Aloo Nazakat (stylish potatoes) by Avonmore


Created by Nidhi Jain


  • 5 large potatoes
  • 1 onion
  • Oil for fring and greasing
  • ½ tsp Turmeric powder (Indian spice)
  • 4 tsp Rosted gram flour (chickpeas flour)
  • ½ cup yogurt
  • ¼ tbsp fenugreek leaves
  • ½ tsp ginger garlic paste
  • ½ cup of cottage cheese (made of Avonmore milk homemade)
  • 1 tsp of mint leaves chopped
  • 1 tsp coriander leaves chopped
  • ½ tsp cumin powder
  • 1 stick cinnamon
  • 3 cardamons
  • 2 cup Avonmore milk
  • 10 chopped raisins
  • 30 chashew nuts chopped
  • salt


  1. Peel and scoop out the inside of potato leaving a shell all round. Power boil  potato until 3/4 done or deep fry.
  2. For the marinade, place the yogurt in a bowl, add the ginger garlic paste,Turmeric powder,chickpeas flour.mix well, set aside.
  3. For the filling, place the cottagge cheese,cumin powder,salt, coriander leaves,mint leaves,choped raisin, cashew nuts and mix well.
  4. Stuff the potato shells generously with the filling and place the stuffed potato in the marinade and mix well  with a light hand.leave to marinade for about 10 min.
  5. Preheat an oven to 180c/350f.
  6. Grease the baking tray and arrange the stuffed potato and bake it for 15 min.

White Gravy:

  1. Grind the onions,cashew nuts, cloves,cinnamon,cumin.
  2. Heat the oil and fry this paste.
  3. Add milk to the mixture at last add salt and coriander leaves.

Odlums Classic Quiche

CategoryMain Dishes

Cook Time30 mins

What you need:


  • 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Butter or Margarine
  • About 4 tablespoons Cold Water


  • 2 Rashers, chopped
  • 1 small Onion, thinly sliced
  • 50g/2oz Cheddar Cheese, grated
  • 1 Tomato, sliced
  • 2 Eggs
  • 150ml/¼pt Milk
  • Freshly Ground Pepper

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 24cm/9″ flan dish.
  2. Sieve flour into a bowl. Coarsely rub in the butter/margarine. Add sufficient water to give a soft but not sticky dough.
  3. Lightly roll the pastry on a floured board, then roll it out and use to line the flan dish.
  4. Spread the rashers, onion and cheese on the base and arrange the tomato slices on top.
  5. Beat the eggs, milk and pepper together and pour over the filling in the flan dish.
  6. Bake for about 30 minutes until filling is golden brown and set.


  • Delicious served with a simple green salad

Kerrygold Bubble and Squeak

Homemade Traditional Potato Pancake Latke on a Background

Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.

Avonmore Smoked Salmon Tagliatelle

avon smoked salm tagl 5916

Smoked Salmon Tagliatelle with Avonmore Cooking Cream. Healthy, economical and perfect for two!


  • 200g fresh tagliatelle pasta
  • 80g sliced smoked salmon
  • 250ml Avonmore Cooking cream


1. Cook the tagliatelle in a pan of boiling salted water, stirring occasionally.
2. Cut the smoked salmon into thin strips.

3. Pour the cream into a separate saucepan and bring to the boil. Drain the pasta and toss with the cream, finally fold in the smoked salmon, peas and chives until nicely combined.

4. Season to taste with salt & freshly ground black pepper, then serve into warmed bowls and enjoy!!

3.80 avg. rating (74% score) – 5 votes