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.
ballymaloecookeryschool New season potatoes are being dug daily here at Ballymaloe Cookery School and delivered up to the Farm Shop by the hardworking gardeners. The pic of @rachelallencooks is from last year when everyone (literally) dug in during the lockdown and helped out anywhere they could. Thank goodness things are begining to look a little more normal. Swing by the shop and grab a bag of Homegrown Organic Spuds at The Farm Shop. Bring them home and gently boil in salted water, slather with some delicious butter and a sprinkling of @maldonsalt. It couldn’t be more #SimplyDelicious
Granulated Sugar (depending on sweetness of apples)
How to:
Preheat oven to 180Ā°C/350Ā°F/Gas 4. Lightly grease an ovenproof dish about 28cms x 18cms (11″ x 7″).
Cream together the butter or margarine and icing sugar until light and fluffy.
Beat in the eggs one at a time. Stir in the lemon rind.
Sieve flour and baking powder. Add the flour to the batter, alternately with the milk.
Spread half the mixture into prepared dish, layer half the apples over this and top with remaining mixture. Arrange the apple slices on top. Sprinkle with sugar if wished and finally sprinkle over the flaked almonds.
Bake for about 40 minutes until well risen and firm to the touch.
Happy Late Late Toy Show Day ! š Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonightš« Crunchy, sweet, and packed with that zingy ginger kickāEnjoy this cookie while you enjoy the show! ššŖ #Flahavansirishoats
METHOD: 1. Pre-heat the oven to 180Ā°C/Gas mark 4 and line a large baking tray with baking parchment 2. Combine the Flahavanās Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl 3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined 4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger 5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges) 6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesnāt touch the water 7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family
4 large ripe tomatoes, skinned, seeded and chopped
Salt
2 tablespoons chopped parsley
A good pinch of crushed chilli peppers āØ(dried chilli pepper flakes)
8 large eggs
8 slices of chorizo
50g (2oz) manchego or Parmesan, grated
4 slices of bread, toasted and buttered, āØto serve
DIRECTIONS
Preheat the oven to 180Ā°C, 350Ā°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.
1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.
bordbia Meet Derek Ryan, a fourth generation grower from Oldtown, Co. Dublin. Ably assisted by his wife Aoife, and their three kids Louis, Elizabeth and Hazel, Derek has being growing rhubarb for 20 years!
Quality Assured rhubarb is now in season, ready for you to use in delicious desserts, cakes, crumbles and tarts this month.
Foodaware 
(Serves 4)
Ingredients
2 tablespoons olive oil
4 large ripe tomatoes, skinned, seeded and chopped
Salt
2 tablespoons chopped parsley
A good pinch of crushed chilli peppers āØ(dried chilli pepper flakes)
8 large eggs
8 slices of chorizo
50g (2oz) manchego or Parmesan, grated
4 slices of bread, toasted and buttered, āØto serve