Foods That Keep You Full the Longest ranked by effect
Potatoes packed full of antioxidants -Maria @BallymakennyFarm –
Dave Mullan liked
A warm, passionate, hard working Irish food producer if ever I met one. Maria @BallymakennyF tasting her creamy and packed full of antioxidants heritage spuds @ArdkeenQFS today. A great woman. 
Neven Maguire ” While turkey may be the star of the Christmas table, if you get your roast potatoes right, then frankly you could serve chicken nuggets and most people would still be happy as Larry” 😅
50m ·
⭐️🎄CHRISTMAS CAKE & AUNTIE MAUREEN’S CHRISTMAS PUDDING🎄⭐️
Its the time of year to get ahead for all your Christmas baking! Neven is sharing his Christmas Cake recipe & his Auntie Maureen’s Christmas Pudding. A tried & tested recipe over the years with fantastic feedback. The plum pudding is a regular appearance on our menu at MacNean House over the Christmas weeks & features in our Christmas Hamper this year!
Feel Full Food 😋
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.
http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/
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.
What’s in the Fridge Omelette.@bordbia
Brunch, lunch or dinner in 15 minutes.
Serves 4
Ingredients
- 1½ tablesp. olive oil
- 4-6 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 8 eggs, beaten with 2 tablesp. freshly grated cheese
- A little salt and freshly ground black pepper
- Chopped parsley
To Cook
Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.
When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.
Serving Suggestions
To serve, sprinkle with parsley and cut into wedges.
Note
You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.
http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx
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.
Neven Maguire ” While turkey may be the star of the Christmas table, if you get your roast potatoes right, then frankly you could serve chicken nuggets and most people would still be happy as Larry” 😅
50m ·
⭐️🎄CHRISTMAS CAKE & AUNTIE MAUREEN’S CHRISTMAS PUDDING🎄⭐️
Its the time of year to get ahead for all your Christmas baking! Neven is sharing his Christmas Cake recipe & his Auntie Maureen’s Christmas Pudding. A tried & tested recipe over the years with fantastic feedback. The plum pudding is a regular appearance on our menu at MacNean House over the Christmas weeks & features in our Christmas Hamper this year!
Apple Parsnip Soup @KerrygoldUSA
Ingredients:
- 4 ounces Kerrygold Unsalted Butter
- 1 large shallot, minced
- 1 leek (white part only), halved lengthwise, washed and dried, cut into ¼ inch pieces
- 1 clove garlic, crushed
- 1 large (¾-pound) Yukon Gold potato, peeled and cut into 1-inch pieces
- 2 parsnips (about ½-pound), peeled and cut into 1-inch pieces
- 2 Granny Smith apples, peeled, cored and chopped into 2-inch pieces
- 5 cups vegetable broth
- 2 cups apple juice
- 1 cup whole milk
- ½ cup flat leaf parsley
- Kosher salt and freshly black pepper
Directions:
Place a large saucepan on the stove over a medium heat. Add the butter, and when melted, add shallots, leeks and garlic and using a wooden spoon to occasionally stir. Cook until leeks are tender, about 7 minutes.
Add the potato, parsnips and apples and cook until just potatoes are starting to soften, about 5 minutes.
Add the broth and apple juice; reduce stove temperature to a simmer. Cover the saucepan and cook until the vegetables are very soft, about 30 minutes.
Remove the saucepan from the heat, add the parsley and using a blender, or an immersion blender, thoroughly purée the mixture.
Return the saucepan to the stove over a medium-low heat and stir in the milk. Heat the soup, stirring occasionally, until the soup is heated through and boils. Taste and season with salt and pepper.
Tasted and perfected in the Sur La Table kitchen.
Foodaware 