Stunning reimagining of house in Ballybrack by @patrycjaarchitect #makeadifference
.@rorysfood blackberry and sweet geranium posset #Ballymaloe
By Rory O’Connell Celebrity Chef
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How to Cook Well, with Rory O’Connell
Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One.
Ingredients
A classic lemon posset or set cream is a simple and lovely thing and my version here with blackberries and sweet geranium leaves is I believe a good and delicious variation on the theme. It is remarkable how easy this is and how without the aid of egg or gelatine, the mixture sets into a tender chilled pudding. I like the possets served straight from the fridge, so nice and chilly.
I often make this during the winter months using wild blackberries that I have frozen in the late summer or early autumn. If you are using frozen berries, use them straight from the freezer. I never cease to be amazed by the value one gets from a few bags of frozen fruit when fresh local fruit is simply not an option due to the seasons.
A little softly whipped cream is the perfect accompaniment along with a fresh organic or crystallised rose petal. The combination of rose and blackberry is a marriage made in heaven and I might be tempted to add a few drops of rose water to the cream when whipping. Be careful though as too much rose water will yield a flavour that is too strong and overpowering. The flavour of the rosewater cream should be akin to catching the scent of a rose while walking about the garden – there but almost illusive.
If you do not have the lemon or rose-scented geranium, you can just leave it out. The fragrant leaves do however bring a magical element to the dish. The plants are easily found at good garden centres and can be treated as a house plant living on a bright window-sill or if the weather is mild where you live, they can spend spring, summer and autumn out of doors in a sheltered sunny spot. I can’t imagine not having one of these plants for the ravishing flavour to bring to certain dishes. In fact, it is the sort of magic that one receives from this rather innocuous looking leaf that humbles and mesmerises me and reminds me every time I use it, how astonishing nature is and how fortunate that my career has brought me down this path where I handle these treasures all of the time. Oh, joy.
The possets can be served in little cups or glasses or the prettiest receptacle you like to use. The portions are quite small as this is quite a rich little dish but I always think it is better to be longing for one more spoonful rather than being faced with too much food.
A thin lacy biscuit such as the Nougatine biscuits would also be good here and I might be tempted to add a few drops of rose water to the cream when whipping.
Serves 8
400ml cream
90g caster sugar
5 leaves of rose or lemon scented geranium
100g blackberries
50ml lemon juice.
Method
Place the cream, sugar, geranium leaves and blackberries in a small saucepan and bring to a bare simmer.
Stir the saucepan occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes. If the cream boils hard the texture and consistency of the posset will be spoiled.
Remove the saucepan from the heat and stir in the lemon juice. You will notice the colour of the cream improving dramatically as soon as the lemon juice goes in.
Now strain the cream through a sieve to remove the geranium leaves and at the same time push as much of the blackberries through as possible.
Pour the strained cream into 8 little cups or glasses and allow to cool before placing in the fridge for 3 hours to set.
The posset will keep perfectly in your fridge for several days. I like to cover them to protect the delicate flavour.
Serve with a little softly whipped cream and if you have them, a fresh or crystallised rose petal and a nougatine biscuit.
Strawberry 🍓 Shortcake 🍰 Baked Oats @babyledfeeding @dunnesstores
https://www.instagram.com/reel/C3xRnj4LkHP/?igsh=dmlkbHlkb3FvdmYz
- babyledfeeding
- ✨QUICK Breakfast Ideas (that tastes like cake!) 🍓 You are going to want to save this recipe for my Strawberry Shortcake Baked Oats. They are SO good!
⏰ Make up the mixture the night before, in the morning pop in the oven, then go get the family ready for work or school. If you cook for a little longer, you can cut into oat bars which are perfect for little hands and great as a daytime snack (so not just for breakfast. Made using the best of ingredients from your local @dunnesstores ❤️
Prep time 5 mins
Cook time 25 mins
Serves 1 adult and 2 children (double up the ingredients as needed)
✨Ingredients
2 bananas
1 cup oats
1/2 cup finely crushed seeds (I used pumpkin and sunflower)
1 cup milk of your choice
3 tbs strawberry chia jam (strawberries + chia seeds)
Frozen Strawberries halved
✨ How to make them
Preheat oven to 180oC.
Mash the banana in a baking dish, add in the oats, crushed seeds and milk and stir well until fully combined.
Stir in the strawberry chia jam, then top with the chopped strawberries.
Bake for 20-25 minutes. The longer you leave it the more it will set.
#bakedoats #oats #overnightoats #babyledweaning #breakfastideas #breakfasttime #breakfasttime #strawberrycake #strawberry #strawberryshortcake1d
Sun sets over the disabled fisherman’s jetty- generously donated by #LakelandDairies. #killeshandra Co Cavan 🇮🇪.
Rachel Allen No Pastry Pear and Almond Tart #recipes @KerrygoldUSA
Exquisite pear and almond tart video recipe from Rachel Allen. Ideal for people who don’t want to make pastry. Pears can be also replaced with a variety of different fruits. Find more recipes on: http://www.Kerrygoldusa.com/recipes
Neven Maguire cooks omelettes with mushrooms in Irish Rapeseed oil, Oriel Sea Salt & Drinagh Cheddar Cheese ☘️
https://www.facebook.com/macneanhouse/videos/987742211643467/?t=204
🍳🥚🧀Mushroom , Bacon & Cheese Omelette!🧀🥚🍳
Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!
Flour, Water & Salt…never ceases to amaze me #sourdough
Flour, Water & Salt…never ceases to amaze me 🙌 (added some toasted seeds too for good measure!)
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#sourdough #seededsourdough #bakeathome #socialisolation #showusyoursafmakes
Lili Forberg created this Rainbow Overnight Oats 🥣🌈 with @flahavans Progress Oatlets
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Liked by sandras_sewing_and_style and others
- flahavans
- Add some sunshine and colour to your morning this Monday with our radiant Rainbow Overnight Oats 🥣🌈 Easy to prepare and packed full of delicious fruit sweetness and oaty goodness, these overnight oats created by @liliforberg are the perfect way to kick-start your week. Enjoy!😍
#flahavansoats #overnightoats
Serves 1|Takes Min. 2 hours
INGREDIENTS:
1/2 cup Flahavan’s Progress Oatlets
1/3 cup Milk (/Plant-based milk alternative of your choice)
1 tbsp Maple Syrup
100ml Natural Yogurt
Drizzle of Honey
For the Fruit Layers: Raspberries, Strawberries, Peach, Blueberries, Grapes
METHOD:
Combine the Flahavan’s Progress Oatlets with milk and maple syrup and refrigerate over night.
In the morning, layer into a glass jar/container with strawberries, blueberries, peach pieces, grapes to create a rainbow effect.
Top with natural yogurt and raspberries, and drizzle with honey.1d 
good4unutritionThis looks amazing!
Flahavans baked berry squares with oats for school bags..
These oaty squares by Lili Forberg make the perfect lunchbox snack!
Serves 25|Takes 40 minutes
INGREDIENTS:
2 Cups or 200 g Flahavan’s Organic Porridge Oats
2 eggs
1/3 cup or 70 g melted butter
1 cup or 250 ml milk
3 tbsp or 40 g brown sugar
1/3 cup or 50 g seeds
1 tsp vanilla essence
1 cup or 150 g fresh raspberries and blueberries
METHOD:
Mix all ingredients leaving the berries until last. Pour into a greased and lined baking tray and flatten with a spoon.
Bake on 200° for 30 mins
Cut according to the size you’d like.
Recipe Categories:
“Happiness is enjoying the little things in life..”
Why not bake these delicious baked berry squares with oats?! Perfect for an afternoon of cooking with the kids.
Ingredients:… See more
Ingredients:
235 g rolled Flahavan’s oats
2 eggs
90 g blueberries
120 g apple compote
40 g brown sugar
240 ml skimmed milk
15 g milled flaxseed
1 1⁄2 tsp baking powder
1 1⁄2 tsp cinnamon
1 tsp vanilla extract
1⁄4 tsp salt
Method:
Preheat the oven to 175°C/350°F/gas 4.
Mix the oats, eggs, blueberries, apple compote, brown sugar, skimmed milk, flaxseed, baking
powder, cinnamon, vanilla extract and salt together in a large bowl. Then pour into a 33 × 23 × 5 cm baking tin.
Bake in the oven until the liquid is absorbed and the oats are tender, about 25–30 minutes.
Cut into 12 equal-sized portions.
Rachel’s Cookies and Cream Cheesecake #Ballymaloe
Ingredients
- For the double chocolate chip cookies
- makes 20 large cookies
- 225 g (8oz) butter, softened
- 325 g (111/2oz) caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 225 g (8oz) plain flour
- 75 g (3oz) cocoa powder
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 175 g (6oz) dark chocolate (55–70% cocoa solids), chopped into small pieces, or dark chocolate chips
- For the cheesecake
- 15 g (1/2oz) cocoa powder, sifted
- 25 ml (1fl oz) strong coffee, such as espresso
- 1 tsp vanilla extract
- 500 g (1lb 2oz) mascarpone
- 400 ml (14fl oz) double or regular cream
- 50 g (2oz) icing sugar
- 50 g (2oz) dark chocolate (55–75% cocoa solids), grated, for sprinkling
- 9-12 of the double chocolate chip cookies
- 23cm (9in) diameter spring-form cake tin
Method
- Place the butter in a large bowl and beat until very soft. Add the sugar and beat until the mixture is pale and fluffy. Crack in one egg at a time, beating between each addition, then add the vanilla extract. Sift in the flour, cocoa powder, bicarbonate of soda and salt, then add the chocolate pieces/chips and fold in to combine. Alternatively, place all the ingredients except the chocolate pieces/chips in a food processor and whiz briefly until they come together, then fold in the chocolate.
- With wet hands, form the dough into balls each the size of a golf ball (or use two soup spoons to scoop up and shape the same amount of dough). Arrange on the prepared baking sheets, placing 6–7 balls of dough on each sheet and leaving space for the cookies to spread.
- Bake for 10–14 minutes or until the cookies look slightly cracked on top. (With three baking sheets, you will need to cook them in three batches, or two batches in a fan oven.) Take out of the oven and allow to cool for a few minutes, then remove from the baking sheets using a palette knife or metal fish slice and place on a wire rack to cool down completely.
- In a large bowl, whisk together the cocoa powder, coffee, vanilla extract, mascarpone, cream and icing sugar for 1–2 minutes or until thick.
- Arrange one-third (3–4) of the cookies in the bottom of the cake tin, then spread over one-third of the chocolate cream mixture. Add a second layer of cookies, then another layer of chocolate cream, followed by a final layer of cookies and a final layer of chocolate cream.
- Use a spatula to smooth the top layer of chocolate cream, then cover the tin with cling film and place in the fridge to chill for eight hours or overnight.
- To remove the cheesecake from the cake tin, run a small, sharp knife around the cheesecake to loosen the edges, then unfasten the clip and lift away the sides of the tin. Using a palette knife or a metal fish slice, loosen the cheesecake from the base of the tin and carefully slide off onto a plate. Sprinkle with the grated chocolate to serve.
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