Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/

 

Catherine’s Apple Crumble Tartlets

Apple-Crumble-Tartlets

CategoryCream Plain Flour

Cook Time18-20 mins

What you need:

Pastry

  • 375g/12oz Odlums Cream Plain Flour
  • 175g/6oz Butter
  • 150ml/¼pt Cold Water

Filling

  • 2 Large Cooking Apples
  • 2-3 tablespoons Sugar, to sweeten

Crumble

  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 125g/4oz Shamrock Demerara Sugar
  • 175g/6oz Odlums Porridge Oats

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 12 cup bun trays.
  2. Peel, core and roughly chop apples. Place in a saucepan with sugar and a little water (2-3 tablespoons) over a low heat, stirring occasionally until softened.
  3. Meanwhile, place flour in a mixing bowl, coarsely rub in the butter. Add sufficient water (about 150ml/¼pt) to mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead. Roll out pastry on floured board, cut out 24 discs and place in the prepared tins. Place in the fridge while making crumble.
  5. Put the flour into a bowl, add in butter and rub into flour with your fingers until mixture resembles breadcrumbs.
  6. Add in sugar and oats and mix together.
  7. Put spoonfuls of stewed apple into each of the pastry bases and then top with crumble mixture.
  8. Bake for 18-20 minutes until golden brown. Serve warm with custard, a scoop of ice cream, freshly whipped cream or a dollop of Greek yoghurt.

Apple Crumble Tartlets

Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/

 

Odlums Blueberry Muffins

blueberry muffins

Lovely lemon and blueberry tart from @odlums_ireland

Screenshot_2020-03-31 #behindeverybake hashtag on Instagram • Photos and Videos

imelda__rose's profile picture

Social distancing means lots of baking…how about a lovely lemon and blueberry tart from @odlums_ireland
It would make the perfect wee gift for mammy’s day…just leave it at her door step and keep your distance 😷🤪

BASE
225g/8oz Odlums Cream Plain Flour
125g/4oz Butter (room temperature)
75g/3oz Shamrock Golden Caster Sugar
1 Egg
Egg wash (beaten egg)

FILLING
3 Eggs
125g/4oz Shamrock Golden Caster Sugar
100g packet Shamrock Ground Almonds
Rind of 2 Lemons
Juice of 1 Lemon
170ml Fresh Cream

HOW TO:
Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9″.
Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.
Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.
Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.
Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.
When cool, dust with icing sugar.

#niblogger #irishblogger #irishfoodie #odlumsrecipe #homebaking #behindeverybake #foodshoot #styledfood #theramblingbaker

Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.