Killucan Irish Honey 🍯 😍 💖
Cheesy Potato Stacks from @babyledfeeding 🤤 @dunnesstores #dunnesbaby
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dunnesstores- You need to make these Christmas Cheesy Potato Stacks from @babyledfeeding 🤤 They are so good and also perfectly safe and soft enough for little babies doing baby led weaning.
Makes 24 Mini Potato Stacks
Prep 15 mins
Cook time 30 mins
1 kg baby potatoes
2 cloves garlic
125ml (1/2 cup) fresh cream
Small handful grated gruyere cheese (plus an extra 3 tbsp)
Small handful grated mozzarella
3-4 sprigs thyme leaves finely chopped
Small bunch parsley leaves finely chopped
1 tsp onion powder
To serve
Extra finely chopped herbs
Black pepper to season
Preheat oven to 180ºC.
Thinly slice the potatoes and set aside.
Add the remaining ingredients to a bowl, leaving aside 3 tbsp of the gruyere cheese. Stir well, then add in the sliced potatoes and stir until they are fully coated. You may have to use your hands to separate the slices.
Stack the potatoes into a mini muffin tin until they are packed to the top.
Bake in the oven for 25 minutes, then remove from the oven and, top with a little sprinkle of the extra cheese. Return to the oven and bake for an additional 10 minutes until the top is golden brown. Remove from the oven and leave to cool slightly as this keeps the potato slices together.
Serve with a extra herbs and a sprinkle of fresh pepper.
Kilbeggan Organic Porridge Oats 😋 at Mullingar Pewter 🇮🇪
Banana Oat Breakfast Cookie recipe #FlahavansOats #FyffesBananas
fyffesofficial
For the final recipe in our #GoBananasForOats recipe series with our friends @Flahavans we’re showing you a simple Banana Oat Breakfast Cookie recipe, for those busy mornings when time is against you! Let’s face it, some mornings are mayhem, so it’s great to have a nutritious snack prepared in advance that you can eat on the daily commute to school or work. These cookies are packed with Fyffes banana and oaty goodness to keep you feeling energised and ready for the day ahead.
Makes 10
Ingredients
2 ripe bananas (about 1 cup mashed)
1 egg
1/2 cup (140g) peanut butter
1/2 cup (120ml) maple syrup
2 cups (200g) Flahavan’s Progress Oatlets
1/3 cup (50g) chopped walnuts
1 tbsp seeds (sunflower & pumpkin)
1/2 cup (60g) raisins
Handful flaked almonds
Bake on 180° for 12 mins
Method
-Mix all ingredients together except the flaked almonds
-use an ice cream scoop to scoop the mixture onto a lined baking tray
-flatten gently
-sprinkle flaked almonds and press down gently
Bake on 180° for about 10-12 mins or until golden
TIP! It’s delicious to drizzle some melted white or milk chocolate on them for an extra treat or even add a few chocolate chips inside!”
#FlahavansOats #FyffesBananas #BackToSchool #Fyffestagram
Edited · 6h
Farfalle with red pepper sauce – Catherine Fulvio #cookwithavonmore
It’s great over steamed fish and equally tasty over roasted garlic and courgettes.
Ingredients
- 350g farfalle
- 1 tbsp extra virgin olive oil
- 3 shallots, finely chopped
- 1 tbsp tomato purée
- 100ml white wine
- 2 red peppers, roasted and chopped
- 50g crème fraîche
- 200ml fresh cream
- salt and freshly ground black pepper
- 100g ricotta salata (or feta), crumbled, to serve
- chives, to garnish
Directions
1 Cook the pasta according to the instructions on the package.
2 In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.
3 Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.
4 Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.
KEEPING IT LOCAL: THIS SAUCE IS ESPECIALLY TASTY SPOONED OVER STUFFED LOCAL FREE-RANGE CHICKEN BREASTS WRAPPED WITH LOCAL DRY CURED BACON.
http://cookwithavonmore.ie/recipe/farfalle-with-red-pepper-sauce-catherine-fulvio/
Lil Fleming’s Famous Full Irish with Lakeland Dairies Pure Irish Butter 🧈 #Killeshandra 🇮🇪
Egg & dairy free pancakes – toppings: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores
dunnesstoresVerified- The perfect snack for your little ones this Pancake Tuesday 🥞 Try this Egg and Dairy Free Pancakes from @babyledfeeding, full recipe below!
Makes 12 Pancakes
1 tbsp milled chia seeds
3 tbsp warm water
180ml (3/4 cup) almond milk
140g (1 cup) self-raising flour
Drizzle olive oil
Toppings
Plant-Based 🌱
• Smooth peanut butter, sliced banana, squash blueberries and a sprinkle of milled chia seeds.
• Chocolate spread (made with mashed banana + 1/4 tsp cocoa powder), sliced strawberries, passionfruit and mint leaves.
Dairy Toppings 🧀
• Smooth goat cheese, sliced avocado, finely chopped coriander.
• Greek yogurt (or swap for a plant-based yogurt), sliced kiwi, finely crushed seeds.
Add chia seeds and warm water to a small bowl, stir then leave to sit for about 2 minutes until it turns into a jelly substance.
Pour the almond milk into a mixing bowl then add the chia mixture and flour, then stir until it is smooth and combined.
Heat a little olive oil on a pan, then divide the mixture into small portions. Fry both sides until golden.
To serve pick your favourite topping choice. Smooth on the sauce then top with your choice of fruit, crushed seeds or finely chopped herbs.2d
Delish @flahavans oats, spiced apple, oat crumble, salted caramel. Fika 33, 💚☘️ #Killeshandra, Co. Cavan
Fika 33, Killeshandra, Co.Cavan
Anna Haugh “My mother did everything homemade when I was a kid” on Saturday Kitchen ☘️ 🇮🇪
Darina Allen’s Carrot and Mint Soup
Carrot and Mint Soup
Most people will have carrots, onions and potatoes in their pantry – I’m using the first little shoots of fresh mint to flavour my batch of carrot soup today.
This soup may be served either hot or cold, don’t hesitate to put in a good pinch of sugar, it brings up the flavour.
560g(1 1/4lb/3 cups) carrots, preferably organic, chopped
45g(1 1/2oz/scant 1/2 stick) butter
110g(4oz) onion, chopped
150g(5oz) potatoes, chopped
salt,freshly ground pepper and sugar
sprig of spearmint
1.2litres (2 pints/5 cups) homemade light chicken or vegetable stock
62ml(2 1/2fl oz/generous 1/4 cup) creamy milk, (optional)
3 teaspoons freshly chopped spearmint
Garnish
a little lightly whipped cream or crème fraiche
sprigs of spearmint
Melt the butter and when it foams add the chopped vegetables, season with salt and freshly ground pepper and sugar. Add a sprig of mint, cover with a butter paper (to retain the steam) and a tight fitting lid.Leave to sweat gently on a low heat for about 10 minutes approx.Remove the lid, add the boiling stock and cook until the vegetables are soft. Pour into the liquidiser, add 3 teaspoons of freshly chopped mint and puree until smooth. Taste and adjust seasoning. Adda little creamy milk if necessary.
Garnish with a swirl of lightly whipped cream or crème frâiche and a sprig of fresh mint.
Variation
Carrot and Lovage Soup
Substitute lovage for mint in the above recipe.
Carrot,Garlic Chive Flowers and Seeds
Add finely chopped garlic chives instead of mint in the master recipe. Garnish with a swirl of lightly whipped cream or crème fraiche,garlic chive flowers and seeds. Society garlic flowers are also great.
