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Black Cherry Chocolate Pots

Black Cherry Chocolate Pots

Serves: 12

Ingredients

  • 250g black cherries
  • 800ml Millac Gold Double,A blend of buttermilk, vegetable fat and dairy cream
  • 800ml vanilla custard
  • 800g dark chocolate

Method

Place the cherries in a pan with a little water and reduce until the consistency of jam

Heat the Millac Gold Double, custard and chocolate in a thick bottom pan

Once the chocolate has melted and is completely stirred through the Millac Gold Double, remove from the heat

Pour into serving dishes

Once cooled slightly, place in the refrigerator overnight

http://www.pritchitts.com/recipes/black-cherry-chocolate-pots

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Scrambled Eggs with Smoked Salmon

scrambled-egg-smoked-salmon-smlServes: 12

Ingredients

Eggs

Lakeland Dairies Butter 

Millac Gold, blend of buttermilk, vegetable fat, dairy cream

Smoked salmon

Chives

Black pepper, salt

sourdough bread

Method

Break the eggs and whisk well

Melt the Lakeland Dairies Butter in a pan and add the eggs

Cook eggs until just starting to set

Remove from the heat and stir in the Millac Gold and season well

Place the scrambled egg on the toasted sourdough bread

Lay the smoked salmon over the egg and top with the chives and a little seasoning

http://www.pritchitts.com/recipes/scrambled-eggs-smoked-salmon

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Chilli and Garlic Flavoured Mussels with Pasta

Chilli and Garlic Flavoured Mussels with Pasta

 The chilli flakes give a little kick without overpowering the other flavours.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 1 kg mussels
  • 1 tablesp olive oil
  • 2 shallots, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 1 x 400g tin of chopped tomatoes
  • Pinch of chilli flakes
  • 300g linguine
  • 2 tablesp. chopped flat leaf parsley
  • Salt and freshly ground black pepper

To serve

:

  • Lightly dressed green salad

To Cook

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 olive oil in a large saucepan on a medium heat.  Add the shallots, garlic, chilli flakes and cook for 2-3 minutes. They should soften but not brown. Then add the tomatoes and simmer for ten minutes. Taste and season with black pepper and a little salt.

Cook the linguine in a large pot of salted boiling water according to the packet instructions.

While the pasta is cooking add the prepared mussels to the tomato sauce. 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.

When the pasta is cooked, drain, saving a couple of tablespoons of the cooking liquid.  Return the pasta to the saucepan it was cooked in along with the reserved cooking liquid.  Pour the mussels and tomato sauce on top of the pasta and mix well. Return the saucepan to a low heat for a couple of minutes to heat through.

Drizzle over some olive oil and sprinkle with the chopped parsley. Serve with a green salad.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 65g 

Fat: 9g 

Iron: 4.6mg 

Energy: 382kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/chilliandgarlicflavouredmusselswithpasta.aspx

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Rachel’s Sardine, Tomato and Avocado Bruschetta

 

rachel sardine brusch 18716

You will need:

A good handful of cherry tomatoes, quartered

3 tablespoons of extra virgin olive oil

Juice of half a lemon

Salt and freshly ground black pepper

A few leaves of basil, sliced

1 good quality tin of sardines, drained

1 ripe avocado, cut in to roughly 1cm (1/2in) dice

In a bowl, mix together the quartered cherry tomatoes, the extra virgin olive oil, the lemon juice and season to taste with salt and freshly ground black pepper.

Next, stir in the sliced basil, the drained sardines and diced avocado, taking care not to break them up too much. To serve, spoon your mixture on to your toasts and serve immediately.

Bruschetta Recipe & Toppings:

http://www.rachelallen.com/post/sardine-tomato-and-avocado-bruschetta

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Flahavan’s Oaty Carrot Cake by Neven Maguire

fla neven carrot cake fb 28616

Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.