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Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter

pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter-thumbnail

As a quick, light lunch pasta, this dish shines. The tomatoes cooked in Kerrygold Garlic & Herb Butter take on some of the aromatic flavor, while the zest of fresh herbs and the smoothness of quality mozzarella all play off one another. The secret, though, is the Kerrygold Dubliner Cheese. The sharp flavor of the grass-fed cow’s milk cheese adds just the right amount of bite and makes this dish one to remember.

Ingredients:

 Directions:

Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.

http://kerrygoldusa.com/recipes/pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter

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Strawberry Sundae

sundae

Serves 3-4

Ingredients

  • 450g strawberries
  • 2 tablesp. redcurrant jam
  • 1 x 500g carton of fromage frais

To Cook

Wash and hull the strawberries, reserve two to decorate the glasses.

Put the remainder of the strawberries in a pan with 2 teasp. water and the redcurrant jam.

Bring to the boil and stir until the jam is dissolved.

Remove from the heat and allow to cool.

Layer this mixture with the fromage frais in individual glasses, finishing with fromage frais.

Serving Suggestions

Decorate with the reserved strawberries, sliced in half

http://www.bordbia.ie/consumer/recipes/

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Top tips and recipes for blueberries from Rachel Allen

blueberry-jelly_0

Deliciously small and sweet, the blueberry is a lot more powerful than its modest size would lead you to believe. Nowadays hailed as a superfood, the blueberry has been enjoyed for many centuries by the Native Americans, who have long realised its potency in terms of high levels of antioxidants, as well as being hugely beneficial for the nervous system. It has also been claimed that the little purple berry packs a powerful punch for general brain health too, especially for improving memory – there’s an incentive for anyone who, like me, walks into a room for something and then cannot remember what that something is!
To get the maximum number of benefits of blueberries, however, they do need to be consumed raw, so make sure to keep a few punnets in the freezer for throwing into smoothies, juices and mueslis. It’s true, though, that the blueberries in the cheesecake recipe, opposite, are baked and so they are not as nutritious as raw berries, but the recipe is too divine to omit. The blueberry jellies, also opposite, are gorgeous, wobbly delights that both children and adults will love at the end of a meal, while the blueberry coulis recipe is a deliciously fresh, fruity sauce to pour over ice cream or even into the bottom of a glass of Cava – now there’s a good way to get your five-a-day if ever I heard one!

Blueberry Recipes:

 http://www.rachelallen.com/blog/top-tips-and-recipes-blueberries

 

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Ultimate onion tart

onion tart

Ingredients

  • 300g shortcrust pastry, thawed if frozen
  • 25g butter
  • 2 tbsp olive oil
  • 900g onion, halved and thinly sliced
  • 2 medium eggs
  • 300ml double cream
  • 40g vegetarian Parmesan-style cheese, grated

Method

  1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
  2. Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
  3. Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.