Category: Food

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Darina Allen’s Carrot and Mint Soup

Carrot-Mint-Soup-(Carrot-Lovage-Soup)-(Carrot,-Chive

Carrot and Mint Soup

Most people will have carrots, onions and potatoes in their pantry – I’m using the first little shoots of fresh mint to flavour my batch of carrot soup today.

 

This soup may be served either hot or cold, don’t hesitate to put in a good pinch of sugar, it brings up the flavour.

560g(1 1/4lb/3 cups) carrots, preferably organic, chopped

45g(1 1/2oz/scant 1/2 stick) butter

110g(4oz) onion, chopped

150g(5oz) potatoes, chopped

salt,freshly ground pepper and sugar

sprig of spearmint

1.2litres (2 pints/5 cups) homemade light chicken or vegetable stock

62ml(2 1/2fl oz/generous 1/4 cup) creamy milk, (optional)

3 teaspoons freshly chopped spearmint

Garnish

a little lightly whipped cream or crème fraiche

sprigs of spearmint

Melt the butter and when it foams add the chopped vegetables, season with salt and freshly ground pepper and sugar. Add a sprig of mint, cover with a butter paper (to retain the steam) and a tight fitting lid.Leave to sweat gently on a low heat for about 10 minutes approx.Remove the lid, add the boiling stock and cook until the vegetables are soft. Pour into the liquidiser, add 3 teaspoons of freshly chopped mint and puree until smooth. Taste and adjust seasoning. Adda little creamy milk if necessary.

Garnish with a swirl of lightly whipped cream or crème frâiche and a sprig of fresh mint.‍

Variation

Carrot and Lovage Soup‍

Substitute lovage for mint in the above recipe.‍

Carrot,Garlic Chive Flowers and Seeds‍

Add finely chopped garlic chives instead of mint in the master recipe. Garnish with a swirl of lightly whipped cream or crème fraiche,garlic chive flowers and seeds.  Society garlic flowers are also great.

https://www.fromballymaloewithlove.com/recipes/carrot-mint-soup
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Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macnean_house_restaurant

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Find the full recipe below:

Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
Ingredients (Serves 6-8)
For The Base:
2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
75g Butter, plus extra for greasing
For The Compote:
1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
For the Filling:
3 Simply Better Free Range Corn Fed Large Eggs
500g Cream Cheese
100g Caster Sugar
1Tbsp Cornflour
Finely Grated Rind and Juice of 2 Limes
1 Vanilla Pod, split in half lengthways and seeds scraped out
To Serve:
Simply Better Single Source Irish Jersey Cream, lightly whipped
Method:
1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.

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Avonmore Chocolate Milk with @keelings strawberries

 

Keelings-Strawb-Milk-266x266

  • Ready Time : 0 min
  • Serves:

Ingredients

  • 340g Keelings Strawberries, hulled
  • Avonmore Whipped Cream
  • 60g Sugar
  • 150g White Chocolate , Chopped
  • 700ml Milk
  • 1 teaspoon vanilla extract
  • 1 Pinch of Salt

Directions


1. In a bowl, sprinkle the Keelings strawberries with sugar and mix together. Leave to one side for 10 mins.
2. Blend the strawberries in a processor until smooth – filter through a sieve to remove any pulp or seeds.
3. Bring the milk to a simmer over a medium-low heat – stirring constantly. Stir in the chocolate and mix until smooth.
4. Add the Keelings strawberries to the chocolate milk along with the vanilla extract and salt – stir together.
5. Top drink with some Avonmore whipped cream and serve.

 

Recipe courtesy of Keelings

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Ballymaloe’s Famous Chocolate Orange Cake recipe

Serves 12

For the Orange Cake:

  • 4 eggs
  • softened butter
  • sugar
  • plain flour
  • 2 oranges
  • 1 teaspoon baking powder

For the orange butter icing:

  • 1 orange
  • 110g (4oz, 1/2 cup) icing sugar
  • 55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

  • 170g (6oz) chocolate
  • 2 tablespoons water
  • 50g (2oz, 4 tablespoons) softened butter
  • 2 large eggs
Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
http://www.ballymaloe.ie/recipe/chocolate-orange-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