Tag: Eggs

Posted on

Smoked Salmon and Cream Cheese Omelette.@BordBia #slainte

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

Posted on

Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16

Ingredients:

  • 1 3/4 cups (about 8 ounces) all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling over tops
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
  • cut into pieces
  • 1/3 cup raisins
  • 1/2 cup whole milk
  • 1 large egg, plus additional beaten egg for brushing over tops

Directions:

  1. Preheat oven to 425° F
  2. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
  3. Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
  4. Add raisins
  5. Whisk together milk and 1 egg
  6. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
  7. Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
  8. of dough. (Do not over-knead)
  9. Pat dough to 1 1/2-inch thickness.
  10. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
  11. about 6 rounds.
  12. Place rounds on lightly-buttered baking sheet. Brush
  13. tops with additional beaten egg; sprinkle with additional sugar.
  14. Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
  15. halfway through baking for more even browning
  16. Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

Posted on

Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

 

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

http://www.odlums.ie/recipes/banana-tea-bread/

Posted on

Oat Bars with Fresh Berries by Daniel Davey @BordBia

Bord Bia - Daniel Davey - Alan Rowlette Photography Bord Bia Egg Campaign Recipes: Daniel Davey Styled by: Jette Virdi Pics: Alan Rowlette

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Serves 8 bars

Ingredients

  • 175g porridge oats
  • 2 large bananas, mashed
  • 2 tablesp. honey
  • 2 large eggs, beaten

To Cook

1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.

Serving Suggestions

Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.

http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx