Sugar-free Apple Crumble
#recipe via@YumblesHQ http://bit.ly/1K2Nwl8
Dr Sarah Brewer Garlic Bread
Ingredients
- 1 baguette (anything from fresh to 2 days old)
- 6 tablespoons of Dairygold
- 3 cloves of garlic
- 1 handful chopped parsley
- 25g Parmesan cheese (optional)
Instructions
First, preheat your oven to 180°C/350°F/Gas Mk 4.
Scoop the Dairygold into a medium-sized mixing bowl. Add the chopped parsley.
Using a garlic press, squeeze the garlic cloves into the bowl.
If you fancy adding a “secret ingredient” (to be guarded ferociously, no matter how hard anyone begs), add 25g or so of grated Parmesan cheese to the mix.
Stir the ingredients together until they’re well combined and spreadable.
Next, take your bread. Cut slices into it about an inch apart. IMPORTANT: Don’t cut the whole way through!
Spread your garlic Dairygold mixture evenly between each cut in the bread. If you like, spread some on top too.
Wrap the bread in tinfoil and pop it into your preheated oven, cut side up.
Bake for 15 minutes. TIP: If you like your garlic bread extra crunchy, open the tinfoil for the last 5 minutes of baking.
– See more at: http://www.yourdairygold.ie/food-made-better/garlic-bread.aspx#sthash.Gj2yl8Ep.dpuf
Braised Red Cabbage
Serves: 4-6
The easiest way to cut the red cabbage and onions is on a Japanese mandoline but of course you can do it with a sharp knife if you don’t have one or a food processor works well too. This would be delicious as a side order or serve with baked jacket potatoes with a dollop of soured cream and chives for a light supper.
Ingredients:
- 4 tbsp (2oz) Kerrygold Salted Butter
- 1 small head red cabbage, finely shredded (core discarded)
- 2 red onions, thinly sliced
- 2 cooking apples, peeled, cored and grated
- 2 cups (18fl oz) pomegranate or cranberry juice
- 2 tbsp balsamic vinegar
- 4 tbsp light brown sugar
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- good pinch of ground cloves
- salt and freshly ground black pepper
Directions:
Heat a very large heavy-based pan. Add the butter and once it has melted, tip in the red cabbage and onions. Sauté over a medium to high heat for about 10 minutes until just beginning to soften.
Stir the apple into the cabbage mixture and then add the pomegranate or cranberry juice, balsamic vinegar, sugar and spices. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour over a low heat, stirring every 20 minutes until the cabbage is meltingly tender. Transfer to a warmed dish and serve at once.
Field Mushroom Soup with Crunchy Garlic Croutons
Serves:
4-6 
This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.
Ingredients:
- 1½ lb field or open cup button mushrooms, chopped
- juice of ½ lemon
- 4 tbsp (2oz) Kerrygold Salted Butter
- 1 onion, chopped
- 1 large garlic clove, crushed
- 2 tbsp plain flour
- 3 cups (1½ pints) vegetable stock (from a stock cube is fine)
- pinch of freshly grated nutmeg
- ½ cup (4fl oz) cream
- 2 tsp chopped fresh chives
- For the garlic croutons:
- 4 tbsp (2oz) Kerrygold butter
- 2 thick slices sourdough bread, crusts removed and diced
- 1 large garlic clove, crushed
- salt and freshly ground black pepper
Directions:
Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.
Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.
Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.
To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.
Delicate Spinach Soup from Kerrygold
Prep:
45 Minutes
Ingredients:
- 1 lb. potatoes
- 1 bunch of spring onions
- 1 ¼ Tbsp. Kerrygold Salted Butter
- 14 oz. cream spinach
- 25 ¼ Fl. oz. vegetable stock
- 1 ¾ Fl. oz. whipping cream
- Fresh herbs (tarragon, parsley, dill, cress, chervil)
- Salt
- Pepper
- Nutmeg
- 3 ½ oz. Kerrygold Reserve Cheddar
Directions:
Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.
Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.
Cinnamon for Blood Pressure
#Cinnamon for Blood Pressurehttp://aboutnutritionfacts.com/g2xy
Potatoes for healthy muscles
Organic Smoked Salmon on Potato Cakes with Natural Yoghurt
Makes 12
Ingredients
- 450g cooked, mashed potatoes
- 75g flour
- 2 eggs, beaten
- 2 tablesp. scallions, finely chopped
- Salt, pepper and nutmeg
- 50g butter, melted
- Smoked Salmon
- 125 ml natural yogurt
- 1 tablesp. dill, chopped
- Salt and black pepper
To Cook
Mix the potatoes, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge.
15 minutes before serving reheat in a hot oven.
Serving Suggestions
Mix the yoghurt, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the yogurt mixture.
Broth Soup Recipes for Weight Loss
Broth Soup Recipes for Weight Loss http://ow.ly/3yCru3
#healthy#food
Flahavans bloat beating breakfast
Bloat beating breakfast!
Here’s a delicious Overnight Oats recipe that is not only delicious but also full of ingredients that can help give you a flatter, less-bloated tummy.
Ingredients
1/2 cup oats
1 teaspoon chia seeds
1/4 teaspoon cinnamon
1/2 cup unsweetened vanilla almond milk
1/4 cup yogurt (I used Silk Soy Vanilla)
1/4 banana
1/4 cup pineapple, chopped (fresh or frozen)
1/4 cup blueberries (fresh or frozen)
1 tablespoon chopped almonds
Directions
- Add the ingredients in the order listed to a small mason jar.
- Place in the fridge overnight.
- In the morning, mix it all together and enjoy cold or warmed up in the microwave.
Image Source: Calorie Count
http://www.popsugar.com/fitness/Flat-Belly-Overnight-Oats-38687684
Foodaware 