-
-
-
Always funny…
Orla Walsh RD 
Always funny…Orla Walsh RD
Flahavan’s Oaty, Berry & Ginger Ice Cream
Flahavans
5 h ·
Whip up our Oaty, Berry & Ginger Ice-Cream in minutes and create a sweet treat all the family will love. Fruity, refreshing and really delicious, keeping cool in the sun has never been so easy! Don’t forget to let us know if you give this recipe a try – we love to hear from you
#FlahavansOats #FlahavansRecipesBaked gnocchi with pumpkin, pancetta, sage and #Parmesan
Milk is a staple food in the diet of Irish children, contributing to important vitamin and mineral intakes.
Milk is a staple food in the diet of Irish children, contributing to important vitamin and mineral intakes. Findings from the latest National Children’s Food Survey by
. #NCFSII
Dark chocolate, raspberries.@lakelandFS
Dark chocolate, raspberries… this delectable tart is a beautiful addition to any menu this #AfternoonTeaWeek and is our #RecipeOfTheDay https://www.pritchitts.com/recipes/raspberry-tartlets …
Pasta tossed with succulent prawns finished with butter, lemon and herbs @KerrygoldIRL
It doesn’t get much simpler than this speedy classic – pasta tossed with succulent prawns finished with butter, lemon and herbs https://kerrygold.com/recipes/prawns-and-linguine/…
Celebrate the Goodness of Milk. @LakelandFS
Lakeland Dairies Foodservice
@lakelandFS
·
Looking forward to World Milk Day? It’s a fantastic opportunity to show recognition for the Goodness of Milk. Raise a glass of milk with us on 1st June to celebrate #worldmilkday #enjoydairy @DairyCouncilNI
#goodnessofmilk #milk
Odlums Chocolate Centred Cupcakes
.@Anahaugh makes upside down orange cake
Odlums Classic Victoria Sandwich, easy to bake for your mom.
CategoryCakes
Cook Time20 mins
What you need:
- 200g/7oz Odlums Self Raising Flour
- 200g/7oz Butter (at room temperature)
- 200g/7oz Shamrock Golden Caster Sugar
- 1 level teaspoon Odlums Baking Powder
- 4 Eggs, beaten
- 2 tablespoons Milk
Filling
- 125g/4oz Butter (room temperature)
- 175g/6oz Icing Sugar
- Few drops Goodall’s Vanilla Essence (optional)
- Jar of good quality Raspberry Jam
- Icing Sugar, for dusting
How to:
- Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8″ sandwich tins.
- In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
- Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
- Turn onto a wire tray or cooling rack and allow to cool completely.
- Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
- Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
- Dust with icing sugar before serving.
- Store in an airtight container and enjoy within 3 days.
