
Cook With Avonmore
51 m ·
Red Velvet Soufflés with Avonmore Whipped Cream are the perfect baking project to get your kids involved in: https://bit.ly/3clrugs

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