Mediterranean Salmon Sandwich


Fish is a staple of healthy eating, so satisfy your salmon cravings with one of our favorite sandwich recipes.


  • 2 slices Wholegrain bread
  • 2 tbsp olive oil
  • 1 (6-ounce) salmon steak or fillet
  • Salt and freshly ground pepper
  • 1 cup artichoke hearts marinated in olive oil, chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons of Dairygold
  • Handful of kalamata olives, pitted and sliced
  • Red bell pepper, peeled, seeded, and chopped
  • Handful of chopped fresh flat-leaf parsley
  • Juice of 1 lemon


Heat 1 tablespoons olive oil in a nonstick skillet.

Season the salmon steak with salt and pepper. Once the pan is hot, place the salmon steak in the pan and cook until just cooked through, 3 to 5 minutes per side.

Meanwhile, mix the artichoke hearts, red onion, olives, bell pepper, parsley, lemon juice, and the remaining tablespoon olive oil in a bowl.

Once the steaks are cooked, remove from heat. Let the salmon steaks cool. Remove the skin and bones, if any and shred the meat using 2 forks.

Mix the cooled meat with the artichoke mixture in the bowl. Season it with salt and pepper to taste.

Warm them up on a griddle and place bread ontop. Next, smoother the warm bread with a generous amount of Dairygold and then take the filling and spoon ontop.

Cut the sandwiches diagonally in half, and serve. Delicious!  – See more at:

Crunchy Hasselback Potatoes

dgold hasselback mar 16

For all of our ever-broadening palates, most Irish homes still enjoy a good potato at dinnertime. So it’s always good to find new and tasty ways to dish up spuds they’ll like, such as these Hasselback potatoes – soft, crunchy and golden with Dairygold.


  • 30g / 2 tbsp Dairygold
  • 12 medium new potatoes (prewashed)
  • 5 tbsp olive oil
  • Pinch of salt


Pre-heat your oven to 400°F/ 200°C/Gas Mk 6.

Make several cuts into each potato at 3mm intervals, cutting through about half way each time.

Put your Dairygold and olive oil into a roasting dish, put it on the hob, and heat until sizzling.

Now, tip in the potatoes and turn them in the Dairygold mixture until covered. To make sure you get maximum coverage, spoon the mixture on top of the potatoes as well.

Flip each potato over in the roasting dish so it’s cut side down. Sprinkle with salt and roast for 40 minutes until cooked, golden and crisp.

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Sweet Fried Onions

sweet fried onions dgold mar 16

In any given week of family dinners, onions are always going to do a lot of heavy lifting, mostly as a flavour-enhancing recipe ingredient. But with a little Dairygold and garlic to hand, you can also serve these antioxidant-rich veg as a tasty red meat side dish.



  • 3 large onions
  • 1 finely chopped bulb of garlic
  • 1 tbsp / 15g Dairygold
  • Salt and pepper to taste
  • Swimming goggles! (optional)


To start, top and tail the onions, then remove the skin to make them easier to slice and dice.

For a surefire way to avoid tears or stinging while chopping your onions, put on a pair of swimming goggles. You’ll look a bit ridiculous, but it really works!

If that method isn’t for you, you could also try keeping your onions in the fridge once you’ve bought them, or cutting the bulb out of the onion (by making an angled, circular incision around the root) before peeling.

Chop the onions into medium sized pieces and toss them into a hot frying pan.

While the onions simmer away, finely chop the garlic into small pieces, then add them to the pan, along with a generous dollop of Dairygold.

Allow the onions, garlic and Dairygold to simmer gently for a few minutes on a low heat.

Once the pan’s contents are golden and translucent, simply season to taste with the salt and pepper just before serving.

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Avocado, Feta and Spinach Sandwich


Stuck for sandwich ideas? Why not try something new? We love this delicious avocado, feta and spinach version. Refreshing, tasty and filling!


  • 2 slices of brown bread
  • 1 medium avocados
  • Handful of spinach leaves
  • 1/2 clove of garlic
  • 3 – 4 small cubes of feta cheese
  • 2 tablespoons of lemon juice
  • 1 – 2 tablespoons of olive oil
  • 2 tablespoons of Dairygold
  • Pinch of salt and pepper
  • Basil leaves (optional)


Toast the brown bread, while warm rub the garlic clove over entire surface, then spread with delicious Dairygold.
Cut avocado in half and remove stone. Use spoon to remove from skin and put into a bowl with salt and pepper, lemon juice and olive oil.
Mix well, you can also lightly mash up the avocado if you prefer.
At this stage, you can add the spinach leaves to your bread.
Spoon on the avocado mix and top with crumbled feta.

Luscious Carrot Cake

dairygold carrot cake

The first time your kids hear ‘carrot cake’, they might pull a face – a cake with carrots in it? – but once they try some of this deliciously moist, sweet and dense dessert, they should be all smiles. This cake should get you between 12 and 16 slices, depending on how generous you are!


  • 150g Dairygold Baking Block, melted
  • 150g light brown sugar
  • 3 eggs
  • 200g self-raising wholemeal flour
  • 1 tsp bicarbonate of soda
  • ½tsp salt
  • 1 tsp ground cinnamon
  • ½tsp ground nutmeg
  • Zest of 1 orange
  • 100g raisins
  • 200g grated carrot
  • 100g pecans

For the icing:

  • 130g Dairygold baking block
  • 300g soft cream cheese
  • 160g icing sugar


Preheat your oven to 180°C/350°F/Gas Mk 4.

Prepare a rectangular cake tin (or two sandwich tins) by lining it with lightly greased greaseproof paper, leaving some overlapping the edges.

Beat the sugar, Dairygold Baking Block and eggs together until the mixture has doubled in size.

Next, fold in the flour, bicarbonate of soda, salt and spice, making sure to mix well.

Stir in the carrots, raisins and nuts until they’re evenly mixed through.

Pour into your tin(s) and bake for 35-40 minutes, before allowing to cool.

While that’s happening, beat together the icing ingredients and smooth over the cooled cake.

If you made two cakes in sandwich tins, you can create a middle layer of icing for double the creamy deliciousness!

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Dairygold Teacake Loaf

dairygold teacake

We’re not sure if teacakes are so called because they go so well with a cuppa, but that’s our theory and we’re sticking to it. This sweet, fruity bake is best served still warm from the oven, with Dairygold melting into each slice. Mmm… even writing this makes us want to put the kettle on!


  • 100g Dairygold Baking Block
  • 150g self-raising flour
  • 200g mixed fruit
  • 100g brown sugar
  • 2 eggs, lightly beaten
  • A pinch of mixed spice
  • A pinch of salt


Preheat your oven to 170°C/325°F/Gas Mk 3.

Line a cake tin with lightly buttered greaseproof paper, allowing some to overlap the edges.

Pour your mixed fruit into a saucepan, cover with water and bring to the boil.

Once boiling, reduce the heat and let the fruit simmer for 5 minutes.

Drain off the water and transfer the fruit to a large mixing bowl.

Add a softened 100g of Dairygold Baking Block, followed by the sugar, flour, spice, beaten eggs and a pinch of salt.

Once you’ve mixed all this together until well blended, pour the mix into your cake tin.

Bake in your preheated oven for an hour, then remove to cool – but not too much!

– See more at: