Nutrition key to sound health
Kerrygold Ireland @KerrygoldIRL 19 minutes ago
This sweet and tart trifle is made with layers of homemade speculoos crumble, cherries and yoghurt #christmas #kerrygoldmemories https://kerrygold.com/ie/recipes/trifle-with-speculoos-crumble-and-yoghurt/ …
Serves 16**depending on the size of your muffin casesThis is a great recipe to impress when the girls are coming around for an afternoon chat. That said, my children love to bake these with me too. The blueberries give them the added extra goodness.Ingredients:
- 300g golden caster sugar
- 4 eggs
- 170ml sunflower oil
- 100ml milk
- 280g self-raising flour
- 100g Flahavan’s Progress Oatlets
- ½ tsp ground ginger
- ½ tsp salt
- 150g blueberries
- 1 large pear, peeled and finely diced
For the Topping
- 150g cream cheese
- 100g butter, softened
- 2 pieces stemmed ginger, very finely chopped
- 2 tsp ginger syrup
- 350g icing sugar
- 2 poached pears, thinly sliced for decorating
- Edible flowers to decorate (optional)
Method:
- Preheat the oven to 170°C/Fan 150°C/Gas 3.
- Place muffin cases in a muffin tray.
- Whisk the sugar, eggs, milk and oil together until thick and pale.
- Fold in the flour, oatlets, ginger and salt.
- Stir in the blueberries and diced pear.
- Spoon the mixture into the muffin cases.
- Bake for 25 – 30 minutes or until lightly golden.
- Place on a cooling rack.
- Cream the butter in a large bowl, then add some icing sugar, followed by the cream cheese and the rest of the icing sugar. Spoon in the ginger syrup.
- Pipe or spread over the cool muffins, decorate with chopped ginger and place slices of pear and a pretty edible flower on the top.
Tip:If using soft fruit like raspberries, just place fruit in freezer for about ½ hour and they will stay fairly whole when baked.http://www.flahavans.ie/recipes/oaty-blueberry-muffins-with-ginger-and-pear-frosting-/247
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
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.
Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)
To make the sauce
Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.
Protein: 11g
Carbohydrates: 68g
Fat: 9g
Iron: 2mg
Energy: 386kcal
Start a sweet day with flaky coconut and cream cheese frosting over this moist Banana Bread from @clodaghmckenna. http://bit.ly/2AhFIcO
Molly Malone was a beautiful girl who sold cockles and mussels and died tragically of a fever while still young, or so the song goes. Molly may not have been a real girl, but since at least the 17th century, there have been fishmongers on the streets of Dublin who sell ‘Cockles and Mussels, alive, alive, oh!’
Cockles, with their distinctive flavour and lovely curved shell, are traditionally eaten in Ireland with Oatcakes. If you can only find mussels, this chowder will be just as good.
Serve either as a substantial starter or with chunks of crusty bread as a meal in its own right.
Heat the sunflower oil in a saucepan over medium-high heat. Add the bacon and sauté for about 1 minute, until crisp and golden. Add the butter to the pan and melt. Then add the leek, carrot and potato. Reduce the heat to low and sauté gently for 4–5 minutes, until soft but not browned.
Meanwhile, prepare the cockles and mussels. Scrub the shells clean and discard any that remain open when you tap them against a hard surface. Remove the beard – the little fibrous tuft – from each mussel. Bring the wine to a boil in a large saucepan and add the cockles and mussels. Cover with a tight-fi tting lid and cook for 3–4 minutes, shaking the pan occasionally, until the shells have opened.
Remove from the heat, drain the shellfi sh in a colander, reserving the cooking juices, and discard any shells that remain closed. Return the shellfi sh to the empty pan to keep warm. Place a fine sieve over a measuring jug and strain the cooking liquid. You should have at least 600ml (1 pint); if not, add water to make up that quantity.
Add the pan juices and the milk to the bacon and vegetable mixture and bring to a boil. Reduce the heat and simmer for 6–8 minutes, until the potato is tender. Add the cream and simmer for another 2–3 minutes, until the soup is reduced and thickened slightly. Season with salt and pepper.
Meanwhile, remove half of the cockles and mussels from their shells and add them with the remaining cockles and mussels still in their shells to the chowder. Stir in the parsley and serve at once.
http://www.rachelallen.com/post/molly-malones-cockle-and-mussel-chowder
Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)
To make the sauce
Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.
Protein: 11g
Carbohydrates: 68g
Fat: 9g
Iron: 2mg
Energy: 386kcal
We’ve got another gorgeous baking recipe from @chefshanesmith for the #AtHomeWithKerrygold series 😍 these delectable Jam Drop Cookies ✨ Swipe for Shane’s shopping list ☝️and on Wednesday we’ll share the full video tutorial with you .
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#kerrygold #butter #grassfed #instafood #foodie #kerrygoldbutter #grassfedbutter #healthyliving #realfood #ireland #recipe #instafood #cooking #delicious #healthy #homemade #recipes #foodlover #sweet #foodpics #baking #irishfood
The secret to chicken breast that’s bursting with flavor? Stuff it with tangy Cashel Blue cheese. http://bit.ly/KerrygoldCashelBlueChicken …
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
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.
Foodaware 