Celebrate the 4th of July with our Fluffy American Style Pancake recipe.😎😍 The perfect breakfast treat to kick start the summer holidays. ☀️
Recipe here ➡️ https://bit.ly/2Xj5W8R
Stuffed Field Mushrooms with Avonmore Cottage Cheese. Perfect for a lunch time snack…
Happy Friday everyone! Why not try this easy recipe for Stuffed Field Mushrooms with Avonmore Cottage Cheese. Perfect for a lunch time snack or as a side at dinner http://bit.ly/1TSr4ya
Fresh Scallop Tartlets – Kevin Dundon @cookwithavonmore
The delicate flavour of the scallops and the crisp pastry are a lovely combination
Ingredients
- 2 x sheets of puff pastry, each about
- 30 x 20cm (12 x 8 inches)
- Egg wash, made with 1 egg, beaten with 1 tsp milk
- 8 fresh scallops
- 4 tbsp extra virgin olive oil, plus extra for greasing
- 1 tsp finely shredded tarragon leaves
- 1 tbsp sea salt
- 1 tbsp ground black pepper
To serve
- 200g (7oz) lamb’s lettuce (mache) or baby leaves or greens
- Juice of 1 lemon
- Lemon wedges
Directions
- Preheat the oven to 190oC/375oF/gas mark 5. Grease a baking sheet.
- Roll out the puff pastry and, using a 10cm (4-inch) diameter biscuit (cookie) cutter, cut out four large circles. Place them on the prepared sheet and brush with the egg wash.
- Slice the scallops into discs that are about 1cm (. inch) thick. Place them on the pastry circles so that they are slightly overlapping, drizzle with a little of the olive oil, sprinkle with tarragon and season with salt and black pepper.
- Bake for 12–15 minutes or until the pastry is golden brown and the scallops are just cooked. Remove from the oven, drizzle with some more olive oil and serve immediately with lemon-dressed lamb’s lettuce and lemon wedges.
Pecan and Salted Caramel Butter Cookies #avonmore
Recipe by Sharon Hearne-Smith
Ingredients
- 225g Avonmore Unsalted Butter, softened
- 200g icing sugar
- 300g plain flour
- 125g cornflour
- 100g pecans, finely chopped
- 1tsp ground cinnamon
- 2tbsp whole milk
- 150g Avonmore Salted Butter, softened
- 200g icing sugar
- 100g caramel (from a can or jar)
- 1/4 tsp roughlycrushed sea salt flakes
- 1tsp vanilla extract
Directions
The melt in the mouth, buttery cookies can be enjoyed as they are. However, when combined with the sweet but salty caramel buttercream filling, there will be no going back for you!
Enjoy these as an afternoon treat with a tea or coffee, include them on a party table or make for a school bake sale
First, to make the cookie dough, beat the butter and icing sugar with an electric mixer until smooth and fluffy. Add the flour, cornflour, pecans, cinnamon and milk and beat until well blended to give a smooth dough.
Divide the dough in half and roll each piece into a 25cm sausage shape. Wrap each one in a piece of parchment paper, twisting the ends to secure. Refrigerate for at least 1 hour until firm. This can be made up to a few days in advance or longer if frozen.
Meanwhile make the salted caramel filling. Beat the butter and sugar in an electric mixer or processor until smooth. Add the caramel, salt and vanilla and beat until well combined. Spoon into a piping bag which has been snipped to a 1-2cm opening and refrigerate until needed.
When ready to cook the cookies, preheat the oven to 160C (fan 140C), 325F, Gas Mark 3. Line 2 large baking trays with parchment paper. Unroll the cookie logs, trim the ends and cut each one into 24 x 1cm wide slices, arranging them spaced apart on the tray as you go. Bake for 20 minutes until just firm to the touch and just beginning to catch colour.
Remove and leave to cool on a wire rack, arranging half of them underside up. Once cool, pipe about a tablespoon of the filling into the centre of each of the upturned cookies. Top each one with another cookie, pretty side up, pressing it down gently to allow the filling to ooze to the edge. If the filling is quite soft them pop them into the fridge for about 20-30 minutes until firm.
These will last for about 3 days in an airtight container in the fridge.
TIPS
Use walnuts, almonds or roasted hazelnuts instead of the pecans if preferred.
Try out different cookie flavours by replacing the cinnamon and pecans with dried cranberry and white chocolate chip or lemon zest and poppy seeds. In which case replace the caramel sauce in the filling with melted and cooled white chocolate or lemon curd respectively.
Make minature versions by simply rolling the dough into longer and thinner rolls.
If you only need 12 cookies at a time, then freeze one dough roll and make half of the filling with each bake.
http://cookwithavonmore.ie/recipe/pecan-salted-caramel-butter-cookies/
Tostadas layered with chicken, avocado, refried beans, cheese and sour cream! @CookWithAvonmore
Cook With Avonmore
16 m ·
Tostadas layered with chicken, avocado, refried beans, cheese and sour cream! Delicious and hearty comfort food. Find this recipe and more at https://bit.ly/3uoBbA9
Pecan and Salted Caramel Butter Cookies
Recipe by Sharon Hearne-Smith
Ingredients
- 225g Avonmore Unsalted Butter, softened
- 200g icing sugar
- 300g plain flour
- 125g cornflour
- 100g pecans, finely chopped
- 1tsp ground cinnamon
- 2tbsp whole milk
- 150g Avonmore Salted Butter, softened
- 200g icing sugar
- 100g caramel (from a can or jar)
- 1/4 tsp roughlycrushed sea salt flakes
- 1tsp vanilla extract
Directions
The melt in the mouth, buttery cookies can be enjoyed as they are. However, when combined with the sweet but salty caramel buttercream filling, there will be no going back for you!
Enjoy these as an afternoon treat with a tea or coffee, include them on a party table or make for a school bake sale
First, to make the cookie dough, beat the butter and icing sugar with an electric mixer until smooth and fluffy. Add the flour, cornflour, pecans, cinnamon and milk and beat until well blended to give a smooth dough.
Divide the dough in half and roll each piece into a 25cm sausage shape. Wrap each one in a piece of parchment paper, twisting the ends to secure. Refrigerate for at least 1 hour until firm. This can be made up to a few days in advance or longer if frozen.
Meanwhile make the salted caramel filling. Beat the butter and sugar in an electric mixer or processor until smooth. Add the caramel, salt and vanilla and beat until well combined. Spoon into a piping bag which has been snipped to a 1-2cm opening and refrigerate until needed.
When ready to cook the cookies, preheat the oven to 160C (fan 140C), 325F, Gas Mark 3. Line 2 large baking trays with parchment paper. Unroll the cookie logs, trim the ends and cut each one into 24 x 1cm wide slices, arranging them spaced apart on the tray as you go. Bake for 20 minutes until just firm to the touch and just beginning to catch colour.
Remove and leave to cool on a wire rack, arranging half of them underside up. Once cool, pipe about a tablespoon of the filling into the centre of each of the upturned cookies. Top each one with another cookie, pretty side up, pressing it down gently to allow the filling to ooze to the edge. If the filling is quite soft them pop them into the fridge for about 20-30 minutes until firm.
These will last for about 3 days in an airtight container in the fridge.
TIPS
Use walnuts, almonds or roasted hazelnuts instead of the pecans if preferred.
Try out different cookie flavours by replacing the cinnamon and pecans with dried cranberry and white chocolate chip or lemon zest and poppy seeds. In which case replace the caramel sauce in the filling with melted and cooled white chocolate or lemon curd respectively.
Make minature versions by simply rolling the dough into longer and thinner rolls.
If you only need 12 cookies at a time, then freeze one dough roll and make half of the filling with each bake.
http://cookwithavonmore.ie/recipe/pecan-salted-caramel-butter-cookies/
Avonmore American Style Pancakes
Avonmore
@Avonmoretaste
·
There’s nothing better than a thick dollop of freshly whipped cream on top of your fluffy pancakes Try these American-style pancakes here by clicking on the link https://bit.ly/3GqCZ2C
Avonmore Creamy Smoked Salmon Gnocchi
Cook With Avonmore
4 h ·
Creamy Smoked Salmon Gnocchi in only 25 minutes!
A great way to introduce more Omega 3 to your diet! Add Avonmore Cooking Cream for the ultimate creamy consistency! Recipe 
https://bit.ly/3EWtIhBArdsallagh Goat’s Cheese Soufflé by Darina Allen
Ingredients
- 75g (3oz) butter, plus extra for greasing
- 300ml (½ pint) double cream
- 300ml (½ pint) milk
- a few slices of carrot
- 1 small onion, quartered
- 4–5 black peppercorns
- a sprig of thyme, a few flat-leaf parsley stalks and a little scrap of bay
- 40g (1½oz) plain flour
- 5 organic eggs, separated
- 110g (4oz) goat’s cheese (we use Ardsallagh), crumbled
- 75g (3oz) Gruyère cheese, finely grated
- 50g (2oz) mature Coolea or Parmesan cheese, finely grated
- good pinch of salt, cayenne, freshly ground black pepper
- and nutmeg
- 2 teaspoons fresh thyme leaves
To serve
- lots of thyme flowers, if available
- green salad
Directions
We have several farmhouse goat’s-cheesemakers in Ireland.We use Ardsallagh goat’s cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.
Preheat the oven to 230°C/450°F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a soufflé dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk
until the sauce thickens. Cool slightly. Add the egg yolks, goat’scheese, Gruyère and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12–15 minutes (or 9–11 minutesfor the individual soufflés) or until the sides and top are nicely puffedup and golden – the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.
http://cookwithavonmore.ie/recipe/ardsallagh-goats-cheese-and-thyme-leaf-souffle/
Ardsallagh Goat’s Cheese Soufflé by Darina Allen
Ingredients
- 75g (3oz) butter, plus extra for greasing
- 300ml (½ pint) double cream
- 300ml (½ pint) milk
- a few slices of carrot
- 1 small onion, quartered
- 4–5 black peppercorns
- a sprig of thyme, a few flat-leaf parsley stalks and a little scrap of bay
- 40g (1½oz) plain flour
- 5 organic eggs, separated
- 110g (4oz) goat’s cheese (we use Ardsallagh), crumbled
- 75g (3oz) Gruyère cheese, finely grated
- 50g (2oz) mature Coolea or Parmesan cheese, finely grated
- good pinch of salt, cayenne, freshly ground black pepper
- and nutmeg
- 2 teaspoons fresh thyme leaves
To serve
- lots of thyme flowers, if available
- green salad
Directions
We have several farmhouse goat’s-cheesemakers in Ireland.We use Ardsallagh goat’s cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.
Preheat the oven to 230°C/450°F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a soufflé dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk
until the sauce thickens. Cool slightly. Add the egg yolks, goat’scheese, Gruyère and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12–15 minutes (or 9–11 minutesfor the individual soufflés) or until the sides and top are nicely puffedup and golden – the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.
http://cookwithavonmore.ie/recipe/ardsallagh-goats-cheese-and-thyme-leaf-souffle/
Foodaware 