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.
The delicate flavour of the scallops and the crisp pastry are a lovely combination
Ingredients
2 x sheets of puff pastry, each about
30 x 20cm (12 x 8 inches)
Egg wash, made with 1 egg, beaten with 1 tsp milk
8 fresh scallops
4 tbsp extra virgin olive oil, plus extra for greasing
1 tsp finely shredded tarragon leaves
1 tbsp sea salt
1 tbsp ground black pepper
To serve
200g (7oz) lamb’s lettuce (mache) or baby leaves or greens
Juice of 1 lemon
Lemon wedges
Directions
Preheat the oven to 190oC/375oF/gas mark 5. Grease a baking sheet.
Roll out the puff pastry and, using a 10cm (4-inch) diameter biscuit (cookie) cutter, cut out four large circles. Place them on the prepared sheet and brush with the egg wash.
Slice the scallops into discs that are about 1cm (. inch) thick. Place them on the pastry circles so that they are slightly overlapping, drizzle with a little of the olive oil, sprinkle with tarragon and season with salt and black pepper.
Bake for 12–15 minutes or until the pastry is golden brown and the scallops are just cooked. Remove from the oven, drizzle with some more olive oil and serve immediately with lemon-dressed lamb’s lettuce and lemon wedges.
1. First, prepare the spice mix. In a small bowl, combine the smoked paprika, ground coriander, 2. ground cumin, dried oregano, salt and chilli powder. Stir and set aside. 3. Preheat a large sauté pan over medium heat. Add a drizzle of oil and add the chicken pieces and sprinkle with the spice mix. Cook stirring for 4-6 minutes, depending on the size of the dices. 4. Then, add the peppers, chilli, onions, and garlic. Continue to sauté for 2-3 minutes until just cooked through and the vegetables are just softened. 5. Remove from the heat, drizzle over the lime and check the seasoning for spices, salt and pepper. 6. Serve in warm tortillas with a spoonful of sour cream, and guacamole on the tortilla, some diced tomato, grated cheese and fresh coriander leaves. Enjoying while hot.
flahavans Did you know that blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples are all in season in Ireland in June? 🍓🍏 And we all know that nothing tastes better with porridge than fresh in-season fruit, sourced locally whenever possible! So if you’re looking for a healthy and tasty twist to your breakfast this morning, why not top your creamy oats with some of these delicious fruits for added goodness 🍓🍓 #FlahavansOats#JumpIntoJune
These are perfect for Mother’s Day and amazing for kids lunchboxes or as healthy toddler snack AND they freeze really well.
For Mums on Mother’s Day, it is so lovely for your little one to bring you up one of these in bed, served with fresh cream and strawberry jam. Mine always included their little homemade card and flower from our garden. It’s so simple but to them and me, it meant everything 💛
All of the ingredients are from @dunnesstores and comment RECIPE and I’ll DM the ingredients straight to your inbox.
1 Hour 
2 Loaf Tins
Foodaware 