Ballinamore @waterwaysireland #Shannon #Erne
2 Authentic Greek Yogurt for only €4.50. 😀😀 That’s Super Value at Dunnes
Mags Roche making Jim McDermott’s tea brack with Dáithí looking on @RTEtoday
Mags Coughlan our head gardener @Ballymaloe #Cork
Lilly Higgins’ chocolate orange overnight oats – Today with Dáithí and Sinéad 🍫 😋 🍊
RTÉ Today
Celebrity Chef
Recipe courtesy of Yoplait Skyr.
Ingredients
Serves 4
- 2 tbsp honey (add more if you’d like it sweeter)
- 100ml milk
- Juice of 1 orange
- 1 orange or mandarin, chopped up into small bite-size pieces
- 1 large tub Yoplait Skyr
- 180g oats
- 1 tbsp each of linseed, sunflower seeds, chia, pumpkin seeds, hazelnuts, and cacao nibs
- 100g dark chocolate, melted
Method
- Place the nuts, seeds & cacao nibs into a high-speed mixer and blitz till slightly grainy like coffee grounds. Mix this seed mix with the honey, orange juice, milk until combined.
- Add a tub of Skyr and stir until combined. Fold in the chopped orange.
- Taste and add a little more honey if you’d like. Fold in the oats.
- Divide between four bowls or jars and top with melted chocolate. Store in the fridge overnight.
Creamy Chicken and Spinach Pasta @donalskehan @dunnesstores
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Creamy Chicken & Spinach Pasta | I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his family. Ingredients from @dunnesstores 💛
Serves: 4
Time: 30 mins
300g tagliatelle
1 tbsp olive oil
A knob of butter
400g skinless chicken breasts, sliced into thick strips
3 garlic cloves, peeled and finely chopped
50g ready-to-use sun-dried tomatoes
150g baby spinach leaves
250ml single cream
Parmesan shavings, to serve
Basil leaves, to serve
Sea salt and freshly ground black pepper
1. Cook the pasta according to the instructions on the packet. Heat the butter and olive oil in a large frying pan and, when foaming, fry the chicken for about 4–6 minutes or until cooked through. Season with salt and pepper before adding the garlic, sun-dried tomatoes, spinach and fry until the spinach has wilted.
2. Add the cream and bring to a steady simmer for 3–4 minutes. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway with some fresh basil leaves & Parmesan shavings.6d
Darina Allen’s Carrot and Mint Soup
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.
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.
Grand Canal, Lock C2, Dublin @waterwaysireland 🇮🇪 😀
Avonmore Chocolate Milk with @keelings strawberries
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.
Foodaware 