Tag: womens health

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Rustic Raspberry Tart with Kerrygold Butter Crust

Rustic_Raspberry_Thursday

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Ingredients:

  • Crust:
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 6 tablespoons cold Kerrygold Unsalted Butter, cut in ½-inch chunks
  • 1 large egg yolk (reserve white)
  • 3 to 5 teaspoons ice water
  • Filling:
  • 2 cups raspberries
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch

Directions:

To make crust: Heat oven to 425° F. In food processor, whirl together flour and salt. Add butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball.

Set 2 pieces (each about 12-by-15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11- to 12-inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.

To fill tart: Peel off top sheet of wrap and invert onto 2 X 15-inch baking sheet lined with cooking parchment. Remove remaining plastic wrap, Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.

Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired.

http://kerrygoldusa.com/recipes/rustic-raspberry-tart-with-kerrygold-butter-crust

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Kerrygold Irish Stove-Top Potatoes with Aged Cheddar

Irish_Stove-Top_Potatoes_with_Kerrygold_Aged_Cheddar_Cheese

Serves:  4

This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.

Ingredients:

  • 1½lb potatoes
  • 2 tbsp (1oz) Kerrygold Salted Butter
  • 2 onions, thinly sliced
  • 1 cup (4oz) Kerrygold Aged Cheddar, grated
  • salt and freshly ground white pepper

Directions:

Peel the potatoes and slice thinly on a mandoline or with a very sharp knife.

Heat the butter in a heavy-based frying pan that is about 8in (20cm) in diameter and about 2in (5cm) deep. Remove from the heat and cover the bottom with a layer of the potatoes.

Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.

Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through when pierced with a sharp knife.

Preheat the grill. Uncover the stoved potatoes and place straight under the grill to cook for 2-3 minutes until golden brown. Serve cut into slices, straight from the pan.

http://kerrygoldusa.com/recipes/irish-stove-top-potatoes-with-aged-cheddar

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Field Mushroom Soup with Crunchy Garlic Croutons

Field_Mushroom_Soup_with_Crunchy_Garlic_Croutons

Serves:

4-6 Share icon

This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.

Ingredients:

  • 1½ lb field or open cup button mushrooms, chopped
  • juice of ½ lemon
  • 4 tbsp (2oz) Kerrygold Salted Butter
  • 1 onion, chopped
  • 1 large garlic clove, crushed
  • 2 tbsp plain flour
  • 3 cups (1½ pints) vegetable stock (from a stock cube is fine)
  • pinch of freshly grated nutmeg
  • ½ cup (4fl oz) cream
  • 2 tsp chopped fresh chives
  • For the garlic croutons:
  • 4 tbsp (2oz) Kerrygold butter
  • 2 thick slices sourdough bread, crusts removed and diced
  • 1 large garlic clove, crushed
  • salt and freshly ground black pepper

Directions:

Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.

Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.

Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.

To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.

http://kerrygoldusa.com/recipes/field-mushroom-soup-with-crunchy-garlic-croutons

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Traditional Irish Brown Soda Bread

brown soda bread

 This is a delicious, easy and very healthy bread.

Ingredients

  • 250g wholemeal flour
  • 200g plain white flour
  • 1 teasp. bread soda, sieved
  • 1 teasp. salt
  • 1 egg
  • 350ml buttermilk, approx.
  • 1 teasp. Honey

Optional Topping:

  • 1 tablesp. sesame seeds or pinhead porridge oats

To Cook

Preheat the oven to Gas Mark 6, 200°C (400°F).

Mix the flour, bread soda and salt together in a bowl.  Combine the egg with the buttermilk and honey then mix into the flour.  Add a little more buttermilk if the mixture is dry – it should be a soft dough.  Then pour the lot into a lightly oiled loaf tin.  Sprinkle the sesame seeds or porridge oats over the top of the loaf if using.

Bake for 45-50 minutes.  To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked. Remove from the tin and wrap in a clean tea towel while cooling.  This will keep the crust soft.