Food Business Coach

Food Business Coach Tracie Daly is available to share her passion & expertise with you. Business Coach www.traciedaly.com

04/03/2026

Huge congratulations to all of last nights winners in the regionals who are now all going forward to the Nationals 🥳🥳🥳🥳🥳🍾🍾🍾🍾🍾

I’m so sorry if I forgot anyone 🙌farm


You just can’t beat a reason to celebrate and you definitely can’t beat TWO BIG reasons to celebrate Huge congratulatio...
28/02/2026

You just can’t beat a reason to celebrate and you definitely can’t beat TWO BIG reasons to celebrate

Huge congratulations on your engagement .aidanryan and and happy SURPRISE 30th birthday .aidanryan - two brilliant reasons to visit Drogheda and celebrate you both. Wishing you both continued happiness 💛💛🍾🍾

19/02/2026

We did it and I owe it all to you for going to the trouble of nominating me as FOOD HERO Kilkenny in the Leinster Regional Awards for the and then you took it further and now I’m in shock because I’m ALSO NOMINATED for OUTSTANDING ACHIEVEMENT AWARD and that has me absolutely floored 💚🤍💛💚🤍💛💚🤍💛

Thank you for going out of your way to support me. It is an honour to be nominated and I can’t thank my Instagram community enough for believing in me 💚🤍💛💚🤍💛💚🤍💛

19/02/2026

🥄🥄🥄FREE RECIPE ⬇️⬇️⬇️

Burnt butter blueberry loaf cake
-TIN- 2lb lined loaf tin
- 180* C
Ingredients
•200 g butter
•220 g caster sugar
•3 large eggs
•200 g plain flour
- optional- small punnet of blueberries washed and dried
•2 tsp baking powder (about 8 g)
•120 ml milk or buttermilk or natural yoghurt
•2 tsp vanilla extract
Optional add‑ins (choose one or mix):
• 1 orange, zest only (gorgeous with brown butter)
• optional- 80 g chopped toasted nuts, e.g. pecan/hazelnut

Method
1.Heat oven to 170°C (160°C fan) and line a 2 lb / 900 g loaf tin with baking paper.
2.Put the butter in a saucepan over medium heat. Let it melt, then bubble, stirring, until the milk solids turn deep golden and it smells nutty. Take off the heat as soon as the specks are amber, not black.
3.Pour all the browned butter (including the brown bits) into a bowl and leave to cool until just warm, not hot.
4.In a mixing bowl, whisk together flour, baking powder and salt. Now toss in blueberries.
5.In another bowl, whisk the cooled brown butter, sugar and vanilla until thick and slightly lightened. Beat in the eggs one at a time.
6.Fold in the dry ingredients in two additions, alternating with the yoghurt, finishing with dry. Stop as soon as it’s smooth.
7.Fold in zest or nuts if using. Scrape into the lined tin and level the top.
8.Bake 45–60 minutes, until a skewer comes out clean and the top is a deep golden brown. If it colours too fast, tent loosely with foil.
9.Cool in the tin 10-15 minutes, then lift out to a rack to cool completely before slicing.

Elevate a slice by marrying three awesome IRISH PRODUCERS ☘️☘️☘️⬇️⬇️⬇️
Topping- goats cheese loosened with natural yoghurt and with a pool of apple syrup- Irish producers are simply the best ☘️☘️☘️💛💛💛

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Kilkenny

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Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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