Tag: recipes

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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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Banana Oat Energy Balls @flahavans #kidslunch

Lunchbox-friendly and no nuts? Yes please 🍌🙌🍫
These Banana Oat Energy Balls are the perfect little grab-and-go snack for busy days. #FlahavansIrishOats

Serves 15

INGREDIENTS:
2 cups (170g) Flahavan’s Progress Oatlets
1 Fyffes banana
12 dates
3 tbsp coconut oil
3 tbsp maple syrup
1/2 cup (80g) chocolate chips
Some boiling water to loosen if necessary

METHOD:
Mix all ingredients together (except the chocolate chips) in a blender.

Remove from the blender and mix in the chocolate chips.

Shape into balls.

Drizzle some chocolate on top or roll in oats and/or cinnamon sugar.

Let the balls firm up in the fridge, and they’ll get less sticky.

You can freeze these and put them in the lunchbox in the morning. They’ll be defrosted by the time the kids eat their lunch!

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Chef Nikita Pathakji wins through to cook for the banquet @greatbritishmenu. Congrats 👏 👏 👩‍🍳

https://www.instagram.com/reel/DVn8LHrDFWO/?igsh=dGE1bm1nMWdjb3hs

greatbritishmenu

and

chefnikita.p

Original audio

  • The final newcomer to this region is Derby born @chefnikita.p who runs fine dining supper clubs from her family home. She’s no stranger to a competition though! Tune in Tuesday 7pm @bbctwo and @bbciplayer to see her cook! #greatbritishmenu2d
  • Fabulous news Nikita – we really enjoyed interviewing you – look out for our @greatbritishmenu interview coming soon4 likesReply
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.@Anahaugh Vegan Chocolate Mousse

This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it’s even high in protein!

Equipment: you will need a confectionery thermometer.

Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.

Ingredients

For the chocolate mousse

For the honeycomb

For the apricots

How-to-videos

Method

  1. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
  2. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
  3. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
  4. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
  5. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
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Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday


By Rachel Allen

Celebrity Chef

More from
Today

Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes.

Ingredients

Serves: 4-6

For the herb butter:

  • 50g soft butter
  • 1 tablespoon chopped herbs such as dill, fennel, chives, parsley
  • A squeeze of lemon juice
  • Salt and pepper

For the pan-fried fish:

  • 4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
  • Approximately 4 tablespoons flour
  • Extra virgin olive oil or soft butter
  • A pinch of sea salt flakes and freshly ground black pepper

Method

  1. Dry the fish fillets on kitchen paper.
  2. Season on both sides with sea salt flakes and freshly ground black pepper.
  3. Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
  4. OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
  5. Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
  6. Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
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Recipe: Quick Vegan Vanilla Shake @ClevelandClinic

A dreamy-creamy, delicious way to fuel your day

Enjoy protein and fiber packaged in a nutritious, cool and creamy shake with this vegan recipe from wellness chef Jim Perko.

Ingredients

  • 3/4 cup almond milk, unsweetened
  • 1 whole banana (8 to 10 inches long), peeled, frozen
  • 1 1/2 tablespoons of almond butter, unsweetened
  • 2 teaspoons vanilla

Directions

  1. Place all ingredients into a blender.
  2. Process until well-blended.
  3. Serve immediately.

Chef’s note: Create your own version by adding soy milk to make it creamier and other nut butters to explore different flavors.

Ingredient health benefits

  • Almonds: Packed with perks, almonds are rich in calcium and other nutrients that support your bones, like magnesium and vitamin K. Natural compounds called flavonoids and vitamin E are antioxidants that promote healthy skin and a happy heart. These antioxidants also fight free radicals and oxidative stress, which can damage your cells and lead to disease. And heart-healthy unsaturated fats help your body absorb certain vitamins in your food (like vitamin E) and help lower your “bad” (LDL) cholesterol. As a dairy alternative, almond milk is still high in vitamin E, and as a spread, almond butter has more unsaturated fats than peanut butter, plus a little more calcium.
  • Banana: There are so many ap-peel-ing reasons to add these tropical fruits to any smoothie or shake! Bananas are a good source of fiber, and unripe bananas are double as prebiotics, meaning they nurture good gut bacteria that help to keep your digestive tract healthy. Potassium and magnesium are essential minerals for regulating your blood pressure and other vital systems, like nerves and muscles. But that’s not all bananas are good for: Even your immune system and metabolism can benefit from the vitamin C and vitamin B6.

Nutrition information (per serving)

Makes 2 servings

Calories: 160
Saturated fat: 0.5 g
Cholesterol: 0 mg
Fiber: 3 g
Carbohydrate: 19 g
Protein: 4 g

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Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

More from
Neven Maguire: Home Chef