Creamy Chicken & Spinach Pasta | I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his family. Ingredients from @dunnesstores 💛
Serves: 4 Time: 30 mins
300g tagliatelle 1 tbsp olive oil A knob of butter 400g skinless chicken breasts, sliced into thick strips 3 garlic cloves, peeled and finely chopped 50g ready-to-use sun-dried tomatoes 150g baby spinach leaves 250ml single cream Parmesan shavings, to serve Basil leaves, to serve Sea salt and freshly ground black pepper
1. Cook the pasta according to the instructions on the packet. Heat the butter and olive oil in a large frying pan and, when foaming, fry the chicken for about 4–6 minutes or until cooked through. Season with salt and pepper before adding the garlic, sun-dried tomatoes, spinach and fry until the spinach has wilted. 2. Add the cream and bring to a steady simmer for 3–4 minutes. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway with some fresh basil leaves & Parmesan shavings.6d
To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
This Strawberry Smoothie Bowl is the perfect way to get plenty of strawberries into an easy-to-make breakfast or lunch that everyone in the family will enjoy. 🍓
Serves: 2
Ingredients 200-250g Bord Bia Quality Mark strawberries, fresh or from frozen. 2 small bananas 6 tablesp. Greek-style yoghurt 2 teasp. coconut flakes 4 tablesp. granola (shop-bought) 1 teasp. chia seeds Fresh mint sprigs, to decorate (optional)
•If using fresh strawberries, cut off the stalks and put into a blender, reserving a few of the berries for decoration. •Peel the bananas and cut into slices, then add three-quarters into a blender (reserving the rest to decorate). •Add the yoghurt and blitz to a smooth puree and using a spatula put into small serving bowls. Place in the freezer for a few hours at this point to firm up. •Decorate the smoothie bowls with the rest of the banana, reserved strawberries, the coconut flakes and sprinkle over the granola and chia seeds. •Finish off with with the mint sprigs and enjoy!
Head to our website where you can find more delicious strawberry recipes, link in bio. 🌞
Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.
Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.
We use baking soda in this recipe, the baking soda gives makes the cookie chewy and when frozen the perfect crunch. However, if you prefer a doughier cookie, just replace the baking soda with baking powder.
If you enjoyed making this recipe, share your pictures with us, tagging @AshfordCastle.
This recipe makes 14 sandwiches.
For the chocolate chip cookies
Ingredients:
350g plain flour
5g baking soda
Pinch of salt
225g salted butter
175g caster sugar
175g soft brown sugar
2 whole eggs
350g dark chocolate (chunks, chips or buttons)
Method:
Place the butter, caster sugar, brown sugar in a bowl.
And the vanilla into the mixing bowl, and using the spade attachment, beat until creamy.
Add the eggs and mix for a further 2 – 3 minutes.
Add the sieved flour, baking soda and salt.
Add the chocolate and mix for a further 1 – 2 minutes until all is combined (Do not over mix the mixture as it will result in heavy cookies!).
Weigh each cookie into 25g balls.
Place the cookies on a tray lined with parchment paper. Ensure they are at least 8cm apart on the tray.
Bake at 180°c for 14 minutes in the oven.
Once they are cooked remove from the oven, leave to rest for 2 minutes. Then use a 7cm diameter cutter to cut the cookie into a perfect circle.
For the vanilla ice-cream
Ingredients:
500g cream
500g milk
240g egg yolk
240g caster sugar
2 vanilla pods
Method:
Heat the cream, milk and vanilla pods (split lengthways) in a saucepan.
Combine the egg yolks and caster sugar.
Pour the boiled milk/cream over the egg mixture and combine well.
Pour back into a clean saucepan and cook out the mixture until it reaches 85°c.
Place into an ice-cream machine and churn.
Place the ice-cream into a 7cm diameter silicone mould or alternatively spread on a tray 2cm in height and cut with a 7cm cutter when frozen solid.
Assembly:
Take two cookies and place the ice cream in between each cookie. Freeze for 2 hours.
Once frozen dip half of the cookie in tempered milk chocolate.
Store in the freezer until ready to enjoy. For the ultimate indulgence, enjoy with a glass of Irish cream liquor.
A sneaky shortcut
If you’d rather skip the baking and keep your kitchen clean, you can order premade chocolate chip cookie ice-cream sandwiches from Cullen’s on the Ashford Castle Estate as part of the Cullen’s at Home click and collect service.
Foodaware 