Tag: Kerrygold

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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!
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Delicate Spinach Soup @kerrygoldusa

Spinach-Soup-original

Prep:

45 Minutes

Ingredients:

  • 1 lb. potatoes
  • 1 bunch of spring onions
  • 1 ¼ Tbsp. Kerrygold Salted Butter
  • 14 oz. cream spinach
  • 25 ¼ Fl. oz. vegetable stock
  • 1 ¾ Fl. oz. whipping cream
  • Fresh herbs (tarragon, parsley, dill, cress, chervil)
  • Salt
  • Pepper
  • Nutmeg
  • 3 ½ oz. Kerrygold Reserve Cheddar

Directions:

Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.

Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.

http://kerrygoldusa.com/recipes/delicate-spinach-recipe

Posted on

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!
Posted on

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!
Posted on

Fluffy Banana Oatmeal Pancakes @kerrygoldusa #irishbutter

Pour, flip, stack and savor the morning moments.

INGREDIENTS

1 ½ cup old fashioned rolled oats

2 ½ cups unbleached all purpose flour

½ cup brown sugar

2 tablespoons baking powder

1 teaspoon kosher salt

½ teaspoon ground cinnamon

1 ripe banana

2 large eggs

2 teaspoons pure vanilla extract

3 ¼ cups whole milk

8 tablespoons Irish Butter with Olive Oil plus more for the pan and serving

Instructions

  1. Place the rolled oats in a blender, and process until they resemble coarse flour. 
  2. In a medium size mixing bowl, combine the processed oats, all purpose flour, brown sugar, baking powder, kosher salt, and ground cinnamon. Whisk to combine well.
  3. In a second large mixing bowl, add the ripe banana and use a fork to mash it very well. Next, add the eggs, vanilla extract, and milk. Whisk very well to incorporate the eggs and banana into the milk.
  4. Pour the dry ingredients into the wet ingredients, and then stream in the melted butter. Whisk until just combined. It’s okay if there are still a few lumps.
  5. Preheat a large skillet over medium heat. Add 1 tablespoon of Kerrygold Butter with Olive Oil to melt and coat the bottom of the pan. 
  6. Pour in ¼ cup of the pancake batter into the heated pan for each pancake. Cook for 2 minutes, and when bubbles begin to form and pop on the surface of the pancake, flip, and cook for another 1-2 minutes. Repeat with the remaining pancake batter.
  7. The pancakes can be kept warm in a 200 degree F oven on a metal rack lined baking sheet. Serve the pancakes with sliced bananas, more butter, maple syrup, and a sprinkle of ground cinnamon.