Portugal food trails tonight
@RTEOne 8 pm hope you can tune in
New hand- stretched pizza 🍕 just €3.99 each @dunnesstores #WorldPizzaDay
https://www.instagram.com/reel/CwnrPRMI_OL/?igshid=MTc4MmM1YmI2Ng==
- Inspired by everyone’s favourite take away option, our new hand-stretched pizzas are the perfect pairing for your nights in, just €3.99 each 🍕 😋11h
#WorldPizzaDay is January 17th, St Anthony’s Day @oliobasso
Olio Basso
We’re celebrating #WorldPizzaDay by highlighting the close relationship between extra-virgin oil and one of our cuisine’s most iconic creations.
Best wishes to all the pizza masters we collaborate with, including Ciro Salvo and Gino Sorbillo, and to all those who love pizza.
Do you know why #WorldPizzaDay is January 17th? Why didn’t pizza makers work on Saint Anthony’s day, patron of fire and then ovens.
Take in the Leitrim ☀️🌞 @LoughRynnCastle #waterislife
Bananas help you sleep 😊
Live well beside Inishmuck Lough – many more in Cavan
Live well beside a lake – Come to Cavan #physicalactivity
Apple porridge scones by Folláin @follainirishpreserves
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Liked by marwallrosie and others
follainirishpreserves- Apple Porridge Scones 🍎
This gorgeous seasonal take on the classic scone combines the wholesome goodness of oats and the sweet, tangy flavour of apples, and we think they are the perfect autumnal mid-morning treat!
We especially like to serve them with a dollop of our Blackberry Jam, and some of the fresh berries from the brambles too 😋
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1 large apple, peeled, cored, and diced
– 1 cup buttermilk
– 1/4 cup brown sugar
– 1/4 cup unsalted butter, melted
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 egg
Methodology:
– Preheat your oven to 220°C.
– Line a baking sheet with parchment paper.
– In a bowl, mix the oats with the buttermilk and let them soak for about 10 minutes to soften.
– In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the brown sugar to the flour mixture and combine well.
– Stir the melted butter and egg into the oat and buttermilk mixture.
– Fold the wet ingredients into the dry ingredients until just combined and gently fold in the diced apples.
– Lightly flour a clean surface and turn the dough out onto it.
With floured hands, gently shape the dough into a round, about 1-inch thick and using your hands shape into about 8 wedges.
– Place the wedges on the prepared baking sheet, leaving some space between each.
– Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown.
📸 by @erinmdesign
#scone#baker#baking#bakersofinstagram#oats#oatmeal#porridge#seasonal#snack#brunch#kaffee#espresso#coffeelover#coffee#coffeebreak#cafe#breakfast#apples#coffeeaddict#coffeegram#cappuccino#momaproved#bakingwithkids#weekend#family#recipe#recipes#vibes#autumn#weekendmood15w
Neven Maguire Cooks Sweet & Sour Chicken @macnean_house_restaurant
Cook With Neven – Sweet & Sour Chicken
Field Mushroom Soup with Crunchy Garlic Croutons @kerrygoldusa
Serves: 4
This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.
Ingredients:
- 1½ lb field or open cup button mushrooms, chopped
- juice of ½ lemon
- 4 tbsp (2oz) Kerrygold Salted Butter
- 1 onion, chopped
- 1 large garlic clove, crushed
- 2 tbsp plain flour
- 3 cups (1½ pints) vegetable stock (from a stock cube is fine)
- pinch of freshly grated nutmeg
- ½ cup (4fl oz) cream
- 2 tsp chopped fresh chives
- For the garlic croutons:
- 4 tbsp (2oz) Kerrygold butter
- 2 thick slices sourdough bread, crusts removed and diced
- 1 large garlic clove, crushed
- salt and freshly ground black pepper
Directions:
Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.
Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.
Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.
To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.
Foodaware 