Nutrition key to sound health
1Preheat the oven to 180C.
2 Place the rhubarb into an oven proof dish. Pour over the sugar. Place the orange slices on top. Cover with foil and bake for 25 minutes. Sprinkle with the orange blossom water and leave to cool.
3. Place the rice, milk, chai tea bags and sugar in a saucepan. Bring to the boil on the hob. Turn down to simmer slowly for 30 – 40 minutes, only leave the tea bags in the milk for ten minutes before removing.
4. Stir occasionally to ensure it doesn’t catch on the bottom. Spoon the rice pudding into bowls, top with some rhubarb and scatter with toasted almonds. Serve right away.
Lakeland Dairies, dairy farming, soft climate, lush green grass.
This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.
To cook the fish, place the grill pan on a medium heat and allow to become quite hot. You don’t want it smoking madly, but should see a light haze, almost like vapour, arising from the pan. Dry the fish fillets with paper towel and dip in the seasoned flour and shake off the excess. You can skip this flouring stage if you wish. With a knife, lightly butter the flesh side of the fish fillets. Place the fish, buttered sides down on the hot grill. The fish should sizzle immediately it hits the pan, if it doesn’t, the pan wasn’t hot enough and you need to crank up the heat immediately. If you have difficulty determining if the pan is hot enough, take one of the pieces of fish and holding it above the pan, just place a corner of the buttered side onto the grill. If it sizzles, it is fine to proceed, if it doesn’t then allow the pan to get hotter. Let the fish cook, still on a high heat until the fish is well coloured. There should be a bit of smoke coming from the pan, but not great clouds of it, so adjust the heat accordingly. Lift the fish at one corner to check if it is golden and getting crisp. When you are confident this stage has been reached, turn the heat down a little and with the help of a fish or egg slice, turn the fish over on to the skin side. Let it continue to cook until the skin is crispy and the fish is cooked through. You will know the fish is cooked when the flesh appears to be white and creamy in colour and no longer looks translucent.
While the fish is cooking, melt the butter for the relish. Allow the butter to cool a little before stirring in the chopped herbs.
Remove the cooked fish to hot serving plates, placing them with the golden flesh side up. Place a wedge of lemon on each plate and drizzle the herb relish over.
If you wish garnish with a spring of parsley and serve immediately.
http://www.bordbia.ie/consumer/recipes/roryoconnell/pages/grilledfishwithherbrelish.aspx
In a small bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until nice and creamy.
Slowly stream in the sugar to the butter, while beating constantly.
Next, add the egg and vanilla and beat until combined.
Add the dry ingredients to the wet in 3 batches, mixing between each addition.
Gather the dough into a ball, press it flat into a disk, and wrap it in plastic wrap.
Refrigerate the dough for at least 4 hours, or overnight.
When ready to bake, preheat the oven to 350.
Roll the dough out into a 12” circle on a piece of parchment paper.
Transfer the parchment paper to a baking pan, and bake the cookie pizza until set, about 18 minutes. The edges should start to turn golden brown. The center may be a bit puffy, but it will settle as it cools.
Let the cookie pizza completely cool before proceeding.
Spread the apricot jam on the pizza. Top with the chopped chocolate and slice into wedges before serving.
Use the sugar cookie crust as a base, and top with all of your favorite toppings. A cream cheese frosting with sprinkles would be a great kids’ version (or an adult that eats like a kid). If you love white chocolate, it would be great here alone, or mixed in with the dark chocolate.
Foodaware 