Category: Food

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Jammy Easter egg biscuits by Liberty Mendez

https://www.bbc.co.uk/food/collections/easter_baking_with_kids

These adorable jam and lemon curd filled biscuits in the shape of Easter eggs are super easy to make with kids over the holidays and make a change from chocolate. (Of course, you can also fill them with chocolate!)

Ingredients

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper.
  2. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough.
  3. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point.
  4. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits.
  5. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter.
  6. Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.)
  7. Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely.
  8. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve.

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Cod Croquettes with a Roasted Red Pepper Sauce @nevenmaguire

Cod Croquettes with a Roasted Red Pepper Sauce

Serves 4-6

Ingredients

For the Croquettes

  • 225g cod, pin boned & skin removed
  • 250g milk
  • 1 bay leaf
  • 6 black pepper corns
  • 600g mashed potatoes
  • Zest of ½ lemon
  • 2 tbsp sun dried tomato pesto
  • 1 roasted red pepper, finely diced
  • 2 tbsp chopped flat leaf parsley
  • 6-8 cooked peeled prawns, roughly chopped
  • 120g plain flour
  • 100g panko breadcrumbs
  • 1 tsp white sesame seeds
  • 2 eggs, beaten with 1 tbsp milk
  • rapeseed oil, for frying
  • Mixed salad leaves, to serve

For the Red Pepper Sauce

  • 1 ½ tbsp olive oil
  • 1 small shallot, roughly chopped
  • 1 small garlic clove, crushed
  • 3 roasted red peppers, cleaned and roughly chopped
  • Zest of ½ lemon
  • 1 tbsp lemon juice
  • Fresh basil leaves

Method

For the Red Pepper Sauce

  1. Heat the olive oil in a frying pan.
  2. Fry the garlic and shallot for 2 minutes, until softened but not coloured.
  3. Add the chopped peppers and continue to cook, stirring to combine everything.
  4. Add in the lemon juice and zest and finish with fresh basil

For the Croquettes

  1. Add the milk, thyme, bay leaf in a pot. Add in the hake.
  2. Pour in enough water to cover the fish by 2 inches.
  3. Simmer over low heat for 10 minutes, until the fish flakes with a fork.
  4. Using a slotted spoon, transfer the fish to a plate and let cool.
  5. Gently flake the fish and set aside
  6. Place the mashed potatoes in a large glass bowl
  7. Add in the lemon zest, sun dried tomato pesto, roasted red pepper and flat leaf parsley
  8. Add in the cod and chopped prawns
  9. Mix well until the fish is combined
  10. Divide the mixtures into 12-16 evenly size rounds
  11. Place the flour, egg and breadcrumbs in separate shallow bowls or plates
  12. Add the sesame seeds to the flour and season with salt
  13. Add any remaining lemon zest to the breadcrumbs and mix
  14. Line a baking sheet with parchment paper.
  15. Dip the potato rounds into the flour, then the beaten eggs and coat with the breadcrumbs.
  16. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes
  17. Deep fry at 180C for 2 minutes until golden
  18. Drain on paper towels.
  19. To serve, place a spoon of the prepare red pepper sauce on a serving plate and place the golden cooked croquettes on top
  20. Serve with some mixed salad leaves
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Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.@kerrygoldusa


kerrygoldusa
Verified
Take your fondness of avocados to new, delicious places with these Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.

Ingredients

2 large avocados, split in half and pits removed

2 teaspoons Kerrygold®Unsalted Butter

4 large eggs, beaten

¼ cup Kerrygold®Savory Shredded Cheddar Cheese

Salt & pepper

2 ounces smoked salmon, divided

Fresh basil leaves AND/OR fresh dill sprigs

Instructions:

  1. Melt butter in medium skillet over medium-low heat. Pour in eggs and let stand for a minute or two. Use a spatula to stir the eggs as curds start to form. When eggs look about 75 percent cooked, stir in cheese and remove from heat (the eggs will finish cooking from the pan’s residual heat). Season to taste with salt and pepper.
  2. Divide eggs among prepared avocado halves. Top with smoked salmon. Garnish with fresh herbs. Serve immediately.
https://www.kerrygoldusa.com/recipes/avocado-halves-with-cheesy-scrambled-eggs-smoked-salmon/