Coffee Cake with Mixed Toffee Nuts @nevenmaguire @macneanhouse
COFFEE CAKE WITH MIXED TOFFEE NUTSPoached Eggs on Tomato and Mushroom Toasts @BordBia with a glass of milk 🍼
Ingredients
- Olive oil
- 2 large flat mushrooms, thinly sliced
- Pinch of salt & black pepper
- 1 tablesp. white wine vinegar
- 4 eggs
- 4 thick slices of good bread, toasted on one side
- 4-6 cherry tomatoes, thinly sliced
- 4 slices cheese
To Cook
Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.
Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.
Nutritional Analysis per Serving
Protein: 16g
Carbohydrates: 25g
Fat: 16g
Iron: 2.2mg
Energy: 292 kcal
http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx
Try This Farro & White Bean Soup With Leafy Greens For A Perfect Batch-Made Meal @mindbodygreen
mindbodygreen
@mindbodygreen
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This is a soup you can probably make any night of the week without having to run to the store.
https://www.mindbodygreen.com/articles/nutrient-packed-vegetable-soup-recipe
Mary Flahavan’s Porridge Bread! #homebaking
We can guarantee lots of happy tummies after trying Mary Flahavan’s Oaty Brown Bread! http://ow.ly/YweHS
This is one of Mary Flahavan’s signature recipes – enjoy!
Serves Makes 1 loaf|Takes 60 minutes
INGREDIENTS:
1 large tub (500ml) of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
300g (12oz) Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)
METHOD:
Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.
Mary’s Tip:
A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
To prevent the treacle from sticking to the spoon, coat it with oil before use.
Neven Maguire’s chocolate chip cookies @macneanhouseandrestaurant #foodaware
Tuna, tomatoes, pickled red onions, sea salt, olive oil @SheridansCheese
Sheridans
@SheridansCheese
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Tunas & Tomatoes are just so good right now! Throw some pickled red onion, sea salt & olive oil & you’ve got summer on a plate. Not to mention @conservasortiz
Ventresca Tuna is so delicate & flavourful it’s mind blowing. Get 3 for 2 on all tinned fish before offer ends next week!
Killeshandra Camino Calling – around the lakes
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.
Foodaware 