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NewsletterFounder of Ballymaloe Cookery School at Shanagarry and a doyenne of Irish food, Darina Allen has been influencing the way we cook for decades. With a strong connection to the land and a passion for fresh, seasonal and local foods, Darina continues working to keep traditional Irish foods and associated skills alive. The Ballymaloe Cookery […]
Results for "meringues"
39 matching results for "meringues"
Catherine Fulvio’s Christmas tips
Catherine Fulvio knows a thing or two about putting together a delicious Christmas spread that’s all about spreading cheer — not chores! She’s partnered with Siúcra to share her best advice on how to keep the magic in festive entertaining. What are your top tips for surviving the busy Christmas cooking season? Plan ahead: buy […]
How to: make your store cupboard go further
As well as discovering and developing tasty recipes, we’re passionate about making your lives easier. That means we always try to think of ways to use leftovers; clever ingredient substitutions; or multi-use products that make your shop quicker and cheaper and your cupboard easier to organise. Here’s a few of our favourite tips from the […]
3 handy rhubarb recipes
Rhubarb curd Wash, trim and chop 600g rhubarb, then whizz in a food processor until very smooth. Place a sieve over a bowl and pour in the rhubarb purée, pushing it through with a wooden spoon to extract as much juice as possible. Pour 250ml of the rhubarb juice into a pan, setting the rest […]
Lemon curd and raspberry meringue pots
Whip the cream until stiff. Gently fold in about three-quarters of the raspberries, the lemon curd and the broken meringues, breaking up some of the raspberries and letting the lemon curd ripple through without being completely mixed in. Divide between four bowls or glasses. Scatter the remaining raspberries over the top and serve.
Lemon littles
Stir together the crushed biscuits and the butter until combined. Press into the base and up the sides of small serving glasses or jam jars. Beat the mascarpone, cream cheese, double cream, lemon zest and juice, lemon curd and vanilla extract with an electric whisk until light and fluffy. Divide the filling among the glasses. […]
Egg-free pavlova
Preheat the oven to 120˚C/100˚C fan/gas mark ½. Cut two 30cm lengths of parchment paper. Use a pencil to draw three 8cm rounds spaced well apart on each sheet. Line two large baking trays with the parchment paper, marked-side down. Drain the chickpeas over a bowl to reserve the liquid. Transfer the chickpeas to a […]
Unusual ingredients: Aquafaba
Not many foods have their own web pages, but www.aquafaba.com is dedicated solely to the liquid found in tins of chickpeas and beans. The website was registered in 2015 by a software engineer in Indiana, Goose Wohlt. Along with a 45,000-person Facebook group devoted to the liquid, Wohlt chose its name, combining the Latin words […]
Unusual ingredients: aquafaba
Not many foods have their own web pages, but www.aquafaba.com is dedicated solely to the liquid found in tins of chickpeas and beans. The website was registered in 2015 by a software engineer in Indiana, Goose Wohlt. Along with a 45,000-person Facebook group devoted to the liquid, Wohlt chose its name, combining the Latin words […]