ingredients

Delicious and easy to make, raspberry popcorn is perfect for movie nights in! https://keelings.ie/recipes/raspberry-popcorn/ … #Keelings #KeelingsKitchen

January 7, 2024

Molly Malone’s cockle and mussel chowder @rachelallen1

Molly Malone was a beautiful girl who sold cockles and mussels and died tragically of a fever while still young, or so the song goes. Molly may not have been a real girl, but since at least the 17th century, there have been fishmongers on the streets of Dublin who sell ‘Cockles and Mussels, alive, alive, oh!’

Cockles, with their distinctive flavour and lovely curved shell, are traditionally eaten in Ireland with Oatcakes. If you can only find mussels, this chowder will be just as good.

Serve either as a substantial starter or with chunks of crusty bread as a meal in its own right.

Heat the sunflower oil in a saucepan over medium-high heat. Add the bacon and sauté for about 1 minute, until crisp and golden. Add the butter to the pan and melt. Then add the leek, carrot and potato. Reduce the heat to low and sauté gently for 4–5 minutes, until soft but not browned.

Meanwhile, prepare the cockles and mussels. Scrub the shells clean and discard any that remain open when you tap them against a hard surface. Remove the beard – the little fibrous tuft – from each mussel. Bring the wine to a boil in a large saucepan and add the cockles and mussels. Cover with a tight-fi tting lid and cook for 3–4 minutes, shaking the pan occasionally, until the shells have opened.

Remove from the heat, drain the shellfi sh in a colander, reserving the cooking juices, and discard any shells that remain closed. Return the shellfi sh to the empty pan to keep warm. Place a fine sieve over a measuring jug and strain the cooking liquid. You should have at least 600ml (1 pint); if not, add water to make up that quantity.

Add the pan juices and the milk to the bacon and vegetable mixture and bring to a boil. Reduce the heat and simmer for 6–8 minutes, until the potato is tender. Add the cream and simmer for another 2–3 minutes, until the soup is reduced and thickened slightly. Season with salt and pepper.

Meanwhile, remove half of the cockles and mussels from their shells and add them with the remaining cockles and mussels still in their shells to the chowder. Stir in the parsley and serve at once.

http://www.rachelallen.com/post/molly-malones-cockle-and-mussel-chowder

January 3, 2024

Apple and Yoghurt Pancakes with Blackberry and Honey Sauce

Serves 6

Cooking time: 15 min

300g self-raising flour
50g sugar
4 eggs
150ml natural yoghurt
2 eating apples, peeled and chopped
Milk Butter to cook the pancakes
Blackberry and honey sauce
200g blackberries (or blueberries)
2-3 tablesps. Honey
Juice of 1 lemon

To Cook

Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)

To make the sauce

Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.

Nutritional Analysis per Serving

Protein: 11g

Carbohydrates: 68g

Fat: 9g

Iron: 2mg

Energy: 386kcal

www.bordbia.ie

December 27, 2023

Panzanella Salad with our sundried tomato and basil butter blend @kerrygoldusa #foodaware

kerrygoldusa

•

Liked by lions.bread and others

kerrygoldusa
Move over caesar salad. This vibrant, flavorful Panzanella Salad with our sundried tomato and basil butter blend is a delight for the whole table.

Panzanella with Sundried Tomato & Basil Butter recipe link in bio.Edited · 1w
elinasaiach😍😍

December 23, 2023

Midleton Farmers Market Co.Cork @Ballymaloe

https://www.instagram.com/reel/Cy8BEwGs9TO/?igshid=NGEwZGU0MjU5Mw==

ballymaloecookeryschooland

danielcfilms

darcystokes•Everybody Wants To Rule The World x Electric Love

Liked by tim2b3 and others

ballymaloecookeryschoo
lMidleton farmers market open today after the flooding.
9.30am-1pm every Saturday.5w
ballymaloeshopcafeGood news!

December 21, 2023

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.

December 15, 2023

Black Forest Mousse Tart @KerrygoldUSA #freshcherries

Kerrygold USA

@KerrygoldUSA

Aug 30

Silky chocolate mousse, tart cherries and a chocolate cookie crust layered into the perfect tart. https://kerrygoldusa.com/recipes/black-forest-mousse-tart/

December 13, 2023

Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

Chunky Tomato and Oat Soup

A meal in a bowl!

Serves 4

Ingredients

1 stick celery

1 small onion, peeled

1 carrot

2 tbsp olive oil

1 clove garlic, crushed

750g/1 ½lb vine tomatoes, chopped

1 red pepper, deseeded and chopped

400g can tomatoes

300ml/ ½pt veg stock

50g/2oz Flahavan’s Organic Oats

I tsp sugar or balsamic vinegar

Olive oil to drizzle

6 basil leaves, torn, to decorate

Method

Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.

http://www.flahavans.ie/recipes/chunky-tomato-and-oat-soup-/421

December 6, 2023