- 450g cooked, mashed potatoes
- 75g flour
- 2 eggs, beaten
- 2 tablesp. scallions, finely chopped
- Salt, pepper and nutmeg
- 50g butter, melted
- Smoked Salmon
- 125 ml natural yogurt
- 1 tablesp. dill, chopped
- Salt and black pepper
Mix the potatoes, 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.
Mix the yoghurt, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the yogurt mixture.
This recipe from the Sur La Table kitchen will become your new Fall favorite. The sweetness of the pumpkin filling complements the richness of the brown butter sauce. You can substitute butternut squash for the pumpkin if you prefer. You can also make a double batch of ravioli and freeze them in an airtight container for up to 1 month.
- For the filling:
- 1 small (2 pound) sugar pumpkin, trimmed, cut in half, seeds removed
- 2 tablespoons Kerrygold Unsalted Butter, cubed
- 1 large shallot, finely minced
- 1 cup finely grated Parmesan cheese or Dubliner Cheese
- Kosher salt and freshly ground black pepper
- 1 recipe Fresh Pasta Dough
- For the sauce:
- 1/2 cup (1 stick) Kerrygold Unsalted Butter
- 2 tablespoons sherry vinegar
- 2 tablespoons coarsely chopped fresh sage
To make ravioli filling: Preheat oven to 400°F and place a rack in the center. Arrange pumpkin, cut side down, on a parchment-lined rimmed baking sheet. Place in oven and roast until the pumpkin is tender when pierced with a paring knife, about 45 to 50 minutes. Remove from oven and allow it to cool. Using a spoon, scrape the roasted pumpkin flesh into a potato ricer and rice the pumpkin into a large bowl.
Place butter in a large skillet and heat over medium heat until butter foams. When foaming subsides, add shallots and cook, stirring frequently until soft, 4 to 5 minutes. Remove from heat and add shallot mixture and grated Parmesan cheese to pumpkin, stir well to combine. Taste and adjust seasoning with salt and pepper.
To make the ravioli: Lay one rolled out pasta sheet on a lightly floured work surface. Measure 2 inches in from one end of the pasta sheet and 2 inches down from the top edge and place 2 teaspoons of filling on that spot. Continue to drop 2 teaspoons of the filling, spaced 2 inches apart, until you come to the end of the pasta sheet. Using a small pastry brush, lightly brush pasta dough around and between the filling mounds with water. Lay a second sheet of pasta on top and press down around the filling to press out any air. Using a fluted pasta cutter or knife, trim the border of the dough and cut between the mounds to create ravioli. Repeat with the remaining pasta sheets and filling.
To make the brown butter sauce: Melt butter in a small skillet over medium-high heat, whisking occasionally, until the milk solids turn golden brown and the butter takes on a nutty aroma. Whisk in sherry vinegar, sage, and taste and adjust seasoning with salt and pepper.
To cook ravioli: Heat a large pot of water over high heat until boiling. Generously season the water with salt. Add the ravioli and cook until the pasta is al dente and the filling is heated through, about 4 minutes. Using a slotted spoon or spider, remove the ravioli from the water and transfer to serving platter. Spoon the brown-butter sauce over the top, season with salt and pepper and serve.
Before your resolutions start… Add chocolate to your oats! How delicious does this bowl look!?
We’re not sure if teacakes are so called because they go so well with a cuppa, but that’s our theory and we’re sticking to it. This sweet, fruity bake is best served still warm from the oven, with Dairygold melting into each slice. Mmm… even writing this makes us want to put the kettle on!
- 100g Dairygold Baking Block
- 150g self-raising flour
- 200g mixed fruit
- 100g brown sugar
- 2 eggs, lightly beaten
- A pinch of mixed spice
- A pinch of salt
Preheat your oven to 170°C/325°F/Gas Mk 3.
Line a cake tin with lightly buttered greaseproof paper, allowing some to overlap the edges.
Pour your mixed fruit into a saucepan, cover with water and bring to the boil.
Once boiling, reduce the heat and let the fruit simmer for 5 minutes.
Drain off the water and transfer the fruit to a large mixing bowl.
Add a softened 100g of Dairygold Baking Block, followed by the sugar, flour, spice, beaten eggs and a pinch of salt.
Once you’ve mixed all this together until well blended, pour the mix into your cake tin.
Bake in your preheated oven for an hour, then remove to cool – but not too much!