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
Odlums Blackberry & Walnut Teabread #homebaking
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Ingredients:
350g/12oz Odlums Cream Plain Flour
50g/2oz Margarine (room temperature)
150ml/¼ pt milk
2 Eggs
125g/4oz Sugar
2 Teaspoons Baking Powder
50g/2oz Shamrock Chopped Walnuts
Rind of Lemon
150g/5oz Blackberries
Method:
- Preheat oven to 190°F/375°F/Gas 5. Grease and base line a 900g/2lb Loaf tin.
- Put the margarine, milk, eggs and sugar into a bowl and beat well together.
- Stir in the flour, baking powder, walnuts and lemon rind. Finally fold in the blackberries.
- Transfer to prepared tin and smooth top.
- Bake for about 40 minutes until risen and firm to the touch. Gently insert a knife into the deepest part of the bread and it should come out clean.
- Turn onto a wire tray to cool.
.@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.
Panzanella Salad with our sundried tomato and basil butter blend @kerrygoldusa #foodaware
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- kerrygoldusa
- Move over caesar salad. This vibrant, flavorful Panzanella Salad with our sundried tomato and basil butter blend is a delight for the whole table.
Panzanella with Sundried Tomato & Basil Butter recipe link in bio.Edited · 1w 
elinasaiach😍😍
Iced Clementine & White Chocolate Parfait, Orange & Poppy Seed Cake, Dark Chocolate Truffle, Curry Gel @CottageLeitrim
Kerrygold Chocolate Hazelnut Eclairs
Ingredients:
- For the choux pastry:
- ½ stick of Kerrygold Unsalted Butter
- ½ cup of water
- ¾ cup of plain flour, sifted
- 3 large free range eggs
- For the crème patisserie:
- 6 large free range egg yolks
- ⅔ cup of sugar
- ⅓ cup of cornflour
- 2 cups of milk
- 1 vanilla pod
- ½ stick of Kerrygold Unsalted Butter
- For the chocolate glaze:
- ⅔ cup of good quality dark chocolate
- ¼ cup of cream
- ½ stick of Kerrygold Unsalted Butter
- ½ cup of roasted hazelnuts, roughly chopped
Directions:
- Preheat the oven to 425˚F and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
- Beat the eggs in a small bowl. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
- Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
- Place in the oven, reducing the heat to 375˚F for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
- For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
- While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
- Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
- Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
- 9 For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
- 10 To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pâtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.
Yoplait Skyr, your snack host, boasts high protein, creamy texture, and vitamin D plus B6 for energy*.
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- yoplaitskyruk
- When you’ve got a busy life, the last thing you’d want is a snack mishmash that won’t fuel your agenda. 📆
Yoplait Skyr, your snack host, boasts high protein, creamy texture, and vitamin D plus B6 for energy*.
Satisfy your cravings with this all-in-one container, perfect for wherever you are. What flavour will you be stocking your fridge with? Share your indulgent choice in the comments.🍓
*Vitamin B6 contributes to normal energy-yielding metabolism.
A varied and balanced diet is important as part of a healthy lifestyle.
#YoplaitSkyr #ActiveLifestyle #FuelYourDay #ElevateYourSnack6d
Apple Crumble Cookie Scones with Flahavan’s Progress Oats
Apple Crumble Cookie Scones
Pack some oaty goodness into your child’s lunchbox with these yummy apple crumble scones!
Serves 8|Takes 25 mins
INGREDIENTS:
1/4 cup (50g) Melted Butter1/3 cup (70g) Brown Sugar1/3 cup (80ml) Milk1 Egg1 cup (150g) Self Raising Flour1 cup (100g) Flahavan’s Oats1 tsp Baking Powder1 cup Chopped Apple (1 large apple)
For the Crumble (Optional):• 1/4 cup (25g) Flahavan’s Oats• 1 tbsp Brown Sugar• 1 tsp Cinnamon• 30g Butter (softened)(Note: Half of crumble is enough!)
METHOD:
Mix everything together leaving the Apple till last. Fold it in.Scoop them onto a lined baking trayMix crumble ingredients together. You can use your hands.Sprinkle some crumble onto each cookie scone.Bake on 180° for 16 mins.
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.