nutrition – Page 369

July 21, 2022

Poached Eggs on Tomato and Mushroom Toasts

Ingredients

Olive oil
2 large flat mushrooms, thinly sliced
Pinch of salt & black pepper
1 tablesp. white wine vinegar
4 eggs
4 thick slices of good bread, toasted on one side
4-6 cherry tomatoes, thinly sliced
4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g

Carbohydrates: 25g

Fat: 16g

Iron: 2.2mg

Energy: 292 kcal

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

July 20, 2022

Ottolenghi & Murad @NCH Dublin this October

National Concert Hall

@NCH_Music
·
2h

Save the date! We’re inviting you to An Extra Good Night with Yotam Ottolenghi (@ottolenghi
) & Noor Murad (@noorishbynoor
) on October 8! Learn how to “Ottolenghiify” your meals & get an inside look at Ottolenghi’s and Murad’s latest OTK cookbook! Tickets on sale June 29 at 10 am!

July 19, 2022

Odlums Salted Caramel & Chocolate Mousse recipe

Salted Caramel & Chocolate Mousse

CategoryChristmas

Chill Time60 mins

What you need:

For the salted caramel sauce

125g/4oz Granulated Sugar
2 tbsp Water
2 tbsp Golden Syrup
50g/2oz Butter
170ml carton Double Cream
½ tsp sea salt

For the mousse

350g Dark Chocolate, chopped into small pieces
50g/2oz Butter
½ tsp Goodall’s Vanilla Extract
8 Eggs, separated
1 tbsp Shamrock Golden Caster Sugar

To serve

Double Cream, whipped
Chocolate, grated

How to:

For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with cling film and cool completely.
For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla.
In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated
Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse.
Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream and chocolate shavings.