Tag: raspberries

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This grilled pineapple recipe is not only simple and refreshing, it’s downright delicious.@ClevelandClinic

You don’t have to be a pastry wizard or a cookie connoisseur to wow your friends and family with a special dessert. In fact, you don’t even have to spend much time in the kitchen!
Our Grilled Pineapple with Lime and Mint, as sophisticated as it sounds, is incredibly simple to make. If you’ve never tried grilled pineapple, you’re in for a real treat. Top it with some fresh raspberries, lime zest and mint.
Notice what this dessert is missing: added sugar, white flour and other typical-dessert ingredients. We promise, you won’t miss them a bit.
Ingredients:
4 round slices fresh pineapple (½-inch thick)
20 fresh raspberries
Finely grated zest of 2 limes
16 leaves fresh mint, chopped
Directions: 
Heat the grill to medium-high. Grill the pineapple 3 to 5 minutes per side, until grill marks form.
Dividing evenly top each pineapple slice with raspberries, lime zest and mint.
Nutrition information:
Makes 4 servings
Per serving: 
34 calories
0 g total fat
0 g saturated fat
0 g protein
32.4 g carbohydrate
2 g dietary fiber
6 g sugar
0 g added sugar
0 mg cholesterol
1 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness
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Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!
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Glenilen Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

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Organic Berries in a Lemongrass Syrup with Natural Yogurt

organic-Mixed-berries2

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.
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Avonmore Raspberry, Cream and Custard Trifles

avon-xmas-trifles-61216

Ingredients

  • 1 x 135g packet rasberry jelly
  • 100g raspberries
  • 200g Avonmore Fresh Custard
  • 180g Madeira cake, cut into small cubes
  • 200ml Avonmore Fresh Whipped Cream

To decorate:

  • flaked almonds
  • Edible gold glitter

Directions

  1. Make the jelly according to the packet instructions and allow to cool slightly.
  2. Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
  3. Spoon a layer of custard over the jellies and add a layer of Madeira cake.
  4. Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
  5. Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
    
0.00 avg. rating (0% score) – 0 votes
http://cookwithavonmore.ie/recipe/mini-raspberry-cream-custard-trifles/
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Flahavan’s peanut butter granola with Glenisk Greek yoghurt

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Liked by soulful_and_healthy and
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flahavans
We love being tagged in gorgeous oat-inspired recipes♥️

Check out this delicious peanut butter granola by @peachypalate made with @manhattan.ie peanut butter and enjoyed with @gleniskinsta
yogurt 😍

#Repost @peachypalate
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Clumpy crunchy peanut butter granola!!!

Its one of my favourite snacks, straight from the jar or served on a mound of yogurt, usually @gleniskinsta greek yogurt.

A generous drizzle of peanut butter on top for good measure. This one is @manhattan.ie which is one my faves, both the smooth and crunchy are drippy, with that classic peanut butter stick to the mouth feel.

Perfect for drizzling, spreading, eating straight from the tub, and of course making granola.

Jumbo oats are a must for the best granola, in my granola munching opinion. You just can’t beat @flahavans jumbo oats. One of my store cupboard and breakfast staples.

Recipe created for @manhattan.ie , this is not a sponsored post.

Clickable link in bio.

https://peachypalate.com/2020/11/22/clumpy-peanut-butter-granola/

#granola #peanutbutter #plantbased #snack #foodgift #breakfast #brunch #foodphotography19h
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Kerrygold Rustic Raspberry Tart

rustic rasperry tart

Serves:

4 to 6 servings

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Ingredients:

  • Crust:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
  • 1 large egg yolk (reserve white)
  • 3 to 5 teaspoons ice water
  • Filling:
  • 2 cups raspberries
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch

Directions:

To Make Crust:

Heat oven to 425° F. In food processor, whirl together flour and salt. Add Kerrygold Pure Irish Butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.

To Fill Tart:

Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.

Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.

http://kerrygoldusa.com/recipes/rustic-raspberry-tart