Tag: nutrition

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Chai rice pudding with roasted rhubarb by Lily Higgins

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/

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Summer Fruit Tart with Kerrygold unsalted butter

Ingredients

Crust:

1/2 cups flour

8 tablespoons Kerrygold

Unsalted Butter

1/2 cup powdered sugar

1 egg

1/2 teaspoon almond extract

Filling:

8 ounces mascarpone cheese

1/2 cup whipping cream

1/2 cup powdered sugar

2 teaspoons almond extract

1 cup blueberries

2 cups strawberries

1 cup raspberries

1 kiwi, peeled and sliced

Crust Instructions:

  • Place the flour, powdered sugar and butter in the bowl of a food processor and pulse 8-10 times.
  • Add the egg and the almond extract and pulse until dough ball just starts to form.
  • Remove from the bowl and form into a disc. Wrap dough in plastic wrap and chill for 1 hour.
  • Preheat the oven to 375°F.
  • On a lightly floured surface, roll dough into a 10-inch circle and place in a 9-inch tart pan. Flatten crust on the bottom and mold excess crust along the sides of the pan. Poke holes all over with a fork and bake for 20-25 minutes or until golden brown.
  • Cool crust completely.

Filling Instructions:

  • Place the mascarpone cheese, whipping cream and powdered sugar in a bowl. Whip until stiff peaks form. Stir in almond extract.
  • Spoon mixture over cooled crust and smooth the top.
  • Arrange the fruit on top of the filling as desired and refrigerate for 2 hours.
  • When ready to serve, slice into wedges and garnish with fresh mint sprigs, if desired.