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.
Pobal @ashfordcastle
Strawberry Candy Floss.@paulapastry.@ashfordcastle
paula stakelum
@paulapastry
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“They say – Never loose your Inner child”!! Strawberry Candy Floss for our Junior guests @ashfordcastle
#Afternoontea
Sligo calf minding her mum by Órla Ryan
Órla Ryan
@orlaryan
One of my favourite updates from Sligo is getting photos of the calf whose preferred seating position is this.
Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza
Ingredients
175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil
Filling
400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts
Method
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.
Foodaware 