Tag Archives: Breakfast

Recipe: mashed avocado with nori on toast

A super easy breakfast that’s a tasty alternative to the traditional cereal, avocado on toast is a great treat.

What’s great about this basic recipe is that you can always add your own variations to it. The most important ingredient is the avocado, and it must be ripe or it won’t mash and spread properly!


  • 1 large ripe avocado
  • Half a lemon
  • Nori flakes or Irish sea salt
  • 2 slices of bread of your choosing
  • Extra-virgin olive oil


  1. Cut the avocado in half, remove the pit and scoop out the avocado flesh. Place into a bowl.
  2. Add the lemon juice and a sprinkling of nori flakes to taste and mash together with a fork. Keep the texture slightly chunky.
  3. Pop your slices of bread into a toaster, and when they’re ready divide the avocado mix onto the slices and spread.
  4. Drizzle some extra-virgin olive onto the top and enjoy!

Note: If you’re feeling a bit more adventurous, you can add chili flakes to the avocado mix , switch the lemon for a lime or even add a fried egg on top.

Ballymaloe Day 29: “Born onto earth”

Like a parent that drops off their child for the first day of school, today I swelled with pride when I visited the dairy.

Brienne has grown her first bit of mould on her belly, the first of many on her journey to become a beautiful cheese!

I woke up this morning at 4.30am, and maybe it was the slight nervousness of making pastry today or the fact that I ate a whole pie the previous night, but I felt a sense of the Monday blues (by the way, I totally don’t regret the pie).

Moving on from Kitchen 2, I was now in the demo room under the watchful eye of Pam.

Like any new kitchen, for the first few minutes I was in a complete “where-the-heck–everything?” mode.

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(My new station in the demo room)

All about choux and filleting flat fish, I had my work cut out for me, and I kept mentally berating myself for my slow pace.

Eventually I managed to plate the two dishes I had on my list, but I definitely feel like I have to try harder and to have a little bit more faith in myself.

After a quick meal of chili, beans and rice, I hopped back to the house to change and prepare for the upcoming demo with Darina.

Today was all about breakfast, and to kickstart our demo our headmistress introduced us to Martin and Noreen Conroy who run Woodside Farm where they rear organic and free-range pigs.

Speaking of how they got started and grew their farm, Martin commented that; “you can find 101 reasons not to do something”, but that in the end, they just went for it.

“Born onto earth”, the fit, hardy, pure-breed pigs don’t see any concrete until they make a trip to the butcher in Midleton and Martin said that he believed that they genuinely lived happy lives.

With sizzling sausages, white and black pudding, eggs and bacon on the go, the smells that made their way down through the rows of chairs almost made me fall off my seat.

Now, I don’t know about you guys, but I bloody love a good fry up. It could be any hour of the day and I could be absolutely craving rashers and eggs.

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Tomorrow all of us will be cooking up our own Irish breakfasts and I’ll also be making a grapefruit cocktail and orange juice. BRING ON THE FRY!

(Autumn colours outside our Ballymaloe home)

Some random things I learned today:

  • Kippers are actually smoked herring and the psychedelic colouring you usually see on kippers in shops is usually dye and not from any smoking.
  • Soft-boiled egg? Six minutes from the boil. Hard-boiled eggs? Ten minutes from the boil!
  • According to Darina, it’s better to buy vanilla extract than essence because essence has more than likely never been near vanilla in its life.
  • Freshly squeezed orange juice means “freshly squeezed”, on the packet they may
  • Here in Ballymaloe, Darina starts her scrambled eggs on a cold pan instead of a hot allowing more control over the eggs.

Breakfast Bites – Learn how to make nutrition and health claims on food products

The Food Safety Authority of Ireland’s series of talks for businesses – Breakfast Bites is back for another round.

Taking place this October 2nd at 8.20am in the Food Safety Authority of Ireland HQ at Abbey Court, Lower Abbey Street in Dublin, the informal breakfast meeting will focus in on making nutrition and health claims on foods.

Dr. Mary Flynn of the FSAI will outline what you need to know to make nutrition and health claims on your food products.

She will explain where to find lists of approved claims, how to figure out if your product can make claims, and what way claims should be worded on pack.

There will be an opportunity to ask Mary questions at the end of her presentation.

For a further look on what’s on the agenda and to register for the event, click through to the Food Safety Authority of Ireland here.