Tag: recipes

Posted on

Friday night Italian pizzas @flahavansoats

flahavans's profile picture

flahavans

No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats

Serves 2 pizza bases|Takes 15 mins

Ingredients:
For the Pizza Bases:
85g Progress Oats
1 large egg white
½ tsp salt
Optional – 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast
For the tomato topping:
400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried mixed herbs
1 tsp honey
1 tsp sea salt flakes
Couple of grinds of black pepper

Method:
For the Pizza Bases:
Pre-heat the oven 200C
Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended.
Heat a small heavy based frying pan over a medium heat.
Add one tsp of vegetable oil.
Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up.
Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through

For the tomato topping:

Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained.
Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.
Pour the tomato mix into a high-speed blender and blitz for 1 minute.

Posted on

.@nevenmaguire makes Spaghetti Carbonara @dunnesstores Italian ♥️ cooking

https://www.instagram.com/reel/C3DxXB-KVno/?igsh=MWZkMHBxZTduaTN1Yg==

  • dunnesstores's profile picturedunnesstores#Ad |
  • This Spaghetti Carbonara uses just four simple ingredients along with some salt and pepper and is ready in less than 15 minutes. Find the full recipe from our @simplybetterds brand ambassador @nevenmaguire below:

    Ingredients
    1 Pack Simply Better Italian Bronze Spaghetti
    2 Packs Simply Better Guanciale Pepato, cut into strips
    4 Simply Irish Better Free Range Corn Fed Large Eggs and 2 Yolks
    1 Pack Pecorino Romano PDO, finely grated
    Simply Better Oriel Sea Salt and Freshly Ground Black Pepper

    Method
    1. Bring a large saucepan of water to a rolling boil. Season with salt and cook the spaghetti for 10 minutes until al dente.
    2. Meanwhile, heat a non-stick frying pan over a high heat. Sauté the Guanciale for 2-3 minutes until crisp. Drain off the excess fat and tip on to a plate to cool.
    3. Beat the eggs and yolks in a mixing bowl until lightly and fluffy. Season generously with pepper and fold in most of the pecorino, reserving some to garnish.
    4. Drain the spaghetti, reserving a small cupful of the cooking water and immediately tip into the bowl with the egg mixture. Add most of the Guanciale, reserving some for garnishing, and toss with a tongs until evenly combined. The heat of the spaghetti will be enough to create a smooth silky sauce – you can add a little of the reserved cooking water if you think it needs it. Divide among bowls and garnish with the rest of the Guanciale and Pecorino to serve.

    Neven’s Top Tip: Reserving a small cupful of the pasta cooking water when draining can be used to enhance the silkiness of the cooking sauce before serving3d
Posted on

Mini Carrot Pizzas @babyledfeeding

https://www.instagram.com/reel/DEYKEpGCmZ0/?igsh=MW9rN2FzbWc2Y3Y4Zg==

Posted on

Hearty and zingy, this Thai rice soup is perfect for in-between weather. @RTEfood

Donal Skehan’s Thai rice soup

Donal Skehan

By Donal Skehan

Celebrity Chef

Ingredients

Serves: 4

Time: 35 minutes

  • 1.5ltrs good chicken stock
  • 2 inch piece of fresh ginger
  • 2 lemongrass stalks
  • 1 lime, juice and peeled zest
  • 2 – 4 Thai Birds Eye chillies – depending on your spice tolerance!
  • 50ml fish sauce, plus extra to season
  • 3 cloves garlic
  • pinch ground turmeric
  • 6 chicken thighs, cut into bite sized pieces
  • 500g cooked white rice
  • pinch white pepper
  • 2 tbsp light soy sauce
  • 1 red onion
  • Sesame oil, to serve
  • Handful of coriander leaves
  • Handful of mint

Method

  1. First, get the chicken stock into a pan. Slice half of the ginger, chilli and lemongrass and add to the pot. Peel the zest off a lime then bring to a boil, and season with the 25ml of the fish sauce. Turn down to a simmer whilst you prepare the rest of the dish.
  2. Finely chop the remaining ginger, chilli and lemongrass and place into a bowl. Grate in the garlic and add the remaining fish sauce. Chop the chicken thighs into inch pieces and add to the bowl along with a pinch of turmeric and mix everything together.
  3. Get a wok over a high heat and add the oil followed by the chicken pieces. Cook, stirring, until the chicken is golden brown and cooked through.
  4. Scoop the aromatics from the broth and discard then add the rice to the broth and warm through for at least 5 minutes.
  5. To finish, slice the red onion finely and season the broth with some white pepper, soy sauce, sesame oil, lime juice and some extra fish sauce if needed.
  6. Add the rice and broth to your bowls then top with the chicken, followed by the sliced onions. Garnish with extra sliced red chillies, if you can handle them!, and lots of coriander and mint.

More stories on

Posted on

Darina Allen – why wooden chopping boards are the best 🛹 @ballymaloe #Ireland 🇮🇪 👏

https://www.instagram.com/reel/Cx_fiLusY5O/?igshid=MTc4MmM1YmI2Ng==

darina_allen's profile picture
ballymaloecookeryschool's profile picture

ballymaloecookeryschooland

darina_allen

Original audio

nash19restaurant's profile picture

Liked by nash19restaurant and others

  • ballymaloecookeryschool's profile pictureballymaloecookeryschool
  • Our choice of chopping boards for many reasons over 40 years.1d
  • katielewis4096When my brother got a new kitchen, he gave me an off cut of his wooden worktop which makes an ideal chopping board. So ask a kitchen fitter if they have any spare bits!
Posted on

Darina Allen’s Sea Spinach Soup @ballymaloecookeryschool

 

darina allen sea spinach soup

Sea Spinach Soup

Sea spinach is at its sweetest and most delicious at present…. I absolutely love it and really want you to know about it so if you live near a rocky strand, look out for it – the shiny green leaves are unmistakable. It is, in fact, the ancestor to most cultivated varieties of beet, from beetroot to spinach beet. It can be cooked exactly like garden spinach and used in the same way, for example, try serving it in Middle Eastern style with raisins and pine kernels and a touch of cinnamon. Not surprisingly, because sea spinach is washed by the tides, it is full of iodine, minerals and other trace elements and it has an addictive salty tang. Sea spinach is tougher and slightly stronger in flavour than garden spinach, so it takes a little longer to cook.

The trick with these green soups is not to add the greens until the last minute, otherwise they will overcook and the soup will lose its fresh taste and bright green colour.

50g (2oz/1/2 stick) butter

110g (4oz/1 cup) onion, chopped

150g (5oz/1 cup) potatoes, chopped

600ml (1 pint/2 1/2 cups) homemade chicken stock, vegetable stock or water

425-600ml (3/4-1 pint/2 – 2 1/2 cups) creamy milk (1/4 cream and 3/4 milk)

salt and freshly ground pepper

225-350g (8-12oz/3 cups) sea spinach, destalked and chopped

Freshly ground nutmeg

‍

Garnish

2 tablespoons (2 American tablespoons + 2 teaspoons) whipped cream (optional

Freshly chopped parsley

Melt the butter in a heavy-bottomed saucepan. When it foams add the onions and potatoes and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the sea spinach and boil with the lid off for about 3-5 minutes, until the sea spinach is tender. Do not overcook or the soup will lose its fresh green colour.

Liquidise and taste and add some freshly grated nutmeg.  Serve in warm bowls garnished with a blob of whipped cream and some chopped parsley

Ballymaloe Cookery
@BallymaloeCS