How to make delicious boxty pancakes by @Anahaugh @BBCMorningLive and homemade crisps from potato skins!
Bruschetta 👌🏼Beautiful @datsescafeandcakes in the heart of Cavan town
This classic Irish apple tart recipe is so simple and perfect with a pot of tea @KerrygoldIRL #Ireland

Nostalgic and sweet, this classic Irish apple tart recipe is so simple and perfect with a pot of tea #baking #recipe https://kerrygold.com/ie/recipes/apple-tart/ …

Pea Guacamole, Smoked Mackerel Pate, Ballymaloe Cheese Croquets, Wild Garlic Flowers @Ballymaloe #weddingcanapes
Platter of #weddingcanapes @Ballymaloe; Pea Guacamole, Smoked Mackerel Pate, Ballymaloe Cheese Croquets garnished with Wild Garlic Flowers

Rachel Allen’s Clementine and Almond Cake @RTEfood

Food on RTÉVerified account @RTEfood 3 hours ago
Rachel Allen’s Clementine and Almond Cake – http://ow.ly/t0Lx30gE1Wk

Poached eggs and avocado toast.@BewleysIreland
Come in and try our poached eggs and avocado toast, a fan favourite! #BewleysGraftonStreet #Breakfast #Dublin #GraftonStreet
‘Be a pineapple. Stand tall and be sweet on the inside.’ @avocaireland
‘Be a pineapple. Stand tall and be sweet on the inside.’ Fresh pineapples, sweet and delicious in Avoca Food Markets now #AvocaFood #NomNom

Sinead Delahunty -This Chicken & Chickpea Curry is delicious @Glenisk
GleniskVerified account @Glenisk 16 hours ago
Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up http://glenisk.com/recipes/chickenandchickpeacurry …
#AddGlenisk
Ingredients
2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed
Method
- Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
- Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
- Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
- Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
- Serve the curry as you like – I love it with some fluffy brown or basmati rice!
chickpea, spinach & squash curry
Basil Pesto by @nevenmaguire @macneanhouse



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