Baking with Catherine Leyden on TV3

Title: Baking with Catherine Leyden on TV3

Author: Catherine Leyden

Full Text & Source:
The Internet, Online, 17/2/2015

Sample Text:
Baking with Catherine Leyden

Catherine Leyden has a selection of fantastic recipes from delicious classic favourites to tasty new treats. Browse through the collection of Catherine Leyden’s recipes.

Valentine’s Chocolate Sponge

If food is the way to your heart this Valentines; this Wednesday morning we’re making a chocolate sponge cake in the run up to the weekend.

Valentine’s Chocolate Sponge

If food is the way to your heart this Valentines; this Wednesday morning we’re making a chocolate sponge cake in the run up to the weekend.

150g /5oz Odlums Self Raising Flour
25g/1oz Cocoa (sieved)
125g /4 oz Margarine (at room temperature)
125g /4 oz Caster Sugar
3 Eggs

170ml Carton of Cream
2 x 100g Bars of good quality Plain Chocolate
Red Roses or Fresh Strawberries dipped in chocolate.


Preheat oven to 170°/325°F/Gas 3. Base line 2 x 18cm/7” sandwich tins.

Put flour, cocoa, margarine, sugar and eggs into a mixing bowl and beat until smooth.

Transfer to prepared tins and bake for approx. 25 minutes.

Cool cakes in tins for about 10 minutes, then transfer to a wire tray to cool completely.

Meanwhile, place chocolate and cream in a bowl over a pan of simmering water and allow chocolate to melt, stirring occasionally. When melted, remove from the heat and stir well. Allow to cool and begin to “set”.

Sandwich the cakes with about a third of the topping and pour remainder over the assembled cake.

Decorate top with red roses or Strawberries

Beef & Guinness Cobbler

50g/2oz Odlums Cream plain flour

675g/ 1½ lbs Stewing Beef

Salt & Pepper

Pinch of cayenne pepper

3/4 Tablespoons Oil

2 Large Onions (roughly chopped)

4 Carrots (cut into chunks)

450ml/ ¾ pt Stout

2 Tablespoons Tomato Puree dissolved in

4 Tablespoons of water

For topping:

225g/8oz Odlums Self Raising Flour

50g/2oz Margarine

1 Teaspoon Mixed Herbs

150ml/ ¼ Milk

Trim any fat or gristle from meat and cut into 5cms/2″ cubes. Season flour with salt, pepper and cayenne pepper. Toss the meat in the flour mixture.

Heat oil in pan over a high heat. Add the meat in two batches and seal well on all sides. Remove meat into a bowl.

Add half the stout to the pan and bring to the boil, stirring well to absorb the meat juices. Return the meat to the pan with the onions, carrots, tomato puree and remaining stout. Bring to a gentle simmer and cover. Simmer for about 2 to 3 hours until meat is tender.

Meanwhile make the topping: Put flour into a bowl, rub in the margarine until mixture resembles breadcrumbs. Stir in the herbs. Add the milk and mix to a soft dough. Transfer to floured surface, lightly knead, then, roll out to about an inch in thickness. Use a 5cms/2″ cutter and cut about 6 rounds.

Preheat oven to 190°C/375°/Gas 5. Transfer stew to casserole dish. Place the ‘cobblers’ on top of meat in the casserole. Place in oven and bake for about 15 minutes until golden brown.



Place flour and seasoning in a large bag, add the meat and shake!

To freeze, allow stew to get cold and do not add the cobbler until defrosted and reheated!

For milder flavour, half the Guinness may be replaced with water!


About Author Annette J Dunlea Irish Writer

Irish Writer Website: Twitter: @adunlea Facebook:
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