kerrygoldusa Verified In 1984, Sarah Furno’s mother made the first batch of Cashel Blue in her home kitchen. Now, Sarah still farms the land that’s been in her family for centuries. Read more about the origin of Cashel Blue at the link in our bio.
This recipe for Bangers & Cheesy Mash from our Simply Better brand ambassador @nevenmaguire is the perfect comfort food. Find the full recipe below:
Bangers & Cheesy Mash with Caramelised Red Onion Gravy Ingredients (Serves 4) 2 Packs Simply Better Irish Pork Spring Onion & Black Pepper Sausages 2 Tubs Simply Better Irish Made Beef Gravy 3 Tbsp. Simply Better Handmade Caramelised Red Onion Relish 1 Tbsp. Simply Better Italian Extra Virgin Olive Oil 1 Tbsp. Simply Better Italian Balsamic Vinegar Steamed Greens, to serve Cheesy Mash 100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated 750g Rooster Potatoes, cut into chunks 75g Butter Method 1. Preheat the oven to 200°C (400°F/Gas Mark 6). Place the sausages on a baking tray lined with parchment paper, drizzle with the olive oil and cook in the oven for 25 minutes, turning halfway through cooking to ensure they are golden brown on all sides. 2. To make the mash, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 1-2 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher or pass through a potato ricer until smooth. Beat in the cheese and butter and season to taste. 3. To make the gravy, heat the gravy in a saucepan over a medium heat, whisk in the caramelised red onion relish and balsamic vinegar and simmer for 2-3 minutes. 4. To serve, place a large spoonful of mash in the centre of a plate or serving bowl. Top with 3 of the roasted sausages and pour over the onion gravy. Serve with some of the steamed greens.
Last week, I made Chocolate Hummus and I got SO much amazing feedback that I wanted to show you how you could use it as a handy finger food breakfast idea for your kids. These Breakfast Samosas are really good. Filled with my chocolate hummus, sliced banana and crushed seeds for extra goodness…all from @dunnesstores ☀️🍌
You will want to save this one for later ❤️
Prep time – 5 minutes Cook time – 5 minutes 8 Mini Samosas and 2 Large
For the mini tortillas spread about 2 tsps of chocolate hummus (the larger tortillas will use about 1 tbsp of hummus, then add 2 slices of banana the the corner and a sprinkle of nuts. Fold the rounded part up slightly, then fold the corner up and over and tuck in the remaining part into the opening.
Heat on a pan until golden brown both sides.
Serve with a side of Greek yogurt and fresh strawberries for extra protein which will keep you and your little ones full for longer.
No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats
Serves 2 pizza bases|Takes 15 mins
Ingredients: For the Pizza Bases: 85g Progress Oats 1 large egg white ½ tsp salt Optional – 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast For the tomato topping: 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried mixed herbs 1 tsp honey 1 tsp sea salt flakes Couple of grinds of black pepper
Method: For the Pizza Bases: Pre-heat the oven 200C Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended. Heat a small heavy based frying pan over a medium heat. Add one tsp of vegetable oil. Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up. Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through
For the tomato topping:
Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained. Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Pour the tomato mix into a high-speed blender and blitz for 1 minute.
Foodaware 