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Scarlett and Tamsin Allen’s almond tart with berries:RTÉ Today
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
- Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
- Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
- Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
- Or you could make 12 mini tartlets and 1 x 18cm tin.
- Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
- The larger tart will take 16-18 minutes to cook.
- After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
- Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
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Neven’s chocolate mousse cups: Today https://www.rte.ie/lifestyle/recipes/2025
Source: RTE.ie https://search.app/FoopQ
Updated / Tuesday, 16 Dec 2025 16:11
Celebrity Chef
Ingredients
Who doesn’t like a good chocolate mousse? Light yet delicious, this classic can be made in minutes with just a few ingredients – and it’s perfect for easy entertaining after a long, luxurious meal. Top with whipped cream and chocolate shavings or, for a pretty spectacle, with summer berries and fresh mint leaves.
Serves 4
- 225g plain chocolate, broken into squares (minimum 55% cocoa solids)
- 3 eggs
- 2 tbsp Coole Swan Irish cream liqueur (or use Grand Marnier, whiskey, Malibu or crème de menthe) 300ml cream a selection of berries (such as raspberries, strawberries and pomegranate seeds), to decorate
- a few sprigs of mint, to decorate
Method
- Melt the chocolate in a heatproof bowl set over a pan of simmering water.
- Whisk the eggs with the liqueur in a separate bowl over a pan of simmering water until double in size.
- It is very important to ensure the water does not boil or it will cook the eggs.
- Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes.
- Meanwhile, whisk the cream in a bowl, fold into the chocolate mixture, then put into stemmed glasses or teacups using a spatula.
- Cover with cling film and refrigerate for 2–3 hours or overnight.
- Spoon over the berries and add a sprig of mint to serve.
Serve with: This rich, intensely chocolatey dessert not only looks great in glasses but also vintage teacups. It can also be scooped into quenelles. Sometimes I’ll serve it with a couple of thin buttery biscuits for dipping, or perhaps an ice-cold glass of the liqueur I’ve used to flavour the mousse.
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Salmon Teriyaki Bowl with Broccoli and Avocado @dunnesstores
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dunnesstoresVerified- Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋
Ingredients:
1 tbsp sunflower or olive oil
2 salmon fillets
100ml teriyaki sauce
200g broccoli, cut into florets
1 avocado, sliced
To serve:
Basmati rice, cooked
1 red chilli, sliced (optional)
1 spring onion, sliced (optional)
Method
Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
Meanwhile, steam or boil the broccoli until al dente.
Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
Avocado, bananas, yoghurt, eggs, apple, sweet potato, cauliflower, carrots, pasta, chicken @motherandbaby
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