Category: Food

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Clodagh McKenna’s Orange Pistachio Yogurt Cake @NDC_ie #foodaware

clodagh orange pistachio

Yields 8 Servings
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!

To serve:

Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt

Ingredients checklist
50 g slightly stale white breadcrumbs
100 g almonds, ground
100 g pistachios
1 tsp baking powder
4 eggs
150 g caster sugar
125 ml sunflower oil
200 ml natural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1 star anise
1 cinnamon stick

Instructions

Pre-heat the oven to 190°C / Gas 5.

Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.

In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.

In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.

 

Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.

Pour the mixture into the prepared cake tin and into the pre-heated oven.

 

Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.

 

Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.

 

While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.

 

Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt

https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/

 

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Cut your wildflowers to prevent taller, tougher grass species from taking over your wildflower patch @keelingsfruits #foodawear






Keelings Fruits

@keelingsfruits
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It is important to cut your wildflowers to prevent taller, tougher grass species from taking over your wildflower patch. If left unattended, these grass species will prevent your wildflowers from growing. Find out more here: https://keelingsgreatrewilding.ie/caring-for-your-wildflowers/
#GreatRewilding #Keelings
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Garth Brooks Breakfast Bowl – Recipe from Home Cooking with Trisha Yearwood (c) #foodaware

Ingredients

2 tablespoons butter
8 large eggs
One 16-ounce bag frozen hash browns, such as Tater Tots, thawed
1 pound pork sausage
1 pound bacon
One 9-ounce package cheese and roasted garlic tortellini
10 ounces sharp Cheddar, grated (about 2 1/2 cups)

1. In a large skillet, melt the butter and scramble the eggs.
2. In a separate large skillet, cook the hash browns according to package directions.
3. In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.
4. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve!
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

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Creamy lemon orzo recipe with vegan fish fillet @barilla #foodaware

  • barillaVerifiedNow
  • here’s a dish we love. @youmayhaveabite has us licking our lips for this creamy lemon orzo recipe with vegan fish fillet 🤤

    #ASignOfLove #Barilla #Pasta

    Ingredients:
    2 tablespoons avocado oil
    1/4 white onion
    3 cloves of garlic
    1 cup Barilla orzo
    1 cup water
    1-1 1/4 cup of milk (best when foam-able)
    100 g fresh spinach
    juice of half a lemon
    1 teaspoon salt
    fresh parsley
    lemon wedges

    Tofish:
    2 blocks tofu
    1 tablespoons miso paste
    1 nori sheet, torn up or blended
    1 tsp mushroom powder
    1 tablespoons coconut aminos/soy sauce
    1 tablespoons spices of choice )
    water

    The method:
    1. Prepare the tofish by cutting the tofu down diagonally, leaving around 1cm at the bottom to keep it together. Combine all the ingredients and marinade the tofu for a few hours, or overnight.
    2. Heat up the oil in a large pan. Finely chop the onion, mince the garlic and add to the pan. Cook until golden, then add orzo, water and milk. Bring to simmer and allow to cook until it becomes creamy. If you think orzo gets too dry, add the additional 1/4 cup of milk.
    3. In the meantime cook the tofu in a different pan on both sides just until it starts to turn golden, 2-3 minutes each side.
    4. Divide the orzo into two portions and serve with tofish garnished with some fresh parsley and a splash of lemon juice on top!4w