Category: recipes

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.@Anahaugh Vegan Chocolate Mousse

This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it’s even high in protein!

Equipment: you will need a confectionery thermometer.

Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.

Ingredients

For the chocolate mousse

For the honeycomb

For the apricots

How-to-videos

Method

  1. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
  2. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
  3. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
  4. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
  5. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
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Neven Maguire’s Apple Tart with Custard recipe @bordbia

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

 

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx

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Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

 

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

http://www.odlums.ie/recipes/banana-tea-bread/

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White Chocolate Orange Overnight Proats

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**White Chocolate Orange Overnight Proats** Made quite an accidentally hearty brekkie today, as I put in 75g oats rather than 50g (force of habit!) BUT aaanywyay! This was 75g broken up Flahavans jumbo oats, 200g Fage 0% fat Greek yoghurt, 100ml Alpro unsweetened almond milk, 25g PhD Nutrition White Chocolate Diet Whey, 1/2 a chopped satsuma & 1/2 tsp orange essence. Pop in a big mug, top with the other 1/2 satsuma and some MyProtein cacao nibs. Leave in the fridge overnight! 576 cals, 74.6g carbs, 7.7g fat, 49.2g protein. NOM! #proats #oats #overnightoats #naturallygood #flahavans #alpro #almondmilk #fage #total #zerofat #Greekyoghurt #phdnutrition #dietwhey #whitechocolate #satsuma #sainsburys #orange #makeahead #hearty #easy #vonshef #breakfast #highprotein #highcarb #carbsarelife #friyay #nomnomnom #thickoats #betaglucans

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Odlums Fruit Cake. 🇮🇪☘️ So easy to bake 😋

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Fruit Cake So easy to bake

350g of Raisins

350g of Sultanas 1

25g of Currants,

Tub of Cherries,

50g Chopped Almond Nuts,

2 teaspoons of Mixed Spice,

1 teaspoon of Ground Ginger,

Grated Rind Zest of 1 large Orange,

2-3 Tablespoons of Whiskey,

1 Tablespoon of Treacle

mix all together and leave for a couple of days .

500g of Plain Flour

2 teaspoons of baking powder,

350g butter,

350g of soft brown sugar,

6 eggs ,

Method
Cream butter and mix together the sugar , slowly beat in the eggs, and mix the sieve flour and baking powder, then mixed the fruit into the cream mixture, bake in 8inch round tin lined in baking paper and cover the outer tin in brown paper and bake for 3& 1/2 hours@ 140c #odlumsflour #odlums #bakingpowder #kerrygoldbutter #whiskey #whiteflour #rtéfood #raisons #sultanas #currants #cherries🍒 #treacle #margaretseggs #bbcgoodfoodrecipes #bbcgoodfood #bbcgoodfoodmagazine #almondnuts🌰 #orangerind #fruitcakes #teacakes #teacake #fruitcake🍰 #fruitcakes #rtefood #bakinglove #odlumsireland #christmascake

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Chai rice pudding with roasted rhubarb by Lily Higgins

Chai-Rice-Pudding

Yields. 1 Serving
Ingredients checklist
 500 g rhubarb, chopped into 3” pieces
 120 g sugar
 1 orange, thickly sliced
 100 g toasted flaked almonds or pistachio nuts
 75 g pudding rice
 375 ml milk
 2 chai tea bags
 2 tbsp sugar
Instructions

 

1Preheat the oven to 180C.

2 Place the rhubarb into an oven proof dish. Pour over the sugar. Place the orange slices on top. Cover with foil and bake for 25 minutes. Sprinkle with the orange blossom water and leave to cool.

3. Place the rice, milk, chai tea bags and sugar in a saucepan. Bring to the boil on the hob. Turn down to simmer slowly for 30 – 40 minutes, only leave the tea bags in the milk for ten minutes before removing.

4. Stir occasionally to ensure it doesn’t catch on the bottom. Spoon the rice pudding into bowls, top with some rhubarb and scatter with toasted almonds. Serve right away.

 

https://ndc.ie/recipe/chai-rice-pudding-with-roast-rhubarb/

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Mary Flahavan- how to make the perfect bowl of porridge…

· 2 hrs

 

 

We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek

The Perfect Porridge Recipe…

(Porridge on the hob with 3 topping variations)

Preparation time: 2 minutes
Cooking time: 5 minutes
Serves: 3

Ingredients:
120g Flahavan’s Oats
875mls of whole milk

Method:
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.

Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon