Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch http://bit.ly/2jeIk62
Odlums American Style Pancakes with Honey and Berries
American Style Pancakes with Honey and Berries
CategorySelf Raising Flour
Cook TimeFew Mins
What you need:
- 125g/4oz Odlums Self Raising Flour
- 1 tablespoon Shamrock Golden Caster Sugar
- Pinch of Salt
- 1 Egg
- 150ml/¼ pint Milk
- Oil for frying
- Rowse Honey
- Mixed Berries
How to:
- Sieve flour and salt into a bowl, stir in the sugar (if using).
- Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
- Cover and allow to stand for about an hour.
- Heat a little oil on a pan and drop spoonfuls of batter onto pan.
- When mixture is puffed and bubbling on top, turn and cook on other side.
- Serve warm with Rowse Honey and mixed berries
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus – perfect tea for lots of hungry children
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Neven Maguire: Home Chef
Neven Maguire: Home Chef
Ingredients
- 24 asparagus spears
- 8 eggs
- 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
- 8 slices of cooked ham
- 1 tblsp olive oil
- Crêpes:
- 100 g plain flour
- 1 egg
- 300 ml milk
- sunflower oil (for frying)
- sea salt
- black pepper (freshly ground)
Method
- Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
- Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
- Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
- Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
- Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
- Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
- Season to taste.
Odlums wholemeal rye bread with avocado and tomato
Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch http://bit.ly/2jeIk62
Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup
Food on RTÉVerified account @RTEfood 34 minutes ago
Fluffy Blueberry Pancakes with Maple Syrup from Rachel Allen – http://ow.ly/KM2G30fqTkJ ⊃‾
Delicate Spinach Soup from Kerrygold
Prep:
45 Minutes
Ingredients:
- 1 lb. potatoes
- 1 bunch of spring onions
- 1 ¼ Tbsp. Kerrygold Salted Butter
- 14 oz. cream spinach
- 25 ¼ Fl. oz. vegetable stock
- 1 ¾ Fl. oz. whipping cream
- Fresh herbs (tarragon, parsley, dill, cress, chervil)
- Salt
- Pepper
- Nutmeg
- 3 ½ oz. Kerrygold Reserve Cheddar
Directions:
Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.
Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.
Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!
Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
.@Anahaugh 5 cloves of garlic perfect lamb stew. #MorningLive
@Anahaugh
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A tasty winter recipe to make you feel nourished and proud of yourself.
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BBC Morning Live
@BBCMorningLive
· 4h
.@Anahaugh shares the secret to making the perfect lamb stew. See the full feature on @BBCiPlayer for cooking instructions. #MorningLive
Avonmore Raspberry, Cream and Custard Trifles
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.
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.
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