Cookies and Cream Oreo Blondie

Written by

Cookies and Cream Oreo Blondie
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
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

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

  1. Preheat oven at 180 degrees. Grease your tray and line with grease proof paper, set to side.
  2. In a medium bowl, mix together flour, salt and baking soda.
  3. 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.
  4. Mix dry ingredients from medium bowl into large bowl. Add in Oreos, chocolate chips and white chocolate chips.
  5. 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!

Milky Bar, Cornflake and Marshmallow Cookies

Written by

Milky Bar, Cornflake and Marshmallow Cookies
Milky Bar, Cornflake and Marshmallow Cookies
Servings:
Preparation Time:25
Cooking Time:15
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 Cup Softened Butter
  • 11/4 Cup Granulate Sugar
  • 2/3 Cup brown sugar
  • 1 Egg
  • 1/2 tbsp vanilla extract
  • 1/4 tbsp Baking soda
  • 11/2 tbsp salt
  • 3 Cornflake Crunch (See below)
  • 1 Bar Milkybar Chopped
  • 1 Handful Mini Marshmallows
  • 5 Cups Cornflakes
  • 1/2 Cup Milk Powder
  • 1 tbsp salt
  • 9 tbsp Melted Butter

Method

  1. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
  2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together (no longer than 1 minute).
  3. On low speed, paddle in the corn flake crunch and mini chocolate chips until they’re incorporated.
  4. Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)
  5. Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).
  6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread.
  7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.
  8. Heat the oven to 275°f.
  9. Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
  10. Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.
  11. Cool completely before storing or using in a recipe. (Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.)

Chocolate Pizza

Written by

Chocolate Pizza
Chocolate Pizza
A delicious cookie pizza base covered in a smooth chocolate topping.
Servings:8
Preparation Time:10
Cooking Time:12
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 2 cups Almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon Baking soda
  • 2 tablespoons vanilla extract
  • 1 1/2 tablespoons oil
  • 1/4 cup honey
  • 1 cup Chocolate Peanut Butter
  • 1 cup Berries

Method

  1. Grinding the almonds in a blender until finely ground.
  2. Preheat oven to 350 F. Line an 8-inch springform pan with parchment, and set aside. If you have only a regular pan, make sure the parchment goes up the sides, and be very careful lifting it out so the crust does not break.
  3. In a measuring bowl, stir together all ingredients except frosting. Transfer the dough to the prepared pan, and use a second sheet of parchment to spread the dough out evenly, pressing down again and again until the dough covers the bottom of the pan.
  4. Bake 12 minutes on the center rack. Let cool at least 20 minutes before frosting with chocolate.
  5. Decorate with your favourite fruit.

Greek Pasta Bowl

Written by

Greek Pasta Bowl
Greek Pasta Bowl
Servings:2
Preparation Time:5
Cooking Time:10
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 10 black olives sliced
  • 1 pinch Black Pepper
  • 1 tbsp olive oil
  • 120 g penne pasta
  • 100 g cherry tomatoes
  • 60 g Feta Cheese
  • 1 pinch salt

Method

  1. Cook the Penne pasta until it is al dente, not too soft.
  2. Fry the courgettes in a pan until they turn a little golden.
  3. When the pasta is ready, drain and place in a large bowl.
  4. Add the courgettes, tomatoes, olives and some seasoning and toss gently.
  5. Distribute into two bowls and top with the crumbled feta, a drizzle of olive oil and some extra freshly ground black pepper.

Fish and Roasted Vegetables

Written by

Fish and Roasted Vegetables
Fish and Roasted Vegetables
Servings:2
Preparation Time:3
Cooking Time:10
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 Pinch Black Pepper
  • 2 Centra Courgette Thickly Chopped
  • 1 tbsp Centra Olive Oil
  • 2 Fresh Cod Fillets Or any fish of your choice
  • 1 clove garlic Crushed
  • 40 g mushrooms
  • 150 g onion
  • 1 red pepper Diced
  • 1 pinch salt

Method

  1. Lay out 2 sheets of tin foil.
  2. Divide the veggies into groups, and portion them out on each sheet of tin foil.
  3. Sprinkle each veggie packet with seasonings and add 1 tbsp oil to each packet.
  4. Carefully fold and roll up the veggies in the tin foil. Wrapping the packets with a second sheet of tin foil before roasting this will help keep everything together and keep the oil from leaking out.
  5. Roast over grill for about 5 minutes on each side.
  6. Cut open the packets (be careful - contents are very hot!)

Turkey Burgers

Written by

Turkey Burgers
Turkey Burgers
Servings:4
Preparation Time:5
Cooking Time:20
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 Centra Free Range Eggs Beaten
  • 1 Handful Coriander Chopped
  • 2 clove garlic Crushed
  • 1 tbsp ground cumin
  • 1 onion Finely Chopped
  • 2 tbsp Paprika
  • 1 pinch salt
  • 2 jalapeno pepper
  • 500 g Turkey Mince

Method

  1. Rinse the turkey mince in a little cold water.
  2. Combine all ingredients in the mixing bowl with your hands, being sure to mix well.
  3. Roll out into 8 generous sized balls on a chopping board, and then flatten into burger shapes.
  4. Heat a grill to a medium-high heat.
  5. Grill the burgers for 6 – 8 minutes each side, making sure they are thoroughly cooked through.
  6. Meanwhile, peel the avocados and remove the stone.
  7. In a mortar and pestle or a bowl, crush the garlic clove with a little sea salt to form a paste.
  8. Scrape into a bowl with the two avocados, and mash to a pulp with a potato masher.
  9. Squeeze in the lime juice, black pepper and coriander and mix well. Serve on the side with the burgers.

Chicken & Broccoli

Written by

Chicken & Broccoli
Chicken & Broccoli
Servings:4
Preparation Time:5
Cooking Time:35
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 Pinch Black Pepper
  • 1 Broccoli
  • 150 g Centra Kale
  • 2 Chicken Breast
  • 1 tbsp Coconut oil
  • 1 tbsp Mixed Spices
  • 150 g mushrooms
  • 0.5 Onion Cashews
  • 1 tbsp Paprika
  • 1 Handful Parsley
  • 1 red pepper
  • 1 Pinch salt
  • 0.5 Cube Vegetable Stock
  • 1 yellow pepper

Method

  1. Cook chicken in the oil on a med-high heat and brown while adding onion, all seasoning and garlic.
  2. Separately boil broccoli & kale.
  3. When chicken is cooked thoroughly add peppers, mushrooms & parsley, stock cube with a little hot water, you can add more seasoning if desired.
  4. Stir around and lower heat, then add cashews.
  5. Simmer for a further 15 minutes until broccoli & kale is ready.
  6. When broccoli is cooked (not too soft) add it to chicken and veg in wok and stir.
  7. Use kale as a bed base for dish and add the chicken and broccoli.

Chicken Soup

Written by

Chicken Soup
Chicken Soup
Servings:4
Preparation Time:5
Cooking Time:30
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 Carrott Shredded
  • 700 g Chicken Breast Cooked and Shredded
  • 1 litre chicken stock
  • 3 cloves garlic Peeled and Crushed
  • 1 Piece Ginger
  • 100 g mushrooms Sliced
  • 3 Onions Sliced
  • 1 pinch salt
  • 0.25 tbsp Turmeric

Method

  1. Pour the chicken broth into a medium pot and add the ginger, turmeric and garlic.
  2. Bring to a boil then reduce to a simmer for 20 to 30 minutes.
  3. Using a slotted spoon remove the ginger and garlic. Discard.
  4. Add the chicken, mushrooms, onions, carrot and if desired your noodles.
  5. Heat about 5 minutes on medium-low or until everything is warmed through.
  6. Taste and adjust the seasoning with sea salt.

Chicken & Bacon Salad

Written by

Chicken & Bacon Salad
Chicken & Bacon Salad
Servings:4
Preparation Time:0
Cooking Time:6
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 120 ml Apple Cider Vinegar
  • 1 pinch Black Pepper
  • 2 Centra Avocado
  • 8 Centra Bacon Cooked and Diced
  • 1 tbsp Centra Olive Oil
  • 2 Diced Centra Tomato
  • 2 Chicken Breast
  • 1 tbsp Dijon Mustard
  • 1 tbsp Dried Italian Seasonings
  • 350 g extra virgin olive oil
  • 3 Clove garlic
  • 60 ml Garlic Vinaigrette
  • 8 Lettuce
  • 40 g onion
  • 1 pinch Pepper
  • 1 pinch salt

Method

  1. Season chicken breasts on both sides with salt and pepper.
  2. Heat oil in a large pan over medium-high heat and add chicken.
  3. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time will vary depending on the thickness of the chicken.)
  4. Remove chicken and let rest for at least 10 minutes.
  5. Dice chicken into small pieces.
  6. Add the diced chicken, lettuce, bacon, avocados and tomatoes to a large bowl, and toss until combined.
  7. Drizzle or toss with garlic vinaigrette and serve immediately.

Breakfast Burrito

Written by

Breakfast Burrito
Breakfast Burrito
Servings:2
Preparation Time:5
Cooking Time:15
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 4 Centra Free Range Eggs
  • 1 Centra Lime
  • 1 tbsp Centra Olive Oil
  • 2 Centra Tortilla Wraps
  • 100 g Chorizo
  • 50 ml Fresh Irish Milk 1 Litre
  • 0.5 Green Pepper
  • 0.5 tbsp Pepper
  • 1 tbsp salt

Method

  1. Start by heating the olive oil in a large frying pan over a medium to high heat. Cut the chorizo and green pepper into cubes and fry in the hot oil for 5 minutes, until the chorizo has browned and the green peppers have softened but still have a crunch.
  2. Meanwhile, beat your eggs with the milk, salt and pepper.
  3. When the chorizo and pepper have had five minutes, remove from the frying pan and set aside. Put the beaten eggs into the same frying pan, so that it can cook in the leftover chorizo oils. Leave the egg to cook over a medium high heat for 3 to 5 minutes, stirring it from time to time, until you have scrambled eggs.
  4. Divide the eggs between the two wraps and spread the chorizo and green pepper mix over the top. Wrap them up and serve with a slice of lime.