laura-sheridans 
A Durrus Family Recipe serves 4 Ingredients: 2 minutes preparation, 15 minutes cooking INGREDIENTS 12 asparagus spears, washed and dried 3 tablespoons olive oil Sea salt and freshly ground pepper 1 Reblochon, sliced Method: Pre-heat the oven to 180c. Lay the asparagus in one layer on a baking sheet, lined with foil if you like. … Read more
12 x 17 inch deep baking pan/dish Ingredients: Cooking Spray (or butter) 25g of olive oil For bread dough: 55g olive oil 460g water, warm (30-38oC) 12g fine salt (if using sea salt flakes, blitz a little to break down) 560g Strong/Bread Flour 15g instant yeast Seasoning mix, .5 tsp dried oregano, .5 tsp crushed … Read more
Ingredients For the pastry Puff pastry (2 sheets) 1 egg whisked for egg wash flour for dusting For the filling 500 grams frozen spinach, defrosted 2 cloves of garlic minced fine or grated 1 tub of St Tola Divine or cheese of choice Zest of one lemon Salt and pepper 1 egg, beaten for egg … Read more
Ingredients: 2 boneless, skinless chicken breasts. You can leave them whole or butterfly 2 large eggs, beaten 250g of breadcrumbs 100g flour Salt & Pepper to taste 1 tbsp olive oil Scamorza Bianca 230g, sliced or grated Rustichella dAbruzzo Linguine 500g Prunotto Organic Tomato with Basil Sauce x2 Fresh basil (optional) Parmigiano Reggiano grated to taste (optional) … Read more
Ingredients500g Rustichella d’Abruzzo Gluten-Free Potato Gnocchi340g Prunotto Organic Crushed Tomatoes with Basil125g mozzarella, grated or torn75g grated parmigiano Reggiano (optional)2 cloves garlic, minced1 small onion, finely chopped2 tablespoons olive oil1 teaspoon oreganoSalt and pepper to tasteFresh basil leaves for garnish Method:Preheat your oven to 180°CStart by cooking the potato gnocchi according to the package instructions. … Read more
Ingredients: 250g Valrhona Chocolate Guanaja 70% 125g unsalted butter, plus extra for greasing the tin 105g dark muscovado sugar 105g golden caster sugar 3 large free-range eggs, at room temperature 80g plain flour (or ground almonds if making gluten free) 1 tbsp cocoa powder, sieved ½ tsp fine sea salt … Read more
Onion Cheese Dip Ingredients: 200g Cream Cheese Fromage Blanc d’Isigny 3 yellow onions, diced 100g crème fraîche 50g mayonnaise (or to taste) 1/2 tsp onion powder 1/4 tsp hot paprika powder Salt & pepper to taste Method: Using a large sauté pan, melt butter over medium heat Add the onions, and cook until carmel colour begins to show (approx. … Read more
makes 6 sandwiches Ingredients: 12 slices of white sandwich bread with good structure Béchamel sauce – see below 2 packs of Golfera ham, cut slices in half across the middle 150g Emmental De Savoie/Gruyere/Comté or blend there of, grated for the Béchamel : 500ml whole milk 2 cloves of garlic Dash of nutmeg 50g butter 50g plain … Read more
Serves 4 to 6 Ingredients 90g unsalted butter approx. 2 tablespoon odysea olive oil for cooking onions and 2 glugs for toasting your bread 1 kg yellow or mixed onions, sliced the lengthways achill sea salt and freshly ground black pepper to taste 100 ml dry sherry 1.8 L beef stock or chicken stock 2 sprigs thyme 1 bay leaf 12 bowl-size slices baguette so they just … Read more
1 pack Rustichella Penne 30ml extra-virgin olive oil is approximately 30 milliliters. 1 pack Golfera diced pancetta dolce 1 medium yellow onion, fine diced 2 glove garlic, thinly sliced 1 jar Prunotto whole tomatoes, crushed up 1 level teaspoon red-pepper flakes (or to taste) 75 grams grated Pecorino Romano salt and pepper to taste In … Read more
Enough for 4 people 400g fresh mushrooms (can be more or less depending on how much you like) 250ml cream 1 glove garlic 2 small/medium shallot 1 pack (500g) Rustichella Linguine 200g grated parmigiano Reggiano (save some aside for garnish) Butter for sautéing Handful fine sliced chive (to taste) Handful fresh parsley (optional, to taste) … Read more
The seasonality of this cheese, together with the convivial nature of how the dish is shared, makes it one of our favourites for a cold winter evening. It can be served at the end of a meal to replace the cheese board or as a main course, if accompanied by plenty of winter salads and … Read more
