Food on RTÉVerified account @RTEfood 3m3 minutes ago
MacNean porridge with Irish Mist and honey – http://ow.ly/oj1v30i8kNh
MacNean porridge with Irish Mist and honey by Neven Maguire
Kerrygold Blueberry Corn Muffins with Blarney Castle Cheese – Baking is Better With Cheese!
Serves:
8 muffins 
Irish cheese in a blueberry muffin? Just wait ‘til you try it – Kerrygold Blarney Castle will make a believer out of anyone. The mild cow’s milk cheese gives a creaminess to the muffins and adds to the moistness that Kerrygold Butter brings. One bite and you’ll agree – baking is better with cheese!
Ingredients:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup coarse cornmeal
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 1 cup wild Maine blueberries
- 1 cup Kerrygold Blarney Castle Cheese, grated
- 1 1/2 cups buttermilk
- 8 ounces Kerrygold Unsalted Butter, melted
- 2 large eggs
- Savory Honey:
- 8 ounces honey
- 1/4 cup naturally brewed soy sauce
- 1 tablespoon hot sauce, or to taste
Directions:
Muffins: In a large bowl, combine the flour, sugar, cornmeal, baking powder, salt, Kerrygold Blarney Castle Cheese and blueberries. In a second bowl, whisk together the buttermilk, Kerrygold Unsalted Butter and eggs. Add the liquid ingredients to the dry ingredients and stir together with a rubber spatula until just combined. Spoon the batter into paper lined muffin tins; fill to top and bake in a preheated 350°F oven for 20 to 30 minutes, or until a toothpick comes out clean.
Savory Honey: Combine ingredients in a mixing bowl and whisk to combine. Taste and adjust with more soy sauce and hot sauce as desired.
http://kerrygoldusa.com/recipes/blueberry-corn-muffins-with-blarney-castle-cheese
Kerrygold Blueberry Corn Muffins with Blarney Castle Cheese
Serves:
8 muffins
Irish cheese in a blueberry muffin? Just wait ‘til you try it – Kerrygold Blarney Castle will make a believer out of anyone. The mild cow’s milk cheese gives a creaminess to the muffins and adds to the moistness that Kerrygold Butter brings. One bite and you’ll agree – baking is better with cheese!
Ingredients:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup coarse cornmeal
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 1 cup wild Maine blueberries
- 1 cup Kerrygold Blarney Castle Cheese, grated
- 1 1/2 cups buttermilk
- 8 ounces Kerrygold Unsalted Butter, melted
- 2 large eggs
- Savory Honey:
- 8 ounces honey
- 1/4 cup naturally brewed soy sauce
- 1 tablespoon hot sauce, or to taste
Directions:
Muffins: In a large bowl, combine the flour, sugar, cornmeal, baking powder, salt, Kerrygold Blarney Castle Cheese and blueberries. In a second bowl, whisk together the buttermilk, Kerrygold Unsalted Butter and eggs. Add the liquid ingredients to the dry ingredients and stir together with a rubber spatula until just combined. Spoon the batter into paper lined muffin tins; fill to top and bake in a preheated 350°F oven for 20 to 30 minutes, or until a toothpick comes out clean.
Savory Honey: Combine ingredients in a mixing bowl and whisk to combine. Taste and adjust with more soy sauce and hot sauce as desired.
http://kerrygoldusa.com/recipes/blueberry-corn-muffins-with-blarney-castle-cheese
Delish oats is real energy – altogether natural nourishment.
“Try some warm milk with a drizzle of honey…
Bainne, Lakeland Dairies, Killeshandra,Co.Cavan.
Odlums Breakfast Muffins
What you need:
- 125g/4oz Odlums Coarse Wholemeal Flour
- 125g/4oz Odlums Cream Plain Flour
- 1Teaspoon Odlums Baking Powder
- 50g/2oz Shamrock Light Muscovado Sugar
- Rind of 1 Orange
- 125g/4oz Margarine
- 1 Egg
- 150ml/ ½ pt Milk
- 2 Tablespoons Marmalade
- 1 Tablespoon Honey
- 1 Tablespoon Mixed Seeds (optional)
How to:
- Preheat oven to 175°C/325°F/Gas 3.
- Melt margarine and allow to cool.
- In a large bowl, combine all dry Ingredients.
- Mix the egg, milk, marmalade and honey into the cooled margarine.
- Now add the wet Ingredients to the dry ones and mix to make a very soft mixture.
- Spoon into muffin cases, making each case about two thirds full.
- Bake for 20 – 30 minutes until golden brown and cooked through.
- Cool on a wire tray.
Delish oats is real energy – altogether natural nourishment.
Delish oats is real energy – altogether natural nourishment.
Saffron, Honey and Ricotta ice cream .🌹
This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal http://ow.ly/JzY8309yutW #honey #icecream
Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.
Serves 6
500ml/17 fl oz whole milk
1 tsp of saffron threads
5 egg yolks
200g/7oz sugar
250ml/8½ fl oz double cream
500g/1lb 2oz ricotta
2 tbsp honey, plus extra to serve
2 handfuls of toasted pine nuts, to serve
Bring the milk and saffron to a simmer and keep warm.
In a large bowl, combine the yolks and sugar and beat until pale.
Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.
Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.
Saffron, Honey and Ricotta ice cream .🌹
This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal http://ow.ly/JzY8309yutW #honey #icecream
Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.
Serves 6
500ml/17 fl oz whole milk
1 tsp of saffron threads
5 egg yolks
200g/7oz sugar
250ml/8½ fl oz double cream
500g/1lb 2oz ricotta
2 tbsp honey, plus extra to serve
2 handfuls of toasted pine nuts, to serve
Bring the milk and saffron to a simmer and keep warm.
In a large bowl, combine the yolks and sugar and beat until pale.
Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.
Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.
