Rachel’s baked eggs with tomatoes, chorizo, chilli and cheese

baked-egg-chorizo-cheese

 
 DIRECTIONS

 

Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.

http://www.rachelallen.com/post/baked-eggs-tomatoes-chorizo-chilli-and-cheese

Pasta with Mozzarella and Tomatoes in Kerrygold Garlic and Herb Butter

pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter-hero

Ingredients:
Directions:

Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.

Odlums wholemeal rye bread recipe

odlums rye with avo

Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch

What you need:

  • 500g/1lb 2oz Odlums Wholemeal Rye Flour
  • 500ml/ 17fl oz Warm Water
  • 1 tbsp Black Treacle
  • 1 x 7g sachet Instant Dried Yeast
  • ½ tsp Salt

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.
  2. In a jug, add treacle to the warm water and stir.
  3. Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.
  4. Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.
  5. Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.
  6. Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.
  7. Turn out onto a wire tray to cool. Enjoy!

Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter

pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter-hero

Ingredients:
Directions:

Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.

Odlums wholemeal rye bread recipe

odlums rye with avo

Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch

What you need:

  • 500g/1lb 2oz Odlums Wholemeal Rye Flour
  • 500ml/ 17fl oz Warm Water
  • 1 tbsp Black Treacle
  • 1 x 7g sachet Instant Dried Yeast
  • ½ tsp Salt

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.
  2. In a jug, add treacle to the warm water and stir.
  3. Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.
  4. Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.
  5. Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.
  6. Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.
  7. Turn out onto a wire tray to cool. Enjoy!