.@Anahaugh on BBC Morning Live
Farnaught Honey đŻ đ Forever
Centra Mohill Co Leitrim
CrĂȘpes with banana, salted caramel and cream, wholemeal pikelet with blueberry compote @rachelallencooks
and
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- rachelallencooks
- âGive your pancakes a French, Australian or American twist with Rachel Allenâs delicious recipesâ
âIf youâre looking for a new take on this age-old recipe, try a crepe with banana, salted caramel and cream, wholemeal pikelet with blueberry compote, American pancake with maple syrup and rashers, or buckwheat blini with salmon and creme fraiche
The cooking of pancakes dates way back to prehistoric times where batters made from stoneground flour and water were cooked over fire. Sometimes leavened with yeast and other raising agents, pancakes can take on many slightly dissimilar guises. Essentially flat cakes, pancakes in France are thin and sometimes a little crisp around the edges as the name crepe would suggest: like the thin fabric with a wrinkled surface. Serve with this salted caramel sauce recipe, below, as well as banana slices and softly whipped cream. Once made, the sauce will keep for a month or more. It gets thicker in the fridge so just reheat to serve.â
Swipe along to one of the recipes, to see the others please go to:
https://www.independent.ie/life/food-drink/recipes/give-your-pancakes-a-french-australian-or-american-twist-with-rachel-allens-delicious-recipes/a2132557155.html
@independent.ie @tonygavinphotography.ie
#rarinaallen #irishexaminer #food #chef #cook #recipe #ballymaloecookeryschool6h
Organic Salad with Roasted Vegetables, Salad Leaves and Cheese
This makes a perfect lunch with some crusty bread.
 Serves 4
Preparation time: 30 mins
Ingredients
- 1-2 aubergines
- 8 unpeeled garlic cloves
- 3 tablesp.olive oil
- 2 red peppers, halved and deseeded
- 2 tablesp. balsamic vinegar
- 4 scallions, finely sliced
- 8-10 black olives
- Salt and black pepper
- Salad leaves, generous handful per person
- 200g cheese
To Cook
Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.
Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.
Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.
Serving Suggestions
Serve with crusty bread.
Anna and Liz Bonnin â€ïž picnic on the Burren – Entertain. Educate. Anna Haugh’s Big Irish Food Tour đźđȘ
https://www.instagram.com/reel/DIlXJbFiNaR/?igsh=MWd5eGMydzRsb3FsdQ==
and
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- belowtheradartv
- When sheâs not exploring the jungles of Central America or following the great migrations across the plains of Africa, Liz Bonnin finds her true escape on Ireland West Coast in the rugged beauty of County Clare.
After Liz asks Anna to join her in the Burren is easy to see why!
Watch Anna and Liz as they explore the food and landscape that this corner of Ireland has to offer.
Anna Haughâs Big Irish Food Tour
BBC One Northern Ireland
Tonight – Fri 18 Apr, 19:3021h
2 Authentic Greek Yogurt for only âŹ4.50. đđ That’s Super Value at Dunnes
Raspberry Eton Mess @dunnesstores Sweet & Creamy đ
Tranquility đźđȘ
Acai with pistachio paste @datsescafeandcakes Cavan strawberry đ đ đ#bestcoffeeintown
âą
- Açai with pistachio paste đđđđ«
@datsescafeandcakes
#bestcoffeeintownâ€ïžâïž #cafe#cava#barista #baristalife#latteart#ireland#healthyfood#acai#acaibowl #acaibowlcavanEdited · 18w
Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia @macnean_house_restaurant Co.Cavan
Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on whatâs available.
Serves 4
Ingredients
- 4 x 175g hake fillets, skin on and boned
- 1 tablesp. olive oil
- Salt and freshly ground pepper
- 50g butter
- œ lemon, pips removed
- 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
To Cook
Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.
Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.
Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.
Serving Suggestions
Steamed broccoli and sauté new potatoes
Tips
Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the flakes will separate easily. If it isnât done yet, it will still have the translucent look for raw fish.
Other fish you could use: Whiting, haddock or trout fillets
Nutritional Analysis per Serving
Protein: 39g
Carbohydrates: 52g
Fat: 26g
Iron: 2.4mg
Energy: 644kcal
http://www.bordbia.ie/consumer/recipes/fish/pages/panfriedhake.aspx
Foodaware 
http://www.bordbia.ie/consumer/recipes/