HEALTHY,WHOLESOME & V V TASTY! Try Catherines #IREAM Sun-Dried Tomato & Herb Bread with Soup http://bit.ly/1WUvsey
Field Mushroom Soup with Crunchy Garlic Croutons
Serves:
4-6 
This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.
Ingredients:
- 1½ lb field or open cup button mushrooms, chopped
- juice of ½ lemon
- 4 tbsp (2oz) Kerrygold Salted Butter
- 1 onion, chopped
- 1 large garlic clove, crushed
- 2 tbsp plain flour
- 3 cups (1½ pints) vegetable stock (from a stock cube is fine)
- pinch of freshly grated nutmeg
- ½ cup (4fl oz) cream
- 2 tsp chopped fresh chives
- For the garlic croutons:
- 4 tbsp (2oz) Kerrygold butter
- 2 thick slices sourdough bread, crusts removed and diced
- 1 large garlic clove, crushed
- salt and freshly ground black pepper
Directions:
Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.
Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.
Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.
To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.
Almond Cake with Apricot Brandy Sauce
Serves:
10
The cake owes its moist, spongy texture to the same thing that gives the sauce its luscious consistency: Kerrygold Irish Butter made with grass-fed cow’s milk. The soft, creamy butter does double duty in this dessert, and the result is a dish that’s twice as hard to forget.
Ingredients:
- 3/4 cup Kerrygold Pure Irish Butter
- 1 cup sugar
- 2 eggs plus 1 egg yolk
- 1/3 cup each: apricot preserves and sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups flour, divided
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (7 oz) tube pure almond paste, crumbled
- 1/2 cup sliced almonds
- Apricot Brandy Sauce:
- 1/4 cup Kerrygold Pure Irish Butter
- 1 cup brown sugar
- 1/3 cup heavy cream
- 1/4 cup peach brandy
- 1/4 cup apricot preserves
Directions:
Preheat oven to 350° F. Lightly butter a 9-inch round cake pan; set aside. With a mixer, cream together the Kerrygold Pure Irish Butter and sugar until light and fluffy – about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more. Stir together the flour, baking powder and salt; lightly fold into the batter with almond paste. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped. To prepare sauce, in a medium saucepan melt the Kerrygold Pure Irish Butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.
http://kerrygoldusa.com/recipes/almond-cake-with-apricot-brandy-sauce
Kate McDermott’s Cranberry Pie
You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.
Ingredients:
- 1 qt (4 cups) cranberries, chopped (add some whole berries, too)
- 1-1/4 cups sugar
- 3 teaspoons cornstarch (there’s a lot of pectin in cranberries so very little thickener is needed)
- A small pinch of nutmeg
- A small pinch of salt
- 1 oz orange (liqueur optional)
- 1/2-1 cup chopped walnut meats (optional)
- 1 Tablespoon Kerrygold Irish Salted Butter
- 1 egg white
- 1 Art of the Pie double crust recipe or your crust recipe of choice.
Directions:
- Put cranberries, sugar, cornstarch, nutmeg, salt, and optional walnuts and orange liqueur in a large bowl. Mix well with a spoon and set aside.
- Roll out bottom crust and place in pie plate and spoon cranberry filling into it. Dot top of filling with 1 tablespoon of Kerrygold Irish Butter broken into small pieces.
- Roll out remaining dough disk and carefully lay top crust over filling. Trim excess dough, crimp edges of pie and cut some vents in top crust.
- Separate egg white into a small bowl and fork beat with 1 tablespoon water. Brush crust with egg mixture and sprinkle with 1-2 teaspoons of sugar.
- Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 degrees F. Depending on your oven, it may take a little more time!
Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.
http://kerrygoldusa.com/recipes/kate-mcdermott-s-cranberry-pie
Darina Allen’s Irish Soda Bread
Ingredients:
- 1 pound all-purpose flour (about 3 1/2 cups)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 13 to 16 ounces buttermilk (depending on the consistency of the buttermilk)
Directions:
- Preheat the oven to 450° F.
- Mix the flours in a large wide bowl, add the salt and sieved baking soda. Lift the flour up with your fingers to distribute the salt and baking soda.
- Make a well in the center and pour in all the buttermilk. With your fingers stiff and outstretched, stir in a circular movement from the center to the outside of the bowl in ever increasing concentric circles. When you reach the outside of the bowl, seconds later the dough should be made.
- Sprinkle a little flour on the worktop. Turn the dough out onto the floured worktop. (Fill the bowl with cold water so it will be easy to wash later.)
- Sprinkle a little flour on your hands. Gently tidy the dough around the edges and transfer to oven tray. Tuck the edges underneath with your hand; gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.
- Cut a deep cross into the bread (this is called ‘blessing the bread’ and then prick it in the center of the four sections to let the fairies out of the bread).
- Bake in the preheated oven for 15 minutes then turn the oven down to 400°F for a further 15 or 20 minutes. Turn the bread upside down and cook for a further 5 to 10 minutes until cooked (the bottom should sound hollow when tapped). Cool on a wire rack
Variations:
- Brown Soda Bread: Replace half the all-purpose flour with whole wheat flour.
- Dubliner Soda Bread: Before baking, brush loaf with egg wash (egg beaten with a little milk) and sprinkle with shredded Dubliner cheese.
- Cheese Scones: After the soda bread has been shaped, flatten it out and cut into pieces to form scones. Brush tops with egg wash (egg beaten with a little milk), dip tops into shredded Dubliner cheese and bake, cheese-side up, 10 minutes in a 450° F oven; cook on wire rack.
http://kerrygoldusa.com/recipes/darina-allen-s-irish-soda-bread
Egg Free Banana & Nutella Muffins
Ingredients
225g / 8oz Odlums Cream Plain Flour
1 Teaspoon Odlums Bread Soda (sieved)
125g / 4oz Caster Sugar
2 Large Bananas (Mashed)
2 Tablespoons Kelkin Smooth Peanut Butter
150ml / ¼ pint Almond Milk
1 Teaspoon Kelkin Cider Vinegar
2 Tablespoons Sunflower Oil
2 Teaspoons Goodall’s Vanilla Extract
6 teaspoons Nutella
Method
- Preheat oven to 180°C/280°F/ Gas 4. Line a 12 hole muffin tin with paper cases.
- Put the flour, sugar and bread soda into a bowl and mix well.
- In a separate bowl beat the mashed bananas, peanut butter, milk, vinegar, oil and vanilla.
- Add the dry ingredients to the beaten ‘wet’ mixture and gently stir to combine.
- Fill the muffin cases with a tablespoon of mixture for each muffin. Top each one with a half a teaspoon of Nutella and swirl it with a cocktail stick or knife.
- Bake for about 15 minutes until risen and golden brown.
- Remove from the oven and leave in tin for 5 minutes, then transfer to wire tray to cool completely before storing.
Raspberry, Almond & White Chocolate Tart
Ingredients
- 100g (4oz) Avonmore butter, at room temperature
- 100g (4oz) icing sugar
- 25g (1oz) plain flour
- 100g (4oz) ground almonds
- 2 eggs
- 1 vanilla pod, split and seeds scraped out
- • large pinch ground cinnamon
- • 300g Raspberries
- • 2 oz White Chocolate Pieces
- • 1 tbsp toasted flaked almonds
For the pastry:
- 100g (4oz) butter, diced and chilled
- 175g (6oz) plain flour, plus extra for dusting
- pinch of salt
- 50g (2oz) caster sugar
- 1 egg yolk
- 1/2 tbsp Water
To serve:
- Raspberries
- 250ml Avonmore Fresh Dessert Cream
Directions
- To make the pastry, place the butter, flour, salt and sugar in a kitchen mixer and blend briefly until mixture resembles coarse bread crumbs.
- Add the egg yolk and water and mix together again briefly until the soft dough has formed. Cover in clingfilm and chill for 1 hour.
- Preheat the oven to 190C (375F), Gas mark 5. To make the almond filling, using electric whisk, cream the butter and icing sugar together in a large bowl. Add the flour and almonds and gradually beat in the eggs, vanilla, and cinnamon. Beat for another 5 minutes until light and fluffy. Fold in the white chocolate pieces.
- Roll out the pastry on a lightly floured surface, line a 23cm (9in) fluted loose-bottomed flan tin with the pastry. Chill again for 15 minutes. Spread the almond filling in the pastry base and carefully arrange the raspberries on top, gently pressing them into the filling.
- Bake the tart for 25-30 minutes until the tart is cooked through and golden brown on top.
- Garnish with raspberries and serve with Avonmore Fresh Dessert Cream, which is already slightly sweetened & ready to pour
http://cookwithavonmore.ie/recipe/raspberry-almond-white-chocolate-tart/
These Oat Scones are the perfect spring treat, and so simple to make too!
These Oat Scones are the perfect spring treat, and so simple to make too!
Try out our special recipe here:
http://www.flahavans.ie/recipes/oat-scones/412
Delicate Spinach Soup from Kerrygold
Prep:
45 Minutes
Ingredients:
- 1 lb. potatoes
- 1 bunch of spring onions
- 1 ¼ Tbsp. Kerrygold Salted Butter
- 14 oz. cream spinach
- 25 ¼ Fl. oz. vegetable stock
- 1 ¾ Fl. oz. whipping cream
- Fresh herbs (tarragon, parsley, dill, cress, chervil)
- Salt
- Pepper
- Nutmeg
- 3 ½ oz. Kerrygold Reserve Cheddar
Directions:
Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.
Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.
Flahavan’s Cranberry and Oat Bran Muffins
Ingredients
- 225g (8oz) plain flour
- 2 tsp baking powder
- 150g (5oz) caster sugar
- 75g (3oz) Flahavan’s Oat Bran
- 100g (4oz) cranberries
- 25g (1oz) icing sugar
- sifted Zest of an orange
- 1 egg
- Beaten 300ml (½ pint)of Milk
- 50g (2oz) melted butter or sunflower oil
Method:
- Sift the flour into a bowl with the baking powder. Add the sugar and the oat bran and mix. Toss the cranberries into the icing sugar. Add to the bowl with orange zest and stir to mix.
- Place the egg, milk and melted butter or sunflower oil into another bowl and beat lightly. Stir into the dry ingredients. Just do this casually – there is no need to over mix.
- Line a muffin tin with baking cases. Spoon the mixture into the lined muffin tin.
- Bake in a pre-heated oven at 200°C /400°F / Gas Mark 6 for around 15 minutes – or until risen and golden.
Serve warm or cold. Quick Tip Oat Bran is also great as a coating for fish before frying.http://www.flahavans.ie/recipes/cranberry-and-oat-bran-muffins/40
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