Sarah delighted with her sticky buns @ballymaloecookeryschool #fortyyears
Killowen Farm berry compotes & yogurts @SimplyBetterDS
Simply Better at Dunnes Stores @SimplyBetterDS
We are delighted to be working with the Dunne family from @KillowenFarm in Co. Wexford to source our Irish Made Yogurts. The yogurt is made with milk from the Dunne family’s dairy herd. They also produce the berry compotes for our yogurts using Irish grown fruit.
Irish Salmon & Asparagus Wraps by Neven Maguire @simplybetterds
Apricot Pistachio Overnight Oats @flahavans
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flahavans- Sweeten up your Monday morning with our easy to prep Apricot Pistachio Overnight Oats 😋! Packed with lots of fruit, nut and oaty goodness, these Overnight Oats are just so tasty! Simply prep in advance and chill overnight in the fridge (or chill for a minimum of 2 hours in the morning) and then you’re ready to tuck in and enjoy!
#flahavansoats #oatspiration #overnightoats
Serves 2|Takes 120 minutes
INGREDIENTS:
90g Flahavan’s Progress Oatlets
3 tbsp Desiccated Coconut
200ml Coconut Milk
260ml Water
1 tbsp Chia Seeds
400g Fresh Apricots, halved and stone removed
2 tbsp Golden Caster Sugar
40g Pistachios
METHOD:
To make the bircher, place the Flahavan’s Oats into a bowl along with the desiccated coconut, coconut milk, 200ml water and chia seeds and stir to combine. Leave in the fridge for min. 2 hours or overnight if you can.
Meanwhile, place the apricots, remaining water and golden caster sugar in a medium saucepan. Cook gently over a low-medium heat for 10-15 minutes, or until soft and broken down. Remove from the heat and leave aside to cool.
Crush the pistachios into a fine crumb using a pestle and mortar.
To assemble, spoon the bircher into two glasses adding in a layer of the apricots and sprinkle over the pistachio crumb to serve.1d
Salmon Rillettes with pickled cucumber salad @KerrygoldIRL
Kerrygold Ireland @KerrygoldIRL 17 hours ago
If you’re in need of an easy entertaining recipe for the weekend, look no further. This easy-to-follow rillettes recipe can be prepared two days in advance. Serve individual jars accompanied by the pickled cucumber salad in a separate little dish. Divine. https://kerrygold.com/recipes/salmon-rillettes-with-pickled-cucumber-salad/ …
Clasped hands symbol of unity and cooperation @LakelandDairies Co.Cavan
Lakeland Dairies, Killeshandra, Co.Cavan
Clasped hands symbol of unity and co-operation @LakelandDairies Co.Cavan
“clasped hands” unity symbol of the Lakeland Dairies Co-Operative Society Limited, Killeshandra, Co. Cavan.
Killeshandra, Co.Cavan
Flahavan’s Oat & Cheese Hashbrowns recipe..
Flahavans
40 m ·
Let’s talk lazy weekend brunching! These crispy Oat & Cheese Hashbrowns add such a great twist to your weekend breakfast – they’re quick and easy to whip up, and can also be made gluten free! #FlahavansOats
Serves: 4 | Prep time: 35 mins
Ingredients
4 medium-sized baking potatoes, baked and cooled
80g Flahavan’s Oats (/Flahavan’s Gluten Free Oats)
65g Cheddar cheese, grated
1 tsp fresh thyme
40g butter
300g tomatoes, on the vine
300g portobello mushrooms
8 rashers of streaky bacon
Salt and pepper, to taste
Glug of olive oil
Method
1. Peel then grate the pre-cooked baked potatoes. Mix the grated, cooked potato with Flahavan’s Gluten Free Irish Oats, cheddar cheese and thyme. Season generously.
2. Heat half the butter and a splash of olive oil in a medium-sized, non-stick frying pan over a medium-low heat. Once sizzling, add the oat and potato mixture to the pan. Fry for a couple of minutes, then gently pat the mixture down with the back of a spoon so it forms a flat round cake. Cook for 10-15 minutes or until golden brown.
3. Next, carefully place a large plate on top of the frying pan and invert so the hash brown sits cooked-side-up on the plate. Add the remaining half of the butter and another splash of oil to the frying pan, then slide the hash brown back into the pan to cook the other side. Continue cooking for a further 10 minutes until crispy and golden.
4. While the hash brown is cooking, pre-heat the grill to medium. Line a baking tray with foil and arrange the tomatoes, mushrooms and streaky bacon on the tray. Grill for 10-15 minutes until the bacon is crispy.
5. To serve, cut the oaty hash brown into wedges and portion out the streaky bacon, tomatoes and mushrooms. See less
Tomato Sauce with Onion and Butter
0 Ratings
Photo and Styling by Julia Gartland
This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.
Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.
How to Make It
Step
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta. Serve with grated Parmesan.
Notes
May be frozen when done. Discard the onion before freezing.
Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.
http://www.foodandwine.com/recipes/tomato-sauce-onion-and-butter
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