#ThursdayThoughts – White Chocolate Mousse. @lakelandFS
Lakeland FS @lakelandFS 36 minutes ago
#DYK white chocolate is tipped to be the next ‘it’ ingredient. Teamed with seasonal strawberries this dessert is sure to be a summer menu winner 
#ThursdayThoughts https://www.pritchitts.com/recipes/white-chocolate-mousse …
Straight out of the oven, freshly made sausage rolls..@Ballymaloe.
ballymaloecookeryschool
Straight out of the oven, freshly made sausage rolls for sale in our shop. #saussagerolls #foodtogo #ballymaloecookeryschool
Barilla, Italy for shootouts!
barilla
Verified
Still in mood for fresh and tasty recipes? Here are three suggestions you can have fun making with someone this season! Go to the link in bio for the recipes to a delicious penne salad with olives, corn and roasted chicken, to the caprese salad with pesto, and wholegrain penne with tuna and avocado.2w
barilla
Verified
#passionforpasta #🍝
#barilla #pasta #pastaforlife #pastalover #beautifulcuisines #gastronomy #foodstagram #instafoodie #foodie #foodielife
@DrBrianHiggins is cooking sausages…. When he is done I will stare it him until I get sausages… This is my plan. This plan always works
Brian is cooking sausages…. When he is done I will stare it him until I get sausages… This is my plan This plan always works
Niamh’s Larder at Ballybranigan Beach with thanks to rachelallencooks
rachelallencooks
Verified
A new little gem in East Cork. Niamh from @niamhs_larder is perched in her horsebox above Ballybranigan Beach serving delicious food & drinks on Saturdays & Sundays with breathtaking views. 💙
Yoghurt is so versatile – Anna @BBCMorninglive
Honey is the only food that includes all the substances necessary to sustain life. #beefact
Haughton Honey @HaughtonHoney 17 hours ago
Honey is the only food that includes all the substances necessary to sustain life. #beefact
Yoghurt so versatile – Anna @BBCMorninglive
Rachel’s Banana Butterscotch Pudding @kerrygoldusa
I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 10-inch square gratin dish for 55 minutes.
Ingredients:
FOR THE PUDDING:
1 cup (4 oz) all-purpose flour
3 tbsp baking powder
1/2 cup (4 oz) superfine sugar
1 egg, beaten
1 banana, mashed
1 cup milk
1 tsp vanilla extract
6 tbsp (3/4 stick) Kerrygold Butter, melted
FOR THE TOPPING:
1/2 cup (4 oz) light brown sugar
2 tbsp corn syrup
2/3 cup boiling water
Softly whipped cream or vanilla ice cream
Directions:
TO SERVE:
Preheat the oven 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed banana, milk, vanilla extract and melted butter. Pour mixture into the dry ingredients and stir until combined. Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.
To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan. Bring to the boil and then drizzle over the pudding. Bake for 30–40 minutes, or until it feels slightly firm in the center. Serve with softly whipped cream or vanilla ice cream. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready—it sits quite happily.
Foodaware 