We're back in Tara Gartlan’s choctastic magic kitchen for another great recipe on What's For Dinner?
Once again, Tara is joined by Sadhbh and Rosa who learn how to separate eggs, brown butter, whip meringue and bake the most delicious, gluten-free cakes.
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Brown butter is a big deal, particularly in French cooking, where it’s known as Beurre Noisette, which literally means 'Hazelnut Butter’. It gives an amazing flavour to dishes and this recipe is no exception.
Tara shares some pretty nifty chef skills in this episode like how to separate eggs, brown butter without burning it and how to whip meringue to the texture you need.
If you’re a budding baker, this is the episode for you. But, as always, make sure there is an adult in the kitchen to keep an eye on things.
The brown butter cake batter has to be rested for at least 8 hours from when it’s made to when it can be baked, but it’s so worth it. That time lets all the flavours develop and both Sadhbh and Rosa were very impressed in the taste test.
Get creative in the kitchen with this podcast from RTÉjr, produced by Jan Ní Fhlanagáin, featuring lots of tasty, easy and quick meals that are perfect for dinner.
Chefs and home cooks make recipes from all over the world including veggie, vegan and gluten-free options. From tortillas to saltfish fritters, curries to crepes, What's For Dinner? has something for everyone!
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There are more recipes from great home cooks and chefs here too.
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