Tag: natural ingredients

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Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

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.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/

 

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Clodagh McKenna’s Orange Pistachio Yogurt Cake @NDC_ie #homebaking

clodagh orange pistachio

Yields 8 Servings
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!

To serve:

Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt

Ingredients checklist
50 g slightly stale white breadcrumbs
100 g almonds, ground
100 g pistachios
1 tsp baking powder
4 eggs
150 g caster sugar
125 ml sunflower oil
200 ml natural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1 star anise
1 cinnamon stick

Instructions

Pre-heat the oven to 190°C / Gas 5.

Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.

In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.

In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.

 

Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.

Pour the mixture into the prepared cake tin and into the pre-heated oven.

 

Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.

 

Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.

 

While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.

 

Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt

https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/