Join @darina_allen this Friday, 30th October at 4pm. Watch her cook a feast fit for witches, wizards, gremlins and ghosts.

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ballymaloecookeryschool
Are you looking for some spooky entertainment and fun activities for the children this weekend?
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Join @darina_allen this Friday, 30th October at 4pm.聽Watch her cook聽a feast fit for witches, wizards, gremlins and ghosts.

You will learn聽how to make the most delicious Barmbrack聽filled with all the charms that little fingers are excited to discover. Witches Soup in a Pumpkin Cauldron, Dragons Eggs, Colcannon, Spooky Pookas and Spider Cake.

We know that Halloween will be slightly different this year so why not get your children together this weekend to bake, create and cook some deliciously spooky things to eat.

#HalloweenCooking #SpookyPookas
#DarinaAllen #learnatBallymaloe
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It’s my 100% sourdough version of ‘bair铆n breac’ or ‘barm brack’…

doireann bairin breac

Page Liked2 hrs

First time making my freestyle world bread recipe since assessment day @schoolofartisanfood!
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It’s my 100% sourdough version of ‘bair铆n breac’ or ‘barm brack’… Cranberries apricots and raisins soaked in spiced chai tea… a little bit of rye for flavour and topped with a spiced tea glaze 馃憣
Perfect with a cuppa See more

Asparagus, Proscuitto & Ricotta Stuffed Shells

Screenshot_2020-08-01 Asparagus, Proscuitto Ricotta Stuffed Shells

Prep
Cook
Skill Accomplished
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Ingredients

4 Servings

Ingredients for 4 people

  • 3/4 box of Barilla庐 Jumbo Shells
  • 1 jar of Barilla庐 Tomato & Basil Sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 9 ounces of frozen asparagus, chopped and cooked
  • 1 1/2 cup prosciutto chopped
  • 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper freshly ground

Instructions

  • Cook pasta according to package directions.

 

  • Rinse cooked shells under cold water and drain.
  • Cover and set aside.

https://www.barilla.com/en-us/recipes/blue-box/barilla-jumbo-shells-with-asparagus-prosciutto-ricotta-cheese-and-barilla-three-cheese-sauce

 

 

Rachel Allen’s new courgette, mint and goats cheese frittata recipe


leeclarke148
Breakfast inspo right here 馃憠 try Rachel Allen’s new courgette, mint and goats cheese frittata recipe 馃構
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Will you try this for breakfast or supper? Let us know in the comments.
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WHAT YOU NEED:
馃 2-3 courgettes, unpeeled (try to choose small ones) 馃尶 40g butter
馃尶 1 tbsp olive oil
馃尶 Salt and freshly ground black pepper
馃 8 eggs
馃 2 tbsp milk 馃尶 2 cloves of garlic, crushed
馃尶 2 generous tbsp chopped mint
馃尶 salt and pepper
馃尶 25g butter
馃 150g soft goat’s cheese
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#omletterecipe #omelette #omelettes #eggs #courgetterecipe #vegetarianinspo #vegetarianbreakfast #vegetarianrecipe #protein #healthystart #healthybreakfast #breakfast #breakfastinspo #breakfastrecipe #frittata #RecipesWithRachel #HerbalifeNutrition #Herbalifestyle #HerbalifeCoach #Herbalife #Herbalife馃挌

Smoked Salmon and Cream Cheese Omelette.

Smoked-Salmon-and-Cream-Cheese-Frittata

Ingredients

  • 8 eggs
  • 2 tablesp chives, chopped
  • 1 tablesp basil chopped
  • Salt and black pepper
  • 1 tablesp. olive oil
  • 50g cream cheese, diced
  • 75g smoked salmon, thinly sliced and chopped
  • Red onion slices to garnish
  • Salad leaves and bread to serve

To Cook

Set the grill to high.To cook, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.

Serving Suggestions

Serve with salad leaves and crusty bread.

http://www.bordbia.ie/consumer/recipes/eggs/pages/smokedsalmonfrittata.aspx

Flahavan’s Oats with raspberries, nuts, milk, cacao nibs.

flahavans
Kick start your Tuesday morning the right way – with a warming breakfast of creamy Irish oats! One of our absolute favourites is porridge topped with some raspberries, nuts, and finished with a sprinkling of cacao nibs. Let us know in the comments below how you’re enjoying your oats this morning and don’t forget to tag us in your post for your chance to feature on our Instagram page! #FlahavansOats #IrelandsOatExperts

Serves 1 Takes 10 minutes

INGREDIENTS:

40g Flahavan鈥檚 Progress Oatlets
125ml milk
50ml water
Handful of raspberries
3 tbsp cacao nibs
Handful of roughly chopped tiger nuts (or nuts of choice)

METHOD:

Combine the milk, water and Flahavan鈥檚 Oats in a saucepan
Bring to the boil, stirring continuously.
When boiling, reduce heat to medium, then add raspberries, cocoa nibs and chopped tiger nuts, leaving a little aside for garnish.
Simmer for 5 minutes, continuing to stir.
Serve and sprinkle with the left-over toppings.

Mary Flahavan’s Fruit Oat Smoothie

fruit oat smoothie

Fruit Oat Smoothie
Makes approximately 500ml (1 pint)
Ingredients
150g (6oz) fruit (e.g. ripe bananas, strawberries, raspberries, blueberries, kiwis or  stewed apple)
100g (4oz) yogurt
40g (1陆 oz) or 2 scoops of Flahavan鈥檚 Quick Oats
200 ml (7 fl oz) milk
Honey to sweeten
Method
  1. Put all the ingredients into a blender and blend for about 1 minute until smooth.
  2. Add more milk to adjust consistency.
  3. Pour into two tall glasses and serve.

http://www.flahavans.ie/recipes/fruit-oat-smoothie/410