Kerrygold USA
Show them you care with Naturally Softer Pure Irish Butter, cilantro and lemon zest.
Roasted Herb Butter Salmon @KerrygoldUSA
Pasta tossed with succulent prawns finished with butter, lemon and herbs @KerrygoldIRL
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/…
Wild Mushroom & Spinach Lasagne By Rozanne Stevens
Ready Time 55 mins. Serves 8
Ingredients
- 1 box lasagne sheets
- 500g baby spinach leaves
- Light olive oil
- 500g selection of wild mushrooms
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2 sprigs thyme
- 200g Avonmore Grated White Cheddar
- Salt and pepper
- Fresh nutmeg
Bechamel sauce:
- 80g butter
- 80g plain flour
- 1 litre Avonmore Milk
- Salt and pepper
- Fresh nutmeg
Directions
- Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
- Heat a little more oil and gently fry the onion, garlic and thyme till soft.
- Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
- Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
- To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
- Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
- Cover the top layer very well with white sauce. Sprinkle over the cheese.
- Bake at 200°C for 30 to 40 minutes until golden and bubbling.
http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/
Happy that our farmers get a bit more brightness in their day #FarmerFriday @KerrygoldIRL
Isn’t there a grand stretch now spring is finally here! Happy that our farmers get a big more brightness in their day #FarmerFriday
Wild Mushroom & Spinach Lasagne By Rozanne Stevens
Ready Time 55 mins. Serves 8
Ingredients
- 1 box lasagne sheets
- 500g baby spinach leaves
- Light olive oil
- 500g selection of wild mushrooms
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2 sprigs thyme
- 200g Avonmore Grated White Cheddar
- Salt and pepper
- Fresh nutmeg
Bechamel sauce:
- 80g butter
- 80g plain flour
- 1 litre Avonmore Milk
- Salt and pepper
- Fresh nutmeg
Directions
- Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
- Heat a little more oil and gently fry the onion, garlic and thyme till soft.
- Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
- Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
- To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
- Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
- Cover the top layer very well with white sauce. Sprinkle over the cheese.
- Bake at 200°C for 30 to 40 minutes until golden and bubbling.
http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/
Kerrygold USA, This Raspberry Pavlova from @clodaghmckenna
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/ …
Mushroom Omelette with rocket and crusty bread. @BordBia
Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.
Serves 1
Ingredients
- 2 teasp. olive oil
- Knob of butter
- 100g mushrooms, sliced
- 3 large eggs
- 1 teasp. fresh chives, chopped
- A little salt and freshly ground black pepper
- Lightly-dressed rocket salad and crusty bread, to serve
To Cook
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.
Serving Suggestions
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
Mushroom Omelette with rocket and crusty bread. @BordBia
Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.
Serves 1
Ingredients
- 2 teasp. olive oil
- Knob of butter
- 100g mushrooms, sliced
- 3 large eggs
- 1 teasp. fresh chives, chopped
- A little salt and freshly ground black pepper
- Lightly-dressed rocket salad and crusty bread, to serve
To Cook
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.
Serving Suggestions
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
Chocolate, pear and chilli cake recipe ..
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/ …
Odlum’s Strawberry Cheesecake
Foodaware 