CAULIFLOWER SOUP WITH DUBLINER CHEESE CROUTON @KerrygoldUSA

21 Dec 2018

For Chef this cauliflower soup is a big warm hug. The playlist of mellow hits she made to listen to while cooking it makes her just as happy. Find both the recipe and playlist at:

  • Meal type: starters

  1. Pre-heat the oven to 350°F.
  2. Place a saucepan over a medium heat and add the two tablespoons of Kerrygold butter. Then stir in the onion, garlic, potato and season with sea salt and freshly ground black pepper. Cover and stir occasionally until the onion is tender about five minutes.
  3. Remove the lid and stir in the cauliflower and stock, simmer over a medium-high heat until the potato and cauliflower are very tender, about 20 minutes.
  4. Next purée the soup until you reach a smooth consistency. Place back over the heat and stir in the Dubliner cheese, milk and season with sea salt and freshly ground black pepper.
  5. Meanwhile make the Dubliner cheese croutons. Mix the Dubliner cheese, Dijon mustard and melted Kerrygold butter together in a bowl. Spoon the mixture evenly between the four half slices of sourdough bread, and place in the pre-heated oven for five minutes.
  6. To serve, spoon the cauliflower soup into four warmed bowls and place a Dubliner cheese crouton on top of each soup.

Blueberry Lemon Cheesecake Overnight Oats

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Overnight Blueberry Lemon Cheesecake Oats

Cheesecake flavored oats bursting with lemon and blueberries, all come together in a protein packed, make ahead breakfast!

5 min Prep Time

12 hr Cook Time

12 hr, 5 Total Time

Yields 2

Author:

Megan

Ingredients

    • 1 cup oats
    • 1 scoop Vanilla Protein Powder
    • 2 tablespoons chia seeds
    • 1/2 cup unsweetened vanilla almond milk (or milk of choice)
    • 1/2 cup fat free vanilla greek yogurt
    • 1 cup frozen blueberries
    • Stevia, Maple Syrup, Honey or Sugar, if desired
    • 1/4 cup light cream cheese
    • 1/4 tsp lemon extract
    • 2 tablespoons sugar free maple syrup

Instructions

  1. Combine oats, protein powder and chia seeds. Stir in yogurt. Divide between two mason jars. Feel free to add in sweetener here, if using.
  2. In a small bowl, combine cream cheese, lemon extract and maple syrup. Stir until fully combined and smooth.
  3. Top oat mixture with cream cheese mixture then blueberries.
  4. Seal mason jars with lid, then set in fridge to let sit overnight.
  5. In the morning, devour!

Notes

https://withsaltandwit.com/blueberry-lemon-cheesecake-overnight-oats//

Odlums Fruity Health Bars

Fruity-Health-Bars

Fruity Health Bars

CategoryBack to School

Cook Time20 mins

What you need:

  • 75g/3 oz Odlums Self Raising Flour
  • 75g/3 oz Odlums Porridge Oats
  • 250ml jar of Apple Sauce
  • 125g/4 oz Dried Apricot, chopped
  • 125g/4 oz Shamrock Sultanas
  • 50g/2 oz Shamrock Golden Caster Sugar
  • 50g/2 oz Sunflower Seeds
  • 25g/1 oz Sesame Seeds
  • 25g/1 oz Pumpkin Seeds
  • 50g/2 oz Shamrock Desiccated Coconut
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Line a swiss roll tin 28cm x 18cm (11″ x 7″) with greaseproof paper, allowing the paper to hang over the edges of the tin.
  2. Put the apple sauce into a large bowl, add the apricots, sultanas, sugar and seeds. Mix well.
  3. Add the oats, flour, coconut and eggs to the fruit mixture and stir until well combined.
  4. Transfer to the prepared tin and spread evenly, press down well.
  5. Bake for about 20 minutes until golden and firm to the touch.
  6. Leave to cool in tin, then lift out onto board and cut into bars.

Fruity Health Bars

Mediterranean Style Potato & Greens Salad

Ingredients

100g baby/new season potatoes (or 2cm cubed Roosters)

½ fennel bulb, finely sliced

1 small courgette

50g cook lentils

30g pomegranate seeds

10 green beans, topped and tailed

10g sunflower seeds

For the dressing:

2tbsp olive oil

Juice of 1 lemon

½ tsp dill

1tsp chopped parsley

Method

Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl.  Cook the green beans in the potato water until tender and place into the bowl.

Take a vegetable peeler to make ribbons of courgette and place into the bowl.

Add the finely sliced fennel, cooked lentils and pomegranate seeds.

Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.

Prep in:20 mins
Cook in:10 mins
Serves:2
Per Serving %RI
Energy (Kcal) 226 11%
Energy (KJ) 940 11%
Fat 14g 20%
Saturated Fat 2g 10%
Total Sugars 5g 5%
Salt 0.3g 5%

https://potato.ie/recipes/mediterranean-potato-greens-salad/

 

Odlums Fruity Health Bars

Fruity-Health-Bars

Fruity Health Bars

CategoryBack to School

Cook Time20 mins

What you need:

  • 75g/3 oz Odlums Self Raising Flour
  • 75g/3 oz Odlums Porridge Oats
  • 250ml jar of Apple Sauce
  • 125g/4 oz Dried Apricot, chopped
  • 125g/4 oz Shamrock Sultanas
  • 50g/2 oz Shamrock Golden Caster Sugar
  • 50g/2 oz Sunflower Seeds
  • 25g/1 oz Sesame Seeds
  • 25g/1 oz Pumpkin Seeds
  • 50g/2 oz Shamrock Desiccated Coconut
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Line a swiss roll tin 28cm x 18cm (11″ x 7″) with greaseproof paper, allowing the paper to hang over the edges of the tin.
  2. Put the apple sauce into a large bowl, add the apricots, sultanas, sugar and seeds. Mix well.
  3. Add the oats, flour, coconut and eggs to the fruit mixture and stir until well combined.
  4. Transfer to the prepared tin and spread evenly, press down well.
  5. Bake for about 20 minutes until golden and firm to the touch.
  6. Leave to cool in tin, then lift out onto board and cut into bars.

Fruity Health Bars

Raspberry Trifle Cupcakes

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Ingredients

  • 480g Kerrymaid Premium Baking, softened
  • 1680g caster sugar
  • 1440g plain flour
  • 6 tbsp baking powder
  • 1.5 tsp salt
  • 1.4l whole milk
  • 6 tsp vanilla essence
  • 12 large eggs
  • 720ml Kerrymaid Custard
  • 1.2l Kerrymaid Double
  • 2 punnets fresh raspberries
  • 600g raspberry jam

Method

  1. Preheat the oven to 190°C / gas mark 5
  2. Using an electric whisk, beat the Kerrymaid Premium Baking, sugar, flour, baking powder and salt together, until the ingredients resemble fine breadcrumbs
  3. In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed
  4. Beat together, scraping down the sides of the bowl, to make sure all the ingredients are well incorporated
  5. Add the remaining milk mixture and beat again, on a medium speed, until the batter is smooth
  6. Divide the batter between the muffin cases, filling each one two-thirds. Bake cupcakes for 18-20 minutes
  7. Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully
  8. Tip Kerrymaid Custard into a large bowl
  9. In a separate bowl whip Kerrymaid Double into soft peaks using the electric whisk. Fold the whipped Kerrymaid Double into the Kerrymaid Custard and fill a piping bag
  10. Using a sharp knife, make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – retaining the cut-out pieces of sponge
  11. Place a raspberry upside down in the hollow of each cake, then spoon ½ teaspoon of jam on top, followed by the same amount of custard, either piped or spooned into the hollow
  12. Replace the cut-out pieces of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake, then pipe or spoon the custard topping in a circular motion on top of each cake
  13. Add a fresh raspberry on top of the swirled custard to finish!

https://kerrymaid.com/recipes/category/3-dessert#recipes