Easy meal idea: 2 eggs cooked in #kerrygold and topped with grated cheddar with avocado and blackberries on the side.
.
Follow and dm me @keto_sarah_ if you want to get free keto recipes for 7 days ❤️
Seaweed Ice Cream with the brilliant @oritannenbaum and @gaptoothedheart • During their time at @ballymaloecookeryschool they’d love to explore the Irish coast and explore all that the sea has to offer and developed some truly delicious ice creams.Edited · 1d
To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
Say goodbye to winter blues and hello to summer hues with this mouthwatering bowl of oats🌴☀️ Take your morning porridge to the tropics with a burst of flavour that’ll transport you to paradise. 🏝️ Whether you’re lounging by the pool or starting your day with a sunny mindset, this tropical delight is sure to bring the warmth of summer to every spoonful #FlahavansOats
Serves 1|Takes 10 minutes
INGREDIENTS:
30g Flahavan’s oats
150mls whole milk
Papaya
Strawberries
Raspberries
Nuts
METHOD:
For the porridge:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk. Bring to a boil and simmer for 3 minutes stirring continuously
For the toppings:
Crushed raspberries: Tumble 100g of raspberries into a bowl.Add a teaspoon of sugar or drizzle of honey and mash together with a fork.
Make the jelly according to the packet instructions and allow to cool slightly.
Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
Spoon a layer of custard over the jellies and add a layer of Madeira cake.
Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
1. First, prepare the spice mix. In a small bowl, combine the smoked paprika, ground coriander, 2. ground cumin, dried oregano, salt and chilli powder. Stir and set aside. 3. Preheat a large sauté pan over medium heat. Add a drizzle of oil and add the chicken pieces and sprinkle with the spice mix. Cook stirring for 4-6 minutes, depending on the size of the dices. 4. Then, add the peppers, chilli, onions, and garlic. Continue to sauté for 2-3 minutes until just cooked through and the vegetables are just softened. 5. Remove from the heat, drizzle over the lime and check the seasoning for spices, salt and pepper. 6. Serve in warm tortillas with a spoonful of sour cream, and guacamole on the tortilla, some diced tomato, grated cheese and fresh coriander leaves. Enjoying while hot.
Foodaware 