Tag: Food

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What’s in the Fridge Omelette.@bordbia

whats-in-french-omelette2

Brunch, lunch or dinner in 15 minutes.

 Serves 4

Ingredients

  • 1½ tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 eggs, beaten with 2 tablesp. freshly grated cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

To Cook

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.

Serving Suggestions

To serve, sprinkle with parsley and cut into wedges.

Note

You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx

 

 

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Poached Eggs on Tomato and Mushroom Toasts @BordBia with a glass of milk 🍼 #protein

poached-eggs-on-tomato-and-mushroom-toasts

Ingredients

  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal 

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

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Mini pancakes with blueberry coulis recipe 🥞 @dunnesstores #babyledfood

https://www.instagram.com/reel/CodEwFXtEZQ/?igshid=MDJmNzVkMjY=

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  • dunnesstores's profile picturedunnesstoresVerified
  • Mini pancakes for your mini me 🥞 try this delicious recipe from @babyledfeeding – suitable for the whole family!

    Makes 12 Pancakes

    Ingredients:
    125ml buttermilk
    125ml ricotta cheese
    2 eggs
    Zest and juice lemon
    140g self raising flour
    200g blueberries
    1tbsp water
    Butter to cook

    Method:
    Add the buttermilk, ricotta, eggs and lemon zest and juice to a mixing bowl and stir until smooth, then add the flour and stir until fully combined.

    Melt a little butter in a pan, then using an ice cream scoop divide the mixture in mini pancakes. Wait until the pancakes start to bubble on the top, then flip over and fry both sides until golden brown.

    Meanwhile, add the blueberries to a saucepan along with the water. Bring to a bubble, then reduce to the heat to a simmer stirring until the blueberries have softened slightly. Then remove from the heat and leave to cool.

    Serve the pancakes with an extra sprinkle of lemon zest then top with the blueberries coulis.15h
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How to make pommes persillade (potatoes with parsley and garlic). #crispypotatoes

Photos by Jesse Szewczyk

Pommes persillade might sound fancy, but the homey side dish — a staple on bistro menus — is incredibly easy to make at home. Crispy potatoes with soft, tender centers are tossed in melted butter, minced garlic, and fresh parsley to create the ultimate side dish. It’s like the classic diner home fries you know and love, only elevated.

The trick to getting these potatoes super crispy is to boil them in salted water before pan-frying them. This does two things: It cooks the potatoes all the way through so they are perfectly tender, and it helps bring some of the potatoes’ gelatinized starches to the surface so the potatoes get nice and crispy. To do this, you’ll cover diced potatoes with cold water, bring to a boil, drain them, and let them dry on a sheet tray, where they’ll cool for at least 10 minutes to allow the excess water to evaporate. Then, fry them in a hot skillet to crisp them up.

Here, we’re garnishing the crispy spuds with shredded Parmesan cheese to amp up their savoriness, but you can leave it out and still end up with a delicious side dish. Serve them immediately to maintain their crispy texture and pair with your favorite protein for the ultimate weeknight dinner.

Pommes Persillade

Yield: Serves 6 to 8

Prep Time: 15 minutes

Cook Time: 25 minutes to 30 minutes

Ingredients

  • 4 medium russet potatoes (about 1 1/2 pounds total)
  • 1 tablespoon plus 3/4 teaspoon kosher salt, divided
  • 2 cloves garlic
  • 1/2 bunch fresh flat-leaf parsley
  • 1 ounce Parmesan cheese, finely shredded (about 1/2 cup)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Instructions

  1. Peel and cut 4 medium russet potatoes into 1-inch cubes. Place the potatoes in a large pot and add enough cold water to cover potatoes by 1 inch. Stir in 1 tablespoon of the kosher salt. Cover and bring to a boil over high heat. Uncover and reduce heat to low to maintain a gentle simmer. Cook until potatoes are easily pierced with a knife but not falling apart, 12 to 14 minutes. Meanwhile, line a baking sheet with paper towels.
  2. Drain the potatoes, then transfer onto a baking sheet and spread into a single layer. Pat the potatoes dry with more towels and let cool for 10 minutes. Meanwhile, mince 2 garlic cloves, coarsely chop the leaves from 1/2 bunch fresh parsley, and finely shred 1 ounce Parmesan cheese (about 1/2 cup). Microwave 4 tablespoons unsalted butter in a large microwave-safe bowl until melted, about 30 seconds. Add the garlic, parsley, 1/2 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt, and stir to combine. Set aside.
  3. Heat 2 tablespoons olive oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Working in batches if needed, add the potatoes and cook, stirring and flipping them often, until golden-brown and crisp on all sides, 10 to 12 minutes total. Transfer the potatoes into the bowl of garlic butter and toss to coat. Transfer into a serving bowl and garnish with the Parmesan.
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Ardsallagh Goat’s Cheese Soufflé by Darina Allen – Cook with Avonmore

Ingredients

  • 75g (3oz) butter, plus extra for greasing
  • 300ml (½ pint) double cream
  • 300ml (½ pint) milk
  • a few slices of carrot
  • 1 small onion, quartered
  • 4–5 black peppercorns
  • a sprig of thyme, a few flat-leaf parsley stalks and a little scrap of bay
  • 40g (1½oz) plain flour
  • 5 organic eggs, separated
  • 110g (4oz) goat’s cheese (we use Ardsallagh), crumbled
  • 75g (3oz) Gruyère cheese, finely grated
  • 50g (2oz) mature Coolea or Parmesan cheese, finely grated
  • good pinch of salt, cayenne, freshly ground black pepper
  • and nutmeg
  • 2 teaspoons fresh thyme leaves

To serve

  • lots of thyme flowers, if available
  • green salad

Directions

We have several farmhouse goat’s-cheesemakers in Ireland.We use Ardsallagh goat’s cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.

Preheat the oven to 230°C/450°F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a soufflé dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk

until the sauce thickens. Cool slightly. Add the egg yolks, goat’scheese, Gruyère and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12–15 minutes (or 9–11 minutesfor the individual soufflés) or until the sides and top are nicely puffedup and golden – the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.

 

http://cookwithavonmore.ie/recipe/ardsallagh-goats-cheese-and-thyme-leaf-souffle/

    
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This chicken recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, @ClevelandClinic #heartaware

Instead of using pre-packaged barbecue sauce, which often contains high fructose corn syrup and tends to be very high in sodium, this recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, while cayenne pepper and ginger provide anti-inflammatory protection.

Ingredients

  • 5 tablespoons (3 ounces) tomato paste
  • 1 teaspoon ketchup
  • 2 teaspoons honey
  • 1 teaspoon molasses
  • 1 teaspoon Worcestershire sauce
  • 4 teaspoons white vinegar
  • 3/4 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 2 cloves garlic, minced
  • 1/8 teaspoon ginger, grated
  • 1 1/2 pounds chicken (breasts, drumsticks), skinless

Directions

  1. Combine all ingredients except chicken in a saucepan.
  2. Simmer for 15 minutes.
  3. Wash chicken and pat dry. Place on large platter and brush with half of sauce mixture.
  4. Cover with plastic wrap and marinate in refrigerator for 1 hour.
  5. Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
  6. Turn oven to 350 F and add remaining sauce to chicken. Cover chicken with aluminum foil and continue baking for 30 minutes.

Nutrition information (per serving)

Makes 6 servings
Serving size = one piece

Calories: 176
Fat: 4 g
Saturated fat: <1 g
Sodium: 199 mg
Protein: 27 g
Carbohydrate: 7 g
Sugars: 4 g
Dietary fiber: 1 g

— Keep the Beat: Heart Healthy Recipes from the National Heart, Lung, and Blood Institute (2003).

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Focaccia Pan Pizza @KerrygoldUSA

Kerrygold USA

@KerrygoldUSA

·

Give homemade goodness a try this week with this Focaccia Pan Pizza : https://ow.ly/7Roj50Qvx7a

INGREDIENTS

For the dough:

1 tablespoon granulated sugar

2 ¼ teaspoons dry active yeast1 cup warm water, 85 degrees F2 tablespoons olive oil3 cups unbleached all purpose flour2 ¼ teaspoons kosher saltFor the sauce:2 cups canned crushed tomatoes½ teaspoon kosher salt1 clove garlic, minced1 teaspoon dried oreganoToppings:3 cups Kerrygold

Dubliner® Cheese½ cup mozzarella, gratedTorn basil leavesBlack olivesRed onion, thinly slicedYellow bell pepper, thinly sliced1 teaspoon chili flakes, optional

Instructions

  1. In a large mixing bowl, combine the warm water, dry active yeast, and the granulated sugar. Use a whisk to mix, and begin dissolving the yeast. Scrape the sides of the bowl with a rubber spatula, and let the mixture rest at room temperature for 5 minutes to activate the yeast.
  2. Add the olive oil, all purpose flour, and kosher salt to the bowl. Use a wooden spoon, or a Danish dough whisk to mix until a shaggy dough forms, and there are no dry patches of flour. Scrape down the sides of the bowl, then cover the bowl with a clean kitchen towel, and let it rest for 10 minutes on the counter at room temperature.
  3. With clean, damp hands, reach into the bowl and gently lift one side of the dough up, stretching it as far as it will go without tearing. Fold the side of dough over the ball, and work your way around the dough, lifting up, stretching, and folding the dough back over itself. Cover the bowl with the kitchen towel, and let rest for another 15 minutes.
  4. Stretch and fold the dough once more, then cover the bowl with plastic wrap, and let the dough rise in a warm place at room temperature for about an hour, until doubled in size. 
  5. Meanwhile make the pizza: in a small mixing bowl, combine the crushed tomatoes, kosher salt, minced garlic, and dried oregano. Stir to combine, and set aside.
  6. Preheat the oven to 450 degrees F. Drizzle 2 tablespoons of olive oil into a rectangular 9×13 inch baking pan, making sure to coat the sides of the pan.
  7. Pour the risen dough out into the prepared baking pan, lightly oil your hands, and use them to stretch the dough out into the corners of the pan until it covers the bottom of the pan. Cover the pan with a kitchen towel, and let the dough rest for another 40-45 minutes while the oven preheats.
  8. After the second rise, make sure the dough is evenly stretched to the corners of the baking pan. Spoon 1 ½ cups of the sauce over the top of the dough. Use your fingertips to dimple the sauce down into the dough. Don’t be afraid to get your hands a bit messy. 
  9. Bake the pizza for 10-12 minutes. Remove the pizza from the oven, and spoon on the remaining ½ cup of sauce, and layer on all of the toppings. Bake for another 12-15 minutes until the cheese is bubbling.
  10. Use a spatula to remove the pizza from the pan. Top the pan pizza with torn basil leaves, and serve immediately. Kitchen shears are useful for slicing up the pizza.
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DublinTown Christmas Lights Switch On At Bewley’s Grafton Street 🤶 🎅

DublinTown Christmas Lights Switch On At Bewley’s Grafton Street

It’s beginning to look a lot like the festive season following the big switch on of the stunning Grafton Street Christmas lights at Bewley’s Grafton Street on Thursday November 16th.

Erected by city centre business group Dublin Town, they were turned on by Little Blue Heroes Foundation representatives Willow Mae Carroll, seven, from Kells, Co Meath, and Cian Byrne, 10, from Finglas West, Dublin, who pushed the magic button.

The Foundation is a Garda charity supporting families of children with serious illnesses, while empowering the lives of young people through positive community engagement.

With only 34 days remaining to December 25, the switching on of the spectacular Grafton Street chandeliers, precedes the turning on of lights at Henry Street, South William Street, Capel Street and throughout the city centre.

In total, Dublin Town, which has been decorating the city centre at Christmas on behalf of businesses for 15 years, will provide energy-efficient Christmas lights across 25 streets in the city centre this year.

It takes 30 people, working through the night over four weeks, to erect the lights. All lighting used is low-energy LED, regulated by time clocks. The Grafton Street display uses one third of the electricity of a domestic shower. Every single bulb and fixture is tested by Dublin Town’s lighting contractor in advance of going up.

Bewley’s Grafton Street is delighted to partner with DublinTown as the venue for the Christmas Lights switch on and hope everyone gets to enjoy the sparkle over the upcoming festive season.

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Rachel Allen’s Baked Mushroom Risotto

rach mush ris mar 16

Serves 2-4.

You will need:

50g (2oz) dried porcini mushrooms

400ml (14fl oz) boiling water

800ml (1pt 9fl oz) good-quality chicken or vegetable stock

50g (2oz) butter

1 onion, finely chopped

3 garlic cloves, chopped

Salt and freshly ground black pepper

400g (14oz) risotto rice, such as carnaroli or arborio

200ml (7fl oz) white wine

8 tablespoons grated Parmesan, plus extra for serving

100g (3oz) butter, soft, cut into cubes

4 tablespoons marjoram or parsley, chopped

Good squeeze of lemon juice

2-3 tablespoons mascarpone (optional)

 Directions

In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.

Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.

Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.

As the onion is cooking, drain the porcinis but reserve the soaking liquid. Roughly chop the porcinis and set aside, then strain the soaking liquid and add to the simmering stock. Season this liquid with salt and pepper.

Add the chopped porcinis to the onion and cook, stirring frequently, for 1-2 minutes. Next, stir in the risotto rice and cook for two minutes, stirring gently. Add in the white wine, stir and cook for 2-3 minutes until it has evaporated. Pour in the simmering stock, stir to combine, place a lid on top and put it into the oven. Cook for 10-12 minutes until just al dente.

Remove the risotto from the oven, add the grated Parmesan and cubes of butter, then use a wooden spoon to beat everything together. Stir in the marjoram or parsley, whichever you are using, lemon juice and mascarpone, if using.

Serve immediately with grated Parmesan on top.

http://www.rachelallen.com/post/baked-mushroom-risotto

 

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Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus – perfect tea for lots of hungry children

Neven Maguire's Ham, Cheese and Egg Crêpes with Griddled Asparagus
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus

By Neven Maguire Celebrity Chef

More From
Neven Maguire: Home Chef

This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.

Ingredients

  • 24 asparagus spears
  • 8 eggs
  • 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
  • 8 slices of cooked ham
  • 1 tblsp olive oil
  • Crêpes:
  • 100 g plain flour
  • 1 egg
  • 300 ml milk
  • sunflower oil (for frying)
  • sea salt
  • black pepper (freshly ground)

Method

  1. Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
  2. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
  3. Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
  4. Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
  5. Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
  6. Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
  7. Season to taste.

https://www.rte.ie/lifestyle/recipes

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