Tag: Irish Food

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Roast Cauliflower Salad with Avonmore Buttermilk Dressing

  • Ready Time : 0 min
  • Serves:

Ingredients

  • 1 Cauliflower
  • Olive oil
  • Salt & Pepper
  • Yoghurt
  • 2tbsps Chives
  • Raisins/ Nuts
  • lemon juice

Directions

  1. Cut cauliflower into florets and add to roasting dish.
  2. Toss in a little olive oil and salt and pepper.
  3. Roast cauliflower until tender but still holding a slight crunch.
  4. Leave to cool.
  5. Then, mix Avonmore Buttermilk, yoghurt, chives, and a squeeze of lemon juice together.
  6. Add a little salt & pepper.
  7. This can then be mixed into your cooled cauliflower.
  8. Add soaked golden raisins or some nuts of your choice such as walnuts, almonds or hazelnuts.
4.00 avg. rating (74% score) – 1 vote
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Flahavan’s toasted nut granola

· 9 May

 

Congrats, we made it through another week! Treat yourself to an incredibly delicious but fuss free breakfast – Flahavan’s Granola. The only difficult thing about it is choosing between our Toasted Nut variety or our Red Berry one!
Posted on

Flahavan’s toasted nut granola

· 9 May

Congrats, we made it through another week! Treat yourself to an incredibly delicious but fuss free breakfast – Flahavan’s Granola. The only difficult thing about it is choosing between our Toasted Nut variety or our Red Berry one!
Posted on

Rachel Allen’s Strawberry and Rhubarb cobbler

cobbler

Strawberry and rhubarb has to be my favourite summer flavour combination and in this recipe, 
the two juicy fruits lie underneath a 
thick blanket of crunchy, buttery deliciousness.

Ingredients

(Serves 6)
You will need:
Butter for greasing
300g (11oz) rhubarb, 
cut into 2cm (¾in) pieces
300g (11oz) strawberries, sliced
100g (3½oz) caster sugar

For the batter, you will need:
225g (8oz) plain flour
2 teaspoons baking powder
50g (2oz) butter
100g (5oz) caster sugar
75ml (3fl oz) milk
1 egg
50g (2oz) almonds, chopped

Method

Preheat the oven to 170°C, 325°F, Gas 3.

Grease a 1L (1¾pt) pie dish with butter, then add the rhubarb pieces and the sliced strawberries and scatter over the caster sugar.

To make the batter, sift the plain flour and the baking powder together into a bowl. Rub in the butter, then mix in 
75g (3oz) of the caster sugar. Beat the milk and the egg together and mix in to the butter-and-sugar mixture to form a soft dough. Place this dough in ‘blobs’ over the top of the fruit.

Mix the chopped almonds together with the remaining 25g (2oz) of the caster sugar, then sprinkle them over the top of the cobbler.

Place the cobbler in the oven and bake it for 45-50 minutes until the centre is cooked through. Stick a skewer into the batter – the cobbler is ready if it comes out clean.

http://www.rachelallen.com/post/strawberry-and-rhubarb-cobbler