Food – Page 366 – Foodaware

Happy cows on the lush hills of our farm in Drimoleague, County Cork.

October 7, 2021

This weeks blog post is all about the apple @delaliciousfood

Sinéad Delahunty

@delaliciousfood
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11h

This weeks blog post is all about the apple Get lots of inspiration & if you need apples try asking neighbours/family, @theapplefarmer
or @gra_produce
https://delalicious.com/eat-the-season-apple/
#Delalicious #eattheseason

October 7, 2021

Forgotten skills of cookery by Darina Allen

Chad Byrne replied Food & Travel Girl • jillianbolger.com@JillianBolger·10hTwitter,

what’s your favourite cookbook by an Irish author? Maybe it’s one you cook from regularly, one whose narrative you love or one with a few brilliant recipes that are now part of your repertoire. Feel free to mention more than one! RTs welcome.

Chad Byrne@chadpbyrne·8h

Wild garlic and gooseberries by @denis_cotter

Forgotten skills of cookery by Darina Allen

May not be all trendy but deffo my two favourite

October 6, 2021October 6, 2021

Rachel Allen’s courgette, mint and goats cheese frittata

leeclarke148
Breakfast inspo right here 👉 try Rachel Allen’s new courgette, mint and goats cheese frittata recipe 😋
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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:
🥒 2-3 courgettes, unpeeled (try to choose small ones) 🌿 40g butter
🌿 1 tbsp olive oil
🌿 Salt and freshly ground black pepper
🥚 8 eggs
🥛 2 tbsp milk 🌿 2 cloves of garlic, crushed
🌿 2 generous tbsp chopped mint
🌿 salt and pepper
🌿 25g butter
🧀 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💚

October 6, 2021October 6, 2021

Eggs Benedict with Fresh Salmon @BordBia

A nice twist on eggs benedict – perfect for brunch, lunch or dinner.

Serves 4

Cooking time: 30 minutes

Ingredients

4 x 100g salmon darns
A little olive oil
Salt and freshly ground black pepper
4 large eggs
1 tableps. white wine vinegar
4 thick slice of sourdough bread, toasted

Hollandaise Sauce

2 egg yolks
1½ tablesp. lemon juice
100g unsalted butter
Salt and pepper

To Serve:

Fresh dill and black pepper to serve Mixed salad

To Cook

To cook the salmon:

Heat the oven to Gas Mark 4, 180°C (350°F). Brush each piece of salmon with a little oil and season with salt and black pepper. Line a baking tray with parchment paper and place the pieces of salmon on it. Place in the oven and cook for 10 minutes.

To poach the eggs:

While the salmon is cooking poach the eggs. Bring a large pan of water to the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.

To make the Hollandaise Sauce:

Put the egg yolks and lemon juice in a food processor and whizz until the mixture is creamy. Melt the butter in a saucepan until it is sizzling hot. Keep the processor running and slowly pour in the melted butter. Taste and season with salt and pepper.

Serving Suggestions

Place the toast on plates, top with the salmon darn and poached eggs. Spoon over the hollandaise sauce and sprinkle with dill and black pepper. Serve with a mixed salad.