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Africa, June 2021, Vol. 86 No. 5 - Fr Pat McCallion

Rhubarb Crumble

This month St Patrick’s Fr Pat McCallion shares one of his favourite dessert recipes with us. We hope you enjoy it.

You will need

1lb 5oz or 600g rhubarb, washed and cut into chunks

4oz or 115g sugar

Juice of one lemon


For the Pastry

(to use now and to freeze):

10oz or 280g of plain flour

2oz or 60g of corn flour

2 teaspoons of castor sugar

6oz or 170g butter

1 egg yolk mixed with a little water

For the Crumble

4oz or 115g plain flour

2oz or 60g butter

2 teaspoons of castor sugar

1oz or 30g finely crushed ginger biscuits

1oz or 30g grated cheddar cheese


To prepare the rhubarb: Stew the rhubarb with the sugar and lemon juice over a low heat. If you have time you can also prepare the rhubarb the night before in the following way. Wash and wipe clean the rhubarb stalks and chop into chunks. Place the chunks into a stainless steel saucepan and sprinkle sugar over and then pour lemon juice over the sugar and cover the saucepan and leave overnight. When you are ready to make your rhubarb crumble bring the rhubarb to the boil and then remove the saucepan from the heat to cool down.


To make the pastry: (I always make extra pastry so that I can freeze it for future baking.) Sieve plain flour and corn flour together, rub in the butter. Then mix in the castor sugar, add the mixed egg yolk and water and using your hands bring the mixture together to form a dough.


Grease a 8 inch round loose bottomed flan tin and line the base with a layer of greased greaseproof paper. Take just over a third of the dough and roll it out and line the flan tin. (If you wish you could grate and sprinkle a small amount of orange rind on the base of the pastry). Now prepare the crumble.


To make the crumble: Rub the butter into the flour until it resembles breadcrumbs. Add the castor sugar, crushed ginger biscuits and grated cheddar cheese into the mixture and gently mix the ingredients with your hands until all is well integrated. Take the pastry lined flan tin and spoon in the rhubarb holding back some of the juices for serving. Spoon the crumble evenly over the rhubarb and place the tin into a preheated oven at 180ºC for 35 minutes or until crumble is brown. Remove carefully from the oven and let it cool before taking it out of the flan tin. Serve warm with fresh cream or ice cream. Enjoy!


Tip: The crumble can be baked without the pastry. Using a greased pie dish spoon the stewed rhubarb onto the dish and then the crumble evenly on top and bake in the oven as directed above. Spoon into serving dishes when cool.


Africa, May 2021, Vol. 86 No. 4 – Amy Heffernan

Spinach & Ricotta Cannelloni

This month’s recipe is a great vegetarian pasta dish. It’s super easy to make and is a real comfort dish. The recipe uses a type of pasta called Cannelloni which is shaped in large tubes. We are filling these with a ricotta and spinach filling. You could also use a beef ragu instead. Serve this dish with some crusty bread and enjoy.

You will need

200g Cannelloni pasta

80g Parmesan


Ricotta & Spinach Filling

500g Ricotta cheese

200g Baby spinach

1 Tbsp Olive oil

1 Small onion (finely diced)

1 Clove garlic (finely diced)

60ml White wine

60g Parmesan (finely grated)

½ Tsp Ground nutmeg

Salt & Pepper

Tomato Sauce

1 Tbsp Olive oil

2 Cloves garlic (finely diced)

1 Tin (400g) Chopped tomatoes

1 Tsp Sugar

Salt & Pepper


Béchamel Sauce

25g Butter

25g Flour

1 Bay Leaf

500ml Milk (warmed)

Salt & Pepper


We will start with the tomato sauce. Gently heat the oil in a pan and add the garlic. Once soft but not coloured, add the tomatoes and sugar and simmer for 20 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile, wilt the spinach in a hot pan with a little water, once wilted, remove from the pan to cool. Squeeze the spinach of excess water then chop roughly.

Gently heat the oil in a pan and add the garlic and onion and sauté, once the onions are soft, add the white wine and allow to reduce until nearly all the liquid has evaporated. Remove from the heat.

Mix the onions and garlic with the ricotta, spinach and Parmesan, then add nutmeg, salt and pepper. Taste to check you are happy with the flavour. Spoon the ricotta filling into a piping bag and fill the cannelloni tubes.

Place the tomato sauce in the bottom of an ovenproof dish and lay the cannelloni on top. Preheat the oven to 180°C/350°F/Gas Mark 4 while you make the béchamel sauce.

Heat the butter and flour in a pan and stir to create a roux (paste). Stir for a couple of minutes to cook out the floury taste, then whisk in the warm milk bit by bit to avoid lumps. Add the bay leaf and season with salt and pepper. Allow to simmer for 5 minutes, stirring constantly, as the sauce thickens. Remove the bay leaf and spoon the béchamel over the cannelloni and top with grated Parmesan.

Cover with tin foil and bake for 45 minutes removing the tin foil for the last 15 minutes. Serve hot.


Africa, April 2021, Vol. 86 No. 3 – Amy Heffernan

Easter Chocolate Cake

This month’s recipe is a delicious Easter chocolate cake. It’s super-easy to make, it’s moist and perfect for any chocolate lovers in your life. Although I have decorated this cake with an Easter theme, it’s the perfect cake for any special occasion.

You will need

For the Chocolate Cake

250g (8oz) Plain flour

430g (16oz) Caster sugar

85g (3oz) Cocoa powder

2 tsp Bread soda

1 tsp Baking powder

1 tsp Salt

250ml (8½ fl oz) Buttermilk

125ml (4fl oz) Vegetable or sunflower oil

2 Eggs

1 tsp Vanilla essence

250ml (8½ fl oz) Coffee (freshly brewed)

For the Chocolate Butter Icing

330g (12oz) Butter (at room temperature)

600g (21oz) Icing sugar (sifted)

60g (2oz) Cocoa powder

2 Tbsp Cream

Easter chocolates to decorate


Preheat your oven to 180ºC (350ºF / Gas Mark 4) for a conventional oven or 160°C (320ºF / Gas Mark 3) for a fan assisted oven. Line two 20 cm or 8 inch round sandwich tins or cake tins with baking parchment.

In a bowl mix together the flour, caster sugar, cocoa powder, bread soda, baking powder and salt.

In another bowl whisk the buttermilk, oil, eggs and vanilla essence together, then pour into the dry ingredients, stirring to combine. Finally add the coffee and stir until all combined. Divide the mixture into the two lined tins.

Place in the preheated oven and bake for 30 – 35 minutes. A skewer placed in the centre of the cake should come out clean when done. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.


While the cakes cool, make the chocolate butter icing. First sift together the icing sugar and cocoa. Beat the butter using an electric whisk until light and fluffy. Gradually add the icing sugar and cocoa powder beating the mixture as you add them in. If the icing seems a little stiff add 2 tablespoons of cream and mix until you have a smooth butter icing that’s easy to work with. Spread some of the icing across one of the cooled cake layers, then top with the remaining cake layer. Next spread the remaining butter icing over the top and sides of the cake. Place some Easter chocolates decoratively on top.



Africa, January/February 2021, Vol. 86 No. 1 – Amy Heffernan

Parsnip and Apple Soup

This month’s recipe is perfect to warm you up on the cold winter days. Tasty parsnip and apple soup is a meal on its own when served with some fresh homemade bread. It’s a simple recipe using ingredients that are easy to find and is quick to prepare. I hope you enjoy it.

You will need

4 Parsnips (Peeled & Chopped)

2 Onions (Peeled & Chopped)

3 Apples (Peeled, Quartered & Chopped)

3 Tbsp Olive oil

1 Litre (34 fl oz) Vegetable or Chicken Stock

200ml (6¾ fl oz) Fresh cream

Salt & Pepper


Place a large saucepan on a medium to high heat and add the olive oil. When heated add the chopped onions and cook gently for 2 minutes. Then add the chopped parsnips and apples, and allow to cook for 5 minutes.


Pour in the vegetable or chicken stock and bring to the boil. Reduce the heat and simmer for 20 to 30 minutes or until the parsnips are tender, then add the cream.


Remove from the heat. Puree using a stick blender or liquidiser. Season to taste with salt and pepper


Serve with some fresh homemade bread and enjoy.


Africa, December 2020, Vol. 85 No. 9 – Amy Heffernan

Christmas Pudding Cheesecake

It’s that time of year again and I would like to wish all our readers a very Happy Christmas and New Year. Christmas is a wonderful time of year for traditions, I always loved making Christmas pudding and cakes every year with my granny. The smell of the pudding steaming on top of the stove was amazing, so our recipe this month will be a twist on Christmas pudding by using it to make a cheesecake. It is a simple recipe to prepare and a great way to use up leftover Christmas pudding. It’s also a great recipe for anyone who finds pudding too rich or heavy.

You will need

For the Base:

150g (5oz) Digestive Biscuits

100g (3½oz) Gingernut Biscuits

130g (4½oz) Butter (Melted)

For the Cream Cheese Layer:

650g (22oz) Cream Cheese

400ml (13½fl oz) Fresh Cream

100g (3½oz) Dark Brown Sugar

100g (3½oz) Caster Sugar

1 Vanilla pod (Split &

Seeds Scraped)

250g (8¾oz) Christmas pudding

25ml (¾ fl oz) Cointreau

1 Orange (Juice & Zest)

2 Gelatin Sheets


Put the digestive and gingernut biscuits in a plastic food bag and crush to crumbs using a rolling pin. Place the crumbs in a bowl, then pour over the melted butter. Mix thoroughly, then put them into a 24 cm or 9-inch round springform tin and press firmly down into the base to create an even layer. Chill in the fridge for 30 minutes to set.


In a bowl beat together the cream cheese, cream, dark brown sugar, caster sugar and vanilla seeds until the mixture resembles the consistency of lightly whipped cream and then set aside.


Place the gelatin sheets in cold water and leave to soak for about five minutes.


In a blender place the Christmas pudding, Cointreau, and orange zest, blitz together until it resembles breadcrumbs, then fold this into the cream cheese mixture.


In a pan gently heat the juice of 1 orange to a simmer, squeeze the excess water from the gelatin and add to the simmering orange juice and stir until it dissolves.


Gently fold the orange and gelatin into the cream cheese mixture until well combined, then pour over the biscuit base spreading it evenly. Leave to set in the fridge for a few hours or overnight. Carefully remove the cheesecake from the tin and serve with a little cream on the side.


Tip: To decorate peel some oranges, slice into rounds and place on a baking tray. Sprinkle them with sugar, then blowtorch until caramelised and leave to cool. Arrange the orange slices in a spiral or however you desire on top.


Africa, September/October 2020, Vol. 85 No. 7 – Amy Heffernan

Irish Tea Brack

This month’s recipe is for an Irish tea brack. With Halloween just around the corner it’s a lovely alternative to the traditional Barmbrack which is usually made with yeast and eaten at this time of year. The Irish tea brack requires you to soak dried fruit overnight, but it is simple and quick to make. I hope you enjoy it.

You will need

100g (3½ oz) Sultanas 

100g (3½ oz) Raisins

100g (3½ oz) Currants

80g (2¾ oz) Glace Cherries

50g (1½ oz) Mixed Peel

300ml (10 fl oz) Fresh hot tea

1 Egg

200g (7oz) Soft Dark Brown Sugar

225g (8oz) Self Raising Flour 

1 Tsp Mixed Spice


Place the dried fruit, cherries and mixed peel in a bowl, and pour in the hot tea. Cover the bowl with a clean tea towel and allow to steep overnight.


The next day, preheat the oven to 180ºc (350ºF) (Conventional Oven) or 160ºc (320ºF) (Fan Assisted Oven). Line a 1lb (450g) tin with parchment paper.


Gently whisk the egg and then add it and the brown sugar to the fruit mix. Sift the self-raising flour and mixed spice into the fruit mixture and stir until it’s all combined 


Pour into the lined loaf tin and bake for 1½ hours or until a skewer inserted into the brack comes out clean.


Leave to cool on a wire rack.


Tip: This brack will last well in an airtight container and it can also be frozen.


Africa, July/August 2020, Vol. 85 No. 6 – Amy Heffernan

Warm Honey and Mustard Potato Salad

This month’s recipe is a warm potato salad. It is something a little different to the usual potato salad recipes we are used to. Instead of using mayonnaise, I use a honey and mustard dressing which is full of flavour and not as heavy. The dressing is simple and quick to make and can be used to dress other salads too. This is a great dish for a bbq during the summer months, but it can be enjoyed as a tasty side any time of year.

You will need

1 kg Baby Potatoes

2 Tbsp Olive or Rapeseed Oil

2 Cloves Garlic (peeled & crushed)

1 Red Onion (peeled & sliced)

10 Smoked Streaky Rashers (Bacon)

4 Scallions or Spring Onions (sliced)

Salt & Pepper


For the Honey & Mustard Dressing

1 Tbsp Wholegrain Mustard 

1 Tbsp Honey 

1 Tbsp Balsamic Vinegar

1 Tbsp Cider Vinegar

1 Clove Garlic (peeled & crushed)

6 Tbsp Olive or Rapeseed Oil

Salt & Pepper


Preheat the oven to 190°C (370ºF). On a lined roasting tray lay the streaky rashers out flat and place into the oven for 12 to 15 minutes or until they are crispy. Then remove from the tray, slice into small strips and set aside. Keep the tray to roast the potatoes.


Halve the baby potatoes and place into a saucepan. Cover with cold water and place on a medium to high heat. Allow to come to the boil, then cook for 5 minutes. Drain the hot water from the baby potatoes. Then add the oil, garlic, salt and pepper and toss so the potatoes are well coated.


Place on the roasting tray and put into the oven for 20 minutes. Then remove and toss through the sliced red onion. Return to the oven for 5 minutes.


To make the dressing place the mustard, honey, vinegar and garlic into a bowl. Whisk to combine. Slowly pour the oil in as you continue to whisk. Add seasoning to taste. Pour the dressing over the potatoes and add the streaky rashers and sliced scallions. Mix until all the potatoes are covered and serve warm.


Tip: Line the roasting tray with parchment paper, as it makes washing-up much easier.


Africa, May 2020, Vol. 85 No. 4 – Amy Heffernan

Wild Garlic Pesto

This month’s recipe calls for some foraging, a great reason to get out and explore your local woodlands. What we are foraging for is wild garlic, also know as ramsons. It is one of the first edible plants to appear in the spring. It grows abundantly and can be found in deciduous woodlands, usually near streams as it prefers slightly acidic and moist soils. Its green glossy leaves and white flowers are easy to spot for the novice forager, but its most distinguishing feature is its smell. If it doesn’t smell like garlic, it is not wild garlic! The waft of garlic from this plant packs a punch and it’s what makes this recipe so tasty. Use as a dressing over salads, spread onto your favourite bread, add to pasta or use as a marinade for meat, poultry or fish – the list of uses for this tasty condiment is endless. Next time you are strolling through the countryside keep your eyes and nose peeled for this wonderful plant. You won’t be disappointed.

You will need

150g (5oz) Wild Garlic Leaves (Washed)

50g (1½oz) Pine Nuts

50g (1½oz) Parmesan Cheese (Grated)

½ Lemon

150 ml (5fl oz) Olive or Rapeseed Oil

Salt & Pepper


Spread the pine nuts out on a flat baking tray and place in a preheated oven at 190°C (370ºF) for 5 to 10 minutes. Stir halfway. Once roasted remove from the oven and allow to cool. Place the wild garlic, pine nuts, Parmesan and juice of half a lemon into a food processor and blitz for a minute or two. Then gradually add the olive oil until blended. If the consistency is a bit thick add more oil until you get the consistency you require. Season with salt and pepper to taste. Pour your pesto into a sterilised jar and store in the fridge. It will keep for three weeks.


Top tip: The entire plant is edible – the leaves, the flowers, and even the bulbs. However, it is illegal to uproot wild plants, so it’s best to just clip the leaves and blossoms low to the ground. Use the foraging code* and only forage what you need from any patch you find. If foraging isn’t for you don’t worry. You can substitute the wild garlic for basil, and it’s just as delicious.


Africa, April 2020, Vol. 85 No. 3 – Amy Heffernan

Queen Cakes (Makes 12)

This month’s recipe is a simple queen cake recipe, an easy recipe to whip up especially with kids over the Easter break. I’ve used a butter icing to decorate but you can decorate with a glacé icing, whipped cream and jam or enjoy them as they are.

You will need:

Queen cakes:

170g (6oz) Butter 

170g (6oz) Caster Sugar 

4 Eggs 

1 Teaspoon Vanilla extract

1 Tablespoon Milk (whole milk)

170g (6oz) Self-raising Flour 


Butter Icing: 

110g (4oz) Butter 

225g (8oz) Icing Sugar

Food Colouring (Optional)


For the queen cakes: Preheat your oven to 180ºC (Conventional Oven) (160ºC Fan Assisted Oven, Gas Mark 4, 350ºF). Line a 12-hole queen cake tray with paper cases. Place the butter and caster sugar in a bowl and with an electric mixer or a wooden spoon beat the mixture until pale, light and fluffy. Gradually add the eggs one at a time beating the mixture as you go. Then sift the flour into the mixture. Next add the vanilla extract and milk. Combine until you have a smooth batter. Spoon the batter into the bun cases, filling two-thirds of the case. Bake in the preheated oven for 10-15 minutes until golden and springy to touch (depending on the size of your bun case you may need to adjust baking time).Cool on a wire rack.


For the icing:

Beat the butter with an electric mixer or a wooden spoon until pale, light and fluffy. Gradually add the sifted icing sugar beating the mixture as you go. The icing should be soft, smooth and easy to work with. If it feels a bit stiff add 2 tablespoons of milk or cream. The longer the icing is beaten, the fluffier and lighter it becomes. If you want you can add a few drops of food colouring to your icing.


Once the queen cakes are cool, decorate with the butter icing using a piping bag and nozzle or simply smooth a dollop of icing on with a pallet knife. Add sprinkles, sweets or some leftover Easter treats to add the finishing touch to your queen cakes.


Tip: The more you beat the batter for the queen cakes the more air you will incorporate to give you a light and airy sponge. 

Amy Heffernan is a chef and lives in Co Wicklow, Ireland.

©Africa, St Patrick's Missions Magazine