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Potato puff - recipe

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How to make / prepare - Potato Puff Potato puff - recipe

2 cups mashed potatoes
2 tablespoons grated Parmesan cheese
1 tablespoon melted butter
2 tablespoons chopped onion
3 eggs, separated

Preheat oven to 350 degrees F.

Combine potatoes and Parmesan.
Add butter and onion.
Beat egg yolks and add them to the potato mixture.
Beat egg whites until they are stiff.
Fold egg whites into potato mixture.
Turn out into a deep, buttered 2-quart casserole.
Bake for 30 minutes or until a knife, inserted into the center, comes out clean.

Sticky Toffee pudding

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Sticky Toffee Pudding

Source: Beginish Restaurant, Dingle, Ireland

12 servings

8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 cup packed golden brown sugar
4 large eggs
1 3/4 cups self-rising flour, divided
2 tablespoons instant coffee granules
1 teaspoon baking soda
Confectioners’ sugar
Whipped cream or vanilla ice cream
Caramel sauce

Preheat oven to 350 degrees F.
Butter a 9-inch diameter springform pan.
Line bottom of pan with parchment paper; butter parchment.

Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.

Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend.
Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
Add remaining flour and beat until blended.

Combine instant coffee and baking soda in small bowl.
Pour into date mixture, stirring to dissolve coffee granules.
Add date mixture to batter and beat to blend.
Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.

Cool pudding until just warm; unmold; sprinkle with confectioners’ sugar.
Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.

Baked mushrooms

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Baked Mushrooms (Beacan Bruithe)

Servings: 4

Large field mushrooms
4 ounces chopped onions
4 ounces whole wheat breadcrumbs
4 ounces sausage meat
1 teaspoon chopped sage
Salt and pepper

Wash and peel mushrooms.
Remove stalks and discard.
Brush mushrooms with melted butter.
Fry onions in remaining butter.
When tender, mix onion and butter with breadcrumbs, sausage meat, herbs and seasonings.
Divide among the mushrooms.
Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15-20 minutes in a moderate oven.

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