To grow things it must rain 🌧 🌦 🌂
Darker the banana the better.. 🌑🕶️
Fit Bharat
@FitBharat
Darker the banana the better ! Fully ripe banana with dark patches on skin produces TNF (Tumour Necrosis Factor)which has the ability to combat abnormal cancer cells. If you are regular with your exercise you can/should have 2 banana max in a day.
Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire from RTE Today
Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire
Recipe, Method & Chef’s Top Tip below 
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Serves 4
Ingredients
4 Quality Assured Irish Angus Striploin Steaks
14 bamboo skewers
Rocket leaves, to serve
Marinade
3 garlic cloves, crushed
2 tsp Cajun spice
2 tbsp honey
4 tbsp Soy & Ginger Sauce
Zest ½ lemon
1 tsp thyme leaves
Satay Sauce
400g coconut milk
100g crunchy peanut butter
2 tbsp Soy & Ginger Sauce
2 tbsp Sweet Chilli Sauce
1 tsp muscovado sugar
Juice 1 lime
Pickled Cucumber
4 tbsp rice vinegar
2 tbsp caster sugar
½ cucumber, peeled, seeded, thinly sliced
Method
Beef Skewers
Thread beef strips onto skewers (1 piece each). Mix marinade ingredients in a shallow dish, coat beef and chill 2–3 hrs or overnight. Heat griddle with 2 tbsp oil until smoking. Cook skewers 2–3 mins per side, spooning over marinade. If it catches, add 1 tbsp water.
Satay Sauce
In a pot combine coconut milk, peanut butter, soy & ginger sauce, chilli sauce, sugar, lime. Stir, simmer to thicken, season.
Pickled Cucumber
Mix vinegar, sugar, pinch of salt until dissolved. Add cucumber, stir and set aside.
Serve
Place skewers on rocket leaves with satay sauce and pickled cucumber.
Chef Tip: Soak skewers in cold water first to stop burning.
Sarah Butler’s puff pastry apple turnovers: @RTEToday
Ingredients
Prep time: 10 minutes
Cook time: 25 minutes
Makes: 6
- 4 Granny Smith apples – peeled, cored and cubed
- 30g tablespoons butter
- 200g brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornflour
- 1 tablespoon water
- 2 sheets of puff pastry
- 100g icing sugar
- juice of ½ lemon
Method
- Preheat oven to 220C, 200C fan, gas 7
- Melt the butter in a frying pan on a medium heat.
- Add the apples, cinnamon and sugar.
- Cook for 4-5 minutes until the apples soften and the sugar melts to a sticky liquid.
- Mix the cornflour and water together and add to the pan, this will thicken up the sauce.
- Cut the pastry into squares and spoon a little mixture into half.
- Fold over from corner to corner into a triangle shape, and press edges together to seal.
- Put the turnovers onto a baking sheet and bake for 25 minutes until they are puffed and lightly browned.
- Once cooled, you can decorate; mix the icing powder with the lemon juice until you have a toothpaste consistency and drizzle over each turnover.
More stories on
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
Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday
Food Stylist & Writer
Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.
Ingredients
This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.
Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.
Makes: 1 loaf (about 12 slices)
- Sunflower oil for greasing
- 500g tub natural yoghurt
- 100ml milk
- 2 tbsp olive oil
- 2 tbsp sesame seeds + extra for sprinkling
- 2 tsp bicarbonate of soda
- 2 x 500ml yoghurt tubs of porridge oats (or 400g)
- butter for serving, optional
Method
- Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
- Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
- Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
- Mix everything together until well blended.
- Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
- Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
- Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
- Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
Mags Roche making Jim McDermott’s tea brack with Dáithí looking on @RTEtoday
Lina’s veg stir fry with Nepalese-style pancakes: @rtetoday 😀
By Lina Gautam Chef
Ingredients
For stir fry
Serves: 4
- 3 courgettes chopped in cubed
- 2 medium potatoes peeled a cubed
- 2 tbsp rapeseed/ vegetable oil
- ½ tsp fenugreek seeds
- ½ tsp turmeric powder
- ½ tsp chilli powder
- Salt to taste
- 1tsp of grated ginger
- 1 tsp garam masala powder
For pancakes:
- 225 gm plain flour
- 75 gm rice flour
- 1 tsp fennel seed crushed
- 1 tbsp sugar
- Pinch of salt
- 1 tbsp of vegetable oil for each pancake
- ½ water ½ milk mix to make a batter
Method
For stir fry:
- Heat oil, fry fenugreek seeds
- Add potatoes with turmeric and salt and fry for a minute
- Add courgette, give it a good stir and cook for 10 min or so until is cooked and water is absorbed
- Add garam masala, chilli powder and grated ginger and mix it well and set it aside.
For pancakes:
- Mix all the ingredients and stir into a pancake batter
- Heat a medium nonstick pan
- Once hot add 1 tbsp oil and add 2 ladles of pancake mix
- Cover and cook for a minute or so until the bottom is golden brown then flip to the other side and cook until the pancake is golden brown from both sides
- Serve hot with courgette and potatoes stir fry as your delicious and nutritious meal.
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday
Celebrity Chef
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes.
Ingredients
Serves: 4-6
For the herb butter:
- 50g soft butter
- 1 tablespoon chopped herbs such as dill, fennel, chives, parsley
- A squeeze of lemon juice
- Salt and pepper
For the pan-fried fish:
- 4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
- Approximately 4 tablespoons flour
- Extra virgin olive oil or soft butter
- A pinch of sea salt flakes and freshly ground black pepper
Method
- Dry the fish fillets on kitchen paper.
- Season on both sides with sea salt flakes and freshly ground black pepper.
- Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
- OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
- Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
- Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
Foodaware 