Irish Foodies January 2011 Cookalong

I'm back!  I know I have been missing in action since the Christmas period so apologies.  I hope you all enjoyed the festive season.  I had a lovely(and tiring) time with family and friends and more food than one person should consume in such a condensed time frame.  I am still feeling the effects of it now but am going to make a big effort to get back into my blogging mojo over the next few days.

As it is the 1st Friday of the month it is time for the Irish Foodies cookalong.  The theme this month is budget or leftover cooking following the excesses of Christmas.  I stocked up on dried fruit before Christmas, I think I was expecting armageddon or something the amount of it I bought so I decided to put it to good use.  As I have a penchant for baking I also have oodles of flour knocking about the presses so I settled for a nice fruit soda bread.  I thought this fitted the bill perfectly for January as it is easy to mix up, is not too naughty but has a hint of sweetness to make the transition from Christmas treats back to healthy eating a little more bearable.

Fruit Soda Bread
This recipe yields 2 x 1lb loaves

450g/1lb Wholemeal Flour
450g/1lb Plain Flour
1.5tsp Bicarbonate of Soda
1tsp Salt
50g/2oz Candied Peel
50g/2oz Crystallised Ginger
50g/2oz Currants
50g/2oz Golden Raisins
50g/2oz Sultanas
600ml/1pint Buttermilk

1.  Grease to 1lb loaf tins and preheat the oven to 220C/425F/Gas Mark 7.
2.  Sieve the flours, bicarbonate of soda and salt into a large bowl.  Add the dried fruits and toss in the flour mix until evenly distributed.
3.  Make a well in the centre and gradually pour in the buttermilk and mix to form a dough.
4.  Divide the dough between the two loaf tins, flour a large knife and cut a line down the centre.  Place into the preheated oven for 25 minutes.
5.  Turn upside down and return to the oven for a further 5 minutes.  To test if it is cooked tap the base, if it sounds hollow it is ready.
6.  Allow to cool on a wire rack.

Note:
The Irish tradition is to form the dough into a round loaf, cut a cross in the top and then stab each quarter with a knife to kill the fairies within.  I would like to assure you all that no fairies were harmed in the making of these loaves.  Sure why would you want to kill some lovely little fairies, wah?!

Gingerbread Cookies

When the Irish Foodies Christmas Cookalong was announced I knew instantly that I wanted to make gingerbread cookies.  There is something about the sight of a cute little gingerbread person that always brings a smile to my face.  I have a stash of cookie cutters cluttering up the kitchen so couldn't wait to get stuck in.  I was really pleased with the results, a deliciously moist cookie with just the right balance of Christmas spice.   Although you will have to excuse my icing skills, they are not quite what they should be.  Enjoy!

Gingerbread Cookies

(The amount of cookies you yield will depend on the size and shape of your cookie cutters, depending on size you should yield between 12 and 36.)

350g/12oz Plain Flour
1.5tsp Ground Ginger
0.5tsp Ground Cinnamon
1tsp Bicarbonate of Soda
100g/4oz Unsalted Butter, chilled
175g/6oz Dark Muscovado Sugar
1 Large Egg
2tbsp Black Treacle
30ml/1floz Milk

Icing and sweets of your choice to decorate.

1.  Sieve the flour, spices and bicarbonate of soda into a large bowl.
2.  Grate the butter into the dry ingredients and rub in until the mixture has a breadcrumb consistency.  Add the sugar and stir in. (you may notice some dark spots in my cookies, my sugar had some lumps that I didn't take the time to break down as I was a bit up to my eyeballs in flour so take the time to break them down to avoid this happening.)
3.  Break the egg into a separate bowl and mix with the black treacle.  Add to the flour mixture and stir to form a smooth dough.
4.  Add the milk to help to bind the dough together, form into a ball, wrap in clingfilm and pop into the fridge for half an hour to chill.
5.  Preheat the oven to 180C/350F/Gas Mark 4.  Line 2 baking sheets with grease proof paper.
6.  After half an hour remove the dough from the fridge.  Place on a floured work surface and roll out to a depth of 5mm.  Flour cookie cutters, cut out shapes and place onto the lined baking sheets.  If you are left with off cuts form them into a dough ball, roll out to 5mm and repeat the cutting process.
7.  Place the cookies into the middle of the preheated oven and bake for 12-15 minutes.  Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

8.  Decorate as you wish with icing and sweets of your choice or leave plain if you prefer.  The cookies will keep for up to 5 days in an airtight container.

*** If you do not have cookie cutters you can simply cut into squares or use an upturned glass or cup to make rounds.  To make the houses in the picture above simply cut the dough into rectangles and then cut two small triangles from the top to form the point of the roof. ***

Catherine Fulvio's Apple Cake with Olive Oil

I posted last week about Catherine Fulvio's new book, Catherine's Italian Kitchen.  The lovely people at Gill & Macmillan were kind enough to send me a copy prior to release helping to feed my cookbook addiction.  I pretty much want to try every recipe in the book and will do, eventually, but spotted a little something that I knew Mr Boo would like.  That night I popped on my apron and whipped up Catherine's Apple Cake with Olive Oil.

The batter was really easy to mix up and didn't take very long.  While it was in the oven it filled the house with the most delicious warm, comforting aromas.  As soon as Mr Boo stepped in the door that night he popped his head into the living room to ask me what he could smell.  He was more than happy when he followed me to the kitchen I showed him.  Now, I'm not really a big fan of fruit cakes but I did have a little taste so that I could report on the outcome.

The cake was deliciously light and moist, with subtle flavours of cinammon and ginger.  The raisins were perfectly plump following their hot bath prior to baking and the cake was studded with tender cubes of apple.  It was perfect for the unexpected chilly night we were experiencing last Thursday, much to early for my liking in August.  Mr Boo made short work of making two rather large wedges disappear so I think it has his seal approval. 

Catherine suggests this cake as an alternative to a traditional *whispers* Christmas cake (I know, it is still to early in the year to mention the C word but I think it would be perfectly suited to the festive season too).  It does not contain any alcohol so it won't last as long as a traditional whiskey soaked cake but it did last perfectly well in a cake tin for 5 days in our house.  You could also add a little rum (maybe 3oz) if you want to add more of a festive touch to it.  Obviously you would not be able to make this weeks in advance as with traditional cakes but it would only require a few minutes on Christmas Eve.  I have an other idea in mind for a nice autumnal twist and will report back soon if it turns out as tasty as I think it will.  Whatever time of year you decide to try this recipe I hope that you enjoy it!

Apple Cake with Olive Oil
(Serves 8-10)
This recipe was also accompanied by an 'E' symbol (E = easy to make)

"This is a lovely cake from the north of Italy, where interestingly, olive oil replaces butter in the recipe.  The apple softens in the baking process, resulting in a wonderfully moist cake.  The flavours are very autumnal, and in fact, I have made this as my alternative Christmas Cake. "

110g/4oz Golden Raisins or Sultanas
200g/7oz Golden Caster Sugar
3 large Eggs
150ml/5floz Extra Virgin Olive Oil
350g/12.33oz Plain Flour
1tsp Ground Cinnamon
0.5tsp Ground Ginger
1tsp Bicarbonate of Soda
1tsp Baking Powder
Pinch of Salt
Zest of 1 Lemon
500g Cooking Apples, peeled and diced into 1.5cm pieces

1.  Preheat the oven to 180C/350F/Gas Mark 4.  Butter and flour a 20cm springform cake tin.
2.  Place the raisins or sultanas in a bowl of hot water and allow to soak for 15 minutes to plump up.  Drain and set aside.

3.  Whisk the sugar and eggs until doubled in volume and pale cream in colour.  Warm the olive oil in a saucepan, then slowly whisk it into the eggs and sugar.

4.  Sieve the flour, cinammon, ginger, bicarbonate of soda, baking powder and salt, then gradually add to the oil and egg mixture.  Fold in well.

5.  Add the drained raisins/sultanas to the mixture, along with the lemon zest and diced apples.  Mix thoroughly.  The mixture should be stiff at this stage.

6.  Spoon the mixture into the prepared cake tin.  Bake for at least 1 hour, until a clean skewer inserted in the middle comes out clean.  Carefully remove the cake from the tin and allow to cool on a wire rack.

* As an alternative to the apples, try diced pear.

Bord Bia Irish Food Bloggers Event Part Deux

I posted earlier in the week about the truly excellent event I attended last week in Bord Bia.  I left that day armed with an arsenal of new recipes and the first one I wanted to try out was demonstrated by Lorraine Fitzmaurice of Blazing Salads.  I had seen Lorraine many times on RTE's The Afternoon Show, where she regularly appears as their guest chef, but never formed any strong opinion on her either way.  Having seen her demonstrate in person though I have to say I have developed a bit of a girl crush on her.  She is totally lovely, very warm and extremely personable.  Her relaxed manner while demonstrating and talking about preparing food and the merits of choosing healthy, high quality ingredients would lead even the biggest can't cook/won't cook affiliate straight into the kitchen to test their culinary skills.

On the day Lorraine whipped up the following bread in the blink of an eye (honest to God, cross my heart and hope to die) so I decided to give it a whirl last night.  Mr. Boo is a bit of a health freak, when he is not shovelling chocolate into his gob that is, and is mad for a nice bit of brown bread.  I, on the other hand, could not really be described as a health freak, not with a straight face anyway.  I do however steer clear of bread as I know it is neither good for me or my waistline.  Now, when I say I steer clear of bread I mean the horror that is mass produced white sliced pans that fill the bakery aisles of supermarkets countrywide.  I am also not a fan of those really dry, crumbly 'it's good for ya' farmhouse style brown loaves. 

Good for me!  A rogue Sahara like crumb always, ALWAYS, finds it way to the back of my throat in an attempt to choke me everytime I eat a slice so, to appease my insurance company I avoid them at all costs.  You can imagine the horror that struck me when Lorraine very kindly passed around slices to sample last week.  'Ah crap' I thought, if I refuse it I will look rude, if I choke I will look weird, what to do, what to do?  I decided I didn't want to be rude so I politely took my slice and passed them on down the line.  The relief of it.  It was a lovely light, not dry, not crumbly, not chokey (it's a word ok) slice of deliciously healthy bread. 

Result!  Mr. Boo will love me (even more) everytime I whip up a loaf of this baby, and I can indulge in a nice slice of bread whenever the fancy takes me without the dreaded bloat taking over.  The recipe below will yield to loaves (using 2 x 1b loaf tins), it is a cinch to make and your tummy will most definitely thank you for it.

Blazing Salads Bread Co. Organic Spelt Soda Bread

This recipe is for 2 x 680g loaves

Ingredients:
510g Organic Wholemeal Spelt Flour
105g Organic Fine Oatmeal + a little extra to sprinkle on top
14g (2 level tsp) Sea Salt
12g (2&1/2 tsp) Bicarbonate of Soda
20g (3/4 tbsp) Organic Blackstrap Molasses
350g Organic Whole Milk
350g Organic Whole Yoghurt

Note: In Blazing Salads they use Moon Shine Organic non homogenised full fat milk from which they make a thin yoghurt to react with the bicarbonate of soda. For the purpose of this recipe they have replaced this with half and half organic milk and organic yoghurt. They have tried this recipe and it works well.

1. Preheat oven to 220°C.

2. Oil 2 x ½ pound rectangle baking tins.

3. Mix the dry ingredients together in a large bowl sifting in the salt and bicarbonate of soda making sure they are well distributed.

4. Whisk together the Molasses and Milk, this will ensure the molasses is uniformly missed through the loaf.

5. Whisk yoghurt into the milk/molasses mix.

6. Fold the wet ingredients into the dry.

7. The ingredients should be well mixed together but only enough to bind the ingredients and not to strengthen the gluten in the flour. This should ensure a lighter crumblier texture.

8. The mixture will seem quite wet.

9. Weigh 680g into each tin.

10. Sprinkle a little oatmeal on top of each loaf.

11. Make a deep cut the length of each loaf.

12. Place in the centre of the preheated oven and bake for 20 minutes at 220°C, turn the oven down to 200°C and bake for a further 30 to 40 minutes.

13. Check that the loaf is cooked by inserting a clean skewer that should come out clean.

14. Remove from tins and cool on a wire rack.

Notes:

If you don't have fine oatmeal to hand simply blitz some regular oatmeal in a food processor until fine, and if you don't have a food processor grind it in a pestle and mortar.