Shopping 🛍 in the Larry Harry 😁
These buttery Mummy Madeleines by Aisling Larkin @odlums_ireland 🎃 😋 😍
https://www.instagram.com/reel/DQHUwy1CqAP/?igsh=dmh2MXFzaHM5a2dq
and
- It’s spooky season! These buttery Mummy Madeleines by Aisling are the perfect Halloween treat, golden, chocolate-dipped, and just a little bit spooky 👻
Bake them with the family or surprise your trick-or-treaters!
Link to recipe: https://odlums.ie/recipes/halloween-mummy-madeleines/
#baking #halloween1d - They are so cute & homemade & fun ! I love a little vanilla Madeira anything 😂😂
Milk has Calcium, Vitamin B12, Protein – Clonbawn Irish Milk @Aldi by #LakelandDairies
In 1984, Sarah Furno’s mother made the first batch of Cashel Blue in her home kitchen in Co.Tipperary @kerrygoldusa
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In 1984, Sarah Furno’s mother made the first batch of Cashel Blue in her home kitchen. Now, Sarah still farms the land that’s been in her family for centuries. Read more about the origin of Cashel Blue at the link in our bio.
These buttery Mummy Madeleines by Aisling Larkin @odlums_ireland 🎃 😋 😍
https://www.instagram.com/reel/DQHUwy1CqAP/?igsh=dmh2MXFzaHM5a2dq
and
- It’s spooky season! These buttery Mummy Madeleines by Aisling are the perfect Halloween treat, golden, chocolate-dipped, and just a little bit spooky 👻
Bake them with the family or surprise your trick-or-treaters!
Link to recipe: https://odlums.ie/recipes/halloween-mummy-madeleines/
#baking #halloween1d - They are so cute & homemade & fun ! I love a little vanilla Madeira anything 😂😂
Scarlett and Tamsin Allen’s almond 😋 tart with berries:Today
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
- Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
- Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
- Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
- Or you could make 12 mini tartlets and 1 x 18cm tin.
- Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
- The larger tart will take 16-18 minutes to cook.
- After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
- Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
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Whatever Happened to Granny Mac’s? 👵 #Killeshandra
Hot-Smoked Salmon Tacos. @KerrygoldIRL. #IrishButter
Kerrygold Ireland @KerrygoldIRL 4 hours ago
A brilliant mid-week supper from @ImenMcDonnell Hot-Smoked Salmon Tacos. Combining smoky chipotle with garden-fresh kale and cabbage verde, these fish tacos pack a rich and flavorful yet balanced punch, not to mention plenty of omega-3s and antioxidants https://kerrygold.com/ie/recipes/farmettes-hot-smoked-salmon-tacos/ …
Scarlett and Tamsin Allen’s almond 😋 tart with berries:Today
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
- Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
- Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
- Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
- Or you could make 12 mini tartlets and 1 x 18cm tin.
- Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
- The larger tart will take 16-18 minutes to cook.
- After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
- Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
More stories on
Bangers and Cheesy Mash with Caramelised Red Onion Gravy @dunnesstores @nevenmaguire
https://www.instagram.com/reel/CxIuNvMpecv/?igshid=MTc4MmM1YmI2Ng==
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Liked by ingridabernotaite and others
dunnesstores- This recipe for Bangers & Cheesy Mash from our Simply Better brand ambassador @nevenmaguire is the perfect comfort food. Find the full recipe below:
Bangers & Cheesy Mash with Caramelised Red Onion Gravy
Ingredients (Serves 4)
2 Packs Simply Better Irish Pork Spring Onion & Black Pepper Sausages
2 Tubs Simply Better Irish Made Beef Gravy
3 Tbsp. Simply Better Handmade Caramelised Red Onion Relish
1 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tbsp. Simply Better Italian Balsamic Vinegar
Steamed Greens, to serve
Cheesy Mash
100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated
750g Rooster Potatoes, cut into chunks
75g Butter
Method
1. Preheat the oven to 200°C (400°F/Gas Mark 6). Place the sausages on a baking tray lined with parchment paper, drizzle with the olive oil and cook in the oven for 25 minutes, turning halfway through cooking to ensure they are golden brown on all sides.
2. To make the mash, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 1-2 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher or pass through a potato ricer until smooth. Beat in the cheese and butter and season to taste.
3. To make the gravy, heat the gravy in a saucepan over a medium heat, whisk in the caramelised red onion relish and balsamic vinegar and simmer for 2-3 minutes.
4. To serve, place a large spoonful of mash in the centre of a plate or serving bowl. Top with 3 of the roasted sausages and pour over the onion gravy. Serve with some of the steamed greens.
