Foodaware

August 10, 2025

Potato and Mushroom Omelette

Serves 4

Cooking time: 20 minutes

Ingredients

2 medium-sized Rooster potatoes, peeled and thinly sliced (apprximately 300g)
1tbsp olive oil
10g butter
100g chestnut mushrooms, sliced
5 medium eggs
20ml milk
A dash of cream
2tbsp chopped fresh parsley
Salt and milled pepper

To Cook

Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.

In a large frying pan add the olive oil and butter and cook the sliced mushrooms until soft, approximately 5 minutes. While the mushrooms are cooking preheat your grill to medium.

In a bowl lightly whisk the eggs, cream, parsley and a little seasoning.

Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set.

Serving Suggestions

Serve with fresh crisp salad.

http://www.bordbia.ie/consumer/recipes/vegetarianrecipes/pages/potatoandmushroomomelette.aspx

For more delicious and healthy potato recipes visit www.potato.ie/recipes/

August 10, 2025

Goatsbridge Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo #MagKirwan

INGREDIENTS

450g/18oz baby potatoes
3 tbsp. mayonnaise
½ lemon, juice only
1 tsp. dried dill
sea salt and freshly ground pepper
2 spring onions
2 tbsp. capers
100g/4oz tin of smoked trout, drained and flaked
2 hard boiled eggs, chopped, optional

The featured recipe this month of warm potato salad with smoked trout, capers & lemon mayo comes from Kristen Jensen, co-author of Sláinte: The Complete Guide to Irish Craft Beer and Cider (2014), and Secretary of the Irish Food Writers’ Guild. You can find Kristen’s original version on page 80 of Fishwives, a cookbook by Goatsbridge, available from select bookstores or online.

Step 1

Place the potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about ten minutes, until the potatoes are cooked through and tender when pierced with the tip of a knife. Drain well and allow to cool slightly – just so they stop steaming.

Step 2

Meanwhile, whisk together the mayonnaise, lemon juice, dill and a pinch of salt and pepper in a small bowl. Transfer the warm potatoes to a mixing bowl and pour over the lemon mayonnaise, stirring to coat the potatoes evenly.

Step 3

Thinly slice the spring onions on the diagonal, including the green tops. Add to the potatoes along with the capers and stir together. Divide the potato salad between two shallow bowls and scatter the flaked trout and chopped hard boiled eggs, if using, on top. Season with another pinch of salt and pepper and serve while the potatoes are still warm.

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When she’s not exploring the jungles of Central America or following the great migrations across the plains of Africa, Liz Bonnin finds her true escape on Ireland West Coast in the rugged beauty of County Clare.

After Liz asks Anna to join her in the Burren is easy to see why!

Watch Anna and Liz as they explore the food and landscape that this corner of Ireland has to offer.

Anna Haugh’s Big Irish Food Tour
BBC One Northern Ireland
Tonight – Fri 18 Apr, 19:3021h

August 9, 2025

Black Cherry Oatmeal Bars Recipe

Oatmeal bars (or just oats in general) are great for boosting your energy and giving you a much-needed top up of fibre, known to lower cholesterol and reduce the risk of heart disease. And apart from being full of health-benefits, added with flavours of cinnamon and vanilla, these oatmeal bars make a tasty snack to eat on the go anywhere.

Ingredients:

2 sticks (226g) unsalted room temp butter

2 x 2/3 cups of white sugar

2 cups rolled oats

2 cups all purpose flour

1 tsp vanilla extract

1 tsp grounded cinnamon

1/4 tsp salt

2/3 tsp baking powder

1 big jar black cherry preserve

Method:

Pre-heat the oven to 350ºF / 175ºC.

Grease a baking pan (I used a 20 x 20 cm / 8 x 8 in) with butter and leave to the side.

Cream the butter and sugar together really well.

Add the rest of the ingredients and mix well.

Press half of the mixture into the bottom of the baking pan.

Spread the preserves over it in an even layer.

Crumble the remaining mixture, with your hands, over the raspberry preserves.

Bake for 40 minutes, or until lightly golden brown.

Cool completely before cutting.

If you can’t get hold of any Black Cherry preserve then it’s just as easy to make your own – if not easier as you don’t need to leave the house! All you need is pitted black cherries, sugar and lemon. Glaze the cherries with sugar and leave for a couple of hours then simmer on a low heat for 1 hour.

#Recipes #baking #recipe #Baking #brunch #desserts #christmas #black cherry #cherry #bars

https://www.yumbles.com/post-1377/black-cherry-oatmeal-bars