Eggs – Foodaware

April 18, 2018

Mary Flahavan’s Apple & Cranberry Crumble

Deep Filled Apple and Cranberry Crumble

Makes 8-10 servings.

Ingredients

Sweet Pastry

160g (6oz) plain flour

55g (2oz) caster sugar

75g (3oz) butter

1 egg

Compote

4 large cooking apples, peeled and sliced

150g (6oz) cranberries (fresh or dried)

100g (4oz) caster sugar

2 tbsp. water

Crumble

75g (3oz) flour

75g (3oz) butter

75g (3oz) brown sugar

75g (3oz) Flahavan’s Progress Oatlets

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.
To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
Meanwhile boil the ingredients for compote for 3 – 4 minutes.
When pastry is baked, fill with the apple and cranberry compote.
To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
Serve with ice cream or whipped cream.

http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419

Fluffy Scrambled Eggs

Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper… whenever you fancy, really! Their fluffy, creamy texture should mean they’re a big hit with everyone, no matter how young or old.

Ingredients

2 tbsp Dairygold
4 eggs
_1/4 cup milk
Salt and pepper

Instructions

Crack the eggs into a bowl and add the milk and seasoning.

Blend it all together while you heat the Dairygold in a non-stick saucepan over medium heat.

Pour in the egg mixture and keep an eye on it, spatula at the ready.

As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft curds form.

Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you’ll only make them tough.

Once they’re cooked, remove from the heat and serve immediately if not sooner! The longer you leave them in the pan, even if the heat is off, the more they’ll continue to cook.

Serving suggestions? Where do we start! Here are just a few options:

A little chopped chives or basil really opens out their flavour.

They’re lovely with smoked salmon or sliced ham.

They make a perfect component of a fry-up.

They go great with cooked mushrooms, cherry tomatoes or spinach.

And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.

– See more at: http://www.yourdairygold.ie/food-made-better/fluffy-scrambled-eggs.aspx#sthash.DddteKFu.dpuf

March 18, 2018March 18, 2018

Recipe: Butternut Squash Paleo Breakfast Hash

Try this flavorful butternut squash paleo breakfast hash with veggies and eggs over easy. This beautiful paleo breakfast hash offers an easy way to get a boatload of veggies into one meal. Swap out the sausage and processed meats and refined toast because these fiber-rich veggies are taking over!

Ingredients

2 cups butternut squash (about one small squash), diced
4 eggs
2 Tbsp extra virgin olive oil
1 tsp coconut oil
1/2 yellow onion, diced
2 cups spinach
1/4 cup cilantro
1/2 bell pepper, diced
1 cup roma tomatoes, diced
Dash of sea salt
1/2 tsp ground black pepper
1 tsp garlic powder

Directions

Preheat the oven to 425 F.
Add the butternut squash to a medium size bowl and evenly coat with extra virgin olive oil, salt, pepper, and garlic powder.
Pour the squash onto a baking sheet and spread out evenly.
Bake the butternut squash for 20-25 minutes.
In a large sauté pan heat the coconut oil over medium heat.
Add the diced onion and bell pepper to the pan and cook for about 3-5 minutes.
Remove the butternut squash from the oven and add it to the pan, in addition to the spinach, tomatoes & cilantro.
Sauté the vegetables for an additional 5 minutes, stirring frequently.
Use a spoon to create four small holes and add one egg to each hole.
Cover the pan for about five minutes or until desired doneness. Optional Toppings: salsa, avocado slices, hot sauce, beaumonde, etc.

Nutrition information

Makes 2 servings.

Each serving contains:

Calories 388
Fat 25g
Carbohydrates 30g
Fiber 5g
Sugar 9g (Added sugar 0g)
Protein 14g
Sodium 355mg

Recipe provided by registered dietitian nutritionist Brigid Titgemeier, MS, RDN, LD.

Photo © BeingBrigid Functional Nutrition

March 13, 2018

St Patrick’s Day Cupcakes by Odlums

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

125g/4oz Odlums Self Raising Flour
125g/4oz Butter or Margarine (room temperature)
125g/4oz Shamrock Golden Caster Sugar
2 Eggs (room temperature)
2 tablespoons Milk
Few Drops Goodall’s Vanilla Essence

To Decorate

125g/4oz Butter (room temperature)
225g/8oz Icing Sugar, sieved
Few Drops Goodall’s Vanilla Essence
Goodall’s Green Food Colouring
Green or White Ready to Roll Icing (optional)

How to:

Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
Remove from the oven and leave on a wire tray to cool.
Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

March 5, 2018March 5, 2018

St Patrick’s Day Cupcakes by Odlums

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

125g/4oz Odlums Self Raising Flour
125g/4oz Butter or Margarine (room temperature)
125g/4oz Shamrock Golden Caster Sugar
2 Eggs (room temperature)
2 tablespoons Milk
Few Drops Goodall’s Vanilla Essence

To Decorate

125g/4oz Butter (room temperature)
225g/8oz Icing Sugar, sieved
Few Drops Goodall’s Vanilla Essence
Goodall’s Green Food Colouring
Green or White Ready to Roll Icing (optional)

How to:

Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
Remove from the oven and leave on a wire tray to cool.
Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

February 14, 2018

Kerrygold Apple & Hazelnut Streusel Cake

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves: 8

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Preheat the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then line with a circle of buttered parchment paper. To make the streusel, place the flour in a small bowl and rub in the butter, then stir in the brown sugar and hazelnuts.

To make the cake, beat the butter and caster sugar together with a hand held electric mixer in a bowl until light and fluffy. Beat in the eggs, a little at a time, adding one tablespoon of the flour when you have added about half of the beaten eggs. This will stop it from curdling. Sift over the rest of the flour and the baking powder and cinnamon, then mix lightly. Add the apple, hazelnuts and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping is golden brown. To test if the cake is done, insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut streusel cake into slices and arrange on plates with the warm custard.

http://kerrygoldusa.com/recipes/apple-hazelnut-streusel-cake/

February 14, 2018

Dairygold Luscious Carrot Cake

The first time your kids hear ‘carrot cake’, they might pull a face – a cake with carrots in it? – but once they try some of this deliciously moist, sweet and dense dessert, they should be all smiles. This cake should get you between 12 and 16 slices, depending on how generous you are!

Ingredients

150g Dairygold Baking Block, melted
150g light brown sugar
3 eggs
200g self-raising wholemeal flour
1 tsp bicarbonate of soda
½tsp salt
1 tsp ground cinnamon
½tsp ground nutmeg
Zest of 1 orange
100g raisins
200g grated carrot
100g pecans

For the icing:

130g Dairygold baking block
300g soft cream cheese
160g icing sugar

Instructions

Preheat your oven to 180°C/350°F/Gas Mk 4.

Prepare a rectangular cake tin (or two sandwich tins) by lining it with lightly greased greaseproof paper, leaving some overlapping the edges.

Beat the sugar, Dairygold Baking Block and eggs together until the mixture has doubled in size.

Next, fold in the flour, bicarbonate of soda, salt and spice, making sure to mix well.

Stir in the carrots, raisins and nuts until they’re evenly mixed through.

Pour into your tin(s) and bake for 35-40 minutes, before allowing to cool.

While that’s happening, beat together the icing ingredients and smooth over the cooled cake.

If you made two cakes in sandwich tins, you can create a middle layer of icing for double the creamy deliciousness!

– See more at: http://www.yourdairygold.ie/bake-it/luscious-carrot-cake.aspx#sthash.RjBXxCvm.dpuf