Ikea is recalling this garlic press in case you eat small pieces of metal
FURNITURE AND HOMEWARE brand Ikea is recalling its '365+ VÄRDEFULL Garlic Press'.
The
Irish food safety authority said
the company is recalling the utensil due to the risk that small pieces of metal are detaching from it and subsequently being ingested.
Consumers with garlic presses with date stamps 2411 to 2522 are told to immediately stop using the utensils.
Affected products can be identified by markings underneath the Ikea logo on the upper handle of the garlic press.
Advertisement
Readers like you are keeping these stories free for everyone...
A mix of advertising and supporting contributions helps keep paywalls away from valuable information like this article.
Over 5,000 readers like you have already stepped up and support us with a monthly payment or a once-off donation.
Learn More
Support The Journal
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Agriland
an hour ago
- Agriland
Co. Galway farmer fronts campaign to retain second teacher
A Co. Galway farmer is working to attract new pupils to his children's national school so that a second teacher can be retained. Paddy Curran, a dry cattle and sheep farmer, lives across from the school, Scoil Naomh Pádraig, An Chloch Bhreac, and is also part of the parents' committee. The school is set to lose three of its seven pupils next September, which would result in the loss of its second teacher. The parents' committee is offering a €2,000 bursary to be paid in two instalments over two school years to the families of seven new pupils who enrol in the school from outside the area, in an attempt to prevent that loss. Five families have already committed to having their children educated through Irish at the school, which is located between loughs Corrib and Masc in north Connemara, approximately six miles from the village of Cong. Two more pupils are required. The school now provides after-school services and plans to introduce a breakfast club from September. Curran – a past pupil of the school – said that not that many children were born in the area in the last four to five years. He said: 'Once you go below 11 pupils, the second teacher is taken.' The irony, he remarked, is that there are about 14 babies and toddlers in the locality who will start in the school in the next few years. 'One of the best things about the school is its low numbers. Historically the school has had between 30 and 40 pupils.' Overall, the reaction to the bursary, which came about through fundraising by the parents' committee and money from the school, was very encouraging, Curran said. 'The response has been very good. We will probably run the bursary for a few years,' he added. The Co. Galway farmer said that there is plenty of work in the area, with a lot of people living locally commuting to work in Galway, Castlebar, and Westport.


Irish Times
6 hours ago
- Irish Times
Summer strawberries: Two desserts that celebrate the defining fruit of the season
This week the focus is on strawberries. Those beautiful, red bundles of sweetness that define the Irish summer. There are thousands of varieties of strawberries, which have been cultivated since the 1700s. Today, global production exceeds 10 million tonnes of fruit per year. In the restaurant where I worked , strawberries were used from June through to August, with the gariguette variety proving popular. On rare occasions, we were able to source wild (or Alpine) strawberries. These tiny specimens command a high price for their floral and complex flavour profile, which reminds you why strawberries are descended from the rose family. Being wild produce, they are hard to find and should used sparingly. Anything we couldn't serve fresh was blended into a purée or ice cream; it would be a brave chef that would waste a single piece. [ The story behind roadside strawberry stands – one of the heralds of Irish summer Opens in new window ] The more common strawberries are still a force to be reckoned with. This week, I'm serving them fresh and cooked to showcase their versatility. While fresh strawberries are best served at room temperature for the next few weeks, they can be preserved to enjoy all year round. This is where jams, syrups, sorbets, juices and vinegars come into play. Mark Moriarty's strawberry pavlova with honey cream. Photograph: Harry Weir One thing that always gets me is why people insist on using strawberries all year round. We have an abundance of great Irish producers of berries, with a different variety for each season. With that in mind, these recipes are designed for strawberries now, but can be adapted to showcase raspberries later in the summer and blackberries in the autumn. READ MORE First up is a simple pavlova with honey cream and fresh strawberries. The meringue should be crisp on the outside and slightly chewy in the middle. The honey cream is a versatile recipe that adds a layer of complexity to this simple dish. The bees that produce the honey have likely pollinated the strawberry plants as well, so it's a homage to their hard work and effort. Eve's pudding with strawberries. Photograph: Harry Weir The second recipe is a comforting classic that I first discovered on my home-economics book many years ago. Eve's pudding involves baking a light sponge mix on top of a fruit compote. This is then served with whipped cream, ice cream or custard. The oldest recipes call for cooking apples as the filling, but I've added strawberries coated in some jam. This is a very simple dessert that can be thrown together last minute and will put a smile on even the hardiest of faces. Recipe: Strawberry pavlova with honey cream Recipe: Eve's pudding with strawberries


Irish Independent
9 hours ago
- Irish Independent
‘The Kennedy family emptied their attic into this museum': A visit to the JFK Presidential Library and Museum
By tradition, Irish-Americans in Boston have kept a 'cross, a photo of the Pope and a photo of President Kennedy on their walls'.