Tag: health

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🧀🌿 Herb & Cheese Arancini Balls by @chefshanesmith 🌿

🧀🌿 Herb & Cheese Arancini Balls by @chefshanesmith 🌿🧀

Recipe, Method & Chef’s Top Tip below 👇


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Crispy on the outside, creamy on the inside and served with rich marinara sauce – the ultimate crowd-pleasing bite.

Perfect as a starter, sharing plate or weekend treat 🤍

👇 Herb & Cheese Arancini (Makes 8) 👇

Ingredients
• Butter, shallot & garlic
• Arborio rice, white wine & chicken stock
• Parmesan & fresh parsley
• Eggs, flour & breadcrumbs
• Vegetable oil (for frying)
• Marinara sauce, parmesan & basil to serve

Method
Cook shallot and garlic in butter, stir in rice, wine and stock to make a creamy risotto.
Finish with parmesan and parsley, then chill until firm.
Roll into balls, coat in flour, egg and breadcrumbs.
Fry at 180°C until golden and crisp.
Serve over warm marinara with parmesan and fresh basil.

Golden, crunchy, cheesy perfection 🤌
#Arancini#ItalianInspired#ComfortFood#FoodInspo#HomeCooking#CrispyGoodness

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Friday night Italian pizzas @flahavansoats

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No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats

Serves 2 pizza bases|Takes 15 mins

Ingredients:
For the Pizza Bases:
85g Progress Oats
1 large egg white
½ tsp salt
Optional – 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast
For the tomato topping:
400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried mixed herbs
1 tsp honey
1 tsp sea salt flakes
Couple of grinds of black pepper

Method:
For the Pizza Bases:
Pre-heat the oven 200C
Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended.
Heat a small heavy based frying pan over a medium heat.
Add one tsp of vegetable oil.
Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up.
Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through

For the tomato topping:

Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained.
Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.
Pour the tomato mix into a high-speed blender and blitz for 1 minute.

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These buttery Mummy Madeleines by Aisling Larkin @odlums_ireland 🎃 😋 😍

https://www.instagram.com/reel/DQHUwy1CqAP/?igsh=dmh2MXFzaHM5a2dq

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  • It’s spooky season! These buttery Mummy Madeleines by Aisling are the perfect Halloween treat, golden, chocolate-dipped, and just a little bit spooky 👻

    Bake them with the family or surprise your trick-or-treaters!

    Link to recipe: https://odlums.ie/recipes/halloween-mummy-madeleines/

    #baking #halloween1d
  • They are so cute & homemade & fun ! I love a little vanilla Madeira anything 😂😂
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Shane Smith’s chocolate ghost cupcakes  👻 👽 😋

Ingredients

Serves: 12
Prep: 10 mins
Bake: 20-22 mins

· 180g Gem plain flour
· 40g unsweetened cocoa powder
· 150g caster sugar
· 1 tsp baking powder
· ½ tsp bicarbonate of soda
· Pinch salt
· 2 medium eggs
· 160ml milk
· 60ml vegetable oil
· ½ tsp vanilla extract
· 150g Gem chocolate chips

Buttercream
· 200g soft butter
· 180g Gem icing sugar
· 15g unsweetened cocoa powder
· Dash of vanilla extract

Decorate
· 400g white fondant icing
· 24 medium marshmallows
· 50g Gem dark chocolate, melted

Method
· In a large bowl, mix the flour, cocoa powder, sugar, salt and raising agents.
· In a separate bowl, whisk the eggs, oil, milk and vanilla until combined. Add to the dry ingredients and mix gently before folding through the chocolate chips.
· Cover with a clean tea towel and leave to rest for 10 minutes while you preheat the oven to 200°C (180°C fan).
· Line a 12-insert muffin tin with paper cases and divide the batter evenly between them.
· Bake for 7 minutes, then reduce the temperature to 170°C (150°C fan) and bake for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
· For the buttercream, beat the softened butter, icing sugar, cocoa powder and vanilla together until smooth and fluffy. Pipe a small amount onto each cooled cupcake.
· On a surface lightly dusted with icing sugar, roll out the fondant and cut out 12 x 4″ circles.
· Stack two marshmallows, one on top of the other, on top of the buttercream and drape a fondant circle over them to create a ghost shape.
· Finish with two dots of melted chocolate