Sugar-free Apple Crumble
#recipe via@YumblesHQ http://bit.ly/1K2Nwl8
Dr Sarah Brewer Garlic Bread
Ingredients
- 1 baguette (anything from fresh to 2 days old)
- 6 tablespoons of Dairygold
- 3 cloves of garlic
- 1 handful chopped parsley
- 25g Parmesan cheese (optional)
Instructions
First, preheat your oven to 180°C/350°F/Gas Mk 4.
Scoop the Dairygold into a medium-sized mixing bowl. Add the chopped parsley.
Using a garlic press, squeeze the garlic cloves into the bowl.
If you fancy adding a “secret ingredient” (to be guarded ferociously, no matter how hard anyone begs), add 25g or so of grated Parmesan cheese to the mix.
Stir the ingredients together until they’re well combined and spreadable.
Next, take your bread. Cut slices into it about an inch apart. IMPORTANT: Don’t cut the whole way through!
Spread your garlic Dairygold mixture evenly between each cut in the bread. If you like, spread some on top too.
Wrap the bread in tinfoil and pop it into your preheated oven, cut side up.
Bake for 15 minutes. TIP: If you like your garlic bread extra crunchy, open the tinfoil for the last 5 minutes of baking.
– See more at: http://www.yourdairygold.ie/food-made-better/garlic-bread.aspx#sthash.Gj2yl8Ep.dpuf
Braised Red Cabbage
Serves: 4-6
The easiest way to cut the red cabbage and onions is on a Japanese mandoline but of course you can do it with a sharp knife if you don’t have one or a food processor works well too. This would be delicious as a side order or serve with baked jacket potatoes with a dollop of soured cream and chives for a light supper.
Ingredients:
- 4 tbsp (2oz) Kerrygold Salted Butter
- 1 small head red cabbage, finely shredded (core discarded)
- 2 red onions, thinly sliced
- 2 cooking apples, peeled, cored and grated
- 2 cups (18fl oz) pomegranate or cranberry juice
- 2 tbsp balsamic vinegar
- 4 tbsp light brown sugar
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- good pinch of ground cloves
- salt and freshly ground black pepper
Directions:
Heat a very large heavy-based pan. Add the butter and once it has melted, tip in the red cabbage and onions. Sauté over a medium to high heat for about 10 minutes until just beginning to soften.
Stir the apple into the cabbage mixture and then add the pomegranate or cranberry juice, balsamic vinegar, sugar and spices. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour over a low heat, stirring every 20 minutes until the cabbage is meltingly tender. Transfer to a warmed dish and serve at once.
Rustic Raspberry Tart with Kerrygold Butter Crust
Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.
Ingredients:
- Crust:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 6 tablespoons cold Kerrygold Unsalted Butter, cut in ½-inch chunks
- 1 large egg yolk (reserve white)
- 3 to 5 teaspoons ice water
- Filling:
- 2 cups raspberries
- 3 tablespoons sugar
- 2 teaspoons cornstarch
Directions:
To make crust: Heat oven to 425° F. In food processor, whirl together flour and salt. Add butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball.
Set 2 pieces (each about 12-by-15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11- to 12-inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.
To fill tart: Peel off top sheet of wrap and invert onto 2 X 15-inch baking sheet lined with cooking parchment. Remove remaining plastic wrap, Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.
Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired.
http://kerrygoldusa.com/recipes/rustic-raspberry-tart-with-kerrygold-butter-crust
Kerrygold Irish Stove-Top Potatoes with Aged Cheddar
Serves: 4
This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.
Ingredients:
- 1½lb potatoes
- 2 tbsp (1oz) Kerrygold Salted Butter
- 2 onions, thinly sliced
- 1 cup (4oz) Kerrygold Aged Cheddar, grated
- salt and freshly ground white pepper
Directions:
Peel the potatoes and slice thinly on a mandoline or with a very sharp knife.
Heat the butter in a heavy-based frying pan that is about 8in (20cm) in diameter and about 2in (5cm) deep. Remove from the heat and cover the bottom with a layer of the potatoes.
Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through when pierced with a sharp knife.
Preheat the grill. Uncover the stoved potatoes and place straight under the grill to cook for 2-3 minutes until golden brown. Serve cut into slices, straight from the pan.
http://kerrygoldusa.com/recipes/irish-stove-top-potatoes-with-aged-cheddar
St Patrick’s Potatoes
These are very rich so a little go a long way. And the trick to this dish is to cook them very slowly, so that the cream doesn’t curdle.
Serves 6-8
Ingredients
- 1kg medium-sized potatoes
- 1 large garlic clove, finely chopped
- 100g well-flavoured farmhouse cheese
- Salt and freshly ground black pepper
- 300ml milk
- 300ml double cream
To Cook
Preheat the oven to Gas Mark 1, 140ºC (275ºF). Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered 2.¼ litre shallow ovenproof dish and sprinkle with half the chopped garlic, one-third of the grated cheese and some salt and pepper. Repeat the layers once more, then finish with a final layer of neatly overlapped potatoes.
Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.
Bake for approximately 1½ hours until the potatoes are tender when pierced with the tip of a knife. Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.
http://www.bordbia.ie/consumer/recipes/stpatricksday/pages/stpatrickspotatoes.aspx
Field Mushroom Soup with Crunchy Garlic Croutons
Serves:
4-6 
This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.
Ingredients:
- 1½ lb field or open cup button mushrooms, chopped
- juice of ½ lemon
- 4 tbsp (2oz) Kerrygold Salted Butter
- 1 onion, chopped
- 1 large garlic clove, crushed
- 2 tbsp plain flour
- 3 cups (1½ pints) vegetable stock (from a stock cube is fine)
- pinch of freshly grated nutmeg
- ½ cup (4fl oz) cream
- 2 tsp chopped fresh chives
- For the garlic croutons:
- 4 tbsp (2oz) Kerrygold butter
- 2 thick slices sourdough bread, crusts removed and diced
- 1 large garlic clove, crushed
- salt and freshly ground black pepper
Directions:
Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.
Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.
Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.
To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.
Raspberry, Almond & White Chocolate Tart
Ingredients
- 100g (4oz) Avonmore butter, at room temperature
- 100g (4oz) icing sugar
- 25g (1oz) plain flour
- 100g (4oz) ground almonds
- 2 eggs
- 1 vanilla pod, split and seeds scraped out
- • large pinch ground cinnamon
- • 300g Raspberries
- • 2 oz White Chocolate Pieces
- • 1 tbsp toasted flaked almonds
For the pastry:
- 100g (4oz) butter, diced and chilled
- 175g (6oz) plain flour, plus extra for dusting
- pinch of salt
- 50g (2oz) caster sugar
- 1 egg yolk
- 1/2 tbsp Water
To serve:
- Raspberries
- 250ml Avonmore Fresh Dessert Cream
Directions
- To make the pastry, place the butter, flour, salt and sugar in a kitchen mixer and blend briefly until mixture resembles coarse bread crumbs.
- Add the egg yolk and water and mix together again briefly until the soft dough has formed. Cover in clingfilm and chill for 1 hour.
- Preheat the oven to 190C (375F), Gas mark 5. To make the almond filling, using electric whisk, cream the butter and icing sugar together in a large bowl. Add the flour and almonds and gradually beat in the eggs, vanilla, and cinnamon. Beat for another 5 minutes until light and fluffy. Fold in the white chocolate pieces.
- Roll out the pastry on a lightly floured surface, line a 23cm (9in) fluted loose-bottomed flan tin with the pastry. Chill again for 15 minutes. Spread the almond filling in the pastry base and carefully arrange the raspberries on top, gently pressing them into the filling.
- Bake the tart for 25-30 minutes until the tart is cooked through and golden brown on top.
- Garnish with raspberries and serve with Avonmore Fresh Dessert Cream, which is already slightly sweetened & ready to pour
http://cookwithavonmore.ie/recipe/raspberry-almond-white-chocolate-tart/
These Oat Scones are the perfect spring treat, and so simple to make too!
These Oat Scones are the perfect spring treat, and so simple to make too!
Try out our special recipe here:
http://www.flahavans.ie/recipes/oat-scones/412
Delicate Spinach Soup from Kerrygold
Prep:
45 Minutes
Ingredients:
- 1 lb. potatoes
- 1 bunch of spring onions
- 1 ¼ Tbsp. Kerrygold Salted Butter
- 14 oz. cream spinach
- 25 ¼ Fl. oz. vegetable stock
- 1 ¾ Fl. oz. whipping cream
- Fresh herbs (tarragon, parsley, dill, cress, chervil)
- Salt
- Pepper
- Nutmeg
- 3 ½ oz. Kerrygold Reserve Cheddar
Directions:
Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.
Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.
Foodaware 