@ClodaghMckenna 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: http://bit.ly/KerrygoldMusic
- Meal type: starters
- Pre-heat the oven to 350°F.
- 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.
- 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.
- 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.
- 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.
- To serve, spoon the cauliflower soup into four warmed bowls and place a Dubliner cheese crouton on top of each soup.
Oatmeal bars (or just oats in general) are great for boosting your energy and giving you a much-needed top up of fibre, known to lower cholesterol and reduce the risk of heart disease. And apart from being full of health-benefits, added with flavours of cinnamon and vanilla, these oatmeal bars make a tasty snack to eat on the go anywhere.
- 2 sticks (226g) unsalted room temp butter
- 2 x 2/3 cups of white sugar
- 2 cups rolled oats
- 2 cups all purpose flour
- 1 tsp vanilla extract
- 1 tsp grounded cinnamon
- 1/4 tsp salt
- 2/3 tsp baking powder
- 1 big jar black cherry preserve
- Pre-heat the oven to 350ºF / 175ºC.
- Grease a baking pan (I used a 20 x 20 cm / 8 x 8 in) with butter and leave to the side.
- Cream the butter and sugar together really well.
- Add the rest of the ingredients and mix well.
- Press half of the mixture into the bottom of the baking pan.
- Spread the preserves over it in an even layer.
- Crumble the remaining mixture, with your hands, over the raspberry preserves.
- Bake for 40 minutes, or until lightly golden brown.
- Cool completely before cutting.
If you can’t get hold of any Black Cherry preserve then it’s just as easy to make your own – if not easier as you don’t need to leave the house! All you need is pitted black cherries, sugar and lemon. Glaze the cherries with sugar and leave for a couple of hours then simmer on a low heat for 1 hour.
Creamy tasting Irish oats, full of slow- release energy, Flahavan’s Quick Oats are the ideal way to power up your day!