Sunrise on the last day of August. Dalkey 🇮🇪 ❤️
Mary Flahavan’s Quick Apple Porridge
Quick Apple Porridge
This recipe avoids milk altogether and so would be ideal for anyone on a dairy-free diet.
Ingredients
40g (1½ oz) or 2 scoops of Flahavan’s Quick Oats
170 ml (1/3 pint) of apple juice
Pinch of cinnamon
Sliced apple
Cooking and Serving Instructions
- Mix the oats with the apple juice in a deep bowl.
- Microwave for 2-3 minutes stirring occasionally until the juice is absorbed. Add more juice if necessary.
- Leave to stand for 1 minute.
- Stir and serve topped with sliced apple and a sprinkle of cinnamon.
Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe
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
Ingredients:
- THE SOUP:
- 2 tbsp Kerrygold Salted Butter
- 2 potatoes, peeled and finely chopped
- 1 large onion, peeled and chopped
- Salt and freshly ground black pepper
- 1 head of broccoli, with stalk
- 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
- 3/4 cup heavy cream
- THE DUBLINER TOASTS:
- 8 slices good-quality white bread
- 3 oz Dubliner Cheese, finely grated
Directions:
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.
Milk has Calcium, Vitamin B12, Protein – Clonbawn Irish Milk @Aldi by #LakelandDairies
.@nevenmaguire makes simply delicious Pad Thai @dunnesstores with Chef Yo.
https://www.instagram.com/reel/C7AAVU2MowW/?igsh=MWZsNXNwcW1vdHhrdA==
dunnesstores- We have partnered up with @sabarestaurantdublin to create our new @simplybetterds Thai Food range. Watch our brand ambassador @nevenmaguire learn how to make this delicious Phad Thai with Chef Yo. Find the full recipe below and shop the ingredients in your local @dunnesstores.
Phad Thai
Ingredients (Serves 2)
• 200g Rice Stick Noodles
• 6 Raw Tiger Prawns, shell removed
• 175g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
• 2 Tbsp Simply Better Cold Pressed Rapeseed Oil (for wok)
• 2 Simply Better Free Range Corn Fed Large Eggs, beaten
• 1 Tbsp Simply Better Cold Pressed Rapeseed Oil (for eggs)
• 80g Bean Sprouts
• 40g Spring Onions, diced 1cm
• 100g Simply Better Thai Phad Thai Wok Sauce
• 1 Tbsp Unsalted Roasted Peanuts, crushed
• 1 Tsp Dried Crushed Chillies
• 20g Fried Shallots
Method:
1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
2. Bring a wok to a medium to high heat, add the oil, then the chicken and stir for 2 minutes before adding the prawns and stir for another minute.
3. Bring the chicken and prawn to one side of the wok. Add the remaining oil and the beaten eggs.
4. Stir quickly and mix the egg with the chicken and prawns.
5. Add the noodles, stir for 1 minute until the noodles start to soften.
6. Then add the sauce and stir well to cover the noodles.
7. Add the bean sprouts and spring onions. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.
8. Serve in warmed bowls with a sprinkle of the crushed peanuts, fried shallots and dried chillies.2d
Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing
Serves 4 – 6
Ingredients, Squash
3 tablespoons olive oil
4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon cayenne pepper, to taste
Ingredients, Dressing
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon Dijon Mustard
1 tablespoon honey
1 clove garlic, grated or smashed into a paste
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
Ingredients, Salad
5 cups baby arugula
½ cup pomegranate seeds* (see Tip)
¼ cup pumpkin seeds, lightly toasted
½ small red onion, thinly sliced
½ cup crumbled goat cheese (4 ounces)
Freshly ground black pepper
Method
Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.
In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).
Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)
Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.
*Or finely diced green apple if you can’t find pom seeds.
Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.
Smoked Mackerel Mousse.
Serves: 15
Ingredients
- 300ml Millac Gold Double or cooking cream
- 300g Skinned smoked mackerel fillets
- Juice from 2 medium lemons
- 75g Lakeland Dairies Unsalted butter
- 2 tspn Horseradish sauce
- 2 tspn Dijon mustard
- 1 level tspn Ground black pepper
- 1 cucumber
Method
Put the cucumber aside.
Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.
Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.
Garlic and Rosemary Sourdough by @karaanaomi @ballymaloe #cookeryschool Co.Cork 🇮🇪
New season styles have arrived in Carolyn Donnelly The Edit.
Apple Crumble Cookie Scones with Flahavan’s Progress Oats
Foodaware 