Spaghetti with Lemon, Garlic and Breadcrumbs @Nigella_Lawson
#RecipeOfTheDay is Spaghetti with Lemon, Garlic and Breadcrumbs, a simple, last-minute (and, incidentally #vegan) supper – or lunch, if preferred! – that always seems so much more than the sum of its parts! https://nigella.com/recipes/spaghetti-with-lemon-and-garlic-breadcrumbs
Scrambled eggs with Lakeland pure Irish butter @mullingarpewter_home_living #foodaware
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Mullingar Pewter Home & Living
st_olivers and others
- mullingarpewter_home_living
- What a glorious day, we took full advantage and went to the Royal Canal for a little photo session!
Our new stock of summer hats and accessories are coming in daily, make sure to pop in not to miss a single thing!
#RoyalCanalGreenway
#irelandshiddenheartlands
#giftshop
#shoplocal
#NationalFamineWay
Health Benefits of your Favorite Fruits
HEALTH FOREVER Moo’d Irish Ice Cream – sometimes it’s all it takes..#createdincavan 😊 😃
moodicecream
Who fancies a Moo’d today?
We know we do!! 🤤
#Mood #IceCream #Weekend #Irish #Dairy #Centra #SuperValu #Summer4w
Got the gift of @nevenmaguire 24cm Non-Stick Frying Pan @dunnesstores Dundrum. #cookwithnevenmaguire #grateful
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Liked by thunderstorm6889 and others
nevenmaguire- Today I got to visit @dunnesstores new store in @dundrumtc wow what a stunning store congratulations to all the team in making this happen and best of luck to all the designers too 👏👏 I was so happy and proud of our cookwear kitchen and can’t wait to go back soon and do a cookery demo there it was amazing a lot of hard work went into this thank you to my team im delighted hope you get to visit this stunning store soon 🥰 #shopping #cookwear #fun #pots #pans #cookwithnevenmaguire6w
Kamalika @multyfarnhamcookerschool hosts Neven Maguire’s Greenway Food Trails @RTEOne @Bordbia
Multyfarnham Cookery School, Fransiscan Friary, Co.Westmeath
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katietullyx and others
- multyfarnhamcookeryschool
- Hi Everyone
Thé show featuring MCS is on tonight at 8:30pm on rte1.2w
Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL
Ingredients
- 200g plain flour
- 100g light brown sugar
- 1/4 tsp salt
- 150g porridge oats
- 200g chilled Kerrygold® Unsalted Irish Butter 227g
- 200g raspberry jam
- 200g fresh raspberries
Directions
- Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
- Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
- Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
- Once cooked, allow to cool before cutting into squares.
- Enjoy!
10 Health Benefits of Blueberries #healthaware
Dublin Bay prawns, lovage purée and boxty recipe. @Anahaugh #saturdaykitchen
Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.
By Anna Haugh
From Saturday Kitchen
Ingredients
For the kale and cabbage
- 50ml/2fl oz white wine vinegar
- 100ml/3½fl oz extra virgin olive oil
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1 garlic clove, finely chopped
- 100g/3½oz kale, finely sliced
- ½ head hispi or sweetheart cabbage, thinly sliced
- salt
For the lovage purée
- 100ml/3½fl oz double cream
- 50g/1¾oz lovage, chopped
- 50g/1¾oz kale, stalks removed, leaves chopped
- pinch salt
- pinch sugar
For the boxty
- 100g/3½oz cold mashed potato
- 100g/3½oz potato, peeled and grated
- 100g/3½oz plain flour
- 100ml/3½fl oz milk
- 1 free-range egg, beaten
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
For the Dublin Bay prawns
- 4 langoustines (or Dublin Bay prawns), shell on
- 40g/1½oz butter
- 1 garlic clove, finely chopped
- 1 lemon, zest and juice
- 4 radishes, sliced, to garnish
Method
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To make the kale and cabbage, mix the vinegar, oils, sugar and garlic together in a small bowl and season with salt. Dress the kale and cabbage with the vinaigrette and set aside.
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To make the lovage purée, heat the cream in a saucepan and add the lovage and kale. Stir well, add the salt and sugar and cook until the leaves have wilted. Transfer to a food processor or blender and blitz to a purée.
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To make the boxty, mix the mashed potato, grated potato and flour in a large bowl. Whisk in the milk and egg and season with salt and pepper. Heat the oil in a frying pan and add the potato mixture to make a thin pancake, slightly thicker than a crêpe. Cook for 2–3 minutes on each side until golden brown. Use a round biscuit cutter to make 4 small pancakes.
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To make the Dublin Bay prawns, bring a saucepan of water to the boil and blanch the prawns for 5 seconds. Immediately plunge the prawns into iced water and then peel away the shells and devein. Heat the butter, garlic and lemon juice in a frying pan and cook the prawns until they are pink and cooked through.
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To serve, place the kale and cabbage on warmed plates and top with the prawns. Dot the lovage purée around the edges of the plates and finish with the lemon zest and radish. Serve the boxty on the side.
