Macroom oatmeal with peaches & pomegranate

Macroom-Oatmeal

Macroom oatmeal with peaches & pomegranate

Macroom-Oatmeal

Chai rice pudding with roasted rhubarb by Lily Higgins @NDC

Chai-Rice-Pudding

Yields. 1 Serving
Ingredients checklist
 500 g rhubarb, chopped into 3” pieces
 120 g sugar
 1 orange, thickly sliced
 100 g toasted flaked almonds or pistachio nuts
 75 g pudding rice
 375 ml milk
 2 chai tea bags
 2 tbsp sugar
Instructions

 

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.

 

https://ndc.ie/recipe/chai-rice-pudding-with-roast-rhubarb/

Spinach & Cheese Breadcrumb Dumplings.

Dumplings

Chef  Cheese Your Way
Occasion 
Dairy Ingredients  , ,
Yields 4 Servings
Ingredients checklist
 
 1 tsp sea salt, plus more
 8 oz baby spinach
 1 1⁄2 cups breadcrumbs
 1 cup grated parmesan cheese, plus more to garnish
 1⁄2 cup ricotta cheese
 1⁄4 cup olive oil
 1 egg, lightly beaten
 All-purpose flour, for dusting
 6 oz taleggio cheese
 3 tbsp unsalted butter
 12 fresh sage leaves
 1 1⁄2 tbsp. balsamic vinegar
 
Instructions
 
  • Bring a large pot of salted water to a boil. Add spinach and cook until just wilted, 1 to 2 minutes. Drain spinach, then plunge into a bowl of ice water. Drain spinach, squeezing out any water, and finely chop.
  •  
  • .In a large bowl, mix the spinach with the 1 teaspoon of salt, the bread crumbs, parmesan, ricotta, 1 tablespoon of olive oil, and the egg until evenly combined. Divide the dough into 14 balls. Working with 1 ball of dough at a time, flatten the ball in the palm of your hand. Add 2 teaspoons of taleggio and wrap the dough around the cheese. Dust each ball with flour and place on a parchment paper-lined baking sheet. Freeze dough for 45 minutes.
  • Bring a large pot of water to a boil. Working in 2 batches, add the dumplings to the water and cook until they float, about 5 to 7 minutes. Using a slotted spoon, transfer dumplings to a plate. Save 1⁄3 cup pasta water.
  • Meanwhile, heat remaining 3 tablespoons oil in a 12-inch skillet over medium-high. Add dumplings and cook, turning as needed, until golden, about 6 minutes. Add the butter and sage and cook, basting the dumplings, 2 minutes longer. Transfer the dumplings to a serving platter and add the reserved pasta water and the vinegar to the skillet. Bring it to a boil and reduce the sauce by half, about 8 minutes. Spoon the sauce over the dumplings and garnish with more parmesan.

Spinach and Cheese Breadcrumb Dumplings

Chai rice pudding with roasted rhubarb by Lily Higgins @NDC

Chai-Rice-Pudding

Yields. 1 Serving
Ingredients checklist
 500 g rhubarb, chopped into 3” pieces
 120 g sugar
 1 orange, thickly sliced
 100 g toasted flaked almonds or pistachio nuts
 75 g pudding rice
 375 ml milk
 2 chai tea bags
 2 tbsp sugar
Instructions

 

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.

 

https://ndc.ie/recipe/chai-rice-pudding-with-roast-rhubarb/

Spinach & Cheese Breadcrumb Dumplings.

Dumplings

Chef Cheese Your Way OccasionDairy Ingredients , ,
Yields4 Servings
Ingredients checklist
 1 tsp sea salt, plus more
 8 oz baby spinach
 1 1⁄2 cups breadcrumbs
 1 cup grated parmesan cheese, plus more to garnish
 1⁄2 cup ricotta cheese
 1⁄4 cup olive oil
 1 egg, lightly beaten
 All-purpose flour, for dusting
 6 oz taleggio cheese
 3 tbsp unsalted butter
 12 fresh sage leaves
 1 1⁄2 tbsp. balsamic vinegar
Instructions
  • Bring a large pot of salted water to a boil. Add spinach and cook until just wilted, 1 to 2 minutes. Drain spinach, then plunge into a bowl of ice water. Drain spinach, squeezing out any water, and finely chop.
  • .In a large bowl, mix the spinach with the 1 teaspoon of salt, the bread crumbs, parmesan, ricotta, 1 tablespoon of olive oil, and the egg until evenly combined. Divide the dough into 14 balls. Working with 1 ball of dough at a time, flatten the ball in the palm of your hand. Add 2 teaspoons of taleggio and wrap the dough around the cheese. Dust each ball with flour and place on a parchment paper-lined baking sheet. Freeze dough for 45 minutes.
  • Bring a large pot of water to a boil. Working in 2 batches, add the dumplings to the water and cook until they float, about 5 to 7 minutes. Using a slotted spoon, transfer dumplings to a plate. Save 1⁄3 cup pasta water.
  • Meanwhile, heat remaining 3 tablespoons oil in a 12-inch skillet over medium-high. Add dumplings and cook, turning as needed, until golden, about 6 minutes. Add the butter and sage and cook, basting the dumplings, 2 minutes longer. Transfer the dumplings to a serving platter and add the reserved pasta water and the vinegar to the skillet. Bring it to a boil and reduce the sauce by half, about 8 minutes. Spoon the sauce over the dumplings and garnish with more parmesan.

Spinach and Cheese Breadcrumb Dumplings