Rachel’s Home Made Rice Pudding Recipe

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Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃

Rachel’s Home Made Rice Pudding Recipe

 

 

 

 

izabellanatrins's profile picture

Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃

Stuffed Baked Cabbage Leaves with Cheese

stuffed-baked-cabbage-leaves-with-Adrahan-Cheesse

Serves 6

Ingredients

  • 100g brown basmati rice
  • Salt and pepper
  • 1-2 large green cabbages, such as Savoy
  • 15g butter
  • 8 rashers smoked dry cured streaky bacon, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablesp. chopped thyme leaves
  • 2 tablesp. chopped sage
  • 1 teasp. paprika
  • 250g minced pork
  • 250g minced beef
  • 450ml vegetable stock

For the sauce:

  • 1 small onion
  • 4 cloves
  • 500ml milk
  • 1 bay leaf
  • ½ tsp black peppercorns
  • 30g butter
  • 30g plain flour
  • Freshly grated nutmeg
  • 200g cheese, thinly sliced

To Cook

Cover the brown rice in cold water and leave to soak for 10 minutes. Meanwhile, boil the kettle. Drain the rice, tip into a non-stick pan and add 200ml boiling water and a pinch of salt. Bring to the boil, cover and cook over a low heat for 25 minutes. Leave to cool.

For the sauce, stud the onion with the cloves and put into a pan with the milk, bay leaves and peppercorns. Bring to the boil and set aside to infuse with the flavours.

Meanwhile, remove 12 bright green leaves from the outside of the cabbages. Use the remainder of the cabbage for another meal. Drop the leaves into a pan of boiling salted water and cook for 2 minutes. Drain and refresh under cold water. Cut out and discard the thickest part of central stalk.

Melt the butter in a pan, add the bacon and fry until cooked but not browned. Add the onion and garlic and continue to cook for 5-6 minutes until the onion is soft but not browned. Tip into a mixing bowl and leave to cool.

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Add the cooked rice to the onions with the chopped herbs, paprika, minced pork, minced beef, ½ teasp. salt and some black pepper. Mix together well with your hands. Divide the mixture into 12.

Place one portion of the stuffing into the centre of each cabbage leaf, fold in the sides and roll up. Place side-by-side, seam-side down, in a lightly buttered shallow ovenproof dish. Pour over the stock, cover the dish with foil and bake for 30 minutes.

For the sauce, strain the infused milk into a jug. Melt the butter in a pan, add the flour and cook for a few seconds. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Simmer for 3-4 minutes. Remove from the heat and season to taste with nutmeg, salt and pepper. Preheat the grill to high.

Drain away any excess stock from the baking dish. Pour the sauce over the cabbage leaves and cover with the sliced cheese. Grill for 2-3 minutes until golden and bubbling. Serve.

http://www.bordbia.ie/consumer/recipes/StPatricksDay/Pages/StuffedBakedCabbageLeaveswithCheese.aspx

Rachel’s Home Made Rice Pudding Recipe

 

 

 

 

 

izabellanatrins's profile picture

Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃

Odlums bake at home pizza.

Odlums pizza

What you need:

Pizza Dough

  • 450g/1lb Odlums Strong White Flour
  • 1 teaspoon Granulated Sugar
  • Good pinch of Salt
  • 1 x 7g sachet Fast Acting Yeast
  • 300ml/½pt Warm Water (1 part boiling to 2 parts cold)
  • 1 tablespoon Olive or Vegetable Oil
  • Shamrock Semolina, for dusting if liked


Tomato Sauce

  • 2 tablespoons Oil
  • 1 x 400g tin Roma Chopped Tomatoes
  • 1 Onion, finely chopped (optional)
  • 1 Garlic Clove, crushed
  • 1 teaspoon Fresh Herbs (Basil, Thyme, Parsley etc.) or ½ teaspoon Dried Mixed Herbs


Suggested Toppings

  • Cheese (Mozzarella and/or Grated Cheddar)
  • Slices of Pepperoni or Chorizo
  • Shredded Cooked Chicken
  • Sliced Ham
  • Peppers
  • Mushrooms
  • Olives & Anchovies

 

How to:

  1. Make the dough by putting the flour, sugar, salt and yeast into a large bowl. Add the oil to the warm water and pour into the dry ingredients. Mix together to form a dough.
  2. Turn the dough onto a floured surface and knead for about 7 to 10 minutes, until dough is smooth and elastic. This can be done in half the time by using dough hooks in an electric mixer. Return to bowl and cover loosely with a tea towel. Leave in a warm enough place to prove until doubled in size. About 45 minutes to 1 hour.
  3. Meanwhile, make the sauce: heat the oil in a pan, add the onions (if used) and gently fry until soft. Add the tomatoes, garlic and herbs and bring to the boil. For a smooth sauce this may be blitzed in a food processor. Sauce should be thick enough to coat the back of a spoon. If it needs thickening, bring it to the boil and reduce to thicken, this may take a few minutes. Preheat oven to 200°C/400°F/Gas 6.
  4. When dough is ready, dust a board with semolina if used, or flour and roll out to a round, size depends on the thickness and the number of pizzas you wish to make.
  5. Place pizzas on baking trays or baking stone. Spread with a little of the tomato sauce, then the cheese and the toppings of your choice.
  6. Bake for about 10-15 minutes depending on the thickness of the pizza, until the pizza is golden underneath and the topping is bubbling on top.

Pizza

Odlums bake at home pizza.

Odlums pizza

What you need:

Pizza Dough

  • 450g/1lb Odlums Strong White Flour
  • 1 teaspoon Granulated Sugar
  • Good pinch of Salt
  • 1 x 7g sachet Fast Acting Yeast
  • 300ml/½pt Warm Water (1 part boiling to 2 parts cold)
  • 1 tablespoon Olive or Vegetable Oil
  • Shamrock Semolina, for dusting if liked


Tomato Sauce

  • 2 tablespoons Oil
  • 1 x 400g tin Roma Chopped Tomatoes
  • 1 Onion, finely chopped (optional)
  • 1 Garlic Clove, crushed
  • 1 teaspoon Fresh Herbs (Basil, Thyme, Parsley etc.) or ½ teaspoon Dried Mixed Herbs


Suggested Toppings

  • Cheese (Mozzarella and/or Grated Cheddar)
  • Slices of Pepperoni or Chorizo
  • Shredded Cooked Chicken
  • Sliced Ham
  • Peppers
  • Mushrooms
  • Olives & Anchovies

 

How to:

  1. Make the dough by putting the flour, sugar, salt and yeast into a large bowl. Add the oil to the warm water and pour into the dry ingredients. Mix together to form a dough.
  2. Turn the dough onto a floured surface and knead for about 7 to 10 minutes, until dough is smooth and elastic. This can be done in half the time by using dough hooks in an electric mixer. Return to bowl and cover loosely with a tea towel. Leave in a warm enough place to prove until doubled in size. About 45 minutes to 1 hour.
  3. Meanwhile, make the sauce: heat the oil in a pan, add the onions (if used) and gently fry until soft. Add the tomatoes, garlic and herbs and bring to the boil. For a smooth sauce this may be blitzed in a food processor. Sauce should be thick enough to coat the back of a spoon. If it needs thickening, bring it to the boil and reduce to thicken, this may take a few minutes. Preheat oven to 200°C/400°F/Gas 6.
  4. When dough is ready, dust a board with semolina if used, or flour and roll out to a round, size depends on the thickness and the number of pizzas you wish to make.
  5. Place pizzas on baking trays or baking stone. Spread with a little of the tomato sauce, then the cheese and the toppings of your choice.
  6. Bake for about 10-15 minutes depending on the thickness of the pizza, until the pizza is golden underneath and the topping is bubbling on top.

Pizza

Rachel’s Home Made Rice Pudding Recipe

 

 

 

 

izabellanatrins's profile picture

Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃

Rachel’s Home Made Rice Pudding Recipe

 

 

 

izabellanatrins's profile picture

Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃

Baked Omelette with Roasted Vegetables

BakedFrittata-RoastedVegetables

Serves 4-6

Cooking time: 1 hour

Ingredients

  • 1 medium red pepper, cut into 3cm pieces
  • 1 medium yellow pepper, cut into 3cm pieces
  • 1 small aubergine, cut into 3cm pieces
  • 1 medium onion, cut into wedges, roughly 6/8 from each onion
  • 1 courgette, cut into 3cm pieces
  • 1 medium potato, peeled and cut into 3cm cubes
  • 2 garlic cloves, peeled and chopped
  • 1 tablespoon rapeseed oil
  • Salt and freshly ground black pepper
  • 8 eggs
  • 100mls milk
  • 50g good quality hard cheese, grated
  • Handful of fresh parsley, chopped

To Cook

Preheat oven to Gas Mark 6, 200°C (400˚F).

Place the prepared peppers, aubergine, onion, courgette, potato and garlic in a bowl and mix with a tablespoon oil.  Season with a little salt and black pepper and then spread in a single layer in a roasting tray and roast for 15-20 minutes.

Line an oven proof baking dish (6cm deep, 20cm x 20cm), with baking parchment.

Transfer the vegetables to the prepared dish. Reduce oven to Gas Mark 4, 180°C (350˚F). Whisk the eggs and milk together in a jug. Add ⅔ of the cheese and the parsley.  Season with a little salt and black pepper then pour the egg mixture over the vegetables.   Shake the dish gently to allow the egg to spread to the base, sprinkle over the remaining cheese.

Bake the omelette for 20 minutes or until top is golden and the centre is set.  Let it rest for a couple of minutes before cutting into squares and serving with some salad and crusty bread.

Serving Suggestions

Green salad and crusty bread

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http://www.bordbia.ie/consumer/recipes

Avonmore creamy chicken & green peppercorn pappardelle

papardelle

Try our authentic Italian dish, its delicious!

Ingredients

  • 2 large chicken breast fillets cut in ¼” dice
  • 30g Avonmore butter
  • 1 tbsp olive oil
  • ½ onion roughly chopped
  • 120ml white wine
  • 2 tbsp drained & rinsed green peppercorns, slightly crushed
  • 300ml Avonmore Fresh Cream
  • 400g fresh pappardelle pasta
  • 4tbsp Avonmore sour cream
  • 2tbsp chopped fresh chives
  • Salt & freshly ground black pepper
  • Grated parmesan

Directions

  1. Heat the oil and butter in a large non stick fry pan over a medium heat. Add the chicken and fry for 3 minutes on each side or until lightly browned and cooked through. Remove from the pan & keep warm.
  2. Add the onion & peppercorns to the same pan & cook over a medium heat until the onions have softened slightly. Pour in the white wine and reduce by half. Stir in the cream & cook for 4-5 minutes or until thickened slightly. Add the chicken & remove from the heat. Season with salt & freshly ground black pepper.
  3. Meanwhile, cook the pasta in a large saucepan of boiling water, then drain. Return the sauce to the heat, then mix together with the drained pasta. Divide the pasta among four warmed serving bowls, top with a dollop of sour cream and sprinkle with chives and parmesan.
    
4.42 avg. rating (86% score) – 12 votes

http://cookwithavonmore.ie/recipe/creamy-chicken-green-peppercorn-pappardelle-2-2/