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Strawberry Smoothies

Smoothies

Serves 2

Ingredients

  • 250g Strawberries
  • 250mls Greek style yoghurt
  • 1-2 teasp. Honey
  • 125ml crushed ice

To Cook

Wash and hull the strawberries, then blend in a food processor with the yoghurt and honey.

Divide the crushed ice between two glasses and pour in the smoothie mixture.

Serving Suggestions

Decorate with a sliced strawberry and put a straw in each glass.

http://www.bordbia.ie/consumer/recipes/desserts/pages/strawberrysmoothies.aspx

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Kerrygold Bubble and Squeak

Homemade Traditional Potato Pancake Latke on a Background

Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.

Ingredients:

  • 3 cups cold mashed or boiled and crushed potatoes
  • 2 cups cold brussel sprouts, cut in 1/4″ slices
  • 1/2 cup onion, finely chopped
  • 4-6 tablespoons Kerrygold Salted Butter
  • 1 cup (or more) Kerrygold Aged Cheddar Cheese, grated
  • Salt, pepper to taste

Directions:

Combine the potatoes and brussel sprouts in a bowl. Set aside.

Melt 1 tablespoon butter in a medium-sized, heavy, non-stick skillet.

Saute the onion in butter until translucent.

Add 2 tablespoons of butter to pan, add potatoes and sprouts, mix thoroughly with onions, season with salt and pepper.

Press mixture down well to make a large pancake.

Let brown, undisturbed, for 6-10 minutes.

Once the bottom is browned, turn “cake” to brown other side.* When turning the cake, add another two tablespoons butter to the pan.

Once second side is browned, top with grated cheese, run under the broiler just until cheese is melted.

Serve in wedges straight from the pan.

 

[*Note: An easy way to turn the cake is to thoroughly loosen it around the edges and bottom with a spatula, set a plate over the skillet, hold the plate on the skillet and flip, turning the cake onto the plate. Return the pan to the heat, add the butter and slide the cake into the pan, browned side up.]

This recipe can also be made in individual patties. Simply form the patties with wet hands and brown as you would the cake.

http://kerrygoldusa.com/recipes/bubble-and-squeak

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Smoked Salmon and Cream Cheese Omelette. Quick, easy and special

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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Irish Oatmeal with dried cranberries, flaked almonds & orange zest

porridge

Ingredients (Serves 2-3)
  • ¾-1 pint (1½ – 2 cups/350-475ml) of milk (according to desired consistency)
  • 4oz (1⅓ cups / 110g) Flahavan’s Irish Oatmeal
  • Zest of half an orange
  • 1 tbsp. cranberries
  • Toasted flaked almonds to sprinkle
Cooking and Serving Instructions 
  1. Place the oats and milk in a saucepan and bring to the boil.
  2. Reduce the heat and simmer for 3-4 minutes until soft and creamy.
  3. Grate in the orange zest.
  4. Add dried cranberries.
  5. Place in a bowl and serve sprinkled with toasted almonds.

http://www.flahavans.ie