Ballymaloe Festival of Food @rachelallencooks #ballymaloe
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- rachelallencooks
- Getting ready for the Ballymaloe Festival of Food starting this Friday 17th – 19th of May.
For more info and to book, please go to ballymaloegrainstore.com
#ballymaloefestivaloffood #ballymaloehouse #ballymaloegrainstore #ballymaloe
Rachel Allen’s Baked Mushroom Risotto
In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.
Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.
Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.
As the onion is cooking, drain the porcinis but reserve the soaking liquid. Roughly chop the porcinis and set aside, then strain the soaking liquid and add to the simmering stock. Season this liquid with salt and pepper.
Add the chopped porcinis to the onion and cook, stirring frequently, for 1-2 minutes. Next, stir in the risotto rice and cook for two minutes, stirring gently. Add in the white wine, stir and cook for 2-3 minutes until it has evaporated. Pour in the simmering stock, stir to combine, place a lid on top and put it into the oven. Cook for 10-12 minutes until just al dente.
Remove the risotto from the oven, add the grated Parmesan and cubes of butter, then use a wooden spoon to beat everything together. Stir in the marjoram or parsley, whichever you are using, lemon juice and mascarpone, if using.
Serve immediately with grated Parmesan on top.
Light lunch idea – Fyffes Pineapple and Cottage Cheese Bowl😜 #delishsnack
Dunnes Stores Simply Better Authentic Greek Yogurt 450g only €2 #protein #calcium
Sale Information
ONLY €2Sales price valid from 03/01/2024 until 23/01/2024
Description
Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures
Nutritional Claims
Source of Protein
Source of Calcium
Features
10% Fat
An unsweetened Strained Yogurt
Source of Protein
Source of Calcium
Free From Artificial Colours Flavours and Preservatives
Suitable for Vegetarians
Lifestyle
Suitable for Vegetarians
Pack Size
450g ℮
Usage Other Text
Number of Servings Per Pack: 3 Approx.
Usage Count
Number of uses – Servings – 3
Ingredients
Skimmed Greek Milk
Cream (Milk) (13%)
Live Yogurt Cultures [Lactobacillus Bulgaricus, Streptococcus Thermophilus]
Allergy Advice
For allergens, see ingredients in bold.
Storage Type
Chilled
Storage and Usage Statements
Keep Refrigerated
Storage
– Keep refrigerated 0°C to + 4°C.
– Once opened, consume within 3 days of opening and by ‘use by’ date.
– For ‘use by’ date, see lid.
Storage Conditions
Min Temp °C 0
Max Temp °C 4
Country
Country of Origin – Greece
Packed In – Greece
Dublin on Monday to catch up with family..
Lindt luxury because sometimes life is just hard 💗
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- lindt_ireland
- Savor the perfectly balanced taste of all the aromas of cocoa and other fine ingredients with Lindt EXCELLENCE. #EXCELLENCE #aroma #lindt1w
- berniemaher3My favourite chocolate in the world ❤️1 likeReply
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Breakfast Croissants for #mothersday @nevenmaguire @dunnesstores
https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==
- dunnesstores
- This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.
Ingredients
1 packet Simply Better French Made All Butter Croissants
1 packet Simply Better Italian Prosciutto Di Parma
6 Simply Better Irish Free Range Corn Fed Large Eggs
2 Tbsp. Simply Better Jersey Cream
1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
2 Tsp. Finely Snipped Fresh Chives
Simply Better Oriel Sea Salt and Freshly Ground White Pepper
Simply Better Handmade Tomato Relish, to serve
Method
Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.
Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.
Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.
Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
A spin around Killykeen, lunch in The Lough Bawn Hotel. Where better? #CometoCavan
Killykeen Forest Park, Lough Oughter, Co.Cavan
Wildflowers provide essential food to feed our bees and natural pollinators.@keelingsfruits
Keelings Fruits @keelingsfruits 3 hours ago
Our team on the farm snapped this photo of our beautiful wildflower patch using native Irish wildflower seeds that provide essential food to feed our bees and natural pollinators. #SaveTheBees #IrishWildflowers #NativeIrishPollinators
Serves 2-4.
You will need:
50g (2oz) dried porcini mushrooms
400ml (14fl oz) boiling water
800ml (1pt 9fl oz) good-quality chicken or vegetable stock
50g (2oz) butter
1 onion, finely chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper
400g (14oz) risotto rice, such as carnaroli or arborio
200ml (7fl oz) white wine
8 tablespoons grated Parmesan, plus extra for serving
100g (3oz) butter, soft, cut into cubes
4 tablespoons marjoram or parsley, chopped
Good squeeze of lemon juice
2-3 tablespoons mascarpone (optional)