Tag: ingredients

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Avonmore Tomato & Basil Soup

avonmore tomato & basil soup

Quick, easy, warming – home warming and delicious

Ingredients

  • 25g Avonmore butter
  • 1 small onion, chopped
  • ¼ clove garlic finely chopped
  • ½ tbsp tomato puree
  • Pinch of sugar
  • 900g/2lb fresh vine ripened tomatoes cut in quarters
  • ½ organic chicken stock cube, dissolved in 100ml hot water
  • 85ml Avonmore cooking cream
  • ½ tsp freshly chopped basil
  • Sea salt & freshly ground black pepper

Directions

Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.

Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.

Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.

Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.

http://cookwithavonmore.ie/recipe/tomato-basil-soup-2/
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A Pancake Extravaganza by Rachel Allen

rachel pancakes

Tuesday is pancake time. In all their shapes and forms, they are a real favourite in our household. It isn’t just our children who get excited – I adore pancakes and love an excuse to make a real feast of them. There’s something so pleasingly simple, so supremely comforting about a perfectly browned pancake, unchallenging and uncomplicated, but always delicious.
We’ll make all different sorts of pancakes on different years, and often on the same day. I love thin pancakes – they’re called crepes in France, where they’re usually made with some buckwheat flour. I like to eat them rolled up with lemon and sugar, or the perennial favourite, Nutella! We like to make thin pancakes as a savoury treat too, omitting the sugar and making a creamy mushroom filling with bacon and perhaps some Gruyere cheese.
If you’d like to make your pancakes a little more elaborate than just a squeeze of lemon and sugar, you can try this divine orange butter recipe, opposite, that we often make at the cookery school.
At other times, we like to make big, fluffy American pancakes, served with rashers and plenty of maple syrup. I’ve written recipes for blueberry and lemon pancakes in these pages before, as well as in a number of my cookbooks.
The Italian recipe here is a totally different take on pancakes that I’ve made on Pancake Tuesday in previous years. It was inspired by a conversation I had with the great Italian chef, Aldo Zilli. He told me a wonderful story about his mother using light pancakes as an alternative to pasta in certain dishes, and I’ve discovered that they work wonderfully with rich tomato sauces. The Italian baked pancakes with tomato sauce recipe, opposite, uses the pancakes in place of lasagne sheets, which adds a fluffiness to the dish. It’s a perfect family dish and would make a great centrepiece to a Shrove Tuesday dinner table.
Tip
Adding melted butter to the pancake batter will make a real difference to the pancakes’ flavour and texture. It also makes it possible to cook them without having to grease the pan every time.

Pancake Recipes:

 

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Apple and Yoghurt Pancakes with Blackberry and Honey Sauce

apple & yoghurt pancakes

Serves 6

Cooking time: 15 min

Ingredients

  • 300g self-raising flour
  • 50g sugar
  • 4 eggs
  • 150ml natural yoghurt
  • 2 eating apples, peeled and chopped
  • Milk Butter to cook the pancakes
  • Blackberry and honey sauce
  • 200g blackberries (or blueberries)
  • 2-3 tablesps. Honey
  • Juice of 1 lemon

To Cook

Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)

To make the sauce

Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.

Nutritional Analysis per Serving

Protein: 11g 

Carbohydrates: 68g 

Fat: 9g 

Iron: 2mg 

Energy: 386kcal 

 www.bordbia.ie

 

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Flahavan’s Cranberry and Oat Bran Muffins

fla oat muff fb jan 16

Ingredients
  • 225g (8oz) plain flour
  • 2 tsp baking powder
  • 150g (5oz) caster sugar
  • 75g (3oz) Flahavan’s Oat Bran
  • 100g (4oz) cranberries
  • 25g (1oz) icing sugar
  • sifted Zest of an orange
  • 1 egg
  • Beaten 300ml (½ pint)of Milk
  • 50g (2oz) melted butter or sunflower oil
Method:
  1. Sift the flour into a bowl with the baking powder. Add the sugar and the oat bran and mix. Toss the cranberries into the icing sugar. Add to the bowl with orange zest and stir to mix.
  2. Place the egg, milk and melted butter or sunflower oil into another bowl and beat lightly. Stir into the dry ingredients. Just do this casually – there is no need to over mix.
  3. Line a muffin tin with baking cases. Spoon the mixture into the lined muffin tin.
  4. Bake in a pre-heated oven at 200°C /400°F / Gas Mark 6 for around 15 minutes – or until risen and golden.
Serve warm or cold. Quick Tip Oat Bran is also great as a coating for fish before frying.
 http://www.flahavans.ie/recipes/cranberry-and-oat-bran-muffins/40
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Kerrygold Braised Red Cabbage

Braised_Red_Cabbage

Serves:  4-6

The easiest way to cut the red cabbage and onions is on a Japanese mandoline but of course you can do it with a sharp knife if you don’t have one or a food processor works well too. This would be delicious as a side order or serve with baked jacket potatoes with a dollop of soured cream and chives for a light supper.

Ingredients:

  • 4 tbsp (2oz) Kerrygold Salted Butter
  • 1 small head red cabbage, finely shredded (core discarded)
  • 2 red onions, thinly sliced
  • 2 cooking apples, peeled, cored and grated
  • 2 cups (18fl oz) pomegranate or cranberry juice
  • 2 tbsp balsamic vinegar
  • 4 tbsp light brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • good pinch of ground cloves
  • salt and freshly ground black pepper

Directions:

Heat a very large heavy-based pan. Add the butter and once it has melted, tip in the red cabbage and onions. Sauté over a medium to high heat for about 10 minutes until just beginning to soften.

Stir the apple into the cabbage mixture and then add the pomegranate or cranberry juice, balsamic vinegar, sugar and spices. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour over a low heat, stirring every 20 minutes until the cabbage is meltingly tender. Transfer to a warmed dish and serve at once.

BRAISED RED CABBAGE