Tranquility ☘️😊
Cows grazing freely on natural grass grown on Irish family owned farms @LakelandFS
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Steeped in #Irish heritage, we enjoy a rich history of developing innovative dairy products from high-quality, wholesome milk produced in the way nature intended – from cows grazing freely on natural grass grown on the lush pastures of family-owned farms.
A beautiful breakfast is a simple way to brighten up a Monday morning! @NDC_ie
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A beautiful breakfast is a simple way to brighten up a midweek morning! This porridge includes 200ml milk, providing 31% of the recommended daily intake of calcium and also contains protein, B vitamins, iodine, phosphorus & potassium
Loving the wild-flowery bits in the hedges #killeshandra
Friesians – Dairy farming – Croaghan, Co.Cavan, Lakeland
In 1984, Sarah Furno’s mother made the first batch of Cashel Blue in her home kitchen.@KerrygoldUSA
Verified
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.
Breakfast almond cake @KerrygoldUSA
Kerrygold USA
@KerrygoldUSA
Best served with a cup of tea and shared with those you love, this Almond Breakfast Cake recipe is a must-have this season. https://kerrygoldusa.com/recipes/almond
Clasped hands symbol of unity and cooperation @LakelandDairies Co.Cavan
Lakeland Dairies, Killeshandra, Co.Cavan
Clasped hands symbol of unity and co-operation @LakelandDairies Co.Cavan
“clasped hands” unity symbol of the Lakeland Dairies Co-Operative Society Limited, Killeshandra, Co. Cavan.
Killeshandra, Co.Cavan
How can something so simple taste so good? Spaghetti with Kale Pesto @KerrygoldIRL
SERVES 4 PREP TIME 10 mins COOKING TIME 20 mins
INGREDIENTS
- 30g Kerrygold® Irish Creamery Butter 227g
- 240g Linguine Pasta
- For the pesto:
- 100g Curly Kale, stalks removed
- 30g Brazil Nuts
- 2 tbsp Olive oil
DIRECTIONS
- Bring two saucepans of water up to a boil with a pinch of sea salt.
- Blanch the kale in boiling water for 3-4 minutes, refresh under cold water and drain well.
- In a blender add the kale, brazil nuts and olive oil blend to a smooth paste.
- Cook the linguine following the on pack instructions reserving some of the pasta water, drain and add back to the pan with the kale pesto, butter and a splash of the pasta water over a medium heat. Stir to coat well and serve immediately.
- Garnish with chopped brazil nuts and grated parmesan if desired.
Foodaware 