Stuffed Bell Peppers with Avonmore Cottage Cheese



  • 4 Red Peppers, Halved
  • 150g Cooked Long- Grain Rice
  • 1/2 Small Onion, Chopped
  • 4 Cherry Tomatoes, Chopped
  • 4 tbsp Avonmore Cottage Cheese
  • 4 Shredded Basil Leaves
  • 1 tbsp tomato purée
  • 1 Clove Garlic Chopped
  • Avonmore grated cheddar cheese
  • Olive oil
  • salt and pepper


  1. Add some olive oil to a hot frying pan and fry the onion and garlic for 2 minutes. Transfer to a large bowl and allow to cool.
  2. Into the bowl add the rice, cherry tomatoes, cottage cheese, basil & tomato puree and mix together. Season with salt & pepper.
  3. Place the peppers in a large baking dish and spoon the cottage cheese/rice mixture into them.
  4. Bake in a preheated oven at 180°C for 20 minutes. Remove from the oven, sprinkle over the grated cheddar and bake for a further 5 minutes.
  5. Remove from the oven and serve.


Summer Berry Mille Feuille

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Summer Berry Mille Feuille- The perfect Summer dessert!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 200◦C, line a tray with baking paper and place the pastry rectangles on individually, allowing some space between them.
  7. 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.

Sautéed Mushrooms with Garlic and Thyme on Ciabatta

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These tasty mushrooms are a wonderful accompaniment to any meat dish, but adults and kids alike can also enjoy them as a great starter or snack when served on freshly toasted ciabatta.


  • 30g / 2 tbsp Dairygold
  • 1 tbsp olive oil
  • 1 clove of garlic, chopped
  • 1 medium onion, chopped
  • 300g sliced mushrooms (whichever variety you like)
  • 1 tablespoon chopped thyme leaves / dried thyme
  • Salt and freshly ground black pepper
  • 1 ciabatta loaf, divided in four


Heat a large saucepan to high heat and add the oil.

When the oil reaches smoking point (this might take a minute or two), add the Dairygold, onion and garlic.

To prevent the garlic from burning, toss the pan’s contents furiously.

Once the onions turn translucent, add the mushrooms. Keep tossing until all the mushrooms are golden brown and caramelized.

Add thyme and season with salt and pepper to taste.

Depending on what you’re doing them for, serve immediately as a side, or on toasted ciabatta.

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Super Speedy Porridge

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I have to admit that I have a very serious addiction to porridge! I crave it all the time and secretly wish that I could eat it for every meal every day, that’s how much I love it. I just love how warming and soothing it is, it’s like eating a giant hug. Plus it’s so creamy and you can top it with all your favourite things to create something insanely delicious. I normally add banana slices, fresh berries and lots of almond butter, plus some cacao nibs and pumpkin seeds for a little crunch!

This porridge recipe is an absolute saviour for those of you that have busy mornings as it only takes 3 minutes to make – how amazing is that! It also means that there’s now no excuse not to eat a beautifully healthy and energising breakfast every day. The secret to this recipe being so easy and speedy is that we soak the oats in boiling water for ten minutes, during this time you can get dressed and ready for the day while the oats soften perfectly. After those ten minutes the oats are soft enough to eat, so all you need to do is heat them up and add your toppings, which only takes three minutes – it’s like the best, healthiest instant porridge!Serves 2

– 2/3 of a cup of oats (100g)

– 2/3 of a cup of boiling water (200ml)

-1/3 of a cup of almond milk (100ml)


– Banana

– Berries

– Almond butter

– Pumpkin seeds, sunflower seeds and cacao nibs

Start by placing the oats in a saucepan with the boiling water, stir it together and then let it sit with the lid of the pan on for 10 minutes.

Once the oats have soaked and are soft, place the pan on a hob and heat it up with the almond milk for 3-4, stirring it every minute or so.

Then serve with your favourite toppings.

Rachel’s summer prawn and asparagus spaghetti