Strawberry and Oatmeal Dessert

StrOatDes

 

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

Dark Chocolate Apricot Cookie Pizza

chocolate-apricot-pizza-3

Prep:

1 Hour

Cook:

20 Minutes

Serves:

8

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons corn starch
  • 4 ounces Kerrygold Unsalted Butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoons vanilla extract
  • 1 cup apricot preserves
  • 8 ounces of dark chocolate, chopped

Directions:

In a small bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.

In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until nice and creamy.

Slowly stream in the sugar to the butter, while beating constantly.

Next, add the egg and vanilla and beat until combined.

Add the dry ingredients to the wet in 3 batches, mixing between each addition.

Gather the dough into a ball, press it flat into a disk, and wrap it in plastic wrap.

Refrigerate the dough for at least 4 hours, or overnight.

When ready to bake, preheat the oven to 350.

Roll the dough out into a 12” circle on a piece of parchment paper.

Transfer the parchment paper to a baking pan, and bake the cookie pizza until set, about 18 minutes. The edges should start to turn golden brown. The center may be a bit puffy, but it will settle as it cools.

Let the cookie pizza completely cool before proceeding.

Spread the apricot jam on the pizza. Top with the chopped chocolate and slice into wedges before serving.

Use the sugar cookie crust as a base, and top with all of your favorite toppings. A cream cheese frosting with sprinkles would be a great kids’ version (or an adult that eats like a kid). If you love white chocolate, it would be great here alone, or mixed in with the dark chocolate.

http://kerrygoldusa.com/recipes/dark-chocolate-apricot-cookie-pizza

 

What’s in the Fridge Omelette

whats-in-french-omelette2

Brunch, lunch or dinner in 15 minutes.  Great for using up Christmas ham.

 Serves 4

Ingredients

  • 1½ tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 eggs, beaten with 2 tablesp. freshly grated cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

To Cook

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.

Serving Suggestions

To serve, sprinkle with parsley and cut into wedges.

Note

You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx

 

 

Mini Mushroom Bruschetta with Rocket, Olives and Parmesan

bruschetta-rachel_0

http://www.rachelallen.com/post/mini-mushroom-bruschetta-rocket-olives-and-parmesan

 

Apricot and Almond Cake with Oranges in Caramel

apricot-almond-cake

Serves 8-10

Ingredients

  • 225g (8 oz) butter
  • 225g (8 oz) sugar
  • Juice of 1 lemon
  • 75g (3 oz) ground almonds
  • 100g (4 oz) plain flour
  • 100g (4 oz)dried apricots, chopped in the food processor
  • 3 Quality Assured large eggs, beaten

Oranges in caramel

  • 4 large oranges, peeled and sliced
  • 4 tablesp. sugar
  • 125ml (¼ pint) water

To Cook

Set oven 180°C (350°F) Gas Mark 4

Line a shallow 23cm cake tin with baking parchment.

Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.

Serving Suggestions

Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake

http://www.bordbia.ie/consumer/recipes/fruit/pages/apricotalmondcake.aspx

Couscous burgers with corn, pine nuts & onion

cous cous burgers

In preparation for our bento super food boxes in our new Juicebar, we are running a week of recipes for you to try out at home. All packed with super foods to help look after your body’s every need.
Stuck for time and want to pick up bento boxes from us? You can help get things moving and get great perks here.

We’re starting you off with couscous burgers with corn, pine nuts & onion. Packed with onions, a great source of fibre & vitamins, pine nuts for vitamin E and corn for fibre, more vitamins & antioxidents to name but a few!

Recipe serves 6

  • 2 cups cooked cous cous
  • Small tin unsweetened corn
  • Small white onion
  • 2 tablespoons toasted pine nuts
  • 6 tablespoons gram flour
  • 6 tablespoons unsweetened almond milk
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • Salt
  • Pepper
  • Olive oil

To serve

  • Rocket leaves
  • Baby Tomatoes
  • Avocado
  • Lemon wedges

How to make it

  • Dress your baby tomatoes in a tablespoon of olive oil, salt & pepper. Roast in a preheated oven (180 degrees) for ten minutes.
  • Combine cous cous, corn, gram flour, onions, spices, pine nuts & almond milk in a bowl.
  • Season with salt & pepper. With damp hands shape a small hand full of the mixture into patties. Roll the patties in a little gram flour to give them a light covering, shake off any excess flour.
  • Gently heat your pan with a couple of tablespoons of olive oil. Once the oil is warm pop the patties on and cook until golden brown on each side. Turning only once.
  • Serve with roasted tomatoes, rocket leaves, a generous helping of avocado and a wedge of lemon to squeeze over your burgers.

http://www.the-elbowroom.com

Rachel’s Strawberry Muesli

rachel strawberry muesli

This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.

Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.