Recipe 1. Put 300g of keelings strawberries in a pan with the sugar, half of the thyme, the lemon zest and 150ml water. Bring to the boil, then simmer for 10 minutes, stirring, until the liquid is red and the strawberries soft. 2. Pour through a sieve into a jug, pushing as much syrup through the sieve as possible, and leave to drain for a few minutes. Discard the berries. 3. Allow the syrup to cool, then place in the fridge to chill for at least one hour. 4. Place the ice in a larger pitcher. Add the remaining strawberries and thyme along with the lemon juice and the cooled strawberry syrup. Stir and top up with sparkling water to serve Enjoy βΊοΈ
“Did you know that magnesium is involved in over 300 functions in the body and is the 4th most abundant mineral in the body?” Aveen Bannon gives us the low-down on Magnesium. Find out more here: https://keelings.ie/magnesium/#Keelings#Nutrition
This Spaghetti Carbonara uses just four simple ingredients along with some salt and pepper and is ready in less than 15 minutes. Find the full recipe from our @simplybetterds brand ambassador @nevenmaguire below:
Ingredients 1 Pack Simply Better Italian Bronze Spaghetti 2 Packs Simply Better Guanciale Pepato, cut into strips 4 Simply Irish Better Free Range Corn Fed Large Eggs and 2 Yolks 1 Pack Pecorino Romano PDO, finely grated Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
Neven’s Top Tip: Reserving a small cupful of the pasta cooking water when draining can be used to enhance the silkiness of the cooking sauce before serving3d
Experiment with other flavour additions β a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.
Ingredients
Butter, for greasing
2 ripe vine tomatoes, peeled, seeded and finely chopped
4 large eggs
4 tblsp cream
25g (1oz) mature cheddar cheese, finely grated
1 tsp snipped fresh chives
Sea salt and freshly ground black pepper
Griddled sourdough bread sliced into chunky fingers, to serve
Method
Preheat the oven to 190Β°C (375Β°F/gas mark 5).
Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom.
Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the cheddar on top.
Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan.
Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.
Let’s start the week on a sweet note… This is our Iced Clementine & White Chocolate Parfait, Orange & Poppy Seed Cake, Dark Chocolate Truffle, Curry Gel – a stunning seasonal dessert!
Preheat the oven to 425ΛF and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
Beat the eggs in a small bowl. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
Place in the oven, reducing the heat to 375ΛF for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
For the crème pÒtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
Transfer the crème pÒtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
9 For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
10 To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pÒtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.
We make our ice cream from scratch for all of our lunches, weddings and events. We have a gelato machine in our kitchen specifically for this purpose. This one is a fragrant and delicious meadowsweet ice-cream using meadowsweet harvested from around the estate.
