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Bord Bia Green Omelette with Spinach Salad

green-frittata-spinach2

The best and quickest meal you can imagine. Great any time of the day!

Cooking time: 15 min

Ingredients

  • 2 tablesps olive oil
  • 1 bunch of scallions, chopped
  • 2 x 250g bags of baby spinach leaves, washed and drained
  • 5-6 eggs
  • Good handful of regato or other hard cheese
  • Knob of butter
  • Seasoning
  • 2 to 3 teasps. Balsamic vinegar

To Cook

Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften. Tip into a colander and press down to squeeze out the excess moisture. Beat the eggs and cheese and then add in the spinach mixture & stir well.

Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finishing cooking under the grill.

Slide onto a large plate for serving or cut into wedges and serve from the pan.

Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the omelette and some crusty bread.

Nutritional Analysis per Serving

Protein: 17g 

Carbohydrates: 2g 

Fat: 21g 

Iron: 2.7mg 

Energy: 281 kcal 

 http://www.bordbia.ie/consumer/recipes/eggs/Pages/GreenFrittata.aspx
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Glenilen Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

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Bord Bia Sauté Potatoes with Spinach and Eggs

 

Oatmeal and Thyme Pancake with Spinach and Poached Eggsaute potatoesOatmeal and Thyme Pancake with Spinach and Poached Egg
This is a great main course. The potatoes make it good and hearty. Add whatever farmhouse cheese takes your fancy and you’ll realise just how good eggs can be.

Cooking time: 45 mins

Ingredients

  • 4 large potatoes, peeled and cut into 3cm cubes
  • ½ tablesp. oil
  • Knob of butter
  • 1 onion, thinly sliced
  • Salt and freshly ground black pepper
  • 250g spinach, washed, dried and chopped
  • 12 cherry tomatoes, cut in half
  • 4 large eggs
  • 100-150g soft cheese

To Cook

Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender.  This will take about 6 minutes. Drain.

Menwhile heat a large frying pan.  Add the oil and butter.  When the butter has melted add in the onion and fry until softened, about 8 minutes. Add the potatoes, season and cook until golden.  Fold in the spinach and cook until wilted. Toss the tomatoes on top.

Remove from the heat and make 4 dips in the potato mixture.  Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat.  Cook until the eggs are done to your liking, about 6 minutes.

Serving Suggestions

Crusty bread
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Neven’s Apple Tart with Custard

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx

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Glenisk Dark Chocolate & Lemon Mousse with Chocolate Chip Crème Fraîche

glen mousse 13516

Ingredients,10 Count

Nutrition,456 Calories

Total Time,20 Mins

Serves,6-8

Ingredients

  • 200g dark chocolate – not too dark, around 50-60% cocoa solids
  • 25g butter
  • 4 very fresh eggs
  • 50g caster sugar
  • 1 lemon
  • Good quality lemon curd
  •  250g Glenisk Organic Crème Fraîche 
  • Icing sugar
  • Dark chocolate or dark chocolate chips
  • Flaked almonds and Christmas themed sprinkles if wished

Method

  1. Melt the 200g dark chocolate with the butter in a pyrex bowl over a saucepan of simmering water.
  2. Do not stir the chocolate just leave it alone.
  3. Grate in the zest of 1/2 a lemon.
  4. Remove from the heat and stir gently once melted. Allow to cool for 10 minutes approx.
  5. Separate the eggs and add the yolks to the chocolate combining thoroughly.
  6. Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
  7. Take one big tablespoon of the egg white and beat well into the chocolate to loosen the mixture.
  8. Fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
  9. Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set. This dessert is rich and decadent so small portions are necessary!
  10. Toast almonds on a dry pan until golden then leave to cool.
  11. Remove the mousse from the fridge, spoon a layer of lemon curd over the top.
  12. Chop or grate dark chocolate coarsely and add to the Glenisk Organic Creme Fraiche with 1 teaspoon of icing sugar approximately.
  13. Spoon the creme fraiche on top of the lemon curd.
  14. Sprinkle over some flaked almonds on top of the dessert just before serving.
  15. Decorate with a shake of icing sugar, a few more shavings of chocolate, and some Christmas sprinkles / silver balls / edible glitter.

http://glenisk.com/recipes/dark-chocolate-lemon-mousse-with-chocolate-chip-creme-fraiche

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Avonmore Rich chocolate ganache tart with pomegranate seeds

Ingredients

  • 250g plain flour
  • 50g icing sugar
  • 125g butter
  • 1 large egg

For the ganache:

  • 300ml Avonmore Fresh Dessert Cream
  • 50g butter
  • 100g dark chocolate
  • 100g milk chocolate

To garnish:

  • Pomegranate seeds
  • 200ml Avonmore Fresh Dessert Cream

Directions

  1. Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.
  2. Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
  4. Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
  5. Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.
  6. Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.
  7. Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.

Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium

    
3.50 avg. rating (69% score) – 2 votes