Category: Food

Posted on

Cherry Almond Galette @KerrygoldUSA

A classic combo, with a crunch. This Cherry Almond Galette is a must try. kerrygoldusa.com/grazings/cherr

Ingredients For the pie dough

1-1/4 cups (175 gm) all-purpose flour

1 teaspoon sugar

½ teaspoon salt

½ cup (113 gm) cold

Unsalted Butter

¼ cup ice water

For the filling

¾ cup (90 gm) almond meal

½ cup (100 gm) sugar, divided

1 teaspoon vanilla

1 large egg, beaten

4 cups (1-1/4 lbs) stemmed, pitted, and halved cherries

1-1/2 tablespoons cornstarch 1 tablespoon Grand Marnier or bourbon

1 teaspoon orange zest, optional

1 tablespoon turbinado sugar, optional

2 tablespoons sliced almonds, optional

To prepare the dough:

  1. Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter to cut the Kerrygold butter into the dry ingredients until they are reduced to pea-sized clumps.
  2. The remainder of the mixture should look like a sandy consistency. Pour in the ice water and use the pastry cutter or a large fork to bring the dough together into a shaggy mixture.
  3. Then dump the contents of the bowl out onto a clean counter and work it into a ball of dough. Do not overwork the mixture.
  4. Flatten out the ball into a disk and wrap in plastic wrap.
  5. Place in the fridge to chill for at least two hours and up to a week.

To prepare the galette:

  1. Preheat the oven to 375 degrees.
  2. Place a piece of parchment paper on a sheet pan.
  3. Combine the almond meal, ¼ cup sugar, vanilla, and half of the beaten egg in a small bowl into a pasty consistency.
  4. In a separate bowl, combine the cherries, remaining ¼ cup sugar, cornstarch, booze, and zest. Set aside.
  5. Use a floured rolling pin to roll the dough out onto a floured surface into a 12” circle.
  6. Spread the almond mixture in the center of the circle, leaving a 2” border around the perimeter of the circle.
  7. Dump the cherry mixture on top of the almond filling. Fold the edges of the pie dough up and over the cherries, gently pressing the dough to seal on top of itself as you fold.
  8. Use a pastry brush to brush a thin layer of the remaining beaten egg on top of the dough.
  9. Sprinkle the dough with the turbinado sugar and sliced almonds.
  10. Bake in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbling.
  11. If you notice you crust is getting dark and the inside juices aren’t bubbling at all you can make a little aluminum foil shield to cover the dough around the perimeter of your galette.
  12. Allow to cool and set prior to slicing and serving with ice cream!

https://www.kerrygoldusa.com/recipes/cherry-almond-galette/

Posted on

What’s in the Fridge Omelette.@bordbia

whats-in-french-omelette2

Brunch, lunch or dinner in 15 minutes.

 Serves 4

Ingredients

  • 1½ tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 eggs, beaten with 2 tablesp. freshly grated cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

To Cook

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.

Serving Suggestions

To serve, sprinkle with parsley and cut into wedges.

Note

You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx

 

 

Posted on

Rachel’s Sardine, Tomato and Avocado Bruschetta

 

rachel sardine brusch 18716

You will need:

A good handful of cherry tomatoes, quartered

3 tablespoons of extra virgin olive oil

Juice of half a lemon

Salt and freshly ground black pepper

A few leaves of basil, sliced

1 good quality tin of sardines, drained

1 ripe avocado, cut in to roughly 1cm (1/2in) dice

In a bowl, mix together the quartered cherry tomatoes, the extra virgin olive oil, the lemon juice and season to taste with salt and freshly ground black pepper.

Next, stir in the sliced basil, the drained sardines and diced avocado, taking care not to break them up too much. To serve, spoon your mixture on to your toasts and serve immediately.

Bruschetta Recipe & Toppings:

http://www.rachelallen.com/post/sardine-tomato-and-avocado-bruschetta

Posted on

Recipe: Butternut Squash Paleo Breakfast Hash

Try this flavorful butternut squash paleo breakfast hash with veggies and eggs over easy. This beautiful paleo breakfast hash offers an easy way to get a boatload of veggies into one meal. Swap out the sausage and processed meats and refined toast because these fiber-rich veggies are taking over!

Ingredients

2 cups butternut squash (about one small squash), diced
4 eggs
2 Tbsp extra virgin olive oil
1 tsp coconut oil
1/2 yellow onion, diced
2 cups spinach
1/4 cup cilantro
1/2 bell pepper, diced
1 cup roma tomatoes, diced
Dash of sea salt
1/2 tsp ground black pepper
1 tsp garlic powder

Directions

  1. Preheat the oven to 425 F.
  2. Add the butternut squash to a medium size bowl and evenly coat with extra virgin olive oil, salt, pepper, and garlic powder.
  3. Pour the squash onto a baking sheet and spread out evenly.
  4. Bake the butternut squash for 20-25 minutes.
  5. In a large sauté pan heat the coconut oil over medium heat.
  6. Add the diced onion and bell pepper to the pan and cook for about 3-5 minutes.
  7. Remove the butternut squash from the oven and add it to the pan, in addition to the spinach, tomatoes & cilantro.
  8. Sauté the vegetables for an additional 5 minutes, stirring frequently.
  9. Use a spoon to create four small holes and add one egg to each hole.
  10. Cover the pan for about five minutes or until desired doneness. Optional Toppings: salsa, avocado slices, hot sauce, beaumonde, etc.

Nutrition information

Makes 2 servings.

Each serving contains:

Calories 388
Fat 25g
Carbohydrates 30g
Fiber 5g
Sugar 9g (Added sugar 0g)
Protein 14g
Sodium 355mg

Recipe provided by registered dietitian nutritionist Brigid Titgemeier, MS, RDN, LD.

Photo © BeingBrigid Functional Nutrition