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#Chefshane Reel by @chefshanesmith (verified account) - Simple Porridge Bread 💕 The amount of messages I get from people saying they make this on a weekly basis is crazy. 💕 This recipe and 80 more are in
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@chefshanesmith
Simple Porridge Bread 💕 The amount of messages I get from people saying they make this on a weekly basis is crazy. 💕 This recipe and 80 more are in my new cookbook 'Loaf Tin Bakes' pre-order through the link in my bio 💕 #newbook #porridgebread #chefshane
#Chefshane Reel by @kenwood_ireland - @chefshanesmith Barmbrack Recipe 🎃 This traditional Irish sweet bread is known as barmbrack, or Báirin Breac in Gaelic. This yeast bread is flavoured
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@kenwood_ireland
@chefshanesmith Barmbrack Recipe 🎃 This traditional Irish sweet bread is known as barmbrack, or Báirin Breac in Gaelic. This yeast bread is flavoured with tea soaked fruit and a blend of warm autumnal spices. It’s perfect for breakfast or with a cuppa in the afternoon. 🎃 Irish Barmbrack 🎃 Serves: 4 Prep: 20 minutes Proving: 1 hour Bake: 35-40mins 🎃 Soaked Fruit 250g mixed dried fruit 250ml of strong black tea 🎃 Dough 7g of fast-action dried yeast 240g of plain flour 1 tsp mixed spice 1/2 tsp cinnamon 1/4 tsp ground cloves 50g of soft brown sugar 60ml of milk 80g of butter, melted 1 large egg 🎃 Method Add the teabags to a bowl with 250ml of hot water and allow to brew for 5 mins. To this, add the dried fruit and allow to soak in the tea for a minimum of 2 hours. For the dough, into the bowl of the Kenwood kMIx, add the flour, spices, sugar, and fast action yeast. Fit the stand mixer with the dough hook attachment and mix for 2-3minutes. To this, add the milk, butter, and egg and mix for 8-10 minutes to form a soft dough. It should not be sticking to the sides of the bowl. To this, add the drained soaked fruit. Mix to combine for 5 minutes and place this soft dough into a lightly greased bowl. Cover and leave in a warm place to prove until it’s doubled in size. Once proved, turn out onto a floured work surface, knead lightly to remove air and shape into a round ball. Place this into a greased and floured 8” round loose bottom cake tin. Cover and prove again until the dough has doubled in size. Preheat the oven to 200C/180C fan. Place in the centre of the oven and bake for 35-40 minutes. Remove and allow to cool for a few minutes before removing from the tin and placing on a wire rack. Once it’s cool, slice and spread on some soft butter! 🎃 #brandambassaor #kenwood #kenwoodireland #kenwoodworld #kenwoodrecipe #halloween #barmnbrack #recipeshare #recipeoftheday #chefshanesmith #chefshane #shanesmith
#Chefshane Reel by @chefshanesmith (verified account) - Raspberry White Chocolate Scones ❤️ Make sure and follow me, @chefshanesmith for loads more recipes ❤️ Serves: 8 Prep: 10 mins Cooking: 20-25 minutes
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@chefshanesmith
Raspberry White Chocolate Scones ❤️ Make sure and follow me, @chefshanesmith for loads more recipes ❤️ Serves: 8 Prep: 10 mins Cooking: 20-25 minutes ❤️ Scones 450g self-raising flour 85g caster sugar pinch salt 1/2 tsp baking powder 120g butter 1 medium egg 220ml buttermilk Egg wash - 1 egg whisked 40g white chocolate chips 80g frozen raspberries ❤️ Glaze 200g icing sugar 30ml water   ❤️ Method Preheat your oven to 200C/180C fan. Line a baking tray with parchment, set aside. Into a mixing bowl, add the flour, salt, caster sugar, baking powder, and butter. With your fingertips, mix to form a sandy texture. To this, add the chocolate chips and mix. Make a well in the centre and add the buttermilk & egg.  Mix to form a dough. Add the frozen raspberries and mix through. Turn out onto a floured surface and shape into a circle roughly 2” in height. Cut into 8 wedges and place each one on a tray. Egg wash and place in the preheated oven and bake for 25 mins. Remove and allow to cool. To make the glaze, simply whisk the icing sugar and water together and drizzle this over the cooled scones and enjoy. ❤️ #recipeshare #recipeoftyeday #scones #raspberryscones #bakewithme #chefshanesmith
#Chefshane Reel by @theninthcut - Catch Chef Shane Born at The Ninth Cut as he shares the heartwarming tale behind our signature dessert and his great-grandmother's recipe, Malva Puddi
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@theninthcut
Catch Chef Shane Born at The Ninth Cut as he shares the heartwarming tale behind our signature dessert and his great-grandmother’s recipe, Malva Pudding. Topped with rich custard and fresh berries, this dessert isn't just a treat, it’s a slice of his childhood, steeped in family tradition and generations of love from South Africa, putting a smile on every face it graces. With every spoonful, this dessert transports you back to simpler times. 📍 Visit us at Novotel Hotel, Barsha. ⏰ Open daily from 12PM. شاهدوا الشيف شاين في ذا ناينث كت وهو يشاركنا القصة المؤثرة وراء حلوى البودينج مالفا المميزة لدينا والمغطاه بالكاسترد والتوت الطازج. تمزج هذه الحلوى بين لذة التذوق وتقاليد عائلة الشيف شاين الممتدة عبر أجيال من الحب في جنوب أفريقيا. زورونا اليوم! 📍 فندق نوفوتيل، البرشاء ⏰ يوميًا من الساعة 12 ظهرًا #TheNinthCut #CustomisedMeat #MalvaPudding #ChefShane #CulinaryTraditions #FamilyRecipes #DessertLovers #NostalgicFlavours #SweetMemories #GourmetDesserts
#Chefshane Reel by @shaney0910 - Private Chef Shane - Cooking Just for You Happy Thursday 🌿 Today's Menu • Fresh Seasonal Fruits with Coconut Whipped Cream • Salmon & Tofu Mango Her
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@shaney0910
Private Chef Shane — Cooking Just for You Happy Thursday 🌿 Today’s Menu • Fresh Seasonal Fruits with Coconut Whipped Cream • Salmon & Tofu Mango Herb Salad • Japanese Gluten-Free Karaage Chicken • Meatballs Napoletana • Vogol Gluten-Free Pasta #PrivateChefShane #GoldCoastPrivateChef #PrivateChefLife #HomeDiningExperience #ChefOnTheGoldCoast #HealthyFood #GlutenFreeCooking #DailyMenu #PersonalChef #FoodForYou #ChefShane
#Chefshane Reel by @chefshanesmith (verified account) - My Hello Dolly Bars are made with a digestive biscuit base, and topped with a baked, chewy coconut, chocolate & walnut layer. Deliciously simple, deli
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@chefshanesmith
My Hello Dolly Bars are made with a digestive biscuit base, and topped with a baked, chewy coconut, chocolate & walnut layer. Deliciously simple, deliciously tasty! 🥥 Follow me, @chefshanesmith for loads more recipes 🥥 Serves: 20 Prep: 10 mins Bake: 25 mins 🥥 Ingredients · 200g digestive biscuits, crushed · 115g butter, melted · 1 can condensed milk (397g) · 200g dark chocolate chips · 50g milk chocolate chips · 50g white chocolate chips · 100g walnuts, chopped · 100g desiccated coconut 🥥 Method · Preheat the oven to 180°C (160°C fan). Butter and line a 9x13” baking tray. · In a bowl, mix the melted butter and biscuits, then press the mixture down firmly into the base of the tin. · Bake for 8–10 minutes, then remove and set aside. · Sprinkle over the three chocolates, walnuts and coconut, spreading them evenly across the base. · Pour the can of sweetened condensed milk evenly over the top, but do not mix it through. · Return to the oven and bake for a further 25–30 minutes, until the top of the bake is turning a light golden brown. · Remove and allow to cool completely before slicing. I like to pop it into the fridge once cooled and leave it there for a few hours to get nice, clean slices. 🥥 #hellodolly #traybake #chefshane
#Chefshane Reel by @chefshanesmith (verified account) - Apple Crumble Bars 🍏 Make sure and follow me, @chefshanesmith for loads more recipes 🍏 Prep: 20 mins Serves: 9-12 Bake: 40 mins 🍏 Filling 7 Granny
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@chefshanesmith
Apple Crumble Bars 🍏 Make sure and follow me, @chefshanesmith for loads more recipes 🍏 Prep: 20 mins Serves: 9-12 Bake: 40 mins 🍏 Filling 7 Granny Smith Apples, dices 40g butter 80g brown sugar 2 tbsp lemon juice Pinch salt 1 tsp ground cinnamon 🍏 Shortbread 180g butter, soft 145g brown sugar Dash vanilla extract 355g plain flour Pinch salt 🍏 Method For the filling, place all the ingredients in a wide saucepan and cook until the apples soften up. Set aside to cool. Preheat the oven to 180C/160C fan and line a 9” square baking tin with parchment. To make the shortbread, add all the ingredients into a bowl and mix together until you are left with a shaggy breadcrumb consistency. Divide the shortbread in half, place half in the lined tin, and use a dessert spoon, press down to compact. Spoon the apple filling on top and spread out to cover the base. Finally, sprinkle on the remaining crumble mix and spread to cover the apple mixture. Place in the preheated oven and bake for 40 minutes or until golden brown all over. Remove and allow to cool before serving. 🍏 Top tip: The crumble bars are best chilled for a few hours or overnight if you wish to get a nice clean-cut portion. 🍏 #applecrumble applebars #recipeoftheday
#Chefshane Reel by @chefshanesmith (verified account) - Raspberry Almond Bakewell Tart 💖 Serves: 8 Prep: 30 mins Bake: 35-40 mins 💖 Sweet Pastry 125g butter 125g caster sugar 1 medium egg 250g plain flour
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@chefshanesmith
Raspberry Almond Bakewell Tart 💖 Serves: 8 Prep: 30 mins Bake: 35-40 mins 💖 Sweet Pastry 125g butter 125g caster sugar 1 medium egg 250g plain flour Dash vanilla 💖 Filling 110g butter, soft 110g caster sugar 2 medium eggs 2 drops almond essence 1 tbsp plain flour 110g ground almonds 2 tbsp flaked almonds 80g raspberry jam 💖 Method For the pastry, cream the butter and sugar until soft. Add the eggs and vanilla and mix. To this, add the flour and combine to form a dough. Wrap and chill for 30 minutes. Butter and flour a 9” loose-bottom tart ring. Roll out the pastry to a thickness of 1/2 cm and line the tin, trimming the overhanging pastry. Chill for 10 minutes. Preheat your oven to 180C/160C fan. For the frangipane, beat the butter and sugar until combined. To this add the eggs, almond essence and mix. Finally, add the ground almonds and plain flour. Mix. To assemble, spoon the raspberry jam all over the base of the lined tart. Spread over the frangipane. Sprinkle over the flaked almonds and bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the frangipane is set. Remove and allow to cool in the tin before removing. Serve with homemade custard or whipped cream 💖 #rteone #rtetoday #bakewelltart
#Chefshane Reel by @chefshanesmith (verified account) - Brown Soda Bread🤎 This recipe and 80 more available in my new cookbook 'Loaf Tin Bakes' Order link in my bio #recipeshare #recipeoftheday #bakewit
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@chefshanesmith
Brown Soda Bread🤎 This recipe and 80 more available in my new cookbook 'Loaf Tin Bakes' Order link in my bio #recipeshare #recipeoftheday #bakewithme #traditionalbaking #irishbaking #irishrecipe #brownbread #traditionalbrownbread #chefshanesmith #chefshane #shanesmith
#Chefshane Reel by @chefshanesmith (verified account) - Apple Crumble Bars 🍏 Make sure and follow me, @chefshanesmith for loads more recipes 🍏 Prep: 20 mins Serves: 9-12 Bake: 40 mins 🍏 Filling 7 Granny
428.9K
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@chefshanesmith
Apple Crumble Bars 🍏 Make sure and follow me, @chefshanesmith for loads more recipes 🍏 Prep: 20 mins Serves: 9-12 Bake: 40 mins 🍏 Filling 7 Granny Smith Apples, dices 40g butter 80g brown sugar 2 tbsp lemon juice Pinch salt 1 tsp ground cinnamon 🍏 Shortbread 180g butter, soft 145g brown sugar Dash vanilla extract 355g plain flour Pinch salt 🍏 Method For the filling, place all the ingredients in a wide saucepan and cook until the apples soften up. Set aside to cool. Preheat the oven to 180C/160C fan and line a 9” square baking tin with parchment. To make the shortbread, add all the ingredients into a bowl and mix together until you are left with a shaggy breadcrumb consistency. Divide the shortbread in half, place half in the lined tin, and use a dessert spoon, press down to compact. Spoon the apple filling on top and spread out to cover the base. Finally, sprinkle on the remaining crumble mix and spread to cover the apple mixture. Place in the preheated oven and bake for 40 minutes or until golden brown all over. Remove and allow to cool before serving. 🍏 Top tip: The crumble bars are best chilled for a few hours or overnight if you wish to get a nice clean-cut portion. 🍏 #applecrumble applebars #recipeoftheday #recipeshare #bakewithme #chefshanesmith #chefshane
#Chefshane Reel by @chefshanesmith (verified account) - Oatmeal Chocolate Cookie Recipe 🍪 Make sure and follow me, @chefshanesmith for loads more recipes. 🍪 Makes:12 Prep: 25 mins Bake: 10-12mins 🍪 Ingr
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@chefshanesmith
Oatmeal Chocolate Cookie Recipe 🍪 Make sure and follow me, @chefshanesmith for loads more recipes. 🍪 Makes:12 Prep: 25 mins Bake: 10-12mins 🍪 Ingredients 115g butter, soft 125g brown sugar 1 large egg Dash vanilla essence 1/2 tbsp treacle 100g plain flour 1/2 tsp bread soda Pinch cinnamon 120g porridge oats 100g dark chocolate 🍪 Method Preheat your oven to 180C/160?C fan & line two baking trays with parchment. Add the butter & sugar to a bowl and mix until soft and creamy. Mix the egg, treacle, and vanilla together and gradually add to the butter mixture. Stir until combined. To this, add the flour, soda, cinnamon, and porridge oats. Mix to combine. To this, add the chocolate, keeping some back to add on top of each cookie. Dust your hands with flour and divide the dough into 12 balls. Place 6 on each tray and flatten slightly. dot the top with some chocolate. Place in the oven & bake for 10-12 minutes or until lightly golden brown 🍪 #oatmeal #oat #oatcookie #oatmealcookie #chocolatecookie #bakewithme #chefshane #chefshanesmith
#Chefshane Reel by @chefshanesmith (verified account) - 3 Ingredient Bounty Bars 🥥 Makes: 10 Prep: 10 mins Chill: 20 mins 🥥 Ingredients 185g desiccated coconut 230g condensed milk 200g dark or milk choc
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@chefshanesmith
3 Ingredient Bounty Bars 🥥 Makes: 10 Prep: 10 mins Chill: 20 mins 🥥 Ingredients 185g desiccated coconut 230g condensed milk 200g dark or milk chocolate, melted 🥥 Method Into a large bowl, add the coconut and condensed milk. Mix well. Divide up into 10 long rectangle bars. Squeeze together with your hands to compact. Place in the fridge to chill for 20 minutes. Melt your chocolate and dip each bounty bar in the chocolate to cover, Tap off the excess chocolate and place each bar onto a line baking tray. Chill until set and enjoy 🥥 #bountybars #bakewithme #recipeoftheday #vovonutbars #coconut #bounty #chefshane #shanesmith

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