Category: Food

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Sarah Butler’s puff pastry apple turnovers: @RTEToday

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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

  1. Preheat oven to 220C, 200C fan, gas 7
  2. Melt the butter in a frying pan on a medium heat.
  3. Add the apples, cinnamon and sugar.
  4. Cook for 4-5 minutes until the apples soften and the sugar melts to a sticky liquid.
  5. Mix the cornflour and water together and add to the pan, this will thicken up the sauce.
  6. Cut the pastry into squares and spoon a little mixture into half.
  7. Fold over from corner to corner into a triangle shape, and press edges together to seal.
  8. Put the turnovers onto a baking sheet and bake for 25 minutes until they are puffed and lightly browned.
  9. Once cooled, you can decorate; mix the icing powder with the lemon juice until you have a toothpaste consistency and drizzle over each turnover.

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Anna and Liz Bonnin ❤️ picnic on the Burren – Entertain. Educate. Anna Haugh’s Big Irish Food Tour 🇮🇪

https://www.instagram.com/reel/DIlXJbFiNaR/?igsh=MWd5eGMydzRsb3FsdQ==

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haughser

Original audio

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  • belowtheradartv
  • When she’s not exploring the jungles of Central America or following the great migrations across the plains of Africa, Liz Bonnin finds her true escape on Ireland West Coast in the rugged beauty of County Clare.

    After Liz asks Anna to join her in the Burren is easy to see why!

    Watch Anna and Liz as they explore the food and landscape that this corner of Ireland has to offer.

    Anna Haugh’s Big Irish Food Tour
    BBC One Northern Ireland
    Tonight – Fri 18 Apr, 19:3021h
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Flahavan’s peanut butter granola with Glenisk Greek yoghurt

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We love being tagged in gorgeous oat-inspired recipes♥️

Check out this delicious peanut butter granola by @peachypalate made with @manhattan.ie peanut butter and enjoyed with @gleniskinsta
yogurt 😍

#Repost @peachypalate
• • • • • •
Clumpy crunchy peanut butter granola!!!

Its one of my favourite snacks, straight from the jar or served on a mound of yogurt, usually @gleniskinsta greek yogurt.

A generous drizzle of peanut butter on top for good measure. This one is @manhattan.ie which is one my faves, both the smooth and crunchy are drippy, with that classic peanut butter stick to the mouth feel.

Perfect for drizzling, spreading, eating straight from the tub, and of course making granola.

Jumbo oats are a must for the best granola, in my granola munching opinion. You just can’t beat @flahavans jumbo oats. One of my store cupboard and breakfast staples.

Recipe created for @manhattan.ie , this is not a sponsored post.

Clickable link in bio.

https://peachypalate.com/2020/11/22/clumpy-peanut-butter-granola/

#granola #peanutbutter #plantbased #snack #foodgift #breakfast #brunch #foodphotography19h
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Auntie Maureen’s Plum Pudding by Neven Maguire @macneanhouse Co.Cavan 😋🇮🇪

Makes 2x 1.2 litre (2 pint) puddings

Nothing beats the flavour of homemade Christmas pudding, but it’s important to get good-quality fruit and it’s best made at least 1 month in advance.

I love plum pudding, hot or cold, with lashings of cream, but the spiked almond custard is even more special. I always look forward to it. A big thank you to Auntie Maureen for this recipe.

Ingredients

  • 50g (2oz) plain flour
  • 1/2 tsp ground mixed spice
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 225g (8oz) sultanas
  • 175g (6oz) butter, melted, plus extra for greasing
  • 175g (6oz) fresh white breadcrumbs
  • 175g (6oz) light brown sugar
  • 175g (6oz) raisins
  • 50g (2oz) currants
  • 50g (2oz) candied mixed peel
  • 50g (2oz) blanched almonds, hopped
  • 1/2 eating apple, peeled, cored and diced
  • 1/2 small carrot, grated finely grated rind and juice of
  • 1 lemon
  • 2 eggs, lightly beaten
  • 300ml (1/2 pint) stout
  • fresh redcurrant sprigs, to decorate (optional)
  • icing sugar, to decorate (optional)
  • spiked almond custard, to serve

Method

  1. Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, melted butter, breadcrumbs, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything together thoroughly and cover with a clean tea towel, then leave in a cool place overnight.
  2. Use the fruit mixture to fill 2 x 1.2 litre (2 pint) greased pudding bowls. Cover with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place overnight.
  3. To cook, preheat the oven to 150°C (300°F/gas mark 2).
  4. Stand each pudding basin in a large cake tin three-quarters full of boiling water, then cook in the oven for 6–8 hours (or you can steam them for 6 hours in the usual way). Cool and re-cover with clean greaseproof paper. Again, store in a cool, dry place.
  5. On Christmas Day, re-cover with greaseproof paper and foil. Steam for 2–3 hours, until completely cooked through and tender. Decorate with the redcurrant sprigs and a light dusting of icing sugar, if liked.
  6. To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the spiked almond custard so that everyone can help themselves.