Rachael Blackmore supports Tipperary Fresh Milk #GrannyNational
Classic Panko Coated Haddock with Seaweed Coated Chips €14 @say_fish Dun Laoghaire. Wonder where in the world this originated from? 🤢🤮
Grateful for the long weekend 😊 @freshcutpaperofficial #stbrigid 🙏 🇮🇪
freshcutpaperofficial- Sending FreshCut Paper Easter greetings? 🐇🌷 Order by Friday 3/31 at 12pm Eastern with Standard Delivery or by Tuesday 4/4 at 12pm Eastern with Priority Mail. 💌 Shop at the link in bio!1w
- freshcutpaperofficial#freshcutpaper #easter #eastergreetings #eastercards #sendlove #lilies #easterlilies #greetingcards #sendmail
Back in Rathfarnham, will be here fulltime from the end of the month
Odlums Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza
Ingredients
175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil
Filling
400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts
Method
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.
Odlums summer pavlova @CatherineLeyden
Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen #Ballymaloe
Sunday morning strawberry cereals @alpro #nutritious
alproVerified
It’s early morning, the birds are singing and the freshly risen sun glints off your spoon. You rub your eyes and out of the blur there’s this: a bowl of strawberry-flavoured homemade cereals.
Could your day start any better? 🌞
Your little sunshine.. 😴 @dunnesstores #babywear #sleepsuit
Dunnes Stores
Your little sunshine ☀️
Jersey Sleepsuit €6
Two-Piece Romper Set €10
Two-Piece Polo Set €8
#dunnesstores #nursery
3d
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Apple Crumble Cookie Scones with Flahavan’s Progress Oats
Apple Crumble Cookie Scones
Pack some oaty goodness into your child’s lunchbox with these yummy apple crumble scones!
Serves 8|Takes 25 mins
INGREDIENTS:
1/4 cup (50g) Melted Butter1/3 cup (70g) Brown Sugar1/3 cup (80ml) Milk1 Egg1 cup (150g) Self Raising Flour1 cup (100g) Flahavan’s Oats1 tsp Baking Powder1 cup Chopped Apple (1 large apple)
For the Crumble (Optional):• 1/4 cup (25g) Flahavan’s Oats• 1 tbsp Brown Sugar• 1 tsp Cinnamon• 30g Butter (softened)(Note: Half of crumble is enough!)
METHOD:
Mix everything together leaving the Apple till last. Fold it in.Scoop them onto a lined baking trayMix crumble ingredients together. You can use your hands.Sprinkle some crumble onto each cookie scone.Bake on 180° for 16 mins.
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.