What’s in Season
Spinach is available all year round but is in season & at its best from May to October.
Spinach is a versatile vegetable & is the perfect accompaniment to serve with fish, beef, chicken or added to pasta, frittatas, quiches, cannelloni, tortellini, curries, & soups.
Why not try this beautiful Salmon & spinach risotto for a quick & easy mid week meal. Click Here
Avonmore Cheese Re-Launch
As part of the re-launch Avonmore Grated Cheese has also introduced a new block bottom bag with new re-closable zip which helps ensure pack is sealed correctly and your cheese is kept fresh for longer. Avonmore Sliced Cheese will be packed in peal & reseal packs for freshness & ease of use. In addition to packaging changes, Avonmore cheese will transition from a mild to a medium cheese for better flavour & texture.
Avonmore Cheese is a great tasting cheese, perfect for all the family to enjoy. It is available in both grated and sliced varieties in red and white cheddar, mozzarella, cheddar & mozzarella and light cheddar. The beauty of the Avonmore range lies in its convenience for the entire family, its versatility and many uses throughout the day.
CookwithAvonmore.ie would like to wish all our visitors a very Happy Easter.
Here is our recommended Easter menu that the whole family are sure to enjoy.
Starter
Salmon Filo Pastry Parcels with Cherry Tomato Compote
Main
Rack of Lamb with Soy and Honey Marinade
Dessert
Berry and Apple Pie
Win a stay in the K-Club with Q102 and CookwithAvonmore.ie
From Monday 25th of March Cookwithavonmore.ie and the award winning K-Club are teaming up with Dublin’s Q102’s to offer listeners the chance to play “CookwithAvonmore.ie for Easter”
Easter is a time for delicious irresistible cream desserts.
To celebrate sumptuous Easter desserts, Avonmore Fresh Dessert Cream & Q102 is offering one lucky listener a chance to win 2 nights bed and breakfast, plus dinner, in the luxurious K-Club www.kclub.ie, located on the banks of The River Liffey complete with golf and Spa. Avonmore Fresh Dessert Cream is luxuriously thick & ready to pour, perfect for all your Easter treats.
Daily winners receive an Easter Cookwithavonmore.ie hamper and at the end of the week be entered into a draw to win this luxury break in the French Chateau designed K-Club which includes dinner.
Every day Q102 will ask you to name the secret ingredient in these top favourite desserts of all time!
For every egg they crack open we will reveal an all-time favourite fresh cream dessert
You simply have to name the secret ingredient.
Listen out all this week on Dublin’s Q102 www.q102.ie
Treat Your Mum This Mothers Day
Mothers Day is a day when we show how greatly we appreciate our Mums. Make her feel that bit extra special by treating your Mum to a home cooked meal with Cookwithavonmore.ie
Starter
Prawn Cocktail
Main
Creamy Chicken Green Peppercorn Pappardelle
Dessert
Vanilla Panna Cotta and Fresh Raspberry Coulis
Wishing all mothers a very Happy Mother’s Day from CookwithAvonmore.ie
Leading TV Chef Catherine Fulvio said today that people in Ireland this Christmas need to eat more locally produced fresh meat, fish and vegetables if they want to live more healthily.
Her comments come following her being awarded the Avonmore Cook Book of the Year at the recent Bord Gais Energy Irish Book Awards 2012.
“Foods which are fresh and in season are not only better for you but tastier, and can often be cheaper if you shop around this Christmas” she said. “Most of us know this already so it’s important to shop around and familiarise yourself with what’s available in your area. It’s very important to support locally produced foods” continued the Wicklow woman.
Her book “Eat Like an Italian” was voted outright winner in the Avonmore Cook Book of the Year at the recent Bord Gais Energy Irish Book Awards 2012 which celebrated the best of Irish food writing.
Catherine who is the very first recipient of this new prestigious award beat other food writers including Rachel Allen, Neven Maguire, Donal Skehan, Domini Kemp and the ICA. According to Eithne O’Hara, Product Group Manager for Avonmore at Glanbia Consumer Foods “this book truly deserved to win because of the creative and versatile recipes contained in it. They are easy to make, using freshly produced Irish foods and yet manage to serve up something new and different.”
The eternally effervescent TV Chef, food writer and proprietor of Ballyknocken House & Cookery School, also said that her winning book “Eat Like an Italian” provides an insight into Italian food and food culture culminating in a collection of Italian inspired recipes with a truly Irish twist. Every recipe shows how to tweak Italian dishes using local produce in a “Keeping it Local” theme, something Catherine holds close to her heart.
Catherine believes the Italian-style Mediterranean diet is the answer to long-lasting health and happiness and so has structured her latest cookbook around the Mediterranean food pyramid, with an information and tips scattered through-out about adapting to the healthy, leisurely Italian lifestyle. All in all “Eat Like an Italian” offers a collection of over 100 recipes for the good life.
All Avonmore Fresh Cream, Milk, Butter, Soup & Cheddar Cheeses are produced in Ireland. Avonmore is proud supporter of Love Irish Food Initiative & carries Love Irish Food Logo on pack.
Avonmore is the proud sponsor of the Cookbook of the Year Award at The Bord Gais Energy Irish Book Awards 2012.
This year sees a brand new category added to the ‘Bord Gais Energy Irish Book Awards’ – the ‘Avonmore Cookbook of the Year’ which celebrated the wealth of food writing in Ireland.
The 6 nominees are:
Cake – Rachel Allen
Domini At Home – Domini Kemp
Eat Like An Italian – Catherine Fulvio
ICA Cookbook – Aoife Carrigy
Kitchen Hero, Great Food for Less – Donal Skehan
The MacNean Restaurant Cookbook – Neven Maguire
To celebrate www.cookwithavonmore.ie has 30 cookbooks to give away on our Facebook page (5 of each of the nominated cookbooks) over the next 4 weeks simply click here to enter.
If you would like to vote for your favourite click here
Avonmore launch new Fresh Dessert Cream
Imagine a fresh cream you can pour straight over a dessert without having to whip it? Ever thought how restaurants get it just right when it comes to serving delicious desserts topped with rich luxurious cream? Well the good news is that Avonmore have introduced the perfect pouring cream just like they serve in top restaurants with the introduction of their brand new Avonmore Fresh Dessert Cream made from 100% natural dairy cream. Thicker than fresh cream but with a lower fat content, Avonmore Fresh Dessert Cream is already thickened & sweetened, making it perfect for pouring straight over desserts.
Avonmore Fresh Dessert Cream comes in a handy 250ml Easy Pour Bottle which means no spills, no mess and ease of pouring & is the perfect cream for all your favourite desserts.
Available in all leading retailers – watch out for our Strawberries & Fresh Dessert Cream Sampling Campaign coming to select stores soon.
To celebrate the launch we are offering all viewers a chance to win a two night luxurious break at the Parknasilla Resort & Spa click here to enter http://www.cookwithavonmore.ie/competitions/
Winner of the Avonmore sponsored “BEST COOKERY SCHOOL AWARD” in this year’s Irish Restaurant of the Year Awards 2012 is The Tannery Cookery School in Dungarvan, Co Waterford.
Nominees for the The Best Cookery School Award sponsored by Avonmore, the leading Irish Dairy Foodservice supplier at the Irish Restaurant of the Year Awards 2012 held in Dublin last night featured a shortlist of outstanding cookery schools which included
- Ballyknocken House, run by celebrity TV chef Catherine Fulvio
- Darina Allen’s Ballymaloe Cookery School
- Cooks Academy, Dublin which was founded by Vanessa and Tim Greendwood
- Dublin Cookery School run by Lynda Booth
- Dunbrody House, Wexford run by Kevin and Catherine Dundon and
- The Tannery Cookery School, in Dungarvan, Waterford run by celebrity TV chef Paul Flynn..
Organised by the Irish Restaurants Association of Ireland (RAI) this year’s event once again recognised achievement and excellence in the restaurant and hospitality industry throughout the whole of Ireland in 23 categories. They celebrate all aspects of the industry from chefs and restaurants to food producers, local food heroes and cookery schools.
According to Paul Flynn of Avonmore “The Avonmore Award for the Best Cookery School Category recognises the exceptionally high standard of cookery schools in Ireland.
We applaud Ireland’s cookery schools for its ongoing commitment to procure high quality locally sourced ingredients in the pursuit of premium food. It is only fitting that Avonmore, the trusted and leading Irish supplier to all major hotel chains, restaurants, gastro pubs, catering providers and hospitality / event suppliers, offer our company’s support for an industry in which we play such an integral part in maintaining culinary excellence.”
Brian Fallon of the Irish Restaurant Awards said “ We are the economic engine rooms in every town in Ireland, creating and maintaining much needed local employment. Our industry has annual sales in excess of €2billion and we employ 64,000 people. In fact we are the largest employer within the Irish Tourism Sector. So tonight at these awards we are celebrating winning cuisines, great restaurateurs and chefs who have brought international recognition and accolades to the Irish restaurant industry.”
We are delighted to announce that Avonmore Cooking Cream has been nominated for an international Innovation award in Sial, Paris
Avonmore Cooking Cream is a unique product, with 50% less fat than standard cream but a smooth thick consistency which makes it perfect for savoury cooking. Generally, low fat creams tend to have a thinner consistency than full fat creams however Avonmore Cooking cream has been specifically developed for savoury cooking, therefore giving consumers the benefit of 50% less fat (which makes cooking cream permissible to use in everyday cooking) & all the taste & texture of a full fat cream. The luxuriously thick texture of cooking cream is even more suitable for cooking because it adds a lovely depth & mouth feel to savoury dishes such as curry, pasta sauce, soup or casserole.
Avonmore Cooking Cream comes in a handy pot with pouring spout ensuring no spills, no mess and ease of pouring into your dish and has a re-closeable lid so it can be stored in the fridge easily.
Check out these family favourites in our mains sections using Avonmore
Cooking Cream – Quick & Easy Thai Green Curry, Hearty Beef Stroganoff, Delicious Ham & Mushroom Tagliatelli, ever popular Smoked Salmon Tagliatelli & Healthy Steamed Seabass or watch our Smoked Salmon Gratin recipe demonstration by leading celebrity chef Paul Flynn from the Tannery Restaurant in Waterford to see how to use cooking cream in a simple, easy to make delicious gratin.
Michelin Chef Oliver Dunne launches New Dessert Video
Check out our new Apple & Rhubarb Crumble video
Classic Hits 4FM with Harvey
Don’t forget to tune into this great cookery programme broadcast on Friday afternoons and sponsored by Cookwithavonmore.ie. Some of Irealnd’s leading chefs share their secret recipes and offer great tips.
NEW Fresh Custard
This handy ready to use Fresh Custard is made with real fresh Avonmore Cream. A truly yummy dessert infused with Madagascan vanilla beans. 500 g pots.
NEW Low Fat Custard
ready to use Low Fat fresh custard made with fresh Irish Milk. 500g pots.
www.cookwithavonmore.ie have teamed up with Classic Hits 4FM to present ‘Cook With Harvey’
www.cookwithavonmore.ie have teamed up with Classic Hits 4FM to present ‘Cook With Harvey’, a new cookery which is being broadcast every Friday live on air from 2.30pm. The show features leading chefs such as Derry Clarke of L’ecrivain and Oliver Dunne of Bon Appetit (leading Michelin Star, award winning restaurants) who will provide tips and recipes for everyday cooking. All recipes covered on the programme will be featured on our website www.cookwithavonmore.ie and facebook www.facebook.com/cookwithavonmore
Here are a few Chef’s Secrets to help you impress your dinner guest.
Making the perfect White Sauce
When making a white sauce, add warm milk instead of cold to keep the mixture smooth.
Cream Dessert Topping
When creating a dessert topping using cream add a little honey instead of sugar because this will help it stay stiffer for longer!
Avoid Crying when peeling an onion
Soak a peeled onion in some water before cutting. This makes it easier to peel the skin off. Or chill the onion in the fridge first to avoid tears.
Non sticky rice
Always wash rice a few times once it is cooked to remove the starch completely and to separate rice. During the cooking rice add a little vinegar or lemon juice.
Avonmore Launch new Avonmore Cooking Cream!
Avonmore Cooking Cream is the perfect cream to use in your culinary delights. With less than half the fat of standard cream, a luxurious thick consistency and all the convenience of a pot with a pouring spout, Avonmore Fresh Cooking Cream makes the perfect curry, carbonara and all other types of sauces.
What is Cooking Cream?
An innovative breakthrough in the Cream Category, 100% real Dairy Cream with 50% less fat than standard cream. It has a deliciously smooth, thick consistency perfect for adding depth to any savoury meal. Packaged in a handy pot with pouring spout ensuring no spills, no mess and ease of pouring into your recipe.
It has a recloseable lid so can be stored in your fridge easily.
Avonmore Cooking Cream has the lowest ever fat content for a dairy cream and it is the perfect consistency and texture to enhance any meal or recipe ensuring great results every time. Look out for Avonmore Cooking Cream – in store now.
