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The Afternoon Show
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Halloween treats with Louise Lennox

Tuesday, 27 October 2009

It's Halloween!!!!!!!!!!!!!!!! Louise is here to show how to make some ghastly goodies which are simple to do. There will be four girl guides in to help her out, all of whom will be in their girl guide uniforms.cute!

Louise Lennox - Chef
After a childhood in Dundrum, Co Dublin and inspired by her mother's baking skills, Louise was nine when she burnt her first cake. 2 years later her 5th class teacher encouraged her to tackle her dyslexia, by using cookery books for to help her reading skills improve. Louise baked cakes for homework and thus proved to herself, and her classmates, that she had discovered her creative strengths.

Fast forward to Leaving Cert, and while the others in the class were studying for high points, Louise was working as a commis chef for the 'Irish Management Institute'. So while she did complete her Leaving Cert, Louise's focus was already on her true passion and future career.


For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her natural flair for pastry work and quickly moved to a prime job in Mahers in Dublin 4. Two years later, aged just 22, she became Head Pastry Chef at the renowned Dobbins Restaurant under the ownership of the late John O'Byrne. It was here that Louise honed her skills in the art of the plated dessert, and where her creations in edible art, such as sugar skills and chocolate work, were recognised.

Nowadays you will find Louise, the self-employed pastry chef, selling her breads, biscuits and cakes in the Cup Cake Cottage in Airfield in Dundrum. She also sets aside time to give cookery lessons to children, a job she particularly loves.

Louise has contributed to many radio programmes including Boiled, Baked and Basted; Family Flavours; Christmas Eve Food Special and The Tubridy Show, and is currently a contributor on the Will Leahy Show on radio 2FM.


Louise made her debut on television on The Restaurant, and as a longtime fan of the show she is particularly thrilled to be part of the team. Louise is also a contributor to The Afternoon Show on RTE One.

4 Brownies from St Laurence's Gate Brownies in Drogheda
Emily Dunne age 10
Grace Stewart age 10
Chloe Keenor age 10
Emma Chornberry age 9

CREEPY CUP CAKES

Ingredients
. 130g unsalted butter at room temperature
. 130g caster sugar
. 2 large eggs
. 140g self-raising flour
. 3 tablespoons Cocoa
. 1 teaspoon vanilla extract

Method
1. Line a 12-cup cake tin with paper cases
2. Preheat the oven to 200o
3. Put all the ingredients into a bowl and mix until you get a soft dropping consistency.
4. Spoon into the cup cake cases as evenly as you can
5. Place in the oven for 15-20 minutes until golden
6. Remove cases and place on wire rack to cool
7. When cold decorate with frosting

Frosting
Ingredients
. 200g unsalted butter at room temperature
. 250g icing sugar
. 50g cream cheese
. 1 teaspoon of essence of choice (orange, lemon, mint or vanilla)
. 1 teaspoon of food colouring of choice( green, red, black or orange)

Method
1. Put everything into a bowl and beat until pale and fluffy

Hints
To vary the flavours you can add
. Lemon - finely grated zest of a lemon
. Orange - finely grated zest of an orange
. Mint extract

Decoration
. Jelly worms, Bats and spiders.
. Roll out fondant icing

FRANKINSTEIN'S BRAIN SLIME PUNCH

Ingredients
. ½ Pint Apple Juice
. ½ Pint Grape Juice
. ½ Pint Cranberry Juice
. 2 Lemons - squeezed
. 2 Limes - squeezed
. ½ Pint Hot Water
. 1 Packet of Lemon Jelly
. Green Food Colouring
. 100g Icing Sugar

Method
2. In a bowl break jelly into cubes, add hot water and stir until dissolved.
3. Add all the remaining juices and mix then put into the fridge for 3 hours.
4. In a small bowl mix the icing sugar and add enough water - approximately 3 tablespoons - to make a runny consistency
5. Add 2 or 3 drops of green food colouring
6. Using a teaspoon drizzle around the rim on the drinking glasses and put jelly worms and eyeballs at the bottom of each glass.
7. Pour the liquid into the glasses.

TRICK OR TREAT COOKIES:

These cookies can be made in advance, shaped, put on a tray to open freeze and when frozen put into freezer bags. They can then be cooked straight from frozen - this will take from 15 to 20 mins

Ingredients
. 200g unsalted butter - soft
. 200g caster sugar - sieved
. 1 Large egg
. 400g plain flour plus extra for dusting
. 2 teaspoon Vanilla extract
. 1 packet of Royal icing
. Food colouring of choice

Method
1 Line 2 baking trays with silicone paper
2 In a large bowl whisk butter, sugar and vanilla together.
3 Mix in the egg then add the flour.
4 Turn out onto lightly floured surface and roll gently
5 Using a 5cm floured cutter cut the round or a Halloween cookie cutter.
6 Place on lined baking trays
7 Put into the fridge for half an hour
6 Preheat oven to 160o
7 Bake for 15 to 20 minutes until golden brown.
8 Transfer onto wire tray to cool
9 To decorate make royal icing according to the instructions on the packet.
Then add food colouring and spread on top of cookies

HINTS
These biscuits can be made in advance. When they are completely cold put them into an airtight container. They will then last for three weeks.

MARS BARS TOMBSTONES

Ingredients
. 120 g unsalted butter
. 270g marsbars
. 2 tablespoons of golden syrup
. 120 g ricecrispies


Method
1. Put butter, marsbars and golden syrup into a small saucepan on a low heat, stir until melted together.
2. Mix in rice crispies
3. Place mixture in a lined tin and then put in fridge

Topping
. 125g millk choc

Melt over low heat


Brownies - IGG
At present we have over 10,000 members in Ireland. There are over 10 million Girl Guides and Girl Scouts around the world in 145 different countries.

The centenary (100 years of Guiding) which is coming up soon. The World Association are celebrating the centenary over 3 years (2010 - 2012) as Guiding began in different years in different countries.

How old will you be in 2011?
IGG will be 100!
Read below to see what IGG has planned to celebrate our Centenary. You can also find out about the celebrations WAGGGS are having, and view their YouTube piece from the World Board Chairman.
IGG is celebrating its centenary in 2011 and preparations are now well underway to organise an exciting programme of events in which all our members can participate. Guiding started in 1911 in Harold's Cross, Dublin and is now to be found throughout Ireland with over 10,000 members from the youngest Ladybird to the oldest member of Trefoil Guild.

So, what will happen in 2011?
. We are planning a busy programme with monthly events taking place that everyone can get involved in. These will be both local and national activities. We also hope to have events that are branch specific.
. There will be a programme book full of ideas, challenges and activities for everyone. Groups will be able to pick and choose what they want to do and the main aim is to have fun, to celebrate the centenary of guiding in Ireland and to look forward to the next centenary.

IGG is one of a number of Member Organisations in WAGGGS (World Association of Girl Guides and Girl Scouts) celebrating its centenary between 2010 and 2012. Guiding spread quickly in the early years after Lord Baden-Powell after the guide movement was established in the United Kingdom in 1909. In the initial 3 years the guide movement spread to countries as far away as Australia and New Zealand, Canada and the United States of America, along with a number of countries in Europe including Ireland. Since these early years guiding has grown and developed throughout the world now being strongly established to 145 countries with 10 million members and it is still growing.
To highlight the centenary, WAGGGS has chosen a three-year celebration period with the theme of " girls worldwide say 100 years of changing lives " In each of these three years there will also be aCentenary Celebration Day, which will take place on 10 th April. WAGGGS has chosen this day, as it is the 100 th day of the year. The theme for 2010 will be Plant.

The WAGGGS Centenary Celebrations will be linked into the IGG programme and we hope that many members of IGG will take part in worldwide activities that will be focused on the centenary.
Watch out for further details of the IGG programme of events as we finalise the plans and look forward to an exciting and challenging year in 2011 to celebrate the centenary of IGG.

Read the Centenary message from the Chairman of the WAGGGS World Board, Margaret Treloar

Louise Lennox
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