Nutrition key to sound health
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/…
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
We’ve got another gorgeous baking recipe from @chefshanesmith for the #AtHomeWithKerrygold series 😍 these delectable Jam Drop Cookies ✨ Swipe for Shane’s shopping list ☝️and on Wednesday we’ll share the full video tutorial with you .
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Preheat oven to 325 ° Fahrenheit
For Crust:
Place breadcrumbs, pecans, pepper and salt in food processor
Pulse until pecans are finely ground
Add butter and pulse a few times until mix begins to come together
Line mini cupcake tins with paper liners
Fill each cup with a teaspoon of crust mix
Press down hard with fingertips or water bottle cap to make a firm, flat layer
Chill tins and make the filling
For Filling:
Using a stand or a hand mixture, beat cream cheese and cream together until smooth Note: Cream cheese must be room temperature or mixture will be lumpy
Add egg, beat until fully incorporated, add second egg, beating until fully incorporated
Once mixture is smooth, fold in crumbled Cashel Blue Farmhouse Cheese
Fill cups evenly with cheesecake batter, to about three-fourths full
Bake for 18-20 minutes
Ingredients
2 large avocados, split in half and pits removed
2 teaspoons Kerrygold®Unsalted Butter
4 large eggs, beaten
¼ cup Kerrygold®Savory Shredded Cheddar Cheese
Salt & pepper
2 ounces smoked salmon, divided
Fresh basil leaves AND/OR fresh dill sprigs
Instructions:
Preheat oven to 325 ° Fahrenheit
For Crust:
Place breadcrumbs, pecans, pepper and salt in food processor
Pulse until pecans are finely ground
Add butter and pulse a few times until mix begins to come together
Line mini cupcake tins with paper liners
Fill each cup with a teaspoon of crust mix
Press down hard with fingertips or water bottle cap to make a firm, flat layer
Chill tins and make the filling
For Filling:
Using a stand or a hand mixture, beat cream cheese and cream together until smooth Note: Cream cheese must be room temperature or mixture will be lumpy
Add egg, beat until fully incorporated, add second egg, beating until fully incorporated
Once mixture is smooth, fold in crumbled Cashel Blue Farmhouse Cheese
Fill cups evenly with cheesecake batter, to about three-fourths full
Bake for 18-20 minutes
Kerrygold Ireland @KerrygoldIRL 4 hours ago
A brilliant mid-week supper from @ImenMcDonnell Hot-Smoked Salmon Tacos. Combining smoky chipotle with garden-fresh kale and cabbage verde, these fish tacos pack a rich and flavorful yet balanced punch, not to mention plenty of omega-3s and antioxidants https://kerrygold.com/ie/recipes/farmettes-hot-smoked-salmon-tacos/ …
Kerrygold USAVerified account @KerrygoldUSA
For Chef @ClodaghMckenna this cauliflower soup is a big warm hug. The playlist of mellow hits she made to listen to while cooking it makes her just as happy. Find both the recipe and playlist at: http://bit.ly/KerrygoldMusic
