Tag: health

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Keeling’s Blackberry & Goat’s Cheese Quiche

Screenshot_2020-05-25 Blackberry Goat’s Cheese Quiche Keelings

Blackberry & Goat’s Cheese Quiche

Ingredients

Ready to roll shortcrust pastry, thawed if frozen

6 eggs

100 ml milk

100 g sour cream

120 g goat’s cheese

80 g blackberries, cut in halves

2 tsp fresh thyme leaves

Salt & pepper

Directions

1Pre-heat oven to 180°C/160°C fan assisted.

2Gently roll the shortcrust pastry out over a 20cm loose-bottomed quiche tin. Press pastry into the tin and then trim away excess pastry. Chill in the freezer for about 10 minutes.

3In a large bowl or jug, whisk together eggs, milk, sour cream and a generous pinch of salt and pepper.

4Slice goat’s cheese then cut each slice into quarters.

5Pour egg mixture into chilled pastry then evenly distribute the goat’s cheese and halved blackberries. Sprinkle with thyme leaves.

6Carefully transfer to the preheated oven and bake for 30-35 minutes, until quiche is set around the edges and has lost its glossy top but there’s a slight wiggle in the centre.

7Leave to cool for about 15 minutes before enjoying warm. Can also be served cold

https://keelings.ie/recipes/blackberry-goats-cheese-quiche/

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Molly Malone’s cockle and mussel chowder

molly malones chowder

Info:

Serves 4–6
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients

  • 2 tbsp sunfl ower oil
  • 110g (4oz) smoked bacon, diced
  • 25g (1oz) butter
  • 110g (4oz) leek, trimmed and very finely diced
  • 110g (4oz) carrot, very finely diced
  • 275g (10oz) potato (about 1 medium), peeled and finely diced
  • 1kg (2lb 2oz) mixed cockles and mussels
  • 300ml (11fl oz) dry white wine
  • 200ml (7fl oz) milk
  • 200ml (7fl oz) single or double cream
  • Salt and freshly ground black pepper
  • 4 tbsp roughly chopped fresh parsley

Molly Malone was a beautiful girl who sold cockles and mussels and died tragically of a fever while still young, or so the song goes. Molly may not have been a real girl, but since at least the 17th century, there have been fishmongers on the streets of Dublin who sell ‘Cockles and Mussels, alive, alive, oh!’

Cockles, with their distinctive flavour and lovely curved shell, are traditionally eaten in Ireland with Oatcakes. If you can only find mussels, this chowder will be just as good.

Serve either as a substantial starter or with chunks of crusty bread as a meal in its own right.

Heat the sunflower oil in a saucepan over medium-high heat. Add the bacon and sauté for about 1 minute, until crisp and golden. Add the butter to the pan and melt. Then add the leek, carrot and potato. Reduce the heat to low and sauté gently for 4–5 minutes, until soft but not browned.

Meanwhile, prepare the cockles and mussels. Scrub the shells clean and discard any that remain open when you tap them against a hard surface. Remove the beard – the little fibrous tuft – from each mussel. Bring the wine to a boil in a large saucepan and add the cockles and mussels. Cover with a tight-fi tting lid and cook for 3–4 minutes, shaking the pan occasionally, until the shells have opened.

Remove from the heat, drain the shellfi sh in a colander, reserving the cooking juices, and discard any shells that remain closed. Return the shellfi sh to the empty pan to keep warm. Place a fine sieve over a measuring jug and strain the cooking liquid. You should have at least 600ml (1 pint); if not, add water to make up that quantity.

Add the pan juices and the milk to the bacon and vegetable mixture and bring to a boil. Reduce the heat and simmer for 6–8 minutes, until the potato is tender. Add the cream and simmer for another 2–3 minutes, until the soup is reduced and thickened slightly. Season with salt and pepper.

Meanwhile, remove half of the cockles and mussels from their shells and add them with the remaining cockles and mussels still in their shells to the chowder. Stir in the parsley and serve at once.

http://www.rachelallen.com/post/molly-malones-cockle-and-mussel-chowder

 

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Clodagh McKenna‏, My Carrot Cake with Orange Blossom frosting recipe

Makes 1 Cake (10 portions)

INGREDIENTS:

3 eggs

140ml/5floz vegetable oil, plus extra for greasing

220/7oz light brown sugar

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

350g/12oz grated carrots, (grated weight)

100g/3½ oz golden raisins

100g/3½ oz walnuts, chopped

200g/7oz self-raising flour

1/2 tsp bicarbonate of soda

For the orange blossom frosting 

300g/10½ oz cream cheese, chilled

70g/2½ oz butter, at room temperature

300g/10½ oz icing sugar, sifted

1 orange, zest only

2 teaspoons of orange blossom water

METHOD:

1.          Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.

2.        For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.

3.        Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.

4.       Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

5.        For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.

6.       Decorate with orange zest on top of the frosting.

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Dairygold Avocado Breakfast Bake

dgold break bake mar 16

For a protein-packed brekkie, made with just three ingredients, try this tasty avocado breakfast bake.

Ingredients

  • 2 large avocados
  • 4 eggs
  • 4 rashers

Instructions

First, fry the rashers, allow to cool and set aside. (For a healthy option, place your rashers under the grill and cook to your liking)

De-stone and cut the avocados in half, scooping out a little of the flesh so the eggs have room to sit.

Crack an egg into the centre of each avocado half.

Carefully place onto a baking tray so that the eggs dont spill out of the centre.

Cook in a pre-heated oven at 205°C/400°F for about 15 minutes, or until the eggs are cooked to your liking.

Top each one with two rashers, and season with salt and pepper.

Who said eating healthy had to be boring! – See more at: http://www.yourdairygold.ie/food-made-better/Avocado-Breakfast-Bake-