Alanna Moffitt from Blacklion Co. Cavan started at Neven Maguire’s Macnean House and Restaurant 😀
Catherine’s Citrus Apple Crumble – Odlums porridge oats
What you need:
- 175g/6oz Odlums Porridge Oats
- 125g/4oz Odlums Cream Plain Flour
- 125g/4oz Shamrock Demerara Sugar
- 125g/4oz Butter or Margarine
- Pinch of Cinnamon (optional)
- 450g/1lb Cooking Apples (peeled, cored and sliced)
- 2-3 tablespoons Sugar, to sweeten
- Rind & Juice 1 Lemon
- Rind & Juice 1 Orange
How to:
- Preheat oven to 190°C/375°F/Gas 5.
- Put the oats, flour, sugar and cinnamon if used, into a bowl.
- Rub in the butter or margarine with the tips of your fingers to form a dough.
- Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
- Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
- Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.
✨ St Brigid’s Weekend Blessings ✨ #MullingarPewter 🇮🇪
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Mullingar Pewter Home & Living
- ✨ St Brigid’s Weekend Blessings ✨
As we head into St Brigid’s Weekend, all of us at Mullingar Pewter honour Ireland’s beloved saint—patron of craftsmanship, hospitality, and new beginnings.
Her legacy of creativity and care continues to inspire the tradition and skill behind every piece we make. May this weekend bring warmth, light, and a sense of renewal to your home. ☘️
#StBrigidsWeekend #StBrigid #LaFheileBride #MullingarPewter #IrishCraftsmanship
Superfood Porridge with Chai Latte 😋 😍 @datsescafeandcakes
Superfood porridge available🍵 @datsescafeandcakes
#bestcoffeeintown#cavan#ireland#renovations#freshstart#revamp #beautifulcafe#barista#latteart#matcha#bestmacha
11h
Sarah’s Jammy Buns @RTEToday – kids love ❤️ ’em
Neven’s English Food Tour Wednesday on RTÉ One 8.30pm @macnean_house_restaurant Co.Cavan
https://www.instagram.com/reel/DTI3bACDyJ0/?igsh=dHpvMmNycmVzbmRi
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- 💫Don’t Forget Neven’s New Series Begins Tonight💫
📺RTÉ One
⏰ 8:30pm
@nevenmaguire - begins his journey in Newcastle 🏰🍞
From climbing the 847-year-old Newcastle Castle for views over the Tyne’s iconic bridges, to meeting Michelin-star pioneer Terry Laybourne for classic pub bites at The Broad Chare.
He also explores the city’s Irish connections through football legend Jack Charlton, before finishing at Big River Bakery, learning to make the famous Geordie Stottie and Pease Pudding.
History, food and heart — Newcastle delivers!
#ad
Scarlett and Tamsin Allen’s almond tart with berries:RTÉ Today Delish 😋
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
- Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
- Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
- Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
- Or you could make 12 mini tartlets and 1 x 18cm tin.
- Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
- The larger tart will take 16-18 minutes to cook.
- After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
- Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
More stories on
It’s the love ❤️ 😍 Rachel Allen @ballymaloecookeryschool Co.Cork
https://www.instagram.com/reel/DTOvkcbDl1G/?igsh=cGE4eXFtNTFwYXN5
and
- I cannot believe that it hasn’t even been a week! It’s already been an experience of a lifetime!💚🤍🧡#ballymaloecookeryschool #culinaryjourney #culinaryschool #farmtofork #organicfarmEdited · 2w
- Sooooo happy for your journey!!!❤️1 likeReply
- Amazing!! Love this for you!!👩🏼🍳👏🏽Reply
- Such magic 🪄🌱🍽️❤️1 likeReply
- My girl; you make me so proud, try it, take the chance, make a change…
Crêpes with banana, salted caramel and cream, wholemeal pikelet with blueberry 😋compote @rachelallencooks
and
Liked by ma.rcie8679 and others
- rachelallencooks
- ‘Give your pancakes a French, Australian or American twist with Rachel Allen’s delicious recipes’
“If you’re looking for a new take on this age-old recipe, try a crepe with banana, salted caramel and cream, wholemeal pikelet with blueberry compote, American pancake with maple syrup and rashers, or buckwheat blini with salmon and creme fraiche
The cooking of pancakes dates way back to prehistoric times where batters made from stoneground flour and water were cooked over fire. Sometimes leavened with yeast and other raising agents, pancakes can take on many slightly dissimilar guises. Essentially flat cakes, pancakes in France are thin and sometimes a little crisp around the edges as the name crepe would suggest: like the thin fabric with a wrinkled surface. Serve with this salted caramel sauce recipe, below, as well as banana slices and softly whipped cream. Once made, the sauce will keep for a month or more. It gets thicker in the fridge so just reheat to serve.”
Swipe along to one of the recipes, to see the others please go to:
https://www.independent.ie/life/food-drink/recipes/give-your-pancakes-a-french-australian-or-american-twist-with-rachel-allens-delicious-recipes/a2132557155.html
@independent.ie @tonygavinphotography.ie
#rarinaallen #irishexaminer #food #chef #cook #recipe #ballymaloecookeryschool6h
Cupán tae, warm scones and the best butter. #homecomfort
Lakeland Dairies, dairy farming, soft climate, lush green grass.
Foodaware 