Glenisk Organic Kids – Snacktime – Lunchboxes #Irish 😀😀😀
Mums Love Roses🌹😚 @cadburyireland #fridays
Cadbury Ireland
@CadburyIreland
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This Mother’s Day, you don’t have to say a lot to show how much you care. Let Cadbury do the talking. #LetCadburyDoTheTalking #MothersDay2022 #MothersDay
Goatsbridge Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo #EatTrout
INGREDIENTS
450g/18oz baby potatoes
3 tbsp. mayonnaise
½ lemon, juice only
1 tsp. dried dill
sea salt and freshly ground pepper
2 spring onions
2 tbsp. capers
100g/4oz tin of smoked trout, drained and flaked
2 hard boiled eggs, chopped, optional
The featured recipe this month of warm potato salad with smoked trout, capers & lemon mayo comes from Kristen Jensen, co-author of Sláinte: The Complete Guide to Irish Craft Beer and Cider (2014), and Secretary of the Irish Food Writers’ Guild. You can find Kristen’s original version on page 80 of Fishwives, a cookbook by Goatsbridge, available from select bookstores or online.
Step 1
Place the potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about ten minutes, until the potatoes are cooked through and tender when pierced with the tip of a knife. Drain well and allow to cool slightly – just so they stop steaming.
Step 2
Meanwhile, whisk together the mayonnaise, lemon juice, dill and a pinch of salt and pepper in a small bowl. Transfer the warm potatoes to a mixing bowl and pour over the lemon mayonnaise, stirring to coat the potatoes evenly.
Step 3
Thinly slice the spring onions on the diagonal, including the green tops. Add to the potatoes along with the capers and stir together. Divide the potato salad between two shallow bowls and scatter the flaked trout and chopped hard boiled eggs, if using, on top. Season with another pinch of salt and pepper and serve while the potatoes are still warm.
http://goatsbridgetrout.ie/recipe/warm-potato-salad-smoked-trout-capers-lemon-mayo-recipe/
Chicken nuggets and chips for kids – calories, fats, salt and sugar stack up 🥺☠️😭
If you’re eating nuggets in a fast food restaurant with dipping sauce and fries on the side, the calories, fat, salt and sugar really start to stack up.
Dunnes Stores Simply Better Authentic Greek Yogurt 450g only €2.50 😀 #nutrition
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Sale Information
Description
Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures
Nutritional Claims
Source of Protein
Source of Calcium
Features
10% Fat
An unsweetened Strained Yogurt
Source of Protein
Source of Calcium
Free From Artificial Colours Flavours and Preservatives
Suitable for Vegetarians
Lifestyle
Suitable for Vegetarians
Pack Size
450g ℮
Usage Other Text
Number of Servings Per Pack: 3 Approx.
Usage Count
Number of uses – Servings – 3
Ingredients
Skimmed Greek Milk
Cream (Milk) (13%)
Live Yogurt Cultures [Lactobacillus Bulgaricus, Streptococcus Thermophilus]
Allergy Advice
For allergens, see ingredients in bold.
Storage Type
Chilled
Storage and Usage Statements
Keep Refrigerated
Storage
– Keep refrigerated 0°C to + 4°C.
– Once opened, consume within 3 days of opening and by ‘use by’ date.
– For ‘use by’ date, see lid.
Storage Conditions
Min Temp °C 0
Max Temp °C 4
Country
Country of Origin – Greece
Packed In – Greece
Our Natural Kefir – Full of gut friendly cultures to keep your gut happy and healthy. @glenilenfarm
Glenilen Farm
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Odlums Blackberry & Apple Crumble
Ingredients:
Crumble
50g/2oz Odlums Porridge Oatflakes
50g/2oz Odlums Cream Plain Flour
150g/5oz Shamrock Golden Caster Sugar
200g packet Shamrock Ground Almonds
175g/6oz Butter
50g/2oz Pine Nuts (optional)
Filling
175g/6oz Blackberries
450g/1lb Stewed Apples
and
Sugar to sweeten apples and blackberries
Method:
- Place the flour, sugar and oatflakes into a bowl.
- Add butter and rub into the dry ingredients with tips of your fingers to form a crumble. Mix in the ground almonds and finally stir in the pine nuts, if used.
- Mix the blackberries and apples together and place in an oven-proof dish. Sweeten with sugar to taste.
- Spread crumble over the fruit.
- Bake in a pre-heated oven at 190°C/375°F/ Gas 5 for 15 to 20 minutes approx.
- Serve hot with cream, ice cream, custard, yoghurt or crème fraiche.
To stew apples
- Peel, core and roughly chop apples. Place in saucepan with a little water (3 tablespoons approx) and place over a low heat, stirring occasionally until apples are softened. When apples are soft, if liked, add a pinch of cinnamon at this stage.
Recipe Notes:
Apples can also be stewed in a microwave. Place apples and water in a deep microwaveable bowl and cook on HIGH for approx 5 minutes, stirring occasionally.
Korean Style Spinach Mushroom Glass Noodles @CookWitWalflowr
Ottolenghi – Curried cauliflower cheese filo pie..
ottolenghi
Verified
Curried cauliflower cheese filo pie.. in reverse! Once described as ‘molten-hot-cheese-lava’, it’s the ultimate comfort food. And it’s the first recipe we’re cooking from OTK: Shelf Love on Youtube: LIVE NOW!!
Head to my link in bio to watch me and @noorishbynoor cook it on #otkwhatsfordinner, and you’ll find the full recipe in the book, out Sept 30th in the UK / Nov 2nd in the US.
Photos taken by the wonderful @elenaheatherwick3d
Rachel Allen’s Irish Gingerbread @RTEfood
There’s no better accompaniment for a hot pot of tea than this gingerbread from Rachel Allen.
Ingredients
- 60 g (2½oz) butter
- 75 g (3oz) treacle
- 50 g (2oz) golden syrup
- 140 g (4¾oz) plain flour
- 1 tsp bicarbonate of soda
- 0.5 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 100 g (3½oz) caster sugar
- pinch of salt
- 1 egg
- 125 ml (4½fl oz) milk
- for the syrup
- 75 g (3oz) caster sugar
- 2 tsp finely grated root ginger, or finely chopped crystallised ginger
Method
- Preheat the oven to 170°C (325°F), Gas mark 3. Line the base and sides of a 900g (2lb) loaf tin with baking parchment.
- Melt the butter, treacle and golden syrup in a small saucepan on a low heat, then set aside.
- Sift the flour, bicarbonate of soda and baking powder into a bowl and stir in the spices, sugar and salt. In another bowl, whisk the egg, then add the milk and the melted butter mixture and pour into the dry ingredients. Mix until smooth – it will have a wet sloppy consistency.
- Pour into the prepared loaf tin and bake in the oven for 50–55 minutes until risen and firm to the touch and a skewer inserted into the centre comes out clean. (Wait for at least 45 minutes before opening the oven to check whether the gingerbread has cooked, otherwise it can collapse in the centre.)
- While the gingerbread is cooking, make the syrup. Place the sugar and ginger in a small saucepan with 75ml (3fl oz) water, bring to the boil over a medium heat and boil, uncovered, for 5 minutes or until slightly thickened and syrupy.
- Once the gingerbread is cooked, take it out of the oven and, leaving it in the tin, pierce it all over the top with a fine skewer, then pour the syrup over and leave to cool completely.
- When the gingerbread is cold, take it out of the tin and serve.
Foodaware 