Dinner and dessert – Roz shares her four favourite recipes
It’s always great to get inspiration for dinner, and we never tire of new recipes for tasty dessert treats.
It’s also wonderful to cook together; when we gather in the kitchen to prepare a meal, we make more than just food: we connect and we make memories.
Here are four lovely recipes that Rozanna Purcell has shared. She prepared these meals with the help of an IKEA Co-worker in the IKEA store in Ballymun. For dinner, they prepared Pesto Chicken and Kale Bake as well as a Beef and Black Bean Stir Fry. For dessert, they prepared Peanut Butter Brownie Squares and a divine Dark Chocolate Soufflé.
Pesto Chicken and Kale Bake
- 1 onion diced
- 2 garlic cloves
- 2 tbsp. olive oil
- Chicken thighs or breast off the bone
- 1 tin whole tomatoes
- 150g spinach
- 4 tbsp. pesto
- Tbsp. honey
Preheat oven 200°C
Prepare a large deep oven-proof skillet over high-medium heat, add the olive oil.
Toss in the onion and cook for 2-3 minutes to brown and soften a little.
Next, add the garlic and cook for a minute, stirring all the time.
Add the chicken and cook for 4-5 minutes to brown the sides
Stir in the tomatoes and spinach and let cook until the spinach has wilted down considerably in size (3 minutes).
Remove from the heat, add a dollop of pesto on to each chicken piece, sprinkle over the crushed almonds and drizzle over the honey.
Place in the oven for 20-25 minutes until golden brown.
Beef and Black Rice Stir Fry
- 45g cooked Black/Wild Rice
- 1 shredded carrot
- ½’’ grated ginger
- 20g sesame seeds (toasted)
- Handful fresh coriander chopped
- 1 diced scallion
- 2 tbsp Sesame oil
- 1 tbsp Soya/tamari
- 1 tbsp Honey
Start by preparing a skillet over high heat, add 1 tbsp. of sesame oil and once sizzling add the beef strips cooking for 1-2 minutes ether side until browned, remove onto a plate.
Return the pan to the hob and add the ginger cook for a minute, toss in the cooked rice carrot, scallion and sesame seeds and cooked beef, cook for 2-3 minutes to combine all the flavours.
Drizzle in the remaining sesame oil, tamari and honey and stir for the final minute of cooking.
Peanut Butter Brownie Squares Base
- 150g dates
- 200g almonds
- 50g dark chocolate melted
- 150g coconut oil
- 200g peanut butter
- 150g maple/agave/honey (although maple or agave taste a little better here)
- 100g roughly crushed roasted peanuts
For the base, mix all in the base ingredients until a fine bread crumb like mix.
Press this mix down firmly and evenly into a square brownie tin (6″ or 8″).
Set aside to the fridge while you make the awesome topping!
For the top layer, melt the coconut oil over low heat (ensure there is no bubbling or boiling), stir in the peanut butter, maple and stir until there is no separation between the liquids.
Remove from the heat and stir in the crushed peanuts, pour over the base.
Place in fridge for 2-3 hours until set.
Dark Chocolate Soufflé
- 4 eggs separated
- 150g dark chocolate
- 2tbsp honey/maple
Preheat oven 190°C.
Whisk the egg whites until stiff.
Melt the chocolate, combine with the egg yolks and honey.
Fold the dark chocolate into the fluffy egg whites.
Spoon this mix evenly into 2 ramekin and bake for 10-15 minutes (depending how gooey you like it).