Tag: butter

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Rachel’s Broccoli Soup with Dubliner Toasts

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

 

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/

 

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Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

 

Ingredients:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Margarine (at room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs
  • 4 tablespoons Instant Coffee (dissolved in 1 tablespoon of boiling water, then cooled)
  • 50g/2oz Shamrock Chopped Walnuts (optional)

Icing/filling

  • 125g/4oz Icing Sugar (sieved)
  • 50g/2oz Butter or tubbed Margarine (at room temperature)
  • 1 tablespoon instant coffee (dissolved in 1 teaspoon of boiling water, then cooled)
  • Decoration
  • A few whole Shamrock Walnuts

Notes:

This recipe can be made in:

2 x 18cm/7″ Sandwich Tins 1x 2lb Loaf Tin (23cm x 11cm x 7cm/9″ x 4″ x 3″ approx.) 23cm/9″ Ring Tin

Method:

  1. Grease and base line the tin or tins with greaseproof paper.Pre-heat oven to 180°C/350°F/Gas 4.
  2. Place all the ingredients for the cake — flour, margarine, sugar, eggs, coffee and walnuts (if used) into a mixing bowl.
  3. Beat all ingredients together until mixture is smooth.
  4. Transfer to the prepared tin or tins and bake as follows:
  5. Place Sandwich tins, in upper shelf position, for 30 minutes approx
  6. Place 2lb Loaf tin, in central oven position, for 50 minutes to 1 hour approx
  7. Place Ring Tin, in central position, for 30 minutes approx.
  8. Cake is baked when top is gently pressed and it springs back.
  9. Remove from tin and cool on a wire tray.

To Make icing /filing:

  1. Beat all ingredients together until smooth and use to sandwich the cake or for topping or both!

Coffee and Walnut Cake