Nutrition key to sound health
175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil
400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.
Lakeland FS @lakelandFS 20 hours ago
This rainy weather calls for some comfort food, our Mexican Lasagne #recipe is a spicy twist on the Italian Classic https://www.pritchitts.com/recipes/mexican-lasagne … …
Chef Anna Haugh
Sinéad Delahunty @delaliciousfood
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Make equal-sized mounds of lettuce on four starter plate. Drape two smoked salmon slices over each mound. Blend or liquidise together the spinach, oil, vinegar and lemon juice. Season with salt and black pepper.
Warm each plate of smoked salmon in the hot oven for a minute. Pour dressing over and around the salmon mounds and serve.
Gerry Galvin
Drimcong House Restaurant,
Moycullen, Co. Galway
http://www.bordbia.ie/consumer/recipes/Pages/WarmSmokedSalmonwithSpinachDressing.aspx
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