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Eggs are a great source of protein, Broccoli is a great source of vitamins K and C a good source of folic acid.
Healthy Food
Almond Cake with Apricot Brandy Sauce
Serves:10
The cake owes its moist, spongy texture to the same thing that gives the sauce its luscious consistency: Kerrygold Irish Butter made with grass-fed cow’s milk. The soft, creamy butter does double duty in this dessert, and the result is a dish that’s twice as hard to forget.
Ingredients:
- 3/4 cup Kerrygold Pure Irish Butter
- 1 cup sugar
- 2 eggs plus 1 egg yolk
- 1/3 cup each: apricot preserves and sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups flour, divided
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (7 oz) tube pure almond paste, crumbled
- 1/2 cup sliced almonds
- Apricot Brandy Sauce:
- 1/4 cup Kerrygold Pure Irish Butter
- 1 cup brown sugar
- 1/3 cup heavy cream
- 1/4 cup peach brandy
- 1/4 cup apricot preserves
Directions:
Preheat oven to 350° F. Lightly butter a 9-inch round cake pan; set aside. With a mixer, cream together the Kerrygold Pure Irish Butter and sugar until light and fluffy – about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more. Stir together the flour, baking powder and salt; lightly fold into the batter with almond paste. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped. To prepare sauce, in a medium saucepan melt the Kerrygold Pure Irish Butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.
http://kerrygoldusa.com/recipes/almond-cake-with-apricot-brandy-sauce
Chocolate Hazelnut Eclairs
Ingredients:
- For the choux pastry:
- ½ stick of Kerrygold Unsalted Butter
- ½ cup of water
- ¾ cup of plain flour, sifted
- 3 large free range eggs
- For the crème patisserie:
- 6 large free range egg yolks
- ⅔ cup of sugar
- ⅓ cup of cornflour
- 2 cups of milk
- 1 vanilla pod
- ½ stick of Kerrygold Unsalted Butter
- For the chocolate glaze:
- ⅔ cup of good quality dark chocolate
- ¼ cup of cream
- ½ stick of Kerrygold Unsalted Butter
- ½ cup of roasted hazelnuts, roughly chopped
Directions:
- Preheat the oven to 425˚F and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
- Beat the eggs in a small bowl. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
- Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
- Place in the oven, reducing the heat to 375˚F for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
- For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
- While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
- Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
- Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
- 9 For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
- 10 To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pâtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.
Apricot and Almond Cake with Oranges & Caramel
Ingredients
- 225g butter
- 225g sugar
- Juice of 1 lemon
- 75g ground almonds
- 100g plain flour
- 100g dried apricots, chopped in the food processor
- 3 Quality Assured large eggs, beaten
Oranges in caramel
- 4 large oranges, peeled and sliced
- 4 tablesp. sugar
- 125ml water
To Cook
Set oven 180°C (350°F) Gas Mark 4.
Line a shallow 23cm cake tin with baking parchment.
Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.
Oranges in Caramel
Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake.
Fresh Berry Pie Bars
Ingredients:
- Crust & Topping:
- • 1 1/2 cups all purpose flour
- • 3/4 cup sugar
- • 1/2 teaspoon salt
- • 6 ounces cold Kerrygold Unsalted Butter (cubed)
- Filling:
- • 2 cups fresh blueberries
- • 2 cups fresh raspberries
- • 2 eggs
- • 2/3 cup sugar
- • 1/3 cup all purpose flour
- • ½ teaspoon salt
- • 1/2 cup sour cream
- • juice and zest of ½ lemon
Directions:
Preheat oven to 350 degrees. Line an 8×8 square baking pan with parchment paper and set aside.
Add flour, sugar, salt & cubed butter to bowl of a food processor and pulse until combined. Mixture will be very crumbly. Take 1 cup of mixture and set aside. Press remaining mixture into the bottom of your prepared baking pan. Bake for 15 minutes.
While crust is baking, whisk eggs in a large bowl. Add in sugar, sour cream, flour, salt, lemon juice and zest. Whisk to combine. Gently fold in berries.
Remove crust from oven and spoon berry filling over hot crust. Sprinkle top of berry filling with reserved crust mixture. Bake for another 45 minutes -1 hour or until top is lightly browned.
Cool completely and refrigerate for 2 hours before serving. Cut into squares and serve.
Fresh Fruit Cookies
Ingredients
300g/10oz Odlums Cream Plain Flour
150g/5oz Butter (room temperature)
150g/5oz Caster Sugar
1 Medium Egg (beaten)
Few Drops Vanilla Essence
Topping
250ml Carton Fresh Cream (whipped)
Fresh Fruit in Season
Method
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease large flat baking trays.
- Beat the butter and sugar together until light and creamy. Add the eggs and vanilla essence and mix well.
- Gradually add the flour and mix until dough is formed. Wrap and chill for an hour.
- Roll the dough out on a lightly floured board to a thickness of 3 – 4mm.Cut with large round cutters of choice. Dip the cutters into flour before each use.
- Arrange them on prepared tins/trays and bake in a central oven position for about 12 minutes or until firm and golden brown. Leave to cool for 10 minutes then transfer to wire tray to cool.
- When cold decorate with a layer of fresh cream and fruit of your choice!
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
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/
Oaty Blueberry Muffins with Ginger and Pear Frosting
Serves 16**depending on the size of your muffin casesThis 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
Organic Smoked Salmon on Potato Cakes with Natural Yoghurt
Makes 12
Ingredients
- 450g cooked, mashed potatoes
- 75g flour
- 2 eggs, beaten
- 2 tablesp. scallions, finely chopped
- Salt, pepper and nutmeg
- 50g butter, melted
- Smoked Salmon
- 125 ml natural yogurt
- 1 tablesp. dill, chopped
- Salt and black pepper
To Cook
Mix the potatoes, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge.
15 minutes before serving reheat in a hot oven.
Serving Suggestions
Mix the yoghurt, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the yogurt mixture.
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