Easy meal idea: 2 eggs cooked in #kerrygold and topped with grated cheddar with avocado and blackberries on the side.
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.@nevenmaguire Rustic Pear and Hazelnut Tarts @BordBia
These tarts are absolutely perfect for a relaxed Sunday lunch. They can be made in the morning and left covered with cling film in the fridge. Pop them into the oven before sitting down to the main course and they will be in about half an hour.
Serves 4
Cooking time:
Preparation time:
Ingredients
- 5 firm ripe pears
- Juice of ½ lemon
- 1 tbsp plain flour
- 1 heaped tbsp light brown sugar
- 1 tsp ground cinnamon
- 50g skinned hazelnuts, roughly chopped
- 1 egg, beaten, to glaze
- Icing sugar, to dust
- Crème fraîche, to serve
- Honey, to serve
For the Pastry
- 225g (8oz) plain flour, plus extra for dusting
- pinch of fine salt
- 150g (5oz) butter, chilled and diced
- 3 tbsp caster sugar
- 1 large egg, lightly beaten
To Cook
To make the pastry, place the flour in a large bowl with the salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then bring the pastry together with the egg (it may also need 1 tablespoon of cold water if it’s a little dry). Wrap the pastry in cling film and chill for at least 30 minutes (or overnight is fine).
Preheat the oven to 180°C (350°F/gas mark 4). Line 2 large baking sheets with non-stick baking paper.
Peel, core and slice the pears and put them in a bowl. Toss them in the lemon juice, then toss with the flour, brown sugar and cinnamon.
On a lightly floured board, cut the pastry into 4 even-sized pieces. Roll each piece of pastry out to a rough circle about 15cm (6in) in diameter and no more than 5mm (¼in) thick. Carefully transfer to the lined baking sheets. Arrange the pears in the middle of each one and scatter the hazelnuts on top, leaving a 2.5cm (1in) border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush with the beaten egg and bake for 30–40 minutes, until the tarts are cooked through and golden.
Serving Suggestions
Dust with icing sugar and arrange on plates. Add dollops of crème fraîche and a drizzle of honey to each one to serve.
Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing
Serves 4 – 6
Ingredients, Squash
3 tablespoons olive oil
4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon cayenne pepper, to taste
Ingredients, Dressing
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon Dijon Mustard
1 tablespoon honey
1 clove garlic, grated or smashed into a paste
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
Ingredients, Salad
5 cups baby arugula
½ cup pomegranate seeds* (see Tip)
¼ cup pumpkin seeds, lightly toasted
½ small red onion, thinly sliced
½ cup crumbled goat cheese (4 ounces)
Freshly ground black pepper
Method
Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.
In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).
Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)
Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.
*Or finely diced green apple if you can’t find pom seeds.
Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.
Homemade strawberry #cheesecake spread on top of buttery brioche toast. @KerrygoldUSA
- kerrygoldusa
- Homemade strawberry #cheesecake spread on top of buttery brioche toast. The perfect way to change up your #breakfast routine or add a sweet treat to Sunday #brunch. #Kerrygold
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INGREDIENTS:
2 slices of brioche bread (1″+ thick)
3 tablespoons Kerrygold Salted Butter
1 teaspoon granulated sugar
1/4 cup whipped cream cheese
1/4 cup + 2 teaspoons powdered sugar (can substitute honey or coconut sugar)
1/4 teaspoon orange zest (or orange blossom water)
1/2 cup sliced strawberries
Coarse sugar, optional -
DIRECTIONS:
Preheat a skillet over medium heat.
Butter each side of the bread, saving 1 tablespoon of the butter for the skillet. Sprinkle the bread with granulated sugar. Add the remaining tablespoon of butter to the hot skillet, and then add the bread to the skillet. Toast the bread on each side until golden brown, about 1 minute per side.
Meanwhile, slice the strawberries and toss them with 2 teaspoons of powdered sugar. Set aside.
In a small bowl, beat together the cream cheese, remaining 1/4 cup of powdered sugar and orange zest until fluffy.
Remove the toast from the skillet, and top each slice with the cheesecake filling, followed by the strawberries. I like to sprinkle coarse sugar on top before serving, but it’s optional. - switchbackkitchenYum!
- coastiekitchen@makinitmobetta
- hezzidThese look amazing
- skippingawayYum🍓
Rory O’Connell – sponge filled with preserved raspberries, wrapped in pillowy marshmallow with a scattering of roses @kerrygoldirl
rorysfood
I will be making this beauty on @rteone this evening at 8 30. It’s a sponge filled with preserved raspberries and all wrapped in a pillowy marshmallow before having roses scattered all over it. It’s a special cake for the special people in your life. @kerrygoldirl @nomos.ie #cake #marshmallows #preserves #eat #delicious #ilovetocook
.@Anahaugh – Dublin Bay prawns, lovage purée and boxty recipe. @SaturdayKitchen
Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.
By Anna Haugh
From Saturday Kitchen
Ingredients
For the kale and cabbage
- 50ml/2fl oz white wine vinegar
- 100ml/3½fl oz extra virgin olive oil
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1 garlic clove, finely chopped
- 100g/3½oz kale, finely sliced
- ½ head hispi or sweetheart cabbage, thinly sliced
- salt
For the lovage purée
- 100ml/3½fl oz double cream
- 50g/1¾oz lovage, chopped
- 50g/1¾oz kale, stalks removed, leaves chopped
- pinch salt
- pinch sugar
For the boxty
- 100g/3½oz cold mashed potato
- 100g/3½oz potato, peeled and grated
- 100g/3½oz plain flour
- 100ml/3½fl oz milk
- 1 free-range egg, beaten
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
For the Dublin Bay prawns
- 4 langoustines (or Dublin Bay prawns), shell on
- 40g/1½oz butter
- 1 garlic clove, finely chopped
- 1 lemon, zest and juice
- 4 radishes, sliced, to garnish
Method
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To make the kale and cabbage, mix the vinegar, oils, sugar and garlic together in a small bowl and season with salt. Dress the kale and cabbage with the vinaigrette and set aside.
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To make the lovage purée, heat the cream in a saucepan and add the lovage and kale. Stir well, add the salt and sugar and cook until the leaves have wilted. Transfer to a food processor or blender and blitz to a purée.
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To make the boxty, mix the mashed potato, grated potato and flour in a large bowl. Whisk in the milk and egg and season with salt and pepper. Heat the oil in a frying pan and add the potato mixture to make a thin pancake, slightly thicker than a crêpe. Cook for 2–3 minutes on each side until golden brown. Use a round biscuit cutter to make 4 small pancakes.
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To make the Dublin Bay prawns, bring a saucepan of water to the boil and blanch the prawns for 5 seconds. Immediately plunge the prawns into iced water and then peel away the shells and devein. Heat the butter, garlic and lemon juice in a frying pan and cook the prawns until they are pink and cooked through.
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To serve, place the kale and cabbage on warmed plates and top with the prawns. Dot the lovage purée around the edges of the plates and finish with the lemon zest and radish. Serve the boxty on the side.
Coffee Cake with Mixed Toffee Nuts @macneanhouse
COFFEE CAKE WITH MIXED TOFFEE NUTSOdlums Classic Victoria Sandwich, easy to bake for your mom.
CategoryCakes
Cook Time20 mins
What you need:
- 200g/7oz Odlums Self Raising Flour
- 200g/7oz Butter (at room temperature)
- 200g/7oz Shamrock Golden Caster Sugar
- 1 level teaspoon Odlums Baking Powder
- 4 Eggs, beaten
- 2 tablespoons Milk
Filling
- 125g/4oz Butter (room temperature)
- 175g/6oz Icing Sugar
- Few drops Goodall’s Vanilla Essence (optional)
- Jar of good quality Raspberry Jam
- Icing Sugar, for dusting
How to:
- Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8″ sandwich tins.
- In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
- Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
- Turn onto a wire tray or cooling rack and allow to cool completely.
- Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
- Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
- Dust with icing sugar before serving.
- Store in an airtight container and enjoy within 3 days.
Catherine’s Egg Free Banana & Nutella Muffins
No Egg, All Taste! Try
@CatherineOdlums Egg Free Banana & Nutella Muffins for yourself https://www.odlums.ie
Odlums
Vegan brownies anyone? @fyffes_ireland
fyffes_ireland
Vegan brownies anyone? These are delicious, even if we must say so ourselves! 🍌#LinkInBio
Foodaware 