Tag: recipes

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Strawberry & Lemon Tart @dunnesstores @nevenmaguire Macnean House and Restaurant, Co.Cavan

https://www.instagram.com/reel/CtwhPbAodTH/?igshid=MTc4MmM1YmI2Ng==

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Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Irish Strawberry & Lemon Tart using our new Simply Better Irish King Strawberries from Clarke’s Fresh Fruit. Find the full recipe below:

Ingredients (Serves 8)
500ml Simply Better Single Source Irish Jersey Cream
1 Jar Simply Better Sicilian Lemon Curd
250g Simply Better Irish King Strawberries, sliced
50g Pistachios
For the Sweet Shortcrust Pastry
175g Plain Flour
100g Butter, diced and chilled
50g Caster Sugar
Pinch of Salt
1 Simply Better Free Range Corn Fed Egg
½ Tbsp. Simply Better Organic Irish Jersey Milk
Zest of ½ Lemon

Method
1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg, milk and lemon zest and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour.
2. Preheat the oven to 180°C (350°F/Gas Mark 4).
3. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Transfer to the freezer for 10 minutes to firm up.
4. Remove the tart tin from the freezer. Line the pastry with baking parchment and fill with baking beans or rice. Bake for about 15 minutes or until the pastry is firm, then remove the beans or rice and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool completely.
5. Whip the jersey cream in a bowl until you achieve soft peaks then fold in the lemon curd. Pour the lemon cream into the cooled pastry case. Arrange the sliced strawberries on top and scatter over the pistachio nuts. Keep chilled until ready to serve.

20h

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Flahavan’s Oaty, Berry & Ginger Ice Cream #heartwarmer


Flahavans
5 h  ·

Whip up our Oaty, Berry & Ginger Ice-Cream in minutes and create a sweet treat all the family will love. Fruity, refreshing and really delicious, keeping cool in the sun has never been so easy! Don’t forget to let us know if you give this recipe a try – we love to hear from you 🙂 🍦🍨 #FlahavansOats #FlahavansRecipes

Serves 4-5|Takes 20 mins

INGREDIENTS:
100g Flahavan’s Organic Jumbo Oats
250g organic natural yoghurt
50g organic crème fraiche
4 pieces of stem ginger
4 tbsp. of stem ginger syrup
500g frozen mixed berries

METHOD:
Place the Flahavan’s Organic Jumbo Oats in a food processor and whizz up into a fine crumb
Add the remaining ingredients to the food processor and blend until smooth. Add in an extra splash of the ginger syrup to loosen the mixture, if required
Pour into a container and place in the freezer for 10-15 minutes to firm up a little before scooping into bowls to serve

3d

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Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia #macneanhouse

pan-fried-hake-with-lemon-and-herb-butter-sauce2

 Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.

Serves 4

Ingredients

  • 4 x 175g hake fillets, skin on and boned
  • 1 tablesp. olive oil
  • Salt and freshly ground pepper
  • 50g butter
  • ½ lemon, pips removed
  • 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

To Cook

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

Serving Suggestions

Steamed broccoli and sauté new potatoes

Tips

Above all be careful not to overcook the fish.  To check, gently prod the thickest part of the fish with a small knife.  If it is cooked, the flesh will look opaque and the flakes will separate easily.  If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Nutritional Analysis per Serving

Protein: 39g 

Carbohydrates: 52g 

Fat: 26g 

Iron: 2.4mg 

Energy: 644kcal 

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Trisha’s Kitchen by Trisha Yearwood


ink_drinker64
**Cookbook Review**
⭐⭐⭐⭐/5

I’m a big country music fan and I love cooking!!  So, when I saw Trisha Yearwood had a new cookbook, I had to give it a try! 

You can tell that Trisha has put a lot of heart and soul into this cookbook.  She shares family recipes and stories throughout.  Trisha has a way of making you feel like you are a guest at her dinner table.  By the end, you feel like you know, not only her better, but others in her family.

The recipes did not disappoint.  As always, when I do a cookbook review, I had to try some of the recipes so I could genuinely rate the cookbook.  There is a little something for everyone with 125 recipes that cover everything from breakfast, snacks, pork & beef, chicken, turkey & fish,  etc.  I made Company Chicken and PB&J Cookie Bars.  What I love about the book is that it doesn’t call for a bunch of fancy ingredients, and I had everything on hand to make these two recipes.  The Company Chicken was very flavorful and something easy that I will be able to make for guests.  The PB&J Cookie Bars have become a fast breakfast in my household and are also super easy to make.

Keep in mind that most of the recipes are southern-inspired comfort food so, if you want to make the recipes healthier, you may have to make some ingredient substitutions.

QOTD:  Do you have a favorite celebrity cookbook?  If not, what’s your favorite dish to cook?

Do you like country music?  Who’s your favorite singer/group?

Thank you @netgalley, @trishayearwood, and @marinerbooks for my ARC of #trishaskitchen in exchange for my honest review.

#trishaskitchen #trishayearwood #mainerbooks @marinerbooksforbetterliving #netgalley #arcreviewer #newrelease #cookbook #recipes #cookbooklover #foodie #comfortfood #cooking #homemade #fallcookbooks #lovetocook #cookedwithlove #cookbooksofinstagram #cookbookstagram #cookbookfeature #recipe #southerncooking #taggersextraordinaire #culinary #grandmasrecipe #familyfavorite #countrymusicfan #taggersextraordinaire #lovetocook #goodfood #goodfoodandgoodfriends
45w
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Cookies…naturally leavened with cinnamon, raisins, dark chocolate & peanut butter. Rolled in maple toasted oats!

 

doireanns sourdough cookies

Page Liked · 14 hrs

 

When you’re gifted a delicious tub of @butterbikeco cinnamon & raisin PB there’s only one thing to do…..bake cookies✌️
..
Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments

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Granny’s Apple Cake with Odlums Coconut Flour #bakeathome

Grannys-Apple-Cake

CategoryOur Top Picks

Cook Time40-50 mins

What you need:

  • 115g/4oz Odlums Coconut Flour
  • 175g/6oz Butter or Margarine
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 4 tbsp of water
  • 1 level teaspoon Goodall’s Cinnamon (optional)
  • 3 Apples (peeled & cored)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
  2. Beat butter/margarine, sugar and water together. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the flour and cinnamon, if used.
  4. Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
  5. Slice the remaining half apple into thin circles and arrange on top of mixture.
  6. Bake for 40-50 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
  7. To finish, dust with sieved icing sugar. Enjoy!

http://www.odlums.ie/recipes/grannys-apple-cake-coconut-flour/