Ireland Guide

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Recipes


Found 301 matches, showing 11 - 15 below.

Buttered Purple Sprouting Broccoli


Buttered Purple Sprouting Broccoli
This is a great way to ensure that broccoli is perfect every time. It can be cooked and refreshed a few hours in advance, which guarantees no more over-cooked lifeless specimens. Purple sprouting broccoli is in season in late winter and early spring, and a much more interesting vegetable than the ubiquitous calabrese.
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Carrot and Ginger Soup


Carrots
The following recipe by Eunice Power combines two super foods in one pot, resulting the most delicious soup. It takes minutes to assemble and the benefits will remain with you for the rest of the day.
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Winter Stir Fry with Chinese Five Spice


Winter Stir Fry with Chinese Five Spice
“The warming hint of star anise within Chinese five-spice powder gives this dish character. You can chop and change the vegetables a little depending on what you have to hand - celeriac instead of parsnip, for instance, or shredded cabbage rather than sprouts - but I do think this is a particularly fun way of using Brussels sprouts.”
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Mushroom Soup in a Blaa


Mushroom Soup in a Blaa
“This is an easy recipe and quantities of ingredients don't have to be exact, so you can avoid using the weighing scales. I serve this in a crusty roll, such as one of Barron's traditional blaas*,” explains Eithne Barron. “The bread taken out of the roll to make space for the soup is used as breadcrumbs to thicken the soup. The cut-off tops can be buttered or dipped in olive oil.” (*The Waterford ‘blaa’ is a local speciality bread roll).
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Chicory stuffed with blue cheese Ojas de chicoria con queso de cabrales


Chicory stuffed with blue cheese Ojas de chicoria con queso de cabrales
“This is a very common tapa in the north of Spain, where the French influence is strong. The boat-shaped leaves of endive (also known as chicory or white-leaf) make perfect finger-food. The stuffing, while other blue-veins will do, is usually the pungent Cabrales, a blue-vein made in Asturias in much the same way as Roquefort.”
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