Northern Ireland Hospice Care is calling on fundraisers across the country to raise lots of 'dough' on June 7 for its annual coffee morning.
The local charity is providing some food for thought by enlisting the help of good food ambassador, celebrated chef and author Jenny Bristow to offer coffee morning hosts three wonderful traybake recipes to cook at home and sell on the day.
Event sponsor Bewley’s will provide complimentary coffee for every registered coffee morning event.
Jenny Bristow said: “We all like to take time for a cuppa every day so let’s put one of them to good use for a good cause! I hope hundreds of people, businesses and organisations across Northern Ireland will have their kettles on standby on June 7 and donate a minimum of 1.50 per cuppa for a good cause, plus a little extra if they decide to serve up one of my delicious traybakes.”
The Northern Ireland Hospice Care Coffee Morning, now in its 14th year, is one of the local charity’s biggest annual fundraising events. Last year, coffee hosts raised almost 35,000 for the local charity from 188 coffee parties. This year the Hospice Care fundraising team hope to raise 40,000. All money raised will go towards helping the local charity provide care to families of children and adults coping with cancer and other life-limiting illnesses.
Geoff Scott, marketing manager with the Hospice, said: “Thanks to Jenny’s traybake recipes and Bewley’s complimentary coffee, we have all the right ingredients to help you create the perfect Coffee Morning. Events such as this provide an essential source of income needed to maintain local Northern Ireland Hospice Care services, meeting the needs of patients both at hospice and in their own homes.”
Anyone wishing to host a Coffee Morning can do so by contacting Geoff Scott at Northern Ireland Hospice Care on 028 9078 1836 or go to www.nihospicecare.com for further details.
Buttermilk & Vanilla Scones
Makes 8 – 10 scones
These light, tasty scones are ideal for freezing and can be defrosted and reheated. Ideal for a coffee morning.
n 350g/12oz soda bread self-raising flour.
n 50g/2oz butter
n 25g/1oz caster sugar
n tsp vanilla essence
n 175g/6fl oz buttermilk
n 125ml/4fl oz whipped cream
n Sieve flour into a bowl. Add the butter. Cut through and rub in for 1 minute. Add the sugar, vanilla essence and milk. Mix to a firm but soft dough.
n Transfer the dough to a lightly floured surface, knead and gently roll out to a thickness of 2cm/1 inch and cut out with either a plain or a fluted cutter (approximately 2cm/5 inches in diameter).
n Place the scones on a floured baking sheet and bake in a preheated oven @ 200C/Gas mark 6 for 12-15 minutes or until the scones are golden brown on top.
n Allow the scones to cool on a wire rack, then split in half and fill with whipped cream and jam.
Coffee Pear and Brazil Nut Tart
n 25g/1oz flour
n 25g/1oz brown sugar
n 25g/1oz butter – softened
n 1 tbsp Brazil nuts – coarsely chopped
n 1 dsp coffee & 1 tsp water
n 110g/4oz butter – softened
n 110g/4oz caster sugar
n 3 eggs – lightly beaten
n 175g/6oz self-raising flour
n tsp baking powder
n 1-2 dsp natural yoghurt
n 2 large ripe pears
n 4 dsp Greek yoghurt or soured cream
n Sieve the flour into a bowl and mix in the sugar. Add the butter and rub in until the mixture becomes crumbly. Mix in the Brazil nuts. Leave to one side.
n Cream together the butter and sugar for 30 seconds, then add the eggs, flour, baking powder and yoghurt. You should have quite a soft mixture. Add 1 dsp coffee and 1 tsp water blended.
n Line the bottom of a 23cm/9inch tin with greaseproof paper.
n Peel, core and slice the pears.
n Pour the cake mixture into the tin. Arrange the slices of pear on top and pour over the Brazil nut topping. Bake in the oven @ 190C/Gas Mark 5 for 45 minutes or until the cake is firm to the touch.
n Serve with Greek yoghurt or soured cream.
An all American cookie, great to make and store in a tin. Ideal when you just fancy snacking. All can be made in a blender and great with coffee. These are a lovely soft crumbly biscuit with an open texture that will spread easily. Ensure the consistency of the dough is quite firm.
n 225g/8oz plain flour
n tsp baking soda
n tsp baking powder
n 1 egg
n tsp vanilla extract
n 115g/4oz caster sugar
n 115g/4oz butter
n 1 tsp cinnamon powder
n 2 tsp coffee mocca with 1tbsp water
Place the flour, baking soda, baking powder, eggs, butter, sugar, vanilla and cinnamon powder in a blender. Whizz together until almost blended. Add coffee.
n Only mix for 5 seconds.Transfer the mixture to a lightly floured table and divide into 12 pieces. Shape into small rounds and place on a baking sheet, well spaced apart. Flatten the top of each ‘snickerdoodle’ to about half their original height.
n Bake in an oven @ 350F/180C/Gas No. 4 for 10-12 minutes.
n When cooked, cool and store in an airtight container.