Tag: home cooking

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Apple porridge scones by Folláin @follainirishpreserves

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  • Apple Porridge Scones 🍎⁠
    ⁠
    This gorgeous seasonal take on the classic scone combines the wholesome goodness of oats and the sweet, tangy flavour of apples, and we think they are the perfect autumnal mid-morning treat!⁠
    ⁠
    We especially like to serve them with a dollop of our Blackberry Jam, and some of the fresh berries from the brambles too 😋⁠
    ⁠
    Ingredients:⁠
    – 2 cups all-purpose flour⁠
    – 1 cup rolled oats⁠
    – 1 large apple, peeled, cored, and diced⁠
    – 1 cup buttermilk⁠
    – 1/4 cup brown sugar⁠
    – 1/4 cup unsalted butter, melted⁠
    – 2 tsp baking powder⁠
    – 1/2 tsp baking soda⁠
    – 1/2 tsp salt⁠
    – 1/2 tsp ground cinnamon⁠
    – 1/4 tsp ground nutmeg⁠
    – 1 egg⁠
    ⁠
    Methodology:⁠
    – Preheat your oven to 220°C.⁠
    – Line a baking sheet with parchment paper.⁠
    – In a bowl, mix the oats with the buttermilk and let them soak for about 10 minutes to soften.⁠
    – In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the brown sugar to the flour mixture and combine well.⁠
    – Stir the melted butter and egg into the oat and buttermilk mixture.⁠
    – Fold the wet ingredients into the dry ingredients until just combined and gently fold in the diced apples.⁠
    – Lightly flour a clean surface and turn the dough out onto it.⁠
    With floured hands, gently shape the dough into a round, about 1-inch thick and using your hands shape into about 8 wedges.⁠
    – Place the wedges on the prepared baking sheet, leaving some space between each.⁠
    – Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown.⁠
    ⁠
    ⁠
    📸 by @erinmdesign⁠
    ⁠
    #scone#baker#baking#bakersofinstagram#oats#oatmeal#porridge#seasonal#snack#brunch#kaffee#espresso#coffeelover#coffee#coffeebreak#cafe#breakfast#apples#coffeeaddict#coffeegram#cappuccino#momaproved#bakingwithkids#weekend#family#recipe#recipes#vibes#autumn#weekendmood⁠15w
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Field Mushroom Soup with Crunchy Garlic Croutons @kerrygoldusa

Field_Mushroom_Soup_with_Crunchy_Garlic_Croutons

Serves: 4

This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.

Ingredients:

  • 1½ lb field or open cup button mushrooms, chopped
  • juice of ½ lemon
  • 4 tbsp (2oz) Kerrygold Salted Butter
  • 1 onion, chopped
  • 1 large garlic clove, crushed
  • 2 tbsp plain flour
  • 3 cups (1½ pints) vegetable stock (from a stock cube is fine)
  • pinch of freshly grated nutmeg
  • ½ cup (4fl oz) cream
  • 2 tsp chopped fresh chives
  • For the garlic croutons:
  • 4 tbsp (2oz) Kerrygold butter
  • 2 thick slices sourdough bread, crusts removed and diced
  • 1 large garlic clove, crushed
  • salt and freshly ground black pepper

Directions:

Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.

Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.

Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.

To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.

http://kerrygoldusa.com/recipes/field-mushroom-soup-with-crunchy-garlic-croutons

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Garth Brooks Breakfast Bowl – Recipe from Home Cooking @trishayearwood (c) #Nashville

Ingredients

2 tablespoons butter
8 large eggs
One 16-ounce bag frozen hash browns, such as Tater Tots, thawed
1 pound pork sausage
1 pound bacon
One 9-ounce package cheese and roasted garlic tortellini
10 ounces sharp Cheddar, grated (about 2 1/2 cups)

1. In a large skillet, melt the butter and scramble the eggs.
2. In a separate large skillet, cook the hash browns according to package directions.
3. In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.
4. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve!
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010