Author: Padraic Guilfoyle

Alcohol is a toxic, addictive drug that can be very damaging to health. Alcohol products, mainly beer, spirits and wine can be marketed without reference to alcohol in the advertising. Alcohol is consumed without restraint or regard for its health consequences.
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Lunchtime..mediterranean pasta with Avonmore Grated Cheddar & Mozzarella cheese

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

http://cookwithavonmore.ie/recipe/tasty-mediterranean-pasta/

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Odlums Salted Caramel & Chocolate Mousse recipe

Salted Caramel & Chocolate Mousse

CategoryChristmas

Chill Time60 mins

What you need:

For the salted caramel sauce

  • 125g/4oz Granulated Sugar
  • 2 tbsp Water
  • 2 tbsp Golden Syrup
  • 50g/2oz Butter
  • 170ml carton Double Cream
  • ½ tsp sea salt

For the mousse

  • 350g Dark Chocolate, chopped into small pieces
  • 50g/2oz Butter
  • ½ tsp Goodall’s Vanilla Extract
  • 8 Eggs, separated
  • 1 tbsp Shamrock Golden Caster Sugar

To serve

  • Double Cream, whipped
  • Chocolate, grated

How to:

  1. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with cling film and cool completely.
  2. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla.
  3. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated
  4. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse.
  5. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream and chocolate shavings.

Salted Caramel & Chocolate Mousse

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Flahavan’s toasted nut granola

· 9 May

Congrats, we made it through another week! Treat yourself to an incredibly delicious but fuss free breakfast – Flahavan’s Granola. The only difficult thing about it is choosing between our Toasted Nut variety or our Red Berry one!