Give any meat or indeed vegetable a Thanksgiving twist with
rosemary, cranberry & clementine butter. We adore it on BBQ turkey legs…what would you try? kerrygold.com/au/recipes/ros #thanksgiving #kerrygold #recipe #turkey
Easy meal idea: 2 eggs cooked in #Kerrygold and topped with grated cheddar with avocado and blackberries on the side.
Easy meal idea: 2 eggs cooked in #kerrygold and topped with grated cheddar with avocado and blackberries on the side.
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Follow and dm me @keto_sarah_ if you want to get free keto recipes for 7 days ❤️
Robyn Holland – The Best Orange Rolls @KerrygoldUSA
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Orange zest brings out refreshing flavors in this tangy twist on the classic cinnamon roll. https://kerrygoldusa.com/recipes/recipe-routes-robyn-holland-the-best-orange-rolls/…
Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL
Ingredients
- 200g plain flour
- 100g light brown sugar
- 1/4 tsp salt
- 150g porridge oats
- 200g chilled Kerrygold® Unsalted Irish Butter 227g
- 200g raspberry jam
- 200g fresh raspberries
Directions
- Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
- Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
- Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
- Once cooked, allow to cool before cutting into squares.
- Enjoy!
Rory O’Connell’s meaty mackerel cakes with ginger, green chilli and a cous-cous coating @KerrygoldIRL
We are still thinking about this delicious fish cakes
whipped up on RTÉ this evening. Meaty mackerel cakes with ginger, green chilli and a cous-cous coating to give a lovely crunch. We’re looking forward to recreating! Here’s the recipe kerrygold.com/ie/recipes/mac
This sweet and tart trifle is made with layers of homemade speculoos crumble, cherries and yoghurt
Kerrygold Ireland @KerrygoldIRL 19 minutes ago
This sweet and tart trifle is made with layers of homemade speculoos crumble, cherries and yoghurt #christmas #kerrygoldmemories https://kerrygold.com/ie/recipes/trifle-with-speculoos-crumble-and-yoghurt/ …
Robyn Holland – The Best Orange Rolls @KerrygoldUSA
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Orange zest brings out refreshing flavors in this tangy twist on the classic cinnamon roll. https://kerrygoldusa.com/recipes/recipe-routes-robyn-holland-the-best-orange-rolls/…
.@ClodaghMckenna cauliflower soup and her playlist while cooking @KerrygoldUSA
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
Delicate Spinach Soup @kerrygoldusa
Prep:
45 Minutes
Ingredients:
- 1 lb. potatoes
- 1 bunch of spring onions
- 1 ¼ Tbsp. Kerrygold Salted Butter
- 14 oz. cream spinach
- 25 ¼ Fl. oz. vegetable stock
- 1 ¾ Fl. oz. whipping cream
- Fresh herbs (tarragon, parsley, dill, cress, chervil)
- Salt
- Pepper
- Nutmeg
- 3 ½ oz. Kerrygold Reserve Cheddar
Directions:
Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.
Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.
Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL
Ingredients
- 200g plain flour
- 100g light brown sugar
- 1/4 tsp salt
- 150g porridge oats
- 200g chilled Kerrygold® Unsalted Irish Butter 227g
- 200g raspberry jam
- 200g fresh raspberries
Directions
- Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
- Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
- Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
- Once cooked, allow to cool before cutting into squares.
- Enjoy!
Foodaware 