STRAWBERRY & KIWI SHORTCAKE SUNDAE

AVON21587_Avonmore_Fresh_Dessert_Cream_Image_262x262px

Ingredients

  • 250ml Avonmore Fresh Dessert Cream
  • Strawberry Coulis
  • 3-4 tablespoons sugar
  • 1 and ½ cup fruits (Strawberries and peaches, or kiwis)
  • Crushed shortbread biscuits

Directions

  1. Cut fruits – strawberries in half, peaches or kiwis wedged
  2. Spoon a small amount of the coulis into the bottom of each of the four tall glasses
  3. Top with the crushed shortbread & fruit
  4. Add another spoonful of the coulis on top and continue to layer the ingredients until the glass is almost full
  5. Pour Avonmore Fresh Dessert Cream over the mixture, allowing cream to indulgently coat the fruit and meringue
    
2.50 avg. rating (52% score) – 6 votes

Flahavans Baked Organic Salmon

fla baked salmon FB feb 16Did you know that Salmon is rich in vitamins and can decrease the risk of heart disease and some cancers? We’re like the salmon of knowledge today! What more of a reason do you need to try out our Organic Salmon recipe!?

 Serves 4

Ingredients:
  • 640g Organic Fillet of Salmon
  • 100g Flahavan’s Organic Porridge Oats
  • 100g Organic Bread Crumbs
  • 100g Leeks
  • 50g Organic Herbs
  • 50g Organic Honey
  • 100ml Fish Stock
  • 100ml Creme Fraiche
  • 50g Cabbage
  • 2 Shallots
  • 1 Lemon
  • Salt and Pepper to taste
Method:
  1. Place organic salmon on a chopping board, cut a slit down the centre.
  2. Toast the Flahavan’s Organic Porridge Oats in a pan, add breadcrumbs, chop shallots and sweat off in a small amount of butter.
  3. Place fresh herbs, Flahavan’s Organic Porridge Oats, breadcrumbs and shallots in a blender and blend to result in a green rustic oat crumb mixture.
  4. Brush the salmon with honey and top with the organic oat crumb mixture.
  5. Place the organic salmon on a baking tray, bake in oven at 180 degrees Celsius for 20 minutes.
  6. Prepare the cabbage and leeks, blanch off in boiling water and refresh.
  7. To prepare the sauce, place the fish stock in a saucepan and reduce by half.
  8. Add honey, lemon juice and chopped herbs.
  9. To serve, place organic salmon on top of the cabbage and leeks, dress salmon with sauce and garnish.
 http://www.flahavans.ie/recipes/baked-organic-salmon/271

Neven’s Apple Tart with Custard

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx

Breakfast Booster Banana & Oat Smoothie

 

Flahavan’s Oatmeal Pancakes

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Oatmeal Pancakes Makes: Approximately 12 pancakes
Ingredients
125g (5oz) plain flour
75g (3oz) Flahavan’s Progress Oatlets
2 eggs
600ml (I Pint) of Milk
Method:
1. Put all the ingredients into a food processor and pulse for 1 to 2 minutes.
2. Let the batter stand for 30 minutes or leave in the fridge overnight.
3. Heat the frying pan and oil it very ligthly. Use a soup ladle to put the pancake batter on the hot pan and spread it evenly over the pan. Fry for 1 or 2 minutes, turn and fry the oth side until golden brown.
4. Fill with savoury or sweet filling.
 http://www.flahavans.ie/recipes/oatmeal-pancakes/404