Tag: nutrition

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Garlic Bread

garlic-bread

Ingredients

  • 1 baguette (anything from fresh to 2 days old)
  • 6 tablespoons of Dairygold
  • 3 cloves of garlic
  • 1 handful chopped parsley
  • 25g Parmesan cheese (optional)

Instructions

First, preheat your oven to 180°C/350°F/Gas Mk 4.

Scoop the Dairygold into a medium-sized mixing bowl. Add the chopped parsley.

Using a garlic press, squeeze the garlic cloves into the bowl.

If you fancy adding a “secret ingredient” (to be guarded ferociously, no matter how hard anyone begs), add 25g or so of grated Parmesan cheese to the mix.

Stir the ingredients together until they’re well combined and spreadable.

Next, take your bread. Cut slices into it about an inch apart. IMPORTANT: Don’t cut the whole way through!

Spread your garlic Dairygold mixture evenly between each cut in the bread. If you like, spread some on top too.

Wrap the bread in tinfoil and pop it into your preheated oven, cut side up.

Bake for 15 minutes. TIP: If you like your garlic bread extra crunchy, open the tinfoil for the last 5 minutes of baking.

http://www.yourdairygold.ie/food-made-better/garlic-bread.aspx

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Tarte Tatin With Orange Crème fraîche

Tart_Tartin_326_265_60_c1

Ingredients

  • 200g puff pastry, rolled to a circle the size of the pan
  • 8 granny smith eating apples
  • juice 1 lemon
  • 75g caster sugar
  • 50g butter, cubed

Orange Crème fraîche

Tarte Tatin With Orange Crème fraîche

Method

  1. Peel and core the apples, cut them in half.  Toss them lightly in lemon juice (to prevent them discolouring).
  2. Preheat the oven to 190°C
  3. Add the sugar to the pan and over a medium heat let it slowly caramelize, moving the pan from time to time to stop the sugar from burning (which can happen very quickly, so exercise caution when working with hot sugar).  Once the sugar goes a golden brown colour, remove it from the heat and add butter in small dice.
  4. Carefully place the halved apples around in a circle until compact to the centre, then place the puff pastry over the top neatly tucking it in around the edges.  Put the tart in the oven immediately for 25 mins at 190°C.
  5. Take out and leave to rest for 5 mins, then place a large plate over the top of the pan and being careful that no hot liquid spills onto your hands, invert the pan, turning the pan upside down so that the pastry is now the base of the tart sitting on the plate.  Slowly lift the pan away from the plate.
  6. To make the Orange Creme Fraiche, whisk together all the ingredients for the orange creme fraiche and serve with Tarte Tatin

Nutritional Information (per serving)

  • Calories 560kcal
  • Fat 43g
  • Saturates 9.7g
  • Carbs 45g
  • Sugar45g
  • Protein 0.8g
  • Salt 0.17g
  • Fibre 0.8g

http://glenisk.com/recipes/tarte-tatin-with-orange-creme-fraiche