Category: Health & Wellbeing

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Blackberry quinoa porridge @happyrunnerlovefoods #AddGlenisk


happyrunnerlovefoods
BlackBerry quinoa porridge
I give you a recipe for yesterday’s porridge

Ingredients:
✔️40g quinoa dry or about 128g cooked
✔️25g oats
✔️250ml almond milk unsweetened @asda
✔️2ml vanilla extract

❗280cals, Carbs:47g, Protein:11g, FAT:9g❗

Optional:
✔️70ml BlackBerry coulis (homemade)
✔️150g high protein yogurt (I used mixed berries @gleniskinsta )
✔️Handful blueberries
✔️10g pecan nuts
✔️Kiwi

Instructions:
1. Add the milk and quinoa into a pan. Bring to the boil, then lower the heat and simmer for 15 minutes, uncovered, or until the quinoa tails sprout.
2. Add the oats and 80ml water to the quinoa and cook until it reaches a porridge consistency – about 10 minutes, uncovered. Add more water or milk if desired.
3. Pour into bowl and serve with yogurt, nuts, fruits and blackberry coulis.

#jeżyny
#blackberries
#quinoa
#quinoarecipes
#quinoaporridge
#oats
#porridgebowl
#porridgelover
#porridgeaddict
#owsianka
#komosaryżowa
#komosianka
#sniadanienaslodko
#breakfasttime😋
#breakfast
#sniadanie
#sniadaniemistrzow
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Roast Peaches with Raspberry Coulis & Vanilla Ice-Cream by Lilly Higgins with Dáithí Ó Sé @rtetoday

rtetoday

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Original audio

Honey Ice-Cream with Fruit & Raspberry Coulis + Tahini Yogurt Dip by @lilly_higgins_

Recipe, Method & Chef’s Top Tip below 👇
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

From creamy homemade honey ice-cream with charred fruit to a vibrant tahini yogurt dip topped with crispy herbs and crunchy dukkah pitta chips — these dishes are perfect for sunny gatherings and summer entertaining ☀️🍑

Honey Ice-Cream Ingredients
2 eggs
1 egg yolk
80g sugar
500ml cream
1 tsp vanilla extract
4 tbsp honey
3 nectarines or peaches
1 tsp olive oil
250g raspberries
1 tbsp honey
Squeeze of lemon juice

Tahini Yogurt Dip Ingredients
500g carrots
400g SKYR
1 garlic clove
Juice of ½ lemon
2 tbsp tahini
Olive oil
Parsley, basil, fennel, chives
Sesame seeds
Chopped hazelnuts
2 pitta breads
1 tbsp dukkah

Method

Whisk eggs, yolk and sugar until pale and thick. Fold through whipped cream, vanilla and honey, then layer into a loaf tin and freeze until set.
Blitz raspberries with honey and lemon juice for the coulis. Grill peaches or nectarines until charred and juicy.
Mix SKYR, tahini, garlic and lemon juice. Fry herbs briefly in olive oil until crisp.
Brush pittas with olive oil, sprinkle with dukkah and bake until crisp.
Serve the tahini yogurt topped with roasted carrots, crispy herbs, nuts and pitta chips.

Chef’s Top Tip
Leave the honey ice-cream out for 10 minutes before slicing for the perfect creamy texture 🍦

Swipe to see all the gorgeous summer colours and textures 👉 Save this for your next garden party or weekend treat, and tell us which dish you’d make first 😍

#TodayShow#RTEFood#IrishFood#LillyHiggins#SummerRecipes#HomeCooking#DessertIdeas#SharingFood#EasyEntertaining#IrishChefs

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Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails

Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

  • 2 tbsp olive oil, plus extra for oiling
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 225g mixed wild mushrooms roughly chopped
  • 1 small leek, washed and finely sliced
  • 2 tbsp double cream
  • 2 tbsp Madeira Wine
  • 2 tbsp chopped parsley
  • 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • mixed salad leaves, to serve

For the madeira wine sauce

  • 700ml beef stock
  • 1 tbsp tomato purée
  • 3 tbsp Madeira Wine
  • 3 tbsp cream

Method

For the strudel

  1. Preheat the oven to 190°C/375°F/ gas mark 5.
  2. Line a baking tray with parchment paper.
  3. Heat the olive oil in a large frying pan.
  4. Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
  5. Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
  6. Add herbs and salt and pepper to taste.
  7. Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
  8. Allow to cool completely.
  9. Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
  10. Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
  11. Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
  12. Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
  13. Bake for 20-25 minutes until crisp and golden brown.
  14. Allow to cool for a few minutes before carefully placing on a chopping board.
  15. Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.

For the madeira wine sauce

  1. Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
  2. Gradually whisk in the beef stock until smooth, followed by the tomato purée.
  3. Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
  4. Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
  5. Set aside until required.

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