Emma Harkin’s veggie omelette Harkins Café #Dromod delish 😋 😍 Co.Leitrim

Harkins Cafe 32 Mac Oisin Pl, Drumod Beg, Drumod, Co. Leitrim

March 27, 2026

Flahavan’s delish oats with blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples

flahavans
Did you know that blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples are all in season in Ireland in June? 🍓🍏 And we all know that nothing tastes better with porridge than fresh in-season fruit, sourced locally whenever possible! So if you’re looking for a healthy and tasty twist to your breakfast this morning, why not top your creamy oats with some of these delicious fruits for added goodness 🍓🍓 #FlahavansOats #JumpIntoJune

March 11, 2026

Breakfast Croissants for mums @nevenmaguire @dunnesstores #mothersday

https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==

dunnesstores
This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

Ingredients
1 packet Simply Better French Made All Butter Croissants
1 packet Simply Better Italian Prosciutto Di Parma
6 Simply Better Irish Free Range Corn Fed Large Eggs
2 Tbsp. Simply Better Jersey Cream
1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
2 Tsp. Finely Snipped Fresh Chives
Simply Better Oriel Sea Salt and Freshly Ground White Pepper
Simply Better Handmade Tomato Relish, to serve

Method
Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d

March 10, 2026

Strawberry & Yoghurt Parfait @bordbia

Looking for a delicious and healthy treat? Try this mouth-watering Strawberry and Yogurt Parfait recipe! Perfect for breakfast, as a midday snack or a delicious dessert 🍓🥣

Ingredients:

150g strawberries
A few drops of balsamic vinegar (optional)
175g Greek-style yoghurt
2 tbsp. crunchy granola

Method:

✅ Remove the hulls from the strawberries and cut into slices, reserving a half for decoration.
✅ Place in a bowl and add the balsamic vinegar, if using, stirring gently to coat. Set aside for a few minutes until the strawberries start to release juice.
✅ To assemble the parfait, layer the yoghurt and strawberries with their juices in a suitable container (a 300g jar or glass is about perfect).
✅ Top with the granola and reserved strawberry half to serve.

#BordBiaRecipe #BordBia #Strawberry #CelebrateStrawberrySeason #Strawberries #BreakfastRecipe #LunchRecipe

March 8, 2026

Flahavan’s delish oats with blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples

March 8, 2026

Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday

By Sharon Hearne Smith

Food Stylist & Writer

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

Sunflower oil for greasing
500g tub natural yoghurt
100ml milk
2 tbsp olive oil
2 tbsp sesame seeds + extra for sprinkling
2 tsp bicarbonate of soda
2 x 500ml yoghurt tubs of porridge oats (or 400g)
butter for serving, optional

Method

Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
Mix everything together until well blended.
Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.

March 7, 2026March 7, 2026

Happy Weekend Everyone ❤️ @datsescafeandcakes Cavan

March 5, 2026

Wholewheat croissants with grape jelly.

Do ireann’s Kitchen

Page Liked · 21 hrs Edited

Saturday Morning View 👌
..First attempt at wholewheat croissants being served with some delicious grape jelly from the Murrays in Indiana! Theresa Murray Blankenship ❤️

March 5, 2026

Irish Scones with Kerrygold Butter and Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

Ingredients:

2 2/3 cups (1lb) plain flour, extra for dusting
1 tsp salt
1 tsp bicarbonate of soda
1 tsp caster sugar
2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
1 cup (8fl oz) buttermilk
1 large egg, beaten
Kerrygold butter curls and strawberry jam, to serve

Directions:

Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.

Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.

Cheddar variety

Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.

Fruit variety

Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.

http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam

March 4, 2026