Tag: ingredients

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Asparagus, Proscuitto & Ricotta Stuffed Shells #barilla

Screenshot_2020-08-01 Asparagus, Proscuitto Ricotta Stuffed Shells

 

  • Jumbo Shells

    Made with

    Barilla Jumbo Shells

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  • Asparagus, Proscuitto & Ricotta Stuffed Shells
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Ingredients

4 Servings

Ingredients for 4 people

  • 3/4 box of Barilla® Jumbo Shells
  • 1 jar of Barilla® Tomato & Basil Sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 9 ounces of frozen asparagus, chopped and cooked
  • 1 1/2 cup prosciutto chopped
  • 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper freshly ground

Instructions

  • Cook pasta according to package directions.

 

  • Rinse cooked shells under cold water and drain.
  • Cover and set aside.

https://www.barilla.com/en-us/recipes/blue-box/barilla-jumbo-shells-with-asparagus-prosciutto-ricotta-cheese-and-barilla-three-cheese-sauce

 

 

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Odlums Christmas Plum Pudding (Light Recipe)

Christmas Plum Pudding (Light Recipe)

CategoryChristmas

Cook Time5 hours

What you need:

  • 75g/3oz Odlums Self Raising Flour
  • 175g/6oz Shamrock Light Brown Sugar
  • 175g/6oz Margarine
  • 3 Eggs (lightly beaten)
  • 1 teaspoon Mixed Spice
  • 500g packet Shamrock Luxury Fruit Mix
  • 1 Apple (grated)
  • 100g packet Shamrock Ground Almonds
  • 175g/6oz Breadcrumbs
  • 1 bottle Stout (1/2 pint)

How to:

  1. Cream margarine and sugar until light and fluffy.
  2. Add the lightly beaten eggs and mix well.
  3. Stir in the sieved flour and mixed spice.
  4. Next add the fruit mix, grated apple and ground almonds. Mix well.
  5. Finally, add the breadcrumbs and bottle of stout.
  6. Stir well, cover and leave to stand overnight. Transfer to a 3 pint greased pudding bowl. Steam for 5 hours.

To steam pudding in oven:

  1. Put two long strips of tin foil crosswise on work top or table. Place roasting tin on foil. Sit pudding bowl into the tin and fill with boiling water to within 1″ of top of tin. Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping.
  2. Place in preheated oven at 150°C/300°F/Gas 2 for the same length of time as above. There is no need to top up with water during cooking.

Recipe Notes:

The quantities may be doubled if more than one pudding is required.

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Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!