Tag: home baking

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Roast Peaches with Raspberry Coulis & Vanilla Ice-Cream by Lilly Higgins with Dáithí Ó Sé @rtetoday

rtetoday

•

Original audio

Honey Ice-Cream with Fruit & Raspberry Coulis + Tahini Yogurt Dip by @lilly_higgins_

Recipe, Method & Chef’s Top Tip below 👇
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

From creamy homemade honey ice-cream with charred fruit to a vibrant tahini yogurt dip topped with crispy herbs and crunchy dukkah pitta chips — these dishes are perfect for sunny gatherings and summer entertaining ☀️🍑

Honey Ice-Cream Ingredients
2 eggs
1 egg yolk
80g sugar
500ml cream
1 tsp vanilla extract
4 tbsp honey
3 nectarines or peaches
1 tsp olive oil
250g raspberries
1 tbsp honey
Squeeze of lemon juice

Tahini Yogurt Dip Ingredients
500g carrots
400g SKYR
1 garlic clove
Juice of ½ lemon
2 tbsp tahini
Olive oil
Parsley, basil, fennel, chives
Sesame seeds
Chopped hazelnuts
2 pitta breads
1 tbsp dukkah

Method

Whisk eggs, yolk and sugar until pale and thick. Fold through whipped cream, vanilla and honey, then layer into a loaf tin and freeze until set.
Blitz raspberries with honey and lemon juice for the coulis. Grill peaches or nectarines until charred and juicy.
Mix SKYR, tahini, garlic and lemon juice. Fry herbs briefly in olive oil until crisp.
Brush pittas with olive oil, sprinkle with dukkah and bake until crisp.
Serve the tahini yogurt topped with roasted carrots, crispy herbs, nuts and pitta chips.

Chef’s Top Tip
Leave the honey ice-cream out for 10 minutes before slicing for the perfect creamy texture 🍦

Swipe to see all the gorgeous summer colours and textures 👉 Save this for your next garden party or weekend treat, and tell us which dish you’d make first 😍

#TodayShow#RTEFood#IrishFood#LillyHiggins#SummerRecipes#HomeCooking#DessertIdeas#SharingFood#EasyEntertaining#IrishChefs

Posted on

Roast Peaches with Raspberry Coulis & Vanilla Ice-Cream by Lilly Higgins with Dáithí Ó Sé @rtetoday

rtetoday

•

Original audio

Honey Ice-Cream with Fruit & Raspberry Coulis + Tahini Yogurt Dip by @lilly_higgins_

Recipe, Method & Chef’s Top Tip below 👇
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

From creamy homemade honey ice-cream with charred fruit to a vibrant tahini yogurt dip topped with crispy herbs and crunchy dukkah pitta chips — these dishes are perfect for sunny gatherings and summer entertaining ☀️🍑

Honey Ice-Cream Ingredients
2 eggs
1 egg yolk
80g sugar
500ml cream
1 tsp vanilla extract
4 tbsp honey
3 nectarines or peaches
1 tsp olive oil
250g raspberries
1 tbsp honey
Squeeze of lemon juice

Tahini Yogurt Dip Ingredients
500g carrots
400g SKYR
1 garlic clove
Juice of ½ lemon
2 tbsp tahini
Olive oil
Parsley, basil, fennel, chives
Sesame seeds
Chopped hazelnuts
2 pitta breads
1 tbsp dukkah

Method

Whisk eggs, yolk and sugar until pale and thick. Fold through whipped cream, vanilla and honey, then layer into a loaf tin and freeze until set.
Blitz raspberries with honey and lemon juice for the coulis. Grill peaches or nectarines until charred and juicy.
Mix SKYR, tahini, garlic and lemon juice. Fry herbs briefly in olive oil until crisp.
Brush pittas with olive oil, sprinkle with dukkah and bake until crisp.
Serve the tahini yogurt topped with roasted carrots, crispy herbs, nuts and pitta chips.

Chef’s Top Tip
Leave the honey ice-cream out for 10 minutes before slicing for the perfect creamy texture 🍦

Swipe to see all the gorgeous summer colours and textures 👉 Save this for your next garden party or weekend treat, and tell us which dish you’d make first 😍

#TodayShow#RTEFood#IrishFood#LillyHiggins#SummerRecipes#HomeCooking#DessertIdeas#SharingFood#EasyEntertaining#IrishChefs

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Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!
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Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts

  • Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts

    Recipe, Method & Chef’s Top Tip below 👇
    For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

    Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!

    Ingredients (Serves 6) 🥗

    Salad
    • 1 small roast chicken, pulled apart
    • 1 cos lettuce, sliced
    • 1 red onion, thinly sliced
    • Juice of 1 lime
    • 1 x 400g tin black beans, drained and rinsed
    • 1 x 200g tin sweet corn, drained
    • 150g cherry tomatoes, halved
    • Handful crushed tortilla chips

    Clonakilty Avocado Yogurt Dressing 🥑
    • 1 ripe avocado
    • 170g Clonakilty Greek Style Yogurt
    • Juice of 1 lime
    • Small handful fresh coriander
    • 1 tbsp diced pickled jalapeños
    • Pinch of salt
    • Drizzle of sweet chilli sauce
    • 1–2 tbsp water, if needed

    Method 👩‍🍳

    Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes.
    Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce.
    Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt.
    Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl.
    Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮

    Chef’s Top Tip ✨
    For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.

    Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️

    #TodayShow #RTEFood #MexicanSalad #HealthyRecipes #IrishFood #ChickenSalad #SummerRecipes #EasyDinner #HomeCooking #FoodInspo #LunchIdeas #Clonakilty #SaladRecipe #QuickMeals14h
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Lilly Higgins’ chocolate orange overnight oats – RTÉ Today with Dáithí and Sinéad 🍫 😋 🍊

RTÉ Today

Lilly Higgins

By Lilly Higgins

Celebrity Chef

More from
Today

Recipe courtesy of Yoplait Skyr.

Ingredients

Serves 4

  • 2 tbsp honey (add more if you’d like it sweeter)
  • 100ml milk
  • Juice of 1 orange
  • 1 orange or mandarin, chopped up into small bite-size pieces
  • 1 large tub Yoplait Skyr
  • 180g oats
  • 1 tbsp each of linseed, sunflower seeds, chia, pumpkin seeds, hazelnuts, and cacao nibs
  • 100g dark chocolate, melted

Method

  1. Place the nuts, seeds & cacao nibs into a high-speed mixer and blitz till slightly grainy like coffee grounds. Mix this seed mix with the honey, orange juice, milk until combined.
  2. Add a tub of Skyr and stir until combined. Fold in the chopped orange.
  3. Taste and add a little more honey if you’d like. Fold in the oats.
  4. Divide between four bowls or jars and top with melted chocolate. Store in the fridge overnight.
Posted on

Butternut Squash Risotto @MayoClinic

Butternut squash risotto is a delightful and nutritious dish that combines the creamy texture of traditional risotto with the wholesome goodness of brown sushi rice and a medley of vibrant vegetables. Perfect for a cozy dinner or a special occasion, enjoy a hearty and healthy meal that will leave you feeling satisfied and nourished.

Servings: 6
Serving Size: ¾ cup

Nutritional Information Per Serving

  • 171 calories 
  • 5 g total fat
  • 3 g saturated fat 
  • 0 g transfat
  • 0 g monounsaturated fat 
  • 13 mg cholesterol 
  • 362 mg sodium
  • 24 g total carbohydrate 
  • 3 g dietary fiber 
  • 4 g total sugars 
  • 8 g protein

Ingredients 

  • ½ cup uncooked brown sushi rice
  • 1 teaspoon olive oil
  • 1 cup diced onion
  • 4 cups low-sodium chicken stock
  • 1 cup white wine
  • 2 cups roasted butternut squash, chopped
  • 1 cup chopped zucchini
  • ½ cup frozen peas
  • 5 chopped crimini mushrooms
  • 1 tablespoon chopped sage
  • 1 teaspoon chopped thyme
  • ½ cup shredded Asiago cheese
  • 1 tablespoon heavy cream
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Directions   

  1. Follow package directions to partially cook the rice for about 40 minutes. Drain excess water and set aside.
  2. Preheat a medium sauté pan to medium-high heat and add olive oil.
  3. Add the onions and sauté until soft.
  4. Add the rice to the pan and sauté with the onions for about 2 minutes, stirring continuously.
  5. Reserve 1/2 cup of stock. Then pour 1/2 cup of stock into sauté pan and let it absorb into the rice.
  6. Stir in 1/2 cup of wine and let it absorb into the rice.
  7. Continue adding stock and wine in 1/2-cup increments, cooking each time until the liquid is absorbed before adding more, about 30 to 45 minutes total.
  8. Add the squash, zucchini, peas, mushrooms, sage and thyme to the pan, and cook until the vegetables are soft, about 3 to 5 minutes.
  9. Add the last 1/2 cup of the stock. Once the stock is absorbed into the rice, add the cheese, cream, salt and pepper; stir well.

Dietitian’s tip:

Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients, but it takes a long time to make risotto this way. That’s why this recipe calls for partially cooking the rice.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

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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