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Odlums Fruity French Toast & Rowse Honey

odl french toast apr 16

 Ingredients

4 Slices of Bread

2 Eggs (beaten)

4 Tablespoons Milk

1 Tablespoon Caster Sugar

Butter for frying

Topping

Rowse Honey

Punnet of Blueberries & Raspberries

50g/2oz Shamrock Walnuts (roughly chopped)

Method

  1. Beat the eggs, milk and sugar well in a bowl, then transfer to a large shallow dish (so you can easily dip in a slice of bread)
  2. Dip each side of bread in the batter and allow to soak for a few seconds.
  3. Heat a knob of butter in a pan over a medium heat. Fry both sides of the bread until golden brown.
  4. Put 2 slices of hot toast on a plate, cover with sliced banana, drizzle with maple syrup or honey and sprinkle with the walnuts.
  5. If serving a large number keep the toast warm in a preheated oven 130°C/250°F/Gas ½!

Note

The toast can be used for both sweet and savoury recipes! If savoury, omit the sugar and add a pinch of salt and pepper.

This is a great way to use up stale bread!!

http://odlums.ie/recipes/fruity-french-toast-rowse-honey/

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Apple and Yoghurt Pancakes with Blackberry and Honey Sauce

apple & yoghurt pancakes

Serves 6

Cooking time: 15 min

Ingredients

  • 300g self-raising flour
  • 50g sugar
  • 4 eggs
  • 150ml natural yoghurt
  • 2 eating apples, peeled and chopped
  • Milk Butter to cook the pancakes
  • Blackberry and honey sauce
  • 200g blackberries (or blueberries)
  • 2-3 tablesps. Honey
  • Juice of 1 lemon

To Cook

Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)

To make the sauce

Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.

Nutritional Analysis per Serving

Protein: 11g 

Carbohydrates: 68g 

Fat: 9g 

Iron: 2mg 

Energy: 386kcal 

 www.bordbia.ie

 

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Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb @rtefood

18m18 minutes ago

Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb, Nom, Nom. Check out the recipe here: , via .

More from
Neven’s Irish Food Trails

To celebrate the final episode of Neven’s Irish Food Trails on RTÉ One tonight at 7:30 pm, we’re making Neven’s Mediterranean monkfish and potato stew with an almond crumb.

Ingredients

This is an excellent fail-safe recipe that I often find myself cooking at home. The almond crumb makes it into something just a bit more glamorous. Of course, you could use any fish you like and add some shellfish too if you feel like pushing the boat out.

Serves: 4

  • 25g (1oz) blanched almonds
  • 1 tsp sweet paprika
  • 4 tbsp olive oil
  • 2 red onions, finely chopped
  • 1 fennel bulb, trimmed and finely chopped
  • 2 tsp fennel seeds
  • ½–1 tsp dried chilli flakes 
  • a good pinch of saffron strands soaked in a little hot water
  • 2 large garlic cloves, finely chopped
  • 2 x 400g (14oz) tins of whole plum tomatoes
  • 300ml (½ pint) fish or chicken stock (preferably homemade)
  • 450g (1lb) small new potatoes, scrubbed and halved or quartered if large
  • 675g (1½lb) boneless monkfish, skinned with all tough membrane removed and cut into bite-sized pieces
  • sea salt and freshly ground black pepper
  • chopped fresh flat-leaf parsley, to garnish

Method

  1. Preheat the oven to 180°C (350°F/gas mark 4). 
  2. To make the almond crumb, spread the almonds out on a baking sheet and place in the oven for about 5 minutes, until they are golden.
  3. Allow to cool, then roughly chop until they resemble coarse breadcrumbs. Place in a bowl and mix with the paprika and 1 teaspoon of salt. Set aside until needed.
  4. Put a large casserole with a lid over a high heat on the hob and add the olive oil. Turn the heat down to medium and add the onions and fennel.
  5. Stir in the fennel seeds, chilli flakes, and saffron and sauté for 10 minutes, then stir in the garlic and sauté for another couple of minutes. 
  6. Add the tomatoes to the onion mixture, crushing them with a wooden spoon, then pour in the stock and add the potatoes.
  7. Season to taste and simmer for 25–30 minutes, until the potatoes are tender when pierced with a knife.
  8. Add the monkfish to the potato stew and simmer for another 5 minutes, until the fish is just cooked through and looks opaque. 
  9. Divide among hot bowls and sprinkle over the almond crumb, then scatter over the parsley to serve.

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