Odlums
20 h ·
Day 20 of the Odlums Advent Calendar is Strawberry Cheesecake.
Sprouts with dried cranberries, pine nuts, and the left over bacon from the roast turkey. I’m from Cavan – waste nothing! @nevenmaguire
Sprouts with dried cranberry’s pine nuts and the left over bacon from the roast turkey I’m from Cavan #wastenoting
Home-made vanilla ice cream in ice bowl decorated with our Irish Native Bluebells…@Ballymaloe
Ireland’s Blue Book liked
Home-made vanilla ice cream in ice bowl decorated with our Irish Native Bluebells… make time for a walk on our woodland paths if you are visiting @Ballymaloe this weekend! 
Photo @JRRyall
Amelda’s Perfect Sausage Rolls recipe. @macneanhouse Co.Cavan
Finish the sentence ” My week is going….” #fast #slow @datsescafeandcakes
Finish the sentence”My week is going……”. #great
#fast #slow#fling#incrediblyamazing#fantastic#super#cafe#cavan#bestcoffeintown
@datsescafeandcakes
Asparagus, Proscuitto & Ricotta Stuffed Shells #barilla
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Made with
Barilla Jumbo Shells
- Prep
- Cook
- Skill Accomplished
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Ingredients
4 Servings
Ingredients for 4 people
- 3/4 box of Barilla® Jumbo Shells
- 1 jar of Barilla® Tomato & Basil Sauce
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 9 ounces of frozen asparagus, chopped and cooked
- 1 1/2 cup prosciutto chopped
- 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/8 teaspoon black pepper freshly ground
Instructions
- Cook pasta according to package directions.
- Rinse cooked shells under cold water and drain.
- Cover and set aside.
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus – perfect tea for lots of hungry children
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Neven Maguire: Home Chef
Neven Maguire: Home Chef
Ingredients
- 24 asparagus spears
- 8 eggs
- 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
- 8 slices of cooked ham
- 1 tblsp olive oil
- Crêpes:
- 100 g plain flour
- 1 egg
- 300 ml milk
- sunflower oil (for frying)
- sea salt
- black pepper (freshly ground)
Method
- Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
- Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
- Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
- Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
- Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
- Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
- Season to taste.
Chef @AnaHaugh demos all things salads @BBCMorningLive
.@Anahaugh shares her aubergine jam recipe #MorningLive
Anna Haugh likedBBC Morning Live@BBCMorningLive·
@Anahaugh shares her aubergine jam recipe and reveals the best way to vacuum seal your jam jars! #MorningLive
Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails
Neven Maguire’s mushroom & leek strudel with madeira wine sauce
Ingredients
Serves 4-6
For the strudel
- 2 tbsp olive oil, plus extra for oiling
- 1 small onion, peeled and finely diced
- 2 garlic cloves, peeled and crushed
- 225g mixed wild mushrooms roughly chopped
- 1 small leek, washed and finely sliced
- 2 tbsp double cream
- 2 tbsp Madeira Wine
- 2 tbsp chopped parsley
- 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
- 1 egg, beaten
- salt and freshly ground black pepper
- mixed salad leaves, to serve
For the madeira wine sauce
- 700ml beef stock
- 1 tbsp tomato purée
- 3 tbsp Madeira Wine
- 3 tbsp cream
Method
For the strudel
- Preheat the oven to 190°C/375°F/ gas mark 5.
- Line a baking tray with parchment paper.
- Heat the olive oil in a large frying pan.
- Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
- Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
- Add herbs and salt and pepper to taste.
- Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
- Allow to cool completely.
- Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
- Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
- Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
- Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
- Bake for 20-25 minutes until crisp and golden brown.
- Allow to cool for a few minutes before carefully placing on a chopping board.
- Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.
For the madeira wine sauce
- Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
- Gradually whisk in the beef stock until smooth, followed by the tomato purée.
- Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
- Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
- Set aside until required.
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