Tag: Foodaware

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This grilled pineapple recipe is not only simple and refreshing, it’s downright delicious.

You don’t have to be a pastry wizard or a cookie connoisseur to wow your friends and family with a special dessert. In fact, you don’t even have to spend much time in the kitchen!
Our Grilled Pineapple with Lime and Mint, as sophisticated as it sounds, is incredibly simple to make. If you’ve never tried grilled pineapple, you’re in for a real treat. Top it with some fresh raspberries, lime zest and mint.
Notice what this dessert is missing: added sugar, white flour and other typical-dessert ingredients. We promise, you won’t miss them a bit.
Ingredients:
4 round slices fresh pineapple (½-inch thick)
20 fresh raspberries
Finely grated zest of 2 limes
16 leaves fresh mint, chopped
Directions: 
Heat the grill to medium-high. Grill the pineapple 3 to 5 minutes per side, until grill marks form.
Dividing evenly top each pineapple slice with raspberries, lime zest and mint.
Nutrition information:
Makes 4 servings
Per serving: 
34 calories
0 g total fat
0 g saturated fat
0 g protein
32.4 g carbohydrate
2 g dietary fiber
6 g sugar
0 g added sugar
0 mg cholesterol
1 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness
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.@Anahaugh has delicious creamy risotto recipe

BBC Morning Live
@BBCMorningLive
·


Got any tips for cooking perfect rice? Tomorrow @Anahaugh
will be sharing a delicious risotto recipe and giving tips on how to get it creamy. Share your tips below or morninglive@bbc.co.uk #MorningLive
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Strawberry tartlets for afternoon tea


legra_cookingandbaking
Gluten-free Strawberry Tartlets 🍓

Ingredients
For the tart crust – 
300g ground almonds
4 tbsp melted coconut 
4 tbsp maple syrup
Good pinch of sea salt

For the jam – 
300g strawberries
1.5 tbsp chia seeds
1 tbsp maple syrup

Fresh Strawberries, washed and sliced, for decoration

Method

Preheat the oven to 180deg celsius. Combine all tart crust ingredients in a bowl, they should resemble fine breadcrumbs but come together into a crumbly dough with a little pressure.

Line a muffin tin with paper cases. I used silicone reusable ones which can easily be purchased online or in a homeware dept, they are better for the environment too. Place a large dessert spoon of the mixture in each case, then use your fingers to push the mixture into the sides of the cases until they stick and resemble a crust. This is a little messy but well worth the effort.Place tartlet cases in the oven for 10-12 mins until they are golden brown. 

In the meantime, take 150g strawberries and place in a blender until they are smooth and frothy. Add the chia seeds and maple syrup and blitz for a further two minutes. Place to one side and allow the jam to thicken until you are ready to serve the tartlets. Prepare the remaining strawberries for decoration.

Remove tart crusts from oven and allow to cool fully before prepping to serve. When ready to serve, fill the cases with jam and place strawberry slices on top. 

Serve with whipped cream or ice cream and enjoy! x

@bordbia 🍓

#legrabakes #legracookingandbaking
#strawberries #irishstrawberries #tartlets #strawberrytarltets #glutenfree #afternoontea #wheatfree #homebaker #baker #baking #shoplocal #supportlocal #delicious #summer #july #celebratestrawberryseason9w
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Roast squash, chilli and coriander soup..@ndc.ie

 

Roast-Squash-Chilli-Coriander-Soup

Chef: Annie Bell.

Yields 6 Servings

This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.

 

Ingredients checklist for soup
1.5–1.6kg butternut squash, skin and seeds discarded, and cut into chunks
2 large onions, peeled, halved and sliced
4 vine tomatoes, halved
1 medium–hot red chilli (5–7cm long)
4 tbsp extra virgin olive oil
sea salt
900 ml chicken or vegetable stock
Ingredients checklist to serve
2 tbsp soured cream
coarsely chopped coriander
pickled piri-piri or jalapeño peppers (optional)
Instructions

1.Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and
tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.

2.Remove from the oven, and if any of the onion strands are particularly dark, discard these.

3.Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.

4.Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.

 

HIGH IN VIT A | SOURCE OF VIT C

Energy 248 Kcal | Fat 11.2g | Sat fat 3g | Carbs 28.2g | Sugar 17.3g | Protein 4.9g | Salt 0.8g

https://ndc.ie/recipe/roast-squash-chilli-and-coriander-soup/