Fresh berries, vanilla cheesecake, and a brownie crust come together in this decadent dish from @DessertForTwo: http://bit.ly/2vgC2YC
Fresh berries, vanilla cheesecake, and a brownie crust.@KerrygoldUSA
Odlums Peanut Butter Cookies
Category Afternoon Tea
Cook Time 15-25 mins
What you need:
- 175g/6oz Odlums Self Raising Flour
- 125g/4oz Butter (room temperature)
- 175g/6oz Shamrock Light Muscovado Sugar
- 125g/4oz Kelkin Crunchy Peanut Butter
- 1 Egg, beaten
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
- Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
- Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
- Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
- Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
- When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep them fresh.
Enjoying #DevonDay in the best possible way. The full recipe for these lovely scones is over on our website
Lakeland FS @lakelandFS 1 hour ago
Enjoying #DevonDay in the best possible way 
. The full recipe for these lovely scones is over on our website https://www.pritchitts.com/recipes/homemade-scones-jam-cream …
Best butter from the Emerald Isle. Look for the Shamrock!
When it comes to pure and creamy butter, look for the shamrock! We’re proud to be able to offer the best butter from the Emerald Isle for front and back of house https://www.pritchitts.com/sites/all/files/site/butter-is-better-infographic.pdf …
Crispy Baked Hake with Yogurt Tartar Sauce
Panko breadcrumbs, if available, make the coating extra crispy but they are not essential.
Serves 4
Cooking time: 30 minutes
Ingredients
- 4 hake fillets, approx. 175g each, skinned and boned
- 25g butter, melted
- 75g of stale breadcrumbs or Panko breadcrumbs
- 15g finely grated cheese
- 1 tablesp. chopped parsley leaves
- 40g plain flour
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
Yogurt Tartar Sauce
- 150g Greek style yogurt
- 1 teasp. Dijon-style mustard
- 1 tablesp. capers, drained and finely chopped
- 1 small gherkin, finely chopped
- 1 tablesp. chopped parsley leaves
To Cook
Preheat oven to Gas Mark 6, 200°C (400°F). Line a large baking tray with parchment paper. Brush a little of the melted butter over the parchment paper.
Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.
Season the hake with a little salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray. Brush the remaining melted butter over the top and sides of the fish. Place in the oven and bake for 15 minutes or until cooked through.
Meanwhile make the Yogurt Tartar Sauce:
Place yogurt, mustard, capers, gherkin, parsley, salt and pepper in a small bowl. Mix well to combine.
Serving Suggestions
Serve the sauce with the crispy hake, tender stem broccoli and sautéed potatoes.
Nutritional Analysis per Serving
Protein: 43g
Carbohydrates: 44g
Fat: 17g
Iron: 2.3mg
Energy: 504kcal
http://www.bordbia.ie/consumer/recipes/fish/pages/crispybakedhakewithyogurttartarsauce.aspx
Jam Drop Cookies…@KerrygoldIRL
We’ve got another gorgeous baking recipe from @chefshanesmith for the #AtHomeWithKerrygold series 😍 these delectable Jam Drop Cookies ✨ Swipe for Shane’s shopping list ☝️and on Wednesday we’ll share the full video tutorial with you .
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#kerrygold #butter #grassfed #instafood #foodie #kerrygoldbutter #grassfedbutter #healthyliving #realfood #ireland #recipe #instafood #cooking #delicious #healthy #homemade #recipes #foodlover #sweet #foodpics #baking #irishfood
Rachel Allen’s Strawberry and Rhubarb cobbler
Strawberry and rhubarb has to be my favourite summer flavour combination and in this recipe, the two juicy fruits lie underneath a thick blanket of crunchy, buttery deliciousness.
Bit blusterry alright..
Ray Ban – Baileys Cow.
Mary Flahavan’s Apple & Cranberry Crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
- Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
- Meanwhile boil the ingredients for compote for 3 – 4 minutes.
- When pastry is baked, fill with the apple and cranberry compote.
- To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
- Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
- Serve with ice cream or whipped cream.
http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419
Steam Sauteéd Fresh Asparagus#yourdairygold
If you’re after some asparagus tips to get everyone eating their greens, try this steam sautée method. It’s quick, simple and will give you perfectly cooked asparagus that’s delicious with most meat (especially chicken) and fish dishes.
Ingredients
- 60g / 4tbsp Dairygold or butter
- Shoots of asparagus (around 4 small handfuls per person)
- 100ml stock
- Salt and pepper (to taste)
Instructions
Trim off the tough ends of the asparagus.
Melt the Dairygold in a saucepan over a medium heat.
Add the trimmed asparagus and pour in around 100ml of stock.
Cover the saucepan, bring it to the boil and allow it to cook for 4-5 mins.
Serve with a pinch of salt and pepper and a dollop of Dairygold on top.
– See more at: http://www.yourdairygold.ie/food-made-better/steam-sauteed-fresh-asparagus.aspx#sthash.OZA4Yaad.dpuf
Foodaware 