Recipe Tin Eats Irish Chicken Stew

It was another cold, grey day today following heavy overnight rainfall. It was perfect weather for a stew - cue Recipe Tin Eats Irish Chicken Stew.
 

This wonderful rich stovetop stew features browned chicken drumsticks cooked with stout, garlic, onion, beef stock, thyme, salt and pepper. I left out the mushrooms, but do feel free to include them.

It is a super easy stew and takes less than an hour to cook. Despite that, it has a depth of flavour second to none.

This winter, I highly recommend putting this delicious stew on the menu.

TWD - Smoked Salmon Roll-Up

 This week’s Tuesday with Dorie recipe is Smoked Salmon Roll. This is a savoury sponge roll flavoured with poppy seeds, garlic powder and onion powder, and filled with a delicious salmon and cream cheese gilling enhanced by lemon juice, dill and chives.

This is a very rich dish, but also very delicious. I made the roll with gluten free flour and it worked just fine. I served it at The Biggest Morning Tea held at work to raise money for the Cancer Council of Australia.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Curd, Cream and Berry Cake

 This week’s Tuesday with Dorie recipe is Curd, Cream and Berry Cake. 

This rather decadent creation features a sponge cake, brushed with citrus flavoured syrup, and filled with a marscapone/meringue/whipped cream mixture, fresh berries and citrus curd.

I used some homemade blood orange curd and strawberries, blackberries and raspberries.

The number of dishes involved in making this cake was out there, but the cake was easy enough to make.

The end result tasted good, but I think it could have been filled with just whipped cream and berries and still have tasted good.

To see what everyone else made this week and their views on it, visit the LYL section of the TWD website.

Glazed Apple and Pecan Cake for the Coronation

Today is the Coronation of King Charles III. I am interested from a sense of history and a love of the theatre of such occasions rather than anything.
 

It is on occasion begging for a cake, so I flipped through Tea at the Palace by Carolyn Robb, former personal chef to Charles and Diana. I settled on baking a cake from the Sandringham section, the Glazed Apple and Pecan Cake. 

Carolyn describes this cake as “bursting with the flavours of autumn”. It is very autumnal here today, and I had all of the ingredients on hand, so this was the perfect cake for me.

My cake is red because I didn’t have apricot jam to glaze it with, so I used red jam instead. I think it makes the cake look like an exotic jewel, very fitting in the circumstances.

I enjoyed a slice of this cake for afternoon tea, and can say it is delicious. It is also a breeze to nake, being a “melt and mix” cake.

Will you be watching the Coronation? Are you attending a Coronation party, and if yes, what sort of party fare will you be enjoying?

Gluten free ANZAC biscuits

 I made these gluten free ANZAC biscuits for ANZAC Day today to share with my gluten sensitive friends. The recipe is online here.

People who are sensitive to gluten also can’t eat oats either because of cross-contamination or a protein in the oats themselves. Some gluten free recipes replace the oats with quinoa flakes, which is a big no no for me. I was pleased to have found this recipe, which uses crushed gluten free cornflakes in place of oats.

These biscuits were really tasty, and smelled and had the general flavour of normal ANZAC biscuits. I would recommend this recipe as a gluten free alternative.

TWD - Mocha-Walnut Torte

 This week’s Tuesdays with Dorie recipe is Mocha-Walnut Torte.

I didn’t have enough walnuts, so I used almonds instead. This worked out well, as I took it to a friend’s house for dessert and her husband has a walnut allergy.

I didn’t bother putting anything on top of my torte, but my friend served it with butterscotch and gingerbread icecream - yum. I loved the nutty interior of this cake.

To see what everyone else made this week and what hey thought of it, visit the LYL section of the TWD website.

TWD - Cinnamon-Raisin Bread

 Today’s Tuesday with Dorie recipe is Cinnamon-Raisin Bread. This bread is super easy to make and smells heavenly when baking and cooling.

The raisins are soaked in water or tea. I soaked mixed fruit in Peach and Pineapple tea because - why not?

The cinnamon spiced dough is then made in a stand mixer, and the soaked raisins kneaded through the dough.

The dough is left to rise (it took mine ~ 90 minutes to double in size) before being shaped, put into a buttered loaf tin, and rising again for 45 minutes.

I glazed the top of my loaf with heated jam and sprinkled it with sugar before baking. Forty-five minutes later, you end up with a golden brown loaf that smells divine. 

Once cooled, the loaf can be sliced and enjoyed however you like:

To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.