Baked gnocchi with pumpkin, pancetta, sage and #Parmesan The perfect balance of sweet and salty!
.@clodaghmckenna’s Orange Pistachio Yogurt Cake
This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!
To serve:
Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt
Ingredients checklist
50 g slightly stale white breadcrumbs
100 g almonds, ground
100 g pistachios
1 tsp baking powder
4 eggs
150 g caster sugar
125 ml sunflower oil
200 ml natural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1 star anise
1 cinnamon stick
Instructions
Pre-heat the oven to 190°C / Gas 5.
Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.
In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.
In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.
Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.
Pour the mixture into the prepared cake tin and into the pre-heated oven.
Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.
Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.
While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.
Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt
https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/
Vegan brownies anyone? @fyffes_ireland
fyffes_ireland
Vegan brownies anyone? These are delicious, even if we must say so ourselves! 🍌#LinkInBio
Berry Rippled Ice Cream @kevindundon @thecookeryschoolatdunbrodyhouse
kevindundon
Verified
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The Cookery School at Dunbrody House
kevindundon
Verified
berry rippled Ice cream
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check out the recipe http://www.kevindundon.com
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#kevindundon #kevindundon #kevindundonrecipe #kevindundondaily #recipeoftheday #2pmlive #ireland🇮🇪 #irish #irishchefs🍀 #dunbrodyhouse #wexford #wexfordireland #yummy #tastyfood #foodie #picoftheday #icecream #easiestrecipeever #berry #berries #berriesandcream #summer #bankholidayweekend
Berry Rippled Ice Cream @kevindundon @thecookeryschoolatdunbrodyhouse
kevindundon
Verified
•
The Cookery School at Dunbrody House
kevindundon
Verified
berry rippled Ice cream
.
.
check out the recipe http://www.kevindundon.com
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#kevindundon #kevindundon #kevindundonrecipe #kevindundondaily #recipeoftheday #2pmlive #ireland🇮🇪 #irish #irishchefs🍀 #dunbrodyhouse #wexford #wexfordireland #yummy #tastyfood #foodie #picoftheday #icecream #easiestrecipeever #berry #berries #berriesandcream #summer #bankholidayweekend
Mary Flahavan’s Oats, Almond and Apple Traybake
A classic Mary Flahavan recipe and a total crowd-pleaser, this Oats, Almond and Apple traybake works at any time of the year and is ideal to bring along for picnics in the park or those beach-side brunches!
Moreish and satisfying, this traybake is worthy of any Kitchen King or Domestic Goddess!
Serves Approx. 12 squares|Takes 1 hour
INGREDIENTS:
For the Crumble:
- 200g (8oz) Flahavan’s Progress Oatlets
- 175g (7oz) ground almonds
- 75g (3oz) brown sugar
- 1 tsp baking powder
- 75g (3oz) melted butter
- 75g (3oz) golden syrup
For the Filling:
- 5 apples
- 1 tsp cinnamon (optional)
METHOD:
- Preheat the oven to 180°C (350°F/ Gas mark 4).
- In a large bowl combine the oats, almonds, sugar and baking powder.
- Pour in the melted butter and golden syrup and mix well.
- Peel and grate the apples and sprinkle with cinnamon.
- Line a 9” (24cm) square baking tin with parchment paper and firmly press out approx. 2/3 of the crumble mixture into the tin.
- Spread the apple mixture over the crumble base and sprinkle the remaining crumble over the apple and press lightly.
- Bake for approximately 30-40 minutes.
- Allow to cool and cut into slices.
Recipe Categories:
Pasta tossed with succulent prawns finished with butter, lemon and herbs @KerrygoldIRL
It doesn’t get much simpler than this speedy classic – pasta tossed with succulent prawns finished with butter, lemon and herbs https://kerrygold.com/recipes/prawns-and-linguine/…
Creamy Chilli Prawns & Greens: @delaliciousfood #foodtherapy
Sinéad Delahunty
@delaliciousfood
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When @tullahay
#gift you some of their savoury soft cheeses you gotta get creative!! Try my Creamy Chilli Prawns & Greens: https://delalicious.com/creamy-chilli-prawns-greens/
#Delalicious #Tipperary
.@Anahaugh makes upside down orange cake
Darina Allen’s Carrot and Mint Soup
Carrot and Mint Soup
Most people will have carrots, onions and potatoes in their pantry – I’m using the first little shoots of fresh mint to flavour my batch of carrot soup today.
This soup may be served either hot or cold, don’t hesitate to put in a good pinch of sugar, it brings up the flavour.
560g(1 1/4lb/3 cups) carrots, preferably organic, chopped
45g(1 1/2oz/scant 1/2 stick) butter
110g(4oz) onion, chopped
150g(5oz) potatoes, chopped
salt,freshly ground pepper and sugar
sprig of spearmint
1.2litres (2 pints/5 cups) homemade light chicken or vegetable stock
62ml(2 1/2fl oz/generous 1/4 cup) creamy milk, (optional)
3 teaspoons freshly chopped spearmint
Garnish
a little lightly whipped cream or crème fraiche
sprigs of spearmint
Melt the butter and when it foams add the chopped vegetables, season with salt and freshly ground pepper and sugar. Add a sprig of mint, cover with a butter paper (to retain the steam) and a tight fitting lid.Leave to sweat gently on a low heat for about 10 minutes approx.Remove the lid, add the boiling stock and cook until the vegetables are soft. Pour into the liquidiser, add 3 teaspoons of freshly chopped mint and puree until smooth. Taste and adjust seasoning. Adda little creamy milk if necessary.
Garnish with a swirl of lightly whipped cream or crème frâiche and a sprig of fresh mint.
Variation
Carrot and Lovage Soup
Substitute lovage for mint in the above recipe.
Carrot,Garlic Chive Flowers and Seeds
Add finely chopped garlic chives instead of mint in the master recipe. Garnish with a swirl of lightly whipped cream or crème fraiche,garlic chive flowers and seeds. Society garlic flowers are also great.
