nash19restaurant,Today we celebrate 25 years in business!

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Rachel’s Intensly rich dark chocolate brownie cake with tangy raspberries

This is my ultimate indulgence.

Warm it up and enjoy with friends after dinner or with a cup of tea… ideally with a dollop of cream!

This dark chocolate brownie cake is divine fresh out of the oven but is also totally delicious as it cools when the tanginess of the raspberries contrasts with the richness of the chocolate.

 http://www.rachelallen.com/post/intensly-rich-dark-chocolate-brownie-cake-tangy-raspberries

Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

Glenilen Raspberry Mousse

This is our favourite recipe and we made it on the farm for years, it’s simple to make and a healthy dessert option that always goes down well.
Print
Ingredients
  1. Raspberry Mousse
  2. Serves 4
  3. 75 g cream
  4. 50 g sugar
  5. 260 g natural yoghurt
  6. 7g powdered gelatine & 40 mls water
  7. 90g raspberries , fresh or frozen and broken in small pieces
Instructions
  1. Sprinkle the gelatine onto the water and quickly stir vigorously so there are no lumps and put it in microwave on defrost setting until just melted and clear, dont allow to boil.
  2. Whip the cream , add sugar and yoghurt and whip again.
  3. Mix in broken raspberries well.
  4. While still mixing add in the gelatine, dispersing thoroughly.
  5. You can substitute some of the yoghurt with more cream if you wish to make it more indulgent.
Notes *Gelatine strength can vary so we advise that one does a practice run first and increase/decrease accordingly.

Quiche with Asparagus, Leek and Kerrygold Reserve Cheddar Cheese

Leeks and asparagus cooked in melted Irish butter made with grass-fed cow’s milk and sunken into a delectable egg pie with grated Kerrygold Reserve Cheddar Cheese create kitchen aromas that border on hypnotic. This recipe whips up quickly and makes for the perfect easy weekday dinner or Sunday brunch.

Prep:  35-40 minutes
Cook:  20 minutes
Serves:  6
Ingredients:
  • 1 leek (white and light green parts only)
  • 1/2 bunch (8 ounces) asparagus, tough ends removed
  • 1 tablespoon Kerrygold Salted Butter
  • Kosher salt and white pepper
  • 1/2 teaspoon minced garlic
  • 4 large eggs
  • 3/4 cup heavy cream
  • Pinch of ground nutmeg
  • 1 nine-inch frozen pie shell, pre-baked*
  • 4 oz. grated Kerrygold Reserve Cheddar Cheese (about 1 cup)
Directions:

Place oven rack in lowest position and preheat oven to 375°F. Cut leeks in half lengthwise; slice thinly across and wash well. Cut asparagus into 1/2-inch pieces on a slight diagonal. In a large skillet, melt butter over medium heat. Add leek and season with salt and pepper. Cook about 2 minutes or until slightly wilted. Add asparagus and garlic and cook about 5 minutes or until asparagus is crisp-tender. Cool.

Whisk together eggs, cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Spread vegetable mixture on the bottom of the pie shell. Sprinkle evenly with cheese and carefully pour in cream mixture. Bake 30-35 minutes or until center of quiche is just set. Let stand 15 minutes before serving.

*To pre-bake crust, preheat oven to 400°F. Thaw pie shell for 10 minutes at room temperature. Place pie shell on a baking sheet, prick bottom and sides with a fork and line with buttered foil or parchment paper, buttered side down. Fill with dry beans or pie weights. Bake about 10 minutes or until pie shell looks dry. Remove foil and beans.

http://kerrygoldusa.com/recipes/quiche-with-asparagus-leek-and-kerrygold-reserve-cheddar-cheese/