Grand Morning Altogether 😃 @loughrynncastle #Leitrim
Goatsbridge Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo #EatTrout
INGREDIENTS
450g/18oz baby potatoes
3 tbsp. mayonnaise
½ lemon, juice only
1 tsp. dried dill
sea salt and freshly ground pepper
2 spring onions
2 tbsp. capers
100g/4oz tin of smoked trout, drained and flaked
2 hard boiled eggs, chopped, optional
The featured recipe this month of warm potato salad with smoked trout, capers & lemon mayo comes from Kristen Jensen, co-author of Sláinte: The Complete Guide to Irish Craft Beer and Cider (2014), and Secretary of the Irish Food Writers’ Guild. You can find Kristen’s original version on page 80 of Fishwives, a cookbook by Goatsbridge, available from select bookstores or online.
Step 1
Place the potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about ten minutes, until the potatoes are cooked through and tender when pierced with the tip of a knife. Drain well and allow to cool slightly – just so they stop steaming.
Step 2
Meanwhile, whisk together the mayonnaise, lemon juice, dill and a pinch of salt and pepper in a small bowl. Transfer the warm potatoes to a mixing bowl and pour over the lemon mayonnaise, stirring to coat the potatoes evenly.
Step 3
Thinly slice the spring onions on the diagonal, including the green tops. Add to the potatoes along with the capers and stir together. Divide the potato salad between two shallow bowls and scatter the flaked trout and chopped hard boiled eggs, if using, on top. Season with another pinch of salt and pepper and serve while the potatoes are still warm.
http://goatsbridgetrout.ie/recipe/warm-potato-salad-smoked-trout-capers-lemon-mayo-recipe/
Black Cherry Oatmeal Bars Recipe
Oatmeal bars (or just oats in general) are great for boosting your energy and giving you a much-needed top up of fibre, known to lower cholesterol and reduce the risk of heart disease. And apart from being full of health-benefits, added with flavours of cinnamon and vanilla, these oatmeal bars make a tasty snack to eat on the go anywhere.
Ingredients:
- 2 sticks (226g) unsalted room temp butter
- 2 x 2/3 cups of white sugar
- 2 cups rolled oats
- 2 cups all purpose flour
- 1 tsp vanilla extract
- 1 tsp grounded cinnamon
- 1/4 tsp salt
- 2/3 tsp baking powder
- 1 big jar black cherry preserve
Method:
- Pre-heat the oven to 350ºF / 175ºC.
- Grease a baking pan (I used a 20 x 20 cm / 8 x 8 in) with butter and leave to the side.
- Cream the butter and sugar together really well.
- Add the rest of the ingredients and mix well.
- Press half of the mixture into the bottom of the baking pan.
- Spread the preserves over it in an even layer.
- Crumble the remaining mixture, with your hands, over the raspberry preserves.
- Bake for 40 minutes, or until lightly golden brown.
- Cool completely before cutting.
If you can’t get hold of any Black Cherry preserve then it’s just as easy to make your own – if not easier as you don’t need to leave the house! All you need is pitted black cherries, sugar and lemon. Glaze the cherries with sugar and leave for a couple of hours then simmer on a low heat for 1 hour.
#Recipes #baking #recipe #Baking #brunch #desserts #christmas #black cherry #cherry #bars
Friday night Italian pizzas @flahavansoats
flahavans
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.
St.Patricks Annual Recovery Festival. A great day out especially for the kids.
The Recovery Festival is our annual celebration of mental health, recovery, wellness, and community. It’s a space where service users, supporters, and staff come together to share experiences, promote mental health, and build an inclusive, supportive environment for everyone.
Steel-Cut Oats,Maple Roasted Apples and Cheddar @Flahavans #thekitchn
One for the weekend!
Two of our favourite things are oats and cheese. We can’t wait to try this recipe for Steal-Cut Oats with Maple-Roasted Apples and Cheddar. Sounds like the perfect Saturday brunch to us.
#oats
Packed with protein, this Heirloom Grain Salad is the healthy and easy choice for a weeknight dinner.
Kerrygold USAVerified account @KerrygoldUSA
Packed with protein, this Heirloom Grain Salad is the healthy and easy choice for a weeknight dinner. https://www.kerrygoldusa.com/grazings/heirloom-grain-salad-with-lemon-vinaigrette/ …
Blackberries are such a delicious fruit and well worth freezing, to use all year round @rorysfood #learnatballymaloe
https://www.instagram.com/reel/C_8zIdWMDh7/?igsh=MTRrYWtqd3IzZWYzbQ==
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ballymaloecookeryschool- Blackberries are such a delicious fruit and well worth freezing, to use all year round.
#learnatballymaloe #cookingisfun #ballymaloecookeryschool1d 
_mariaharte_Currently making blackberry and sweet geranium jam from a jackpot of blackberries on my evening stroll! 🌞
Rory O’Connell’s Summer spinach with garlic, chilli and lemon with thanks to Rachel Allen
Directions
Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.
Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.
Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.
Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.
Garlic Recipes:
Our High-Protein Sachets and Convenient Pots are available now in @tescofood and @dunnesstores
Serves 4-6.
You will need:
1kg (2lb 3oz) spinach leaves, stalks removed
2 tablespoons olive oil
2 large cloves of garlic, peeled and very thinly sliced
1 dried chilli, crushed into small pieces, or a pinch of chilli flakes
Salt and freshly ground black pepper
Juice and zest of 1 lemon