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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Chia seed pudding recipe using Glenilen Farm raspberry yoghurt.

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146 likes
  • glenilenfarmTina from The Worktop created this simple chia seed pudding recipe using Glenilen Farm raspberry yoghurt.
    Simply mix 1/2 cup of yoghurt, 1/2 cup of milk, 2 tbsp of chia seeds and leave in the fridge over night.
    In the morning top with granola, raspberries and extra yoghurt for a delicious breakfast!
    For a quick grab and go breakfast allow to set in Glenilen Farm 160g glass jars, pop the lid back on and it’s ready to go!
    #breakfastinspo #glenilenfarm #theworktop #healthybreakfast #grabandgo #quickandeasy #regram
  • yasminpoyserSophiepoyser lovely giveaway x
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Odlums chocolate biscuit cake recipe #homebaking


odlums_ireland
Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨

You will need:
275g/10 oz Butter
150ml/¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.

Method:
✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well.
✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.

#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking
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Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter @KerrygoldUSA #foodaware

pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter-hero

Ingredients:
Directions:

Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.

http://kerrygoldusa.com/recipes/pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter/
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Chocolate Iced Mille-Feuilles from Neven Maguires Irish Food Trails

 This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.

Serves 4

Ingredients

  • 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
  • 150g (5oz) white chocolate, broken into pieces
  • 225ml (8fl oz) cream
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 1 large egg white
  • 2 tsp icing sugar
  • good-quality cocoa powder, to dust
  • fresh raspberries, to serve

To Cook

Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.

Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.

Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.

Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.

In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.

Carefully peel the plain chocolate from the baking paper and break it up into pieces.

Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.

About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.

Serving Suggestions

To serve, carefully turn out onto a serving plate and peel away the cling film. Break up the reserved plain chocolate into small jagged pieces and use to decorate the top. Add a light dusting of cocoa powder and put straight on the table. Cut into slices and arrange on plates with some raspberries

 

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Rachel’s baked eggs with tomatoes, chorizo, chilli and cheese

baked-egg-chorizo-cheese

(Serves 4)
Ingredients

2 tablespoons olive oil

4 large ripe tomatoes, skinned, seeded and chopped

Salt

2 tablespoons chopped parsley

A good pinch of crushed chilli peppers 
(dried chilli pepper flakes)

8 large eggs

8 slices of chorizo

50g (2oz) manchego or Parmesan, grated

4 slices of bread, toasted and buttered, 
to serve

 
 DIRECTIONS

 

Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.

http://www.rachelallen.com/post/baked-eggs-tomatoes-chorizo-chilli-and-cheese

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Flahavan’s Oat & Cheese Hashbrowns recipe..


Flahavans
40 m  ·

Let’s talk lazy weekend brunching! These crispy Oat & Cheese Hashbrowns add such a great twist to your weekend breakfast – they’re quick and easy to whip up, and can also be made gluten free! #FlahavansOats

Serves: 4 | Prep time: 35 mins

Ingredients
4 medium-sized baking potatoes, baked and cooled
80g Flahavan’s Oats (/Flahavan’s Gluten Free Oats)
65g Cheddar cheese, grated
1 tsp fresh thyme
40g butter
300g tomatoes, on the vine
300g portobello mushrooms
8 rashers of streaky bacon
Salt and pepper, to taste
Glug of olive oil

Method
1. Peel then grate the pre-cooked baked potatoes. Mix the grated, cooked potato with Flahavan’s Gluten Free Irish Oats, cheddar cheese and thyme. Season generously.
2. Heat half the butter and a splash of olive oil in a medium-sized, non-stick frying pan over a medium-low heat. Once sizzling, add the oat and potato mixture to the pan. Fry for a couple of minutes, then gently pat the mixture down with the back of a spoon so it forms a flat round cake. Cook for 10-15 minutes or until golden brown.
3. Next, carefully place a large plate on top of the frying pan and invert so the hash brown sits cooked-side-up on the plate. Add the remaining half of the butter and another splash of oil to the frying pan, then slide the hash brown back into the pan to cook the other side. Continue cooking for a further 10 minutes until crispy and golden.
4. While the hash brown is cooking, pre-heat the grill to medium. Line a baking tray with foil and arrange the tomatoes, mushrooms and streaky bacon on the tray. Grill for 10-15 minutes until the bacon is crispy.
5. To serve, cut the oaty hash brown into wedges and portion out the streaky bacon, tomatoes and mushrooms. See less
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Tomato Sauce with Onion and Butter

Screenshot_2020-05-07 Tomato Sauce with Onion and Butter(2)

0 Ratings
5
Photo and Styling by Julia Gartland
Active Time
5 MIN
Total Time
55 MIN
Yield
Serves : 6

By Marcella Hazan

This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.

Ingredients

  • 2 pounds fresh, ripe tomatoes, blanched, peeled, and roughly chopped, OR 2 cups canned imported Italian plum tomatoes, cut up, with their juice
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt
  • 1 to 1 1/2 pounds pasta
  • Freshly grated parmigiano-reggiano cheese for the table

How to Make It

Step

Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta. Serve with grated Parmesan.

Notes

May be frozen when done. Discard the onion before freezing.

Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.

http://www.foodandwine.com/recipes/tomato-sauce-onion-and-butter