Falafel and giant cous cous salad, cranberry almond and pecan mix with a bottle of water – ideal meal deal @dunnesstores . Only €3.99
Green veggies like broccoli and cabbage…
Check out the #BestInSeason calendar at the #linkinbio.
bordbiaJuly brings an array of fresh, local fruit and vegetables.
From berries to broccoli and cabbage to cucumber, the options are endless!
Be sure to create delicious meals using these in season ingredients.
Check out the #BestInSeason calendar at the #linkinbio.
#BordBia #BestInSeason #Fresh #Local #InSeason
Bord Bia – Irish Food Board
#BordBia#BestInSeason#Fresh#Local#InSeason#Fruit#Vegetables’
Stay Unflappable! – Flahavans Irish Oaty Flapjacks
flahavans- The summer is here, so let the chaos begin, training, matches, summer camps, beach trips – To help with the chaos we want to help you #StayUnflappable this summer, with our Oaty Flapjacks. They provide the oaty energy to handle anything! Whose car is this packed most weekends?#FlahavansOatsEdited · 19h
No stress 😌 here. warm.dry and happy in the green grass
Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire #macnean_house_restaurant
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simplybetterds- Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:
Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
Ingredients (Serves 6-8)
For The Base:
2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
75g Butter, plus extra for greasing
For The Compote:
1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
For the Filling:
3 Simply Better Free Range Corn Fed Large Eggs
500g Cream Cheese
100g Caster Sugar
1Tbsp Cornflour
Finely Grated Rind and Juice of 2 Limes
1 Vanilla Pod, split in half lengthways and seeds scraped out
To Serve:
Simply Better Single Source Irish Jersey Cream, lightly whipped
Method:
1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
Strawberry 🍓 Juice @keelingsfruits #summerfruit
keelingsfruits- Make your own tasty Strawberry Juice in just a few minutes, stay cool for Summer. 🍓🥤 Recipe in first comment! 👇
#KeelingsFruit #StrawberryJuice #StrawberryRecipes #JuiceRecipes #SummerRecipes3w - katiekennedy342Looks delicious1 likeReply
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- keelingsfruits🍓
- RECIPE: Simply add a punnet of strawberries (hulls removed), one freshly squeezed juice from a lemon, one tbps sugar and a pint of water to blender. Add ice to a glass, garnish with your choice of garnish and serve with a straw. 🥤
Apricot Pistachio Overnight Oats @flahavans
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flahavans- Sweeten up your Monday morning with our easy to prep Apricot Pistachio Overnight Oats 😋! Packed with lots of fruit, nut and oaty goodness, these Overnight Oats are just so tasty! Simply prep in advance and chill overnight in the fridge (or chill for a minimum of 2 hours in the morning) and then you’re ready to tuck in and enjoy!
#flahavansoats #oatspiration #overnightoats
Serves 2|Takes 120 minutes
INGREDIENTS:
90g Flahavan’s Progress Oatlets
3 tbsp Desiccated Coconut
200ml Coconut Milk
260ml Water
1 tbsp Chia Seeds
400g Fresh Apricots, halved and stone removed
2 tbsp Golden Caster Sugar
40g Pistachios
METHOD:
To make the bircher, place the Flahavan’s Oats into a bowl along with the desiccated coconut, coconut milk, 200ml water and chia seeds and stir to combine. Leave in the fridge for min. 2 hours or overnight if you can.
Meanwhile, place the apricots, remaining water and golden caster sugar in a medium saucepan. Cook gently over a low-medium heat for 10-15 minutes, or until soft and broken down. Remove from the heat and leave aside to cool.
Crush the pistachios into a fine crumb using a pestle and mortar.
To assemble, spoon the bircher into two glasses adding in a layer of the apricots and sprinkle over the pistachio crumb to serve.1d
Neven Maguire’s Fish Curry @BordBia @macnean_house_restaurant
Ingredients
- 4 x 175g hake fillets, pin boned, scaled and skin on
- 2 tbsp rapeseed oil
- ¼ butternut squash, deseeded and cut into cubes
- 1 onion, diced
- 2 cloves garlic, crushed
- 2cm piece of ginger, peeled and grated
- ½ red pepper, cored and cut into thin strip
- s½ yellow pepper, cored and cut into thin strips
- ½ green pepper, cored and cut into thin strips
- ½ red chilli, seeds removed and thinly sliced
- 2 tsp mild curry powder2 tsp ground turmeric
- 1 x 400g can chopped tomatoes
- 1 x 400g tin coconut milk (Thai Gold brand, if possible)
- 100ml vegetable or fish stock
- 2 tbsp mango chutney
- 1 x 400g tin chickpeas, drained and rinsedJuice of
- 1 limeHandful of baby spinach leaves
- Sea salt and freshly ground black pepper
- Steamed basmati I rice, to serve
- 1 tbsp basil, chopped
- 1 tbsp coriander, chopped
Method
Preheat a large heavy based saucepan with the rapeseed oil over a medium heat
Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.
Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.
Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.
Add in the spinach and nestle between the fish to wilt.
Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.
Cows grazing freely on natural grass grown on Irish family owned farms @LakelandFS
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Steeped in #Irish heritage, we enjoy a rich history of developing innovative dairy products from high-quality, wholesome milk produced in the way nature intended – from cows grazing freely on natural grass grown on the lush pastures of family-owned farms.
Cupán tae, warm scones and the best butter. #homecomfort
Lakeland Dairies, dairy farming, soft climate, lush green grass.
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