Category: recipes

Posted on

Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

fla tomato soup

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.
Posted on

Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen

fish-gratin_0

Serves six.

You will need:

6 x 175g (6oz) pieces of haddock

Salt and freshly ground black pepper

225g (8oz) Irish mature Cheddar cheese, grated

1 tablespoon Dijon mustard

4 tablespoons cream

Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)

Pre-heat the oven to 180°C, 350°F, Gas 4.

First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.

The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.

To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.

Fish Pie Recipes:

http://www.rachelallen.com/post/gratin-haddock-imokilly-cheddar-and-mustard

Posted on

Kerrygold Buttery Irish Potato and Apple Bake

kerrygold_butter_irish_potato_and_apple_bake_with_bacon

Cook:  15 minutes
Serves:  8

Ingredients:
  • 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
  • 6 slices thick cut bacon, coarsely chopped
  • 6 tablespoons Kerrygold Pure Irish Butter
  • Chopped chives for garnish, optional
Directions:

Cook potatoes in boiling salted water for about 8 minutes or until almost cooked through. Add apples and cook for 5 minutes more or until potatoes and apples are tender; drain well. While potatoes are cooking, heat oven to 400° F and lightly butter an 11 X 7-inch baking dish. In a large skillet, cook bacon over medium-high heat for about 5 minutes or until golden brown and crisp, stirring frequently. Remove with a slotted spoon, then remove all but 2 tablespoons of bacon fat; add Kerrygold Pure Irish Butter to skillet. When butter has melted, add potatoes and apples. Toss well to coat with butter; cook and stir for about 5 minutes over medium-high heat to lightly brown. Transfer to prepared baking dish and top with cooked bacon. Bake for 15 minutes. Sprinkle with chives, if desired.

http://kerrygoldusa.com/recipes/buttery-irish-potato-and-apple-bake-with-bacon/

Posted on

Pineapple & Coconut Traybake

Pineapple & Coconut Traybake
CATEGORY: Weekly Recipe
COOK TIME: 35 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 175g/6oz Sugar
  • Pinch of Bread Soda
  • 2 Eggs
  • 2 tablespoons Oil
  • 1 x tin (432g) Crushed Pineapples (drained)
  • 225g/8oz Desiccated Coconut
  • 100g packet Chopped Walnuts

Topping (optional)

  • 50g/2oz Butter
  • 225g/8oz Cream Cheese
  • 350g/12oz Icing Sugar

How to:

  1. Preheat oven 180°C/350°F/Gas 4. Grease and line a Swiss Roll Tin 28cm x 18cm (11″ x 7″).
  2. Place eggs, oil and pineapple into a mixing bowl and beat together.
  3. Add flour, sugar and sieved bread soda and mix until well blended.
  4. Finally stir in the coconut and walnuts.
  5. Transfer to the tin and bake for 30 to 35 minutes or until golden brown in colour. When removed from oven, allow to sit in tin for 5 minutes, then transfer to a wire tray to cool.
  6. When cold cover with topping, if used, and cut into squares.

To make topping

  1. Beat together the butter, cream cheese and sieved icing sugar.
Pineapple & Coconut Traybake
Posted on

Macroom oatmeal with peaches & pomegranate

Macroom-Oatmeal

1 Serving

It’s wonderful on its own with a pinch of salt or with some fruit and honey. Use whatever fruit is good, ripe and in season. In winter, homemade jam is a perfect addition to porridge

 

Ingredients checklist
 1 tsp of water
 1½ teacups of milk
 a good pinch of sea salt
 ½ teacup of Macroom Oatmeal 
 soft brown sugar (optional)
Instructions
1.Put all the ingredients except the sugar into a saucepan on a medium heat and stir continuously. The oats will absorb the liquid very fast, so be careful not to let the mixture stick to the bottom.

2. After about 5 or 6 minutes, when the oatmeal has softened and is at the consistency of porridge, transfer to a bowl and sprinkle with a little bit of brown sugar if desired.

 

With saturn peaches, pomegranate and raw honey

3.Follow the same recipe as above, but use just a tiny pinch of sea salt. When you have transferred the oatmeal to your bowl, arrange some slices of good ripe Saturn peaches (also called doughnut peaches) in the middle, sprinkle a few pomegranate seeds over and drizzle generously with good-quality raw honey. Orange blossom or wildflower varieties work really well.

 

Posted on

Parmigiano Reggiano Retweeted – Classic Caesar Salad






Spinelli’s Sauce Co

@SpinellisSauce

Perfect Caesar Salad
Leaf fluttering in wind 3 romaine hearts
Bread 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
Cheese wedge ½ cup shredded Parmesan cheese Olive oil 1 jar of Spinelli’s Caesar Dressing Salt Ground pepper http://spinellissauceco.com/classic-caesar

Ingredients

  • 3 romaine hearts
  • 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • 1 jar of Spinelli’s Caesar Dressing
  • ½ cup shredded Parmesan cheese

Preparation:

If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.

Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.

http://spinellissauceco.com/classic-caesar-salad/

Posted on

Clodagh McKenna‏, My Carrot Cake with Orange Blossom frosting recipe

Makes 1 Cake (10 portions)

INGREDIENTS:

3 eggs

140ml/5floz vegetable oil, plus extra for greasing

220/7oz light brown sugar

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

350g/12oz grated carrots, (grated weight)

100g/3½ oz golden raisins

100g/3½ oz walnuts, chopped

200g/7oz self-raising flour

1/2 tsp bicarbonate of soda

For the orange blossom frosting 

300g/10½ oz cream cheese, chilled

70g/2½ oz butter, at room temperature

300g/10½ oz icing sugar, sifted

1 orange, zest only

2 teaspoons of orange blossom water

METHOD:

1.          Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.

2.        For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.

3.        Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.

4.       Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

5.        For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.

6.       Decorate with orange zest on top of the frosting.