Ardcarne Garden Centre & Cafe, Boyle, Co. Roscommon
Time spent among flowers, plants and warm, friendly people is therapy….@ardcarnegc
Keeling’s Blueberry & Raspberry Breakfast Pudding #nutrition 🍮
Ingredients
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.
Sun in the West of Ireland I😘. Lough Rynn, Leitrim
A great big thank you to Marina Azevedo @ballymaloecookeryschool
ballymaloecookeryschool
A great big thank you to Marina Azevedo @marinamorenah2o for coming to my rescue yesterday, and shaping all the sourdough. Thank you Lucy Stocks @lucy_makes_stock for getting up early this morning with Marina to bake it off in the #ballymaloebreadshed , ( I hope you had a beautiful sunrise,) sorry about the oven, then shaping, making, and feeding more sourdough, before rushing off to class. Thank you Marina and Lucy, for keeping the show on the road! #learnatballymaloe #12weekcertificatecourse #ballymaloecookeryschool
Chef Corrigan’s Virginia Park Lodge Apple Pie.
Sun in the West of Ireland I😘. Lough Rynn, Leitrim
Sun in the West of Ireland I😘
Tea,toast & raspberry jam 🥰 for mam ☘️🇮🇪
Strawberry feta salad – a light lunch for working mums
bordbia
A quick and light lunch option with a hint of sweetness. Why not try our strawberry, feta salad this weekend? 🍓 For this and more strawberry recipes, visit out website.
#CelebrateStrawberrySeason1w
Keeling’s Blueberry & Raspberry Breakfast Pudding #nutrition 🍮
Ingredients
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.
Foodaware 