Food on RTÉVerified account @RTEfood 10 hours ago
Donal’s Sauteed potatoes with garlic and rosemary – http://ow.ly/oufQ30i79RO
Donal Skehan’s sauteed potatoes with garlic and rosemary @RTEfood
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
Bruschetta Pizza with Irish Cheese @KerrygoldUSA
The Tuscan flavors of warm bruschetta topped with bubbling Irish cheese – truly a taste to behold. This pizza is a wonderful oven-baked twist on the traditional appetizer, making a perfect shared starter or a meal of its own.
Prep: 20 minutes
Cook: 12 to 15 minutes
Serves: 6 main dishes or 12 appetizer servings
Ingredients:
- 2 cups seeded, diced fresh tomato
- 2 tablespoons snipped fresh basil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons minced fresh garlic
- 1 pound pizza dough
- Flour
- 1 (7-oz.) package Kerrygold Dubliner Cheese, shredded
- 3 tablespoons shredded Kerrygold Reserve Cheddar Cheese
Directions:
Preheat oven to 450°F and line 2 large baking sheets with parchment paper. In a small bowl, stir together tomato, basil, olive oil, vinegar and garlic; set aside. Divide dough into 3 equal pieces. Roll each into a 9-inch circle or 10 x 8-inch rectangle on a lightly floured board. Transfer to prepared baking sheets and sprinkle with Kerrygold Dubliner Cheese. Bake for 12 to 15 minutes or until cheese is lightly browned on the edges. Using a slotted spoon, place equal amounts of tomato mixture on each pizza and sprinkle with shredded Kerrygold Reserve Cheddar Cheese.
Donal Skehan’s sauteed potatoes with garlic and rosemary @RTEfood
Food on RTÉVerified account @RTEfood 10 hours ago
Donal’s Sauteed potatoes with garlic and rosemary – http://ow.ly/oufQ30i79RO
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
Donal Skehan’s sauteed potatoes with garlic and rosemary @RTEfood
Food on RTÉVerified account @RTEfood 10 hours ago
Donal’s Sauteed potatoes with garlic and rosemary – http://ow.ly/oufQ30i79RO
What’s in the Fridge Omelette.@bordbia
Brunch, lunch or dinner in 15 minutes.
Serves 4
Ingredients
- 1½ tablesp. olive oil
- 4-6 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 8 eggs, beaten with 2 tablesp. freshly grated cheese
- A little salt and freshly ground black pepper
- Chopped parsley
To Cook
Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.
When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.
Serving Suggestions
To serve, sprinkle with parsley and cut into wedges.
Note
You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.
http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx
Mary Flahavan’s Chunky Tomato and Oat Soup- a meal in a bowl!
Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
Mary Flahavan’s Chunky Tomato and Oat Soup- a meal in a bowl!
Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
Bruschetta Pizza with Irish Cheese @KerrygoldUSA
The Tuscan flavors of warm bruschetta topped with bubbling Irish cheese – truly a taste to behold. This pizza is a wonderful oven-baked twist on the traditional appetizer, making a perfect shared starter or a meal of its own.
Prep: 20 minutes
Cook: 12 to 15 minutes
Serves: 6 main dishes or 12 appetizer servings
Ingredients:
- 2 cups seeded, diced fresh tomato
- 2 tablespoons snipped fresh basil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons minced fresh garlic
- 1 pound pizza dough
- Flour
- 1 (7-oz.) package Kerrygold Dubliner Cheese, shredded
- 3 tablespoons shredded Kerrygold Reserve Cheddar Cheese
Directions:
Preheat oven to 450°F and line 2 large baking sheets with parchment paper. In a small bowl, stir together tomato, basil, olive oil, vinegar and garlic; set aside. Divide dough into 3 equal pieces. Roll each into a 9-inch circle or 10 x 8-inch rectangle on a lightly floured board. Transfer to prepared baking sheets and sprinkle with Kerrygold Dubliner Cheese. Bake for 12 to 15 minutes or until cheese is lightly browned on the edges. Using a slotted spoon, place equal amounts of tomato mixture on each pizza and sprinkle with shredded Kerrygold Reserve Cheddar Cheese.
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