Eggs Shakshuka @the_jackalope_cafe #Drumshanbo
Camilla Japonica also known as the winter rose @rachelallencooks #ballymaloe
https://www.instagram.com/reel/DHaYQJ7skRR/?igsh=ZWozdXRxd3A3M2N6
and
Liked by squirrel8293 and others
- rachelallencooks
- Camellia japonica 🌸 Also known as the winter rose, this evergreen shrub flowers in late winter and early spring, adding colour when little else is in bloom.
Freshly picked for a natural, seasonal touch on cakes and desserts.
Oat Bars with Fresh Berries by Daniel Davey @BordBia
Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist
Serves 8 bars
Ingredients
- 175g porridge oats
- 2 large bananas, mashed
- 2 tablesp. honey
- 2 large eggs, beaten
To Cook
1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.
Serving Suggestions
Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.
http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx
Royal Hillsborough Farmer’s Market @visitbelfast
Come and explore over 50 stalls of artisan food produce, craft, art and sustainable homewares at the Royal Hillsborough Farmers Market.
Royal Hillsborough Farmers Market returns this Saturday 28 September. With 50 stalls of the finest local and seasonal farm-to-market produce and artisan food from across Lisburn and Castlereagh for you to discover. Guest traders from across Northern Ireland will join them to present a fantastic array of local food, art and artisan crafts.
Food and drink is at the heart of Royal Hillsborough Farmers Market so you can expect to find regeneratively farmed and outdoor reared heritage meats from local farmers. Plus fruit and vegetables, breads, cakes, Irish cheeses, jams, chutneys and pickles, olives, pesto and tapenades, charcuterie, chocolate, coffee, fresh fish, shellfish and smoked salmon.
Stalls will feature foodie favourites to include Kin and Folk, Round House Bakery, Tori’s Bakery, Tom and Ollie, Crawfords Rock Seaweed Company, Royal Hillsborough’s own independent plant nursery, Potter’s Hill Plants will be in attendance.
You’ll also get to browse through stalls from local designers and artists. Plus pick up unique gifts and treats of organic skincare, and sustainable living products.
If you get hungry from browsing the stalls there will be plenty of gourmet street food and speciality coffee from the local food trucks.
For children there will be some fun craft activities, face painting and balloon modelling.
There will be seating on the lawn of the fort to sit, enjoy the market vibes and listen to the live music from local acoustic musicians.
They’d love to see you!
For updates on who is trading at each market, follow the Visit Lisburn Castlereagh social media channels on Facebook, Instagram, TikTok and X and also on their website.
When: Saturday 28 September
Time: 10am-3pm
Place: In the heart of Royal Hillsborough Village, located along The Dark Walk at Hillsborough Fort.
Payments: Most vendors accept card payments but not all.
Parking:
- Hillsborough Forest
- Ballynahinch St Pay & Display Car Park
For further information on upcoming food and drink events please visit www.visitlisburncastlereagh.com with frequent updates on Lisburn & Castlereagh City Council on Facebook.com/VisitLisburnCastlereagh, Twitter @VisitLisburn and Instagram @visitlisburncastlereagh.
Contact vic.lisburn@lisburncastlereagh.gov.uk for more information.
Flahavan’s, Kearney’s, Kavanagh’s. Copycat branding German style by Aldi and Lidl
Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia #macneanhouse
Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.
Serves 4
Ingredients
- 4 x 175g hake fillets, skin on and boned
- 1 tablesp. olive oil
- Salt and freshly ground pepper
- 50g butter
- ½ lemon, pips removed
- 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
To Cook
Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.
Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.
Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.
Serving Suggestions
Steamed broccoli and sauté new potatoes
Tips
Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the flakes will separate easily. If it isn’t done yet, it will still have the translucent look for raw fish.
Other fish you could use: Whiting, haddock or trout fillets
Nutritional Analysis per Serving
Protein: 39g
Carbohydrates: 52g
Fat: 26g
Iron: 2.4mg
Energy: 644kcal
The Jack and Jill Rainbow Cake from the cover of the Odlums Big Book of Baking @odlums_ireland
odlums_ireland
They say when it rains, look for rainbows….
Here’s one to brighten up your day! 🌈
Adrian made The Jack and Jill Rainbow Cake from the cover of the Odlums Big Book of Baking
#BakingADifference #odlumsbehindeverybake
Flahavan’s, Kearney’s, Kavanagh’s. Copycat branding German style
Recipe: Quick Vegan Vanilla Shake @ClevelandClinic
A dreamy-creamy, delicious way to fuel your day
Enjoy protein and fiber packaged in a nutritious, cool and creamy shake with this vegan recipe from wellness chef Jim Perko.
Ingredients
- 3/4 cup almond milk, unsweetened
- 1 whole banana (8 to 10 inches long), peeled, frozen
- 1 1/2 tablespoons of almond butter, unsweetened
- 2 teaspoons vanilla
Directions
- Place all ingredients into a blender.
- Process until well-blended.
- Serve immediately.
Chef’s note: Create your own version by adding soy milk to make it creamier and other nut butters to explore different flavors.
Ingredient health benefits
- Almonds: Packed with perks, almonds are rich in calcium and other nutrients that support your bones, like magnesium and vitamin K. Natural compounds called flavonoids and vitamin E are antioxidants that promote healthy skin and a happy heart. These antioxidants also fight free radicals and oxidative stress, which can damage your cells and lead to disease. And heart-healthy unsaturated fats help your body absorb certain vitamins in your food (like vitamin E) and help lower your “bad” (LDL) cholesterol. As a dairy alternative, almond milk is still high in vitamin E, and as a spread, almond butter has more unsaturated fats than peanut butter, plus a little more calcium.
- Banana: There are so many ap-peel-ing reasons to add these tropical fruits to any smoothie or shake! Bananas are a good source of fiber, and unripe bananas are double as prebiotics, meaning they nurture good gut bacteria that help to keep your digestive tract healthy. Potassium and magnesium are essential minerals for regulating your blood pressure and other vital systems, like nerves and muscles. But that’s not all bananas are good for: Even your immune system and metabolism can benefit from the vitamin C and vitamin B6.
Nutrition information (per serving)
Makes 2 servings
Calories: 160
Saturated fat: 0.5 g
Cholesterol: 0 mg
Fiber: 3 g
Carbohydrate: 19 g
Protein: 4 g
Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing
Serves 4 – 6
Ingredients, Squash
3 tablespoons olive oil
4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon cayenne pepper, to taste
Ingredients, Dressing
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon Dijon Mustard
1 tablespoon honey
1 clove garlic, grated or smashed into a paste
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
Ingredients, Salad
5 cups baby arugula
½ cup pomegranate seeds* (see Tip)
¼ cup pumpkin seeds, lightly toasted
½ small red onion, thinly sliced
½ cup crumbled goat cheese (4 ounces)
Freshly ground black pepper
Method
Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.
In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).
Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)
Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.
*Or finely diced green apple if you can’t find pom seeds.
Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.
Foodaware 