Category: Health & Wellbeing

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Breakfast muffins for Baby 🤤 @dunnesstores @babyledfeeding

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  • Start yours and your baby’s day off right with these delicious and super nutritious breakfast muffins. Made using wholesome ingredients like carrots, apples, sunflower seeds, Greek yogurt and wholemeal flour, these muffins are the perfect breakfast finger food for your little one to enjoy in the morning.
  •  To serve to babies – Ensure you are always sitting with your baby when they are eating. Serve a mini muffin with a side of fruit. I like to use sliced pear, mango or strawberries.
  •  For older children serve 2 mini muffins or 1 large muffin in their lunchbox.
  • These muffins are perfect for school as they contain no sugar whatsoever!
  • The only sweetness comes from the delicious apple. You can make them even sweeter by adding a mashed banana to the mixture. @babyledfeeding
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Goatsbridge Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo #EatTrout

INGREDIENTS

450g/18oz baby potatoes
3 tbsp. mayonnaise
½ lemon, juice only
1 tsp. dried dill
sea salt and freshly ground pepper
2 spring onions
2 tbsp. capers
100g/4oz tin of smoked trout, drained and flaked
2 hard boiled eggs, chopped, optional

The featured recipe this month of warm potato salad with smoked trout, capers & lemon mayo comes from Kristen Jensen, co-author of Sláinte: The Complete Guide to Irish Craft Beer and Cider (2014), and Secretary of the Irish Food Writers’ Guild. You can find Kristen’s original version on page 80 of Fishwives, a cookbook by Goatsbridge, available from select bookstores or online.

Step 1

Place the potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about ten minutes, until the potatoes are cooked through and tender when pierced with the tip of a knife. Drain well and allow to cool slightly – just so they stop steaming.

Step 2

Meanwhile, whisk together the mayonnaise, lemon juice, dill and a pinch of salt and pepper in a small bowl. Transfer the warm potatoes to a mixing bowl and pour over the lemon mayonnaise, stirring to coat the potatoes evenly.

Step 3

Thinly slice the spring onions on the diagonal, including the green tops. Add to the potatoes along with the capers and stir together. Divide the potato salad between two shallow bowls and scatter the flaked trout and chopped hard boiled eggs, if using, on top. Season with another pinch of salt and pepper and serve while the potatoes are still warm.

 http://goatsbridgetrout.ie/recipe/warm-potato-salad-smoked-trout-capers-lemon-mayo-recipe/

 

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Dunnes Stores Simply Better Authentic Greek Yogurt 450g only €2.50 😀 #nutrition

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Sale Information

Description

Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures

Nutritional Claims
Source of Protein
Source of Calcium

Features
10% Fat
An unsweetened Strained Yogurt
Source of Protein
Source of Calcium
Free From Artificial Colours Flavours and Preservatives
Suitable for Vegetarians

Lifestyle
Suitable for Vegetarians

Pack Size
450g ℮

Usage Other Text
Number of Servings Per Pack: 3 Approx.

Usage Count
Number of uses – Servings – 3


Ingredients
Skimmed Greek Milk
Cream (Milk) (13%)
Live Yogurt Cultures [Lactobacillus Bulgaricus, Streptococcus Thermophilus]

Allergy Advice
For allergens, see ingredients in bold.


Storage Type
Chilled

Storage and Usage Statements
Keep Refrigerated

Storage
– Keep refrigerated 0°C to + 4°C.
– Once opened, consume within 3 days of opening and by ‘use by’ date.
– For ‘use by’ date, see lid.

Storage Conditions
Min Temp °C 0
Max Temp °C 4

Country
Country of Origin – Greece
Packed In – Greece

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Odlums Blackberry & Apple Crumble

odlums blackberry crumble

Ingredients:

Crumble

50g/2oz Odlums Porridge Oatflakes
50g/2oz Odlums Cream Plain Flour
150g/5oz Shamrock Golden Caster Sugar
200g packet Shamrock Ground Almonds
175g/6oz Butter
50g/2oz Pine Nuts (optional)

Filling

175g/6oz Blackberries
450g/1lb Stewed Apples

and

Sugar to sweeten apples and blackberries

Method:

  1. Place the flour, sugar and oatflakes into a bowl.
  2. Add butter and rub into the dry ingredients with tips of your fingers to form a crumble. Mix in the ground almonds and finally stir in the pine nuts, if used.
  3. Mix the blackberries and apples together and place in an oven-proof dish. Sweeten with sugar to taste.
  4. Spread crumble over the fruit.
  5. Bake in a pre-heated oven at 190°C/375°F/ Gas 5 for 15 to 20 minutes approx.
  6. Serve hot with cream, ice cream, custard, yoghurt or crème fraiche.

To stew apples

  1. Peel, core and roughly chop apples. Place in saucepan with a little water (3 tablespoons approx) and place over a low heat, stirring occasionally until apples are softened. When apples are soft, if liked, add a pinch of cinnamon at this stage.

    Recipe Notes:

    Apples can also be stewed in a microwave. Place apples and water in a deep microwaveable bowl and cook on HIGH for approx 5 minutes, stirring occasionally.

http://odlums.ie/recipes/blackberry-apple-crumble/