You don’t need to count
#calories, ever, but you do need an awareness!#alcohol
Setanta Potatoes with Basil & Dairygold
If Roosters always rule at your dinner table, why not give Setantas a go? Named after the young Cú Chulainn, these floury new season potatoes have Rooster lineage – and speaking of Irish legends, they’re only fabulous with a dollop of Dairygold! If Setantas aren’t in season, Home Guards are just as good.
Ingredients
- 1 large Setanta potato
- 1 tbsp / 15g Dairygold
- Cracked black pepper
- Sea salt
- Sprinkle of fresh basil (optional)
Instructions
Boil or steam a large Setanta potato until light and fluffy (this should take about 20 minutes).
While you’re waiting for the potato to cook, if any of the family want to know who the original Setanta was, now’s a good time to tell them. You can’t beat a good Irish myth.
Add a pinch of salt, a dash of cracked black pepper and (of course) a dollop of Dairygold.
If you have some to hand, add a little extra depth by topping with a sprinkle of fresh basil. This will really bring out the potato’s natural flavour.
Other recipes you might like
– See more at: http://www.yourdairygold.ie/food-made-better/setanta-potatoes-with-basil-dairygold.aspx#sthash.EgeAahLr.dpuf
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:
Setanta Potatoes with Basil & Dairygold
If Roosters always rule at your dinner table, why not give Setantas a go? Named after the young Cú Chulainn, these floury new season potatoes have Rooster lineage – and speaking of Irish legends, they’re only fabulous with a dollop of Dairygold! If Setantas aren’t in season, Home Guards are just as good.
Ingredients
- 1 large Setanta potato
- 1 tbsp / 15g Dairygold
- Cracked black pepper
- Sea salt
- Sprinkle of fresh basil (optional)
Instructions
Boil or steam a large Setanta potato until light and fluffy (this should take about 20 minutes).
While you’re waiting for the potato to cook, if any of the family want to know who the original Setanta was, now’s a good time to tell them. You can’t beat a good Irish myth.
Add a pinch of salt, a dash of cracked black pepper and (of course) a dollop of Dairygold.
If you have some to hand, add a little extra depth by topping with a sprinkle of fresh basil. This will really bring out the potato’s natural flavour.
Other recipes you might like
– See more at: http://www.yourdairygold.ie/food-made-better/setanta-potatoes-with-basil-dairygold.aspx#sthash.EgeAahLr.dpuf
Debbie’s Red Quinoa Tabbouleh with Toasted Pinenuts and Pomegranates
Odlums Red Velvet Cupcakes & Cream Cheese Topping
What you need:
- 200g/7oz Odlums Cream Plain Flour
- 125g/4oz Butter (room temperature)
- 150g/5oz Granulated Sugar
- 1 Egg
- 2½ tablespoons Cocoa Powder, sieved
- ½ teaspoon Goodall’s Vanilla Extract
- 25ml/1 bottle Goodall’s Red Colouring
- 150ml/¼pt Buttermilk
- Pinch of Salt
- ½ teaspoon Odlums Bread Soda, sieved
- 1½ teaspoons White Vinegar
Topping
- 125g/4oz Butter (room temperature)
- 100g Cream Cheese
- 325g/11oz Icing Sugar (sieved)
- 1 teaspoon Goodall’s Vanilla Extract
How to:
- Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
- Cream butter and sugar together until light and creamy. Add the egg and beat well.
- Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
- Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
- Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
- Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
- Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
- When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked
Organic Berries in a Lemongrass Syrup with Natural Yogurt
Serves 4
Ingredients
- 2 lemon grass stalks, finely chopped
- 225g sugar
- Juice and zest of 1 lime
- 300g blackberries
- 300g raspberries
- 300g strawberries, halved and quartered
- Organic natural yoghurt
To Cook
Put the lemongrass into a saucepan with the sugar and 1/2 litre of water, stir until the sugar dissolves, then bring to the boil. Reduce the heat and simmer for 2 minutes. Cool, cover and chill overnight for the flavours to infuse. Strain the syrup and add the lime juice and half the lime zest.
Serving Suggestions
Divide the fruit between 4 bowls, pour over some syrup and scatter the remaining lime zest. Any leftover syrup will hold in the fridge for up to three weeks. Serve with a bowl of natural yoghurt.
10 Health Benefits of Oranges
A Health Blog 
Homemade strawberry cheesecake #kerrygold
- kerrygoldusaHomemade strawberry #cheesecake spread on top of buttery brioche toast. The perfect way to change up your #breakfast routine or add a sweet treat to Sunday #brunch. #Kerrygold
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INGREDIENTS:
2 slices of brioche bread (1″+ thick)
3 tablespoons Kerrygold Salted Butter
1 teaspoon granulated sugar
1/4 cup whipped cream cheese
1/4 cup + 2 teaspoons powdered sugar (can substitute honey or coconut sugar)
1/4 teaspoon orange zest (or orange blossom water)
1/2 cup sliced strawberries
Coarse sugar, optional
DIRECTIONS:
Preheat a skillet over medium heat.
Butter each side of the bread, saving 1 tablespoon of the butter for the skillet. Sprinkle the bread with granulated sugar. Add the remaining tablespoon of butter to the hot skillet, and then add the bread to the skillet. Toast the bread on each side until golden brown, about 1 minute per side.
Meanwhile, slice the strawberries and toss them with 2 teaspoons of powdered sugar. Set aside.
In a small bowl, beat together the cream cheese, remaining 1/4 cup of powdered sugar and orange zest until fluffy.
Remove the toast from the skillet, and top each slice with the cheesecake filling, followed by the strawberries. I like to sprinkle coarse sugar on top before serving, but it’s optional. - switchbackkitchenYum!
- coastiekitchen@makinitmobetta
- hezzidThese look amazing
- skippingawayYum🍓
This Seasonal Slaw is Great @glenisk
GleniskVerified account @Glenisk 17 minutes ago
#GetOutdoors this long weekend! This Summer Slaw is a great accompaniment to any picnic or barbecue 
http://glenisk.com/recipes/coleslaw …
Foodaware 
Ingredients
(serves 4)
2 bananas, peeled and cut at an angle into 5mm (ªin) thick slices
4 nectarines or peaches, stones removed and flesh cut into wedges 5mm (ªin) thick
16 strawberries, hulled and quartered
100g (3ƒoz) caster sugar, plus an additional tablespoon of caster sugar
1 tablespoon lemon juice
4 tablespoons mascarpone or whipped cream