Velvet Cloud Flat Breads

Velvet Cloud Flat Breads

This recipie is by Jess Murphy the well known chef in Kai Galway, and it origionally appeared in The Irish Times in 2019. Usually served with meats and curries, the junior shephers love when we use the flat breads as a base for homemade pizzas.
June 08, 2021 — Aisling Flanagan
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
May 29, 2021 — Aisling Flanagan
Simple Zesty Fish Cakes With Sheep's Yogurt

Simple Zesty Fish Cakes With Sheep's Yogurt

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.

April 23, 2021 — Aisling Flanagan
Spicy Roasted Cauliflower Marinated In Velvet Cloud Served With A Tahini Yogurt Dip

Spicy Roasted Cauliflower Marinated In Velvet Cloud Served With A Tahini Yogurt Dip

This is a lovely lunchtime, spicy healthy option, and also great with barbeques now that we are approaching the summer months. The creamy sheep’s yogurt tip, is a perfect complement to the spicy cauliflower.
April 14, 2021 — Aisling Flanagan
Velvet Cloud Sheep's Milk Yogurt - Tzatziki Dip

Velvet Cloud Sheep's Milk Yogurt - Tzatziki Dip

Tzatziki makes a lovely accompaniment with lamb, pork or beef burgers. Its lovely drizzled over roast vegetables, or in a salad, and its great served as a dip with pita bread triangles or a fabulous topping for bruschetta...

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January 30, 2021 — Aisling Flanagan