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/

Pumpkin Ravioli with Sage Brown Butter Sauce

Rec 295906 pumpkin ravioli sage

This recipe from the Sur La Table kitchen will become your new Fall favorite. The sweetness of the pumpkin filling complements the richness of the brown butter sauce. You can substitute butternut squash for the pumpkin if you prefer. You can also make a double batch of ravioli and freeze them in an airtight container for up to 1 month.