ingredients

January 2, 2016

Organic Smoked Salmon on Potato Cakes with Natural Yoghurt

Makes 12

450g cooked, mashed potatoes
75g flour
2 eggs, beaten
2 tablesp. scallions, finely chopped
Salt, pepper and nutmeg
50g butter, melted
Smoked Salmon
125 ml natural yogurt
1 tablesp. dill, chopped
Salt and black pepper

To Cook

Mix the potatoes, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge.

15 minutes before serving reheat in a hot oven.

Serving Suggestions

Mix the yoghurt, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the yogurt mixture.

http://www.bordbia.ie/consumer/recipes/

December 23, 2015

Odlums Chocolate Christmas Pudding

Ingredients:

For the Pudding:

125g/4oz Odlums Self Raising Flour

125g/4oz Butter (softened)

125g/4oz Caster Sugar

2 large Eggs (beaten)

1 tbsp Cocoa Powder

125g /4oz Plain Chocolate (melted)

50g Shamrock Pecan Nuts (chopped)

15ml/1tbsp Milk

For the sauce:

125g/4oz Plain Chocolate, broken into pieces

25g/1oz Butter

30ml/2 tbsp Golden Syrup

Method:

Preheat oven to 150°C/300°F/Gas Mark 2. Butter and line the base of a 900ml / 1 ½ pint pudding bowl with a circle of greaseproof paper or butter wrapper.
Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of flour if the mixture begins to curdle).
Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
Spoon the mixture into the bowl and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.
Steam for 1 ½ hours (see directions below) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.
For the chocolate sauce, place all the ingredients in a heat-proof bowl, set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.
Turn the pudding out on to a plate, while warm. Pour over some of the chocolate sauce and serve the remaining sauce on the side. Enjoy!

Chocolate Pudding

November 12, 2015

Flahavans bloat beating breakfast

Bloat beating breakfast!

Here’s a delicious Overnight Oats recipe that is not only delicious but also full of ingredients that can help give you a flatter, less-bloated tummy.

Ingredients

1/2 cup oats
1 teaspoon chia seeds
1/4 teaspoon cinnamon
1/2 cup unsweetened vanilla almond milk
1/4 cup yogurt (I used Silk Soy Vanilla)
1/4 banana
1/4 cup pineapple, chopped (fresh or frozen)
1/4 cup blueberries (fresh or frozen)
1 tablespoon chopped almonds

Directions

Add the ingredients in the order listed to a small mason jar.
Place in the fridge overnight.
In the morning, mix it all together and enjoy cold or warmed up in the microwave.

Image Source: Calorie Count

http://www.popsugar.com/fitness/Flat-Belly-Overnight-Oats-38687684

November 12, 2015

Catherine’s gluten free lemon poppy seed loaf

INGREDIENTS

225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour

125g/4oz Margarine

125g/4oz Caster Sugar

3 Eggs

2 Tablespoons Milk

1 Teaspoon Goodalls Vanilla Essence

2 Tablespoons Poppy Seeds

Grated Rind of Lemon

For Glaze

175g/6oz Icing Sugar

Juice of Lemon

Method

Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
When completely cold store in an airtight container.

http://odlums.ie/catherines-weekly-recipe-gluten-free-lemon-poppy-seed-loaf/

November 4, 2015

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/

November 2, 2015

Irish Farmhouse Cheese and Oat Soda Bread

Serves 1 Loaf

Ingredients

275g plain flour, plus extra for kneading
1 teasp. salt
1 rounded teasp. bicarbonate of soda
250g stoneground wholemeal flour
25g porridge oats, plus extra for sprinkling
125g Farmhouse cheese, coarsely grated
Approximately 500ml buttermilk

To Cook

Preheat the oven to Gas Mark 8, 230ºC (450ºF). Sift the plain flour, salt and bicarbonate of soda into a large mixing bowl and stir in the wholemeal flour, 25g of the oats and 75g of the grated cheese. Make a well in the centre, add 450ml of the buttermilk and mix together to make a soft but not too sticky dough. Add a little more buttermilk or milk if the mixture seems a little dry.

Turn the mixture out onto a lightly floured surface and knead very lightly and briefly into a round. Flip the dough over and gently flatten it into a disc about 4cm thick.

Lightly dust a baking sheet with flour and place the dough on it and sprinkle over the remaining cheese and a few more oats. Then using a large, sharp knife, cut a large cross into the top of the loaf, almost all the way through the dough.

Bake the loaf on the middle shelf of the oven for 15 minutes. Then lower the oven temperature to Gas Mark 6, 200ºC (400ºF).and bake for a further 20-25 minutes, until it sounds hollow when you tap the base. Leave to cool before serving.

http://www.bordbia.ie/consumer/recipes

November 1, 2015

Traditional Irish Brown Soda Bread

This is a delicious, easy and very healthy bread.

Ingredients

250g wholemeal flour
200g plain white flour
1 teasp. bread soda, sieved
1 teasp. salt
1 egg
350ml buttermilk, approx.
1 teasp. Honey

Optional Topping:

1 tablesp. sesame seeds or pinhead porridge oats

To Cook

Preheat the oven to Gas Mark 6, 200°C (400°F).

Mix the flour, bread soda and salt together in a bowl. Combine the egg with the buttermilk and honey then mix into the flour. Add a little more buttermilk if the mixture is dry – it should be a soft dough. Then pour the lot into a lightly oiled loaf tin. Sprinkle the sesame seeds or porridge oats over the top of the loaf if using.

Bake for 45-50 minutes. To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked. Remove from the tin and wrap in a clean tea towel while cooling. This will keep the crust soft.

http://www.bordbia.ie/consumer/recipes/