Hazelnut and Chocolate Chip Cookies

The fifth recipe in my Simple Cookies series

125g Butter (at room temperature)
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
250g Self-raising flour
100g Dark Chocolate chips
75g Hazelnuts (chopped)

Using a mixer with a paddle/beater attachment, beat the sugar and butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and mix this in slowly until just combined.  Finally add in the chocolate chips and hazelnuts and stir through the dough.

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy

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Oatmeal and Raisin Cookies

The fourth recipe in my Simple Cookies series

125g Butter (at room temperature)
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
200g Self-raising flour
100g oatmeal (porridge oats)
75g Raisins

Using a mixer with a paddle/beater attachment, beat the sugar and butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and mix this in slowly until just combined.  Finally add in the oatmeal and raisins and stir through the dough.

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy

White Chocolate, Cranberry and Macadamia Nut Cookies

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The third recipe in my Simple Cookies series

125g Butter (at room temperature)
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
250g Self-raising flour
100g White chocolate chips
50g Dried cranberries
50g Chopped macadamia nuts

Using a mixer with a paddle/beater attachment, beat the sugar and butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and mix this in slowly until just combined.  Finally add in the chocolate chips, cranberries and macadamia nuts and stir through the dough.dsc_0013

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy

Chocolate Chip Cookies

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The second recipe in my Simple Cookies series.

125g Butter (at room temperature)
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
250g Self-raising flour
100g Milk chocolate chips

Using a mixer with a paddle/beater attachment, beat the sugar and butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and mix this in slowly until just combined.  Finally add in the chocolate chips and stir through the dough.

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy

Simple Smartie Cookies

Well, it has been a while since I posted anything but I’ve been a busy girl in the past few months.  I’ve graduated with distinction with an IT diploma and more importantly I’ve given birth to the little fluffy bundle of cuteness that is DS1.  At the time of writing this he is seven weeks and he is doing great but keeping me busy.

Being so busy leaves me with little time for cooking.  I still have to provide three meals a day though!  So needless to say the majority of them are things that can be taken from the freezer and placed in the oven.  Or at the very most, potatoes and veg with meat that can be cooked in the oven.  Today though, DD1 had a friend over and I wanted to treat them so I found the time to make some cookies.  They are so easy and hassle free.  I decided that I had to share the recipe.  It is easily adaptable to add just about any flavourings you wish so it’s a handy recipe to have in your arsenal. I will post the adapted versions over the next few weeks.

Smartie Cookiesdsc_0132

125g Butter (at room temperature)
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
250g Self-raising flour
100g Smarties (or other sweets)

Using a mixer with a paddle/beater attachment, beat the sugar and butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and mix this in slowly until just combined.  Finally add in the Smarties and stir through the dough.

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy

 

The first harvest of the year

DSC_0244.JPGWell I’ve been pretty busy with my little allotment which I’ve taken in the last few weeks and I’m delighted to say I’ve had my first harvest!  It’s an exciting moment for me as I’m the least green fingered person on the planet but I love the idea of growing and eating my own food – if someone else would do the hard work for me!!!

So I got busy as a bee planting as soon as my allotment was available.  I bought ready to plant vegetables this year as it was a bit late in the season to start off from seeds and I had no patience to wait.  I did plant some seeds and am bringing them on for a late harvest.

My allotment is full of Brussels Sprouts, Brocolli, Cabbage, Peas, Pak Choi, Garlic, Onions, Butterhead Lettuce and Strawberries.  I have Cauliflower ready to go in when the Strawberries come out and I have a few different varieties of tomatoes growing in the communal greenhouse.  I think overall I have a good selection of vegetables though I will have to wait and see what I actually harvest…….don’t count your chickens and all that!

So lo and behold I visit this morning to find that my Pak Choi has taken off in the recent warm spell and gone to seed!  So I plucked it from the ground today and am having it with dinner this evening. Total of 0.5 food miles and farm to fork in a few hours.  I think the simplest, gentlest cooking is what this calls for and so I’ll just wilt it in a warm pan with a little melted butter, add salt and pepper to taste and maybe a squeeze of lemon juice.

So the cooking of the first harvest has to be a celebration therefore I’m going to serve my wilted pak choi with a lovely steak diane, accompanied by a mixed leaf and pea shoot salad dressed with classic French Vinaigrette and of course some boiled potatoes!!  Dinner isn’t dinner without potatoes……lol.DSC_0249.JPG

Keep an eye out for some simple recipes coming in the next few weeks – salad dressings, sauces to accompany meats and some basic recipes that every keen cook should have as part of their repertoire.

Irish Mammy

 

Sunday Morning Pancakes

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Super satisfaction for very little effort

Ingredients

  • 135g Self Raising Flour
  • 1 tsp Baking Powder
  • 2 tbsp Sugar
  • 1/2 tsp Salt
  • 1 large Egg
  • 130ml Milk
  • 2 tbsp Melted Butter
  1. Sieve the flour, baking powder, sugar and salt into a large mixing bowl.
  2. Break the eggs into the milk and whisk them up. Then add in the melted butter.
  3. Add the wet mix into the dry ingredients in the bowl and mix just to combine. The mixture should be like a fairly thick batter.
  4. Using an icecream scoop or something similar drop dollops of the mixture onto a preheated pan containing a little oil and butter.
  5. Leave to fry gently on the pan and bubbles will begin to form on top of the pancake. When the surface has lots of bubbles you can flip them over and cook for just another minute or so.
  6. Serve with a knob of butter and some warmed maple syrup…….Delicious
  7. Feel free to double or treble the recipe!! You can add in sweetcorn, chopped bacon or blueberries….the list is endless.