Author: Padraic Guilfoyle

Alcohol is a toxic, addictive drug that can be very damaging to health. Alcohol products, mainly beer, spirits and wine can be marketed without reference to alcohol in the advertising. Alcohol is consumed without restraint or regard for its health consequences.
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White Chocolate Orange Overnight Proats

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**White Chocolate Orange Overnight Proats** Made quite an accidentally hearty brekkie today, as I put in 75g oats rather than 50g (force of habit!) BUT aaanywyay! This was 75g broken up Flahavans jumbo oats, 200g Fage 0% fat Greek yoghurt, 100ml Alpro unsweetened almond milk, 25g PhD Nutrition White Chocolate Diet Whey, 1/2 a chopped satsuma & 1/2 tsp orange essence. Pop in a big mug, top with the other 1/2 satsuma and some MyProtein cacao nibs. Leave in the fridge overnight! 576 cals, 74.6g carbs, 7.7g fat, 49.2g protein. NOM! #proats #oats #overnightoats #naturallygood #flahavans #alpro #almondmilk #fage #total #zerofat #Greekyoghurt #phdnutrition #dietwhey #whitechocolate #satsuma #sainsburys #orange #makeahead #hearty #easy #vonshef #breakfast #highprotein #highcarb #carbsarelife #friyay #nomnomnom #thickoats #betaglucans

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Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen

fish-gratin_0

Serves six.

You will need:

6 x 175g (6oz) pieces of haddock

Salt and freshly ground black pepper

225g (8oz) Irish mature Cheddar cheese, grated

1 tablespoon Dijon mustard

4 tablespoons cream

Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)

Pre-heat the oven to 180°C, 350°F, Gas 4.

First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.

The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.

To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.

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Keelings Strawberry Refresher #hydration

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  • keelingsfruits☀️🍓
  • Try our delicious , thirst quenching keelings strawberry refresher 🍓☀️

    Recipe
    1. Put 300g of keelings strawberries in a pan with the sugar, half of the thyme, the lemon zest and 150ml water. Bring to the boil, then simmer for 10 minutes, stirring, until the liquid is red and the strawberries soft.
    2. Pour through a sieve into a jug, pushing as much syrup through the sieve as possible, and leave to drain for a few minutes. Discard the berries.
    3. Allow the syrup to cool, then place in the fridge to chill for at least one hour.
    4. Place the ice in a larger pitcher. Add the remaining strawberries and thyme along with the lemon juice and the cooled strawberry syrup. Stir and top up with sparkling water to serve
    Enjoy ☺️

    Recipe by @easyfoodmag1w
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Odlums Blackberry & Walnut Teabread #homebaking

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Ingredients:

350g/12oz Odlums Cream Plain Flour
50g/2oz Margarine (room temperature)
150ml/¼ pt milk
2 Eggs
125g/4oz Sugar
2 Teaspoons Baking Powder
50g/2oz Shamrock Chopped Walnuts
Rind of Lemon
150g/5oz Blackberries

Method:

  1. Preheat oven to 190°F/375°F/Gas 5. Grease and base line a 900g/2lb Loaf tin.
  2. Put the margarine, milk, eggs and sugar into a bowl and beat well together.
  3. Stir in the flour, baking powder, walnuts and lemon rind. Finally fold in the blackberries.
  4. Transfer to prepared tin and smooth top.
  5. Bake for about 40 minutes until risen and firm to the touch. Gently insert a knife into the deepest part of the bread and it should come out clean.
  6. Turn onto a wire tray to cool.

Blackberry & Walnut Teabread