When she’s not exploring the jungles of Central America or following the great migrations across the plains of Africa, Liz Bonnin finds her true escape on Ireland West Coast in the rugged beauty of County Clare.
After Liz asks Anna to join her in the Burren is easy to see why!
Watch Anna and Liz as they explore the food and landscape that this corner of Ireland has to offer.
Anna Haugh’s Big Irish Food Tour BBC One Northern Ireland Tonight – Fri 18 Apr, 19:3021h
Healthy Banana Split for Toddlers 🍌👶🏻 I honestly cannot tell you enough how delicious this recipe turned out! The only sweetener is one heaped teaspoon of dark chocolate and the rest is fruit and Greek yogurt. You can also swap out the chocolate for a homemade chia jam, but for me a little chocolate is good for the soul.
Comment RECIPE below👇 to get the recipe sent straight to your DMS 💌
Made using the very best of @dunnesstores ingredients
rachelallencooks Verified Happy Sunday! This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it! I made 2 this morning, one for home and one for a friend’s (belated) birthday! Here’s the recipe below! Serves 6-8 A little soft butter, for greasing the tin 150g dark chocolate, chopped 125g butter 150g caster sugar 3 eggs, whisked to break up 50g ground almonds or plain flour
For the Chocolate Glaze: 110g dark chocolate , chopped 2 tbsp milk or cream 50g butter
Preheat the oven to 160’C/Fan 145. Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper. Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc! Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin . To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen . Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides. #baking#rachelallencooks#chocolatecake#glutenfree1d
To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
Enjoy protein and fiber packaged in a nutritious, cool and creamy shake with this vegan recipe from wellness chef Jim Perko.
Ingredients
3/4 cup almond milk, unsweetened
1 whole banana (8 to 10 inches long), peeled, frozen
1 1/2 tablespoons of almond butter, unsweetened
2 teaspoons vanilla
Directions
Place all ingredients into a blender.
Process until well-blended.
Serve immediately.
Chef’s note: Create your own version by adding soy milk to make it creamier and other nut butters to explore different flavors.
Ingredient health benefits
Almonds: Packed with perks, almonds are rich in calcium and other nutrients that support your bones, like magnesium and vitamin K. Natural compounds called flavonoids and vitamin E are antioxidants that promote healthy skin and a happy heart. These antioxidants also fight free radicals and oxidative stress, which can damage your cells and lead to disease. And heart-healthy unsaturated fats help your body absorb certain vitamins in your food (like vitamin E) and help lower your “bad” (LDL) cholesterol. As a dairy alternative, almond milk is still high in vitamin E, and as a spread, almond butter has more unsaturated fats than peanut butter, plus a little more calcium.
Banana: There are so many ap-peel-ing reasons to add these tropical fruits to any smoothie or shake! Bananas are a good source of fiber, and unripe bananas are double as prebiotics, meaning they nurture good gut bacteria that help to keep your digestive tract healthy. Potassium and magnesium are essential minerals for regulating your blood pressure and other vital systems, like nerves and muscles. But that’s not all bananas are good for: Even your immune system and metabolism can benefit from the vitamin C and vitamin B6.
Nutrition information (per serving)
Makes 2 servings
Calories: 160 Saturated fat: 0.5 g Cholesterol: 0 mg Fiber: 3 g Carbohydrate: 19 g Protein: 4 g
Foodaware 