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That Alice

That Alice

Ali Dunworth

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Category: Local

Help – I’m going vegan! January 4, 2016January 4, 2016
Barry Fitzgerald’s Bastible Opens November 4, 2015November 4, 2015
The scoop on ice cream August 1, 2014August 4, 2014
IN PRAISE OF HOLLANDAISE November 18, 2011November 18, 2011
Eveleigh (SUPER) Market & easy suppers November 8, 2011November 8, 2011

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Hands up rhubarb lovers ✋ 😍 I can't get enough of it RN 😛 and rhubarb crumble is one of the easiest most satisfying desserts to make. I used my leftover bread to make the crumble so it’s slightly more savoury than regular crumble topping but it works well as I plan to eat it hot with a BIG scoop of vanilla ice cream. Taste the crumble before you fully commit it to the top of rhubarb. Depending on what bread you use you may want it sweeter! If you don’t have rhubarb you could use with apple & berries. Yum. 1 big bunch rhubarb, washed and chopped (about 450g when done) 50g caster sugar 3 cardamom pods, seeds out and squashed or ½ tsp ground For crumble: 75g bread crumbs (from leftover bread blitzed) 50g butter 50g caster sugar 1/2 tsp ground ginger Mix the rhubarb with 50g sugar and cardamom. Put it into whatever dish you’re using. Chop up the butter and add to bowl with the bread crumbs, sugar and ginger. Rub together with fingers until the butter is all incorporated and it’s crumbs again. Put on top of rhubarb. When you’re ready to cook, heat oven to 180c and bake for 35 - 40 mins or until golden and hot through. Serve with cream, ice cream or custard. #rhubarb #inseason #irishfood #thisisirishfood #baking #crumble #easydessert #irelandlockdown
Risotto is one of my favourite fast dinners. It doesn't always have to be a rich gooey version, although they are excellent too. This is my sort of everyday risotto using up random ingredients - smoked mackerel, toasted pine nuts & spinach but it works with LOADS of combos. Everything tastes good encased in oozy rice. If you want it more decadent just add more cheese 🧀 & butter. Lighter, add lemon zest 🍋 This is for 2 generous serves: 1 onion, peeled & finely diced 1 garlic clove, peeled finely diced 300g risotto rice Big glug of white wine or vermouth About 1l of any hot stock (one stock cube) 60g butter 50-100g Parmesan Salt & pepper To finish I used 1 x smoked mackerel, toasted pinenuts, spinach leaves OR try Pan fried mushrooms & spinach OR 1 pack Smoked salmon, lemon zest & spinach OR 🧀🧀🧀 Remember you have to stir this constantly from when you start, so get everything you need ready to go before you begin or make sure you have helpers on hand! And wine poured 🍷 Chop onion, garlic, make your stock in a pot on low heat with a ladle for adding into the rice. Prep your added ingredients - I toasted pine nuts, chopped up the mackerel and got the spinach washed. Then for the risotto, firstly cook your onions and garlic v gently for 5-10 minutes until they are soft and fragrant. Next in goes your rice, stir the rice until it is all coated and glistening. Add your alcohol and stir until the alcohol cooks off (when the boozy waft is gone, just a minute or so) and then you start to add your stock. Add a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Keep going until the rice is cooked but still has bite, just keep on tasting until you think it’s done. 15 - 20 mins usually depending on how much your cooking. You may not need all your stock – or you may end up needing more, you can always add some hot water instead if necessary. Turn off the heat, season, add your butter, add your cheese. Stir. Add your topping and then REST with the lid on for about 5 mins. Serve and enjoy. #risotto #rice #recipe #homemade #easydinner #fastfood #irelandlockdown

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