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Dejan Djeric

@dejanderic

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#inisheer #aranislands #wildatlanticway #familytime❤️ by @dejanderic

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3 months ago

‼️Posh alert‼️Our pesto is made with olive oil from Croatian island of Korcula. Besides olive oil from Istria, this one is everything i like about olive oil.
It is kept in glass bottles in dark, and you never ever cook with it. You put it on top of the finished meal, or in pesto, or just dunk bread in it and some olives on the side, and you’re laughing. It’s like Adriatic sea and its coast pasteurised in a bottle (i know🤦)
Love it… by @dejanderic

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2 years ago

INTERESTED IN FERMENTATION!? Join us for “FermentED: Where Science Meets Craft,” in collaboration with Teagasc Science Week!

Event Details:
📅 Date & Time: Thursday, November 14, 2024, 6:30 PM – 8:00 PM
📍 Location: BIA Innovator Campus, Athenry H65 DD86
🎟️ Tickets: €10 each or bring a friend for free! Add two tickets to your cart, and you’ll only be charged for one. Limited availability—act fast!

What to Expect:

Keynote Speaker: Dr. John Leech from Teagasc delves into the science behind fermentation, exploring microbiology, health benefits, and commercial potential.

History & Science of Fermentation: Uncover the origins and health advantages of favourites like yoghurt, kombucha, and sauerkraut.

Commercialising Fermented Products: Gain insights from a guest speaker’s journey in scaling a fermentation business, focusing on quality control and market trends.

Live Demonstration & Interactive Q&A: Witness fermentation in action with demos on kombucha and sauerkraut, followed by an open Q&A session.

Producer Showcase: Sample unique, locally crafted fermented products and connect with the experts behind them.

Catering by our talented GRETB Commis Chef & Bakery Traineeship students, featuring a variety of delicious dips, breads, and cheeses for you to enjoy!

Don’t miss this opportunity to deepen your fermentation knowledge, network with enthusiasts, and savour the flavours of fermentation! by @dejanderic

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2 years ago

Our new boxes are ready! Completely compostable and hand stamped (by your dynamic duo 😂) with eco friendly paint. No waste, no stress 😎 by @dejanderic

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2 years ago

Our dear piece of brisket after 12 hours in the oven loses about 40% of its mass. All that shrink just concentrates the flavour, and thats why our brisket sandwich is one of our first picks if you’re in front of our trailer for the first time. We love it that much we made pickles only for that sandwich.
Meat is powered by @mcgrathfamilybutchers by @dejanderic

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2 years ago

This weekend @mylittleflowercoffee brunch club:

Breakfast:

• Breakfast bap - sausage patty, fried egg, homemade hash brown, Balymaloe relish, bap

• Hash browns and fried eggs - Ballymaloe relish and pesto

• French toast - sourdough or brioche, add bacon and maple syrup or Nutella

Sandwiches:

• Brisket - cream cheese, homemade pickles, low and slow cooked brisket, wholemeal rye sourdough

• True Italian - prosciutto, mozzarella, basil pesto, salt and rosemary homemade focaccia

• Caesar salad sandwich - chicken breast confit, caesar dressing, crispy gem lettuce, smoked bacon, Parmesan cheese, rosemary and sea salt homemade focaccia

All our dishes comes with side of double cooked baby potatoes and homemade garlic mayo
Don’t worry, we have fries as well 😜

Our wholemeal rye sourdough is from @breadheavenbakery
Our meat is from @mcgrathfamilybutchers by @dejanderic

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2 years ago

This weekend @mylittleflowercoffee brunch club:

Breakfast:

• Breakfast bap - sausage patty, fried egg, homemade hash brown, Balymaloe relish, bap

• Hash browns and fried eggs - Ballymaloe relish and pesto

• French toast - sourdough or brioche, add bacon and maple syrup or Nutella

Sandwiches:

• Brisket - cream cheese, homemade pickles, low and slow cooked brisket, wholemeal rye sourdough

• True Italian - prosciutto, mozzarella, basil pesto, salt and rosemary homemade focaccia

• Caesar salad sandwich - chicken breast confit, caesar dressing, crispy gem lettuce, smoked bacon, Parmesan cheese, rosemary and sea salt homemade focaccia

• Flank steak quesadillas - flank steak, red cheddar cheese, gouda cheese, roasted peppers and onions, garlic mayo, tortilla

All our dishes comes with side of double cooked baby potatoes and homemade garlic mayo
Don’t worry, we have fries as well 😜

Our wholemeal rye sourdough is from @breadheavenbakery
Our meat is from @mcgrathfamilybutchers by @dejanderic

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2 years ago

True Italian - its really that simple, nice Prosciutto, milky mozzarella, homemade basil pesto, and homemade sea salt and rosemary salt focaccia. by @dejanderic

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2 years ago

Winter time is perfect to try everything in like about bread.
This focaccia is the beginning, follow to see in next two days ideas becoming tasty reality 😜 by @dejanderic

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2 years ago

Good evening everybody, heres the menu for this weekend at @mylittleflowercoffee

Sandwiches:

•Brisket
•Flank steak quesadilla
•Pulled pork
•Jackfruit (vegan version of pulled pork)

Brunch club:
•Hash browns and fried eggs with pesto and Ballymaloe relish
•Breakfast Bap with homemade hash browns, breakfast sausage patty, Ballymaloe relish, double cooked baby potatoes on the side and homemade garlic mayo OS
•French toast with sourdough or brioche. Maple syrup and smokey bacon or Nuttela on the side
•Eggs Benedict on sourdough or brioche with avocado salsa and hollandaise sauce (add bacon 🥓 if you must 😜)

Well be there, no mater the weather conditions 😎 by @dejanderic

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2 years ago

Thats our coleslaw mix people, add mayo, lemon juice, a bit of salt on the opening for that day (otherwise it splits the mayo) and stuff it in your face with some pulled pork, or jackfruit (vegan version of pulled pork), surrounded with wholemeal rye sourdough.
Where?
At @mylittleflowercoffee every Friday and Saturday from 10-15h.
See ya ✌️ by @dejanderic

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2 years ago

This is what we put on our brisket. (Love is mandatory)
We grind them ourselves and rub it with a base of mustard to make them stick.
Every Friday and Saturday at @mylittleflowercoffee
Come and check it out how it works with our slow cooked brisket. by @dejanderic

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2 years ago