Tag: recipes

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Asparagus, Proscuitto & Ricotta Stuffed Shells

Screenshot_2020-08-01 Asparagus, Proscuitto Ricotta Stuffed Shells

 

  • Jumbo Shells

    Made with

    Barilla Jumbo Shells

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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.

https://www.barilla.com/en-us/recipes/blue-box/barilla-jumbo-shells-with-asparagus-prosciutto-ricotta-cheese-and-barilla-three-cheese-sauce

 

 

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Flahavans baked berry squares with oats for school bags..

 

 

“Happiness is enjoying the little things in life..”

Why not bake these delicious baked berry squares with oats?! Perfect for an afternoon of cooking with the kids.

Ingredients:… See more

Ingredients:
235 g rolled Flahavan’s oats
2 eggs
90 g blueberries
120 g apple compote
40 g brown sugar
240 ml skimmed milk
15 g milled flaxseed
1 1⁄2 tsp baking powder
1 1⁄2 tsp cinnamon
1 tsp vanilla extract
1⁄4 tsp salt

Method:
Preheat the oven to 175°C/350°F/gas 4.
Mix the oats, eggs, blueberries, apple compote, brown sugar, skimmed milk, flaxseed, baking
powder, cinnamon, vanilla extract and salt together in a large bowl. Then pour into a 33 × 23 × 5 cm baking tin.
Bake in the oven until the liquid is absorbed and the oats are tender, about 25–30 minutes.
Cut into 12 equal-sized portions.

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Healthy Potato and Beetroot Salad

 This is a delicious and fresh tasting salad.

 Serves 2

Cooking time:

Preparation time:

Ingredients

  • 150g New season potatoes (or 2cm cubed Roosters or baby potatoes)
  • 3 cooked beetroots, cut into quarters
  • 2 spring onions, chopped
  • ½ bag watercress, large stalks removed
  • 1 packet cress

For the dressing

  • 1tbsp low fat crème fraiche
  • 2tsp mayonnaise
  • 1tsp grain mustard
  • Juice of ½ lemon
  • ½ tsp poppy seeds

To Cook

Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.

Take a large mixing bowl and whisk together all the ingredients for the dressing. Whilst the potatoes are still warm toss them into the dressing along with the spring onions.

Roughly chop the watercress, fold into the salad with the beetroot but don’t mix too vigorously otherwise the salad will go pink. Just before serving sprinkle over the cress and serve.

For more delicious and healthy potato recipes visit www.potato.ie/recipes/

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Smoked Mackerel Mousse.

smoked-mackerel

Serves: 15

Ingredients

  • 300ml Millac Gold Double or cooking cream
  • 300g Skinned smoked mackerel fillets
  • Juice from 2 medium lemons
  • 75g Lakeland Dairies Unsalted butter
  • 2 tspn Horseradish sauce
  • 2 tspn Dijon mustard
  • 1 level tspn Ground black pepper
  • 1 cucumber

Method

Put the cucumber aside.

Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.

Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.

http://www.pritchitts.com/recipes/smoked-mackerel-mousse

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Grilled Watermelon Pineapple Teriyaki Burger

Looking for a dish with a twist for tonight’s dinner? Our Grilled Watermelon Pineapple Teriyaki Burger is sweet, tasty and only takes about 15 minutes to prep and cook.

Ingredients

1 avocado

2 teaspoons lemon juice

Salt

1 teaspoon jerk seasoning

1 veggie burger patty

1 pineapple round

1 seedless watermelon round

Teriyaki sauce

Sesame seed bun

How you make it

For the avocado spread, mash the flesh of one avocado with lemon juice and salt. Cook the veggie burger patty according to package instructions; cut the pineapple and watermelon to the size of your patty. Season the pineapple with the Jerk seasoning and grill the watermelon on preheated grill until marks are etched onto the watermelon. Build your burger, bottom bun, avocado, burger patty, teriyaki sauce, pineapple, watermelon, top bun.