You don’t need to count
#calories, ever, but you do need an awareness!#alcohol
Blueberry & Pecan muffins fresh from the oven…Murrays -Salthill by the Sea
Blueberry & Pecan muffins fresh from the oven…Vegan friendly and baked in fully compostable cases 
🌱
Molly Malone’s cockle and mussel chowder @rachelallen1
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
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.
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
Chocolate Roulade with Strawberries and Avonmore Cream
It’s one of our favourite days of the year! World Baking Day! Why not Add a Splash of Magic to the day and bake this Chocolate Roulade with Strawberries and Avonmore Cream http://bit.ly/1RAJ2zs
Kerrygold Rustic Raspberry Tart #foodaware
Serves:
4 to 6 servings
Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.
Ingredients:
- Crust:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
- 1 large egg yolk (reserve white)
- 3 to 5 teaspoons ice water
- Filling:
- 2 cups raspberries
- 3 tablespoons sugar
- 2 teaspoons cornstarch
Directions:
To Make Crust:
Heat oven to 425° F. In food processor, whirl together flour and salt. Add Kerrygold Pure Irish Butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.
To Fill Tart:
Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.
Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.
Salmon & Sesame Seed Cakes
Ingredients:
25g/1oz Odlums Cream Plain Flour 213g tin Red or Pink Salmon, drained and flaked 200g/8oz potatoes, cooked and mashed 1 Egg, beaten 1 tablespoon chopped Fresh Dill 1 teaspoon finely grated Lemon Rind 1 Dill Cucumber, finely chopped Sesame Seeds to coat
Method:
- Mix all ingredients, except sesame seeds, together and season with salt and pepper.
- Mix well and shape into 6 fish cakes and lightly coat in sesame seeds.
- Pan fry in hot oil for 3 minutes on each side or until golden brown.
- Drain on paper towel and serve.
Rachel’s Quick Fruit Brulée
In a large bowl, toss the sliced bananas, the chopped nectarines or peaches, whichever you are using, and the quartered strawberries with one tablespoon of the caster sugar and the lemon juice. Divide between individual bowls, adding a few blobs of the mascarpone or whipped cream, whichever you’re using, to each one.
Next, make the caramel to go on top. Place the 100g (3ƒoz) caster sugar in a small to medium saucepan on a medium heat and stir. It will begin to look lumpy and sandy, but don’t worry – just keep stirring. Eventually, it will become viscous, turning from golden to a rich caramel colour. Altogether, this can take up to about 12 minutes.
Using a spoon, carefully drizzle all the caramel over the mascarpone or whipped cream, whichever you’re using, and over the fruit. Set aside for about five minutes, just to allow the caramel to cool and set hard, then serve.
Peach Recipes:
Chocolate Roulade with Strawberries and Avonmore Cream
It’s one of our favourite days of the year! World Baking Day! Why not Add a Splash of Magic to the day and bake this Chocolate Roulade with Strawberries and Avonmore Cream http://bit.ly/1RAJ2zs
Foodaware 
Info:
Serves 4–6
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients