Grilled Peaches with Cashel Blue Cheese


Farmhouse Irish blue cheese made with grass-fed cow’s milk makes the perfect pairing for fresh grilled peaches. As an appetizer or a gourmet snack, they make for a sweet, creamy treat perfect for outdoor grilling. They can also be made on the stovetop using a grill pan for a year-round taste of Irish summer.

Prep:  5 minutes
Cook:  4 minutes
Serves:  4


Heat a gas or charcoal grill. Cut peaches in half and remove pits. With a melon baller, scoop out a little flesh to enlarge the cavity where the pit was removed. Brush peaches lightly with olive oil on both sides. Place peaches on grill, cut side down. Grill about 2 minutes or until grill marks form. Turn over and grill for 2 minutes more. Place peaches on a serving platter, cut side up. Fill holes where pit was removed with Kerrygold Cashel Blue Farmhouse Cheese and drizzle peaches with honey. Serve warm.

Odlums Granny’s Apple Cake

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 1 level teaspoon Goodall’s Cinnamon (optional)
  • 3 Apples (peeled & cored)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
  2. Beat butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the sieved flour and cinnamon, if used.
  4. Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
  5. Slice the remaining half apple into thin circles and arrange on top of mixture.
  6. Bake for 30 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
  7. To finish, dust with sieved icing sugar. Enjoy!

Granny’s Apple Cake

Rachel Allen’s lemon and basil potato salad


Baked Risotto with Roasted Asparagus@KerrygoldUSA

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.

I have made the decision not to reopen Sweet Geranium Cafe.

Screenshot_2020-06-25 Sweet Geranium Cafe ( sweet_geranium) • Instagram photos and videos

To all of our customers,
I have made the decision not to reopen Sweet Geranium Cafe. I would like to take this opportunity to thank all of our customers over the last six years, the people of Drumshanbo and the wider community, all of whom have contributed to the success of the cafe.
Having a cafe of my own was a dream come true for me. The realisation of this dream was made possible by the unlimited support of my husband Enda, both of our families and our friends.
I have been blessed to have met so many wonderful people through the cafe. Coming from Cork, it was very special for me to be welcomed into the town of Drumshanbo with open arms. Drumshanbo is a unique place with a fantastic sense of community that I am extremely proud to call home. All of our suppliers were great over the years but I would like to especially thank Ray, Oliver and the team at Scollans Butchers who never let us down even on the busiest days of the year.
The staff of Sweet Geranium have been outstanding but I have to thank Valerie, our head chef in particular. Without Valerie, Sweet Geranium would never have blossomed into the cafe we were so both so happy to be a part of.
I wish the town of Drumshanbo the very best of luck in these strange times. I sincerely hope to see another business thrive in the building that was home for Sweet Geranium Cafe for the last six years. Wishing you all the very very best
Elaine ☀️