Tag: natural ingredients

Posted on

Clodagh McKenna’s Orange Pistachio Yogurt Cake @NDC_ie #foodaware

clodagh orange pistachio

Yields 8 Servings
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

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/

 

Posted on

Cut your wildflowers to prevent taller, tougher grass species from taking over your wildflower patch @keelingsfruits #foodawear






Keelings Fruits

@keelingsfruits
·


It is important to cut your wildflowers to prevent taller, tougher grass species from taking over your wildflower patch. If left unattended, these grass species will prevent your wildflowers from growing. Find out more here: https://keelingsgreatrewilding.ie/caring-for-your-wildflowers/
#GreatRewilding #Keelings
Posted on

Roasted pears balsamic porridge with Boyne Valley Honey @flahavans #foodaware

flahavans's profile picture

flahavans

Give your porridge a foodie twist this Monday and ease yourself into the week with this delicious Honey Roasted Pears with Balsamic Porridge recipe – Tag us if you try it! #FlahavansOats #FlahavansRecipes

Serves 4|Takes 25 minutes

Ingredients:

160g Flahavan’s Progress Oatlets
1 litre Whole Milk
2 pears, slightly under-ripe
10g butter
2 tablespoons of balsamic vinegar
2 tablespoons of Boyne Valley Honey

Method:

Honey & Balsamic Pears Method:

Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.

Porridge Method:

Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan.
Bring to the boil on the hob and simmer for 5 minutes stirring continuously.
Pour creamy porridge into 4 serving bowls.

Serves 4|Takes 25 minutes

Ingredients:

160g Flahavan’s Progress Oatlets
1 litre Whole Milk
2 pears, slightly under-ripe
10g butter
2 tablespoons of balsamic vinegar
2 tablespoons of Boyne Valley Honey

Method:

Honey & Balsamic Pears Method:

Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.



Porridge Method:

Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan.
Bring to the boil on the hob and simmer for 5 minutes stirring continuously.
Pour creamy porridge