Lakeland FS @lakelandFS 1 hour ago
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Roasted Garlic Champ with Pure Irish Butter
This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.
Ingredients:
- 1 garlic bulb (about 3 ounces)
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 cup whole milk
- Salt and pepper
- 4 tablespoons Kerrygold Pure Irish Butter
- 8 teaspoons truffle oil
- 4 teaspoons minced fresh chives
Directions:
Heat oven to 400° F. Cut off the top 1/2 to 1 inch off garlic bulb to expose cloves. Wrap garlic in foil, place in baking pan and bake until soft and browned, about 45 minutes. Squeeze garlic from skins. Meanwhile, in large saucepan over high heat, bring 1 quart water to boil. Add potatoes, cover and return to boil. Reduce heat to medium-high and simmer until potatoes are very tender, about 10 minutes. Drain potatoes and return to pan. Heat milk in microwave oven until steaming, about 1 minute. Pour milk over potatoes, add roasted garlic and mash with potato masher. Season with salt and pepper to taste. Spoon onto four plates or small bowls. Make a well in the middle of each serving and fill with 1 tablespoon Kerrygold Butter. Drizzle each serving with 2 teaspoons truffle oil and sprinkle with 1 teaspoon chives.
Lunchtime – Avonmore Mediterranean pasta with a glass of milk 😛
Ingredients
- 200g Tagliatelle or 150g Spaghetti
- 2 tablespoons Olive Oil
- 1/2 medium Red Onion, thinly sliced
- 1 Garlic Clove, crushed
- 1 Red Pepper sliced
- 50g Pitted Black Olives, quartered
- 10 Cherry Tomatoes, halved
- 75g Sundried Tomatoes, roughly chopped
Directions
1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.
“I like a nice cup of tea in the morning, just to start the day” ☘️🇮🇪
Kilbeggan Organic Porridge Oats 👌 😋, dollop of Dunnes stores authentic Greek Yogurt, drizzle Killucan Irish Honey, banana, blackberries, blueberries 🫐 🇮🇪
Tea please Louise…. and the best butter.☘️❤️
Milk helps sleep 😣sleep helps
Tea please Louise…. and the best butter.☘️❤️
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
Porridge Pancakes with Grilled Honey & Orange Figs
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Just because we can’t go out for brunch, doesn’t mean we can’t enjoy a stack of mouth-watering pancakes this weekend! Our recipe for Porridge Pancakes with Grilled Honey & Orange Figs is a guaranteed way to put a smile on your face! So follow the recipe below and whip up something tasty for breakfast this morning – after all, we deserve a treat! #FlahavansOats #IrelandsOatExperts #OatyPancakeStack
Serves 4 | Takes 25 minutes
INGREDIENTS:
50g Flahavan’s Oats
250 ml milk
OR 275g leftover porridge and a splash of milk
1 egg
50g plain flour
1 tsp baking powder
4 black figs
Knob of butter
Juice and zest of half an orange
1 tbsp honey
Greek yoghurt
METHOD:
Place the Flahavan’s Oats in a small pan over a medium heat with 250ml milk and bring to the boil and reduce the temperature to a low heat and continue cooking for around 10-12 minutes until thick and creamy. Leave the porridge overnight covered with some clingfilm.
Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.
Sift in the flour and baking powder to the porridge and whisk to combine.
Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.
Melt a knob of butter in a non-stick frying pan and cook spoonfuls of the batter in batches until golden brown on each side. Repeat until all the batter is used up.
Serve the pancakes with the grilled figs and Greek yogurt
Foodaware 