Tag: Foodaware

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Rory O’Connell – sponge filled with preserved raspberries, wrapped in pillowy marshmallow with a scattering of roses @kerrygoldirl


rorysfood
I will be making this beauty on @rteone this evening at 8 30. It’s a sponge filled with preserved raspberries and all wrapped in a pillowy marshmallow before having roses scattered all over it. It’s a special cake for the special people in your life. @kerrygoldirl @nomos.ie #cake #marshmallows #preserves #eat #delicious #ilovetocook
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Rory O’Connell – The Longest Day ☀️ ⛱️@ballymaloecookeryschool Co.Cork

https://www.instagram.com/reel/DZ2_JX7MGz9/?igsh=MTM4bTUwdDZkeXNz

  • Today marks the Summer Solstice ☀️ — the longest day of the year in the Northern Hemisphere, when the sun reaches its highest point in the sky. It has been celebrated for thousands of years as a moment of abundance, light, growth and gratitude 🌿🌾

    A time to pause and appreciate the beauty of the season — from fertile soil and flourishing gardens to shared meals and the rhythm of nature 🌸🐝

    On the longest day, the world feels bright,
    A garden held in golden light ✨
    Cows graze gently, hens scratch near,
    Bees hum softly, summer is here 🐄🐓🐝

    Courgettes hide beneath leaves of green,
    Sweet peas climb where the sun has been 🌱
    The flowers dance in the sea-salt breeze,
    And birdsong drifts through the trees 🌸🌊🐦

    In the kitchen, pans softly sing,
    With herbs and strawberries, taste takes wing 🍓🌿
    There’s joy in all that hands prepare,
    And wonder waits everywhere 🍳

    So on this solstice, bright and long,
    We greet the day with thanks and song 🎶
    For soil and seed, for sun and sea,
    For all the beauty we can see 🌞🌍💚

    Wishing you a beautiful Solstice filled with light, warmth and gratitude.2d
  • Beautiful Rory 🌞Reply
  • What a beautiful expression of the solstice..thank you Rory..2 likesReply
  • ☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️🌚🌚🌚🌚🌚🌚🌚2 likesReply
  • Beautiful ☀️Reply
  • Such a beautiful poem🙏😊Reply

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Cheesy Potato Stacks from @babyledfeeding 🤤 @dunnesstores #dunnesbaby

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  • You need to make these Christmas Cheesy Potato Stacks from @babyledfeeding 🤤 They are so good and also perfectly safe and soft enough for little babies doing baby led weaning.

    Makes 24 Mini Potato Stacks
    Prep 15 mins
    Cook time 30 mins

    1 kg baby potatoes
    2 cloves garlic
    125ml (1/2 cup) fresh cream
    Small handful grated gruyere cheese (plus an extra 3 tbsp)
    Small handful grated mozzarella
    3-4 sprigs thyme leaves finely chopped
    Small bunch parsley leaves finely chopped
    1 tsp onion powder

    To serve
    Extra finely chopped herbs
    Black pepper to season

    Preheat oven to 180ºC.

    Thinly slice the potatoes and set aside.

    Add the remaining ingredients to a bowl, leaving aside 3 tbsp of the gruyere cheese. Stir well, then add in the sliced potatoes and stir until they are fully coated. You may have to use your hands to separate the slices.

    Stack the potatoes into a mini muffin tin until they are packed to the top.

    Bake in the oven for 25 minutes, then remove from the oven and, top with a little sprinkle of the extra cheese. Return to the oven and bake for an additional 10 minutes until the top is golden brown. Remove from the oven and leave to cool slightly as this keeps the potato slices together.

    Serve with a extra herbs and a sprinkle of fresh pepper.

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Apricot Jam Breakfast Muffins with banana and honey @RTEfood

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

Ingredients

  • 2 large free-range eggs
  • 150ml pot of natural low-fat yoghurt
  • 50ml rapeseed oil
  • 2 tblsp no added sugar apricot jam
  • 1 ripe banana, mashed
  • 4 tblsp clear honey
  • 1 tsp almond extract
  • 200g of wholemeal flour
  • 50g of porridge oats, plus extra for sprinkling
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of bicarbonate of soda
  • 2 tblsp mixed seeds
  • extra apricot jam
  • a handful of flaked almonds, for sprinkling

Method

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
  5. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
  6. Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
  7. Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Notes

Recipe courtesy of Folláin