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May Flowers; Oíche Bealtaine – old Irish custom ☘️🪴, leaving them out front to protect house from harm or evil. @iarchaeology 🇮🇪

13 hours ago

Just left out our May Flowers on the doorstep 🙂 This old Irish custom involves gathering flowers on May Eve (or in some places May Day morning) and leaving them in front of the main threshold. It was believed that this would protect the house from harm or evil

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Mini Banoffi Bites @babyledfeeding @dunnesstores

https://www.instagram.com/reel/DIqvE4HCpk4/?igsh=ZGU1ZGh3c3p0Y3E3

babyledfeeding

and

dunnesstores

Original audio

Liked by yvonnejackson_19 and others

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Odlums Christmas Plum Pudding (Light Recipe)

Christmas Plum Pudding (Light Recipe)

CategoryChristmas

Cook Time5 hours

What you need:

  • 75g/3oz Odlums Self Raising Flour
  • 175g/6oz Shamrock Light Brown Sugar
  • 175g/6oz Margarine
  • 3 Eggs (lightly beaten)
  • 1 teaspoon Mixed Spice
  • 500g packet Shamrock Luxury Fruit Mix
  • 1 Apple (grated)
  • 100g packet Shamrock Ground Almonds
  • 175g/6oz Breadcrumbs
  • 1 bottle Stout (1/2 pint)

How to:

  1. Cream margarine and sugar until light and fluffy.
  2. Add the lightly beaten eggs and mix well.
  3. Stir in the sieved flour and mixed spice.
  4. Next add the fruit mix, grated apple and ground almonds. Mix well.
  5. Finally, add the breadcrumbs and bottle of stout.
  6. Stir well, cover and leave to stand overnight. Transfer to a 3 pint greased pudding bowl. Steam for 5 hours.

To steam pudding in oven:

  1. Put two long strips of tin foil crosswise on work top or table. Place roasting tin on foil. Sit pudding bowl into the tin and fill with boiling water to within 1″ of top of tin. Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping.
  2. Place in preheated oven at 150°C/300°F/Gas 2 for the same length of time as above. There is no need to top up with water during cooking.

Recipe Notes:

The quantities may be doubled if more than one pudding is required.

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Pan-fried Fish with Tomato & Basil Hollandaise by Scarlett & Tamsin Allen @ballymaloecookeryschool @rtetoday

Pan-fried Fish with Tomato & Basil Hollandaise by Scarlett & Tamsin Allen @ballymaloecookeryschool

Recipe, Method & Chef’s Top Tip below 👇

For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

Golden flaky fish topped with a rich buttery hollandaise, lifted with sweet tomato, fresh basil and lemon 🍋 Perfect for a spring supper or an impressive weekend lunch.

Ingredients 🛒
4 flat fish fillets (John Dory, plaice, sole, brill or turbot)
100g plain flour
Salt & black pepper
25g soft butter

Tomato & basil hollandaise:
2 egg yolks
1 tbsp water
110g butter, cubed
2 tomatoes, chopped
A few basil leaves, chopped
Squeeze of lemon juice

Boiled asparagus:
16 asparagus spears, trimmed
Pinch of salt & pepper

Method 👩‍🍳
1. Pat fish dry, dip in seasoned flour and shake off excess.
2. Heat a frying pan until very hot. Butter one side of each fillet and place butter-side down. Cook until golden, flip and cook the other side.
3. For hollandaise, place egg yolks and water in a saucepan over low heat. Add butter cubes a few at a time, whisking constantly until thick and glossy.
4. Remove from heat, stir in tomatoes, basil, lemon juice and a little salt.
5. Boil asparagus in salted water for 2–4 mins until just tender, then drain.
6. Serve fish on warm plates with asparagus and spoon over the warm hollandaise.

Chef’s Top Tip ⭐
The secret to hollandaise is gentle heat — if the pan feels too hot to touch, it’s too hot for the eggs. Keep whisking for that perfect velvety finish!

Save this for your next dinner party, and tag someone who’d love this 🍽️💛

#TodayShow #RTEFood #IrishFood #HomeCooking #FishRecipe

16h

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Chocolate Mousse & Strawberry Coulis by Scarlett & Tamsin Allen @ballymaloecookeryschool @rtetoday

  • This 3-ingredient chocolate mousse looks fancy but is unbelievably easy 🍫✨ Rich, airy, indulgent and perfect when you need a last-minute dessert that still feels special. Swipe for that dreamy spoonful 😍

    Chocolate Mousse & Strawberry Coulis by Scarlett & Tamsin Allen @ballymaloecookeryschool
    @ballymaloecookeryschool

    Recipe, Method & Chef’s Top Tip below 👇

    For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

    Light-as-air chocolate mousse with deep cocoa flavour, paired with a bright fresh strawberry coulis for the ultimate sweet finish 🍓 Perfect for date night, dinner parties or an easy weekend treat.

    Ingredients 🛒
    Chocolate mousse:
    2 egg whites
    50g dark chocolate (55%)
    1 tbsp caster sugar

    Strawberry coulis:
    150g fresh strawberries, hulled
    1 tsp caster sugar
    1 tsp lemon juice

    Method 👩‍🍳
    1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly.
    2. In a separate bowl, whisk egg whites to soft peaks. Add the sugar and whisk again until stiff and glossy.
    3. Gently fold the melted chocolate into the egg whites using a spatula, keeping as much air in the mixture as possible.
    4. Spoon into serving glasses and chill for 1–2 hours until set.
    5. For the coulis, blend the strawberries with sugar and lemon juice until smooth.
    6. Spoon or drizzle the strawberry coulis over the mousse just before serving.

    #TodayShow #RTEFood #IrishFood #EasyDesserts #ChocolateMousse14h