A little look behind the scenes of last year’s incredible Dalkey Lobster Festival… 🦞✨
From the early morning preparations to the buzz on the streets, it’s all worth it to create an unforgettable weekend in Dalkey.
And the best part? We’re doing it all again! 🙌
📍 Save the date: 22nd & 23rd August We can’t wait to welcome you back for another weekend of amazing food, live entertainment, family fun and, of course, plenty of lobster! 🦞❤️
This Strawberry Smoothie Bowl is the perfect way to get plenty of strawberries into an easy-to-make breakfast or lunch that everyone in the family will enjoy. 🍓
Serves: 2
Ingredients 200-250g Bord Bia Quality Mark strawberries, fresh or from frozen. 2 small bananas 6 tablesp. Greek-style yoghurt 2 teasp. coconut flakes 4 tablesp. granola (shop-bought) 1 teasp. chia seeds Fresh mint sprigs, to decorate (optional)
•If using fresh strawberries, cut off the stalks and put into a blender, reserving a few of the berries for decoration. •Peel the bananas and cut into slices, then add three-quarters into a blender (reserving the rest to decorate). •Add the yoghurt and blitz to a smooth puree and using a spatula put into small serving bowls. Place in the freezer for a few hours at this point to firm up. •Decorate the smoothie bowls with the rest of the banana, reserved strawberries, the coconut flakes and sprinkle over the granola and chia seeds. •Finish off with with the mint sprigs and enjoy!
Head to our website where you can find more delicious strawberry recipes, link in bio. 🌞
Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats
METHOD: 1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment 2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl 3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined 4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger 5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges) 6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water 7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family
Foodaware 