Lakeland Dairies, Killeshandra, Co.Cavan
Clasped hands symbol of unity and cooperation @LakelandDairies Co.Cavan #Killeshandra
.@Annhaugh sees Veda Bread for the first time and tries her hand at boxing with Carl Frampton #BigIrishFoodTour #Belfast
and
- belowtheradartv
- Who better to show Anna around Belfast than @theframpton ?! 🥊
Anna hit all the best spots on her trip North visiting Titanic, tasting Veda bread for the first time and getting her hands dirty making fifteens 🍒 with Brian from @coyles_home_bakery
Catch up on @bbciplayer to see Anna throw and few punches and see Carl get put to work in the kitchen
The full series of Anna Haugh’s Big Irish Food Tour is available to watch now!
Helena with @rorysfood rhubarb,coconut and pistachio cake @ballymaloe ☘️🇮🇪
https://www.instagram.com/reel/Cq8y71FAZ8R/?igshid=ZGY5ODdmOGM=
Liked by roryconner_knives and others
ballymaloecookeryschool- 12-week student Helena with her beautiful rhubarb, coconut and pistachio cake, fresh out of the oven.
#rhubarb #cook #chef #ballymaloecookeryschool #organic #cake #food9h
Bruschetta Pizza with Irish Cheese @KerrygoldUSA
The Tuscan flavors of warm bruschetta topped with bubbling Irish cheese – truly a taste to behold. This pizza is a wonderful oven-baked twist on the traditional appetizer, making a perfect shared starter or a meal of its own.
Prep: 20 minutes
Cook: 12 to 15 minutes
Serves: 6 main dishes or 12 appetizer servings
Ingredients:
- 2 cups seeded, diced fresh tomato
- 2 tablespoons snipped fresh basil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons minced fresh garlic
- 1 pound pizza dough
- Flour
- 1 (7-oz.) package Kerrygold Dubliner Cheese, shredded
- 3 tablespoons shredded Kerrygold Reserve Cheddar Cheese
Directions:
Preheat oven to 450°F and line 2 large baking sheets with parchment paper. In a small bowl, stir together tomato, basil, olive oil, vinegar and garlic; set aside. Divide dough into 3 equal pieces. Roll each into a 9-inch circle or 10 x 8-inch rectangle on a lightly floured board. Transfer to prepared baking sheets and sprinkle with Kerrygold Dubliner Cheese. Bake for 12 to 15 minutes or until cheese is lightly browned on the edges. Using a slotted spoon, place equal amounts of tomato mixture on each pizza and sprinkle with shredded Kerrygold Reserve Cheddar Cheese.
.@Anahaugh’s Big Irish Food Tour @BBCnireland – Veda Bread. @theframpton @titanicbelfast @bbciplayer
and
Liked by charissepics and others
- belowtheradartv
- Who better to show Anna around Belfast than @theframpton ?! 🥊
Anna hit all the best spots on her trip North visiting Titanic, tasting Veda bread for the first time and getting her hands dirty making fifteens 🍒 with Brian from @coyles_home_bakery
Catch up on @bbciplayer to see Anna throw and few punches and see Carl get put to work in the kitchen
The full series of Anna Haugh’s Big Irish Food Tour is available to watch now!
Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate @dunnesstores
https://www.instagram.com/reel/C_kr8_TMKDG/?igsh=ZnB4NWl1aHIweGw5
and
Paid partnership
Liked by mekhla_sinha and others
donalskehan- Cheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate | Summer ending doesn’t mean ice cream is off the menu and this straightforward method of making this ice cream might just convince you to take the plunge and make your own. Even if you don’t, and use shop bought, the trick of roasting frozen berries with a sprinkle of grated white chocolate will make you wonder why you haven’t been doing this for years, with ingredients as always from @dunnestores 🍦🍓 Give it a go this weekend!
Serves: 4
Time: 35 mins + overnight freezing time
For the ice cream:
2 vanilla pods, split in half, seeds scraped
200g condensed milk
600ml double cream
2 tsp flaky sea salt
For the roasted frozen berries:
300g frozen mixed berries
3 tbsp caster sugar
1 tbsp cornflour
Juice of a lemon
To serve:
100g white chocolate, grated
1. Put the condensed milk, cream and vanilla pods & seeds into a large bowl. Using an electric mixer, whisk the mixture until thickened and stiff peaks form. Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid, cover and freeze overnight or until solid.
2. When you are about 25 minutes away from serving, preheat the oven to 180°C/160°C fan /350°F/Gas Mark 4.
3. Add the berries to a deep tray with the caster sugar, cornflour and lemon juice. Mix well to combine, add to a baking tray and transfer to the oven to roast for 15 minutes, stirring halfway, until the berries are broken down, glossy and juicy.
4. Remove the berries from the oven and allow to cool slightly then serve the ice cream into bowls. Top with the slightly warm berries then drown everything in the grated white chocolate.1d
Avocado carpaccio with smoked salmon and toasted walnuts.
Inspired by @SeamusMullen for @goop we made this gorgeous avocado carpaccio with smoked salmon and toasted walnuts. It’s basically just thinly sliced avocado, seasoned with sea salt and a good oil. #avocadolove #healthymeal #paleo #keto #positiveeating #healthylifestyle
.@Annhaugh sees Veda Bread for the first time and tries her hand at boxing with Carl Frampton #BigIrishFoodTour #Belfast
and
- belowtheradartv
- Who better to show Anna around Belfast than @theframpton ?! 🥊
Anna hit all the best spots on her trip North visiting Titanic, tasting Veda bread for the first time and getting her hands dirty making fifteens 🍒 with Brian from @coyles_home_bakery
Catch up on @bbciplayer to see Anna throw and few punches and see Carl get put to work in the kitchen
The full series of Anna Haugh’s Big Irish Food Tour is available to watch now!
Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macnean_house_restaurant
https://www.instagram.com/reel/CsbKXWpM6ms/?igshid=MTc4MmM1YmI2Ng==
•
Follow
Liked by rose_anne_murray and others
simplybetterds- Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:
Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
Ingredients (Serves 6-8)
For The Base:
2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
75g Butter, plus extra for greasing
For The Compote:
1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
For the Filling:
3 Simply Better Free Range Corn Fed Large Eggs
500g Cream Cheese
100g Caster Sugar
1Tbsp Cornflour
Finely Grated Rind and Juice of 2 Limes
1 Vanilla Pod, split in half lengthways and seeds scraped out
To Serve:
Simply Better Single Source Irish Jersey Cream, lightly whipped
Method:
1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
Neven Maguire cooks omelettes with mushrooms in Irish Rapeseed oil, Oriel Sea Salt & Drinagh Cheddar Cheese @SimplyBetterDunnesStores #PGI. Ireland ☘️
🍳🥚🧀Mushroom , Bacon & Cheese Omelette!🧀🥚🍳
Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!
