🍋 Lemon Meringue: Shortbread, Velvet Cloud Parfait & Vanilla Ice-Cream
Chia seed pudding recipe using Glenilen Farm raspberry yoghurt.
- glenilenfarmTina from The Worktop created this simple chia seed pudding recipe using Glenilen Farm raspberry yoghurt.
Simply mix 1/2 cup of yoghurt, 1/2 cup of milk, 2 tbsp of chia seeds and leave in the fridge over night.
In the morning top with granola, raspberries and extra yoghurt for a delicious breakfast!
For a quick grab and go breakfast allow to set in Glenilen Farm 160g glass jars, pop the lid back on and it’s ready to go!
#breakfastinspo #glenilenfarm #theworktop #healthybreakfast #grabandgo #quickandeasy #regram - yasminpoyserSophiepoyser lovely giveaway x
“Dug spuds, carrots, onions and picked some stored garlic for dinner tonight. If I combine with locally caught fish can #whatplanetareyouon and @rte tell me how eating avocados would be more sustainable?” #sustainablemehole @gardenngather
Dug spuds, carrots, onions and picked some stored garlic for dinner tonight. If I combine with locally caught fish can #whatplanetareyouon and
tell me how eating avcadaos would be more sustainable? #giy #growyourown #Sustainability #sustainablemehole
Mother’s Day at Richard Corrigan’s Virginia Park Lodge #ComeToCavan
Virginia Park Lodge @VPLodge 21 minutes ago
Show her just how much she means to you this Mother’s Day. Treat the lady in your life to a glass of bubbles on arrival followed by a beautiful 3 course lunch at Virginia Park Lodge 
#Mothersday #sundaylunch #irishbluebook #countryhouse
Glenisk GO20 High Protein Granola pot
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.
Apple and Yoghurt Pancakes with Blackberry and Honey Sauce
Serves 6
Cooking time: 15 min
Ingredients
- 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
Stuffed Baked Cabbage Leaves with Cheese @BordBia
Serves 6
Ingredients
- 100g brown basmati rice
- Salt and pepper
- 1-2 large green cabbages, such as Savoy
- 15g butter
- 8 rashers smoked dry cured streaky bacon, chopped
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 tablesp. chopped thyme leaves
- 2 tablesp. chopped sage
- 1 teasp. paprika
- 250g minced pork
- 250g minced beef
- 450ml vegetable stock
For the sauce:
- 1 small onion
- 4 cloves
- 500ml milk
- 1 bay leaf
- ½ tsp black peppercorns
- 30g butter
- 30g plain flour
- Freshly grated nutmeg
- 200g cheese, thinly sliced
To Cook
Cover the brown rice in cold water and leave to soak for 10 minutes. Meanwhile, boil the kettle. Drain the rice, tip into a non-stick pan and add 200ml boiling water and a pinch of salt. Bring to the boil, cover and cook over a low heat for 25 minutes. Leave to cool.
For the sauce, stud the onion with the cloves and put into a pan with the milk, bay leaves and peppercorns. Bring to the boil and set aside to infuse with the flavours.
Meanwhile, remove 12 bright green leaves from the outside of the cabbages. Use the remainder of the cabbage for another meal. Drop the leaves into a pan of boiling salted water and cook for 2 minutes. Drain and refresh under cold water. Cut out and discard the thickest part of central stalk.
Melt the butter in a pan, add the bacon and fry until cooked but not browned. Add the onion and garlic and continue to cook for 5-6 minutes until the onion is soft but not browned. Tip into a mixing bowl and leave to cool.
Preheat the oven to Gas Mark 4, 180ºC (350ºF). Add the cooked rice to the onions with the chopped herbs, paprika, minced pork, minced beef, ½ teasp. salt and some black pepper. Mix together well with your hands. Divide the mixture into 12.
Place one portion of the stuffing into the centre of each cabbage leaf, fold in the sides and roll up. Place side-by-side, seam-side down, in a lightly buttered shallow ovenproof dish. Pour over the stock, cover the dish with foil and bake for 30 minutes.
For the sauce, strain the infused milk into a jug. Melt the butter in a pan, add the flour and cook for a few seconds. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Simmer for 3-4 minutes. Remove from the heat and season to taste with nutmeg, salt and pepper. Preheat the grill to high.
Drain away any excess stock from the baking dish. Pour the sauce over the cabbage leaves and cover with the sliced cheese. Grill for 2-3 minutes until golden and bubbling. Serve.
http://www.bordbia.ie/consumer/recipes/StPatricksDay/Pages/StuffedBakedCabbageLeaveswithCheese.aspx
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.
Our Rhubarb Baked Alaska @OldePost
THIS IS CAVAN! liked
The Perfect combination of sweet and tart, warm and cold. Our Rhubarb Baked Alaska is back on the menu #TastetheIsland #seasonalfood #goodfood #FridayFeeling
Foodaware 