Kerrygold Cheddar Cheese Potato Gnocchi with Sage Butter



40 minutes




Christmas Brownies with Cranberries and Mixed Spice



  • 300g dark chocolate, broken into chunks
  • 220g Kerrygold butter
  • 4 eggs
  • 300g light muscovado sugar
  • 200g plain flour
  • 1 tsp mixed spice
  • 100g pecans, roughly chopped
  • 100g dried cranberries
  • Icing sugar, to serve


1. Preheat the oven to 180C. Grease and line a 30x20cm baking tin with baking parchment.

2. Melt the chocolate and butter in a bowl over a pan of simmering water. Stir gently until smooth then set aside to cool slightly.

3. In a large bowl, whisk together the eggs and sugar until pale and fluffy.

4. Combine the chocolate and butter mix with the egg mix, then gently fold in the flour, mixed spice, pecans, and cranberries until fully incorporated.

5. Pour into the prepared tin then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.

6. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.

7. Once cool, cut into squares and dust the tops with icing sugar. To be extra festive you can use a christmas stencil to dust the tops with icing sugar!

Potato and Spinach Hash with Fried Eggs

Bord Bia - Daniel Davey - Alan Rowlette Photography Bord Bia Egg Campaign Recipes: Daniel Davey Styled by: Jette Virdi Pics: Alan Rowlette
Bord Bia – Daniel Davey – Alan Rowlette Photography
Bord Bia Egg Campaign
Recipes: Daniel Davey
Styled by: Jette Virdi
Pics: Alan Rowlette

Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist


  • 750g mini white potatoes
  • 1 tablesp. coconut oil
  • 1 small onion, thinly sliced
  • 1 tablesp. butter
  • A pinch of salt and pepper
  • 4 cloves of garlic, chopped
  • 1 red pepper, thinly sliced
  • 100g coarsely shredded spinach
  • 100g cheddar cheese, grated
  • 3 eggs
  • Pinch of Cayenne pepper (optional)

To Cook

1. In a large pot of boiling salted water cook the potatoes until fork-tender. This will take roughly 10 minutes. drain, let cool slightly and cut into quarters.
2. Meanwhile, heat the coconut oil over a medium-low heat in a large non-stick pan. Add the onion and cook until softened, stirring often. Remove from the pan and set aside.
3.In the same pan, melt the butter over a medium-high heat. Add the potatoes and cook for about 5 minutes, stirring frequently, until light golden brown. Sprinkle with half each of the salt and pepper. Add the garlic and red pepper and cook over a medium heat for about 2 minutes until tender. Add the spinach and onion and cook until the spinach is wilted. Stir in the cheese until melted.
4. Add a little oil to a separate clean pan and cook the eggs over medium heat until the whites are set but the yolks are still soft, or until almost hard if you prefer.
5. Serve the eggs over the hash with a little cayenne pepper sprinkled over them.

Oatmeal, Cranberry and White Chocolate Cookies

flas choc cookies



  • 275g (10oz) Flahavan’s Progress Oatlets
  • 225g (8oz) butter, at room temperature
  • 50g (5oz) caster sugar
  • 100g (4oz) plain flour, plus a little extra for dusting
  • ½ tsp baking soda
  • 100g (4oz) dried cranberries, roughly chopped
  • 100g (4oz) white chocolate, finely chopped



  • Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper.
  • Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together. Tip into a bowl and beat in the cranberries and white chocolate.
  • Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1½in) thickness. Bake for 15-20 minutes, until they are a pale golden colour and soft to the touch.
  • Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice glass of milk or a cup of tea.

French Toast with Banana & Walnuts



  • 4 fresh bananas, sliced
  • l 50g fresh walnuts, roughly chopped
  • l Maple syrup, to serve (optional)

For the French toast:

  • 2 eggs, beaten
  • 100ml milk
  • 1 tbsp caster sugar
  • 4 slices of thick white bread, cut in half diagonally
  • 25g butter


Mix the eggs, milk and sugar in a shallow dish and beat well. Add the bread, then turn in the liquid until well soaked.

Heat half the butter in a large non-stick frying pan, then add 2 triangles of bread and fry on each side until golden brown. Then repeat the process with the next 2 pieces.

Put two pieces of French toast on each plate, cover with fresh banana slices, drizzle with maple syrup and then sprinkle with chopped walnuts to serve.

Irish Stove-Top Potatoes with Aged Cheddar


Serves:  4

This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.

The Classic French Omelette


 Everybody, 9-90, should know how to make an omelette, then dinner is only 3 minutes away. Here it is step by step.


  • 3 Eggs
  • 3 teasp. water
  • ½ tablesp. fresh herbs, chopped
  • Salt and black pepper
  • Knob of butter


  • A little butter
  • 25g Oyster or button mushrooms, chopped
  • 25g Farmhouse Cheese, grated

Alternative Filling:

  • Chopped tomatoes, basil, scallions

To Cook

Prepare the Filling

A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.

Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.

Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.