Category: Food

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Organic Berries in a Lemongrass Syrup with Natural Yoghurt

organic-Mixed-berries2

Serves 4

Ingredients

  • 2 lemon grass stalks, finely chopped
  • 225g sugar
  • Juice and zest of 1 lime
  • 300g blackberries
  • 300g raspberries
  • 300g strawberries, halved and quartered
  • Organic natural yoghurt

To Cook

Put the lemongrass into a saucepan with the sugar and 1/2 litre of water, stir until the sugar dissolves, then bring to the boil.  Reduce the heat and simmer for 2 minutes.  Cool, cover and chill overnight for the flavours to infuse.  Strain the syrup and add the lime juice and half the lime zest.

Serving Suggestions

Divide the fruit between 4 bowls, pour over some syrup and scatter the remaining lime zest.  Any leftover syrup will hold in the fridge for up to three weeks.  Serve with a bowl of natural yoghurt.
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Strawberry & Yoghurt Parfait @bordbia

bordbia's profile picture

Looking for a delicious and healthy treat? Try this mouth-watering Strawberry and Yogurt Parfait recipe! Perfect for breakfast, as a midday snack or a delicious dessert ๐Ÿ“๐Ÿฅฃ

Ingredients:

150g strawberries
A few drops of balsamic vinegar (optional)
175g Greek-style yoghurt
2 tbsp. crunchy granola

Method:

โœ… Remove the hulls from the strawberries and cut into slices, reserving a half for decoration.
โœ… Place in a bowl and add the balsamic vinegar, if using, stirring gently to coat. Set aside for a few minutes until the strawberries start to release juice.
โœ… To assemble the parfait, layer the yoghurt and strawberries with their juices in a suitable container (a 300g jar or glass is about perfect).
โœ… Top with the granola and reserved strawberry half to serve.

#BordBiaRecipe #BordBia #Strawberry #CelebrateStrawberrySeason #Strawberries #BreakfastRecipe #LunchRecipe

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Chai rice pudding with roasted rhubarb by Lily Higgins

Chai-Rice-Pudding

Yields. 1 Serving
Ingredients checklist
 500 g rhubarb, chopped into 3โ€ pieces
 120 g sugar
 1 orange, thickly sliced
 100 g toasted ๏ฌ‚aked almonds or pistachio nuts
 75 g pudding rice
 375 ml milk
 2 chai tea bags
 2 tbsp sugar
Instructions

 

1Preheat the oven to 180C.

2 Place the rhubarb into an oven proof dish. Pour over the sugar. Place the orange slices on top. Cover with foil and bake for 25 minutes. Sprinkle with the orange blossom water and leave to cool.

3. Place the rice, milk, chai tea bags and sugar in a saucepan. Bring to the boil on the hob. Turn down to simmer slowly for 30 – 40 minutes, only leave the tea bags in the milk for ten minutes before removing.

4. Stir occasionally to ensure it doesn’t catch on the bottom. Spoon the rice pudding into bowls, top with some rhubarb and scatter with toasted almonds. Serve right away.

 

https://ndc.ie/recipe/chai-rice-pudding-with-roast-rhubarb/