Rachel’s Strawberry Muesli

rachel strawberry muesli

This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.

Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.

Salmon & Sesame Seed Cakes

SalSesSeeCak

Ingredients:

25g/1oz Odlums Cream Plain Flour 213g tin Red or Pink Salmon, drained and flaked 200g/8oz potatoes, cooked and mashed 1 Egg, beaten 1 tablespoon chopped Fresh Dill 1 teaspoon finely grated Lemon Rind 1 Dill Cucumber, finely chopped Sesame Seeds to coat

Method:

  1. Mix all ingredients, except sesame seeds, together and season with salt and pepper.
  2. Mix well and shape into 6 fish cakes and lightly coat in sesame seeds.
  3. Pan fry in hot oil for 3 minutes on each side or until golden brown.
  4. Drain on paper towel and serve.

http://odlums.ie/recipes/salmon-sesame-seed-cakes/

A Pancake Extravaganza by Rachel Allen

rachel pancakes

Tuesday is pancake time. In all their shapes and forms, they are a real favourite in our household. It isn’t just our children who get excited – I adore pancakes and love an excuse to make a real feast of them. There’s something so pleasingly simple, so supremely comforting about a perfectly browned pancake, unchallenging and uncomplicated, but always delicious.
We’ll make all different sorts of pancakes on different years, and often on the same day. I love thin pancakes – they’re called crepes in France, where they’re usually made with some buckwheat flour. I like to eat them rolled up with lemon and sugar, or the perennial favourite, Nutella! We like to make thin pancakes as a savoury treat too, omitting the sugar and making a creamy mushroom filling with bacon and perhaps some Gruyere cheese.
If you’d like to make your pancakes a little more elaborate than just a squeeze of lemon and sugar, you can try this divine orange butter recipe, opposite, that we often make at the cookery school.
At other times, we like to make big, fluffy American pancakes, served with rashers and plenty of maple syrup. I’ve written recipes for blueberry and lemon pancakes in these pages before, as well as in a number of my cookbooks.
The Italian recipe here is a totally different take on pancakes that I’ve made on Pancake Tuesday in previous years. It was inspired by a conversation I had with the great Italian chef, Aldo Zilli. He told me a wonderful story about his mother using light pancakes as an alternative to pasta in certain dishes, and I’ve discovered that they work wonderfully with rich tomato sauces. The Italian baked pancakes with tomato sauce recipe, opposite, uses the pancakes in place of lasagne sheets, which adds a fluffiness to the dish. It’s a perfect family dish and would make a great centrepiece to a Shrove Tuesday dinner table.
Tip
Adding melted butter to the pancake batter will make a real difference to the pancakes’ flavour and texture. It also makes it possible to cook them without having to grease the pan every time.

Pancake Recipes:

 http://www.rachelallen.com/blog/pancake-extravaganza

 

Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter

pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter-thumbnail

As a quick, light lunch pasta, this dish shines. The tomatoes cooked in Kerrygold Garlic & Herb Butter take on some of the aromatic flavor, while the zest of fresh herbs and the smoothness of quality mozzarella all play off one another. The secret, though, is the Kerrygold Dubliner Cheese. The sharp flavor of the grass-fed cow’s milk cheese adds just the right amount of bite and makes this dish one to remember.

Strawberry Sundae

sundae

Serves 3-4

Ingredients

  • 450g strawberries
  • 2 tablesp. redcurrant jam
  • 1 x 500g carton of fromage frais

To Cook

Wash and hull the strawberries, reserve two to decorate the glasses.

Put the remainder of the strawberries in a pan with 2 teasp. water and the redcurrant jam.

Bring to the boil and stir until the jam is dissolved.

Remove from the heat and allow to cool.

Layer this mixture with the fromage frais in individual glasses, finishing with fromage frais.

Serving Suggestions

Decorate with the reserved strawberries, sliced in half

http://www.bordbia.ie/consumer/recipes/

Top tips and recipes for blueberries from Rachel Allen

blueberry-jelly_0

Deliciously small and sweet, the blueberry is a lot more powerful than its modest size would lead you to believe. Nowadays hailed as a superfood, the blueberry has been enjoyed for many centuries by the Native Americans, who have long realised its potency in terms of high levels of antioxidants, as well as being hugely beneficial for the nervous system. It has also been claimed that the little purple berry packs a powerful punch for general brain health too, especially for improving memory – there’s an incentive for anyone who, like me, walks into a room for something and then cannot remember what that something is!
To get the maximum number of benefits of blueberries, however, they do need to be consumed raw, so make sure to keep a few punnets in the freezer for throwing into smoothies, juices and mueslis. It’s true, though, that the blueberries in the cheesecake recipe, opposite, are baked and so they are not as nutritious as raw berries, but the recipe is too divine to omit. The blueberry jellies, also opposite, are gorgeous, wobbly delights that both children and adults will love at the end of a meal, while the blueberry coulis recipe is a deliciously fresh, fruity sauce to pour over ice cream or even into the bottom of a glass of Cava – now there’s a good way to get your five-a-day if ever I heard one!

Blueberry Recipes:

 http://www.rachelallen.com/blog/top-tips-and-recipes-blueberries

 

Ultimate onion tart

onion tart

Ingredients

  • 300g shortcrust pastry, thawed if frozen
  • 25g butter
  • 2 tbsp olive oil
  • 900g onion, halved and thinly sliced
  • 2 medium eggs
  • 300ml double cream
  • 40g vegetarian Parmesan-style cheese, grated

Method

  1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
  2. Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
  3. Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

Organic Smoked Salmon on Potato Cakes with Natural Yoghurt

Smoked-Salmon-on-Potato-Cakes

  Makes 12

Ingredients

  • 450g cooked, mashed potatoes
  • 75g flour
  • 2 eggs, beaten
  • 2 tablesp. scallions, finely chopped
  • Salt, pepper and nutmeg
  • 50g butter, melted
  • Smoked Salmon
  • 125 ml natural yogurt
  • 1 tablesp. dill, chopped
  • Salt and black pepper

To Cook

Mix the potatoes, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge.

15 minutes before serving reheat in a hot oven.

Serving Suggestions

Mix the yoghurt, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the yogurt mixture.

http://www.bordbia.ie/consumer/recipes/