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Wondering what to do with lots of apples? Try our classic Apple Tart, delicious warm with a dollop of fresh cream! http://bit.ly/2eYQ218
Odlums
Dunnes Stores Simply Better Authentic Greek Yogurt 450g only €2.50 😀. 10% Fat
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Sale Information
Description
Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures
Nutritional Claims
Source of Protein
Source of Calcium
Features
10% Fat
An unsweetened Strained Yogurt
Source of Protein
Source of Calcium
Free From Artificial Colours Flavours and Preservatives
Suitable for Vegetarians
Lifestyle
Suitable for Vegetarians
Pack Size
450g ℮
Usage Other Text
Number of Servings Per Pack: 3 Approx.
Usage Count
Number of uses – Servings – 3
Ingredients
Skimmed Greek Milk
Cream (Milk) (13%)
Live Yogurt Cultures [Lactobacillus Bulgaricus, Streptococcus Thermophilus]
Allergy Advice
For allergens, see ingredients in bold.
Storage Type
Chilled
Storage and Usage Statements
Keep Refrigerated
Storage
– Keep refrigerated 0°C to + 4°C.
– Once opened, consume within 3 days of opening and by ‘use by’ date.
– For ‘use by’ date, see lid.
Storage Conditions
Min Temp °C 0
Max Temp °C 4
Country
Country of Origin – Greece
Packed In – Greece
Avonmore Tomato & Basil Soup
Quick, easy, warming – home warming and delicious
Ingredients
- 25g Avonmore butter
- 1 small onion, chopped
- ¼ clove garlic finely chopped
- ½ tbsp tomato puree
- Pinch of sugar
- 900g/2lb fresh vine ripened tomatoes cut in quarters
- ½ organic chicken stock cube, dissolved in 100ml hot water
- 85ml Avonmore cooking cream
- ½ tsp freshly chopped basil
- Sea salt & freshly ground black pepper
Directions
Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.
Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.
Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.
Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.
Richard Corrigan’s Sourdough, helping to keep London Irish people fed during the virus crisis..#foodaware
Richard Corrigan @CorrigansFood 36 minutes ago
If you’re passing by @Fortnums , keep your eyes open for Richard Corrigan’s Sourdough, the perfect Irish loaf.
A Pancake Extravaganza by Rachel Allen
Tuesday is pancake time. In all their shapes and forms, they are a real favourite in our household. It isn’t just our children who get excited – I adore pancakes and love an excuse to make a real feast of them. There’s something so pleasingly simple, so supremely comforting about a perfectly browned pancake, unchallenging and uncomplicated, but always delicious.
We’ll make all different sorts of pancakes on different years, and often on the same day. I love thin pancakes – they’re called crepes in France, where they’re usually made with some buckwheat flour. I like to eat them rolled up with lemon and sugar, or the perennial favourite, Nutella! We like to make thin pancakes as a savoury treat too, omitting the sugar and making a creamy mushroom filling with bacon and perhaps some Gruyere cheese.
If you’d like to make your pancakes a little more elaborate than just a squeeze of lemon and sugar, you can try this divine orange butter recipe, opposite, that we often make at the cookery school.
At other times, we like to make big, fluffy American pancakes, served with rashers and plenty of maple syrup. I’ve written recipes for blueberry and lemon pancakes in these pages before, as well as in a number of my cookbooks.
The Italian recipe here is a totally different take on pancakes that I’ve made on Pancake Tuesday in previous years. It was inspired by a conversation I had with the great Italian chef, Aldo Zilli. He told me a wonderful story about his mother using light pancakes as an alternative to pasta in certain dishes, and I’ve discovered that they work wonderfully with rich tomato sauces. The Italian baked pancakes with tomato sauce recipe, opposite, uses the pancakes in place of lasagne sheets, which adds a fluffiness to the dish. It’s a perfect family dish and would make a great centrepiece to a Shrove Tuesday dinner table.
Tip
Adding melted butter to the pancake batter will make a real difference to the pancakes’ flavour and texture. It also makes it possible to cook them without having to grease the pan every time.
Pancake Recipes:
Steel-Cut Oats,Maple Roasted Apples and Cheddar @Flahavans #thekitchn
One for the weekend!
Two of our favourite things are oats and cheese. We can’t wait to try this recipe for Steal-Cut Oats with Maple-Roasted Apples and Cheddar. Sounds like the perfect Saturday brunch to us.
#oats
Packed with protein, this Heirloom Grain Salad is the healthy and easy choice for a weeknight dinner.
Kerrygold USAVerified account @KerrygoldUSA
Packed with protein, this Heirloom Grain Salad is the healthy and easy choice for a weeknight dinner. https://www.kerrygoldusa.com/grazings/heirloom-grain-salad-with-lemon-vinaigrette/ …
Rachel Allen – pan-fried mackerel straight from the sea at Ballycotton, Co.Cork. #ballymaloecookeryschool 😆 🇮🇪 ❤️
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rachelallencooks
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Pan-fried mackerel, straight from the sea, a quick filleting and then into the hot pan with butter & sea salt. It’s the simple things 💙 🐠
Blackberries are such a delicious fruit and well worth freezing, to use all year round @rorysfood #learnatballymaloe
https://www.instagram.com/reel/C_8zIdWMDh7/?igsh=MTRrYWtqd3IzZWYzbQ==
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ballymaloecookeryschool- Blackberries are such a delicious fruit and well worth freezing, to use all year round.
#learnatballymaloe #cookingisfun #ballymaloecookeryschool1d 
_mariaharte_Currently making blackberry and sweet geranium jam from a jackpot of blackberries on my evening stroll! 🌞
Rory O’Connell’s Summer spinach with garlic, chilli and lemon with thanks to Rachel Allen
Directions
Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.
Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.
Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.
Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.
Foodaware 
Serves 4-6.
You will need:
1kg (2lb 3oz) spinach leaves, stalks removed
2 tablespoons olive oil
2 large cloves of garlic, peeled and very thinly sliced
1 dried chilli, crushed into small pieces, or a pinch of chilli flakes
Salt and freshly ground black pepper
Juice and zest of 1 lemon