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Apple Crumble

Mar 13, 2024
 

Tart apples, sweetened and topped with a crisp, buttery crumble.

Ingredients
3-4 apples, peeled and cubed (cooking or dessert apples)
2 tbsp butter (plus extra for greasing)
third cup sugar
½ lemon, zest and juice of
1 cup blackberries
Crumble Topping
1 cup porridge oats
½ cup all purpose flour
quarter cup sugar
third cup butter, melted
Optional: ½ cup nuts (chopped hazelnuts)
To serve: whipped cream 

 

  1. Preheat oven to 350° Fahrenheit (180°C) fan. Grease a medium size ovenproof dish.
  2. In a saucepan, gently melt the butter and sugar. Add in the cubed apples and lemon juice.  Cook for 5-7 minutes on a medium high heat (the apples should still be al dente and retain their shape).
  3. Remove from the heat and gently fold in two thirds of the blackberries until their juices start to run into the apples. Taste and adjust to your desired sweetness adding more sugar if needed. 
  4. Transfer the fruit filling into the greased ovenproof dish. Dot the...
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Brown Soda Bread

Mar 14, 2023

Brown Soda Bread - An Irish Staple

Its not uncommon for you to be offered soda bread when staying in a B&B anywhere in Ireland.

Long ago, the Irish mostly made flat griddle bread because Irish flour didn’t have enough gluten to rise with yeast. Baking soda was developed in the US in 1846 and was quickly adopted by Irish cooks, as it enabled bread with Irish flour to rise. In the late 1800s, white Canadian flour with a higher gluten content came over on returning emigration ships, and bakeries started making white bread raised with yeast, known as “shop bread”, and distributing it by horse and cart.

Irish Soda Bread is delicious and like all recipes, you can make your own changes to please your taste. I discovered one tip from a recipe that I looked up years ago - use raw, unsalted sunflower seeds and mix them in thoroughly. The chemical interaction of the soda and the raw sunflower seeds causes the seeds to turn a beautiful, emerald green that looks fantastic...

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An Authentic and Traditional Seafood Chowder

Feb 08, 2022
 

Irish Seafood Chowder: A traditional Irish delicacy that never fails to disappoint!

This traditional hearty soup has been a feature in Irish life for as long as village communities have subsisted on the fisherman's catch landed along the wild shores of the Atlantic Coast. The memorable mix of fresh haddock, salmon, and shrimp (or prawns as we call them in Ireland) is nicely balanced out with seasonal veggies such as leeks, carrots, and potatoes. The sauce of fish stock and cream brings a flavourful and comforting warmth that refreshes the soul. Unlike the American versions of chowder, this more authentic recipe has less cream, allowing for the other true flavours to show through. Ireland is known for it's seafood, and this delicious chowder is a prime example of Irish cooking using fresh ingredients from nature to create a wholesome meal enjoyed by many all across the island. This is why you can find it at local pubs all around Ireland 

Because we are an island, it is only...

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A Delicious Irish Farmhouse Apple Pie Recipe

Feb 05, 2022
 

Irish Farmhouse Apple Pie: A nurturing dessert loved by all ages!


A delicious warm Apple Pie (we also say Apple Tart in Ireland) reminds us all of home. Here's an Irish recipe to celebrate St Patrick's Day. Served with freshly whipped cream it is a wonderful dessert.

Is there anything more homely than apple pie? It must be one of the most nurturing desserts, loved by adults and children alike. The aroma of a freshly baked apple pie takes me right back to my childhood.

I would be sent out into my grandfather’s garden and farm in Delgany, grumbling all the way, to collect the windfall apples. Windfalls don’t store well. The bruise which forms where they hit the ground quickly starts to go bad. They had to be used immediately, and my grandma’s deep dish apple pie was the perfect way to do it. I love everything about it: the wonderful smell, the rich golden buttery crust and the slightly tart apple filling.

I have a favourite Pyrex glass pie dish which I’ve been...

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