Ferrero Rocher pavlova with Avonmore caramel whipped cream

pavlova-3-266x266

Ingredients

  • 4 egg whites (room temp)
  • 200g Caster Sugar
  • 3 tsp cornflour
  • 1 tsp white vinegar
  • 150g chopped hazelnuts
  • 2 x 350ml pots Avonmore Caramel Whipped Cream
  • 8 Ferrero Rocher
  • 1 x small bar milk chocolate
  • Hazelnut chips for sprinkling (optional)

Directions

  1. Preheat oven to 140°C/120c Fan/Gas mark 1. Line a baking tray with baking parchment.
  2. Using an electric mixer, beat egg-whites until soft peaks form.
  3. Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
  4. Mix the cornflour & vinegar in a cup and add the chopped hazelnuts. Add this to the egg whites, and fold in gently – DON’T mix.
  5. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter.
  6. Put in the oven, turn the temperature down to 120C/fan 100C/gas ½ and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).
  7. Carefully peel off the baking parchment and put the pavlova on a serving dish.
  8. Spoon the 2 tubs of Avonmore Caramel Whipped Cream over the pavlova and spread it out with a palette knife.
  9. Break up the Ferrero Rocher into small pieces & sprinkle on top. Melt the milk chocolate. Sprinkle some chopped hazelnuts (optional) over the top and drizzle with some melted chocolate.

http://cookwithavonmore.ie/recipe/hazelnut-pavlova-with-avonmore-caramel-whipped-cream/

 

Avonmore 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/

 

Avonmore 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/