Tag: Eggs

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Meringues with blackberries,raspberries,strawberries @bordbia #foodaware

meringues_with_summer_fruits2

Serves 10

Ingredients

  • 8 egg whites
  • 500g caster sugar
  • 1 teasp. white wine vinegar
  • 1 teasp. vanilla extract.

Summer Fruits & Cream Filling

Summer Fruits

  • 400g strawberries
  • 200g raspberries
  • 200g blueberries
  • 200g blackberries
  • 250g caster sugar
  • Juice of 1 lemon

Cream Filling

  • 500g mascarpone cheese
  • 250g Compsey Greek-style yoghurt
  • Grated rind of one lemon

To Cook

For the meringues

Set the oven to 100ºC and line 2 baking sheets with parchment.  Combine the egg whites, sugar, vinegar and vanilla extract.  In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.  Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.  Bake for about 2 hours.  Cool to room temperature.

Summer Fruits

Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes.  Process the fruit mixture.  Set aside.

Cream Filling

Whisk the mascarpone, yoghurt and lemon rind together.

To serve

Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.

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Catherine’s Crumpets 🥐🍞

odl-crumpets-241016

 Ingredients:

125g/4oz Odlums Self Raising Flour Pinch of Salt 1 tablespoon Caster Sugar 1 Egg 150ml/1/4 pint Milk Oil for frying

Method:

  1. Sieve flour, salt and caster sugar into a bowl.
  2. Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
  3. Cover and allow to stand for about an hour.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

Serving Suggestions

  1. Serve with butter and jam.
  2. Delicious hot, with butter.
  3. Serve with Rowse Honey.
  4. Crème fraiche and fresh fruit.

Crumpets

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Keeling’s Blueberry & Raspberry Breakfast Pudding #foodaware

Blueberry & Raspberry Breakfast Pudding
Ingredients
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.
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Smoked Salmon and Cream Cheese Fritatta @BordBia #foodaware

Smoked-Salmon-and-Cream-Cheese-Frittata

Ingredients

  • 8 eggs
  • 2 tablesp chives, chopped
  • 1 tablesp basil chopped
  • Salt and black pepper
  • 1 tablesp. olive oil
  • 50g cream cheese, diced
  • 75g smoked salmon, thinly sliced and chopped
  • Red onion slices to garnish
  • Salad leaves and bread to serve

To Cook

Set the grill to high.To cook, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.

Serving Suggestions

Serve with salad leaves and crusty bread.

http://www.bordbia.ie/consumer/recipes/eggs/pages/smokedsalmonfrittata.aspx

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Kerrygold Rustic Raspberry Tart #foodaware

rustic rasperry tart

Serves:

4 to 6 servings

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
  • 1/4 teaspoon salt
  • 6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 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 Kerrygold Pure Irish 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 by 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. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.

http://kerrygoldusa.com/recipes/rustic-raspberry-tart

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Salmon & Sesame Seed Cakes

SalSesSeeCak

Ingredients:

25g/1oz Odlums Cream Plain Flour 213g tin Red or Pink Salmon, drained and flaked 200g/8oz potatoes, cooked and mashed 1 Egg, beaten 1 tablespoon chopped Fresh Dill 1 teaspoon finely grated Lemon Rind 1 Dill Cucumber, finely chopped Sesame Seeds to coat

Method:

  1. Mix all ingredients, except sesame seeds, together and season with salt and pepper.
  2. Mix well and shape into 6 fish cakes and lightly coat in sesame seeds.
  3. Pan fry in hot oil for 3 minutes on each side or until golden brown.
  4. Drain on paper towel and serve.

Salmon & Sesame Seed Cakes

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Cashel Blue Mini-Cheesecakes with a Pecan-Pepper Crust @KerrygoldUSA #foodaware

mini-cheesecake

Ingredients:
  • Ingredients for crust
  • ¾ cup dry breadcrumbs
  • ½ cup pecan pieces
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons Kerrygold Unsalted Butter, melted
  • Large pinch salt
  • Filling Ingredients
  • 12 oz cream cheese, room temperature
  • 3 tablespoon heavy cream
  • 2 eggs
  • 1 cup Kerrygold Cashel Blue Farmhouse Cheese, crumbled
Directions:

Preheat oven to 325 ° Fahrenheit

For Crust:

Place breadcrumbs, pecans, pepper and salt in food processor

Pulse until pecans are finely ground

Add butter and pulse a few times until mix begins to come together

Line mini cupcake tins with paper liners

Fill each cup with a teaspoon of crust mix

Press down hard with fingertips or water bottle cap to make a firm, flat layer

Chill tins and make the filling

For Filling:

Using a stand or a hand mixture, beat cream cheese and cream together until smooth  Note: Cream cheese must be room temperature or mixture will be lumpy

Add egg, beat until fully incorporated, add second egg, beating until fully incorporated

Once mixture is smooth, fold in crumbled Cashel Blue Farmhouse Cheese

Fill cups evenly with cheesecake batter, to about three-fourths full

Bake for 18-20 minutes