Trout Fish cakes. @goatsbridge
Just planning lunch Fish cake anyone ? 
#EatTrout
Korean Style Spinach Mushroom Glass Noodles
Flahavans warm porridge with stewed apple and a dash of cinnamon
Mary Flahavan’s Apple & Cranberry Crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
- Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
- Meanwhile boil the ingredients for compote for 3 – 4 minutes.
- When pastry is baked, fill with the apple and cranberry compote.
- To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
- Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
- Serve with ice cream or whipped cream.
http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419
Chocolate and Beetroot Cake.
Lakeland FS @lakelandFS 31 minutes ago
#BlueMonday calls for this little pick me up, this Chocolate and Beetroot Cake will do the job! #RecipeOfTheDay https://www.pritchitts.com/recipes/chocolate-beetroot-cake …
Steam Sauteéd Fresh Asparagus#yourdairygold
If you’re after some asparagus tips to get everyone eating their greens, try this steam sautée method. It’s quick, simple and will give you perfectly cooked asparagus that’s delicious with most meat (especially chicken) and fish dishes.
Ingredients
- 60g / 4tbsp Dairygold or butter
- Shoots of asparagus (around 4 small handfuls per person)
- 100ml stock
- Salt and pepper (to taste)
Instructions
Trim off the tough ends of the asparagus.
Melt the Dairygold in a saucepan over a medium heat.
Add the trimmed asparagus and pour in around 100ml of stock.
Cover the saucepan, bring it to the boil and allow it to cook for 4-5 mins.
Serve with a pinch of salt and pepper and a dollop of Dairygold on top.
– See more at: http://www.yourdairygold.ie/food-made-better/steam-sauteed-fresh-asparagus.aspx#sthash.OZA4Yaad.dpuf
Glenisk organic strawberry with a banana if you’re feeling under the weather..
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keepingupwiththegrub
Today’s snacks ~ Small strawberry yogurt & a 🍌
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Dinner was leftover chips from the familys dinner eaten off the baking tray because my appetite is still not back from being sick😭
