Wild Mushroom & Spinach Lasagne By Rozanne Stevens

rozanne-mushroom-lasagne-266x266

Ready Time 55 mins. Serves 8

Ingredients

  • 1 box lasagne sheets
  • 500g baby spinach leaves
  • Light olive oil
  • 500g selection of wild mushrooms
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 200g Avonmore Grated White Cheddar
  • Salt and pepper
  • Fresh nutmeg

Bechamel sauce:

  • 80g butter
  • 80g plain flour
  • 1 litre Avonmore Milk
  • Salt and pepper
  • Fresh nutmeg

Directions

  1. Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
  2. Heat a little more oil and gently fry the onion, garlic and thyme till soft.
  3. Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
  4. Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
  5. To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
  6. Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
  7. Cover the top layer very well with white sauce. Sprinkle over the cheese.
  8. Bake at 200°C for 30 to 40 minutes until golden and bubbling.

http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/

Wild Mushroom & Spinach Lasagne By Rozanne Stevens

rozanne-mushroom-lasagne-266x266

Ready Time 55 mins. Serves 8

Ingredients

  • 1 box lasagne sheets
  • 500g baby spinach leaves
  • Light olive oil
  • 500g selection of wild mushrooms
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 200g Avonmore Grated White Cheddar
  • Salt and pepper
  • Fresh nutmeg

Bechamel sauce:

  • 80g butter
  • 80g plain flour
  • 1 litre Avonmore Milk
  • Salt and pepper
  • Fresh nutmeg

Directions

  1. Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
  2. Heat a little more oil and gently fry the onion, garlic and thyme till soft.
  3. Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
  4. Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
  5. To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
  6. Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
  7. Cover the top layer very well with white sauce. Sprinkle over the cheese.
  8. Bake at 200°C for 30 to 40 minutes until golden and bubbling.

http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/

Cheese & Onion Pie with Avonmore milk & butter

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Ingredients

  • 1 kg onions – roughly chopped in chunks
  • 1 kg potatoes –well scrubbed
  • 30g Avonmore Butter
  • 100ml Avonmore Milk
  • 2 sprigs fresh thyme
  • Salt and pepper
  • 1 x 250ml carton Avonmore Cooking Cream
  • 150g Avomore Cheddar Cheese – grated

Directions

  1. Steam or boil the potatoes until they are tender
  2. Meanwhile, melt the butter in a heavy bottomed pan that can go in the oven, add the onions and sprinkle over the fresh thyme. Cook the onions slowly over a low heat for 30-40 minutes until they have turned a deep, golden brown colour, turning them occasionally.
  3. Drain the potatoes and roughly chop them in the pot with a knife, leaving some chunks, add the butter and milk and season well with salt and pepper, stir well to combine
  4. Top the onions with the potatoes and pour over the contents of the carton of Avonmore Cooking Cream, sprinkle with the cheese and bake in a preheated oven at 200°C for 30 minutes
  5. This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli. Alternatively it makes a hearty meal to add to some meaty sausages or pork chops, enjoy it immediately to make the most of the creamy potatoes and sweet onions.

 

Traditional Brown Bread @CookWithAvonmore

Recipe cooking time 1 Hour Recipe cooking time 2 Loaf Tins

Ingredients

  • 640g Plain Flour
  • 340g Wholemeal Flour
  • 20g Oat Bran
  • 20g Wheat Bran
  • 1tsp Bread Soda
  • 1.5 tbsp Brown Sugar
  • 1tsp Salt
  • 870ml of Avonmore Buttermilk

Recipe cooking time 1 Hour Recipe cooking time 2 Loaf Tins

Method

  1. Preheat oven to 180ºC/ 350ºF/ Gas Mark 4.
  2. Using a large mixer with the spade attachments, mix all the dry ingredients together for 2-3 mins.
  3. Pour in the Avonmore Buttermilk and continue to mix for another 4 minutes until everything has mixed evenly throughout.
  4. Grease 2 standard loaf tins with butter or oil. Spoon the mix into both tins until approximately 3/4 full.
  5. Bake on the middle shelf of your oven for 1hr, then turn the bread out onto a wire rack and leave to cool. Enjoy!

Cook times and temperatures vary, you may need to adjust in accordance with the manufacturer’s guidelines.

https://www.avonmore.ie/recipes/traditional-brown-bread?

Cheese & Onion Pie with Avonmore milk & butter

Cheese-Onion-Pie-4-266x266

Ingredients

  • 1 kg onions – roughly chopped in chunks
  • 1 kg potatoes –well scrubbed
  • 30g Avonmore Butter
  • 100ml Avonmore Milk
  • 2 sprigs fresh thyme
  • Salt and pepper
  • 1 x 250ml carton Avonmore Cooking Cream
  • 150g Avomore Cheddar Cheese – grated

Directions

  1. Steam or boil the potatoes until they are tender
  2. Meanwhile, melt the butter in a heavy bottomed pan that can go in the oven, add the onions and sprinkle over the fresh thyme. Cook the onions slowly over a low heat for 30-40 minutes until they have turned a deep, golden brown colour, turning them occasionally.
  3. Drain the potatoes and roughly chop them in the pot with a knife, leaving some chunks, add the butter and milk and season well with salt and pepper, stir well to combine
  4. Top the onions with the potatoes and pour over the contents of the carton of Avonmore Cooking Cream, sprinkle with the cheese and bake in a preheated oven at 200°C for 30 minutes
  5. This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli. Alternatively it makes a hearty meal to add to some meaty sausages or pork chops, enjoy it immediately to make the most of the creamy potatoes and sweet onions.

 

Avonmore Chocolate Milk with Keelings strawberries

 

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Ingredients

  • 340g Keelings Strawberries, hulled
  • Avonmore Whipped Cream
  • 60g Sugar
  • 150g White Chocolate , Chopped
  • 700ml Milk
  • 1 teaspoon vanilla extract
  • 1 Pinch of Salt

Directions


1. In a bowl, sprinkle the Keelings strawberries with sugar and mix together. Leave to one side for 10 mins.
2. Blend the strawberries in a processor until smooth – filter through a sieve to remove any pulp or seeds.
3. Bring the milk to a simmer over a medium-low heat – stirring constantly. Stir in the chocolate and mix until smooth.
4. Add the Keelings strawberries to the chocolate milk along with the vanilla extract and salt – stir together.
5. Top drink with some Avonmore whipped cream and serve.

 

Recipe courtesy of Keelings

Lunchtime..mediterranean pasta with Avonmore Grated Cheddar & Mozzarella cheese

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.