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.

Barilla Caprese Salad

barilla's profile picture

barillaVerified

Still in mood for fresh and tasty recipes? Here are three suggestions you can have fun making with someone this season! Go to the link in bio for the recipes to a delicious penne salad with olives, corn and roasted chicken, to the caprese salad with pesto, and wholegrain penne with tuna and avocado.4w

#passionforpasta#🍝
#barilla#pasta#pastaforlife#pastalover#beautifulcuisines#gastronomy#foodstagram#instafoodie#foodie#foodielife

Mushroom Omelette with rocket and crusty bread

mushroom-omelette

 Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.

Serves 1

Ingredients

  • 2 teasp. olive oil
  • Knob of butter
  • 100g mushrooms, sliced
  • 3 large eggs
  • 1 teasp. fresh chives, chopped
  • A little salt and freshly ground black pepper
  • Lightly-dressed rocket salad and crusty bread, to serve

To Cook

Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside.

Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.

While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.

Serving Suggestions

Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread.

Other suggested fillings are roasted peppers, crispy bacon, scallions or tomatoes, depending on what’s in the fridge.

http://www.bordbia.ie/consumer/recipes/eggs/pages/mushroomomelette.aspx