Celebrate Feed the Birds Day by making your very own bird feeders using an apple! Steps: 1. Cut an apple into slices and remove the core. 2. Tie a string around your apple ring. 3. Coat the apple in peanut butter and roll in some birdseed. 4. Hang your apple feeder on a tree!
Easy meal idea: 2 eggs cooked in #kerrygold and topped with grated cheddar with avocado and blackberries on the side.
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Follow and dm me @keto_sarah_ if you want to get free keto recipes for 7 days ❤️
flahavans We’re so delighted to see our good friends at @gleniskinsta back up and running, producing their amazing organic yoghurts, and to celebrate here’s a throwback to a recipe we created together back in the summer of 2020. This Cranberry & Pecan Porridge bread recipe is t-oatally worth the effort, so stock up on your oats and yoghurt and get creative in the kitchen! Make sure to tag us and @gleniskinsta if you give it a go! #FlahavansOats#FriendsOfFlahavans#IrishBrands
Serves 8|Takes 65 minutes
INGREDIENTS:
360g of Flahavan’s Organic Oats 500g of Glenisk Organic Natural Yogurt 60g of Pecans (reserve a few to decorate the top) 50g of Dried Cranberries 60g of Honey 1 Egg 2 tsp Bicarbonate of Soda 4 tbsp of Milk Pinch of Salt
METHOD:
Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes. Preheat the oven to 180°c. Grease and line a 2lb loaf tin with parchment paper. Add the yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes. Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well. Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does it’s cooked). Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice15m
He also meets with @kinsalemeadco to learn about the process of making mead, the world’s oldest alcohol.
Tune in to @rteone to find out what seafood Cork has to offer! If you feel inspired, why not visit the Bord Bia website for lots of delicious recipe inspiration 🐠
Best served with a cup of tea and shared with those you love, this Almond Breakfast Cake recipe is a must-have this season. https://kerrygoldusa.com/recipes/almond
This is my favourite – along with all my other favourites. I love the buttery, eggy creaminess of the sauce, saltily-spiked with hot-cubed bacon: it’s comforting, but not in a sofa-bound kind of way. It feels like proper dinner, only it takes hardly any time to cook. This is my most regular dinner for two: I keep, at all times, the wherewithal to make it in the house.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 1-2 Metric Cups
200 grams spaghetti
2 teaspoons olive oil
100 grams guanciale or pancetta in one piece
4 x 15ml tablespoons dry white vermouth or wine
1 egg yolk
1 whole egg
4 tablespoons freshly grated parmesan cheese
a grind of black pepper
a grating of fresh nutmeg
approx. 20 grams unsalted butter
Method
Put water on for the pasta and when it’s boiling add a decent amount of salt and then, when it’s boiling again, the spaghetti. Italians say the water pasta cooks in should be as salty as the Mediterranean.
Cut the rind off the pancetta (or guanciale if you’ve been able to get it) and put the rind in the pan with the oil on medium to high while you dice the rest of the pancetta. Then add it and fry for about 5 minutes, maybe more, until it is beginning to crisp. Remove the rind (I like to eat it, but you may not feel the same way.) Throw in the vermouth and let it bubble away for about 3 minutes until you have about 2 teaspoons or so of syrupy wine-infused bacon fat. Remove from the heat.
For the egg mixture, simply beat the yolk, the whole egg, the cheese, the pepper and the nutmeg (the pancetta and the cheese should provide enough salt) together with a fork. When the pasta’s ready, quickly put the bacon pan back on the heat, adding the butter as you do so. Remove a cupful of pasta-cooking water and then drain the spaghetti and tip it into the pancetta pan. Mix it well together, then turn off the heat (take the pan away from the hob if your stove’s electric).
Pour the egg mixture over the bacony pasta and quickly and thoroughly turn the pasta so that it’s all covered in the sauce. Whatever you do, don’t turn the heat back on or you’ll have scrambled eggs; in time, the hot pasta along with the residual heat of the pan will set the eggs to form a thickly creamy sauce that binds and clings lightly to each strand of pasta. Add a tablespoon or so, going gently, of the pasta cooking water as you toss it all together. This will help make the sauce creamier.
This makes two platefuls: it’s up to you whether you conclude this is enough for one or two of you.
Foodaware 