tangy & tantalizing orange & almond drizzle cake glazed with citrus syrup

This elegant simple cake doesn’t need to try hard to be absolutely delicious. I love it slightly warmed, which makes it even more moist and zesty… try it with a little Greek yoghurt.

This zesty Orange & Almond Drizzle Cake becomes deliciously moist as it cools down and absorbs the syrup. Although it takes all my willpower not to steal a spoonful when the syrup is still runny on top!

Bruschetta Pizza with Irish Cheese

bruschetta_pizza_with_kerrygold_dubliner_cheese

The Tuscan flavors of warm bruschetta topped with bubbling Irish cheese – truly a taste to behold. This pizza is a wonderful oven-baked twist on the traditional appetizer, making a perfect shared starter or a meal of its own.

Prep:  20 minutes
Cook:  12 to 15 minutes
Serves:  6 main dishes or 12 appetizer servings

Ingredients:
  • 2 cups seeded, diced fresh tomato
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons minced fresh garlic
  • 1 pound pizza dough
  • Flour
  • 1 (7-oz.) package Kerrygold Dubliner Cheese, shredded
  • 3 tablespoons shredded Kerrygold Reserve Cheddar Cheese
Directions:

Catherine’s Weekly Recipes for Father’s Day. Lemon & Poppy Seed Loaf

Lemon-Poppy-Seed-Loaf

Ingredients

125g/4oz Odlums Coarse Wholemeal Flour
125g/4oz Odlums Cream Plain flour
2 tsp of Odlums Baking Powder
2 tbsp Poppy Seeds
75g/3oz Shamrock Golden Caster Sugar
3 tbsp Rowse Honey
3 Eggs
Rind of 2 Lemons
125g Carton Natural Yoghurt
100ml Sunflower Oil

To Glaze

2 tbsp Rowse Honey (slightly warmed)
Juice of 1 lemon

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Grease and base line a 900g/2lb loaf tin.
3. Mix the flours, baking powder and poppy seeds in a bowl.
4. In a separate bowl, whisk the sugar, honey, eggs, rind, yogurt and oil together.
5. Pour the mixture onto the dry ingredients and mix well.
6. Pour the mixture into the prepared tin and bake for about 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
7. When the cake is baked, remove from the oven and allow to cool in the tin for about 10 minutes. Then transfer to a wire tray to cool.
8. Meanwhile mix the lemon juice and honey together and use to glaze loaf (while slightly warm), if liked.

Delish!

http://odlums.ie/recipes/catherines-weekly-recipes-for-fathers-day/

 

Creamy Mustard Caper Cod – Rozanne Stevens

roz creamy cod tw 16616

Ingredients

  • 4 chunky cod fillets (or any firm white fish, fresh or frozen)
  • 450g frozen spinach

Creamy sauce:

  • 50g Avonmore butter
  • 50g flour
  • 1/2 cup Lemon lemon juice
  • 400ml Avonmore Supermilk
  • 1/2 onion, studded with 3 cloves
  • 2 bay leaves
  • 6 black peppercorns
  • 3 tbsp Avonmore Cooking Cream
  • 1tsp Dijon mustard
  • Salt and paper

Garnish:

  • 2 tbsp capers
  • 1/3 cup fresh dill, leaves plucked

Directions

  1. Allow the spinach to defrost overnight in the fridge or quickly defrost in the microwave. Squeeze out some of the excess water.
  2. To make the sauce, gently heat the milk with the onion, bay leaves and peppercorns.
  3. Melt the butter in a saucepan before adding in the flour to form a paste called a roux, stir well to mix. Slowly start pouring in the milk, stirring constantly. Add the lemon, cream and mustard and season well.
  4. In a large baking dish lined with parchment paper, spread out the spinach. Place the cod on top and season well. Pour over the creamy sauce. Bake at 200’C for 12 to 15 minutes until the cod is opaque and cooked through.
  5. Garnish with capers and fresh dill.

http://cookwithavonmore.ie/recipe/creamy-mustard-caper-cod-rozanne-stevens/

Turmeric porridge with Kimchi and a Fried Egg

Savory-Oatmeal-Fried-Egg-1
Serves 2
Ingredients:
  • 1 shallot
  • 3 cm piece of fresh ginger
  • 1 tsp. black sesame seeds
  • 1 tsp. white sesame seeds
  • 2 tsp. coconut oil
  • 1 tsp. dried turmeric
  • 100g Flahavan’s Irish Organic Jumbo Porridge Oats
  • 500ml vegetable stock
  • Salt and pepper
  • 2 free range eggs
  • 100g Kimchi
  • Handful fresh coriander leaves
Method:
1.     Finely chop the shallot, then peel and grate the ginger
2.     Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later
3.     Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and sauté the shallot and ginger until soft
4.     Add the turmeric and sauté for a further 1 minute, before adding in the Flahavan’s Irish Organic Jumbo Porridge Oats / Flahavan’s Organic Jumbo Oats and hot vegetable stock
5.     Continue cooking the oats for 6-8 minutes, stirring from time to time to prevent them from sticking. Season with salt and plenty of freshly-milled black pepper
6.     In the meantime, add 1 tsp. of coconut oil to a small frying pan over a medium heat and fry the eggs to your liking
7.     Spoon the turmeric porridge into two shallow bowls. Top each bowl with some of the kimchi and a fried egg. Sprinkle with the toasted sesame seeds and fresh coriander leaves to serve
 http://www.flahavans.ie/recipes/turmeric-porridge-with-kimchi-and-a-fried-egg/48