Sarah’s Jammy Buns @RTEToday – kids love ❤️ ’em
Scarlett and Tamsin Allen’s almond 😋 tart with berries:Today
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
- Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
- Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
- Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
- Or you could make 12 mini tartlets and 1 x 18cm tin.
- Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
- The larger tart will take 16-18 minutes to cook.
- After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
- Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
More stories on
Scarlett and Tamsin Allen’s almond 😋 tart with berries:Today
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
- Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
- Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
- Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
- Or you could make 12 mini tartlets and 1 x 18cm tin.
- Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
- The larger tart will take 16-18 minutes to cook.
- After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
- Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
More stories on
Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire from RTE Today
Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire
Recipe, Method & Chef’s Top Tip below 
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Serves 4
Ingredients
4 Quality Assured Irish Angus Striploin Steaks
14 bamboo skewers
Rocket leaves, to serve
Marinade
3 garlic cloves, crushed
2 tsp Cajun spice
2 tbsp honey
4 tbsp Soy & Ginger Sauce
Zest ½ lemon
1 tsp thyme leaves
Satay Sauce
400g coconut milk
100g crunchy peanut butter
2 tbsp Soy & Ginger Sauce
2 tbsp Sweet Chilli Sauce
1 tsp muscovado sugar
Juice 1 lime
Pickled Cucumber
4 tbsp rice vinegar
2 tbsp caster sugar
½ cucumber, peeled, seeded, thinly sliced
Method
Beef Skewers
Thread beef strips onto skewers (1 piece each). Mix marinade ingredients in a shallow dish, coat beef and chill 2–3 hrs or overnight. Heat griddle with 2 tbsp oil until smoking. Cook skewers 2–3 mins per side, spooning over marinade. If it catches, add 1 tbsp water.
Satay Sauce
In a pot combine coconut milk, peanut butter, soy & ginger sauce, chilli sauce, sugar, lime. Stir, simmer to thicken, season.
Pickled Cucumber
Mix vinegar, sugar, pinch of salt until dissolved. Add cucumber, stir and set aside.
Serve
Place skewers on rocket leaves with satay sauce and pickled cucumber.
Chef Tip: Soak skewers in cold water first to stop burning.
Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire from RTE Today
Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire
Recipe, Method & Chef’s Top Tip below
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Serves 4
Ingredients
4 Quality Assured Irish Angus Striploin Steaks
14 bamboo skewers
Rocket leaves, to serve
Marinade
3 garlic cloves, crushed
2 tsp Cajun spice
2 tbsp honey
4 tbsp Soy & Ginger Sauce
Zest ½ lemon
1 tsp thyme leaves
Satay Sauce
400g coconut milk
100g crunchy peanut butter
2 tbsp Soy & Ginger Sauce
2 tbsp Sweet Chilli Sauce
1 tsp muscovado sugar
Juice 1 lime
Pickled Cucumber
4 tbsp rice vinegar
2 tbsp caster sugar
½ cucumber, peeled, seeded, thinly sliced
Method
Beef Skewers
Thread beef strips onto skewers (1 piece each). Mix marinade ingredients in a shallow dish, coat beef and chill 2–3 hrs or overnight. Heat griddle with 2 tbsp oil until smoking. Cook skewers 2–3 mins per side, spooning over marinade. If it catches, add 1 tbsp water.
Satay Sauce
In a pot combine coconut milk, peanut butter, soy & ginger sauce, chilli sauce, sugar, lime. Stir, simmer to thicken, season.
Pickled Cucumber
Mix vinegar, sugar, pinch of salt until dissolved. Add cucumber, stir and set aside.
Serve
Place skewers on rocket leaves with satay sauce and pickled cucumber.
Chef Tip: Soak skewers in cold water first to stop burning.
Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday
Food Stylist & Writer
Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.
Ingredients
This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.
Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.
Makes: 1 loaf (about 12 slices)
- Sunflower oil for greasing
- 500g tub natural yoghurt
- 100ml milk
- 2 tbsp olive oil
- 2 tbsp sesame seeds + extra for sprinkling
- 2 tsp bicarbonate of soda
- 2 x 500ml yoghurt tubs of porridge oats (or 400g)
- butter for serving, optional
Method
- Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
- Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
- Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
- Mix everything together until well blended.
- Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
- Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
- Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
- Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
Shane’s strawberry and pistachio galette: Today @RTEfood
Sweet strawberries and salty pistachios are a match made in heaven.
Award-winning Irish pastry chef Shane Smith.
Sweet strawberries and salty pistachios are a match made in heaven.
Ingredients
Serves: 6
Prep: 15 mins
Bake: 35 mins
Dough:
- 80g wholemeal flour
- 170g plain flour
- 80g caster sugar
- 150g Irish butter, room temp
- 1 large egg yolk
- pinch salt
- 3 tablespoons water
- 600g Irish Strawberries
- 1 tbsp cornflour
- 1 tbsp water
- ½ tbsp maple syrup
- 1 tbsp chopped pistachios
To serve
- 200g Greek yoghurt
- 1 tbsp honey
- 1 tsp lemon zest
Method
- For the pastry, in a bowl using your fingertips, rub together both flours, sugar, butter, and salt until a breadcrumb consistency is reached.
- To this add the yolk and water and mix until a dough is reached.
- Turn this onto a floured table and gently work, wrap, and chill for 30 mins hour.
- Once the pastry is rested, roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
- Into a bowl, mix the cornflour, water and maple syrup and mix this with the prepared strawberries.
- Spoon this mixture into the centre of the pastry, leaving a 2-inch rim around the edge.
- Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
- Egg wash the pastry and sprinkle with chopped pistachios.
- Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
- Remove and allow to rest before serving.
- To serve mix the yoghurt, honey and lemon zest and serve on the side.
Sarah Butler’s puff pastry apple turnovers: @RTEToday
Ingredients
Prep time: 10 minutes
Cook time: 25 minutes
Makes: 6
- 4 Granny Smith apples – peeled, cored and cubed
- 30g tablespoons butter
- 200g brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornflour
- 1 tablespoon water
- 2 sheets of puff pastry
- 100g icing sugar
- juice of ½ lemon
Method
- Preheat oven to 220C, 200C fan, gas 7
- Melt the butter in a frying pan on a medium heat.
- Add the apples, cinnamon and sugar.
- Cook for 4-5 minutes until the apples soften and the sugar melts to a sticky liquid.
- Mix the cornflour and water together and add to the pan, this will thicken up the sauce.
- Cut the pastry into squares and spoon a little mixture into half.
- Fold over from corner to corner into a triangle shape, and press edges together to seal.
- Put the turnovers onto a baking sheet and bake for 25 minutes until they are puffed and lightly browned.
- Once cooled, you can decorate; mix the icing powder with the lemon juice until you have a toothpaste consistency and drizzle over each turnover.
More stories on
Sarah’s Jammy Buns @RTEToday – kids love ❤️ ’em
Sarah’s Jammy Buns @RTEToday – kids love ❤️ ’em
Foodaware 