There is nothing like a new 🐥 baby 😞@dunnesstores
Your little squish in summer ☀️ Warm-weather tiny style has landed 🤗
Roasted tomato and basil risotto @KerrygoldUSA
Kerrygold USA
@KerrygoldUSA
Bask in the warmth of rich summer flavors with sweet basil pesto and roasted tomatoes. https://kerrygoldusa.com/recipes/roasted-tomato-and-basil-risotto/
Smoked Salmon with Boxty Pancakes and Soured Cream
Boxty is a traditional Irish pancake made with a mixture of mashed and grated raw potatoes. Combined with smoked salmon it makes a great brunch or lunch dish.
Serves 4
Ingredients
- 250g potatoes, peeled, cooked and mashed
- 250g raw potatoes, peeled and grated
- 100g plain flour
- 125ml milk
- Salt and freshly ground black pepper
- 1-2 tablesp. olive oil
- A knob of butter
- 8 sliced of smoked salmon
- 150ml soured cream
To Cook
Put both the mashed and grated potatoes in a bowl. Sprinkle over the flour and seasoning and mix until evenly combined. Add the milk, little by little, until you have a dropping consistency.
Heat a little oil in a non-stick frying pan over a medium heat. Add a knob of butter. When the butter begins to foam, spoon a tablespoon of the mixture into the frying pan. Cook for a couple of minutes on each side until golden brown. Depending on the size of the pan you can cook two or three at the same time.
Remove from the pan and keep warm while you finish cooking the pancakes. Serve with sliced smoked salmon and a spoon of soured cream.
Odlums, We’re baking our fresh fruit flan this weekend:
We’re baking our fresh fruit flan this weekend: light sponge, freshly whipped cream & juicy, seasonal berries. Yum! http://bit.ly/2uy8YJb
Beautiful Lough Oughter and historic Clough Oughter Castle. One of the last outposts to hold out against the forces of Oliver Cromwell.
Starkly beautiful 400 year-old island fortress. One of the last outposts to hold out against the forces of Oliver Cromwell. Owen Roe O’Neill, the revered commander of the armies of Ulster, met his death in 1648. Boat,canoe and kayak trips available form Cavan Adventure Centre. Source: THIS IS CAVAN
Keelings Strawberry Refresher #hydration
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- keelingsfruits☀️🍓
- Try our delicious , thirst quenching keelings strawberry refresher 🍓☀️
Recipe
1. Put 300g of keelings strawberries in a pan with the sugar, half of the thyme, the lemon zest and 150ml water. Bring to the boil, then simmer for 10 minutes, stirring, until the liquid is red and the strawberries soft.
2. Pour through a sieve into a jug, pushing as much syrup through the sieve as possible, and leave to drain for a few minutes. Discard the berries.
3. Allow the syrup to cool, then place in the fridge to chill for at least one hour.
4. Place the ice in a larger pitcher. Add the remaining strawberries and thyme along with the lemon juice and the cooled strawberry syrup. Stir and top up with sparkling water to serve
Enjoy ☺️
Recipe by @easyfoodmag1w
A great big thank you to Marina Azevedo for shaping the sourdough @ballymaloecookkeryschool
ballymaloecookeryschool
A great big thank you to Marina Azevedo @marinamorenah2o for coming to my rescue yesterday, and shaping all the sourdough. Thank you Lucy Stocks @lucy_makes_stock for getting up early this morning with Marina to bake it off in the #ballymaloebreadshed , ( I hope you had a beautiful sunrise,) sorry about the oven, then shaping, making, and feeding more sourdough, before rushing off to class. Thank you Marina and Lucy, for keeping the show on the road! #learnatballymaloe #12weekcertificatecourse #ballymaloecookeryschool
Aveen Bannon gives us the low-down on Magnesium.@keelingsfruits
Keelings Fruits @keelingsfruits 7 minutes ago
“Did you know that magnesium is involved in over 300 functions in the body and is the 4th most abundant mineral in the body?” Aveen Bannon gives us the low-down on Magnesium. Find out more here: https://keelings.ie/magnesium/ #Keelings #Nutrition
.@nevenmaguire makes Spaghetti Carbonara @dunnesstores Italian ♥️ cooking
https://www.instagram.com/reel/C3DxXB-KVno/?igsh=MWZkMHBxZTduaTN1Yg==
dunnesstores#Ad | - This Spaghetti Carbonara uses just four simple ingredients along with some salt and pepper and is ready in less than 15 minutes. Find the full recipe from our @simplybetterds brand ambassador @nevenmaguire below:
Ingredients
1 Pack Simply Better Italian Bronze Spaghetti
2 Packs Simply Better Guanciale Pepato, cut into strips
4 Simply Irish Better Free Range Corn Fed Large Eggs and 2 Yolks
1 Pack Pecorino Romano PDO, finely grated
Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
Method
1. Bring a large saucepan of water to a rolling boil. Season with salt and cook the spaghetti for 10 minutes until al dente.
2. Meanwhile, heat a non-stick frying pan over a high heat. Sauté the Guanciale for 2-3 minutes until crisp. Drain off the excess fat and tip on to a plate to cool.
3. Beat the eggs and yolks in a mixing bowl until lightly and fluffy. Season generously with pepper and fold in most of the pecorino, reserving some to garnish.
4. Drain the spaghetti, reserving a small cupful of the cooking water and immediately tip into the bowl with the egg mixture. Add most of the Guanciale, reserving some for garnishing, and toss with a tongs until evenly combined. The heat of the spaghetti will be enough to create a smooth silky sauce – you can add a little of the reserved cooking water if you think it needs it. Divide among bowls and garnish with the rest of the Guanciale and Pecorino to serve.
Neven’s Top Tip: Reserving a small cupful of the pasta cooking water when draining can be used to enhance the silkiness of the cooking sauce before serving3d
Neven Maguire’s Baked Eggs make for a very tasty breakfast!
Food on RTÉVerified account @RTEfood 44 minutes ago
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Neven Maguire: Home Chef
Neven Maguire: Home Chef
Ingredients
- Butter, for greasing
- 2 ripe vine tomatoes, peeled, seeded and finely chopped
- 4 large eggs
- 4 tblsp cream
- 25g (1oz) mature cheddar cheese, finely grated
- 1 tsp snipped fresh chives
- Sea salt and freshly ground black pepper
- Griddled sourdough bread sliced into chunky fingers, to serve
Method
- Preheat the oven to 190°C (375°F/gas mark 5).
- Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom.
- Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the cheddar on top.
- Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan.
- Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
- Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.
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