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Neven’s Smoked Salmon & Prawn Linguini. Cook with Avonmore

lowressalmon_prawn_linguine_branded_12-266x266

Neven Maguire’s Avonmore Cooking Cream Collection

Ingredients

  • 250g linguini (good quality)
  • 250ml Avonmore Cooking Cream
  • 6 tbsp freshly grated Parmesan, plus extra to garnish
  • 150g sliced smoked salmon, thinly sliced into long strips (good quality)
  • 150g prawns , peeled & cooked
  • 4 tbsp torn fresh basil, plus extra to garnish
  • Sea salt and freshly ground black pepper

Directions

  1. Cook the linguini in a large pan of boiling salted water – the bigger the pan the less chance of sticking and it is a good idea to give this type of pasta a stir occasionally. This can take between 3-5 minutes from boiling – check with the packet instructions, they all vary.
  2. Pour the cream into a pan and bring to the boil, then boil for 2-3 minutes to thicken slightly, stirring occasionally. Remove from the heat and stir in the Parmesan, then season with pepper. The heat of the cream should melt the cheese.
  3. Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and prawns and basil until well combined. Divide among warmed pasta bowls and garnish with the remaining Parmesan and basil. Give each one a good grinding of black pepper and serve immediately.

http://cookwithavonmore.ie/recipe/nevens-smoked-salmon-prawn-linguini/

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Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/

 

Posted on

Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/

 

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Avonmore Protein Milk


jane.maguire_
Them bones, them bones need calcium ✔️ 🦴
Protein Milk by @avonprotein helping me recover from a #bbg back and bicep session!
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This is the milk I like to drink and add to shakes etc as it has 50% extra high quality whey and casein protein to which is also low in fat!! The milk contains a blend of muscle supporting micro nutrients, Zinc – supporting normal protein production and Magnesium, Vitamin D and Calcium aid normal muscle function. + it tastes soooo good 🤩😍 if you have never tried it you should, I am hooked 👌🏼
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Just got this set today and in love with the colour!! @womensbest 🙌🏻👌🏼
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#bbg #bbgstronger #thembonesneedcalcium #healthybodyhealthymind
Posted on

Avonmore Buttermilk Festive Cookies

Avonmore Buttermilk Festive Cookies

Method
Pre-heat the oven to 180c
1. Cream the butter and sugars together in an electric mixer until light and fluffy, approximately 3 minutes. Add the egg and vanilla and mix for 1 minute.
2. Add half the flour and mix gently, then half the buttermilk, then the remaining flour and then remaining buttermilk. Fold though the chocolate chips.
3. Scoop 1 tsp balls of mixture onto a lined tray, spaced 10 cm apart. Chill for 15 minutes.
4. Bake for 10-12 minutes until, golden around the edges. Cool on the tray for 5 minutes before transferring to a cooling rack.
5. Sandwich two cookies together with the buttercream icing. Roll some in the crushed candy canes. Will keep in an airtight container for a couple of days.
Buttercream Method:
1. Beat together the icing sugar and the butter with an electric mixer.
2. Turn the mixer down to low, add the milk gradually until it has all been incorporated. Finally add the vanilla and then beat on high speed until the frosting is light and fluffy.
Ingredients
225 g plain flour
½ tsp baking powder
½ tsp baking soda
113g butter, softened
100g granulated sugar
100g light brown sugar
1 egg
1 tsp vanilla extract
60ml Avonmore buttermilk
125g chocolate chips
Buttercream, to decorate
3 candy canes, crushed, to decorate
 
Buttercream Ingredients:
Icing.
250g icing sugar
80g Avonmore unsalted butter, softened
25 ml Avonmore milk
a couple of drops of vanilla extract.

lamb kebebs
Posted on

Avonmore Protein Milk


jane.maguire_
Them bones, them bones need calcium ✔️ 🦴
Protein Milk by @avonprotein helping me recover from a #bbg back and bicep session!
.
.
.
This is the milk I like to drink and add to shakes etc as it has 50% extra high quality whey and casein protein to which is also low in fat!! The milk contains a blend of muscle supporting micro nutrients, Zinc – supporting normal protein production and Magnesium, Vitamin D and Calcium aid normal muscle function. + it tastes soooo good 🤩😍 if you have never tried it you should, I am hooked 👌🏼
.
.
.
Just got this set today and in love with the colour!! @womensbest 🙌🏻👌🏼
.
.
#bbg #bbgstronger #thembonesneedcalcium #healthybodyhealthymind