Tag: ingredients

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Debbie’s Red Quinoa Tabbouleh with Toasted Pinenuts and Pomegranates

quinoa-salad-recipe_0

Serves 8.
You will need:
  • 225g (8oz) red or black quinoa
  • 350ml (12fl oz) of cold water
  • Pinch of salt
  • 25g (1oz) fresh parsley, chopped
  • 25g (1oz) fresh mint, chopped
  • 110g (4oz) spring onions, white and green parts, chopped
  • 50g (1¾oz) dried cranberries
  • 2 medium carrots, peeled and grated
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • salt and freshly ground black pepper
  • 1 pomegranate, cut in half, seeds removed
  • 75g (3oz) toasted pine nuts (toasted in a dry frying pan over a high heat)
  • For the olive oil dressing, you will need:
  • 50ml (1¾fl oz) extra-virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon honey

Rinse the red or black quinoa, whichever you are using, in a sieve under cold water for two to three minutes to remove the bitter coating. Put the quinoa in a saucepan with the cold water and the salt and add a tight-fitting lid. Bring to the boil, then reduce the heat to very low and cook, covered, for 12 minutes until the quinoa is tender. Turn off the heat, but leave the lid on for 10 more minutes.

To make the dressing, mix the extra-virgin olive oil, the lemon juice and the honey. Add the dressing to the warm quinoa and allow it to cool. Then add in the chopped parsley, the chopped mint, the chopped spring onions, the dried cranberries, the grated carrots, the ground cinnamon and the ground allspice to the cooled quinoa. Mix well and season with the salt and freshly ground black pepper. Tip into a serving bowl and scatter the pomegranate seeds and the toasted pine nuts over the top.

http://www.rachelallen.com/post/debbies-red-quinoa-tabbouleh-toasted-pinenuts-and-pomegranate

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Odlums Red Velvet Cupcakes & Cream Cheese Topping

valentine-red-velvet-cupcakes

What you need:

  • 200g/7oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 150g/5oz Granulated Sugar
  • 1 Egg
  • 2½ tablespoons Cocoa Powder, sieved
  • ½ teaspoon Goodall’s Vanilla Extract
  • 25ml/1 bottle Goodall’s Red Colouring
  • 150ml/¼pt Buttermilk
  • Pinch of Salt
  • ½ teaspoon Odlums Bread Soda, sieved
  • 1½ teaspoons White Vinegar

Topping

  • 125g/4oz Butter (room temperature)
  • 100g Cream Cheese
  • 325g/11oz Icing Sugar (sieved)
  • 1 teaspoon Goodall’s Vanilla Extract

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
  2. Cream butter and sugar together until light and creamy. Add the egg and beat well.
  3. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
  4. Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
  5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
  6. Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
  7. Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
  8. When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked

Red Velvet Cupcakes & Cream Cheese Topping

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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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Glenilen Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

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Flahavan’s Mixed Berry & Oats Smoothie Bowl

Serves 1|Takes 10 mins
INGREDIENTS:
150g frozen mixed berries
1 sliced banana, frozen
100-120ml of Flahavan’s Organic Oat Drink (or milk of choice)
1 teaspoon of honey (optional)
45g/3 tablespoons of Flahavan’s Organic Porridge Oats
Optional: Milled Seeds
TOPPING:
Milled Seeds
Mixed berries
Cacao nibs
METHOD:
Put all the ingredients into a high speed blender and whizz until smooth.
Add a little more oat drink/milk if needed.
Serve immediately in a breakfast bowl and top with fresh berries, cacao nibs and your choice of milled/mixed seeds