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☘️CRISPY Smashed Potatoes with Green Goddess Dip🍀@dunnesstores @babyledfeeding

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  • ☘️CRISPY Smashed Potatoes with Green Goddess Dip🍀 These were seriously addictive! I found all my ingredients at my local @dunnesstores. I love that they have such amazing quality Irish produce. It’s made all the difference in this recipe. Check out the full step by step below ⤵️

    ✨Ingredients
    2kg Rooster Potatoes (skins on)
    Drizzle olive oil

    Goddess Green Sauce
    1 avocado
    Handful fresh coriander
    Handful fresh parsley
    50g (1/3 cup) cashews
    1 tbsp extra virgin olive oil
    80ml (1/3 cup) water
    1-2 cloves roasted garlic (better for little tummies)
    Juice 1/2 lime
    Season with black pepper

    Preheat oven to 180ºC.

    Boil the potatoes until cooked. They should be soft on the inside but not falling apart. Empty onto a baking tray lined with parchment. Cut a cross into each one, then smash using a glass or cup. Drizzle over a little olive oil, then roast for 25-30 minutes.

    To make the Goddess sauce, add all of the ingredients to a blender and blend until smooth.

    Serve the potatoes with fresh coriander leaves and dip!

    👶🏻 For Babies, cut the potatoes into wedges and roast without smashing. Remove from the oven before they turn crispy to keep them really safe.

    #goddess #greenfood #patricksday #irishfood #irishproduce #snacktime #potato #potatoes #potatorecipes1d
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Trisha’s fishcakes @bordbia

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  • Comment FISHCAKE and I’ll DM you the full recipe.

    These fish cakes are gorgeous … full of colour, flavour and goodness. They’re nutritious, delicious, and a great example of how easy Irish seafood is to prepare. I poach the fish, but you can also pan-fry it, grill it, or turn it into something like these simple fish cakes. SIMPLE!

    Irish seafood is incredibly versatile and perfect for everyday cooking.
    For more recipe inspiration, visit bordbia.ie/seafood.
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Apple and Hazelnut Streusel Cake @kerrygoldusa

apple___hazelnut_streusel_cake_cropped

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:4

Ingredients:

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Directions:

Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

Apple & Hazelnut Streusel Cake

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Chocolate Mousse & Strawberry Coulis by Scarlett & Tamsin Allen @ballymaloecookeryschool @rtetoday

  • This 3-ingredient chocolate mousse looks fancy but is unbelievably easy 🍫✨ Rich, airy, indulgent and perfect when you need a last-minute dessert that still feels special. Swipe for that dreamy spoonful 😍

    Chocolate Mousse & Strawberry Coulis by Scarlett & Tamsin Allen @ballymaloecookeryschool
    @ballymaloecookeryschool

    Recipe, Method & Chef’s Top Tip below 👇

    For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

    Light-as-air chocolate mousse with deep cocoa flavour, paired with a bright fresh strawberry coulis for the ultimate sweet finish 🍓 Perfect for date night, dinner parties or an easy weekend treat.

    Ingredients 🛒
    Chocolate mousse:
    2 egg whites
    50g dark chocolate (55%)
    1 tbsp caster sugar

    Strawberry coulis:
    150g fresh strawberries, hulled
    1 tsp caster sugar
    1 tsp lemon juice

    Method 👩‍🍳
    1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly.
    2. In a separate bowl, whisk egg whites to soft peaks. Add the sugar and whisk again until stiff and glossy.
    3. Gently fold the melted chocolate into the egg whites using a spatula, keeping as much air in the mixture as possible.
    4. Spoon into serving glasses and chill for 1–2 hours until set.
    5. For the coulis, blend the strawberries with sugar and lemon juice until smooth.
    6. Spoon or drizzle the strawberry coulis over the mousse just before serving.

    #TodayShow #RTEFood #IrishFood #EasyDesserts #ChocolateMousse14h