Always looking out for each other.
Such caring 😉 creatures…
Miriam Mullins for NDC.ie explores the origin of yogurt in West Cork
https://www.instagram.com/reel/DPWjcVLiuGm/?igsh=MWE3ODl2bXduajVidw==
and
- Ever wondered how Irish yogurt gets from our farms to our fridges? 🥄🐄
@miriammullins_ - meets the faces and sees the places behind the journey – from happy cows in West Cork to the shelves in your local store. Episode 1 drops soon 👀
#IrishDairy #FromTheGroundUp #YogurtItsGreatInside #EUAgriPromo #EnjoyItsFromEurope 🇪🇺 #TogetherforaresponsiblefutureinEurope7w
The cattle were delighted to get out of of the shed and into the fields this week, after a long wet winter. 🐄 @ballymaloe
https://www.instagram.com/reel/C6RZCB9MpHA/?igsh=ZHI2NnN4YjBtMTE2
Liked by jillchadwickk and others
ballymaloecookeryschool- The cattle were delighted to get out of of the shed and into the fields this week, after a long wet winter. 🐄
📸 @hauliewalsh
#ballymaloecookeryschool #ballymaloeorganicfarmschool
Tea,toast and raspberry jam 🤤 Thank you mam ☘️🇮🇪
Viva Chocolate Flavour Milk at Aldi Ireland 🇮🇪 Especially for kids by Lakeland Dairies
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.
“I like a nice cup of tea in the morning, just to start the day” ☘️🇮🇪
Tea please Louise…. and the best butter.☘️❤️
Best butter from the Emerald Isle. Look for the Shamrock!
When it comes to pure and creamy butter, look for the shamrock! We’re proud to be able to offer the best butter from the Emerald Isle for front and back of house https://www.pritchitts.com/sites/all/files/site/butter-is-better-infographic.pdf …
In 1984, Sarah Furno’s mother made the first batch of Cashel Blue in her home kitchen in Co.Tipperary @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.
Foodaware 