Sky Blue Tart Recipe [Egg-Free Dairy-Free] | Emojoie
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Instructions is explained in the subtitles.
▼Ingredients 16cm Tart
00:16 Tart dough
50g Coconut oil
30g Powdered sugar
20g Almond flour
105g Flour
35g Water
-Mold 16cm x 2.5cm
-Leave the dough in the refrigerator overnight.
-Put it in a mold and let it cool in the refrigerator for 3 hours before baking.
-conventional 200℃ 15min.
4:19 Blue coconut filling
2 tbsp Cornstarch *10g
1/2 tsp Agar *2g
25g Sugar
250g Coconut milk
1/8 tsp Blue spirulina powder
-Mold 14cm
7:38 Blueberry filling
50g Coconut oil
50g Almond flour
10g Flour
60g Blueberry jam (60% fruit)
60g Blueberries
-conventional 200℃ 25min.
Decoration
Blueberry jam (60% fruit)
Blueberries
Herbs and so on
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* Preheating is necessary. Even if the recipe was written without preheat oven ..., you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide.
Please check the degree of baking stuff before taking it out from the oven, and then take it out.
#tart #bluespirulina #vegandesserts
Chef Clodagh McKenna’s Roast Tarragon Chicken with Chestnut Mushroom Risotto
The latest in her Fall Supper Series, this Roast Tarragon Chicken with Chestnut Mushroom Risotto is a dish chef Clodagh McKenna says is great for serving to large gatherings of friends. The chicken is marinated in herbal tarragon and spicy mustard, and the creamy risotto acts as both a bed for the bird and a natural sauce. Made with milk from grass-fed cows, the Kerrygold Salted Butter helps bring out the flavor of both parts of this mouthwatering dish.
INGREDIENTS
For the Tarragon Chicken:
1 whole chicken
3 T fresh tarragon, finely chopped
1 dessertspoon Dijon mustard
2 cloves of garlic, crushed
3.5 oz Kerrygold Salted Butter, softened
Sea salt and freshly ground black pepper
For the Mushroom Risotto:
3.5 oz Kerrygold Salted Butter
2 shallots, very finely chopped
2 cloves garlic, crushed
10.5 oz risotto rice
9 oz chestnut mushrooms, sliced
3.5 fl oz dry white wine
24 fl oz hot vegetable broth
1 T fresh thyme, finely chopped
1 T of mascarpone
3 oz parmesan
Sea salt and freshly ground black pepper
DIRECTIONS
Pre-heat the oven to 400°F. Start by prepping the chicken. In a bowl mix together the butter, garlic, tarragon, mustard and season with salt and pepper. Using clean hands, smear this mixture over the entire chicken and underneath the skin. Place the chicken on to a roasting tray and into the preheated oven for 1.5 hrs. Place a large saucepan over a medium heat and add 1.5oz of butter, shallots and garlic, cover and lower the heat to allow the shallots to soften (but not brown), this will take about 2 minutes. Then stir in the rice and coat it with the butter and stir for a couple of minutes. Then add the wine and stir and until absorbed. Slowly pour in the hot broth, ladle by ladle until all the broth is absorbed stirring all the time. It should take between 15 to 20 minutes for the rice to cook. But taste as you go. While the rice is cooking, place a frying pan over a high heat and add the remaining butter and the sliced chestnut mushrooms. Cook for 3 minutes. About 5 minutes before the rice is cooked stir in the mushrooms and fresh thyme followed by the mascarpone and parmesan. Season with sea salt and freshly ground black pepper. Once the chicken is cooked, place on a large serving platter and spoon the risotto all around it. Garnish with fresh thyme.
Kerrygold® butters and cheeses are made with milk from grass-fed cows for a taste that brings everyday moments to life. It makes even the simple things feel a little more special. Explore our complete product line, learn about Ireland’s famous dairy culture, and hear what our farmers have to say:
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Poached Pear Hors D'oeuvres by Chef Michele Willoughby, CEPC
Enjoy this fun and unique dish for your holiday parties!
Chef Clodagh McKenna’s Orange & Summer Berry Pudding
Whip up a midweek treat for the family, a visually stunning dessert for dinner guests or a delicious way to showcase a berry picking bounty. Strawberries, raspberries, blackberries, blueberries – or whatever is up for grabs at the famers’ market – are perfect piled high over a simple steamed pudding. Chef Clodagh McKenna’s Orange & Summer Berry Pudding lets fresh ingredients like citrus zest and Kerrygold Butter shine. Create the ultimate summer trifecta with spoonful of pudding, a dollop of whipped cream and a perfectly ripe berry on top.
INGREDIENTS
5 oz Kerrygold Salted Butter; 5 oz caster sugar; juice and zest of 2 oranges ; 2 eggs; 8.5 oz plain flour; 1 t baking powder; 10.5 oz raspberries; 10.5 oz strawberries; 6.5 fl oz fresh cream, lightly whipped
DIRECTIONS
Cream the butter and sugar until light and fluffy. Then add the eggs on at a time beating after each addition. Sift in the flour and baking powder and stir through. Pour in the orange juice and zest, and lightly beat together one last time. Grease a glass or stainless steel bowl with butter, and place the fresh berries on the bottom, holding back ¼ of them for dressing the pudding once cooked. Pour the pudding batter over the fresh berries. Take a piece of tin foil and a piece of baking paper sized to fit over the top of the bowl. Place the foil and paper over the pudding and tie in place with a piece of string. Transfer the pudding bowl to a saucepan that is filled 2/3 of the way with boiling water. Reduce the heat to simmer and leave to cook for 2 ½ hours. Continue to top up the water with hot water from the kettle as the pudding cooks – probably once or twice. Once the pudding has cooked, remove from the saucepan, and transfer to a serving plate or cake stand. Serve warm or cold with softly whipped cream, and fresh berries.
Music by Niamh Regan
Kerrygold® butters and cheeses are made with milk from grass-fed cows for a taste that brings everyday moments to life. It makes even the simple things feel a little more special. Explore our complete product line, learn about Ireland’s famous dairy culture, and hear what our farmers have to say:
For recipes, tips, and tricks follow us on social media:
Facebook:
Instagram:
Twitter:
Pinterest:
Clodagh McKenna in conversation with Lara Hamilton: CLODAGH'S WEEKNIGHT KITCHEN
Irish Chef Clodagh McKenna discusses her new cookbook, Clodagh's Weeknight Kitchen, with Lara Hamilton.
Support this author talk by buying the book on our website here:
Passion & Prison | Rasmus Kofoed, Head Chef and Co-Owner of Geranium
Rasmus Kofoed is a restaurateur, head chef and co-owner of Geranium (One Michelin Star Awarded in 2012, two in 2013, three in 2018) restaurant in Copenhagen. Rasmus won the gold medal in 2011, the silver medal in 2007 the bronze medal in 2005 at the biennial world chef championship Bocuse d’Or. He was the captain of the Danish culinary team for 7 years. Rasmus took part in many competitions and became Chef of the Year in 2003, he was the winner of the Nordic Championship in Stockholm in 2004. Winner of the Eurotoques 2004 prize, he won 1st prize in the Nordic Trophy for the Best Fish in 2005, and the Cordon Bleu in 2006, he again won the Eurotoques prize and the Desserts championship in 2006. Rasmus worked at Hotel D’Angleterre on Kongens Nytorv also at Kommandanten in Copenhagen and afterwards at the two-Michelin-star restaurant Scholteshof in Belgium. On his return to Copenhagen, he served as head chef at various top restaurants before opening his first restaurant. Rasmus is not only hungry for new challenges but also believes that thoughtfulness can be tasted. The experience that involves all our senses can be found in his restaurant.
About MAD:
MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.