Fleming’s Famous Lough Bawn Hotel, Killeshandra, Co.Cavan
I never left The Lough Bawn Hotel hungry 😊 #Killeshandra 🇮🇪
Odlums Chocolate Christmas Pudding
Ingredients:
For the Pudding:
125g/4oz Odlums Self Raising Flour
125g/4oz Butter (softened)
125g/4oz Caster Sugar
2 large Eggs (beaten)
1 tbsp Cocoa Powder
125g /4oz Plain Chocolate (melted)
50g Shamrock Pecan Nuts (chopped)
15ml/1tbsp Milk
For the sauce:
125g/4oz Plain Chocolate, broken into pieces
25g/1oz Butter
30ml/2 tbsp Golden Syrup
Method:
- Preheat oven to 150°C/300°F/Gas Mark 2. Butter and line the base of a 900ml / 1 ½ pint pudding bowl with a circle of greaseproof paper or butter wrapper.
- Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of flour if the mixture begins to curdle).
- Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
- Spoon the mixture into the bowl and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.
- Steam for 1 ½ hours (see directions below) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.
- For the chocolate sauce, place all the ingredients in a heat-proof bowl, set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.
- Turn the pudding out on to a plate, while warm. Pour over some of the chocolate sauce and serve the remaining sauce on the side. Enjoy!
http://odlums.ie/recipes/chocolate-christmas-pudding-2/
Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
Ingredients:
- THE SOUP:
- 2 tbsp Kerrygold Salted Butter
- 2 potatoes, peeled and finely chopped
- 1 large onion, peeled and chopped
- Salt and freshly ground black pepper
- 1 head of broccoli, with stalk
- 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
- 3/4 cup heavy cream
- THE DUBLINER TOASTS:
- 8 slices good-quality white bread
- 3 oz Dubliner Cheese, finely grated
Directions:
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/
Apple 🍎 sponge 🧽 & Vanilla Ice Cream with a strawberry & cream 🥤@LoughRynnCastle
Lina’s veg stir fry with Nepalese-style pancakes: Today 😀
By Lina Gautam Chef
Ingredients
For stir fry
Serves: 4
- 3 courgettes chopped in cubed
- 2 medium potatoes peeled a cubed
- 2 tbsp rapeseed/ vegetable oil
- ½ tsp fenugreek seeds
- ½ tsp turmeric powder
- ½ tsp chilli powder
- Salt to taste
- 1tsp of grated ginger
- 1 tsp garam masala powder
For pancakes:
- 225 gm plain flour
- 75 gm rice flour
- 1 tsp fennel seed crushed
- 1 tbsp sugar
- Pinch of salt
- 1 tbsp of vegetable oil for each pancake
- ½ water ½ milk mix to make a batter
Method
For stir fry:
- Heat oil, fry fenugreek seeds
- Add potatoes with turmeric and salt and fry for a minute
- Add courgette, give it a good stir and cook for 10 min or so until is cooked and water is absorbed
- Add garam masala, chilli powder and grated ginger and mix it well and set it aside.
For pancakes:
- Mix all the ingredients and stir into a pancake batter
- Heat a medium nonstick pan
- Once hot add 1 tbsp oil and add 2 ladles of pancake mix
- Cover and cook for a minute or so until the bottom is golden brown then flip to the other side and cook until the pancake is golden brown from both sides
- Serve hot with courgette and potatoes stir fry as your delicious and nutritious meal.
Crépe Pizza Pancake 🍕 🍕@babyledfeeding @dunnesstores
https://www.instagram.com/reel/DUxxwTyAr2L/?igsh=MTl6bndpMjFjMmpkNg==
and
- CREPE PIZZA PANCAKE TUESDAY 🍕🥞 FOLLOW @babyledfeeding for easy baby led weaning recipes that you can also eat as a busy parent too!
This is one of the best Pancake Tuesday recipes I’ve ever made. It’s so quick and easy and amazing if you are a busy mum and don’t want to stand at the cooker flipping pancakes for hours…which usually is what happens in my house.
As a baby led weaning finger food, cut into thin strips, making sure the peppers are really soft, then serve with a side of fruit and a preloaded spoon with something like thick Greek yogurt.
All of the ingredients are from your local @dunnesstores. Comment RECIPE and I’ll send the recipe straight to your DMs.
Aileen xo
#babyledweaning #nutritionist #toddlerfood #pancake #busymum1d
Start Your Day the Flahavan’s Way 💪 🇮🇪 IRL
“You can make bread with just flour and yoghurt” – @Anahaugh 💗 @BBCMorninglive
☘️CRISPY Smashed Potatoes with Green Goddess Dip🍀@dunnesstores @babyledfeeding
https://www.instagram.com/reel/C4VU_sVCtW2/?igsh=Yjh3OHJybnloY2tl
Liked by joanne.carroll85 and others
babyledfeeding- ☘️CRISPY Smashed Potatoes with Green Goddess Dip🍀 These were seriously addictive! I found all my ingredients at my local @dunnesstores. I love that they have such amazing quality Irish produce. It’s made all the difference in this recipe. Check out the full step by step below ⤵️
✨Ingredients
2kg Rooster Potatoes (skins on)
Drizzle olive oil
Goddess Green Sauce
1 avocado
Handful fresh coriander
Handful fresh parsley
50g (1/3 cup) cashews
1 tbsp extra virgin olive oil
80ml (1/3 cup) water
1-2 cloves roasted garlic (better for little tummies)
Juice 1/2 lime
Season with black pepper
Preheat oven to 180ºC.
Boil the potatoes until cooked. They should be soft on the inside but not falling apart. Empty onto a baking tray lined with parchment. Cut a cross into each one, then smash using a glass or cup. Drizzle over a little olive oil, then roast for 25-30 minutes.
To make the Goddess sauce, add all of the ingredients to a blender and blend until smooth.
Serve the potatoes with fresh coriander leaves and dip!
👶🏻 For Babies, cut the potatoes into wedges and roast without smashing. Remove from the oven before they turn crispy to keep them really safe.
#goddess #greenfood #patricksday #irishfood #irishproduce #snacktime #potato #potatoes #potatorecipes1d
Mary Flahavan’s Oaty Flapjacks… with chocolate on top! #kidshealth
Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz) Flahavan’s Progress Oatlets
175g (7oz) Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
- Preheat the oven to 150°C/300°F/Gas Mark 2.
- Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
- Stir in the oatflakes.
- Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
- Bake in preheated oven for approximately 30 minutes or until golden brown.
- When baked, coat with melted chocolate as a special treat.
- Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
