Tag: ingredients

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Cheese & Onion Pie with Avonmore milk & butter

Cheese-Onion-Pie-4-266x266

Ingredients

  • 1 kg onions – roughly chopped in chunks
  • 1 kg potatoes –well scrubbed
  • 30g Avonmore Butter
  • 100ml Avonmore Milk
  • 2 sprigs fresh thyme
  • Salt and pepper
  • 1 x 250ml carton Avonmore Cooking Cream
  • 150g Avomore Cheddar Cheese – grated

Directions

  1. Steam or boil the potatoes until they are tender
  2. Meanwhile, melt the butter in a heavy bottomed pan that can go in the oven, add the onions and sprinkle over the fresh thyme. Cook the onions slowly over a low heat for 30-40 minutes until they have turned a deep, golden brown colour, turning them occasionally.
  3. Drain the potatoes and roughly chop them in the pot with a knife, leaving some chunks, add the butter and milk and season well with salt and pepper, stir well to combine
  4. Top the onions with the potatoes and pour over the contents of the carton of Avonmore Cooking Cream, sprinkle with the cheese and bake in a preheated oven at 200°C for 30 minutes
  5. This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli. Alternatively it makes a hearty meal to add to some meaty sausages or pork chops, enjoy it immediately to make the most of the creamy potatoes and sweet onions.

 

http://cookwithavonmore.ie/recipe/cheese-and-onion-pie/
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Dark Chocolate Apricot Cookie Pizza

chocolate-apricot-pizza-3

Prep: 1 Hour

Cook: 20 Minutes

Serves: 8

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons corn starch
  • 4 ounces Kerrygold Unsalted Butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoons vanilla extract
  • 1 cup apricot preserves
  • 8 ounces of dark chocolate, chopped

Directions:

In a small bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.

In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until nice and creamy.

Slowly stream in the sugar to the butter, while beating constantly.

Next, add the egg and vanilla and beat until combined.

Add the dry ingredients to the wet in 3 batches, mixing between each addition.

Gather the dough into a ball, press it flat into a disk, and wrap it in plastic wrap.

Refrigerate the dough for at least 4 hours, or overnight.

When ready to bake, preheat the oven to 350.

Roll the dough out into a 12” circle on a piece of parchment paper.

Transfer the parchment paper to a baking pan, and bake the cookie pizza until set, about 18 minutes. The edges should start to turn golden brown. The center may be a bit puffy, but it will settle as it cools.

Let the cookie pizza completely cool before proceeding.

Spread the apricot jam on the pizza. Top with the chopped chocolate and slice into wedges before serving.

Use the sugar cookie crust as a base, and top with all of your favorite toppings. A cream cheese frosting with sprinkles would be a great kids’ version (or an adult that eats like a kid). If you love white chocolate, it would be great here alone, or mixed in with the dark chocolate.

DARK CHOCOLATE APRICOT COOKIE PIZZA

 

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Debbie’s Red Quinoa Tabbouleh with Toasted Pinenuts and Pomegranates

quinoa-salad-recipe_0

Serves 8.
You will need:
  • 225g (8oz) red or black quinoa
  • 350ml (12fl oz) of cold water
  • Pinch of salt
  • 25g (1oz) fresh parsley, chopped
  • 25g (1oz) fresh mint, chopped
  • 110g (4oz) spring onions, white and green parts, chopped
  • 50g (1¾oz) dried cranberries
  • 2 medium carrots, peeled and grated
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • salt and freshly ground black pepper
  • 1 pomegranate, cut in half, seeds removed
  • 75g (3oz) toasted pine nuts (toasted in a dry frying pan over a high heat)
  • For the olive oil dressing, you will need:
  • 50ml (1¾fl oz) extra-virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon honey

Rinse the red or black quinoa, whichever you are using, in a sieve under cold water for two to three minutes to remove the bitter coating. Put the quinoa in a saucepan with the cold water and the salt and add a tight-fitting lid. Bring to the boil, then reduce the heat to very low and cook, covered, for 12 minutes until the quinoa is tender. Turn off the heat, but leave the lid on for 10 more minutes.

To make the dressing, mix the extra-virgin olive oil, the lemon juice and the honey. Add the dressing to the warm quinoa and allow it to cool. Then add in the chopped parsley, the chopped mint, the chopped spring onions, the dried cranberries, the grated carrots, the ground cinnamon and the ground allspice to the cooled quinoa. Mix well and season with the salt and freshly ground black pepper. Tip into a serving bowl and scatter the pomegranate seeds and the toasted pine nuts over the top.

http://www.rachelallen.com/post/debbies-red-quinoa-tabbouleh-toasted-pinenuts-and-pomegranate