Merringue with Summer Fruit

bord bia meringue apr 16

Serves 10


  • 8 egg whites
  • 500g caster sugar
  • 1 teasp. white wine vinegar
  • 1 teasp. vanilla extract.

Summer Fruits

  • 400g strawberries
  • 200g raspberries
  • 200g blueberries
  • 200g blackberries
  • 250g caster sugar
  • Juice of 1 lemon

Cream Filling

  • 500g mascarpone cheese
  • 250g Compsey Greek-style yoghurt
  • Grated rind of one lemon

To Cook

For the meringues

Set the oven to 100ºC and line 2 baking sheets with parchment.  Combine the egg whites, sugar, vinegar and vanilla extract.  In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.  Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.  Bake for about 2 hours.  Cool to room temperature.

Summer Fruits

Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes.  Process the fruit mixture.  Set aside.

Cream Filling

Whisk the mascarpone, yoghurt and lemon rind together.

Serving Suggestions

Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.

Tasty Mediterranean Pasta

avon pasta salad apr 16


  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped


1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Potatoes with Cracked Black Pepper Flavour Melts



  • 500g Potatoes
  • 4 x 15g Dairygold Cracked Black Pepper Flavour Melts
  • Olive Oil
  • Sprig of Thyme
  • Salt


Peel and cut the potatoes into halves or quarters to make them all the same size. Scatter the potatoes into a roasting tray with a dash of olive oil, a pinch of salt and a sprig of thyme.

Pop in the oven and roast at 185°C/350°F/Gas Mark 4 for 1 hour – giving a good stir every 20 minutes. The potatoes will become tender, and have a sweet caramelised finish to them.

Pop the 4 Dairygold Cracked Black Pepper Flavour Melts on to the potatoes and watch them melt and glaze the potatoes, give them a quick stir and serve. Serve with chicken or fish.

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Tomato & Basil Soup

avon tomato soup apr 16


  • 25g Avonmore butter
  • 1 small onion, chopped
  • ¼ clove garlic finely chopped
  • ½ tbsp tomato puree
  • Pinch of sugar
  • 900g/2lb fresh vine ripened tomatoes cut in quarters
  • ½ organic chicken stock cube, dissolved in 100ml hot water
  • 85ml Avonmore cooking cream
  • ½ tsp freshly chopped basil
  • Sea salt & freshly ground black pepper


Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.

Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.

Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.

Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.

Roasted Squash, Spinach and Goats Cheese Tartlets


Serves 6


  • 250g prepared butternut squash
  • 1 tablesp. olive oil
  • Salt and freshly ground black pepper
  • 225g spinach, washed and large stalks removed
  • 150g Goats cheese
  • 2 large eggs
  • 200ml double cream
  • 40g Farmhouse cheese, finely grated

For the oatmeal pastry:

  • 175g plain flour
  • 175g oatmeal
  • ¾ tsp salt
  • 75g butter
  • 75g lard or white vegetable shortening, cut into pieces
  • 2 tablesp. chilled water, cut into pieces

To Cook

For the oatmeal pastry, put the flour, oatmeal and salt into a food processor or mixing bowl, add the butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water with a kitchen knife, or process briefly, until the mixture comes together into a ball. Knead briefly on a lightly floured surface until smooth.

Divide the pastry into 6 even-sized pieces. Roll each piece out on a lightly floured surface and roll out into approximately 15cm discs. Use to line 6 lightly buttered 10cm tartlet tins that are 3cm deep. Chill for 20 minutes.

Meanwhile, preheat the oven to Gas Mark 6, 200ºC (400ºF). Cut the prepared butternut squash into 2.5cm sized pieces. Place in a roasting tin with the olive oil and some salt and pepper and toss together. Spread out in a layer and roast for 20 minutes or until just tender.

Line the tartlet cases with squares of crumpled greaseproof paper and a thin layer of baking beans and bake blind for 15 minutes. Remove the paper and beans and return to the oven for a further 5-6 minutes until crisp and biscuit-coloured. Meanwhile, heat a large pan over a medium-high heat, add the spinach and cook for 2-3 minutes until it has wilted down into the base of the pan. Tip into a colander and gently press out the excess liquid. Season. Break the goats’ cheese into small pieces.

Remove the tartlet cases from the oven and lower the oven temperature to Gas Mark 5, 190ºC (375ºF). Arrange the pieces of roasted butternut squash, spinach and crumbled goats cheese in the tartlet cases. Beat the eggs and cream together in a jug with 25g of the grated cheese and some seasoning. Pour into each tartlet case and sprinkle with the remaining grated cheese. Place on a baking sheet and bake for 20 minutes until set and lightly golden. Serve warm.

Simple Souffle with Courgettes and Herbs



  • 8x medium free range eggs
  • 2x courgettes
  • 3 shallots
  • Knob of butter for frying
  • Salt & freshly ground black pepper
  • 20g sesame seeds (optional)
  • 4 oz feta cheese
  • 2x tablespoons chopped dill
  • 2x tablespoons chopped flat leaf parsley
  • 2x tablespoons chopped chives
  • A little cold water
  • 30g grated parmesan cheese

To Cook

Slice courgettes thinly. Finely chop shallots and sauté in butter. Add courgettes, cooking for a few minutes. Do not allow to brown. Season with salt and pepper and leave to cool.
Preheat oven to 180˚ degrees.
In a small frying pan, add sesame seeds on medium heat, stirring occasionally with wooden spoon. DO NOT ADD OIL. Sprinkle with pinch of salt and continue to stir until seeds have turned brown (not black).
Crumble feta and add to courgette mixture, gently. Sprinkle with freshly chopped herbs, parsley, dill and chives.
In a large bowl, beat the eggs vigorously, adding two to three tablespoons of water. Eggs should be beaten for about three minutes, which will ensure lightness. If eggs have not been beaten well enough, they will taste ‘heavy,’ so put the effort in. I use a large whisk instead of an electric mixer, so the eggs are never over-beaten.
Add eggs to courgette mixture.
Place courgette mixture in a greased pie dish, ensuring even distribution of courgettes and herbs. Sprinkle with freshly grated Parmesan cheese and top with toasted sesame seeds.
Bake for 35 to 40 minutes or until golden brown. Should be light in texture.
A delicious lunch dish, served with crusty, thin French bread and chilled white wine. Can also be enjoyed cold as part of a picnic lunch.