Blueberry & Pecan muffins fresh from the oven…Vegan friendly and baked in fully compostable cases 
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Poached Eggs on Tomato and Mushroom Toasts @BordBia with a glass of milk 🍼
Ingredients
- Olive oil
- 2 large flat mushrooms, thinly sliced
- Pinch of salt & black pepper
- 1 tablesp. white wine vinegar
- 4 eggs
- 4 thick slices of good bread, toasted on one side
- 4-6 cherry tomatoes, thinly sliced
- 4 slices cheese
To Cook
Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.
Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.
Nutritional Analysis per Serving
Protein: 16g
Carbohydrates: 25g
Fat: 16g
Iron: 2.2mg
Energy: 292 kcal
http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx
Darker the banana the better.. 🌑🕶️
Fit Bharat
@FitBharat
Darker the banana the better ! Fully ripe banana with dark patches on skin produces TNF (Tumour Necrosis Factor)which has the ability to combat abnormal cancer cells. If you are regular with your exercise you can/should have 2 banana max in a day.
Hot-Smoked Salmon Tacos. @KerrygoldIRL. #foodaware
Kerrygold Ireland @KerrygoldIRL 4 hours ago
A brilliant mid-week supper from @ImenMcDonnell Hot-Smoked Salmon Tacos. Combining smoky chipotle with garden-fresh kale and cabbage verde, these fish tacos pack a rich and flavorful yet balanced punch, not to mention plenty of omega-3s and antioxidants https://kerrygold.com/ie/recipes/farmettes-hot-smoked-salmon-tacos/ …
Odlums Salted Caramel & Chocolate Mousse recipe
Salted Caramel & Chocolate Mousse
CategoryChristmas
Chill Time60 mins
What you need:
For the salted caramel sauce
- 125g/4oz Granulated Sugar
- 2 tbsp Water
- 2 tbsp Golden Syrup
- 50g/2oz Butter
- 170ml carton Double Cream
- ½ tsp sea salt
For the mousse
- 350g Dark Chocolate, chopped into small pieces
- 50g/2oz Butter
- ½ tsp Goodall’s Vanilla Extract
- 8 Eggs, separated
- 1 tbsp Shamrock Golden Caster Sugar
To serve
- Double Cream, whipped
- Chocolate, grated
How to:
- For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with cling film and cool completely.
- For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla.
- In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated
- Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse.
- Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream and chocolate shavings.
Goatsbridge Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo #MagKirwan
INGREDIENTS
450g/18oz baby potatoes
3 tbsp. mayonnaise
½ lemon, juice only
1 tsp. dried dill
sea salt and freshly ground pepper
2 spring onions
2 tbsp. capers
100g/4oz tin of smoked trout, drained and flaked
2 hard boiled eggs, chopped, optional
The featured recipe this month of warm potato salad with smoked trout, capers & lemon mayo comes from Kristen Jensen, co-author of Sláinte: The Complete Guide to Irish Craft Beer and Cider (2014), and Secretary of the Irish Food Writers’ Guild. You can find Kristen’s original version on page 80 of Fishwives, a cookbook by Goatsbridge, available from select bookstores or online.
Step 1
Place the potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about ten minutes, until the potatoes are cooked through and tender when pierced with the tip of a knife. Drain well and allow to cool slightly – just so they stop steaming.
Step 2
Meanwhile, whisk together the mayonnaise, lemon juice, dill and a pinch of salt and pepper in a small bowl. Transfer the warm potatoes to a mixing bowl and pour over the lemon mayonnaise, stirring to coat the potatoes evenly.
Step 3
Thinly slice the spring onions on the diagonal, including the green tops. Add to the potatoes along with the capers and stir together. Divide the potato salad between two shallow bowls and scatter the flaked trout and chopped hard boiled eggs, if using, on top. Season with another pinch of salt and pepper and serve while the potatoes are still warm.
http://goatsbridgetrout.ie/recipe/warm-potato-salad-smoked-trout-capers-lemon-mayo-recipe/
Chicken breast stuffed with Cashel Blue Cheese @KerrygoldUSA
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Cashel Blue Cheese liked
The secret to chicken breast that’s bursting with flavor? Stuff it with tangy Cashel Blue cheese. http://bit.ly/KerrygoldCashelBlueChicken …
Chia seed pudding recipe using Glenilen Farm raspberry yoghurt.
- glenilenfarmTina from The Worktop created this simple chia seed pudding recipe using Glenilen Farm raspberry yoghurt.
Simply mix 1/2 cup of yoghurt, 1/2 cup of milk, 2 tbsp of chia seeds and leave in the fridge over night.
In the morning top with granola, raspberries and extra yoghurt for a delicious breakfast!
For a quick grab and go breakfast allow to set in Glenilen Farm 160g glass jars, pop the lid back on and it’s ready to go!
#breakfastinspo #glenilenfarm #theworktop #healthybreakfast #grabandgo #quickandeasy #regram - yasminpoyserSophiepoyser lovely giveaway x
Dairygold Avocado Breakfast Bake
For a protein-packed brekkie, made with just three ingredients, try this tasty avocado breakfast bake.
Ingredients
- 2 large avocados
- 4 eggs
- 4 rashers
Instructions
First, fry the rashers, allow to cool and set aside. (For a healthy option, place your rashers under the grill and cook to your liking)
De-stone and cut the avocados in half, scooping out a little of the flesh so the eggs have room to sit.
Crack an egg into the centre of each avocado half.
Carefully place onto a baking tray so that the eggs dont spill out of the centre.
Cook in a pre-heated oven at 205°C/400°F for about 15 minutes, or until the eggs are cooked to your liking.
Top each one with two rashers, and season with salt and pepper.
Who said eating healthy had to be boring! – See more at: http://www.yourdairygold.ie/food-made-better/Avocado-Breakfast-Bake-
Flahavans Simple Oat & Blueberry Scones @RozannaPurcell
Flahavan’s Porridge Retweeted
Rozanna Purcell Simple Oat & Blueberry Scones 
Check out the recipe over on @FlahavansIRL http://flahavans.ie/2mins #moveeatbreathe
Foodaware 