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Our Home Made Mince Pies. Delicious! @datsescafandcakes #cakesincavan
Neven’s Recipes -Crispy Salmon, Pomegranate, Couscous. Marty in the Morning @rte Lyric FM
Ingredients
- 250g (9oz) couscous
- 2 tbsp extra virgin olive oil, plus a little extra, if liked
- 500ml (18fl oz) boiling water
- 75g (3oz) rice flour
- 1 tbsp sumac, plus extra to garnish
- 150g (5oz) organic salmon fillets, pin-boned and skinned
- 75g (3oz) toasted pumpkin seeds
- 2 tbsp flax seeds finely grated rind of 1 lemon
- 2 large handfuls of watercress
- 1 small pomegranate, halved and seeds removed (skin discarded)
- lemon wedges, to garnish
- HARISSA YOGHURT:
- 2 heaped tbsp thick Greek yoghurt
- 2 tsp harissa paste
- sea salt and freshly ground black pepper
Method
Neven Says: “This is a super-healthy dish packed full of omega-3. Sumac is made from the dried berries of a flowering plant that are ground to produce an acidic, reddish- purple powder that is very popular in the Middle East.
Place the couscous in a heatproof bowl and season well, then stir in 1 teaspoon of the oil. Pour over the boiling water, cover tightly with cling film and set aside.
Heat the rest of the olive oil in a large non-stick frying pan over a medium to high heat. Put the rice flour in a shallow dish with the sumac and season generously with salt and pepper. Dust the salmon in the flour mixture, shaking off any excess. Add to the heated oil in the frying pan and cook for 2–3 minutes on each side, until crisp and golden.
Meanwhile, fluff up the couscous with a fork, then fold in the pumpkin seeds and flaxseeds with the lemon rind. At the last moment, roughly chop the watercress and toss it through the couscous with the pomegranate seeds.
Mix the yoghurt and harissa together in a small bowl and season to taste. Cover with cling film and chill until needed.
Arrange the crispy salmon on plates and add an extra light sprinkling of sumac. Add a small mound of the couscous, then drizzle over a little extra olive oil, if liked. Garnish with lemon wedges and add a spoonful of the harissa yoghurt to serve.
Cozy, creamy, and full of flavor. This butternut squash risotto blends hearty brown rice with colorful vegetables for a nourishing twist on a classic comfort food. @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
- Follow package directions to partially cook the rice for about 40 minutes. Drain excess water and set aside.
- Preheat a medium sauté pan to medium-high heat and add olive oil.
- Add the onions and sauté until soft.
- Add the rice to the pan and sauté with the onions for about 2 minutes, stirring continuously.
- Reserve 1/2 cup of stock. Then pour 1/2 cup of stock into sauté pan and let it absorb into the rice.
- Stir in 1/2 cup of wine and let it absorb into the rice.
- 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.
- Add the squash, zucchini, peas, mushrooms, sage and thyme to the pan, and cook until the vegetables are soft, about 3 to 5 minutes.
- 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.
Keeling’s Raspberry Heart Galette for Christmas
We’re all loved up on Raspberry Heart Galette! Valentines or galentines? This recipe covers all bases!
Category
Fruit Type Raspberries
Prep Time25 mins
Cook Time30 minsT
Total Time55 mins
Ingredients
375 g Keeling’s raspberries3 punnets
1 tbsp caster sugar
Squeeze of lemon
1 packet of shortcrust pastrythawed if bought frozen
1 tbsp flour
1 eggbeaten
Handful flaked almonds
Directions
1
Place raspberries in a medium sized bowl then sprinkled over caster sugar and squeeze over some lemon juice. Stir with a fork so that some of the raspberries are broken up, but still maintaining plenty of whole ones. Set aside.
2
Pre-heat the oven to 200°C / 180°C fan assisted and place a flat baking sheet or overturned tray in the oven to pre-heat.
3
Roll out chilled shortcrust pastry on a floured surface to about 5mm thick then transfer to a baking tray lined with parchment paper. Using a sharp knife, cut the pastry into a large heart, discarding the trimmed pieces of pastry.
4
Sprinkle the flour over the middle of the pastry, this will help thicken the juices while baking, then tip out the raspberries on top and spread out over the pastry in an even layer, but keep a 4-5cm border around the edges.
5
Fold the pastry border up and over the filling, shaping the galette into a heart as you fold the edges over, until you’re back where you started, crimping the pastry together where the folds meet to help them stick.
6
Brush the pastry border with beaten egg and sprinkle with flaked almonds.
7
Place the tray directly on top of the hot tray already in the oven and bake until pastry is golden, 30-35 minutes.
8
Remove from the oven and leave to stand for about 5-10 minutes before serving with scoops of ice-cream or dollops of whipped cream while still warm.
Weekends @fika_33 #killeshandra Co.Cavan 🥰🇮🇪 #loughbawn
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- Fika 33 Classic French Toast 🍞🍓🫐 Coated with cinnamon sugar, topped with homemade berry compote, fresh berries, lemon curd and mascarpone! Why not add some savouriness with crispy bacon ?🥓 This is a firm favourite on our breakfast menu for many visitors here in Fika 33 👋🏼 It’s not just good — it’s can’t-stop-eating good ✨. @createdincavan
Ballymaloe’s Famous Chocolate Orange Cake recipe
Serves 12
For the Orange Cake:
- 4 eggs
- softened butter
- sugar
- plain flour
- 2 oranges
- 1 teaspoon baking powder
For the orange butter icing:
- 1 orange
- 110g (4oz, 1/2 cup) icing sugar
- 55g (2oz, 1/4 cup) softened butter
For the chocolate icing:
- 170g (6oz) chocolate
- 2 tablespoons water
- 50g (2oz, 4 tablespoons) softened butter
- 2 large eggs
Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Neven Maguire cooks lemon & sultana scones @dunnesstores
Strawberry yogurt for kids @dunnesstores 😛👍
Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹
Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats
Serves 18 cookies|Takes 25 minutes
INGREDIENTS:
150g Flahavan’s Jumbo Porridge Oats
100g sprouted buckwheat flour
1 tbsp baking powder
1tsp cinnamon
50g toasted blanched hazelnuts, chopped
200g hazelnut butter
120g tahini
90ml coconut oil
60ml ginger syrup, from stem ginger
60ml maple syrup
90g stem ginger, finely chopped
100g Butlers 70% Dark Chocolate bar, finely chopped
METHOD:
1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment
2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl
3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined
4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger
5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges)
6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water
7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family
Foodaware 