The wonderful @kdksisters are creating personalised bespoke scarves at their pop ups at our stores this week! Find out all the details here… https://business.facebook.com/AvocaHandweavers/posts/10157060933869643?__tn__=-R …
Flahavans creamy tasting porridge.
What’s our secret?
We’re not your run of the mill oats…
#Flahavans #Flahavansoats #oats #Irish #familybusiness #food #notyourrunofthemilloats
Odlums Cheese and Potato Croquettes
Martin Shanahan’s Home Made Fish Fingers

Smokey Paprika Chicken with Rice and Eggs
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bordbiaAn extra bonus is that this Smokey Paprika Chicken with Rice and Eggs dish tastes great when cold too! #bordbiarecipes #qualityassured #smokeychicken #chickenrecipes #eggrecipes #irishfood #instafood http://ow.ly/85hR307ONbdI
- thehealthyspoon.ieYum! 🙂
Fresh sourdough — baked every morning@BallymaloeCS

Fresh sourdough — baked every morning for the shop here after 48 hour ferment.
Had your lunch?

Glenisk Oat Protein Pancakes

Ingredients (1 portion)
- 1 cup (gluten free if possible) of organic oats blended to oat flour
- 2 large eggs
- 125g Glenisk Organic Low Fat Natural Yogurt
Method
- Blend all the ingredients together and fry in 1/2 teaspoon of coconut oil for 2 minutes or less on each side.
- Serve with fresh berries and agave nectar
http://glenisk.com/recipes/healthy-low-fat-recipes
Flahavan’s Porridge.Add chocolate to your oats!
Before your resolutions start… Add chocolate to your oats! How delicious does this bowl look!?
The Classic French Omelette
Everybody, 9-90, should know how to make an omelette, then dinner is only 3 minutes away. Here it is step by step.
Ingredients
- 3 Eggs
- 3 teasp. water
- ½ tablesp. fresh herbs, chopped
- Salt and black pepper
- Knob of butter
Filling
- A little butter
- 25g Oyster or button mushrooms, chopped
- 25g Farmhouse Cheese, grated
Alternative Filling:
- Chopped tomatoes, basil, scallions
To Cook
Prepare the Filling
A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.
Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.
Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.





Ballymaloe Cookery

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