Nutrition key to sound health
What an amazing photo of Clough Oughter Castle on the tranquil Lough Oughter, taken from the skies.
What an amazing photo of Clough Oughter Castle on the tranquil Lough Oughter, taken from the skies.
If you would love a chance to visit this small, remote island, then look no further that @cavanadventurecentre who will be offering kayak hire when able to do so.
Definitely a trip to add to your bucket list. 🌎🗒✏️
Thanks for sharing the photo @padraicguilfoyle 📸
The wonderful Cloughoughter Castle is part of the Marble Arch Geopark, Co. Cavan. Only accessible by boat or canoe, it makes for an unforgettable, fun-filled day out in Ireland’s Hidden Heartlands! Pic @tomarcherphoto #CloughoughterCastle #Cloughoughter #IrelandsHiddenHeartlands
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#ireland #travelgram #inspo #travel #igerseurope #insta #lp #natgeo #instagood #instamood #daily #tourism
A healthy, vegetarian classic with Dairygold Lighter. Full of good fats and protein, it’s proven to please even the fussiest of eaters!
Thinly spread some Dairygold Lighter on the outside of the bread, and place them on a hot grill.
Grill each side until toasted about 2 minutes.
Mash avocado with a fork, add the chopped spinach leaves, sprinkle a pinch of salt and pepper and spoon it evenly in bread slices.
Crumbled the feta inside, slice and serve immediately!
https://www.yourdairygold.ie/recipe/avocado-feta-and-spinach-sandwich/
Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.
To make the kale and cabbage, mix the vinegar, oils, sugar and garlic together in a small bowl and season with salt. Dress the kale and cabbage with the vinaigrette and set aside.
To make the lovage purée, heat the cream in a saucepan and add the lovage and kale. Stir well, add the salt and sugar and cook until the leaves have wilted. Transfer to a food processor or blender and blitz to a purée.
To make the boxty, mix the mashed potato, grated potato and flour in a large bowl. Whisk in the milk and egg and season with salt and pepper. Heat the oil in a frying pan and add the potato mixture to make a thin pancake, slightly thicker than a crêpe. Cook for 2–3 minutes on each side until golden brown. Use a round biscuit cutter to make 4 small pancakes.
To make the Dublin Bay prawns, bring a saucepan of water to the boil and blanch the prawns for 5 seconds. Immediately plunge the prawns into iced water and then peel away the shells and devein. Heat the butter, garlic and lemon juice in a frying pan and cook the prawns until they are pink and cooked through.
To serve, place the kale and cabbage on warmed plates and top with the prawns. Dot the lovage purée around the edges of the plates and finish with the lemon zest and radish. Serve the boxty on the side.
Fresh sourdough — baked every morning for the shop here after 48 hour ferment.
What you need:
How to:
Blueberries can replace the blackberries if liked!
Ballymaloe Cookery
Foodaware 