Moroccan Vegetable Pot @nigellalawson #Veganuary
Moroccan Vegetable Pot @nigellalawson
Sprouts with dried cranberry’s, pine nuts, and the left over bacon from the roast turkey. I’m from Cavan #wastenothing @nevenmaguire
Sprouts with dried cranberry’s pine nuts and the left over bacon from the roast turkey I’m from Cavan #wastenoting
Sprouts with dried cranberry’s, pine nuts, and the left over bacon from the roast turkey. I’m from Cavan #wastenothing @nevenmaguire
Sprouts with dried cranberry’s pine nuts and the left over bacon from the roast turkey I’m from Cavan #wastenoting
Odlums Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza
Ingredients
175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil
Filling
400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts
Method
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.
Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza
Saffron, Honey and Ricotta ice cream .🌹
This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal http://ow.ly/JzY8309yutW #honey #icecream
Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.
Serves 6
500ml/17 fl oz whole milk
1 tsp of saffron threads
5 egg yolks
200g/7oz sugar
250ml/8½ fl oz double cream
500g/1lb 2oz ricotta
2 tbsp honey, plus extra to serve
2 handfuls of toasted pine nuts, to serve
Bring the milk and saffron to a simmer and keep warm.
In a large bowl, combine the yolks and sugar and beat until pale.
Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.
Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.
Parmesan gnocchi, roasted and pickled squash, sage, pinenut and black garlic @LoughRynnCastle
Lough Rynn Castle
29 September at 13:18 ·
Parmesan gnocchi, Roasted and pickled squash, sage, pinenut and black garlic
This dish captures the flavours of autumn while balancing the 5 elements of taste – sweet, sour, salty, bitter and savoury
@originalirishhotels #loughrynncastle #loughrynn #thesandstonerestaurant
Odlums Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza
Ingredients
175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil
Filling
400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts
Method
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.
Parmesan gnocchi, roasted and pickled squash, sage, pinenut and black garlic @LoughRynnCastle
Lough Rynn Castle
29 September at 13:18 ·
Parmesan gnocchi, Roasted and pickled squash, sage, pinenut and black garlic
This dish captures the flavours of autumn while balancing the 5 elements of taste – sweet, sour, salty, bitter and savoury
@originalirishhotels #loughrynncastle #loughrynn #thesandstonerestaurant
Parmesan gnocchi, roasted and pickled squash, sage, pinenut and black garlic @LoughRynnCastle
Lough Rynn Castle
29 September at 13:18 ·
Parmesan gnocchi, Roasted and pickled squash, sage, pinenut and black garlic
This dish captures the flavours of autumn while balancing the 5 elements of taste – sweet, sour, salty, bitter and savoury
@originalirishhotels #loughrynncastle #loughrynn #thesandstonerestaurant
Foodaware 