- 250g Strong Plain Flour
- 1 tsp Fine Sea Salt
- 250g Avonmore Butter (room temperature)
- 150 ml cold water
- 350ml Avonmore Summer Whipped Cream
- 1 punnet strawberries, hulled and chopped
- Sift the flour and salt into a large bowl. Roughly break the Avonmore butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter, as you are looking for a marbled affect.
- Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm, rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 minutes in the fridge.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use.
- Roll out the pasty for use and using a pizza cutter form rows and columns so that you end up with a couple dozen rectangles, roughly the same size.
- Preheat the oven to 200◦C, line a tray with baking paper and place the pastry rectangles on individually, allowing some space between them.
- Bake the pastry squares for 10-15 minutes, remove from the oven and allow to cool on a baking tray.
To serve stack the 3 rectangles on top of each other with a layer of Avonmore Summer Whipped Cream and summer berries in between.
- 1 Tub Avonmore Low Fat Cottage Cheese
- 1 Slice of Smoked Salmon
- 2 Tsp Chopped Chives
- 1/2 lemon
- Salt and black pepper
- Using a large knife, finely chop the smoked salmon.
- In a large bowl combine the cottage cheese with the smoked salmon and chives.
- Add a squeeze of lemon, season with salt & pepper and mix through.
- Serve over hot baked potatoes.
This one pot dish is full of flavours and is really low in fat.
Cooking time: 15 minutes
- 2kg mussels
- 1 tablesp. olive oil
- 1 clove garlic, crushed
- 8cm fresh ginger (40g) chopped finely
- 1 chilli, finely chopped
- 2 teasp. curry powder
- 150ml water
- 1 tablesp. lemon juice
- 4 scallions, thinly sliced
- 300g pak choi, stalks and stem roughly chopped
- 160g beansprouts
- Freshly ground black pepper
- Crusty bread
Place the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.
Heat the oil in a large saucepan over a medium heat. Add the garlic, ginger and chilli and cook for a couple of minutes. Then stir in the curry powder and cook for another minute. Increase the heat and add in the water and lemon juice. Bring to the boil. Add the mussels and cover tightly. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.
Stir through the scallions, pak choi and beansprouts. Cook for another couple of minutes, gently stirring, to allow the vegetables to cook. Taste and season with a little black pepper.
Ladle in bowls or soup plates and serve with crusty bread to soak up the juice.
Nutritional Analysis per Serving
You could serve this omelette at any time of the day – brunch, lunch or dinner. A delicious meal in minutes
Serves Makes two omelettes
Cooking time: 10 minutes
- 140g locally caught, uncooked, Dublin Bay prawns, (approx. 12)
- A little olive oil
- Knob of butter
- A little salt and freshly ground black pepper
- 6 large eggs
- 1 tablesp. cold water
- 2 tablesp. chives, chopped
- 50g peas, defrosted
- Lightly-dressed rocket salad
- Crusty bread
Heat a non-stick frying pan, with a base is about 20cm in diameter. Add a little oil and a little butter. Once the butter is foaming, add in the prawns. Season and then sauté gently for 2-3 minutes. Remove to a plate and keep warm.
Break the eggs into a bowl and add the water, chives and a little salt and black pepper and lightly beat. Add a little more oil and then a little butter to the pan, swirling it around so that the base and sides get coated.
While the butter is still foaming, pour in half the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets.
When the eggs have almost set, scatter over half the pea and prawns. Cook for another minute or two then tilt the pan away from you slightly and use a palette knife to fold over the omelette. Slide on to a warmed plate. Repeat to make the second omelette.
Serve at once with the rocket salad and some crusty bread.
Nutritional Analysis per Serving