Classic Chocolate Chip Cookies

Posted on at 10:05 am.

Written by Kristam Moffett

Classic Chocolate Chip Cookies

Why not try our recipe for delicious classic chocolate chip cookies

Servings:30

Preparation Time:15

Cooking Time:10

Ingredients

150 grams salted butter softened
80 grams light brown muscovado sugar
80 grams granulated sugar
3 tsp vanilla extract
1 Egg large
230 grams plain flour
1/2 tsp Bicarbonate of soda
1/4 tsp salt
200 grams plain chocolate chips

Method

Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
Put softened salted butter, light brown muscovado sugar and granulated sugar into a bowl and beat until creamy.
Beat in 3 tsp vanilla extract and 1 large egg.
Sift in plain flour, bicarbonate of soda and salt into the bowl and mix it in with a wooden spoon.
Add plain chocolate chips and stir well.
Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make around 30 cookies.
Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
Leave on the tray for a couple of mins to set and then lift onto a cooling rack. Serve and enjoy!

Chicken Pesto Pasta

Posted on at 9:53 am.

Written by Kristam Moffett

Chicken Pesto Pasta

Need some dinner time inspo!? We’ve got you covered with this tasty Chicken Pesto Pasta dish

Servings:6

Preparation Time:15

Cooking Time:20

Ingredients

1 packet Spaghetti
2 tbsp butter
2 tbsp olive oil
3 cloves garlic minced
5 chicken breasts sliced
1 cup cream
250 grams pesto
1/4 cup squeezed lemon juice
2 cups frozen peas
60 grams parmesan cheese grated

Method

Add pasta to boiling water; cook until according to package directions. When pasta is done, drain well and keep warm.
Meanwhile, cook chicken. In a large saucepan, combine butter, oil, and garlic over medium-high heat. When garlic begins to sizzle, add chicken; sprinkle with salt and pepper.
Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes. Stir in cream and bring to a simmer; reduce heat to low.
To the chicken mixture, add pesto, lemon juice, peas, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
Place the warm pasta in a dish and top with chicken mixture, serve and enjoy!

Centra to stock NI’s first ever 100% homemade rum!

Posted on at 9:00 am.

Written by Kristam Moffett

CENTRA TO STOCK NI’S FIRST EVER 100% HOMEMADE RUM

It’s set to be a ‘rum’ year as sales increase by 10%

New figures published by the Wine and Spirit Trade Association have shown that annual sales of rum in the UK have topped £1billion for the first time, now ranking it alongside whisky and gin as one of the nation’s favourite tipples.

Northern Ireland convenience retailers, SuperValu and Centra, owned by Musgrave, are seeing a similar story in their store network, explained James McLornan, the Spirits Buyer for Centra and SuperValu.

“Dark, golden and spiced rum sales have increased by over 10% at our SuperValu and Centra stores in 2018”, said James. “This is a good indication that rum is on its way to being the next big thing in the spirits world.”

He continued: “Just like gin before it exploded in popularity, premium rum sales have started to increase at a fast rate, so we’re forecasting 2019 to be a great year for rum.”

Rum lovers will be delighted to learn that Northern Ireland’s only homemade rum, created by the ÍON Distillery in County Tyrone, is available at selected SuperValu and Centra off-licences. All ÍON’s spirits are made using water from their own artisan well, which is filtered through ancient volcanic rock that lies beneath their distillery.

Darren Nugent, ÍON’s Distiller and Co-Founder, said: “We’re delighted to announce that SuperValu and Centra off-licences will be the first off-licence chain in Northern Ireland to stock our Rum, Gin and Vodka. ÍON rum is made with the finest Central American Molasses, using a purpose built Caribbean Doubler-style copper column still which is unique in Ireland and the UK. We use authentic rum yeasts and age some of our spirit in bourbon barrels for a totally authentic, yet unique product.

“Packed full of notes of caramel, vanilla and toffee we add spices, including ginger, citrus peel, cassia bark and ground kola nut. We finish the rum in aged Oak Whiskey Casks to create a warming spiced rum experience like no other. We really hope that our locally crafted rum encourages more people to enter the thrilling world of rum.”

For further information on Centra visit www.centra.co.uk.

MEDIA ENQUIRIES: Contact Michael McCrory, Communications Manager of Musgrave NI on (028) 9078 7134 or email michael.mccrory@musgrave.ie

Penne Rosa

Posted on at 12:23 pm.

Written by Kristam Moffett

Penne Rosa

A creamy tomato pasta with a kick!

Servings:6

Preparation Time:15

Cooking Time:15

Ingredients

500 grams penne pasta
1 tbsp olive oil
1 lb fresh mushrooms sliced
2 cloves garlic cushed
1 1/2 cups marinara sauce
1/2 teaspoon red pepper flakes crushed
4 roma tomatoes diced
3 cups fresh spinach leaves
1/2 cup cream
1/2 cup parmesan shredded

Method

Boil pasta according to package instructions. Meanwhile, heat olive oil over medium-high heat. Add in sliced mushrooms and saute for 3 minutes, until mushrooms are tender. Add in crushed garlic and let heat 1 minute.
Stir in cooked pasta, marinara and crushed red pepper flakes.
Pour in tomatoes and spinach. Stir to combine together. Stir in cream.
Serve hot sprinkled with Parmesan cheese. Enjoy!

Cookies and Cream Oreo Blondie

Posted on at 3:17 pm.

Written by Kristam Moffett

Cookies and Cream Oreo Blondie

Bake off blues!? We've got this perfect Oreo Blondie recipe to cheer you up

Servings:10 - 12

Preparation Time:15

Cooking Time:30

Ingredients

2 cup Flour
1/2 teaspoon salt
1/2 teaspoon Baking soda
12 tablespoon butter melted
1 cup brown suagr
1/2 cup granulated sugar
1 Egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cup Oreos crushed, also for decoration
1/2 cup chocolate chips
1/2 cup white chocolate chips

Method

Preheat oven at 180 degrees. Grease your tray and line with grease proof paper, set to side.
In a medium bowl, mix together flour, salt and baking soda.
In a large bowl, mix together butter, brown sugar and granulated sugar. Then mix in the egg and egg yolk, until well combined. Fold in the vanilla extract.
Mix dry ingredients from medium bowl into large bowl. Add in Oreos, chocolate chips and white chocolate chips.
Press dough evenly into prepared tray. Sprinkle additional Oreo's and chocolate chips on top. Bake for 25-30 minutes. Remove from oven to slightly cool, best served warm. Enjoy!

Autumn Vegetable Soup

Posted on at 4:30 pm.

Written by Kristam Moffett

Autumn Vegetable Soup

With soup season in full swing, check out our perfect autumn soup recipe

Servings:4

Preparation Time:15

Cooking Time:20

Ingredients

1 leek chopped small
2 carrots chopped small
1 garlic clove finely chopped
1 tbsp Fresh Rosemary finely chopped
410 grams chickpea canned, drained and rinsed
3 tbsp Fresh Parsley chopped
400 grams chopped tomato x 2 tins
425 ml Vegetable Stock

Method

Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are tender.
Preheat the grill to high. Blend tomatoes until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, occasionally stirring.
Serve in a warm bowl and enjoy!

Autumn Apple Cider Sangria

Posted on at 11:31 am.

Written by Kristam Moffett

Autumn Apple Cider Sangria

Why not try this tasty Autumn Apple Cider Sangria!

Servings:6-8

Preparation Time:30

Cooking Time:3

Ingredients

10 cinnamon sticks 2 for cooking, rest for serving
2 Apples thinly sliced
1 pear thinly sliced
1 orange thinly sliced
2/3 cup pomegranate seeds
750 ml white wine
2 cups apple cider
1/2 cup Brandy
1/2 cup orange juice
2 tablespoons Lemon juice
soda water for serving

Method

Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the fridge for 3 – 24 hours, we recommend 6 - 8 hours.
Pour the sangria and fruit into glasses, top with soda water. Garnish with a cinnamon stick, and enjoy.

Spaghetti Bolognese

Posted on at 11:08 am.

Written by Kristam Moffett

Spaghetti Bolognese

Try this simple, but tasty Spaghetti Bolognese recipe!

Servings:4

Preparation Time:10

Cooking Time:40

Ingredients

2 Onions peeled and chopped
1 tbsp olive oil
1 garlic clove peeled and crushed
90 grams mushrooms sliced
1 tsp dried mixed herbs
400 grams chopped tomatoes
300 ml hot beef stock
1 tbsp tomato puree
1 tbsp Worcestershire Sauce
400 grams Spaghetti
fresh parmesan grated

Method

Add the onion and oil into a large pan and fry over a high heat for 3-4 minutes. Add the garlic and mince, fry until they both brown. Add the mushrooms and herbs, and cook for another 2-3 minutes.
Stir in the tomatoes, beef stock, tomato purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
Meanwhile, cook the spaghetti in a large pan of boiling water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and sprinkle Parmesan cheese on top. Enjoy!

Blueberry Banana Overnight Oats

Posted on at 9:26 am.

Written by Kristam Moffett

Blueberry Banana Overnight Oats

Servings:1

Preparation Time:5

Cooking Time:

Ingredients

1/2 Cup porridge oats
1/2 Cup Nonfat Milk Example, almond
1 Tbsp Vanilla
1 Cup Blueberries
1 Teaspoon Chia Seeds

Method

Add Oats, milk and vanilla to your container of choice and mix together.
Add a layer of banana slices and then a layer of blueberries.
Top with a drizzle of homey and chia seeds. Place in fridge overnight, and enjoy the next morning!

Strawberry Tart

Posted on at 2:45 pm.

Written by Kristam Moffett

Strawberry Tart

Check out this classic strawberry tart recipe

Servings:8

Preparation Time:20

Cooking Time:40

Ingredients

375 grams pack all-butter shortcrust pastry
500 grams small strawberries halved
5 tbsp redcurrent jelly
350 ml whole milk
1 vanilla pod split length ways
4 large egg yolks
100 grams golden caster sugar
25 grams plain flour
1 Lemon finely grated

Method

Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart tin. Trim the excess and pierce the base all over with a fork. Chill for 30 minutes.
For the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to boil, then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in, then gently bring to the boil, stir until thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool.
Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5 minutes, then transfer to a rack to cool completely.
Spoon the crème pâtissière into the tart, then level the surface. Place a strawberry half in the centre of the tart, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered.
Gently warm the jelly with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve and enjoy!