Carrot Top Pesto @delaliciousfood
Sinéad Delahunty
@delaliciousfood
·
This week’s recipe using @ClonmoreFarm
carrots to make Carrot Top Pesto Full recipe here: https://instagram.com/reel/CWWevqVqRdw/?utm_medium=copy_link
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.@Anahaugh has tips on an easy NYE grazing platter.
Organic Berries in a Lemongrass Syrup with Natural Yogurt
Serves 4
Ingredients
- 2 lemon grass stalks, finely chopped
- 225g sugar
- Juice and zest of 1 lime
- 300g blackberries
- 300g raspberries
- 300g strawberries, halved and quartered
- Organic natural yoghurt
To Cook
Put the lemongrass into a saucepan with the sugar and 1/2 litre of water, stir until the sugar dissolves, then bring to the boil. Reduce the heat and simmer for 2 minutes. Cool, cover and chill overnight for the flavours to infuse. Strain the syrup and add the lime juice and half the lime zest.
Serving Suggestions
Divide the fruit between 4 bowls, pour over some syrup and scatter the remaining lime zest. Any leftover syrup will hold in the fridge for up to three weeks. Serve with a bowl of natural yoghurt.
Christmas birthday cake by @dacesilova @datsescafeandcake. Cavan
Salad of Macroom Mozzarella with Roast Squash & Black Olive Tapenade @Ballymaloe
Salad of Macroom Mozzarella with Roast Squash & Black Olive Tapenade @Ballymaloe #SpringSalad #gardentotable
.@Anahaugh shows how to make creamy gravy and smooth custard on @BBCMorningLive
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Rachel Allen’s Raw Beetroot Soup with Dill and Honey Yoghurt –
Ingredients
- 200 g (7oz) natural yoghurt
- 160 g (5½oz) peeled, cored and chopped apple
- 160 g (5½oz) peeled raw beetroot, chopped (young tender beetroot is best)
- 0.5 clove of garlic
- 1 tsp toasted and ground cumin seeds
- good pinch of salt
- good twist of black pepper
- 1 tblsp cider vinegar
- 1 tsp honey
- walnut oil or extra virgin olive oil, to serve
- for the dill and honey yoghurt
- 1 tsp honey
- 3 tsp chopped dill
- 50 g (2oz) natural yoghurt
Method
- Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
- Put the yoghurt and apple into a blender with 100ml (3½fl oz) water. First give it a quick blitz, then add all the remaining ingredients except the oil and whiz for a good length of time until as smooth as possible. Pour through a sieve, then chill before serving.
- To serve, pour the soup into bowls. Blob on some of the dill and honey yoghurt, then drizzle with walnut or extra virgin olive oil.
.@Anahaugh shows how to make creamy gravy and smooth custard on @BBCMorningLive
