Neven Maguire making fresh ravioli with Stella Venturi of Pasta Fresca, Sligo “Neven’s Coastal Food Trails” @bordbia on RTE One
This delicate apple pudding is flavoured with wintery notes of cinnamon and ginger. @RTEToday @BallyknockenHC
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This delicate apple pudding is flavoured with wintery notes of cinnamon and ginger.
Brian McDermott’s Winter Warmer Flu Fighting Soup
This chicken recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, @ClevelandClinic #heartaware
Instead of using pre-packaged barbecue sauce, which often contains high fructose corn syrup and tends to be very high in sodium, this recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, while cayenne pepper and ginger provide anti-inflammatory protection.
Ingredients
- 5 tablespoons (3 ounces) tomato paste
- 1 teaspoon ketchup
- 2 teaspoons honey
- 1 teaspoon molasses
- 1 teaspoon Worcestershire sauce
- 4 teaspoons white vinegar
- 3/4 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 cloves garlic, minced
- 1/8 teaspoon ginger, grated
- 1 1/2 pounds chicken (breasts, drumsticks), skinless
Directions
- Combine all ingredients except chicken in a saucepan.
- Simmer for 15 minutes.
- Wash chicken and pat dry. Place on large platter and brush with half of sauce mixture.
- Cover with plastic wrap and marinate in refrigerator for 1 hour.
- Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
- Turn oven to 350 F and add remaining sauce to chicken. Cover chicken with aluminum foil and continue baking for 30 minutes.
Nutrition information (per serving)
Makes 6 servings
Serving size = one piece
Calories: 176
Fat: 4 g
Saturated fat: <1 g
Sodium: 199 mg
Protein: 27 g
Carbohydrate: 7 g
Sugars: 4 g
Dietary fiber: 1 g
— Keep the Beat: Heart Healthy Recipes from the National Heart, Lung, and Blood Institute (2003).
Warm and comforting start this cold Monday morning 🦾👄
flahavans
No excuses… healthy and delicious porridge is the perfect way to start these cold Monday mornings! Warm and comforting, this quick and easy recipe takes just minutes to prepare, so whether you have breakfast at home or deskside, make sure it’s as tasty as it is pretty! Add some grated apple, pecan nuts, cinnamon and maple syrup to your morning porridge pot and take a minute to savour just how good it tastes! #BreakfastInspo #FlahavansOats
Serves 1|Takes 5 minutes
Ingredients
1 x Flahavan’s Quick Oats Pot
Whole Milk (as per instructions on pack)
1 Large Red Apple
Cinnamon Powder
Maple Syrup
5-10g Pecan Nuts
Method:
Prepare the porridge as per the instructions on the Flahavan’s Quick Oats pot
Topping:
Cut the apple into thin slices and then into matchsticks.
Prepare your porridge, and add the apple as topping long with a sprinkling of cinnamon and a drizzle of maple syrup.
Chop pecan nuts into thin pieces and sprinkle on top.
21h
Focaccia Pan Pizza @KerrygoldUSA
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Give homemade goodness a try this week with this Focaccia Pan Pizza : https://ow.ly/7Roj50Qvx7a
INGREDIENTS
For the dough:
1 tablespoon granulated sugar
2 ¼ teaspoons dry active yeast1 cup warm water, 85 degrees F2 tablespoons olive oil3 cups unbleached all purpose flour2 ¼ teaspoons kosher saltFor the sauce:2 cups canned crushed tomatoes½ teaspoon kosher salt1 clove garlic, minced1 teaspoon dried oreganoToppings:3 cups Kerrygold
Dubliner® Cheese½ cup mozzarella, gratedTorn basil leavesBlack olivesRed onion, thinly slicedYellow bell pepper, thinly sliced1 teaspoon chili flakes, optional
Instructions
- In a large mixing bowl, combine the warm water, dry active yeast, and the granulated sugar. Use a whisk to mix, and begin dissolving the yeast. Scrape the sides of the bowl with a rubber spatula, and let the mixture rest at room temperature for 5 minutes to activate the yeast.
- Add the olive oil, all purpose flour, and kosher salt to the bowl. Use a wooden spoon, or a Danish dough whisk to mix until a shaggy dough forms, and there are no dry patches of flour. Scrape down the sides of the bowl, then cover the bowl with a clean kitchen towel, and let it rest for 10 minutes on the counter at room temperature.
- With clean, damp hands, reach into the bowl and gently lift one side of the dough up, stretching it as far as it will go without tearing. Fold the side of dough over the ball, and work your way around the dough, lifting up, stretching, and folding the dough back over itself. Cover the bowl with the kitchen towel, and let rest for another 15 minutes.
- Stretch and fold the dough once more, then cover the bowl with plastic wrap, and let the dough rise in a warm place at room temperature for about an hour, until doubled in size.
- Meanwhile make the pizza: in a small mixing bowl, combine the crushed tomatoes, kosher salt, minced garlic, and dried oregano. Stir to combine, and set aside.
- Preheat the oven to 450 degrees F. Drizzle 2 tablespoons of olive oil into a rectangular 9×13 inch baking pan, making sure to coat the sides of the pan.
- Pour the risen dough out into the prepared baking pan, lightly oil your hands, and use them to stretch the dough out into the corners of the pan until it covers the bottom of the pan. Cover the pan with a kitchen towel, and let the dough rest for another 40-45 minutes while the oven preheats.
- After the second rise, make sure the dough is evenly stretched to the corners of the baking pan. Spoon 1 ½ cups of the sauce over the top of the dough. Use your fingertips to dimple the sauce down into the dough. Don’t be afraid to get your hands a bit messy.
- Bake the pizza for 10-12 minutes. Remove the pizza from the oven, and spoon on the remaining ½ cup of sauce, and layer on all of the toppings. Bake for another 12-15 minutes until the cheese is bubbling.
- Use a spatula to remove the pizza from the pan. Top the pan pizza with torn basil leaves, and serve immediately. Kitchen shears are useful for slicing up the pizza.
Sunday morning strawberry cereals @alpro #nutritious
alproVerified
It’s early morning, the birds are singing and the freshly risen sun glints off your spoon. You rub your eyes and out of the blur there’s this: a bowl of strawberry-flavoured homemade cereals.
Could your day start any better? 🌞
DublinTown Christmas Lights Switch On At Bewley’s Grafton Street 🤶 🎅
DublinTown Christmas Lights Switch On At Bewley’s Grafton Street
It’s beginning to look a lot like the festive season following the big switch on of the stunning Grafton Street Christmas lights at Bewley’s Grafton Street on Thursday November 16th.
Erected by city centre business group Dublin Town, they were turned on by Little Blue Heroes Foundation representatives Willow Mae Carroll, seven, from Kells, Co Meath, and Cian Byrne, 10, from Finglas West, Dublin, who pushed the magic button.
The Foundation is a Garda charity supporting families of children with serious illnesses, while empowering the lives of young people through positive community engagement.
With only 34 days remaining to December 25, the switching on of the spectacular Grafton Street chandeliers, precedes the turning on of lights at Henry Street, South William Street, Capel Street and throughout the city centre.
In total, Dublin Town, which has been decorating the city centre at Christmas on behalf of businesses for 15 years, will provide energy-efficient Christmas lights across 25 streets in the city centre this year.
It takes 30 people, working through the night over four weeks, to erect the lights. All lighting used is low-energy LED, regulated by time clocks. The Grafton Street display uses one third of the electricity of a domestic shower. Every single bulb and fixture is tested by Dublin Town’s lighting contractor in advance of going up.
Bewley’s Grafton Street is delighted to partner with DublinTown as the venue for the Christmas Lights switch on and hope everyone gets to enjoy the sparkle over the upcoming festive season.
The Christmas lights were switched on in Dublin’s Grafton Street in the city centre @rtenews
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The Christmas lights were switched on in Dublin’s Grafton Street in the city centre this evening. The street was decorated by the city centre business group Dublin Town, who received assistance from two very special guests in turning on the lights | https://rte.ie/b/1481024
Rachel Allen’s Baked Mushroom Risotto
Directions
In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.
Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.
Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.
As the onion is cooking, drain the porcinis but reserve the soaking liquid. Roughly chop the porcinis and set aside, then strain the soaking liquid and add to the simmering stock. Season this liquid with salt and pepper.
Add the chopped porcinis to the onion and cook, stirring frequently, for 1-2 minutes. Next, stir in the risotto rice and cook for two minutes, stirring gently. Add in the white wine, stir and cook for 2-3 minutes until it has evaporated. Pour in the simmering stock, stir to combine, place a lid on top and put it into the oven. Cook for 10-12 minutes until just al dente.
Remove the risotto from the oven, add the grated Parmesan and cubes of butter, then use a wooden spoon to beat everything together. Stir in the marjoram or parsley, whichever you are using, lemon juice and mascarpone, if using.
Serve immediately with grated Parmesan on top.
Foodaware 
Serves 2-4.
You will need:
50g (2oz) dried porcini mushrooms
400ml (14fl oz) boiling water
800ml (1pt 9fl oz) good-quality chicken or vegetable stock
50g (2oz) butter
1 onion, finely chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper
400g (14oz) risotto rice, such as carnaroli or arborio
200ml (7fl oz) white wine
8 tablespoons grated Parmesan, plus extra for serving
100g (3oz) butter, soft, cut into cubes
4 tablespoons marjoram or parsley, chopped
Good squeeze of lemon juice
2-3 tablespoons mascarpone (optional)