Tag: home cooking

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Odlums American Style Pancakes with Honey and Berries

odlums am style pancakes

American Style Pancakes with Honey and Berries

CategorySelf Raising Flour

Cook TimeFew Mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 1 tablespoon Shamrock Golden Caster Sugar
  • Pinch of Salt
  • 1 Egg
  • 150ml/¼ pint Milk
  • Oil for frying
  • Rowse Honey
  • Mixed Berries

How to:

  1. Sieve flour and salt into a bowl, stir in the sugar (if using).
  2. Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
  3. Cover and allow to stand for about an hour.
  4. Heat a little oil on a pan and drop spoonfuls of batter onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve warm with Rowse Honey and mixed berries

American Style Pancakes with Honey and Berries

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Dairygold Potatoes with Cracked Black Pepper Flavour Melts

579x292_Roast_spuds

Ingredients

  • 500g Potatoes
  • 4 x 15g Dairygold Cracked Black Pepper Flavour Melts
  • Olive Oil
  • Sprig of Thyme
  • Salt

Instructions

Peel and cut the potatoes into halves or quarters to make them all the same size. Scatter the potatoes into a roasting tray with a dash of olive oil, a pinch of salt and a sprig of thyme.

Pop in the oven and roast at 185°C/350°F/Gas Mark 4 for 1 hour – giving a good stir every 20 minutes. The potatoes will become tender, and have a sweet caramelised finish to them.

Pop the 4 Dairygold Cracked Black Pepper Flavour Melts on to the potatoes and watch them melt and glaze the potatoes, give them a quick stir and serve. Serve with chicken or fish.

– See more at: http://www.yourdairygold.ie/food-made-better/potatoes-with-cracked-black-pepper-flavour-melts.aspx#sthash.fDgkNqRp.dpuf

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Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen

fish-gratin_0

Serves six.

You will need:

6 x 175g (6oz) pieces of haddock

Salt and freshly ground black pepper

225g (8oz) Irish mature Cheddar cheese, grated

1 tablespoon Dijon mustard

4 tablespoons cream

Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)

Pre-heat the oven to 180°C, 350°F, Gas 4.

First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.

The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.

To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.

Fish Pie Recipes:

http://www.rachelallen.com/post/gratin-haddock-imokilly-cheddar-and-mustard

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Kerrygold Buttery Irish Potato and Apple Bake

kerrygold_butter_irish_potato_and_apple_bake_with_bacon

Cook:  15 minutes
Serves:  8

Ingredients:
  • 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
  • 6 slices thick cut bacon, coarsely chopped
  • 6 tablespoons Kerrygold Pure Irish Butter
  • Chopped chives for garnish, optional
Directions:

Cook potatoes in boiling salted water for about 8 minutes or until almost cooked through. Add apples and cook for 5 minutes more or until potatoes and apples are tender; drain well. While potatoes are cooking, heat oven to 400° F and lightly butter an 11 X 7-inch baking dish. In a large skillet, cook bacon over medium-high heat for about 5 minutes or until golden brown and crisp, stirring frequently. Remove with a slotted spoon, then remove all but 2 tablespoons of bacon fat; add Kerrygold Pure Irish Butter to skillet. When butter has melted, add potatoes and apples. Toss well to coat with butter; cook and stir for about 5 minutes over medium-high heat to lightly brown. Transfer to prepared baking dish and top with cooked bacon. Bake for 15 minutes. Sprinkle with chives, if desired.

http://kerrygoldusa.com/recipes/buttery-irish-potato-and-apple-bake-with-bacon/

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Pineapple & Coconut Traybake

Pineapple & Coconut Traybake
CATEGORY: Weekly Recipe
COOK TIME: 35 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 175g/6oz Sugar
  • Pinch of Bread Soda
  • 2 Eggs
  • 2 tablespoons Oil
  • 1 x tin (432g) Crushed Pineapples (drained)
  • 225g/8oz Desiccated Coconut
  • 100g packet Chopped Walnuts

Topping (optional)

  • 50g/2oz Butter
  • 225g/8oz Cream Cheese
  • 350g/12oz Icing Sugar

How to:

  1. Preheat oven 180°C/350°F/Gas 4. Grease and line a Swiss Roll Tin 28cm x 18cm (11″ x 7″).
  2. Place eggs, oil and pineapple into a mixing bowl and beat together.
  3. Add flour, sugar and sieved bread soda and mix until well blended.
  4. Finally stir in the coconut and walnuts.
  5. Transfer to the tin and bake for 30 to 35 minutes or until golden brown in colour. When removed from oven, allow to sit in tin for 5 minutes, then transfer to a wire tray to cool.
  6. When cold cover with topping, if used, and cut into squares.

To make topping

  1. Beat together the butter, cream cheese and sieved icing sugar.
Pineapple & Coconut Traybake
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Macroom oatmeal with peaches & pomegranate

Macroom-Oatmeal

1 Serving

It’s wonderful on its own with a pinch of salt or with some fruit and honey. Use whatever fruit is good, ripe and in season. In winter, homemade jam is a perfect addition to porridge

 

Ingredients checklist
 1 tsp of water
 1½ teacups of milk
 a good pinch of sea salt
 ½ teacup of Macroom Oatmeal 
 soft brown sugar (optional)
Instructions
1.Put all the ingredients except the sugar into a saucepan on a medium heat and stir continuously. The oats will absorb the liquid very fast, so be careful not to let the mixture stick to the bottom.

2. After about 5 or 6 minutes, when the oatmeal has softened and is at the consistency of porridge, transfer to a bowl and sprinkle with a little bit of brown sugar if desired.

 

With saturn peaches, pomegranate and raw honey

3.Follow the same recipe as above, but use just a tiny pinch of sea salt. When you have transferred the oatmeal to your bowl, arrange some slices of good ripe Saturn peaches (also called doughnut peaches) in the middle, sprinkle a few pomegranate seeds over and drizzle generously with good-quality raw honey. Orange blossom or wildflower varieties work really well.

 

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Parmigiano Reggiano Retweeted – Classic Caesar Salad






Spinelli’s Sauce Co

@SpinellisSauce

Perfect Caesar Salad
Leaf fluttering in wind 3 romaine hearts
Bread 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
Cheese wedge ½ cup shredded Parmesan cheese Olive oil 1 jar of Spinelli’s Caesar Dressing Salt Ground pepper http://spinellissauceco.com/classic-caesar

Ingredients

  • 3 romaine hearts
  • 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • 1 jar of Spinelli’s Caesar Dressing
  • ½ cup shredded Parmesan cheese

Preparation:

If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.

Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.

http://spinellissauceco.com/classic-caesar-salad/