Pancakes with Salmon & Sour Cream



  • 100ml (4fl. Oz) Avonmore Fresh Cream
  • 100ml (4fl. Oz) Avonmore milk
  • 100ml (4 Oz) plain flour
  • 1 egg
  • 1 tsp vegetable oil
  • 1 tsp Avonmore Butter


  1. Sift the flour into a bowl and make a well in the centre. Break in the egg and stir well with a wooden spoon. Then gradually beat in the cream and milk to make a smooth batter. Strain through a sieve should any lumps appear.
  2. Chill for 30 minutes before using
  3. Grease a heavy frying pan with oil & butter and heat it thoroughly.
  4. Give batter mix a stir & pour a thin layer on the pan. Cook until golden brown underneath, with small holes appearing on the topside. Carefully turn over and cook until browned.
  5. Place pancakes on a plate & top with Salmon & a dollop of Avonmore Sour cream.
  6. Sprinkle with chives for extra taste!

Darina Allen’s Cullohill Apple Pie

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Chef Cathal Armstrong’s Bakewell Tart

kgold bakewell tart 27416

Fruity French Toast & Rowse Honey

fruity french toast 26416


4 Slices of Bread

2 Eggs (beaten)

4 Tablespoons Milk

1 Tablespoon Caster Sugar

Butter for frying


Rowse Honey

Punnet of Blueberries & Raspberries

50g/2oz Shamrock Walnuts (roughly chopped)


  1. Beat the eggs, milk and sugar well in a bowl, then transfer to a large shallow dish (so you can easily dip in a slice of bread)
  2. Dip each side of bread in the batter and allow to soak for a few seconds.
  3. Heat a knob of butter in a pan over a medium heat. Fry both sides of the bread until golden brown.
  4. Put 2 slices of hot toast on a plate, cover with sliced banana, drizzle with maple syrup or honey and sprinkle with the walnuts.
  5. If serving a large number keep the toast warm in a preheated oven 130°C/250°F/Gas ½!


The toast can be used for both sweet and savoury recipes! If savoury, omit the sugar and add a pinch of salt and pepper.

This is a great way to use up stale bread!!

Baked Stuffed Flat Mushrooms Topped with a Poached Egg and Cheese



  • 4 Quality Assured Eggs .
  • 1 clove garlic, finely chopped
  • 4 pieces of bacon finely chopped
  • 1 oz butter
  • 10 oz homemade breadcrumbs
  • Salt and freshly ground black pepper
  • 4 flat mushrooms
  • 4 oz Gruyere cheese

To Cook

Gently cook the garlic and bacon in some olive oil and butter.
Add a little more butter.- ½ to 1 oz to the pan
Add the breadcrumbs and allow them to soak up the butter.
Season well with salt and pepper. Freshly ground if possible. You could add some fresh thyme or sage at this stage if available
Wash and dry the mushrooms.
Fill the mushrooms with the bread and bacon mixture and sprinkle the cheese on top.
Place in a hot oven and cook for 8-10 minutes.
In the meantime poach the eggs.
When the mushrooms are ready, remove from the oven and top with an egg.
Season again then pour over a little warm olive oil.
Serve with some crusty bread and crispy salad.

 Winning Recipe – submitted by: Regina Murphy, Douglas Road, Cork

Apricot and Almond Cake with Oranges & Caramel



  • 225g butter
  • 225g sugar
  • Juice of 1 lemon
  • 75g ground almonds
  • 100g plain flour
  • 100g dried apricots, chopped in the food processor
  • 3 Quality Assured large eggs, beaten

Oranges in caramel

  • 4 large oranges, peeled and sliced
  • 4 tablesp. sugar
  • 125ml water

To Cook

Set oven 180°C (350°F) Gas Mark 4.

Line a shallow 23cm cake tin with baking parchment.

Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.


Oranges in Caramel

Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake.