Tag: recipes

Posted on

Apricot Jam Breakfast Muffins with banana and honey @RTEfood #foodaware

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

Ingredients

  • 2 large free-range eggs
  • 150ml pot of natural low-fat yoghurt
  • 50ml rapeseed oil
  • 2 tblsp no added sugar apricot jam
  • 1 ripe banana, mashed
  • 4 tblsp clear honey
  • 1 tsp almond extract
  • 200g of wholemeal flour
  • 50g of porridge oats, plus extra for sprinkling
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of bicarbonate of soda
  • 2 tblsp mixed seeds
  • extra apricot jam
  • a handful of flaked almonds, for sprinkling

Method

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
  5. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
  6. Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
  7. Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Notes

Recipe courtesy of Folláin

Posted on

Ballymaloe’s Famous Chocolate Orange Cake recipe

Serves 12

For the Orange Cake:

  • 4 eggs
  • softened butter
  • sugar
  • plain flour
  • 2 oranges
  • 1 teaspoon baking powder

For the orange butter icing:

  • 1 orange
  • 110g (4oz, 1/2 cup) icing sugar
  • 55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

  • 170g (6oz) chocolate
  • 2 tablespoons water
  • 50g (2oz, 4 tablespoons) softened butter
  • 2 large eggs
Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
http://www.ballymaloe.ie/recipe/chocolate-orange-cake
Posted on

Olympians Philip Doyle and Sophie Becker whip up a tasty red pepper frittata 😋 @bordbia #DWTS

https://www.instagram.com/reel/DBEd6l7OivZ/?igsh=aWhvbDlmaWp6c3V1

bordbia

•

Follow

Original audio

Liked by fu4nhl and others

  • bordbia
  • To close out the World Egg Day celebrations, Olympians Philip Doyle and Sophie Becker whip up a tasty red pepper frittata 😋

    This is recipe is perfect for when you want a delicious and nutritious dinner 🍴Did you know that eggs are a great source of protein, vitamins, and minerals! For this recipe and more easy egg recipes, head to bordbia.ie/eggs-crack-on/ (link in bio!)

    Always look for the Bord Bia Quality Mark when shopping for eggs! 🥚 ☘️

    #WorldEggDay #Eggs #CrackOn #BordBia #RecipeInspirationEdited · 1w
Posted on

Grilled Mackerel with a potato salad @bordbia #foodaware

https://www.instagram.com/reel/CsB0CI1PFmI/?igshid=MTc4MmM1YmI2Ng==

  • bordbia's profile picturebordbia
  • Grilled mackerel is always a good idea! Especially when paired with a warm and hearty potato salad 🙌

    Ingredients:
    4 mackerel, butterflied, or 8 fillets, trimmed and pin-boned
    600g baby potatoes
    2 tbsp. Dijon mustard
    3 scallions, finely sliced
    4 tbsp. olive oil
    1 heaped tsp. whole grain mustard
    1 clove garlic, crushed
    2 tbsp. lemon juice
    2 level tbsp. fresh chives
    Zest of 1 lemon
    To serve: Steamed summer vegetables

    Method:
    To cook the potatoes:
    ✅ Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes.
    ✅ Transfer them to a serving bowl and keep them warm.

    To make the dressing:
    ✅ Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season.
    ✅ Stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel.
    ✅ Preheat the grill to high.

    To cook the mackerel:
    ✅ Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down.
    ✅ Spread the mustard over the mackerel. Season with salt and pepper.
    ✅ Place under a hot grill and cook for approximately 6 minutes.

    To serve:
    ✅ Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.

    #grilledmackerel #seafoodlove #potatosalad #grilling #homemade #mackerel #BordBia #BordBiaRecipe1w