Sunday, 13 November 2011
Sunday, 16 October 2011
Honey roasted plums with rose-water cream
This is a delicious healthy dessert to serve anytime of year.
Ingredients:
8 ripe plums (8 should serve 4 people so add more if you wish for a larger serving)
3 Bay leaves ( The recipe suggest you use 6 but I don't like to use more than 3)
3tbsp clear honey
2tbsp lemon juice
150ml of double cream
2bsp of icing sugar
1tbsp rose water (Can get this in most Asian shops & some health food store)
150g Greek Yogurt
Seeds from pomegranate (buy these pre-made in Marks & Spencer as this can be a very messy job!)
How to make:
Step 1:
Heat the oven to 180 C. Slice the plums in half and place cut sides up as you can see above. Place the bay leaves in and around the plums. Mix the honey with the lemon juice and spoon over the plums. Roast for 20 - 30 minutes, depending on if they look baked or not.
Step 2:
Combine the cream with the icing sugar and rose water, then whisk in the greek yogurt.
Step 3:
Scatter the plums with pomegranate seeds and serve with rose-water cream on the side.
Simple goats' cheese & beetroot salad
I would usually make this during summer but it is nice during winter especially when you serve the beetroot warm.
Ingredients:
1 raw beetroot or just buy a packet of cooked beetroot.
I bag of fresh salad leaves. ( If you want a real treat go to the Temple Bar market on Saturdays in Dublin to get some there.)
I clove of garlic.
3 tbls of Rapeseed oil (Prefer this as it is full of Omega 3 oils and is way nice than Oliver oil in salads)
Juice of half a Lemon
Soft goats cheese. (Lidil do a lovely one)
Extra's (you can add walnuts if you like... I just didn't this time)
To make:
So if you bought the beetroot raw then you should pop it into a big pot of boiling water and leave it there for an hour, maybe an hour and a half. It needs to be soft. This is well worth the effort if you have time as there is a nicer flavor from a freshly cooked beetroot.
Wash your salad leaves and place in a big salad bowl.
In a cup, crush a garlic clove, add the juice of half a lemon and then add a good glug of rapeseed oil. Add this to the salad leaves and stir.
Chop the beetroot into thin slices and add.
Then add the goats cheese.
Tip: This should be consumed as soon as possible, it's not a dish that keeps overnight!
Enjoy
A x
Bananna fantastic banoffee pie
I have made this Banoffee pie for friends and family many times and it always goes down a real treat!
Ingredients:
For the base:
100g (3½oz) butter, melted
250g
(9oz) digestive biscuits
For the caramel:
100g
(3½oz) butter
100g
(3½oz) dark brown soft sugar
397g
can condensed milk (use the light can if you like – it’s just as nice).
Topping:
4/5
small bananas
250ml
carton double cream (regular cream just as nice though) lightly whipped and
cocoa power for dusting.
You
will also need: 20cm
(8”) cake tin, greased.
How to make it:
To make the base, process the biscuits until fine like crumbs in a bowl.
Melt your butter and add to your digestive mixture. Press this mixture into the
base of approx 4cm cake tin. Then pop that into the fridge to chill the base.
Making the filling is easy but be careful as hot caramel can be
dangerous! Place the butter into a non-stick saucepan over a low heat,
stirring until the butter melts and the sugar dissolves. Add the can of
condensed milk (the low fat version will give a lighter brown caramel colour),
then gently bring to the boil, stirring continuously at all times. Then as soon
as it thickens, remove from the heat and spread the filling over the biscuit
base. Leave for one hour to chill in the fridge (I often leave it overnight if
I’m planning a dinner party).
To serve: whip the cream and add a thick layer over the top of the
caramel layer. Then add some nice neatly chopped slices of bananas. Then to decorate sieve some cocoa powder
over the top & enjoy.
Aoife X
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