Rachel’s No-Pastry Pear and Almond Tart @KerrygoldUSA

 

This is a delicious tart and is also perfect for people who don’t want to make pastry. You can use a variety of fruit for the filling (see below).

Serves:  6
Ingredients:
  • 3/4 cup (6 oz) confectioners’ sugar
  • 2 ripe pears, peeled, cored and quartered, then cut into long slices
  • 1/2 cup (2 oz) all-purpose flour
  • 4 oz almond meal, about 1/4 in thick
  • Finely grated zest of 1 lemon
  • 2 tbsp slivered almonds
  • 5 egg whites
  • Confectioners’ sugar, to serve
  • 12 tbsp Kerrygold Salted Butter, melted
Directions:

Preheat the oven to 400°F (200°C). Lightly grease the sides of a 9-inch tart pan with a removable

bottom and place a disc of wax paper on the base. If you prefer to serve this tart on the tart pan base, do not use the wax paper.

Sift the confectioners’ sugar and flour into a bowl and stir in the almond meal and lemon zest. Whisk the egg whites for 30 seconds, until just frothy, and add to the dry ingredients with the warm melted butter. Mix until smooth.

Pour the mixture into the prepared pan. Arrange the slices of pear on top and sprinkle with the slivered almonds.

Bake in the oven for 15 minutes, then turn down the heat to 350°F (180°C) and cook for a further 10 minutes, or until risen and a pale golden color. The filling should feel firm to the touch in the center.

Allow to sit in the pan for a few minutes before turning out onto a wire rack. Dust with confectioners’ sugar to serve.

This is delicious with softly whipped cream.

VARIATIONS

Instead of pears, I sometimes use 4 oz raspberries or blackberries (either fresh or frozen) for the topping. Alternatively, I use 2 oz pine nuts instead of fruit. You can also make this with 4 oz peach or nectarine slices, which is particularly nice in the summer!

http://kerrygoldusa.com/recipes/no-pastry-pear-and-almond-tart/

Rachel’s Broccoli Soup with Dubliner Toasts

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

 

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 

Grilled Vegetable Salad with Skellig Cheese @KerrygoldUSA

INGREDIENTS

For the Dressing:

2 tablespoons Maple Syrup

2 tablespoons balsamic vinaigrette

1/3 cup Olive oil½

teaspoon crushed red pepper

For the Salad:

2-4 tablespoons olive oil

1 large bell pepper seeded and cut in quarters

1 small red onion cut into chunks16 cherry tomatoes

8 ounces whole mushrooms cut in half

2 zucchinis cut in half

Salt and pepper

6 cups mixed greens1 cup crumbled Kerrygold®

Skellig Cheese(about 3 ounces)

Instructions:

  1. To assemble the dressing, place all ingredients in a small mason jar and shake to combine. Set aside until ready to use.
  2. Preheat the grill to medium high heat. 
  3. Thread red onions, tomatoes, peppers and mushroom halves on individual skewers, brush with olive oil and season with salt and pepper. 
  4. Rub olive oil on zucchini halves and season with salt and pepper. 
  5. Grill vegetables until as charred as desired, turning once during cooking. Tomatoes will grill in about 2 minutes per side. Bell pepper, zucchini, & mushrooms will grill in 3-4 minutes per side. Onions will grill in 4-5 minutes per side.  
  6. Remove from grill when cooked and set aside until ready to make the salad. 
  7. Slice grilled vegetables into large chunks that are the same size. 
  8. Add the mixed greens to a large bowl and top with prepared vegetables. 
  9. Add desired amount of dressing and toss to coat. 
  10. Sprinkle with crumbled Kerrygold® Skellig Cheese and serve. 

Recipe by Garnish with Lemon.

GRILLED VEGETABLE SALAD @KerrygoldUSA

INGREDIENTSFor the Dressing:2 tablespoons Maple Syrup2 tablespoons balsamic vinaigrette1/3 cup Olive oil½ teaspoon crushed red pepperFor the Salad:2-4 tablespoons olive oil1 large bell pepper seeded and cut in quarters1 small red onion cut into chunks16 cherry tomatoes8 ounces whole mushrooms cut in half2 zucchinis cut in halfSalt and pepper6 cups mixed greens1 cup crumbled Kerrygold®

Skellig Cheese(about 3 ounces)

Instructions:

  1. To assemble the dressing, place all ingredients in a small mason jar and shake to combine. Set aside until ready to use.
  2. Preheat the grill to medium high heat. 
  3. Thread red onions, tomatoes, peppers and mushroom halves on individual skewers, brush with olive oil and season with salt and pepper. 
  4. Rub olive oil on zucchini halves and season with salt and pepper. 
  5. Grill vegetables until as charred as desired, turning once during cooking. Tomatoes will grill in about 2 minutes per side. Bell pepper, zucchini, & mushrooms will grill in 3-4 minutes per side. Onions will grill in 4-5 minutes per side.  
  6. Remove from grill when cooked and set aside until ready to make the salad. 
  7. Slice grilled vegetables into large chunks that are the same size. 
  8. Add the mixed greens to a large bowl and top with prepared vegetables. 
  9. Add desired amount of dressing and toss to coat. 
  10. Sprinkle with crumbled Kerrygold® Skellig Cheese and serve. 

Recipe by Garnish with Lemon.