Poached eggs with Lakeland butter. 😋 @Fika_33_ #Killeshandra
Neven Maguire making fresh ravioli with Stella Venturi of Pasta Fresca, Sligo “Neven’s Coastal Food Trails” @bordbia on RTE One
Apple and Hazelnut Streusel Cake @kerrygoldusa
This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.
Serves:4
Ingredients:
For the streusel:
4 tbsp plain flour
1oz (2 tbsp) Kerrygold butter, diced, extra to grease
2 tbsp light brown sugar
3 tbsp toasted skinned hazelnuts, finely chopped
For the cake:
5oz (10 tbsp) Kerrygold butter, at room temperature
5oz (2/3 cup) caster sugar
3 eggs, beaten
8oz (11/3 cups) self-raising flour
1 tsp baking powder
¼ tsp ground cinnamon
1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))
4oz (¾ cup) toasted skinned hazelnuts, finely chopped
4 tbsp milk
warm custard, to serve
Directions:
Preheat the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then line with a circle of buttered parchment paper. To make the streusel, place the flour in a small bowl and rub in the butter, then stir in the brown sugar and hazelnuts.
To make the cake, beat the butter and caster sugar together with a hand held electric mixer in a bowl until light and fluffy. Beat in the eggs, a little at a time, adding one tablespoon of the flour when you have added about half of the beaten eggs. This will stop it from curdling. Sift over the rest of the flour and the baking powder and cinnamon, then mix lightly. Add the apple, hazelnuts and milk and fold in until thoroughly combined.
Spoon the cake mixture into the prepared cake tin and spread level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping is golden brown. To test if the cake is done, insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.
To serve, cut the apple and hazelnut streusel cake into slices and arrange on plates with the warm custard.
Kerrygold Rhubarb & Strawberry Sponge Pudding
This traditional sponge pudding is excellent comfort food and is on most people’s list of favorite childhood desserts. It can be baked before dinner and then left at room temperature until needed. Pop back into the oven to warm through to serve.
Ingredients:
- 2 cups (10oz) fresh rhubarb stalks, trimmed and cut into chunks
- 2 cups(8oz) large strawberries, hulled and quartered
- 1 ½ cups (10oz) caster sugar
- 1 piece stem ginger in syrup, drained and finely chopped (optional)
- 1 cup (6oz) plain flour
- 1 tsp baking powder
- 12 tbsp (6oz) Kerrygold Salted Butter, at room temperature
- 3 eggs
- 1 tsp vanilla extract
- warm custard, to serve
Directions:
Preheat the oven to 350°F (180°C), Gas mark 4. Arrange the rhubarb and strawberries in a 9in (23cm) deep-dish pie plate and sprinkle over ½ cup (4oz) (100g) of the sugar and the stem ginger, if using.
Sift the flour into a bowl with the baking powder. Place the butter in a separate bowl with the remaining sugar and beat with a hand-held mixer until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.
Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.
To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.
http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding
Wednesday thought…Summer Fruits @keelings
Summer fruits @keelings
Drumlane Abbey and Round Tower, Co. Cavan by Laura Brown. #milltown
THIS IS CAVAN!
@ThisIsCavan
Stunning capture of beautiful Drumlane Abbey #LoveCavan #IrelandsHiddenHeartlands
Laura Brown@LollipopBrown83 · Feb 28
Drumlane Abbey
Located just outside the village of Milltown, County Cavan on a beautiful site overlooking Garfinny Lough, the intriguing monastic site of Drumlane includes an abbey, a monastery and a remarkably intact round tower constructed in the year 555AD.
Although the monastery is closely affiliated to St. Mogue, it is believed the site was constructed some time before his arrival and most likely by St. Colmcille. The circular round tower, which stands next to the Abbey at Drumlane is remarkably intact and is recognised as the only surviving round tower of its kind in the dioceses of Kilmore. Round towers were built throughout Ireland between the 5th and 13th centuries. Interpretation and parking are available on site.
Ballinamore GC – 9 holes – this afternoon.
Avocado, bananas, yoghurt, eggs, apple, sweet potato, cauliflower, carrots, pasta, chicken for @motherandbaby
•
Follow
- motherandbaby
- Baby led weaning is a great way to introduce solid foods to your little one 🍏🥑🍌🍗🥚🍠 🥕🍎
#weaning #weaningfood #babyledweaning #babyledweaninguk2w
Post
Traditional Brown Bread @CookWithAvonmore
1 Hour 
2 Loaf Tins
Ingredients
- 640g Plain Flour
- 340g Wholemeal Flour
- 20g Oat Bran
- 20g Wheat Bran
- 1tsp Bread Soda
- 1.5 tbsp Brown Sugar
- 1tsp Salt
- 870ml of Avonmore Buttermilk
1 Hour 2 Loaf Tins
Method
- Preheat oven to 180ºC/ 350ºF/ Gas Mark 4.
- Using a large mixer with the spade attachments, mix all the dry ingredients together for 2-3 mins.
- Pour in the Avonmore Buttermilk and continue to mix for another 4 minutes until everything has mixed evenly throughout.
- Grease 2 standard loaf tins with butter or oil. Spoon the mix into both tins until approximately 3/4 full.
- Bake on the middle shelf of your oven for 1hr, then turn the bread out onto a wire rack and leave to cool. Enjoy!
Cook times and temperatures vary, you may need to adjust in accordance with the manufacturer’s guidelines.
White Chocolate Orange Overnight Proats
**White Chocolate Orange Overnight Proats** Made quite an accidentally hearty brekkie today, as I put in 75g oats rather than 50g (force of habit!) BUT aaanywyay! This was 75g broken up Flahavans jumbo oats, 200g Fage 0% fat Greek yoghurt, 100ml Alpro unsweetened almond milk, 25g PhD Nutrition White Chocolate Diet Whey, 1/2 a chopped satsuma & 1/2 tsp orange essence. Pop in a big mug, top with the other 1/2 satsuma and some MyProtein cacao nibs. Leave in the fridge overnight! 576 cals, 74.6g carbs, 7.7g fat, 49.2g protein. NOM! #proats #oats #overnightoats #naturallygood #flahavans #alpro #almondmilk #fage #total #zerofat #Greekyoghurt #phdnutrition #dietwhey #whitechocolate #satsuma #sainsburys #orange #makeahead #hearty #easy #vonshef #breakfast #highprotein #highcarb #carbsarelife #friyay #nomnomnom #thickoats #betaglucans
Foodaware 