Neven Maguire cooks garlic and chilli prawns @rtetoday and denies he won the Lotto Euro Millions😜#ComesFromCavan
Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
Ingredients:
- THE SOUP:
- 2 tbsp Kerrygold Salted Butter
- 2 potatoes, peeled and finely chopped
- 1 large onion, peeled and chopped
- Salt and freshly ground black pepper
- 1 head of broccoli, with stalk
- 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
- 3/4 cup heavy cream
- THE DUBLINER TOASTS:
- 8 slices good-quality white bread
- 3 oz Dubliner Cheese, finely grated
Directions:
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/
Cut Out People by Dan McCarthy in Blackrock Park – Dún Laoghaire-Rathdown Public Sculpture Trail. [1, 2]
The sculpture you are referring to is called Cut Out People (sometimes listed as Cutout People), created by the Irish artist Dan McCarthy. [1, 2]
Standing 13 feet high in Blackrock Park, this eye-catching public metal artwork features intersecting two-dimensional profiles of human figures set at right angles. The distinctive blue and white painted geometric patterns covering the metal represent the shifting shadows cast by the sun. It is a featured installation along the Dún Laoghaire-Rathdown Public Sculpture Trail. [1, 2]
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Darina Allen – why wooden chopping boards are the best 🛹 @ballymaloe #Ireland 🇮🇪 👏
https://www.instagram.com/reel/Cx_fiLusY5O/?igshid=MTc4MmM1YmI2Ng==
Liked by nash19restaurant and others
- ballymaloecookeryschool
- Our choice of chopping boards for many reasons over 40 years.1d
- katielewis4096When my brother got a new kitchen, he gave me an off cut of his wooden worktop which makes an ideal chopping board. So ask a kitchen fitter if they have any spare bits!
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😭
Lakeland Dairies Pure Irish 🇮🇪 Butter #Killeshandra Co.Cavan
Kilbeggan oats 😋 from the Pewter Café 🇮🇪
Mullingar Pewter, Co Westmeath
Moran’s pesto chicken sourdough sandwich @datsescafeandcakes #bestcoffeeintown 🥰
Pesto chicken sourdough sandwich is very popular in our café. Have you tried it yet? We can assure you that Moran’s mega jam is the best out there. Dairy free, nut free and so tasty. #cometocavan
Rachel Allen’s Divine Rich Chocolate Cake recipe #Ballymaloe 😋 😍 🇮🇪
rachelallencooks
Verified
Happy Sunday!
This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it!
I made 2 this morning, one for home and one for a friend’s (belated) birthday!
Here’s the recipe below!
Serves 6-8
A little soft butter, for greasing the tin
150g dark chocolate, chopped
125g butter
150g caster sugar
3 eggs, whisked to break up
50g ground almonds or plain flour
For the Chocolate Glaze:
110g dark chocolate , chopped
2 tbsp milk or cream
50g butter
Preheat the oven to 160’C/Fan 145.
Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper.
Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc!
Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin .
To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen .
Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides.
#baking #rachelallencooks #chocolatecake #glutenfree1d
Chicken Parmigiana recipe by @nevenmaguire @dunnesstores
https://www.instagram.com/reel/C6J7tvkLtD4/?igsh=MWR2cHJyeGlzbW5kMg==
#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores
Ingredients (Serves 4)
2 Simply Better Irish Corn Fed Chicken Fillets
2 Simply Better Irish Free Range Corn Fed Large eggs
2 Tbsp. Simply Better Organic Irish Jersey Milk
150g Simply Better Rustic Ciabatta Breadcrumbs
50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tub Simply Better Italian Mozzarella, cut into 4 slices
1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
25g Butter
75g Plain Flour
A small handful of fresh basil leaves
To serve:
300g Simply Better Italian Bronze Die Spaghetti, cooked
Mixed Leaf Salad
DIRECTIONS
1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.
2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.
3. Preheat the oven to 180°C (350°F/gas mark 4).
4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.
5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.
