April Food Videos

Another month, another set of food videos! Hope you are enjoying them!

Linguine Alla Vongole

View this post on Instagram

🐚🍝LINGUINE ALLA VONGOLE 🐚🍝 One of my favourite seafood dishes, it’s so tasty and so simple! YOU NEED: (Serves 2) ❌400-500g of clams (per person) ❌2 cloves of garlic ❌1 fist full of chopped parsley ❌150g of cherry tomatoes ❌100ml of dry white wine ❌Olive oil for frying ❌1 dessert spoon of plain flour ❌100g of linguine (per person) ❌Salt & pepper for seasoning METHOD: ❌Soak your clams in cold water for about 3 hours and scrub until they are all clean. Add your spoon of flour, then soak again for another 30 mins. This will plump the clams before cooking. Rinse & drain. Discard any open clams at this point, they can’t be eaten ❌Fry the garlic & 1/2 of the parsley in a large pan on a low to medium heat for about 3-4 mins or until the garlic has softened but not changed colour ❌Add the tomatoes & sauté until the sauce becomes soft and thick in texture ❌Pour in the wine & cook for about 3 minutes until the alcohol has evaporated ❌ Add in the clams & put the lid on the pan. Increase to a medium heat. Allow them to cook for about 5-10 minutes, until all of the clams have opened. Discard any clams that are unopened or are empty shells ❌In the meantime, cook your linguine & then add it to the clam sauce once drained ❌Season well & add the rest of the parsley ❌Serve & enjoy! #recipevideo #foodvideo #seafoodlinguine

A post shared by Niamh O'Sullivan (@niamh_osullivan) on

Mushroom & Truffle Risotto

View this post on Instagram

MUSHROOM & TRUFFLE RISOTTO 🤤🤤🤤 YOU NEED: (Serves 2) ❌Olive oil & butter for frying ❌1 finely chopped onion ❌2 cloves of garlic, chopped ❌150g of mushrooms, sliced ❌Handful of dried porcini mushrooms ❌1 veggie stock cube ❌60g of risotto rice per person ❌100ml of white wine ❌Butter & parmesan for serving ❌Truffle salt/oil for serving METHOD: ❌Heat 2 tbsp olive oil & 1 knob of butter in a shallow pan over a medium heat. Add your onion and garlic cloves, then fry for about 5 mins until soft. ❌Add in your mushrooms and fry until they are cooked through, then set half of the mixture aside in a bowl. ❌Meanwhile, cover your porcini mushrooms in boiling water and set aside. Also add boiling water to your stock cube and set aside. ❌Add in your risotto rice and allow it to fry for about 2-3 mins. ❌Add your wine, and allow the liquid to fully absorb into the rice. ❌Keep the pan over a low-medium heat and pour in a ladle of the hot veggie stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. ❌Continue to add a ladle of stock until the rice is almost cooked through (it should have a little bite to it). ❌Add in your porcini mushrooms & the juice and allow it to absorb again. ❌Add the mushrooms & onions that were previously set aside. ❌Add a little butter & a good handful of parmesan to the pan. ❌Add your pepper & truffle salt or oil for incredible flavour. ❌Serve & enjoy! #risotto #foodvideo #recipevideo #vegetarian #veggievideo #veggierecipes

A post shared by Niamh O'Sullivan (@niamh_osullivan) on

Lemon Drizzle Cake

View this post on Instagram

🍋When life gives you lemons 🍋💛 This LEMON DRIZZLE CAKE couldn’t be easier…try it & thank me later 💛 YOU NEED: ❌225g salted butter ❌225g caster sugar ❌225g self-raising flour ❌1 tsp of baking powder ❌4 eggs ❌Zest of 1 lemon ❌Juice of 1.5 lemons (drizzle) ❌85g of caster sugar (drizzle) METHOD: ❌Make sure your butter and eggs are at room temperature. ❌Preheat your over to 180C. ❌Add all of your ingredients to a large mixing bowl and mix with hand beaters. ❌Add to a lined loaf tin and pop into the oven for 45-50 minutes. ❌You will know it’s ready when a skewer comes out clean. ❌While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle. ❌Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. ❌Leave in the tin until it’s completely cooled, serve with a cuppa & enjoy! #recipevideo #foodvideo #lemondrizzlecake #dessert

A post shared by Niamh O'Sullivan (@niamh_osullivan) on

Miso Soup

View this post on Instagram

MISO SOUP 🍜 I can’t express how tasty, healthy and simple this dish is. It’s light but still so warming and definitely one that you’ll be making over and over 💛 YOU NEED: ❌2 chicken breasts ❌2 cloves of garlic ❌2 tsp of grated ginger ❌1 tbsp of mirin seasoning ❌1 tbsp of light soy sauce ❌1/2 tbsp of sugar ❌400ml of boiling water ❌Large handful of sugar snap peas ❌2 chopped leeks ❌Small bag of baby spinach ❌3 tsp of miso paste ❌Soba noodles METHOD: ❌Fry your chicken lightly in oil in a large wide saucepan for about 5 mins on a medium heat. ❌Add your garlic & ginger and sizzle for a minute or two. Then add your mirin, soy sauce & water. ❌Bring to the boil & allow to simmer on a low heat for about 10 – 15 minutes. ❌Separately, cook a portion of soba noodles per person and have ready to go. ❌Add in your sugar snap peas, leeks and spinach & simmer for another minute as the spinach wilts into the broth. ❌Add in your miso paste and stir well into the soup. ❌Serve the soup over your noodles, as much as you like. ❌Enjoy! #foodvideo #recipevideo #chickensoup #miso #misosoup #healthyrecipes

A post shared by Niamh O'Sullivan (@niamh_osullivan) on

 

Instagram @niamh_osullivan // YouTube Niamh O’Sullivan //  Facebook Cinnamon Soul // Twitter @niamh_osullivan

Leave a Reply

Your email address will not be published. Required fields are marked *