Easy meal idea: 2 eggs cooked in #kerrygold and topped with grated cheddar with avocado and blackberries on the side.
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Follow and dm me @keto_sarah_ if you want to get free keto recipes for 7 days ❤️
Bia Beag, treacle bread and butter, Clonakilty black pudding, oat crusted Hake, finished with take home Irish Fudge and tea.@Anahaugh
Anna Haugh
@Anahaugh
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@myrtlerest
we don’t want the curfew to get people down so we are doing a 9pm Myrtle experience. we’ve packaged it up from start tMyrtle Martini, Bia Beag, treacle bread and butter, Clonakilty black pudding, oat crusted Hake and finished with take home Irish Fudge and tea
Enjoying the sunshine..@glenilenfarm
glenilenfarm
Hope everyone is enjoying the sunshine today!
Our yoghurts are the daily way to keep your gut happy and healthy.
#afewsimpleingredients #yoghurt #glenilenfarm #madeincork #guthealth #chooseirish #chooselocal #trustyourgut #irishyoghurt
Rory O’Connell’s Tuscan Apple, Lemon & Almond Cake
Food on RTÉ
@RTEfood
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Crisp on top and full of plump, juicy apples, this Tuscan tart is simply delicious.
Celebrity Chef
I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.
Ingredients
I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.
The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet.
Serves 8
- 10g butter melted for greasing the parchment paper
- 4 dessert apples
- Finely grated zest of 2 lemons
- 1 teaspoon vanilla extract
- 250g caster sugar
- 2 eggs
- 150ml cream
- 110g butter melted and cooled
- 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds
- 110g plain flour sieved
- 1 ½ teaspoons baking powder sieved
- 100g of apricot jam
- 1 tablespoon lemon juice, warmed and sieved
- 2 tablespoons of chopped sweet geranium leaves ( optional)
Method
- Preheat the oven to 180c / 350 f / gas 4
- Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.
- Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest. Whisk the vanilla, sugar, and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.
- Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.
- Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.
- Remove from the oven and allow to cool slightly. While the tart is still warm, Paint the surfaced with the warm sieved apricot jam to achieve a glossy glaze and if using the chopped geranium, sprinkle on immediately after glazing the tart.
- Serve warm with softly whipped cream.
Bord Bia strawberry, feta salad..
bordbia
A quick and light lunch option with a hint of sweetness. Why not try our strawberry, feta salad this weekend? 🍓 For this and more strawberry recipes, visit out website.
#CelebrateStrawberrySeason
You can almost hear it moo..
Catherine Fulvio’s Easy Tomato Sauce
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Food on RTÉVerified account @RTEfood 1 hour ago This simple kitchen essential recipe makes about 350ml. Ingredients
This simple kitchen essential recipe makes about 350ml.
- 2 tblsp extra virgin olive oil
- 2 garlic cloves
- 1 tsp tomato puree
- 400 g tin chopped tomatoes
- salt and freshly ground black pepper
- 1 tsp sugar
- 4 basil leaves
Method
- Heat the olive oil in a large pan.
- Add the garlic and cook for about 2 minutes on a low heat until soft.
- Add the tomato puree and cook for a further 1 minute.
- Add the tomatoes along with their juice and salt and pepper.
- Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
- Adjust the salt, pepper and sugar as necessary.
- At the last minutes, shred the basil leaves and add to the sauce.
Catherine Fulvio’s Easy Tomato Sauce – http://ow.ly/O5Pz30fpxsM
Flahavan’s granola – fruits, nuts, seeds, toasted oats
Flahavans
6 d ·
Let’s talk about Granola! Our granolas are a crunchy moreish mix of fruits, nuts, seeds and of course our finest quality Irish oats, toasted to perfection! Granola can be eaten with fruit for breakfast, or as a snack served over yogurt – it even works great as a sweet and crunchy porridge topper for that extra bite! Have you discovered our range of granolas in-store yet? Let us know your favourite way to enjoy granola in the comments below!
#FlahavansOats #FlahavansGranol… See moreBlooming tulips #honeybees
Haughton Honey
@HaughtonHoney
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The world is coming into bloom and we love it
Did you know that the best colour tulip to attract bees is violet? (Yes, we know ours aren’t violet, but we’re human, and these are our favourites!)
#TulipWatch #SpringFlowers #Bees #HoneyBees #BeeKeeping
Recipe: Butternut Squash Paleo Breakfast Hash
Try this flavorful butternut squash paleo breakfast hash with veggies and eggs over easy. This beautiful paleo breakfast hash offers an easy way to get a boatload of veggies into one meal. Swap out the sausage and processed meats and refined toast because these fiber-rich veggies are taking over!
Ingredients
2 cups butternut squash (about one small squash), diced
4 eggs
2 Tbsp extra virgin olive oil
1 tsp coconut oil
1/2 yellow onion, diced
2 cups spinach
1/4 cup cilantro
1/2 bell pepper, diced
1 cup roma tomatoes, diced
Dash of sea salt
1/2 tsp ground black pepper
1 tsp garlic powder
Directions
- Preheat the oven to 425 F.
- Add the butternut squash to a medium size bowl and evenly coat with extra virgin olive oil, salt, pepper, and garlic powder.
- Pour the squash onto a baking sheet and spread out evenly.
- Bake the butternut squash for 20-25 minutes.
- In a large sauté pan heat the coconut oil over medium heat.
- Add the diced onion and bell pepper to the pan and cook for about 3-5 minutes.
- Remove the butternut squash from the oven and add it to the pan, in addition to the spinach, tomatoes & cilantro.
- Sauté the vegetables for an additional 5 minutes, stirring frequently.
- Use a spoon to create four small holes and add one egg to each hole.
- Cover the pan for about five minutes or until desired doneness. Optional Toppings: salsa, avocado slices, hot sauce, beaumonde, etc.
Nutrition information
Makes 2 servings.
Each serving contains:
Calories 388
Fat 25g
Carbohydrates 30g
Fiber 5g
Sugar 9g (Added sugar 0g)
Protein 14g
Sodium 355mg
Recipe provided by registered dietitian nutritionist Brigid Titgemeier, MS, RDN, LD.
Photo © BeingBrigid Functional Nutrition
Foodaware 