Tag: fitness

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Spring Bread & Butter Pudding @KerrygoldUSA

Bread_and_Butter_Pudding__made_with_Kerrygold_Grass-Fed_Irish_Butter

Serves:  4-6

If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.

Ingredients:

  • 6 tbsp(3oz) Kerrygold Salted Butter, softened, extra for greasing
  • 4 eggs
  • 1 cup (8fl oz) milk
  • 1 cup (8fl oz) cream
  • finely grated rind and juice of 1 lemon
  • 1 vanilla pod, split and seeds scraped out
  • 6 tbsp caster sugar
  • 9oz sliced white bread (about 9 slices)
  • ½ cup (3oz) ready-to-eat dried prunes, finely chopped
  • ½ cup (3oz) sultanas or raisins
  • good pinch of freshly grated nutmeg
  • 4 tbsp apricot jam
  • pouring cream, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.

Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.

Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.

Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.

To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.

http://kerrygoldusa.com/recipes/bread-butter-pudding

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Feeling Festive? Enjoy afternoon tea and mince pies in comfort @ballymaloe_house Co.Cork.

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Ballymaloe House

Liked by miguel_marques_backpacker and others

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Giant Redwood still standing @LoughRynnCastle after all the storms #Arboretum

Sequoiadendron giganteum (giant sequoia; also known as giant redwood, Sierra redwood, Sierran redwood, Wellingtonia or simply big tree—a nickname also used by John Muir[3]) is the sole living species in the genus Sequoiadendron, and one of three species of coniferous trees known as redwoods, classified in the family Cupressaceae in the subfamily Sequoioideae, together with Sequoia sempervirens (coast redwood) and Metasequoia glyptostroboides (dawn redwood). Giant sequoia specimens are the most massive trees on Earth.[4] The common use of the name sequoia usually refers to Sequoiadendron giganteum, which occurs naturally only in groves on the western slopes of the Sierra Nevada mountain range of California.

The giant sequoia is listed as an endangered species by the IUCN, with fewer than 80,000 trees remaining. Since its last assessment as an endangered species in 2011, it was estimated that another 13–19% of the population (or 9,761–13,637 mature trees) was destroyed during the Castle Fire of 2020 and the KNP Complex & Windy Fire in 2021, events attributed to fire suppression, drought and global warming.[5] Despite their large size and adaptations to fire, giant sequoias have become severely threatened by a combination of fuel load from fire suppression, which fuels extremely destructive fires that are also boosted by drought and climate change. These conditions have led to the death of many populations in large fires in recent decades. Prescribed burns to reduce available fuel load may be crucial for saving the species.[6][7]

Source: Wikipedia

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Our High-Protein Sachets and Convenient Pots are available now in @tescofood and @dunnesstores 

flahavans

⛹️🤸‍♂️ Our High-Protein Sachets and Convenient Pots are available now in @tescofood and @dunnesstores 🏊‍♀️🚴‍♂️ 🥣

Available in three flavours – Vanilla, Golden Syrup and Plain they are perfect for active and on-the-go schedules packed with activity! 🏊‍♀️🚴‍♂️ With up to 9.5 grams of protein in the Sachets and 8.5 grams in the Convenient Pots and ready in only a few mins by just adding boiling water or pop in the microwave!

Want extra protein? Just add your favourite toppings (seeds, nuts, peanut butter, almond butter, yoghurt and more). Pick up the Pots for only €1 and boxes of sachets for only €5 in @dunnesstores until 25th November! 🥣 🏊‍♀️🚴‍♂️ 🥣

#FlahavansProteinOats #FlahavansIrishOats

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Neven’s no-bake hazelnut chocolate tart with citrus caramel from Neven’s Christmas, RTE One #Limerick

RTE logo

Neven Maguire

By Neven Maguire

Celebrity Chef

Watch Neven’s Christmas in Limerick on Thursday, 4 December on RTÉ One at 8pm.

Ingredients

In the first of this two-part special, Neven’s Christmas in Limerick, Neven Maguire prepares Smoked Salmon Galettes, Glazed Rack of Pork with Creamy Roast Potatoes, and No-Bake Chocolate Tart.

Serves 8-10

For The Tart

  • 300g Shortbread biscuits
  • 150g Butter
  • 1 Jar White Chocolate Hazelnut Spread
  • 200g Dark Chocolate (70% cocoa solids)
  • 100g Milk Chocolate (38% cocoa solids)
  • 250ml Irish Jersey Cream

For The Citrus Caramel

  • 225g caster sugar
  • 1 tbsp glucose (liquid or powdered)
  • 300ml orange juice
  • 1 vanilla pod, seeds scraped out
  • Juice of 1 lime
  • Juice of 1 clementine

For Decorating

  • Amaretti Biscuits, to serve
  • Crème Fraiche, to serve
  • Sea Salt, to serve
  • Citrus Caramel, to serve

Method

For The Citrus Caramel

  1. Place the sugar, glucose and 250ml of water into a heavy-based, high-sided pot.
  2. Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency, but not too runny.
  3. Add the orange juice slowly, it will boil up vigorously, so take care at this point, whisk until the sugar has dissolved and you are left with a smooth syrup. Whisk in the vanilla seeds, lime juice and clementine juice.
  4. Set aside and allow to cool and use as required.

For The Tart

  1. Blitz the shortbread to a fine crumb (in a food processor or with a rolling pin and zip lock bag) and tip into a large bowl. Melt 100g of the butter in a small pan or in the microwave, then stir into the shortbread crumbs and mix until evenly combined. Press into the base and sides of a 10″ loose base tart tin.
  2. Open the jar of white chocolate hazelnut spread into the microwave for 10-20 seconds (or you can use a pan) to loosen it up, then give it a good stir until smooth. Pour about half of the jar on to the shortbread base and use the back of a spoon to spread it out evenly. Place in the fridge to chill down.
  3. To make the chocolate ganache, put the rest of the white chocolate hazelnut spread into a heatproof bowl along with the dark chocolate, milk chocolate and the remaining 50g of butter. Set over a pan of simmering water and allow the chocolate to melt.
  4. In a small saucepan, gently heat the cream. Once the chocolate has melted completely add the warmed cream. Using a stick hand blender gently blend until combined and silky smooth. Pour into the prepared tart tin, place in the fridge for 2 hours until the ganache is set firm or overnight.
  5. Remove the tart from the fridge 30 minutes before serving. To serve, carefully unmould the tart and put on a plate or cake stand, decorate with the Amaretti biscuits (if desired) cut into slices and serve with a quenelle of crème fraiche and sprinkle of sea salt.