Happy New Year! Start 2016 as you mean to go on… With a bowl of Healthy Flahavan’s Oats!
- 450g strawberries
- 2 tablesp. redcurrant jam
- 1 x 500g carton of fromage frais
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.
- Blueberry jelly
- Blueberry and strawberry smoothie
- Baked blueberry and ricotta cheesecake
- Blueberry Coulis
- 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
- 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.
- 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.
- 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.
- 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
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.
Mix the yoghurt, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the yogurt mixture.
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.
- For the filling:
- 1 small (2 pound) sugar pumpkin, trimmed, cut in half, seeds removed
- 2 tablespoons Kerrygold Unsalted Butter, cubed
- 1 large shallot, finely minced
- 1 cup finely grated Parmesan cheese or Dubliner Cheese
- Kosher salt and freshly ground black pepper
- 1 recipe Fresh Pasta Dough
- For the sauce:
- 1/2 cup (1 stick) Kerrygold Unsalted Butter
- 2 tablespoons sherry vinegar
- 2 tablespoons coarsely chopped fresh sage
To make ravioli filling: Preheat oven to 400°F and place a rack in the center. Arrange pumpkin, cut side down, on a parchment-lined rimmed baking sheet. Place in oven and roast until the pumpkin is tender when pierced with a paring knife, about 45 to 50 minutes. Remove from oven and allow it to cool. Using a spoon, scrape the roasted pumpkin flesh into a potato ricer and rice the pumpkin into a large bowl.
Place butter in a large skillet and heat over medium heat until butter foams. When foaming subsides, add shallots and cook, stirring frequently until soft, 4 to 5 minutes. Remove from heat and add shallot mixture and grated Parmesan cheese to pumpkin, stir well to combine. Taste and adjust seasoning with salt and pepper.
To make the ravioli: Lay one rolled out pasta sheet on a lightly floured work surface. Measure 2 inches in from one end of the pasta sheet and 2 inches down from the top edge and place 2 teaspoons of filling on that spot. Continue to drop 2 teaspoons of the filling, spaced 2 inches apart, until you come to the end of the pasta sheet. Using a small pastry brush, lightly brush pasta dough around and between the filling mounds with water. Lay a second sheet of pasta on top and press down around the filling to press out any air. Using a fluted pasta cutter or knife, trim the border of the dough and cut between the mounds to create ravioli. Repeat with the remaining pasta sheets and filling.
To make the brown butter sauce: Melt butter in a small skillet over medium-high heat, whisking occasionally, until the milk solids turn golden brown and the butter takes on a nutty aroma. Whisk in sherry vinegar, sage, and taste and adjust seasoning with salt and pepper.
To cook ravioli: Heat a large pot of water over high heat until boiling. Generously season the water with salt. Add the ravioli and cook until the pasta is al dente and the filling is heated through, about 4 minutes. Using a slotted spoon or spider, remove the ravioli from the water and transfer to serving platter. Spoon the brown-butter sauce over the top, season with salt and pepper and serve.