Smoked Salmon on Potato Cakes

bord bia smo sal on pot cakes

Very good, easy to prepare starter, potato cakes can be made ahead and reheated

 Serves 6

Ingredients

  • 450g cooked, mashed potatoes
  • 75g flour
  • 2 eggs, beaten
  • 2 tablesp. scallions, finely chopped
  • Salt, pepper and nutmeg
  • 50g butter, melted
  • 125 ml soured cream
  • 1 tablesp. dill, chopped
  • Salt and black pepper

To Cook

Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven.

Serving Suggestions

Mix the soured cream, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the cream mixture.

Baked mushroom risotto

rach mush ris mar 16

 Directions

In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.

Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.

Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.

As the onion is cooking, drain the porcinis but reserve the soaking liquid. Roughly chop the porcinis and set aside, then strain the soaking liquid and add to the simmering stock. Season this liquid with salt and pepper.

Add the chopped porcinis to the onion and cook, stirring frequently, for 1-2 minutes. Next, stir in the risotto rice and cook for two minutes, stirring gently. Add in the white wine, stir and cook for 2-3 minutes until it has evaporated. Pour in the simmering stock, stir to combine, place a lid on top and put it into the oven. Cook for 10-12 minutes until just al dente.

Remove the risotto from the oven, add the grated Parmesan and cubes of butter, then use a wooden spoon to beat everything together. Stir in the marjoram or parsley, whichever you are using, lemon juice and mascarpone, if using.

Serve immediately with grated Parmesan on top.

http://www.rachelallen.com/post/baked-mushroom-risotto

 

Tray Bake Chocolate Cake

Tray_Bake_326_265_60_c1

Ingredients

  • 250g caster sugar
  • 100ml sunflower oil
  • 2 large eggs, lightly whisked
  • 1 tsp vanilla extract
  • 1 tsp orange essence
  • 200ml natural yoghurt
  • 250g self raising flour
  • 50g cocoa powder
  • Crème fraîche, to serve

Method

  1. Line a rectangular oven tray (20cm x30cm x5cm) with parchment paper.
  2. Preheat the oven to 180ºc.
  3. In a large mixing bowl beat together the sugar, oil, eggs, vanilla essence, orange essence and yoghurt and mix until smooth and creamy.
  4. Sift in the flour and cocoa powder and mix or fold in, until evenly combined.
  5. Spread the mixture evenly in the prepared tin.
  6. Bake in the oven for 25 minutes until the cake springs back to the touch or until a skewer comes out clean when inserted.
  7. Transfer to a wire rack and allow to cool completely.
  8. Serve with Crème fraîche.

Ingredients

9 Count

Nutrition

241 Calories

Total Time

40 Mins

Serves

12

Nutritional Information (per serving)

  • Calories

    241kcal

  • Fat

    5.3g

  • Saturates

    2.0g

  • Carbs

    41g

  • Sugar

    24g

  • Protein

    4.6g

  • Salt

    0.26g

  • Fibre

    0.9g

Fluffy Scrambled Eggs

dgold scrambled eggs mar 16

Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper… whenever you fancy, really! Their fluffy, creamy texture should mean they’re a big hit with everyone, no matter how young or old.

Ingredients

  • 2 tbsp Dairygold
  • 4 eggs
  • 1/4 cup milk
  • Salt and pepper

Instructions

Crack the eggs into a bowl and add the milk and seasoning.

Blend it all together while you heat the Dairygold in a non-stick saucepan over medium heat.

Pour in the egg mixture and keep an eye on it, spatula at the ready.

As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft curds form.

Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you’ll only make them tough.

Once they’re cooked, remove from the heat and serve immediately if not sooner! The longer you leave them in the pan, even if the heat is off, the more they’ll continue to cook.

Serving suggestions? Where do we start! Here are just a few options:

A little chopped chives or basil really opens out their flavour.

They’re lovely with smoked salmon or sliced ham.

They make a perfect component of a fry-up.

They go great with cooked mushrooms, cherry tomatoes or spinach.

And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.

– See more at: http://www.yourdairygold.ie/food-made-better/fluffy-scrambled-eggs.aspx#sthash.DddteKFu.dpuf