Scrambled egg on sourdough @datsescafeandcakes 😍☘️ #vitamind
Neven’s no-bake hazelnut chocolate tart with citrus caramel from Neven’s Christmas, RTE One #Limerick
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
- Place the sugar, glucose and 250ml of water into a heavy-based, high-sided pot.
- 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.
- 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.
- Set aside and allow to cool and use as required.
For The Tart
- 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.
- 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.
- 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.
- 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.
- 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.
Chocolate Fudge Pudding 😋 @BallymaloeHouse Co.Cork
Served warm with softly whipped cream, this chocolate pudding is heaven. Though it is rich, it is not too heavy. Real chocolate lovers may like to serve the pudding with warm Chocolate Sauce alongside. I usually bake this pudding in one dish to serve family style, but the mixture can also be divided between eight 200 ml/7 fl oz (¾ cup) ramekins if you would like each person to have their own individual pudding.
Note: In this recipe, you can swap the plain flour with a gluten-free flour blend to yield a nice gluten-free dessert; the texture will be slightly different but the pudding will still be rich and delicious.
Serves 6–8
For The Pudding
- 150 g/5 oz dark chocolate, 62% cocoa solids, cut into small pieces
- 150 g/5 oz (⅔ cup) unsalted butter
- 1 teaspoon pure vanilla extract
- 150 ml/5 fl oz (⅔ cup) warm water
- 110 g/4 oz (½ cup plus 1 tablespoon) caster (superfine) sugar
- 4 large eggs, separated
- 25 g/1 oz (¼ cup) plain flour, sifted
pinch of cream of tartar (tartaric acid)
To serve
icing (confectioners) sugar, for sprinkling softly whipped cream or crème fraîche.
To make the pudding: Preheat the oven to 200°C/400°F/Gas Mark 6. Place a 1.5 litre/2½ pint (6¼ cup) ovenproof pie dish in a roasting tin that neatly fits it. The roasting tin should be at least 5 cm/2½ inches deep.
Melt the chocolate and butter in a heatproof bowl set over a pan of hot water. Stir from time to time to blend the melting chocolate and butter until smooth. Remove from the heat. Add the vanilla extract, then stir in the warm water and the caster sugar. Continue to mix until the mixture is smooth. Whisk the egg yolks into the chocolate mixture, then fold in the flour making sure there are no lumps.
Whisk the egg whites in a spotlessly clean bowl with a pinch of cream of tartar until it reaches soft peaks. Keep an eye on the whites as they whip to ensure they do not become too stiff and grainy. Fold one quarter of the whisked egg whites into the chocolate mixture to lighten it. Gently fold the remaining egg white into the mixture until completely blended, being careful not to knock all the air out. Pour the mixture into the pie dish. Pour boiling water into the roasting tin to come halfway up the side of the dish.
Bake for 10 minutes, then lower the heat to 160°C/325°F/Gas Mark 3. Bake for a further 20 minutes. The pudding will be set on top but still soft and somewhat molten underneath. Remove the roasting tray and pudding from the oven and allow to sit for 10 minutes.
To serve: Lightly dust the pudding with icing sugar. The pudding can be held in a warm place for up to 1 hour. Serve warm with softly whipped cream or crème fraîche.
This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:
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Viva Chocolate, Strawberry, Banana Flavoured Milk for kids @lakelandFS
Lakeland Dairies Foodservice
@lakelandFS
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The taste preferred by 3 in 4 kids*, our flavoured milk drinks are carefully designed with no added sugar. They are the number 1 choice in schools, but the big question is which taste do you prefer? Strawberry, Chocolate or Banana? Like or Love and help us decide!
Chocolate Fudge Pudding @BallymaloeHouse Co.Cork
Served warm with softly whipped cream, this chocolate pudding is heaven. Though it is rich, it is not too heavy. Real chocolate lovers may like to serve the pudding with warm Chocolate Sauce alongside. I usually bake this pudding in one dish to serve family style, but the mixture can also be divided between eight 200 ml/7 fl oz (¾ cup) ramekins if you would like each person to have their own individual pudding.
Note: In this recipe, you can swap the plain flour with a gluten-free flour blend to yield a nice gluten-free dessert; the texture will be slightly different but the pudding will still be rich and delicious.
Serves 6–8
For The Pudding
- 150 g/5 oz dark chocolate, 62% cocoa solids, cut into small pieces
- 150 g/5 oz (⅔ cup) unsalted butter
- 1 teaspoon pure vanilla extract
- 150 ml/5 fl oz (⅔ cup) warm water
- 110 g/4 oz (½ cup plus 1 tablespoon) caster (superfine) sugar
- 4 large eggs, separated
- 25 g/1 oz (¼ cup) plain flour, sifted
pinch of cream of tartar (tartaric acid)
To serve
icing (confectioners) sugar, for sprinkling softly whipped cream or crème fraîche.
To make the pudding: Preheat the oven to 200°C/400°F/Gas Mark 6. Place a 1.5 litre/2½ pint (6¼ cup) ovenproof pie dish in a roasting tin that neatly fits it. The roasting tin should be at least 5 cm/2½ inches deep.
Melt the chocolate and butter in a heatproof bowl set over a pan of hot water. Stir from time to time to blend the melting chocolate and butter until smooth. Remove from the heat. Add the vanilla extract, then stir in the warm water and the caster sugar. Continue to mix until the mixture is smooth. Whisk the egg yolks into the chocolate mixture, then fold in the flour making sure there are no lumps.
Whisk the egg whites in a spotlessly clean bowl with a pinch of cream of tartar until it reaches soft peaks. Keep an eye on the whites as they whip to ensure they do not become too stiff and grainy. Fold one quarter of the whisked egg whites into the chocolate mixture to lighten it. Gently fold the remaining egg white into the mixture until completely blended, being careful not to knock all the air out. Pour the mixture into the pie dish. Pour boiling water into the roasting tin to come halfway up the side of the dish.
Bake for 10 minutes, then lower the heat to 160°C/325°F/Gas Mark 3. Bake for a further 20 minutes. The pudding will be set on top but still soft and somewhat molten underneath. Remove the roasting tray and pudding from the oven and allow to sit for 10 minutes.
To serve: Lightly dust the pudding with icing sugar. The pudding can be held in a warm place for up to 1 hour. Serve warm with softly whipped cream or crème fraîche.
This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:
Categories
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Molly Malone’s cockle and mussel chowder by Rachel Allen ☘️ ♥️
Molly Malone was a beautiful girl who sold cockles and mussels and died tragically of a fever while still young, or so the song goes. Molly may not have been a real girl, but since at least the 17th century, there have been fishmongers on the streets of Dublin who sell ‘Cockles and Mussels, alive, alive, oh!’
Cockles, with their distinctive flavour and lovely curved shell, are traditionally eaten in Ireland with Oatcakes. If you can only find mussels, this chowder will be just as good.
Serve either as a substantial starter or with chunks of crusty bread as a meal in its own right.
Heat the sunflower oil in a saucepan over medium-high heat. Add the bacon and sauté for about 1 minute, until crisp and golden. Add the butter to the pan and melt. Then add the leek, carrot and potato. Reduce the heat to low and sauté gently for 4–5 minutes, until soft but not browned.
Meanwhile, prepare the cockles and mussels. Scrub the shells clean and discard any that remain open when you tap them against a hard surface. Remove the beard – the little fibrous tuft – from each mussel. Bring the wine to a boil in a large saucepan and add the cockles and mussels. Cover with a tight-fi tting lid and cook for 3–4 minutes, shaking the pan occasionally, until the shells have opened.
Remove from the heat, drain the shellfi sh in a colander, reserving the cooking juices, and discard any shells that remain closed. Return the shellfi sh to the empty pan to keep warm. Place a fine sieve over a measuring jug and strain the cooking liquid. You should have at least 600ml (1 pint); if not, add water to make up that quantity.
Add the pan juices and the milk to the bacon and vegetable mixture and bring to a boil. Reduce the heat and simmer for 6–8 minutes, until the potato is tender. Add the cream and simmer for another 2–3 minutes, until the soup is reduced and thickened slightly. Season with salt and pepper.
Meanwhile, remove half of the cockles and mussels from their shells and add them with the remaining cockles and mussels still in their shells to the chowder. Stir in the parsley and serve at once.
http://www.rachelallen.com/post/molly-malones-cockle-and-mussel-chowder
Irish Stew Hot Pot @KerrygoldIRL #stpatricksday 😋 💚 🇮🇪
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What are your favourite traditional Irish recipes? And will you be cooking any for St. Patricks Day? Irish stew is always a firm favourite for us 
https://kerrygold.com/ie/recipes/irish-stew-hot-pot/
Kids fruit @healthycavan
Healthy Cavan @healthycavan 16 hours ago
Stocking up for the Holidays – Don’t forget to include some healthy food – Love this AND kids can help! 
Oat Bars with Fresh Berries by Daniel Davey @BordBia
Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist
Serves 8 bars
Ingredients
- 175g porridge oats
- 2 large bananas, mashed
- 2 tablesp. honey
- 2 large eggs, beaten
To Cook
1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.
Serving Suggestions
Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.
http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx
Strawberry & Yoghurt Parfait @bordbia
Foodaware 
Info:
Serves 4–6
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients