January Food Videos

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

Pistachio Pasta

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PISTACHIO PASTA 🍝🍝🍝 The most deliciously fresh & zingy pasta dish I’ve had in a long time. The second I saw this in @jamieoliver ’s new book “Jamie’s Italy”, I knew it would be the first one that I would try. If you haven’t gotten your hands on this book yet, then you need to ASAP! I’ve posted a photo of the recipe and the book in my stories so screenshot and save it for later if you want to try it! I didn't have oregano, so I swapped in basil instead. I love that about this kind of cooking, you can mix things up according to your preferences and taste…I promise it’s divine! #jamiesitaly #jamieoliver #spaghetti #pistachiopasta

A post shared by Niamh O'Sullivan (@niamh_osullivan) on Jan 8, 2019 at 1:43pm PST

 

Overnight Oats

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What's your favourite work breakfast? Overnight oats are the handiest thing to grab & go in the morning. This is my chocolate almond overnight oats and they're so good. If you're a chocolate fan, you'll love it 💕 you can add whatever you like in terms of seeds & nuts. Feel free to swap in cocoa powder instead of the cacao and honey – get creative! 😚 YOU NEED: ❌60g of @flahavans oats ❌2 tsp of sunflower seeds ❌1 tsp of cacao ❌1 tsp of honey ❌1/2 tsp of almond butter ❌Almond milk to cover and mix everything up with. Mix everything into a jam jar, leave overnight & enjoy the following morning for breakfast 💕 #overnightoats #healthybreakfast

A post shared by Niamh O'Sullivan (@niamh_osullivan) on Jan 10, 2019 at 2:51am PST

 

Chicken Traybake

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If you do one thing this week, try this dinner. So many healthy veggies and gorgeous colours, and a touch of cream that seriously takes it to the next level in terms of taste. 💕 YOU NEED: ❌2 chicken breasts – either on the bone or off it. ❌4 chopped streaky bacon rashers ❌1 large sliced sweet potato ❌5 chopped baby potatoes ❌2 chopped red onions ❌2 chopped cloves of garlic ❌1 sliced red pepper ❌2 sprigs of rosemary ❌75ml of cream ❌Parmesan for grating ❌250ml of chicken stock ❌2 knobs of butter ❌Salt & pepper for seasoning ❌Olive oil METHOD: ❌In a roasting dish, add your chopped vegetables, rashers, and rosemary Then add a good glug of olive oil, your chicken stock and seasoning and pop into your pre-heated oven at 180C for about 30 mins. ❌After 30 mins, take them out and add in your cream & parmesan. ❌Create space for your chicken, and then add it in and spread some butter on top. ❌Return to the over for 35 to 40 mins, until the chicken is cooked through. ❌Serve and enjoy

A post shared by Niamh O'Sullivan (@niamh_osullivan) on Jan 13, 2019 at 2:46am PST

 

Banana Bread

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BANANA BREAD 🍌🍌🍌 There is so many ways to make a delicious banana bread, and one of my favourite recipes is by @donalskehan 🙌🏻 YOU NEED: ❌110g butter ❌190g caster sugar ❌2 large eggs ❌240g self raising flour ❌1 tsp baking soda ❌1/2 tsp of vanilla extract ❌3 large bananas ❌Chocolate chips – as many as you like! METHOD: ❌Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a loaf tin. ❌Cream the sugar and the butter in a bowl with a hand held mixer until light and pale. ❌Add in one egg and a little flour and mix through, repeat with the other egg and the rest of flour and baking soda, until everything is mixed through and smooth. ❌Peel the bananas and mash them with the back of a fork. Add them to the bowl with the vanilla extract and mix through. ❌Pour the mix into a well greased loaf tin and place in an oven for approximately 50 minutes. ❌You can cover it with tinfoil after 25 minutes to stop it browning too much on top if you need too ❌Insert a metal skewer into the centre of the loaf and if it comes out clean the banana bread is ready. Remove from the loaf tin and place on a wire rack to cool.

A post shared by Niamh O'Sullivan (@niamh_osullivan) on Jan 16, 2019 at 11:36am PST

 

Veggie Lasagne

All quantities totally depend on the size of your dish. Our fillings included…

• Tomato sauce
• Sautéed peppers
• Mozzarella
• Sautéed spinach
• Sautéed mushrooms
• White sauce
• Parmesan

For the tomato sauce… 

Heat 1 tbsp olive oil in a saucepan. Add 1 onions, finely chopped and 2 garlic cloves roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and pour over one can of chopped tomatoes. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor if you like – we didn’t.

For the white sauce…

Melt 5og butter in a saucepan, stir in 50g plain flour, then cook for 2 mins. Slowly whisk in 400ml milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. 

Assemble the lasagne as you like, and pop into the oven for at 180C for 45 mins or until golden on top.

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VEGGIE LASAGNE 💚💚💚 I can’t get enough of this dish. It’s not the quickest but it’s very straight forward and a real crowd pleaser! I’ve added how we made this to my January Food Videos blog post as it was just easier than putting it into this caption… hope you enjoy and let me know if you have any questions! The link is in my bio 🕺🏻 #veggielasagne

A post shared by Niamh O'Sullivan (@niamh_osullivan) on Jan 23, 2019 at 11:31am PST

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