Avonmore Raspberry, Cream and Custard Trifles

avon-xmas-trifles-61216

Ingredients

1 x 135g packet rasberry jelly
100g raspberries
200g Avonmore Fresh Custard
180g Madeira cake, cut into small cubes
200ml Avonmore Fresh Whipped Cream

To decorate:

flaked almonds
Edible gold glitter

Directions

Make the jelly according to the packet instructions and allow to cool slightly.
Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
Spoon a layer of custard over the jellies and add a layer of Madeira cake.
Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.

0.00 avg. rating (0% score) – 0 votes

http://cookwithavonmore.ie/recipe/mini-raspberry-cream-custard-trifles/

January 15, 2024

Field Mushroom Soup with Crunchy Garlic Croutons @kerrygoldusa

Serves: 4

This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.

Ingredients:

1½ lb field or open cup button mushrooms, chopped
juice of ½ lemon
4 tbsp (2oz) Kerrygold Salted Butter
1 onion, chopped
1 large garlic clove, crushed
2 tbsp plain flour
3 cups (1½ pints) vegetable stock (from a stock cube is fine)
pinch of freshly grated nutmeg
½ cup (4fl oz) cream
2 tsp chopped fresh chives
For the garlic croutons:
4 tbsp (2oz) Kerrygold butter
2 thick slices sourdough bread, crusts removed and diced
1 large garlic clove, crushed
salt and freshly ground black pepper

Directions:

Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.

Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.

Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.

To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.

field-mushroom-soup-with-crunchy-garlic-croutons

January 6, 2024

Meringues with blackberries,raspberries,strawberries @bordbia #foodaware

Serves 10

Ingredients

8 egg whites
500g caster sugar
1 teasp. white wine vinegar
1 teasp. vanilla extract.

Summer Fruits & Cream Filling

Summer Fruits

400g strawberries
200g raspberries
200g blueberries
200g blackberries
250g caster sugar
Juice of 1 lemon

Cream Filling

500g mascarpone cheese
250g Compsey Greek-style yoghurt
Grated rind of one lemon

To Cook

For the meringues

Set the oven to 100ºC and line 2 baking sheets with parchment. Combine the egg whites, sugar, vinegar and vanilla extract. In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks. Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets. Bake for about 2 hours. Cool to room temperature.

Summer Fruits

Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes. Process the fruit mixture. Set aside.

Cream Filling

Whisk the mascarpone, yoghurt and lemon rind together.

To serve

Tap the centre of each meringue to form a nest. Warm the coulis in a saucepan. Turn off the heat and add the remaining whole berries. Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.

http://www.bordbia.ie/consumer/recipes/fruit/pages/meringuessummerfruits.aspx

January 3, 2024

Apple and Yoghurt Pancakes with Blackberry and Honey Sauce

Serves 6

Cooking time: 15 min

Ingredients

300g self-raising flour
50g sugar
4 eggs
150ml natural yoghurt
2 eating apples, peeled and chopped
Milk Butter to cook the pancakes
Blackberry and honey sauce
200g blackberries (or blueberries)
2-3 tablesps. Honey
Juice of 1 lemon

To Cook

Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)

To make the sauce

Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.

Nutritional Analysis per Serving

Protein: 11g

Carbohydrates: 68g

Fat: 9g

Iron: 2mg

Energy: 386kcal

www.bordbia.ie

December 30, 2023

Cookies…naturally leavened with cinnamon, raisins, dark chocolate & peanut butter. Rolled in maple toasted oats!

Doireann’s Kitchen

Page Liked · 14 hrs

When you’re gifted a delicious tub of @butterbikeco cinnamon & raisin PB there’s only one thing to do…..bake cookies✌️
..
Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments

December 24, 2023

Stuffed Baked Cabbage Leaves with Cheese @BordBia

Serves 6

Ingredients

100g brown basmati rice
Salt and pepper
1-2 large green cabbages, such as Savoy
15g butter
8 rashers smoked dry cured streaky bacon, chopped
1 medium onion, chopped
2 garlic cloves, crushed
1 tablesp. chopped thyme leaves
2 tablesp. chopped sage
1 teasp. paprika
250g minced pork
250g minced beef
450ml vegetable stock

For the sauce:

1 small onion
4 cloves
500ml milk
1 bay leaf
½ tsp black peppercorns
30g butter
30g plain flour
Freshly grated nutmeg
200g cheese, thinly sliced

To Cook

Cover the brown rice in cold water and leave to soak for 10 minutes. Meanwhile, boil the kettle. Drain the rice, tip into a non-stick pan and add 200ml boiling water and a pinch of salt. Bring to the boil, cover and cook over a low heat for 25 minutes. Leave to cool.

For the sauce, stud the onion with the cloves and put into a pan with the milk, bay leaves and peppercorns. Bring to the boil and set aside to infuse with the flavours.

Meanwhile, remove 12 bright green leaves from the outside of the cabbages. Use the remainder of the cabbage for another meal. Drop the leaves into a pan of boiling salted water and cook for 2 minutes. Drain and refresh under cold water. Cut out and discard the thickest part of central stalk.

Melt the butter in a pan, add the bacon and fry until cooked but not browned. Add the onion and garlic and continue to cook for 5-6 minutes until the onion is soft but not browned. Tip into a mixing bowl and leave to cool.

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Add the cooked rice to the onions with the chopped herbs, paprika, minced pork, minced beef, ½ teasp. salt and some black pepper. Mix together well with your hands. Divide the mixture into 12.

Place one portion of the stuffing into the centre of each cabbage leaf, fold in the sides and roll up. Place side-by-side, seam-side down, in a lightly buttered shallow ovenproof dish. Pour over the stock, cover the dish with foil and bake for 30 minutes.

For the sauce, strain the infused milk into a jug. Melt the butter in a pan, add the flour and cook for a few seconds. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Simmer for 3-4 minutes. Remove from the heat and season to taste with nutmeg, salt and pepper. Preheat the grill to high.

Drain away any excess stock from the baking dish. Pour the sauce over the cabbage leaves and cover with the sliced cheese. Grill for 2-3 minutes until golden and bubbling. Serve.

http://www.bordbia.ie/consumer/recipes/StPatricksDay/Pages/StuffedBakedCabbageLeaveswithCheese.aspx

December 22, 2023

Avonmore Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth by Kevin Dundon

Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon

Ingredients

200g/8oz smoked salmon
200g/8 fl oz fish Stock
100g/4oz Avonmore Butter, softened
200g/8 fl oz Avonmore Whipped Cream
2 Gelatine Leaves
Salt
1 tbsp pernod
100g smoked salmon

For the Jelly:

700g/1 ½ lb Cucumber to obtain 300ml/10fl oz Cucumber Juice
10g/ ½ oz sugar
1 tsp Gelatine Powder
1 drop green colouring

Directions

1. To prepare the smoked salmon, place on a chopping board and remove the skin, then slice into 2 inch slices, and set aside.

2. Place the gelatine leave in 100mls cold water and allow to dissolve.

3. Pour the fish stock and pernod into a heavy based pan and bring to the boil, add the smoked salmon and reduce the heat allowing to simmer for 5 – 8 minutes to infuse. Using a hand blender blitz until a creamy consistency has been achieved, add the softened butter. Remove the gelatine from the water, and discard the water retaining the softened gelatine leaves. Add the gelatine to the smoke salmon mixture whilst still warm and stir well to combine all the ingredients. Pass the mixture through a fine sieve and allow to cool slightly.

4. Stir in the whipped cream and season to flavour.

5. Place the smoke salmon mixture into a piping bag and pipe into the small jars or ramekins.

6. Place the cucumber in a blender and remove the pulp onto a clean muslin cloth draped over a bowl. Squeeze the pulp to extract the juice from the cucumber and pour the juice from the bowl into a small pan and bring to the boil. Add the remaining ingredients and allow to boil for 2 – 3 minutes, set aside to cool. When cooled pour a thin layer over the salmon mousse mixture.

4.00 avg. rating (78% score) – 6 votes

http://cookwithavonmore.ie/recipe/smoked-salmon-mousse-with-cucumber-jelly-lemon-froth-by-kevin-dundon

December 22, 2023

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:

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.
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.
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
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.
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.