
Kerrygold USA
Show them you care with Naturally Softer Pure Irish Butter, cilantro and lemon zest.
It doesn’t get much simpler than this speedy classic – pasta tossed with succulent prawns finished with butter, lemon and herbs https://kerrygold.com/recipes/prawns-and-linguine/…
Ready Time 55 mins. Serves 8
http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/
Isn’t there a grand stretch now spring is finally here! Happy that our farmers get a big more brightness in their day #FarmerFriday
Ready Time 55 mins. Serves 8
http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/
Drinks and dessert, all in one. This Raspberry Pavlova from @clodaghmckenna features Kerrygold Irish Cream Liqueur: http://kerrygoldusa.com/recipes/kerrygold-irish-cream-liqueur-pavlova-with-raspberries/ …
Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside.
Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.
While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.
Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread.
Other suggested fillings are roasted peppers, crispy bacon, scallions or tomatoes, depending on what’s in the fridge.
http://www.bordbia.ie/consumer/recipes/eggs/pages/mushroomomelette.aspx
Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside.
Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.
While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.
Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread.
Other suggested fillings are roasted peppers, crispy bacon, scallions or tomatoes, depending on what’s in the fridge.
http://www.bordbia.ie/consumer/recipes/eggs/pages/mushroomomelette.aspx
This CHOCOLATE, PEAR AND CHILLI CAKE recipe is the perfect showstopping dessert if you are having friends over this bank holiday weekend, a crowd favourite fit to serve to Mary Berry herself! https://www.thecompletenatural.ie/now-you-re-cooking/chocolate-pear-and-chilli-cake/ …