SuperValu Ratoath

Comfort in a Bowl: Parsnip Soup with Parmesan Croutons. 😍
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Ingredients:
40 g butter
3 tbsp olive oil
2 parsnips, peeled and diced
2 sticks celery, diced
2 medium carrots, peeled and diced
2 garlic cloves, minced
1 medium potato, peeled and diced
1 small onion, diced
1 sprig fresh rosemary
1 bay leaf
2.5 cm (1 inch) piece of fresh ginger, peeled and finely diced
½ tsp ground nutmeg
1 litre vegetable stock
Small bunch of parsley
50 ml fresh cream
Salt and freshly ground black pepper

For the Parmesan Croutons:
2 slices white sliced pan, cut into cubes
2 tbsp olive oil
3 tbsp finely grated Parmesan
Pinch of salt

Method:
Melt the butter with the olive oil in a deep casserole pot over a medium heat.
Add the parsnips, celery, carrots, garlic, potato, onion, rosemary and bay leaf. Season with a little salt and pepper and stir everything together.
Place a sheet of parchment paper directly over the vegetables, reduce the heat to low and gently sauté for 5–10 minutes, stirring occasionally and taking care not to let the vegetables brown or burn.
Add the ginger and nutmeg and cook for a further 1 minute.
Pour in the vegetable stock and bring to a gentle simmer. Cover and cook for about 20 minutes, or until all the vegetables are completely tender.
Remove the rosemary sprig and bay leaf. Pour in the cream and add the parsley and blitz until smooth and creamy.
Taste and adjust the seasoning with salt and freshly ground black pepper.
Parmesan Croutons
Preheat the oven to 180°C fan / Gas 6.
Place the bread cubes on a baking tray, drizzle with the olive oil and season lightly with salt. Toss until evenly coated.
Bake for 8–10 minutes, turning halfway through, until crisp and golden.
While still warm, toss the croutons with the grated Parmesan.
Ladle the hot soup into bowls and finish with a generous scattering of Parmesan croutons.

Comforting Apple Crumble Pots with Luxurious Madagascan Vanilla Custard.😍
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Ingredients:
For the filling:
3 large Bramley apples, peeled, cored, and cut into chunks
3 tbsp golden caster sugar
½ tsp ground cinnamon
½ tsp ground nutmeg

For the crumble topping:
125g plain flour
30g oats
110g golden caster sugar
1 tsp ground cinnamon
85g cold unsalted butter, cut into cubes
30g crushed hazelnuts
Serve with Signature Tastes Custard

Method:
Preheat the oven to 190°C (170°C fan) / 375°F / Gas 5.
Place the apple chunks into a large bowl.
Sprinkle over 2 tablespoons of golden caster sugar, ground cinnamon and nutmeg.
Gently toss to coat the apples evenly.
Brush the ramekin dishes with butter and divide the apple mixture between the ramekin dishes.
To make the crumble, in a mixing bowl, add the flour, oats, caster sugar and cinnamon.
Add the cold butter cubes and rub them into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs. Be careful not to overwork it. Toss in the hazelnuts.
Evenly scatter the crumble topping over the prepared dishes.
Place the dish in the oven and bake for 30–35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Best enjoyed warm with custard, cream, or vanilla ice cream.