Category: recipes

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Rachel’s Quick Fruit Brulée

peach-brulee

Ingredients

(serves 4)
2 bananas, peeled and cut at an angle into 5mm (ªin) thick slices

4 nectarines or peaches, stones removed and flesh cut into wedges 5mm (ªin) thick

16 strawberries, hulled and quartered

100g (3ƒoz) caster sugar, plus an additional tablespoon of caster sugar

1 tablespoon lemon juice

4 tablespoons mascarpone or 
whipped cream

In a large bowl, toss the sliced 
bananas, the chopped nectarines or peaches, whichever you are using, 
and the quartered strawberries with 
one tablespoon of the caster sugar 
and the lemon juice. Divide between individual bowls, adding a few blobs of the mascarpone or whipped cream, whichever you’re using, to each one.

Next, make the caramel to go on top. Place the 100g (3ƒoz) caster sugar in a small to medium saucepan on a medium heat and stir. It will begin to look lumpy and sandy, but don’t worry – just keep stirring. Eventually, it will become viscous, turning from golden to a rich caramel colour. Altogether, this can take up to about 12 minutes.

Using a spoon, carefully drizzle all the caramel over the mascarpone or whipped cream, whichever you’re 
using, and over the fruit. Set aside for about five minutes, just to allow the caramel to cool and set hard, then serve.

Peach Recipes:

http://www.rachelallen.com/

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Smoked Salmon and Cream Cheese Omelette.

Smoked-Salmon-and-Cream-Cheese-Frittata

Ingredients

  • 8 eggs
  • 2 tablesp chives, chopped
  • 1 tablesp basil chopped
  • Salt and black pepper
  • 1 tablesp. olive oil
  • 50g cream cheese, diced
  • 75g smoked salmon, thinly sliced and chopped
  • Red onion slices to garnish
  • Salad leaves and bread to serve

To Cook

Set the grill to high.To cook, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.

Serving Suggestions

Serve with salad leaves and crusty bread.

http://www.bordbia.ie/consumer/recipes/eggs/pages/smokedsalmonfrittata.aspx

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Flahavan’s Oats with raspberries, nuts, milk, cacao nibs.

flahavans
Kick start your Tuesday morning the right way – with a warming breakfast of creamy Irish oats! One of our absolute favourites is porridge topped with some raspberries, nuts, and finished with a sprinkling of cacao nibs. Let us know in the comments below how you’re enjoying your oats this morning and don’t forget to tag us in your post for your chance to feature on our Instagram page! #FlahavansOats #IrelandsOatExperts

Serves 1 Takes 10 minutes

INGREDIENTS:

40g Flahavan’s Progress Oatlets
125ml milk
50ml water
Handful of raspberries
3 tbsp cacao nibs
Handful of roughly chopped tiger nuts (or nuts of choice)

METHOD:

Combine the milk, water and Flahavan’s Oats in a saucepan
Bring to the boil, stirring continuously.
When boiling, reduce heat to medium, then add raspberries, cocoa nibs and chopped tiger nuts, leaving a little aside for garnish.
Simmer for 5 minutes, continuing to stir.
Serve and sprinkle with the left-over toppings.
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Greek Mezze Lunchbox. From Glenisk

glenisk jan 16

  • Ingredients

  • 150g pot of Glenisk 0% Fat Natural Greek Yogurt
  • 50g Sliced drained black olives
  • 25g Feta cheese
  • 50g Cherry tomatoes
  • 50g Cucumber
  • 1/2 small red onion
  • 1 Garlic Clove (minced)
  • 1/2 tsp dried oregano
  • Lemon juice
  • 1 tbsp olive oil
  • Bunch of fresh mint
  • 1/2 tube of Wyldsson Promix 1 – Organic Persian Mulberry

Method

  1. Chop the onion, tomato, cucmber and feta and add the garlic
  2. Squeeze over the lemon juice and add the olive oil
  3. Season with salt and pepper and add the oregano
  4. Sprinkle the fresh mint and mix
  5. Break up the little gem lettuce into cups.
  6. Layer each ‘cup’ with a spoon of Glenisk Natural Greek Yogurt and add a spoon of the vegetable mix.
  7. Sprinkle with Wyldsson Promix and serve.

http://glenisk.com/recipes/greek-mezze-luncbox-jar-salads

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Rachel Allen’s new courgette, mint and goats cheese frittata recipe


leeclarke148
Breakfast inspo right here 👉 try Rachel Allen’s new courgette, mint and goats cheese frittata recipe 😋
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Will you try this for breakfast or supper? Let us know in the comments.
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WHAT YOU NEED:
🥒 2-3 courgettes, unpeeled (try to choose small ones) 🌿 40g butter
🌿 1 tbsp olive oil
🌿 Salt and freshly ground black pepper
🥚 8 eggs
🥛 2 tbsp milk 🌿 2 cloves of garlic, crushed
🌿 2 generous tbsp chopped mint
🌿 salt and pepper
🌿 25g butter
🧀 150g soft goat’s cheese
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#omletterecipe #omelette #omelettes #eggs #courgetterecipe #vegetarianinspo #vegetarianbreakfast #vegetarianrecipe #protein #healthystart #healthybreakfast #breakfast #breakfastinspo #breakfastrecipe #frittata #RecipesWithRachel #HerbalifeNutrition #Herbalifestyle #HerbalifeCoach #Herbalife #Herbalife💚
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Glenisk Carrot, Beetroot & Apple Yoghurt Cup

Carrot_BeetApple_326_265_60_c1

Ingredients

  • 4 tbsp Glenisk Organic Greek Style Yogurt
  • 1 tbsp Cooked Beetroot, coarsely grated
  • 1 tbsp Raw Carrot, grated
  • 1 tbsp Apple, grated
  • 1 tbsp Toasted Sunflower or Pumpkin Seeds
  • Zest + juice of 1/2 orange
  • 1/2 tsp Harisa Chilli Paste
  • 1 tsp Extra Virgin Olive Oil
  • Season with salt and pepper

Method

  1. Add the yogurt to the bowl.
  2. Grate over the carrot, beetroot and apple.
  3. Squeeze over the orange juice and harissa paste.
  4. Sprinkle over the zest.
  5. Drizzle the olive oil on top.
  6. Add the seeds on top and season.

Nutritional Information (per serving)

  • Calories 279kcal
  • Fat 23g
  • Saturates 6.3g
  • Carbs 18g
  • Sugar 17g
  • Protein 4.2g
  • Salt0.29g
  • Fibre 3.0g

carrot, beetroot & apple yogurt cup