butter – Page 6 – Foodaware

November 20, 2024

Ardsallagh Goat’s Cheese Soufflé by Darina Allen – Cook with Avonmore

Ingredients

75g (3oz) butter, plus extra for greasing
300ml (½ pint) double cream
300ml (½ pint) milk
a few slices of carrot
1 small onion, quartered
4–5 black peppercorns
a sprig of thyme, a few flat-leaf parsley stalks and a little scrap of bay
40g (1½oz) plain flour
5 organic eggs, separated
110g (4oz) goat’s cheese (we use Ardsallagh), crumbled
75g (3oz) Gruyère cheese, finely grated
50g (2oz) mature Coolea or Parmesan cheese, finely grated
good pinch of salt, cayenne, freshly ground black pepper
and nutmeg
2 teaspoons fresh thyme leaves

To serve

lots of thyme flowers, if available
green salad

Directions

We have several farmhouse goat’s-cheesemakers in Ireland.We use Ardsallagh goat’s cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.

Preheat the oven to 230°C/450°F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a soufflé dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk

until the sauce thickens. Cool slightly. Add the egg yolks, goat’scheese, Gruyère and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12–15 minutes (or 9–11 minutesfor the individual soufflés) or until the sides and top are nicely puffedup and golden – the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.

http://cookwithavonmore.ie/recipe/ardsallagh-goats-cheese-and-thyme-leaf-souffle/

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November 18, 2024

Odlums Red Velvet Cupcakes & Cream Cheese Topping

What you need:

200g/7oz Odlums Cream Plain Flour
125g/4oz Butter (room temperature)
150g/5oz Granulated Sugar
1 Egg
2½ tablespoons Cocoa Powder, sieved
½ teaspoon Goodall’s Vanilla Extract
25ml/1 bottle Goodall’s Red Colouring
150ml/¼pt Buttermilk
Pinch of Salt
½ teaspoon Odlums Bread Soda, sieved
1½ teaspoons White Vinegar

Topping

125g/4oz Butter (room temperature)
100g Cream Cheese
325g/11oz Icing Sugar (sieved)
1 teaspoon Goodall’s Vanilla Extract

How to:

Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
Cream butter and sugar together until light and creamy. Add the egg and beat well.
Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked

Red Velvet Cupcakes & Cream Cheese Topping

October 22, 2024

This sweet and tart trifle is made with layers of homemade speculoos crumble, cherries and yoghurt

Kerrygold Ireland‏ @KerrygoldIRL 19 minutes ago

This sweet and tart trifle is made with layers of homemade speculoos crumble, cherries and yoghurt #christmas #kerrygoldmemories https://kerrygold.com/ie/recipes/trifle-with-speculoos-crumble-and-yoghurt/ …

September 26, 2024

Oaty Blueberry Muffins with Ginger and Pear Frosting

Serves 16*

*depending on the size of your muffin cases

This is a great recipe to impress when the girls are coming around for an afternoon chat. That said, my children love to bake these with me too. The blueberries give them the added extra goodness.

Ingredients:

300g golden caster sugar

4 eggs

170ml sunflower oil

100ml milk

280g self-raising flour

100g Flahavan’s Progress Oatlets

½ tsp ground ginger

½ tsp salt

150g blueberries

1 large pear, peeled and finely diced

For the Topping

150g cream cheese

100g butter, softened

2 pieces stemmed ginger, very finely chopped

2 tsp ginger syrup

350g icing sugar

2 poached pears, thinly sliced for decorating

Edible flowers to decorate (optional)

Method:

Preheat the oven to 170°C/Fan 150°C/Gas 3.

Place muffin cases in a muffin tray.

Whisk the sugar, eggs, milk and oil together until thick and pale.

Fold in the flour, oatlets, ginger and salt.

Stir in the blueberries and diced pear.

Spoon the mixture into the muffin cases.

Bake for 25 – 30 minutes or until lightly golden.

Place on a cooling rack.

Cream the butter in a large bowl, then add some icing sugar, followed by the cream cheese and the rest of the icing sugar. Spoon in the ginger syrup.

Pipe or spread over the cool muffins, decorate with chopped ginger and place slices of pear and a pretty edible flower on the top.

Tip:

If using soft fruit like raspberries, just place fruit in freezer for about ½ hour and they will stay fairly whole when baked.

http://www.flahavans.ie/recipes/oaty-blueberry-muffins-with-ginger-and-pear-frosting-/247

August 3, 2024

Apple and Yoghurt Pancakes with Blackberry and Honey Sauce

Serves 6

Cooking time: 15 min

Ingredients

300g self-raising flour
50g sugar
4 eggs
150ml natural yoghurt
2 eating apples, peeled and chopped
Milk Butter to cook the pancakes
Blackberry and honey sauce
200g blackberries (or blueberries)
2-3 tablesps. Honey
Juice of 1 lemon

To Cook

Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)

To make the sauce

Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.

Nutritional Analysis per Serving

Protein: 11g

Carbohydrates: 68g

Fat: 9g

Iron: 2mg

Energy: 386kcal

www.bordbia.ie

June 27, 2024

Banana Bread with flaky coconut frosting from @clodaghmckenna‏ @KerrygoldUSA

vKerrygold USA‏ @KerrygoldUSA Nov 3

Start a sweet day with flaky coconut and cream cheese frosting over this moist Banana Bread from @clodaghmckenna. http://bit.ly/2AhFIcO

January 7, 2024

Molly Malone’s cockle and mussel chowder @rachelallen1

Molly Malone was a beautiful girl who sold cockles and mussels and died tragically of a fever while still young, or so the song goes. Molly may not have been a real girl, but since at least the 17th century, there have been fishmongers on the streets of Dublin who sell ‘Cockles and Mussels, alive, alive, oh!’

Cockles, with their distinctive flavour and lovely curved shell, are traditionally eaten in Ireland with Oatcakes. If you can only find mussels, this chowder will be just as good.

Serve either as a substantial starter or with chunks of crusty bread as a meal in its own right.

Heat the sunflower oil in a saucepan over medium-high heat. Add the bacon and sauté for about 1 minute, until crisp and golden. Add the butter to the pan and melt. Then add the leek, carrot and potato. Reduce the heat to low and sauté gently for 4–5 minutes, until soft but not browned.

Meanwhile, prepare the cockles and mussels. Scrub the shells clean and discard any that remain open when you tap them against a hard surface. Remove the beard – the little fibrous tuft – from each mussel. Bring the wine to a boil in a large saucepan and add the cockles and mussels. Cover with a tight-fi tting lid and cook for 3–4 minutes, shaking the pan occasionally, until the shells have opened.

Remove from the heat, drain the shellfi sh in a colander, reserving the cooking juices, and discard any shells that remain closed. Return the shellfi sh to the empty pan to keep warm. Place a fine sieve over a measuring jug and strain the cooking liquid. You should have at least 600ml (1 pint); if not, add water to make up that quantity.

Add the pan juices and the milk to the bacon and vegetable mixture and bring to a boil. Reduce the heat and simmer for 6–8 minutes, until the potato is tender. Add the cream and simmer for another 2–3 minutes, until the soup is reduced and thickened slightly. Season with salt and pepper.

Meanwhile, remove half of the cockles and mussels from their shells and add them with the remaining cockles and mussels still in their shells to the chowder. Stir in the parsley and serve at once.

http://www.rachelallen.com/post/molly-malones-cockle-and-mussel-chowder

January 3, 2024