datsescafeandcakes
Rainbow cake#rainbowcake#rainbowcolors #cake#colourfull #instagood #dripcake #cavan#ireland @datsescafeandcakes10h
Saturday brunch idea – poached eggs with strawberries and avocado…@keelingsfruits
MacNean Organic Oats with Irish Mist and Honey @nevenmaguire
Celebrity Chef
Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.
Ingredients
- 100 g (4oz) porridge oats (organic if possible)
- 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
- 4 dsp clear honey
- 4 dsp irish mist
- 150 ml (1/4 pint) cream (optional)
Method
- Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
- To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.
Paul Flynn’s gooey cheese toastie @kerrygoldirl #thetannery
kerrygoldirl
We’ve just added two more fabulous recipes from @paulflynnchef Food Truck Favourites to our website. This week was all about vegetarian dishes & Paul visited @gursha_ie @thesaucycow_ & @elmilagro_ireland for inspiration. His recipes include this excellent gooey cheese toastie 🤩 check out our Paul Flynn highlight to find all the recipes so far or head over to our website, link in bio ✨
https://kerrygold.com/ie/recipes/gooey-cheese-toastie/
Halibut main course with Mullaghmore Lobster @macneanhouse
· Yesterday ·
Halibut main course with Mullaghmore Lobster 👌🏼 #fresh #maincourse #lobster
Lindt luxury when you just want chocolate 💗
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Liked by real.john_davis and others
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
- sonia.regina.machadoI love Lindt
Delicious Breakfast Yoghurt Scones @GlenilenFarm. Simple and easy to bake!
Breakfast Yoghurt Scones
These yoghurt scones are the perfect kickstart to your day or lovely as a lunchtime treat. We love to serve them topped with a spoon of jam and a dollop of Glenilen yoghurt.
Ingredients
Dough
- 125 g Glenilen Natural Yoghurt
- 200 g plain flour
- 1 tsp bicarbonate of soda
- 20 g wheat bran
- 30 g honey
- 25 g butter
- 110 g dried fruit
- 70 ml buttermilk
- 1 egg, egg wash
Method
- Preheat your oven to 200C/180C fan.
- Line a tray with parchment paper & set aside.
- Into a mixing bowl, sieve in the flour and soda.
- To this add the bran and mix.
- Add the cubed butter and with clean hands, rub together to blend.
- At this stage, add the Glenilen Natural Yoghurt, honey and buttermilk.
- Mix to form a soft scone dough.
- Roll on a lightly floured surface to a thickness of 2″.
- Using a 3″ round cutter, cut out 7 scones.
- Place on the lined tray and egg wash.
- Bake in the preheated oven for 20 minutes.
- Remove and allow to cool before serving.
Sometime you just want a slice of cake! A wonderful lemon cake.@BallymaloeCS
Ballymaloe Cookery @BallymaloeCS 18 hours ago
Sometime you just want a slice of cake! A wonderful lemon cake.
Creamy porridge 🥣 with Irish Crême Fraiche and Preserved Peaches @flahavans
Warm up on this winter morning with our Creamy Porridge with Irish Crème Fraîche and Preserved Peaches! 🍑✨ A bowl of pure deliciousness that is full of Flahavan’s creamy oats. It’s not just breakfast, it’s a hug in a bowl – Enjoy! 🥣😍 #Flahavansirishoats #Lovelydoublybaked
INGREDIENTS:
80g Flahavan’s Progress Oatlets
400ml whole milk
pinch of sea salt
2-3 tbsp Irish Creme Fraiche
1-2 tbsp brown Sugar
2 preserved peaches, sliced
METHOD:
Simmer: In a saucepan, gently heat the oats with milk and the salt. Stir occasionally until thickened.
Sweeten: Once creamy, stir in 1 tbsp of brown sugar.
Serve: Pour porridge into bowls. Add a dollop of the crème fraîche and a slice of preserved peach.
Rachel Allen – January 12-Week Cookery Course. @ballymaloecookeryschool
and
Liked by annette.costello.549 and others
- ballymaloecookeryschool
- An action-packed first day of the January 12-Week Cookery Course. 🌅🍞
Our 66 students from 15 nationalities 🌍 started bright and early at 6am in the #BallymaloeBreadShed.
After the welcome breakfast, they got stuck into transplanting Little Gem salad plants 🥬, meeting the pigs 🐖, cows 🐄, and chickens 🐓, and touring the farm with Darina Allen. 🚜
After lunch with Rachel Allen🍴, they finished the day with Rory O’Connell, learning what they’ll be cooking tomorrow morning.👩🍳👨🍳Edited · 10h
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