Health & Wellbeing – Page 298

April 6, 2023

Sundried tomato, scallion, spinach & cheddar scones @KerrygoldUSA #foodaware

These cheddar scones are an enticing addition to any table with bold flavors of sun-dried tomatoes and scallions, paired with a soft yet crumbly pastry. https://kerrygoldusa.com/recipes/sundried-tomato-scallion-spinach-and-cheddar-scones-with-flakey-salt/

April 3, 2023

Probably the nicest place to live #anywhere

THIS IS CAVAN!

@ThisIsCavan
·
4h

The lakes of Cavan. Stunning photo by @gardainfo
#LoveCavan
Quote Tweet

Garda Info

@gardainfo
· 19h
The Garda Air Support Unit were over Killashandra, Co. Cavan, when they took this lovely photo.

April 3, 2023

Lemongrass Coconut Cake by Rachel Allen #foodaware

By **Rachel Allen** Celebrity Chef
More from
**Rachel Allen’s Cake Diaries**

A quirky combination. The end result? A scrumptious cake for all to enjoy.
Ingredients
4 stalks of lemongrass, base and tops trimmed, outer leaves removed but reserved for the syrup (see below)
250 g (9oz) caster sugar
4 eggs
200 g (7oz) butter, softened, plus extra for greasing
125 g (41/2 oz) desiccated coconut
125 g (41/2 oz) plain flour, plus extra for dusting
2 tsp baking powder
greek yoghurt or creme fraiche, to serve
for the syrup
reserved trimmings and outer leaves of the lemongrass (see above)
75 g (3oz) caster sugar
23cm (9in) diameter cake tin with 6cm
Method
Preheat the oven to 170°C (325°F/Gas 3). Butter the sides of the cake tin and dust with flour, then line the base with a disc of baking parchment.
Slice the lemongrass stalks quite thinly into rounds about 3mm (1?8in) thick, then place in a food processor with the caster sugar and whiz for 1–2 minutes or until the lemongrass is finely puréed and very aromatic.
Add the eggs, butter and coconut and whiz again until combined, then sift the flour and baking powder together and add to the machine, whizzing very briefly just until the ingredients come together.
Tip the mixture into the prepared tin and bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. While the cake is cooking, make the syrup.
Roughly chop the lemongrass trimmings, place in a saucepan with the sugar and 75ml (3fl oz) of water and set over a high heat. Stir the mixture until the sugar is dissolved, then bring to the boil and boil for 2 minutes before removing from the heat and leaving to infuse.
When the cake has finished baking, take it out of the oven and let it sit in the tin for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.
Reheat the syrup, then pierce holes all over the cake with a skewer and pour the hot syrup through a sieve onto the cake, moving the pan and sieve around as you pour so that the syrup covers the top of the cake. Allow the cake to cool down completely.
Serve with a dollop of natural Greek yoghurt or crème fraiche.

March 31, 2023

No Bake Strawberry Banana Cheesecake @DelMonteFresh

Del Monte Fresh

@DelMonteFresh

Feb 14

Happy Valentine’s Day! We are starting the “lovely” day by making our No-Bake Strawberry Banana Cheesecake, and you can too

https://bit.ly/3DvX9Zf

#DelMonteFreshProduce #Fresh #Delicious

March 31, 2023

Start your day🍓the fruity way @keelingsfruits #foodaware

keelingsfruits
This baguette French toast has lazy morning written all over it! 😍 Thanks for sharing, @lark.s_cooks.

#UGC #Fruit #Pancakes18w

lark.s_cooks
A lazy morning says; “A crazy day is waiting for you”… 🌅 😍

March 30, 2023

Roasted pears balsamic porridge with Boyne Valley Honey @flahavans #foodaware

flahavans

Give your porridge a foodie twist this Monday and ease yourself into the week with this delicious Honey Roasted Pears with Balsamic Porridge recipe – Tag us if you try it! #FlahavansOats #FlahavansRecipes

Serves 4|Takes 25 minutes

Ingredients:

160g Flahavan’s Progress Oatlets
1 litre Whole Milk
2 pears, slightly under-ripe
10g butter
2 tablespoons of balsamic vinegar
2 tablespoons of Boyne Valley Honey

Method:

Honey & Balsamic Pears Method:

Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.

Porridge Method:

Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan.
Bring to the boil on the hob and simmer for 5 minutes stirring continuously.
Pour creamy porridge into 4 serving bowls.

Serves 4|Takes 25 minutes

Ingredients:

160g Flahavan’s Progress Oatlets
1 litre Whole Milk
2 pears, slightly under-ripe
10g butter
2 tablespoons of balsamic vinegar
2 tablespoons of Boyne Valley Honey

Method:

Honey & Balsamic Pears Method:

Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.

Porridge Method:

Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan.
Bring to the boil on the hob and simmer for 5 minutes stirring continuously.
Pour creamy porridge