Stuffed Bell Peppers with Avonmore Cottage Cheese

Red-Pepper-Recipe-Image-266x266

Ingredients

  • 4 Red Peppers, Halved
  • 150g Cooked Long- Grain Rice
  • 1/2 Small Onion, Chopped
  • 4 Cherry Tomatoes, Chopped
  • 4 tbsp Avonmore Cottage Cheese
  • 4 Shredded Basil Leaves
  • 1 tbsp tomato purée
  • 1 Clove Garlic Chopped
  • Avonmore grated cheddar cheese
  • Olive oil
  • salt and pepper

Directions

  1. Add some olive oil to a hot frying pan and fry the onion and garlic for 2 minutes. Transfer to a large bowl and allow to cool.
  2. Into the bowl add the rice, cherry tomatoes, cottage cheese, basil & tomato puree and mix together. Season with salt & pepper.
  3. Place the peppers in a large baking dish and spoon the cottage cheese/rice mixture into them.
  4. Bake in a preheated oven at 180°C for 20 minutes. Remove from the oven, sprinkle over the grated cheddar and bake for a further 5 minutes.
  5. Remove from the oven and serve.

http://cookwithavonmore.ie/recipe/stuffed-bell-peppers-with-avonmore-cottage-cheese/

Avonmore Penne Pasta Salad

avon-penne-pasta-salad

Penne Pasta Salad with Roasted Vegetables By Celebrity Chef Edward Hayden, this is an ideal salad to have ready in advance and works as a wonderful option as a salad for a barbecue.

Ingredients

  • 12oz/350g penne pasta
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 courgette
  • 1 box cherry tomatoes
  • 1 red onion
  • 3 tablespoons of basil pesto
  • 2oz/50g grated Avonmore Cheddar & Mozzarella
  • 1oz/25g stoned black olives (optional)

Directions

 

  1. Preheat the oven to 180C/350F/Gas Mark 4
  2. Bring a large saucepan of salted water to the boil. Add a little drizzle of olive oil which will stop the pasta from sticking.
  3. Plunge the pasta into the boiling water and boil according to the packet instructions.
  4. When the pasta is cooked strain into a large colander and leave it under cold running water until the pasta has completely cooled down. This process is known as blanching and refreshing. Retain it until required.
  5. Meanwhile cut the vegetables into even sized bite size portions and spread out on a baking tray. Season with a little salt and pepper, drizzle with a little oil and place in the oven and roast for 20-25 minutes or until all of the vegetables have softened completely.
  6. Allow the vegetables to cool.
  7. Mix the roasted vegetables and the chilled pasta together.
  8. Mix in some seasoning, Avonmore cheddar & mozzarella mix and the basil pesto and stir until the pesto has completely coated all of the vegetables.
  9. Arrange in a large serving bowl.
  10. Garnish with a sprig of fresh basil or as required.
    
3.71 avg. rating (73% score) – 7 votes

http://cookwithavonmore.ie/recipe/penne-pasta-salad-with-roasted-mediterranean-vegetables-by-celebrity-ch

Stuffed Bell Peppers with Avonmore Cottage Cheese

Red-Pepper-Recipe-Image-266x266

Ingredients

  • 4 Red Peppers, Halved
  • 150g Cooked Long- Grain Rice
  • 1/2 Small Onion, Chopped
  • 4 Cherry Tomatoes, Chopped
  • 4 tbsp Avonmore Cottage Cheese
  • 4 Shredded Basil Leaves
  • 1 tbsp tomato purée
  • 1 Clove Garlic Chopped
  • Avonmore grated cheddar cheese
  • Olive oil
  • salt and pepper

Directions

  1. Add some olive oil to a hot frying pan and fry the onion and garlic for 2 minutes. Transfer to a large bowl and allow to cool.
  2. Into the bowl add the rice, cherry tomatoes, cottage cheese, basil & tomato puree and mix together. Season with salt & pepper.
  3. Place the peppers in a large baking dish and spoon the cottage cheese/rice mixture into them.
  4. Bake in a preheated oven at 180°C for 20 minutes. Remove from the oven, sprinkle over the grated cheddar and bake for a further 5 minutes.
  5. Remove from the oven and serve.

http://cookwithavonmore.ie/recipe/stuffed-bell-peppers-with-avonmore-cottage-cheese/

Cheesy Tuna Potatoes – Rozanne Stevens

rozanne-tuna-baked-potato-266x266

Ingredients

  • 8 large potatoes, scrubbed clean
  • 3 tbls olive oil
  • Salt and pepper
  • 1 roll tinfoil

Cheesy Tuna Filling:

  • 2 tins tuna drained
  • 1 red onion, very finely chopped
  • 1 red chilli, finely chopped
  • 1 green pepper, diced
  • 2tbls Avonmore Sour Cream
  • 1tbls chutney or relish
  • 1tbls tomato ketchup

Garnish:

  • 1 tsp paprika
  • Salt and pepper
  • 2 tbsp flat-leaf parsley
  • 100g Avonmore Grated Cheddar Cheese, grated

Directions

  1. Bring a large pot of salted water to the boil and boil and boil the potatoes for 10 minutes. Wipe them dry with a clean tea towel.
  2. Pierce each potato all over with a knife or fork. Rub with olive oil and season with salt and pepper. Wrap each potato in foil and bake at 180®C until the potato is soft when pierced with a blunt dinner knife.
  3. Open the foil up of each potato and score a cross into the potato, cutting two thirds of the way into it, so that it opens up. Drizzle with a little olive oil and season with salt and pepper.
  4. Mix the tuna filling and pile on top of each potato.
  5. Top with Avonmore Grated Cheddar Cheese, a sprinkling of paprika and fresh parsley.

The Ish Factor: Tinned tuna is far from an exotic ingredient, but it’s what you do with it that counts. Tuna packed in water is a figure friendly low fat ingredient. Ideal for tuna melts, pasta bakes, wraps and quesadilla fillings. But for a more gourmet treat, look for tuna packed in olive oil. More expensive, but worth it for special recipes.

Penne Pasta Salad

avonmore penne pasta feb 16

Penne Pasta Salad with Roasted Vegetables By Celebrity Chef Edward Hayden, this is an ideal salad to have ready in advance and works as a wonderful option as a salad for a barbecue.

 

  • Ready Time : 40 min
  • Serves: 2

 

Ingredients

  • 12oz/350g penne pasta
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 courgette
  • 1 box cherry tomatoes
  • 1 red onion
  • 3 tablespoons of basil pesto
  • 2oz/50g grated Avonmore Cheddar & Mozzarella
  • 1oz/25g stoned black olives (optional)

Directions

 

  1. Preheat the oven to 180C/350F/Gas Mark 4
  2. Bring a large saucepan of salted water to the boil. Add a little drizzle of olive oil which will stop the pasta from sticking.
  3. Plunge the pasta into the boiling water and boil according to the packet instructions.
  4. When the pasta is cooked strain into a large colander and leave it under cold running water until the pasta has completely cooled down. This process is known as blanching and refreshing. Retain it until required.
  5. Meanwhile cut the vegetables into even sized bite size portions and spread out on a baking tray. Season with a little salt and pepper, drizzle with a little oil and place in the oven and roast for 20-25 minutes or until all of the vegetables have softened completely.
  6. Allow the vegetables to cool.
  7. Mix the roasted vegetables and the chilled pasta together.
  8. Mix in some seasoning, Avonmore cheddar & mozzarella mix and the basil pesto and stir until the pesto has completely coated all of the vegetables.
  9. Arrange in a large serving bowl.
  10. Garnish with a sprig of fresh basil or as required.
 http://cookwithavonmore.ie/recipe/penne-pasta-salad

Wild Mushroom & Spinach Lasagne By Rozanne Stevens

rozanne-mushroom-lasagne-266x266

Ready Time 55 mins. Serves 8

Ingredients

  • 1 box lasagne sheets
  • 500g baby spinach leaves
  • Light olive oil
  • 500g selection of wild mushrooms
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 200g Avonmore Grated White Cheddar
  • Salt and pepper
  • Fresh nutmeg

Bechamel sauce:

  • 80g butter
  • 80g plain flour
  • 1 litre Avonmore Milk
  • Salt and pepper
  • Fresh nutmeg

Directions

  1. Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
  2. Heat a little more oil and gently fry the onion, garlic and thyme till soft.
  3. Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
  4. Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
  5. To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
  6. Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
  7. Cover the top layer very well with white sauce. Sprinkle over the cheese.
  8. Bake at 200°C for 30 to 40 minutes until golden and bubbling.

http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/