Skerries Cookie Club

24/10/2022

To all the Seniors training this Monday we are asking everyone to wear as much pink as possible to raise awareness for breast cancer. Please donate 2 euro to your captain and we will donate it to Breast Cancer.
Please everyone support this and thank you for the idea.
🟠⚫️🏑❤️❤️

23/04/2021

Don't forget to register for this fun cook- along with proceeds going to Skerries Autism Friendly Town and Asiam.ie😄

We are delighted to host the wonderful Orla Owens for her first ever cookery video. She will be making some super-easy fruit-filled muffins!

19/04/2021

We are delighted to host the wonderful Orla Owens for her first ever cookery video. She will be making some super-easy fruit-filled muffins!

25/01/2021

09/01/2021

09/01/2021

Fill a little time together with some yummy recipes from 'The Cookie Club, Charity Cookery Book'. I've received lots of super photos of the delicious food you've made - keep them coming!!!. DM for payment details.

12/12/2020

A little taste of The Cookie Club Charity Cookery Book. €16 via Revolut 0863240887 (plus €5 p&p or come and collect) All proceeds go to Skerries Autism Friendly Town and Asiam.


Thanks to Co. Cork for printing the book so brilliantly.

04/12/2020

Great News!!!!
The Cookie Club, Charity Cookery Book has arrived. DM me for orders and payment details. Cost €16 +€5 for nationwide delivery. This book caters for all generations to enjoy, with delicious, fun and easy to follow recipes to satisfy everyone's creative culinary appetite.
Beautifully designed by the extraordinarily talented Lombard, Book Designer, who in the kindest name of friendship gave her time and skills to this bountiful feast for your senses.
All proceeds will go to Ireland’s National Autism Charity.

14/11/2020

COMING SOON...
The Cookie Club Charity Cookery Book. All proceeds are going to Skerries Autism Friendly Town and AsIam, Ireland's national Autism charity. Details to follow.
A fab Christmas present for everyone.

12/06/2020

As restrictions ease and a sence of normality returning, I'll pause my daily post of our recipes and photos. Thanks for all your lovely comments & feedback, it's been great :) Enjoy this super fun dessert with the best name :)

Knickerbocker Glory!!

Serves 4

YOU WILL NEED

Raspberry sauce:
180g/60z frozen or fresh raspberries
2 tablespoons icing sugar
Squeeze of lemon juice

1 packet jelly
Any fruit you like – 2 kiwi, couple slices pineapple, 1 punnet mixed berries,
2 mandarins/oranges
1 500ml tub vanilla ice cream
Slivered almonds - toasted
Chocolate fudge sauce - see below

EQUIPMENT

1jelly bowl, 2 small bowl, 4 tall glasses, 4 long spoons, small saucepan (heavy bottomed)

TO MAKE
 Prepare jelly – leave to set (best if you make jelly the night before you make this dessert) (Adult Help Please)
 Wash/peel & slice all the fruit – set aside

Raspberry sauce:
 Blend raspberries, icing sugar, and lemon juice & sieve - to remove seeds – set aside (Adult Help Please)
 Toast almonds – very carefully place in a pre – heated oven 180C for 5 minutes(be very careful as these burn very quickly) (Adult Help Please)

Chocolate fudge sauce:
You will need

 1 bar dark/milk chocolate
 1 tablespoon butter
 1 tablespoon cream
 1 tablespoon golden syrup
To Make

Place all the sauce ingredients into heavy bottomed saucepan (Adult Help Please)
On a very low heat melt all ingredients
Let it cook for 2 minutes, keep stirring
Pour into jug

 Now for the construction!!
 Take 4 tall glasses
 Divide half the jelly evenly between the glasses
 Spoon half the fruit over the jelly
 Add another layer of jelly
 Another layer of fruit
 A scoop of ice cream
 A long drizzle of raspberry sauce!!
 A long drizzle of chocolate sauce!!
 Scatter almonds on top
 Serve with long spoons
 Dive In!!!!

12/06/2020

As restrictions ease and a sence of normality returning, I'll pause my daily post of our recipes and photos. Thanks for all your lovely comments & feedback, it's been great :)

Goat’s Cheese Mousse, Caramelised Fennel
Hearts, Beetroot and Blackened Chicken wings

YOU WILL NEED (serves 4)
500g Soft Goats Cheese
100ml whipped cream

Marinade:
8 chicken wings
1 tablespoons olive oil
Salt and pepper
2 tablespoons Balsamic vinegar
2 teaspoons brown sugar
A couple of dashes of Tabasco sauce and soy sauce

2 fennel hearts
110g caster sugar
110ml water

Garnish with 200g cooked beetroot cut into wedges and 60g crushed walnuts

EQUIPMENT
Chopping board, knife, 1 baking tray, tablespoon, small serving bowl
Pre-heat oven to 190C/ 375F/Gas mark 5

TO MAKE
 The night before(or 8 hours before) make your marinade & soak the chicken wings in it overnight
 On Baking tray place chicken wings with marinade
 Bake in the pre-heated oven for 25 mins until cooked

 Whip the cream and fold into goats cheese – set aside
 Carefully make the caramel : add sugar to the measured water in the small saucepan, bring to boil and simmer for 15 mins,
 Add fennel heart and simmer for further 5 minutes
 Now on nice big serving plate – create a plate of blackened chicken wings, sliced beetroot, scattered crushed walnuts, sticky caramelised fennel and quenelles of goats cheese mousse and I’ll be over!!!