Latest news with #SarahButler
Irish Examiner
5 days ago
- General
- Irish Examiner
Sarah Butler: These one-dish wonders are perfect for summer evening madness
Between summer camp runs, late meetings, and endless household tasks, feeding a family can feel like a daily obstacle course. That's why having a few reliable, one-dish wonders in your recipe arsenal can make all the difference. Both the Classic Family Spaghetti Bolognese and the Honey and Mustard One-Pan Rice are designed with busy families in mind — they're hearty, fuss-free, and flexible enough to fit your schedule. The bolognese is a rich, veggie-packed staple that sneaks in goodness while pleasing even picky eaters. You can prepare it quickly, let it slow-cook while you get on with your day, and freeze any extras for a future meal. It's perfect over pasta, jacket potatoes, or even in lasagne — one pot, multiple uses. Meanwhile, the Honey and Mustard One-Pan Rice delivers big flavour with minimal clean-up. It's a complete meal in one dish: protein, carbs, and veggies all baked together, ready to serve. Best of all, it reheats beautifully for lunchboxes or leftover dinners. These are the kinds of recipes that work hard for you—nourishing, adaptable, and built to save time while keeping mealtimes enjoyable. Whether you batch cook on the weekend or throw them together on a hectic evening, they offer the comforting ease every family cook deserves. Classic Family Spaghetti Bolognese recipe by:Sarah Butler With just 15 minutes of prep, you can either pop it in the oven on low or let your slow cooker do all the hard work while you tackle the day. The flavours deepen beautifully over time, resulting in a rich, savoury sauce everyone will love. Servings 6 Preparation Time 20 mins Cooking Time 30 mins Total Time 50 mins Course Main Ingredients 1.5 lb minced meat 1 beef Oxo cube 2 carrots, diced 1 onion, diced 3 cloves garlic minced 1 celery stick, diced 4–5 cherry tomatoes, halved 1 carrot grated 1 small red pepper, diced 1 tbsp dried oregano 4 tbsp tomato purée 1 tin chopped tomatoes 500ml water Handful of fresh basil, roughly chopped Salt and pepper, to taste Olive oil and butter, for cooking 1 clove garlic, minced Method Heat a little olive oil in a large pan. Brown the minced meat. Once browned, stir in the crushed Oxo cube, 3 tablespoons of tomato purée, oregano, and season with salt and pepper. Set aside. In the same pan, melt a little butter. Add the onion, garlic, celery, cherry tomatoes, carrots and red pepper. Cook for 5–6 minutes until softened. Return the mince to the pan. Add the chopped tomatoes, remaining tomato purée, and water. Stir well. Bring to a gentle simmer. Then either serve immediately or: Transfer to a preheated oven (140°C, non-fan) covered, for 4 hours, or Use a slow cooker on low for 4–5 hours, stirring occasionally. Just before serving, stir in the fresh basil. Adjust seasoning if needed. Sarah's secret Perfect poured over pasta, spooned over potatoes or even tucked into lasagne, this sauce freezes beautifully. Very freezer-friendly—make a double batch and save half for another busy night. Honey & Mustard One-Pan Rice recipe by:Sarah Butler Busy weeknights call for recipes that are simple, satisfying, and require minimal cleanup—this Honey & Mustard One-Pan Rice is exactly that. Servings 6 Preparation Time 20 mins Cooking Time 55 mins Total Time 1 hours 15 mins Course Main Ingredients 50g butter 1 large onion, diced 3 garlic cloves, diced 3 chicken breasts, halved 1 tbsp plain flour 1 tsp garlic powder 1 tsp dried oregano 2 tbsp sunflower or vegetable oil 2 bay leaves 2 sprigs fresh thyme 2 sprigs fresh rosemary 200g rice, rinsed 100ml white wine (optional) 600ml chicken stock 1 tsp Dijon mustard 1 tbsp honey 3 lemon slices Juice of ½ lemon Handful of fresh parsley, roughly chopped Salt and freshly ground black pepper Method Preheat the oven to 180°C / 160°C fan / Gas 6. In a large ovenproof casserole dish, layer the diced onion and garlic. Top with half the butter and bake for 10 minutes. Meanwhile, toss the halved chicken breasts in a bowl with flour, garlic powder, oregano, and a little salt and pepper to coat. Melt the remaining butter in a frying pan. Sear the chicken on both sides for a few minutes until golden. Add the seared chicken to the casserole dish with the cooked onions and garlic. Layer the bay leaves, thyme, and rosemary on top of the chicken. Scatter the rinsed rice evenly over the dish. In a jug, mix the wine (if using), stock, Dijon mustard, and honey. Pour this mixture over the chicken and rice. Season with salt and pepper. Cover tightly with foil and bake for 30 minutes. Remove the foil, add lemon slices (and a few cubes of butter for extra richness, if desired), and bake uncovered for another 15 minutes. Squeeze over the lemon juice, adjust seasoning, and garnish with chopped parsley before serving. Sarah's secrets Cook once, eat twice. This dish keeps well—store leftovers in an airtight container in the fridge for up to 3 days. It's also incredibly versatile—you can double the batch and enjoy leftovers for lunch or dinner the next day, saving even more time. Read More Ireland's best food trucks and street food stalls to try this summer
Irish Examiner
19-07-2025
- Lifestyle
- Irish Examiner
Sarah Butler: These homemade 'fakeaways' are great for getting kids into the kitchen
Feeding a family doesn't have to be expensive, complicated, or time-consuming. With a little planning and a few staple ingredients, you can create meals that are just as satisfying as any takeaway — and far better for your budget, your health, and your family time. That's exactly what these two recipes offer: the wholesome comfort of a homemade omelette, and the bold, crunchy joy of KFC-style chicken tenders—both bursting with flavour and made with love. Omelettes are a lifesaver for busy households. Quick to prepare, easy to customise, and great for using up leftover bits of veg or cooked meats, they're a smart way to reduce waste while making something nutritious and delicious. They're also a great way to get kids involved—choosing their own fillings or even cracking the eggs themselves. On the other hand, fake-away nights have become a popular treat, and making your own crispy chicken tenders at home brings all the fun without the grease or additives. You control what goes in—and the results are far more rewarding (and affordable) than a drive-thru meal. Together, these two recipes give you the best of both worlds: fast, feel-good food that brings everyone around the table. Easy Veggie & Ham Omelette recipe by:Sarah Butler Omelettes are one of the most versatile and underrated meals around. Packed with protein, quick to make, and endlessly adaptable, they're perfect for any time of day—from breakfast to a light dinner. Servings 2 Preparation Time 5 mins Cooking Time 2 mins Total Time 7 mins Course Main Ingredients 4 eggs 2 tbsp milk 2 tsp butter For the filling: 3–4 cherry tomatoes, quartered ½ spring onion, finely sliced ¼ red pepper, finely chopped ¼ yellow pepper, finely chopped Handful of spinach 2 slices ham, finely chopped 40g red cheddar cheese, grated Salt and pepper to taste Method In a bowl, whisk 2 eggs with 1 tablespoon of milk. Season lightly with salt and pepper. Heat 1 teaspoon of butter in a non-stick frying pan over medium heat. Pour in the egg mixture and let it cook undisturbed for about 30 seconds. Scatter half of the filling ingredients over one half of the omelette. Cook for another 1 minute until the eggs are just set. Carefully fold the plain half over the filled side using a spatula. Slide onto a plate and serve hot with brown bread, toast, or roast potatoes. Repeat steps 1–6 for the second omelette. Sarah's secrets Prep your filling ingredients before you start cooking. The omelette cooks extremely quickly, so having everything ready to go makes it fast and foolproof. KFC-Style Chicken Tenders recipe by:Sarah Butler These homemade KFC-style tenders are a guaranteed crowd-pleaser, delivering all the crunch and flavour of your favourite takeaway—without the cost or mystery ingredients. Servings 4 Preparation Time 30 mins Cooking Time 12 mins Total Time 42 mins Course Main Ingredients For the coating: 2 cups all-purpose flour 2 tsp salt 1½ tsp dried thyme 1½ tsp dried basil 1 tsp dried oregano 1 tbsp celery salt 1 tbsp ground black pepper 1 tbsp ground yellow mustard ¼ cup paprika 2 tbsp garlic salt 1 tbsp ground ginger 3 tbsp ground white pepper For the marinade: 1 cup buttermilk 1 egg, beaten 1 whole chicken (cut into 8 pieces) or chicken tenders Optional: MSG seasoning For frying: Sunflower or rapeseed oil Method In a bowl, mix all coating ingredients. In a separate bowl, whisk the buttermilk and egg. Add oil to a deep pan and heat to a medium-high heat. Dredge the chicken in the flour mix, pressing firmly to coat. Shake off excess. Fry 3–4 pieces at a time for 12 minutes, turning halfway, until golden and cooked through. Transfer cooked chicken to a warm oven while frying the rest. Sarah's secrets Double-dip for the ultimate crunch! Dip the chicken in the flour, then the buttermilk, then dredge again trough the flour before frying. Read More
Irish Examiner
12-07-2025
- Lifestyle
- Irish Examiner
Sarah Butler: These chicken traybake and Thai red curry recipes are midweek meal-makers
If you're a busy parent looking for wholesome, flavour-packed meals that the whole family will enjoy, these two recipes are here to save your weeknights. First up is the Chicken Tray Bake—a one-tray wonder that's as simple as it is delicious. With juicy chicken breasts, colourful roasted vegetables, and aromatic herbs all baked together, it's a fuss-free meal with minimal prep and even less washing up. It's perfect for hectic evenings when you want something hearty and nourishing without spending hours in the kitchen. Plus, it's incredibly flexible—just use whatever veg you have on hand and serve it with your family's favourite side. Next, spice up your dinner routine with a comforting Thai Red Curry that's both family-friendly and packed with flavour. This dish brings together tender poached chicken, warming spices, and a rich coconut sauce that's easy to adjust to suit all tastebuds. It's a great way to introduce your kids to gentle Thai flavours without overwhelming them. Serve it with fluffy jasmine rice and a sprinkle of fresh herbs for a vibrant, satisfying meal. And if you're thinking ahead, both recipes are ideal for batch cooking, giving you leftovers that are just as tasty the next day. Chicken Tray Bake recipe by:Sarah Butler When life gets hectic and dinner needs to be quick, wholesome, and satisfying, this Chicken Tray Bake is your go-to solution. Servings 4 Preparation Time 10 mins Cooking Time 60 mins Total Time 1 hours 10 mins Course Main Ingredients 3–4 tbsp olive oil 2 large tomatoes, quartered 1 white onion, quartered 1 red onion, quartered 2 peppers (any colour), cut into chunks ½ head broccoli, broken into florets 4 garlic cloves, peeled and flattened 4 chicken breasts 1 tbsp each of thyme, rosemary, oregano 30g melted butter 1 tbsp tomato purée and 1 tsp paprika mixed with 50ml water Wedge of lemon Salt and freshly ground pepper Method Preheat oven to 200°C, 180°C fan, gas 6 Place the tomatoes, onions, peppers, broccoli, and garlic on a large roasting tray. Drizzle with 1–2 tbsp olive oil and mix to coat. Season the chicken and add to the tray. Sprinkle with the herbs, drizzle with the remaining oil and melted butter. Pour over the purée mixture and squeeze of lemon. Roast for 50–60 minutes, turning occasionally. Cover loosely after 35 minutes, if needed. Serve with your choice of sides. Sarah's secret Why not roast some extra chicken while making this? It will keep perfectly in the fridge for making tasty midweek sandwiches. Thai Red Curry recipe by:Sarah Butler This Thai Red Curry is the perfect way to introduce bold, aromatic dishes to your weekly rotation without overwhelming young taste buds. Servings 4 Preparation Time 15 mins Cooking Time 40 mins Total Time 55 mins Course Main Ingredients 4 chicken breasts 2 star anise (you will find this in the spice section) 1 chicken stock cube 2 bay leaves 2 kaffir lime leaves (not essential if you don't have them) Salt and freshly ground pepper 2 tbsp vegetable oil 4 garlic cloves, minced 1 inch ginger, grated 2 stalks lemongrass, finely chopped 1 red chilli, finely chopped 3 tbsp Thai red curry paste 400ml coconut cream or coconut milk (half of each can be used) 1 tbsp fish sauce 1 tbsp light soy sauce 1 tbsp brown sugar Sweet basil leaves, to garnish (regular basil can be substituted) Raw chilli, finely sliced (optional garnish) Method Half-fill a saucepan with water and bring to a simmer. Add chicken breasts, star anise, stock cube, one bay leaf, one lime leaf, and a little salt and pepper. Simmer for 25 minutes until chicken is fully cooked. Remove and set aside. In a deep frying pan or casserole pot, heat 2 tbsp vegetable oil on medium. Add the garlic, ginger, lemongrass, and chilli; fry for one minute. Add the red curry paste and combine with the ingredients for another minute. Add the coconut cream/milk, one lime leaf, one bay leaf, fish sauce, soy sauce, and brown sugar. Simmer for 5–10 minutes. Season to taste. Remove and dispose of bay leaf and lime leaf. (Optional) Blend the sauce for a smoother finish, then return to the pan. Shred cooked chicken into bite-sized pieces and add to sauce. Simmer for a few extra minutes. (Optional) To thicken the sauce, mix 1 tbsp cornflour with 2 tbsp cold water and stir in, or simmer longer to reduce. Serve with fluffy jasmine rice and garnish with sweet basil leaves and finely chopped chilli. Sarah's secret I freeze my ginger, chilli, and lemongrass so I can make this anytime I crave it. This dish is also delicious with a side of steamed sugar snaps or green beans. A great recipe for batch cooking—leftovers taste even better the next day.
Irish Examiner
05-07-2025
- General
- Irish Examiner
Sarah Butler: My chicken and broccoli bake is a cosy family crowd-pleaser
If you're looking for delicious, fuss-free meals that deliver big on comfort and flavour, these two recipes — Chicken and Broccoli Bake and Taco Wedges — are sure to hit the spot. Both dishes are designed with real life in mind: they're simple to prepare, incredibly satisfying, and perfect for feeding hungry mouths without spending hours in the kitchen. The Chicken and Broccoli Bake is a family classic, combining tender chicken, lightly steamed broccoli, and a creamy herb sauce made with garlic, leek, and a touch of white wine. Topped with golden, cheesy breadcrumbs, it's everything you want in a hearty oven bake. It's also a great make-ahead option — just prep, chill, and bake when you're ready. Serve it with creamy mash or crispy wedges for a comforting, wholesome dinner. On the other hand, Taco Wedges bring a bold, street-food vibe to the table. Crispy roasted potato wedges are topped with spicy beef mince, melted cheddar, and a tangy taco sauce made with mayo, ketchup, mustard, and a splash of pickle juice. Perfect for a casual weeknight dinner or a weekend treat, this recipe packs all the flavours of your favourite taco in a fun, fork-friendly form. Whether you're after a cosy family bake or a punchy, pub-style plate, these recipes are packed with taste, easy to follow, and guaranteed to please. Add them to your weekly rotation — you won't regret it! Chicken & Broccoli Bake recipe by:Sarah Butler Looking for a comforting and satisfying dish that's both hearty and easy to prepare? This bake is the perfect answer. Servings 4 Preparation Time 20 mins Cooking Time 20 mins Total Time 40 mins Course Main Ingredients 1 large head of broccoli, divided into florets 2 tbsp olive oil 50g butter 1 leek, diced 2 garlic cloves, crushed 60ml white wine (optional) 25g butter 1 tbsp plain or self-raising flour ½ pint chicken stock 150ml fresh cream 150ml milk 1 bay leaf Handful of fresh thyme, sage and parsley Salt and freshly ground black pepper Sueeze of ½ lemon 1 cooked chicken or 4 cooked chicken breasts, cut into cubes For the topping 50g melted butter 300g breadcrumbs 200g grated cheddar Method Preheat oven to 180°C/160°C fan/gas 4. Steam broccoli for 5 minutes. Set aside. In a frying pan, heat 2 tbsp olive oil and 2 g butter. Add leek and cook for 3–4 minutes until soft. Add garlic and cook 1 more minute. Add the white wine (if using) and allow it to burn off almost completely. Add 25g butter and 1 tbsp flour. Mix and cook on low heat for 1 minute. Slowly add chicken stock using a whisk until sauce thickens. Then add milk, cream and bay leaf. Simmer and reduce for 5 minutes. Season with salt, pepper, thyme, sage, parsley, and lemon juice. Simmer until thickened. Strain sauce into a saucepan using a sieve. Shred the cooked chicken and add to casserole dish. Arrange the steamed broccoli evenly in dish. Pour sauce over broccoli and chicken. Scatter with the breadcrumb, melted butter and cheddar mixture. Bake at 180°C/160°C fan/gas 4 for 20 minutes or until golden. Sarah's secrets: With just 20 minutes of prep time, this is an ideal make-ahead meal for busy evenings or relaxed weekends. Simply assemble the dish, cover, and refrigerate until you're ready to bake. Don't skip any of the ingredients: the addition of leek, garlic, white wine, and fresh herbs gives the sauce a fragrant depth of flavour, while the lemon juice adds a bright finishing touch that keeps everything balanced. Taco Fries recipe by:Sarah Butler Craving something indulgent, flavour-packed, and irresistibly satisfying? These Taco Wedges are a fun twist on a classic comfort food—perfect for a quick dinner or a casual weekend treat. Servings 2 Preparation Time 20 mins Cooking Time 10 mins Total Time 30 mins Course Main Ingredients 2 large rooster potatoes, cut into wedges 3-4 tbsp vegetable or sunflower oil 200 g ground steak mince ½ beef OXO cube, crushed 4 tbsp olive oil 25 g butter 1 small onion, finely diced 1 garlic clove, minced 3 tbsp tomato purée ½ tin of chopped tomatoes ¼ pint water 1 tsp dried oregano 1 tsp chilli flakes Salt & freshly ground pepper 50g grated red cheddar 1 tbsp freshly chopped parsley Taco Sauce: 8 tbsp mayonnaise 2 tbsp tomato ketchup 1 tbsp mustard 1 tbsp pickle juice (from any jar of pickles) 20 ml fresh cream Method Preheat oven to 200C, 180C fan, gas 6 Coat the wedges in the oil and season with salt and pepper. Bake in the oven for 40 minutes turning half way (or air fryer for 25 minutes) until golden and crispy. To make the bolognese, heat 2 tbsp olive oil in frying pan on high heat. Brown the mince in a frying pan, crumble in the OXO cube. Set aside once golden all over. In same pan, heat 2 tbsp olive oil and 25 g butter. Cook onion 2–3 minutes, then add garlic and fry 1 more minute. Return the mince to the pan. Add the tomato purée, chopped tomatoes, water, oregano, chilli flakes, salt & pepper. Simmer lightly and cover pan with foil for 20–30 minutes. Remove foil for final 10 minutes if sauce needs thickening. Combine all taco sauce ingredients in a bowl. Plate up the wedges, top with taco meat and spoon over taco sauce. Finish with cheese and melt in preheated oven (200°C/180°C fan/gas 6) or under a hot grill. Sarah's secrets: Add a little chilli powder to the mince mixture for a spicy kick! Ideal for two, this recipe is easily doubled to feed a crowd. Whether you use an oven or air fryer, the wedges come out golden and crispy — perfect for soaking up all that delicious sauce. Read More Sarah Butler: Two delicious and no-fuss recipes for quick, nutritious dinners
Yahoo
30-06-2025
- Business
- Yahoo
Caseware Launches Cloud Audit – A Next-Generation Solution for Singapore's Audit Professionals
Sarah Butler, Head of Solutions, APAC - Caseware Singapore, June 29, 2025 (GLOBE NEWSWIRE) -- Caseware, a global leader in cloud-enabled audit, financial reporting and data analytics solutions, today announced the launch of Cloud Audit, a powerful, cloud-based audit platform purpose-built for Singapore's audit professionals. Designed to accelerate audit transformation, Cloud Audit is aligned with the Institute of Singapore Chartered Accountants (ISCA) methodology, helping firms to meet Singapore's regulatory and professional standards with confidence. 'With the launch of Cloud Audit, we're bringing a modern, collaborative and secure audit solution tailored to the needs of Singapore's practitioners,' said Sarah Butler, head of solutions, APAC at Caseware. 'Already available and gaining significant traction in Australia, this platform is designed to help firms embrace digital transformation, improve efficiency and stay ahead of evolving compliance requirements.' Early adopters of Cloud Audit in other countries across Asia Pacific are already seeing measurable benefits. Accru Felsers, an award-winning accounting firm in Australia, reports improved team collaboration and faster turnaround times since implementing the solution. Jean Zhang, audit and assurance partner, remarked, 'With Cloud Audit, we update one template, and every new file reflects that - saving us weeks of work. It's fast, consistent, and accessible from anywhere. After trying it, we wondered why we didn't make the switch sooner." Didarul Khan, director at Auditeo, the next-gen auditors and forensic audit experts, added, 'We were actively looking for a cloud-based audit solution and, after reviewing several products, we selected Caseware for its functionality and integration. It has been a game-changer for us, particularly the risk assessment feature, which allows us to clearly identify key risks and design targeted responses. The software helps to customise the scope of each engagement in a smart and efficient way and, thanks to the integration with Cloud Financials, preparing statutory financial reports post-audit is now much faster and more streamlined.' Thanks to Caseware's Artificial Intelligence Digital Assistant, Caseware AiDA™, customers will benefit from AI-powered tools within their audit workflow. Caseware AiDA provides real-time guidance for complex audit challenges and summarises detailed documents in seconds, turning complex information into actionable insights that drive better decision-making. Operating natively within Caseware Cloud, Caseware AiDA delivers consistent, secure integration into audit workflows for enhanced productivity. Key Features of Cloud Audit include: Real-Time Collaboration – audit teams can work simultaneously on engagements, with instant visibility into updates. Automatic Updates – ensures seamless deployment of compliance and template updates, reducing manual intervention. Built-in Analytics – provides real-time insights to support smarter, data-driven decision-making. Streamlined Reviews – enables managers and partners to easily review and oversee critical engagement areas. Enterprise-Grade Security – delivers advanced encryption and secure data hosting to protect sensitive client information. Cloud Audit also supports remote work, improves productivity through automation and allows firms to modernize audit processes in line with global digital trends. Showcasing innovation at ISCA Tech Fair 2025 Caseware will participate in ISCA's Tech Fair 2025, scheduled for July 11 at ISCA House. The event serves as a major platform for accounting professionals to explore emerging technologies and their applications within the profession. Located in the SMP-focused zone on Level 4, Caseware will host live product demonstrations and discussions focused on audit innovation. Attendees can engage with the Caseware team to explore how its solutions are used to enhance audit efficiency, collaboration and compliance across practice sizes. -ends- Attachment Sarah Butler, Head of Solutions, APAC - Caseware CONTACT: Elise Sallis, VP, Head of Global Communications Caseware in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
