There are cries of protest at any attempt to remove this popular fish pie from the menu at our cafés. Carefully made with the right balance of meaty chunks of fish, creamy sauce and cloud-like mash, it is comfort food at its best. Serves six to eight.
Jane and Louis Grubb have been making the Cashel Blue cheese on their farms since 1984. It is Ireland’s original, farmhouse blue cheese as till then there was no blue cheese made on Irish farms. Nearly 50% of the pasteurised milk used in the cheese comes from Grubb’s selected Holstein-Friesians cows while the remaining comes from local herds. The rennet used in making in this cheese makes it suitable for vegetarians.--Irelands' most famous blue cheese, Cashel Blue is gentle and crumbly when young; but it matures to become a creamy-textured cheese with a full flavour. It was created in 1984 by the Grubb family, who were farmers on the Tipperary Plains.The milk is from a herd of Holstein Freisians. At 6 weeks the cheese is firm and crumble, with a hint of tarragon mellowing to become creamier. Upon reaching twelve weeks it becomes very strong taking on an acquired taste. It also has the habit of its shape collapsing at this time - this is it in peak perfection.
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The Ninja Creami lives up to the hype! We have absolutely loved ours! Here's why and our favorite Ninja Creami recipes!
This Ninja Creami frozen yogurt is made with Greek yogurt, honey, and vanilla, perfect for those wanting a guilt-free dessert to enjoy.
The natural world not only inspires artist Raku Inoue – it also supplies his materials
This Ninja Creami pineapple sorbet is a delicious and refreshing fruit sorbet that you need to try ASAP!
This classic vanilla ice cream is creamy, smooth, and versatile, making it perfect for enjoying on its own or as a base for countless other dessert creations. Enjoy your homemade treat!
