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A tasty winter recipe to make you feel nourished and proud of yourself. Quote Tweet
BBC Morning Live
@BBCMorningLive · 4h .@Anahaugh shares the secret to making the perfect lamb stew. See the full feature on @BBCiPlayer for cooking instructions. #MorningLive
Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
glenilenfarmTina from The Worktop created this simple chia seed pudding recipe using Glenilen Farm raspberry yoghurt.
Simply mix 1/2 cup of yoghurt, 1/2 cup of milk, 2 tbsp of chia seeds and leave in the fridge over night.
In the morning top with granola, raspberries and extra yoghurt for a delicious breakfast!
For a quick grab and go breakfast allow to set in Glenilen Farm 160g glass jars, pop the lid back on and it’s ready to go! #breakfastinspo#glenilenfarm#theworktop#healthybreakfast#grabandgo#quickandeasy#regram
Fresh, local fish is supplied to us from small fishing boats in Ballycotton Bay, delivering high-quality produce, and resulting in an unforgettable culinary experience.
Ballycotton Monkfish, Wild Atlantic Cod, West Cork Scallops, Rossmore Oysters – book a table and try it for yourself #LinkInBio
odlums_ireland Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨
You will need: 275g/10 oz Butter 150ml/¼pt Golden Syrup 225g/8oz Chocolate (good quality, at least 60% cocoa) ½ x 400g packet of Digestive Biscuits, roughly crushed ½ x 400g packet of Rich Tea Biscuits, roughly crushed 1 packet of Maltesers 125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional) Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.
Method: ✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper. ✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. ✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well. ✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.
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