quite literally (I am well-known amongst friends and family to hold on to things just in case they become useful in the future) I also realise that this holds some metaphorical meaning for me too.

An advert keeps popping-up on my Facebook feed for an online course entitled 'A year to clear what's holding you back'. Now I'm not suggesting I'm feeling held back as such but I do recognise that I hang on to 'stuff' that doesn't serve me: negative self-talk, guilt from the way I've handled things in the past and worries about the future (many of which aren't based on actual likely events). Without doubt all of these things have shaped me and make up part of me in some way but once the lesson has been learned I definitely need to get better at letting them go, not going over the same ground in my head and moving on. Easier said than done! Still, when I began yoga some years ago it helped me to start this process and I think that this clear-out will help me to continue it on.

As time passes and we get older we can let go of some of the things that were just new to us a number of years ago. Whether it's clothes that don't fit, a clock that doesn't work or an outdated expectation of oneself; if it doesn't bring joy and/or is no longer useful then why not let it go?

I shall be rummaging through my cupboards in the weeks ahead (I'm not going to take a year to do it!) and as I clear things out I'll be reflecting upon what bad habits, unsupportive self-talk and general unnecessary thoughts that are also going to get swept out the door. I'll be posting as I go so watch this space if you feel inspired and please join me if you've also got some dusty corners that are in need of a Spring clean! #TheGreatBigClearout

 

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Chilli chocolate mousse

Serves 2

Valentine's Day is a perfect day for a traditional French classic with a little spicy twist! What better way to show-off Glenballyeamon's delicious free range eggs than to make a dish that only has two ingredients? Eggs and chocolate! 

Ingredients

2 free range Glenballyeamon eggs

60g Lindt chilli chocolate

Method

Separate the yolks from the whites.

Whisk the whites to soft peak stage. 

Gently melt the chocolate then remove from the heat and allow to cool for a moment. 

Stir the yolks into the melted chocolate. 

Fold the chocolate mixture into the egg whites until completely combined. 

Pour into the serving dishes and chill to set. 

Serve with berries. Happy Valentine's Day! 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Chilli chocolate mousse. 

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Chilli chocolate mousse. 

Mustard mash Scotch eggs

Makes 4 Scotch eggs

The idea for this came straight from Niall Delargy himself. I have given it a little mustard twist but there are so many ways you could make these your own. They're so simple so why not give them a try?! 

Ingredients 

4 Glenballyeamon free range eggs

1 pack of pre-made mash potato or champ

Breadcrumbs

2 tsps mustard powder (you could probably use regular mustard too if need be) 

Method 

Boil the eggs until the yolks are still slightly soft. I placed mine into cold water, brought them to the boil then boiled for 1.5 minutes.  

Meanwhile mix the mustard powder with the mashed potato until thoroughly combined.

As soon as the eggs are cooked remove them from the heat and cool with cold water.  

Peel the eggs carefully, trying as much as possible to maintain the egg white intact as you remove the shell.

Take the mashed potato and form into a ball around each of the eggs. 

Roll each Scotch egg in the breadcrumbs until completely covered.

I baked mine for 20 minutes at 180 degrees but you will attain a crispier, firmer Scotch egg if you fry in the pan until golden. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Mustard mash Scotch egg with Glenballyeamon free range eggs. 

 

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Mustard mash Scotch eggs. 

Parmesan & smoked dulse soufflés with Glenballyeamon free range eggs

Makes 5-6 mini soufflés 

Ingredients 

4 Glenballyeamon free range eggs, separated

300ml milk

25g butter plus some for greasing

1.5 tbsp flour

0.5 tbsp mustard powder

50g Parmesan cheese, grated

1 tsp North Coast Smokehouse smoked dulse 

Method 

Pre-heat the oven to 200 degrees and grease 6 ramekins.

If you have an electric whisk then set the egg whites to start whisking to a stiff peak whilst the butter melts in a pan over a medium heat. 

Once the butter is starting to foam add the flour and mustard powder and cook for a couple of minutes, stirring all the time.

Remove from the heat and slowly whisk in all the milk. 

Return the mixture to the heat and gently stir whilst bringing it up to the boil. Allow to cook on a medium heat for a few minutes until the sauce has thickened. 

Remove the pan from the heat and stir-in the egg yolks, grated cheese and smoked dulse until fully combined and the cheese has melted. 

Next, gently fold-in the egg whites with a metal spoon, folding a small amount in at a time until combined. 

Distribute the mixture between the ramekins then bake for 16 minutes. 

Serve immediately. 

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Parmesan & smoked dulse soufflés with Glenballyeamon free range eggs. 

Loaf cake duo with Glenballyeamon free range eggs

Makes 2 loaf cakes

We had some of our lovely friends to stay this weekend and what better thing to offer guests than warm cake straight out of the oven? Super quick to make and based on my go-to Victoria sponge recipe, both cakes pleased the crowd but the flavour options are endless. Why not try cherries, dried fruit, stewed apple, cinnamon, lemon or coffee?

Ingredients 

225g self raising flour

225g caster sugar

225g softened butter

4 Glenballyeamon free range eggs

2 tsp baking powder

Flavour options

1 orange, rind & juice

Icing sugar

Half a packet of milk chocolate chips

Method 

Line two loaf pans and heat the oven to 180 degrees. 

Mix all the sponge ingredients until just combined then split the mixture into two halves.

Fold the chocolate chips into one half of the batter and spread evenly in one of the loaf tins. 

Grate and fold-in the rind of an orange into the other half of the batter and spread evenly in the second loaf tin.

Bake the cakes in the oven for about 30 minutes or until the cakes are brown and  pull away from the edge of the pan. 

Cool the cakes for a short while in the pans then transfer to a wire rack. 

Meanwhile mix-up the juice of half the orange with some icing sugar to make some icing for the orange cake. Spread the icing on the cooled cake then serve. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Loaf cake duo with Glenballyeamon free range eggs.

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Orange cake with orange icing. 

Iced lemon cake with Glenballyeamon free range eggs

Serves 12

Its always nice to have a special reason for my weekly recipe and this week I had one! It was our eldest's seventh birthday. He asked for a lemon cake with hidden jelly beans and this is what I came up with. I basically adapted my go-to Victoria sponge recipe and it turned out pretty well. 

Ingredients

225g self raising flour 

225g caster sugar

225g softened butter

2 tsp baking powder

4 Glenballyeamon free range eggs

Rind of 2 lemons & juice from half a lemon

Icing & filling

Icing sugar, water & remaining lemon juice

Hundreds & thousands

Jelly beans

Lemon curd  

Method

Grease and line 2 sponge pans and preheat the oven to 180 degrees. 

Mix all of the sponge ingredients together until combined. 

Distribute the cake batter between the 2 pans and bake in the oven for 25 minutes. 

Allow the sponges to cool for 5-10 minutes in the pans then remove and allow to cool completely on a wire rack. 

Meanwhile mix the icing sugar, water and some of the remaining lemon juice together to the desired consistency.  Remember you need a lot less liquid than you might think. I wanted the icing to be thick enough to not show the cake below it but loose enough for it to run down the sides.

If wanting to add some hidden jelly beans, once the cake is cool take a small pastry cutter and cut a hole in the centre of each sponge. 

Sandwich the 2 rings together with lemon curd and fill the centre with your jelly beans. 

To close the hole over take one of the discs you cut from the sponges, slice a little away to make it a thinner so that it fits neatly back in the hole. (You could make a little buttercream icing to patch-up the crack around the disc to prevent the water icing from dripping through. As you can see, I thought of this after the event!).

Next pour the icing over the top of the cake, ensuring the top is covered and encouraging some of it to run down the side. Sprinkle on the hundreds and thousands. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Iced lemon cake with hidden jelly beans. 

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Happy birthday!

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Hidden jelly beans. 

Carrot & tuna roulade with Glenballyeamon free range eggs

Serves 4 hungry people

I've made a number of sweet roulades but only a couple of savoury ones so I did quite a bit of digging for some inspiration for this one this week.  This is my own take on a combination of a few recipes I came across. It brings together ingredients that the whole family enjoy and I hope you will too.

Ingredients 

6 Glenballyeamon free range eggs, separated

1 large knob of butter plus a little for greasing

600g carrots, grated

Dried herbs of choice (I used chives & a little dill) 

Seasoning

2 cans of tuna

1 small can of sweetcorn

Mayonnaise to your liking (for fresh see earlier blog post) 

Method 

Pre-heat the oven to 180 degrees. 

Grease and line a Swiss roll tin with greaseproof paper. 

Separate the eggs.

Finely grate the carrots and soften in a pan with a knob of butter. 

Meanwhile, beat the egg whites to stiff peaks. 

Allow the carrots to cool slightly then combine with the egg yolks and herbs and seasoning to taste. 

Stir in the egg white then spread the mixture gently to fill the Swiss roll pan.

Bake in the oven for 12 minutes. 

Meanwhile, combine the tuna, sweet corn and mayonnaise in a bowl. 

Once the roulade is cooked ensure the edges aren't stuck to the pan then spread the tuna mixture on top before rolling into a large Swiss roll shape. 

I served ours with sweet potato fries today at lunch time but a salad or mixed vegetables would be great. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Carrot & tuna roulade with Glenballyeamon free range eggs. 

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Carrot & tuna roulade with Glenballyeamon free range eggs.