Slow Braised Lamb With Pea Hummus and Velvet Cloud Sheep Yogurt Flatbreads

Slow Braised Lamb With Pea Hummus and...

Chef Martin O Donnell previously of the Twelve Hotel in Barna Galway is soon to open his own restaurant Blackrock Cottage in Galway, he has always been a strong supporter of ours, and last week cooked this delicious lamb dish on TV 3 using flat breads made with our sheep's yogurt.

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Okroshka  A Recipe for Ukrainian Independence Day

Okroshka A Recipe for Ukrainian Inde...

Okroshka is a cold vegetable soup, and part of the national cuisines of Ukraine, given that the 24th August is Ukrainian Independence Day we thought it would be nice to share this recipe. All credit for the recipe, idea and photos to my fabulous and seriously supportive cousin Catherine.

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The Best Salad Dressing You Will Ever Taste

The Best Salad Dressing You Will Ever...

It’s the Perfect Week For Salad Dressings

Easy Peasy Caesar Salad Dressing With A Sheep’s Twist

I had never cooked with an anchovy in my life until I saw a recipe last week for Caesar salad dressing using mayonnaise, so given that we always use Velvet Cloud instead of Mayonnaise I decided to replace the Mayonnaise with our yogurt and the parmesan cheese with our Rockfield cheese. I know I am biased but this is a seriously delicious dressing, I’ve made it twice since and have a small jar in the fridge now for whenever I am making a quick salad lunch.  

 

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Two Ingredient Homemade Cream Cheese

Two Ingredient Homemade Cream Cheese

These photos posted on Instagram by a lovely customer this week reminded me of how easy it is to make cream cheese, and how absolutely fab and creamy it is. If you look at the ingredients in some of the well-known international brands of cream cheese at a minimum there will be 5 to 8 ingredients

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Simple Zesty Fish Cakes With Sheep's Yogurt

Simple Zesty Fish Cakes With Sheep's ...

These are lovely in warm or cold weather and can be prepared in advance. Serve with a tossed green salad, or potatoes. The creaminess of the yogurt perfectly compliments the crunch of the toasted pine nuts and lemony fish.  You also don’t have to be very precise with the ingredients and can add and subtract according to taste, for example sometimes we like to add a bit of chili and ginger. All you really need to worry about is to make sure the mixture sticks together before frying.

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