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- Baby led weaning is a great way to introduce solid foods to your little one 🍏🥑🍌🍗🥚🍠 🥕🍎
#weaning #weaningfood #babyledweaning #babyledweaninguk2w
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Bananas for mother and baby @motherandbaby…it’s hard going.
Summer Fruit Tart with Kerrygold unsalted butter
Ingredients
Crust:
1/2 cups flour
8 tablespoons Kerrygold
1/2 cup powdered sugar
1 egg
1/2 teaspoon almond extract
Filling:
8 ounces mascarpone cheese
1/2 cup whipping cream
1/2 cup powdered sugar
2 teaspoons almond extract
1 cup blueberries
2 cups strawberries
1 cup raspberries
1 kiwi, peeled and sliced
Crust Instructions:
- Place the flour, powdered sugar and butter in the bowl of a food processor and pulse 8-10 times.
- Add the egg and the almond extract and pulse until dough ball just starts to form.
- Remove from the bowl and form into a disc. Wrap dough in plastic wrap and chill for 1 hour.
- Preheat the oven to 375°F.
- On a lightly floured surface, roll dough into a 10-inch circle and place in a 9-inch tart pan. Flatten crust on the bottom and mold excess crust along the sides of the pan. Poke holes all over with a fork and bake for 20-25 minutes or until golden brown.
- Cool crust completely.
Filling Instructions:
- Place the mascarpone cheese, whipping cream and powdered sugar in a bowl. Whip until stiff peaks form. Stir in almond extract.
- Spoon mixture over cooled crust and smooth the top.
- Arrange the fruit on top of the filling as desired and refrigerate for 2 hours.
- When ready to serve, slice into wedges and garnish with fresh mint sprigs, if desired.
Strawberry 🍓 scones 🤱 for mums and kids @babyledfeeding @dunnesstores #mothersday
https://www.instagram.com/reel/DHiq6rECdkN/?igsh=MWRjbzNhcjFqa2p3eg==
and
- babyledfeedingZERO SUGAR ADDED STRAWBERRY SCONES 🍓
- These are perfect for Mother’s Day and amazing for kids lunchboxes or as healthy toddler snack AND they freeze really well.
For Mums on Mother’s Day, it is so lovely for your little one to bring you up one of these in bed, served with fresh cream and strawberry jam. Mine always included their little homemade card and flower from our garden. It’s so simple but to them and me, it meant everything 💛
All of the ingredients are from @dunnesstores and comment RECIPE and I’ll DM the ingredients straight to your inbox.
Basil Pesto by Neven Maguire
Cherry Almond Galette @KerrygoldUSA #foodaware
A classic combo, with a crunch. This Cherry Almond Galette is a must try. kerrygoldusa.com/grazings/cherr
Ingredients For the pie dough
1-1/4 cups (175 gm) all-purpose flour
1 teaspoon sugar
½ teaspoon salt
½ cup (113 gm) cold
¼ cup ice water
For the filling
¾ cup (90 gm) almond meal
½ cup (100 gm) sugar, divided
1 teaspoon vanilla
1 large egg, beaten
4 cups (1-1/4 lbs) stemmed, pitted, and halved cherries
1-1/2 tablespoons cornstarch 1 tablespoon Grand Marnier or bourbon
1 teaspoon orange zest, optional
1 tablespoon turbinado sugar, optional
2 tablespoons sliced almonds, optional
To prepare the dough:
- Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter to cut the Kerrygold butter into the dry ingredients until they are reduced to pea-sized clumps.
- The remainder of the mixture should look like a sandy consistency. Pour in the ice water and use the pastry cutter or a large fork to bring the dough together into a shaggy mixture.
- Then dump the contents of the bowl out onto a clean counter and work it into a ball of dough. Do not overwork the mixture.
- Flatten out the ball into a disk and wrap in plastic wrap.
- Place in the fridge to chill for at least two hours and up to a week.
To prepare the galette:
- Preheat the oven to 375 degrees.
- Place a piece of parchment paper on a sheet pan.
- Combine the almond meal, ¼ cup sugar, vanilla, and half of the beaten egg in a small bowl into a pasty consistency.
- In a separate bowl, combine the cherries, remaining ¼ cup sugar, cornstarch, booze, and zest. Set aside.
- Use a floured rolling pin to roll the dough out onto a floured surface into a 12” circle.
- Spread the almond mixture in the center of the circle, leaving a 2” border around the perimeter of the circle.
- Dump the cherry mixture on top of the almond filling. Fold the edges of the pie dough up and over the cherries, gently pressing the dough to seal on top of itself as you fold.
- Use a pastry brush to brush a thin layer of the remaining beaten egg on top of the dough.
- Sprinkle the dough with the turbinado sugar and sliced almonds.
- Bake in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbling.
- If you notice you crust is getting dark and the inside juices aren’t bubbling at all you can make a little aluminum foil shield to cover the dough around the perimeter of your galette.
- Allow to cool and set prior to slicing and serving with ice cream!
Raspberry Heart Galette for Christmas, Valentine’s or anytime
We’re all loved up on Raspberry Heart Galette! Valentines or galentines? This recipe covers all bases!
Category
Fruit Type Raspberries
Prep Time25 mins
Cook Time30 minsT
Total Time55 mins
Ingredients
375 g Keeling’s raspberries3 punnets
1 tbsp caster sugar
Squeeze of lemon
1 packet of shortcrust pastrythawed if bought frozen
1 tbsp flour
1 eggbeaten
Handful flaked almonds
Directions
1
Place raspberries in a medium sized bowl then sprinkled over caster sugar and squeeze over some lemon juice. Stir with a fork so that some of the raspberries are broken up, but still maintaining plenty of whole ones. Set aside.
2
Pre-heat the oven to 200°C / 180°C fan assisted and place a flat baking sheet or overturned tray in the oven to pre-heat.
3
Roll out chilled shortcrust pastry on a floured surface to about 5mm thick then transfer to a baking tray lined with parchment paper. Using a sharp knife, cut the pastry into a large heart, discarding the trimmed pieces of pastry.
4
Sprinkle the flour over the middle of the pastry, this will help thicken the juices while baking, then tip out the raspberries on top and spread out over the pastry in an even layer, but keep a 4-5cm border around the edges.
5
Fold the pastry border up and over the filling, shaping the galette into a heart as you fold the edges over, until you’re back where you started, crimping the pastry together where the folds meet to help them stick.
6
Brush the pastry border with beaten egg and sprinkle with flaked almonds.
7
Place the tray directly on top of the hot tray already in the oven and bake until pastry is golden, 30-35 minutes.
8
Remove from the oven and leave to stand for about 5-10 minutes before serving with scoops of ice-cream or dollops of whipped cream while still warm.
Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing #vegaware
Serves 4 – 6
Ingredients, Squash
3 tablespoons olive oil
4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon cayenne pepper, to taste
Ingredients, Dressing
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon Dijon Mustard
1 tablespoon honey
1 clove garlic, grated or smashed into a paste
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
Ingredients, Salad
5 cups baby arugula
½ cup pomegranate seeds* (see Tip)
¼ cup pumpkin seeds, lightly toasted
½ small red onion, thinly sliced
½ cup crumbled goat cheese (4 ounces)
Freshly ground black pepper
Method
Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.
In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).
Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)
Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.
*Or finely diced green apple if you can’t find pom seeds.
Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.
Dog’s-tooth Violets @keelingsfruits
As spring fast approaches, you’ll start to notice beautiful Dog’s-tooth Violets blooming in lightly shaded areas like woodlands. But despite being called violets, these wildflowers actually belong to the Lily family. 🌷
Wildflowers #Keelingsgreatrewilding
Poached Eggs on Tomato and Mushroom Toasts @BordBia with a glass of milk 🍼 #protein
Ingredients
- Olive oil
- 2 large flat mushrooms, thinly sliced
- Pinch of salt & black pepper
- 1 tablesp. white wine vinegar
- 4 eggs
- 4 thick slices of good bread, toasted on one side
- 4-6 cherry tomatoes, thinly sliced
- 4 slices cheese
To Cook
Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.
Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.
Nutritional Analysis per Serving
Protein: 16g
Carbohydrates: 25g
Fat: 16g
Iron: 2.2mg
Energy: 292 kcal
http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx
Sarah Butler’s puff pastry apple turnovers: @RTEToday
Ingredients
Prep time: 10 minutes
Cook time: 25 minutes
Makes: 6
- 4 Granny Smith apples – peeled, cored and cubed
- 30g tablespoons butter
- 200g brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornflour
- 1 tablespoon water
- 2 sheets of puff pastry
- 100g icing sugar
- juice of ½ lemon
Method
- Preheat oven to 220C, 200C fan, gas 7
- Melt the butter in a frying pan on a medium heat.
- Add the apples, cinnamon and sugar.
- Cook for 4-5 minutes until the apples soften and the sugar melts to a sticky liquid.
- Mix the cornflour and water together and add to the pan, this will thicken up the sauce.
- Cut the pastry into squares and spoon a little mixture into half.
- Fold over from corner to corner into a triangle shape, and press edges together to seal.
- Put the turnovers onto a baking sheet and bake for 25 minutes until they are puffed and lightly browned.
- Once cooled, you can decorate; mix the icing powder with the lemon juice until you have a toothpaste consistency and drizzle over each turnover.
Foodaware 