Category: recipes

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Debbie’s Red Quinoa Tabbouleh with Toasted Pinenuts and Pomegranates

quinoa-salad-recipe_0

Serves 8.
You will need:
  • 225g (8oz) red or black quinoa
  • 350ml (12fl oz) of cold water
  • Pinch of salt
  • 25g (1oz) fresh parsley, chopped
  • 25g (1oz) fresh mint, chopped
  • 110g (4oz) spring onions, white and green parts, chopped
  • 50g (1¾oz) dried cranberries
  • 2 medium carrots, peeled and grated
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • salt and freshly ground black pepper
  • 1 pomegranate, cut in half, seeds removed
  • 75g (3oz) toasted pine nuts (toasted in a dry frying pan over a high heat)
  • For the olive oil dressing, you will need:
  • 50ml (1¾fl oz) extra-virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon honey

Rinse the red or black quinoa, whichever you are using, in a sieve under cold water for two to three minutes to remove the bitter coating. Put the quinoa in a saucepan with the cold water and the salt and add a tight-fitting lid. Bring to the boil, then reduce the heat to very low and cook, covered, for 12 minutes until the quinoa is tender. Turn off the heat, but leave the lid on for 10 more minutes.

To make the dressing, mix the extra-virgin olive oil, the lemon juice and the honey. Add the dressing to the warm quinoa and allow it to cool. Then add in the chopped parsley, the chopped mint, the chopped spring onions, the dried cranberries, the grated carrots, the ground cinnamon and the ground allspice to the cooled quinoa. Mix well and season with the salt and freshly ground black pepper. Tip into a serving bowl and scatter the pomegranate seeds and the toasted pine nuts over the top.

http://www.rachelallen.com/post/debbies-red-quinoa-tabbouleh-toasted-pinenuts-and-pomegranate

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Odlums Fruit Cake. 🇮🇪☘️ So easy to bake 😋

Screenshot_2020-07-07 #odlums hashtag on Instagram • Photos and Videos

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Fruit Cake So easy to bake

350g of Raisins

350g of Sultanas 1

25g of Currants,

Tub of Cherries,

50g Chopped Almond Nuts,

2 teaspoons of Mixed Spice,

1 teaspoon of Ground Ginger,

Grated Rind Zest of 1 large Orange,

2-3 Tablespoons of Whiskey,

1 Tablespoon of Treacle

mix all together and leave for a couple of days .

500g of Plain Flour

2 teaspoons of baking powder,

350g butter,

350g of soft brown sugar,

6 eggs ,

Method
Cream butter and mix together the sugar , slowly beat in the eggs, and mix the sieve flour and baking powder, then mixed the fruit into the cream mixture, bake in 8inch round tin lined in baking paper and cover the outer tin in brown paper and bake for 3& 1/2 hours@ 140c #odlumsflour #odlums #bakingpowder #kerrygoldbutter #whiskey #whiteflour #rtéfood #raisons #sultanas #currants #cherries🍒 #treacle #margaretseggs #bbcgoodfoodrecipes #bbcgoodfood #bbcgoodfoodmagazine #almondnuts🌰 #orangerind #fruitcakes #teacakes #teacake #fruitcake🍰 #fruitcakes #rtefood #bakinglove #odlumsireland #christmascake

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Avonmore Raspberry, Cream and Custard Trifles

avon-xmas-trifles-61216

Ingredients

  • 1 x 135g packet rasberry jelly
  • 100g raspberries
  • 200g Avonmore Fresh Custard
  • 180g Madeira cake, cut into small cubes
  • 200ml Avonmore Fresh Whipped Cream

To decorate:

  • flaked almonds
  • Edible gold glitter

Directions

  1. Make the jelly according to the packet instructions and allow to cool slightly.
  2. Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
  3. Spoon a layer of custard over the jellies and add a layer of Madeira cake.
  4. Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
  5. Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
    
0.00 avg. rating (0% score) – 0 votes
http://cookwithavonmore.ie/recipe/mini-raspberry-cream-custard-trifles/
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Fresh Scallop Tartlets – Kevin Dundon @cookwithavonmore

avon scallop tartlets 25516

The delicate flavour of the scallops and the crisp pastry are a lovely combination

Ingredients

  • 2 x sheets of puff pastry, each about
  • 30 x 20cm (12 x 8 inches)
  • Egg wash, made with 1 egg, beaten with 1 tsp milk
  • 8 fresh scallops
  • 4 tbsp extra virgin olive oil, plus extra for greasing
  • 1 tsp finely shredded tarragon leaves
  • 1 tbsp sea salt
  • 1 tbsp ground black pepper

To serve

  • 200g (7oz) lamb’s lettuce (mache) or baby leaves or greens
  • Juice of 1 lemon
  • Lemon wedges

Directions

  1. Preheat the oven to 190oC/375oF/gas mark 5. Grease a baking sheet.
  2. Roll out the puff pastry and, using a 10cm (4-inch) diameter biscuit (cookie) cutter, cut out four large circles. Place them on the prepared sheet and brush with the egg wash.
  3. Slice the scallops into discs that are about 1cm (. inch) thick. Place them on the pastry circles so that they are slightly overlapping, drizzle with a little of the olive oil, sprinkle with tarragon and season with salt and black pepper.
  4. Bake for 12–15 minutes or until the pastry is golden brown and the scallops are just cooked. Remove from the oven, drizzle with some more olive oil and serve immediately with lemon-dressed lamb’s lettuce and lemon wedges.
    http://cookwithavonmore.ie/recipe/dunmore-east-fresh-scallop-tartlets-by-kevin-dundon/
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Lunchtime – Avonmore Mediterranean pasta with a glass of milk 😛

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

http://cookwithavonmore.ie/recipe/tasty-mediterranean-pasta/

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Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

 

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

http://www.odlums.ie/recipes/banana-tea-bread/