Potato, Kale & Leek Quiche

Potato-Kale-Leek-Quiche-9357-266x266

Created by Mandy Mortimer for the Avonmore Blogger Competition http://www.mandymortimer.com/potato-kale-leek-quiche/

Ingredients

Crust Ingredients (Pâte Brisée)

  • 340g Plain Flour
  • 2 Tbsp Fresh Thyme, roughly chopped
  • 225g Unsalted Butter, chilled and cut into cubes
  • 1/2tsp Salt
  • 115ml Ice Cold Water

Filling Ingredients

  • 750g New Potatoes, rinsed
  • 150g Curly Kale, rinsed
  • 2 Leeks, split and rinsed
  • 250ml (1 cup) Milk
  • 250ml (1 cup) Avonmore Cooking Cream
  • 250ml (1 cup) Sour Cream
  • 6 Eggs
  • 2 tsp Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/4 tsp Grated Nutmeg
  • 100g (1 cup) Aged Cheddar, grated (smoked is optional but delicious)

Directions

For the Crust:

  1. Combine flour, thyme and salt in a large bowl with the butter
  2. Rub the butter into the flour with your fingertips until it resembles breadcrumbs, with a few good pea sized pieces remaining
  3. Tip: You can also use a pastry cutter or 2 knives to cut the butter into the flour
  4. Tip: Alternatively, you can do this in a food processor. Add half the butter, pulse a few times, add the remaining butter, and pulse until you get the breadcrumb texture and pea sized pieces of butter
  5. Add half of the water and stir the mixture with a blunt knife
  6. Add more water just until the dough start to clump together
  7. Tip: If using a food processor, stop adding water as soon as a ball just starts forming after pulsing together
  8. Tip mixture out onto a floured surface and lightly work the dough until it comes together to form a ball
  9. Tip: Don’t overwork the mixture, you want to still be able to see chunks of butter in the dough
  10. Flatten the ball of dough into a thick disc, wrap in clingfilm and chill for a minimum of an hour before using

For the Quiche

Prepare the crust:

  1. Remove chilled dough from the fridge and leave to stand at room temperature for about 15 mins, just so that it’s easier to roll out
  2. Meanwhile, line the bottom of a 9″ springform pan (or a 2″ deep quiche tin) with parchment paper and lightly butter the sides
  3. On a well floured surface, or between 2 sheets of parchment paper, roll out the pastry dough until about 5 – 7mm thick
  4. Carefully roll the pastry onto your rolling pin, then gently unroll it over your prepared tin
  5. Gently work the pastry into the tin, making sure it’s pressed into the corners
  6. Let the excess dough hang over the top of the pan, but reserve a small piece in case you need to patch any holes once baked
  7. Prick the bottom of the dough with a fork, then cover in clingfilm and leave to chill in the fridge for about 30mins, during this time preheat your oven to 180°C (160°C Fan assisted)
  8. Once chilled, line the pastry with crumpled parchment or heavy duty clingfilm and fill with baking beads or dried beans or rice
  9. Put tin on a baking sheet and blind bake for 25 mins
  10. Remove parchment or clingfilm with beans, use reserved dough to patch any cracks or holes if needed, then return to the oven and bake for a further 15 mins
  11. Leave to cool on a wire rack, and once cool, use a sharp knife to trim off the overhanging excess dough

Prepare the Vegetables:

  1. Cook the potatoes by bringing a large pot of salted water to the boil, add potatoes and cook for 10 – 12mins, until a sharp knife or fork can easily pierce all the way through a potato
  2. Drain potatoes and leave to cool
  3. Blanche the kale by bringing a large pot of salted water to the boil, add half of the kale and cook for about 1 min, just until tender but still firm
  4. Remove kale with a slotted spoon and leave to drain in a colander
  5. Add the remaining kale and do the same
  6. Chop the leeks into roughly 1cm discs
  7. Add a splash of olive oil and 1 Tbsp salted butter to a frying pan over medium high heat
  8. Once butter is melted, add the leek and sauté just until tender, between 2 – 5 mins
  9. Remove from heat and leave to cool
  10. Once potatoes are cool enough to handle, cut each potato into thirds or quarters, depending on size, so that each round is about 1cm thick
  11. For the kale, squeeze out any excess water then trim off and discard any thick stalks. Roughly chop the kale and set aside

Assemble & Bake the Quiche:

  1. Preheat oven to 180°C (160°C fan assisted)
  2. In a large bowl, whisk together the milk, cream, sour cream, eggs, salt, pepper & nutmeg until frothy
  3. Combine the chopped kale with the custard mixture
  4. Spread the potato pieces on the bottom of the pastry shell
  5. Tip: The pastry tin must be on a large baking sheet
  6. Evenly strew half of the leek and half of the grated cheese over the potato
  7. Carefully spoon the kale on top and strew with the last of the leek
  8. Pour the custard into the shell and fill to the brim
  9. Tip: You need to work quickly at this point, the pastry is quite porous and you may see some of the mixture seeping out the bottom of the tin, but as soon as it’s in the oven, the leaked mixture will cook and stop any more from seeping out
  10. Sprinkle the top with the remaining grated cheese
  11. Carefully place it on the middle shelf in the preheated oven, and reduce the temperature to 160°C (140°C Fan Assisted)
  12. Bake for 1h20 – 1h30, just until done but there’s still a slight jiggle in the centre
  13. Remove from the oven and leave to cool on a wire rack for 40mins – 1hour
  14. Carefully remove the tin and leave for another 10 – 15mins before cutting into
  15. Tip: Don’t be tempted to cut into it too soon, it won’t be firm enough and you’ll end up with a heap of scrambled egg on your plate rather than a slice of quiche
  16. Enjoy still warm, or refrigerate and enjoy the next day, either cold, or heated up and served with a fresh salad.
    

Avonmore Prawn Thai Green Curry

Prawn Thai Green Curry
Recipe cooking time 20 Minutes
Recipe cooking time 4 People
Ingredients
2 tbsp vegetable oil
2 tbsp green Thai curry paste
250ml Avonmore Cooking Cream
150ml coconut milk
200ml chicken stock
1 tbsp fish sauce
2 tsp brown sugar
2 tbsp lime juice
400g green beans, trimmed and halved
800g prawns, peeled and deveined
A small handful of fresh basil leaves
Directions
Heat the oil in a large frying pan over a medium-high heat. Stir in the curry paste and cook for one minute until fragrant.
 
Stir in the Avonmore Cooking Cream, coconut milk and stock until combined. Bring to a boil, then reduce the heat and simmer for five minutes.
 
Stir through the fish sauce, brown sugar and lime juice.
 
Add the green beans and prawns and cook for four minutes until the prawns are pink and beginning to curl.
 
Stir through the basil leaves until wilted and serve on a bed of steamed rice

To Serve:
Steamed rice

Avonmore Prawn Thai Green Curry

Prawn Thai Green Curry
Recipe cooking time 20 Minutes
Recipe cooking time 4 People
Ingredients
2 tbsp vegetable oil
2 tbsp green Thai curry paste
250ml Avonmore Cooking Cream
150ml coconut milk
200ml chicken stock
1 tbsp fish sauce
2 tsp brown sugar
2 tbsp lime juice
400g green beans, trimmed and halved
800g prawns, peeled and deveined
A small handful of fresh basil leaves
Directions
Heat the oil in a large frying pan over a medium-high heat. Stir in the curry paste and cook for one minute until fragrant.
 
Stir in the Avonmore Cooking Cream, coconut milk and stock until combined. Bring to a boil, then reduce the heat and simmer for five minutes.
 
Stir through the fish sauce, brown sugar and lime juice.
 
Add the green beans and prawns and cook for four minutes until the prawns are pink and beginning to curl.
 
Stir through the basil leaves until wilted and serve on a bed of steamed rice

To Serve:
Steamed rice

Avonmore recipes.Sweetcorn Chowder.

Sweetcorn Chowder. The Flourishing Pantry

Recipe cooking time

30 Minutes

Recipe cooking time

6 People

Recipe by The Flourishing Pantry

Directions

  1. Heat the olive oil in a large saucepan over a medium heat. Add the turmeric, cumin and cayenne, then cook for 1 minute, they should smell amazing.
  2. Add the onions and salt and cook for 5 minutes or until slightly softened. Add the garlic. Add a drizzle more oil if it’s all starting to stick to the pan.
  3. If you’re using corn on the cob, while the pan is sizzling away, cut the kernels off the corn cobs using a sharp knife. Stand them on their ends and slice downwards towards a chopping board, cutting as close to the core as you can.
  4. Add the corn to the onion mixture in the pan and stir to coat with the spices. Cook for 5 minutes, then add the stock. Bring to the boil, then reduce the heat to low and simmer for another 5 minutes.
  5. Remove the saucepan from the heat and transfer the mixture to a blender. If you don’t have a blender you can use a stick blender in the saucepan, just be careful not to flick it everywhere!
  6. Add the Avonmore Cooking Cream with the lime juice, put on the lid of your blender, then blend on high until smooth. You can make this any consistency you like: add water to thin if you want to, then season to taste with salt.
  7. Serve the soup in bowls, swirl through a drizzle more cream and torn fresh coriander leaves for colour and flavour.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp ground turmeric
  • 2 tsp ground cumin
  • 2 pinches cayenne pepper
  • 2 pinches cayenne pepper
  • 1 large or 2 small onions, chopped
  • 2 tsp salt, plus extra as needed
  • 6 garlic cloves, very finely chopped
  • 1 litre vegetable stock
  • 4 corn cobs or 4 x 80g cans sweetcorn
  • 100ml Avonmore Cooking Cream + extra for a swirl to serve
  • Juice of one lime
  • Handful fresh coriander leaves to garnish

https://www.avonmore.ie/recipes/sweetcorn-chowder-flourishing-pantry

Creamy Mustard Caper Cod – Rozanne Stevens

roz creamy cod tw 16616

Ingredients

  • 4 chunky cod fillets (or any firm white fish, fresh or frozen)
  • 450g frozen spinach

Creamy sauce:

  • 50g Avonmore butter
  • 50g flour
  • 1/2 cup Lemon lemon juice
  • 400ml Avonmore Supermilk
  • 1/2 onion, studded with 3 cloves
  • 2 bay leaves
  • 6 black peppercorns
  • 3 tbsp Avonmore Cooking Cream
  • 1tsp Dijon mustard
  • Salt and paper

Garnish:

  • 2 tbsp capers
  • 1/3 cup fresh dill, leaves plucked

Directions

  1. Allow the spinach to defrost overnight in the fridge or quickly defrost in the microwave. Squeeze out some of the excess water.
  2. To make the sauce, gently heat the milk with the onion, bay leaves and peppercorns.
  3. Melt the butter in a saucepan before adding in the flour to form a paste called a roux, stir well to mix. Slowly start pouring in the milk, stirring constantly. Add the lemon, cream and mustard and season well.
  4. In a large baking dish lined with parchment paper, spread out the spinach. Place the cod on top and season well. Pour over the creamy sauce. Bake at 200’C for 12 to 15 minutes until the cod is opaque and cooked through.
  5. Garnish with capers and fresh dill.

http://cookwithavonmore.ie/recipe/creamy-mustard-caper-cod-rozanne-stevens/

Flying Jacob – Rozanne Stevens

Ingredients

  • 4 skinless chicken breasts
  • 4 bananas, peeled, sliced into 1.5cm slices
  • 1 cup canned pineapple chunks, drained
  • 1 cup salted peanuts
  • 1 cup Heinz Chilli Sauce
  • 2 cups Avonmore Cooking Cream
  • 4 ounces bacon, cut into small piece

Directions

  1. Poach the chicken.  Bring a large soup pot of salted water to the boil over high heat.  Add the chicken and bring back to boil.  Reduce heat to medium and simmer for 10 minutes.  Remove chicken to a plate.  When cool enough to handle cut into 1/2-inch slices.
  2. Grease an ovenproof dish with butter.  Cover bottom with bananas then top with chicken.
  3. Scatter pineapple chunks over chicken and strew three quarters of the peanuts over this.
  4. Mix the chilli sauce and Avonmore Cooking Cream together with an electric mixer.
  5. Spread chilli cream over chicken and sprinkle with remaining peanuts.
  6. Bake at 180c for 30 minutes.
  7. In the meantime fry up the bacon, boil up some rice and make a salad.
  8. When the casserole is golden and bubbling, top it with the bacon and serve.
    
0.00 avg. rating (0% score) – 0 votes

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Avonmore Cream of Butternut Soup

butternut-soup-0332-266x266

Created by Mandy Mortimer, entry to the Avonmore Food Blogger Competition

Ingredients

  • 800g – 1kg Butternut Squash (+- 1 pound)
  • 1 Onion, diced
  • 2 cloves Garlic, finely chopped
  • 1l Chicken or Vegetable Stock (4 cups)
  • 1 cup Avonmore Cooking Cream
  • 1/2 Orange Zest & Juice
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • Salt & Pepper, to taste

Directions

  1. Pre heat oven to 220°C (200°C Fan Assisted)
  2. Cut the butternut lengthways to halve it
  3. Scoop out the seeds and discard
  4. Brush the cut side of the butternut with olive oil and sprinkle with a bit of salt
  5. Arrange the butternut cut side down on a baking tray
  6. Tip: I line the tray with tinfoil so make for easier clean up!
  7. Roast butternut for 30 – 40 mins, until a sharp knife or a fork can pass through the flesh
  8. Leave to cool on a wire rack, about 10mins
  9. Once cool enough to handle, use a spoon to scoop the roasted flesh out of the skin
  10. Discard the skin
  11. Tip: If you gave your butternut a wash beforehand, you can actually just roughly chop the butternut, skin and all, and use all of it in the soup, the skin should be soft enough and will blend easily
  12. In a large pot over medium heat, melt 2 Tbsp of butter in a dash of olive oil
  13. Add the chopped onions and sauté until onions are soft and translucent, stirring frequently, about 10mins
  14. Add the chopped garlic and sauté for another minute
  15. Raise the temperature to high and add the stock, spices, orange juice, zest and roasted butternut and bring to a boil
  16. Once it’s reached a boil, lower the heat to medium low and simmer for 30mins
  17. Blend the soup in a food processor or using a stick blender until soup is smooth
  18. Tip: If your food processor doesn’t have a large enough capacity, then blend the soup in 2 or 3 batches; pour the blended soup into a bowl and set aside until all of the soup is blended, then return all of it to the pot
  19. Still over a medium low heat, add the cream to the blended soup and simmer for a further 10 – 15 mins, until it’s at your preferred thickness
  20. Taste your soup and season with salt and pepper to taste
  21. Tip: I always add the salt last because it depends on how salty your stock is. If salty enough, you might not need to add any salt at all
  22. Serve with a drizzle of cream and freshly cracked black pepper, and of course, a lovely hunk of buttered bread
    
4.33 avg. rating (82% score) – 3 votes

http://cookwithavonmore.ie/recipe/cream-of-butternut-soup/

Avonmore Tomato & Basil Soup

avonmore tomato & basil soup

Quick, easy, warming – home warming and delicious

Ingredients

  • 25g Avonmore butter
  • 1 small onion, chopped
  • ¼ clove garlic finely chopped
  • ½ tbsp tomato puree
  • Pinch of sugar
  • 900g/2lb fresh vine ripened tomatoes cut in quarters
  • ½ organic chicken stock cube, dissolved in 100ml hot water
  • 85ml Avonmore cooking cream
  • ½ tsp freshly chopped basil
  • Sea salt & freshly ground black pepper

Directions

Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.

Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.

Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.

Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.

Avonmore Cream of Butternut Soup

butternut-soup-0332-266x266

Created by Mandy Mortimer, entry to the Avonmore Food Blogger Competition

Ingredients

  • 800g – 1kg Butternut Squash (+- 1 pound)
  • 1 Onion, diced
  • 2 cloves Garlic, finely chopped
  • 1l Chicken or Vegetable Stock (4 cups)
  • 1 cup Avonmore Cooking Cream
  • 1/2 Orange Zest & Juice
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • Salt & Pepper, to taste

Directions

  1. Pre heat oven to 220°C (200°C Fan Assisted)
  2. Cut the butternut lengthways to halve it
  3. Scoop out the seeds and discard
  4. Brush the cut side of the butternut with olive oil and sprinkle with a bit of salt
  5. Arrange the butternut cut side down on a baking tray
  6. Tip: I line the tray with tinfoil so make for easier clean up!
  7. Roast butternut for 30 – 40 mins, until a sharp knife or a fork can pass through the flesh
  8. Leave to cool on a wire rack, about 10mins
  9. Once cool enough to handle, use a spoon to scoop the roasted flesh out of the skin
  10. Discard the skin
  11. Tip: If you gave your butternut a wash beforehand, you can actually just roughly chop the butternut, skin and all, and use all of it in the soup, the skin should be soft enough and will blend easily
  12. In a large pot over medium heat, melt 2 Tbsp of butter in a dash of olive oil
  13. Add the chopped onions and sauté until onions are soft and translucent, stirring frequently, about 10mins
  14. Add the chopped garlic and sauté for another minute
  15. Raise the temperature to high and add the stock, spices, orange juice, zest and roasted butternut and bring to a boil
  16. Once it’s reached a boil, lower the heat to medium low and simmer for 30mins
  17. Blend the soup in a food processor or using a stick blender until soup is smooth
  18. Tip: If your food processor doesn’t have a large enough capacity, then blend the soup in 2 or 3 batches; pour the blended soup into a bowl and set aside until all of the soup is blended, then return all of it to the pot
  19. Still over a medium low heat, add the cream to the blended soup and simmer for a further 10 – 15 mins, until it’s at your preferred thickness
  20. Taste your soup and season with salt and pepper to taste
  21. Tip: I always add the salt last because it depends on how salty your stock is. If salty enough, you might not need to add any salt at all
  22. Serve with a drizzle of cream and freshly cracked black pepper, and of course, a lovely hunk of buttered bread

http://cookwithavonmore.ie/recipe/cream-of-butternut-soup/