Nutrition key to sound health
We have several farmhouse goat’s-cheesemakers in Ireland.We use Ardsallagh goat’s cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.
Preheat the oven to 230°C/450°F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a soufflé dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk
until the sauce thickens. Cool slightly. Add the egg yolks, goat’scheese, Gruyère and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12–15 minutes (or 9–11 minutesfor the individual soufflés) or until the sides and top are nicely puffedup and golden – the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.
http://cookwithavonmore.ie/recipe/ardsallagh-goats-cheese-and-thyme-leaf-souffle/
A @glenilenfarm Rhubard & Natural Live Yogurt Pot is the BEST snack money can buy!
•
•
•
•
📸: @chillimomofran
#glenilenfarm #glenilenfarmyoghurt #rhubarb #naturalliveyoghurt #naturalyoghurt #healthy #bioflora #goodbacteria #healthygut #guthealth #protein #fruit #yum #familyfarm #countycork #cork #ireland #dairy #best #snacks #foodporn #realfood
#yogurt #nonasties
Food you should Eat Everyday for a healthy life. What do you think, what else we can add for a healthy diet? #SGHDubai #HealthTip
Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!
Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium
You’ll need:
• 1 L vegetable stock
• 115g unsalted butter
• 1 banana shallot, peeled and finely chopped
• 1/2 tsp sea salt
• 175g portobello mushrooms, roughly chopped
• 175g chestnut mushrooms, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tsp chopped fresh thyme leaves
• 100ml white wine
• 100g Flahavan’s Organic Porridge Oats
• 50g Flahavan’s Organic Jumbo Oats (plus a handful toasted for garnish)
• 100g Parmesan cheese, grated
• 2 tbsp chopped fresh parsley, for garnish
• sautéed baby spinach and fried wild mushrooms, for garnish
Method:
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired.
#OatsForDinner
#Versatility
Foodaware 