Author: Padraic Guilfoyle

Alcohol is a toxic, addictive drug that can be very damaging to health. Alcohol products, mainly beer, spirits and wine can be marketed without reference to alcohol in the advertising. Alcohol is consumed without restraint or regard for its health consequences.
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Got the gift of @nevenmaguire 24cm Non-Stick Frying Pan @dunnesstores Dundrum. #cookwithnevenmaguire #grateful

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  • Today I got to visitĀ @dunnesstoresĀ new store inĀ @dundrumtcĀ wow what a stunning store congratulations to all the team in making this happen and best of luck to all the designers too šŸ‘šŸ‘ I was so happy and proud of our cookwear kitchen and canā€™t wait to go back soon and do a cookery demo there it was amazing a lot of hard work went into this thank you to my team im delighted hope you get to visit this stunning store soon šŸ„°Ā #shoppingĀ #cookwearĀ #funĀ #potsĀ #pansĀ #cookwithnevenmaguire6w
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Oat Bars with Fresh Berries by Daniel Davey @BordBia

Bord Bia - Daniel Davey - Alan Rowlette Photography Bord Bia Egg Campaign Recipes: Daniel Davey Styled by: Jette Virdi Pics: Alan Rowlette

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Serves 8 bars

Ingredients

  • 175g porridge oats
  • 2 large bananas, mashed
  • 2 tablesp. honey
  • 2 large eggs, beaten

To Cook

1. Preheat the oven to Gas Mark 4, 180Ā°C (350Ā°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2Ā½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.

Serving Suggestions

Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.

http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx

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ā˜˜ļøCRISPY Smashed Potatoes with Green Goddess DipšŸ€

https://www.instagram.com/reel/C4VU_sVCtW2/?igsh=Yjh3OHJybnloY2tl

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  • ā˜˜ļøCRISPY Smashed Potatoes with Green Goddess DipšŸ€ These were seriously addictive! I found all my ingredients at my localĀ @dunnesstores. I love that they have such amazing quality Irish produce. Itā€™s made all the difference in this recipe. Check out the full step by step below ā¤µļø

    āœØIngredients
    2kg Rooster Potatoes (skins on)
    Drizzle olive oil

    Goddess Green Sauce
    1 avocado
    Handful fresh coriander
    Handful fresh parsley
    50g (1/3 cup) cashews
    1 tbsp extra virgin olive oil
    80ml (1/3 cup) water
    1-2 cloves roasted garlic (better for little tummies)
    Juice 1/2 lime
    Season with black pepper

    Preheat oven to 180ĀŗC.

    Boil the potatoes until cooked. They should be soft on the inside but not falling apart. Empty onto a baking tray lined with parchment. Cut a cross into each one, then smash using a glass or cup. Drizzle over a little olive oil, then roast for 25-30 minutes.

    To make the Goddess sauce, add all of the ingredients to a blender and blend until smooth.

    Serve the potatoes with fresh coriander leaves and dip!

    šŸ‘¶šŸ» For Babies, cut the potatoes into wedges and roast without smashing. Remove from the oven before they turn crispy to keep them really safe.

    #goddessĀ #greenfoodĀ #patricksdayĀ #irishfoodĀ #irishproduceĀ #snacktimeĀ #potatoĀ #potatoesĀ #potatorecipes1d
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Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a Ā½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!
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Dublin Bay prawns, lovage purƩe and boxty recipe. @Anahaugh #saturdaykitchen

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Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.

By Anna Haugh
From Saturday Kitchen
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Shopping list

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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients

For the kale and cabbage

For the lovage purƩe

For the boxty

For the Dublin Bay prawns

Method

  1. To make the kale and cabbage, mix the vinegar, oils, sugar and garlic together in a small bowl and season with salt. Dress the kale and cabbage with the vinaigrette and set aside.

  2. To make the lovage purƩe, heat the cream in a saucepan and add the lovage and kale. Stir well, add the salt and sugar and cook until the leaves have wilted. Transfer to a food processor or blender and blitz to a purƩe.

  3. To make the boxty, mix the mashed potato, grated potato and flour in a large bowl. Whisk in the milk and egg and season with salt and pepper. Heat the oil in a frying pan and add the potato mixture to make a thin pancake, slightly thicker than a crĆŖpe. Cook for 2ā€“3 minutes on each side until golden brown. Use a round biscuit cutter to make 4 small pancakes.

  4. To make the Dublin Bay prawns, bring a saucepan of water to the boil and blanch the prawns for 5 seconds. Immediately plunge the prawns into iced water and then peel away the shells and devein. Heat the butter, garlic and lemon juice in a frying pan and cook the prawns until they are pink and cooked through.

  5. To serve, place the kale and cabbage on warmed plates and top with the prawns. Dot the lovage purƩe around the edges of the plates and finish with the lemon zest and radish. Serve the boxty on the side.

  1. https://www.bbc.co.uk/food/recipes/dublin_bay_prawns_lovage_75630