Dark Chocolate & Orange Yogurt Cup

glenisk dark choc feb 16

Ingredients

  • 4 tbsp Glenisk Organic Greek Style Natural Yogurt
  • 1 tbsp dark chocolate, chopped
  • 1 tbsp fresh orange, peeled & chopped
  • 1 tbsp chopped, shelled pistachios
  • 1 tbsp honey, drizzled
  • Sprinkle with fresh mint, chopped

Method

Put the Glenisk Organic Greek Style Natural Yogurt in a bowl.
Peel & chop up the orange and add to the yogurt.
Chop up the dark chocolate and sprinkle over the top with the pistachios.
Drizzle with honey and add some fresh, chopped mint.

 Nutritional Information (per serving)

  • Calories 299kcal
  • Fat 20g
  • Saturates 7.7g
  • Carbs 19g
  • Sugar 7.8g
  • Protein 5.0g
  • Salt 0.67g
  • Fibre 2.1g

http://glenisk.com/

Dark Chocolate & Orange Yogurt Cup

New Potatoes in a Creamy Chive dressing

New Potatoes in a Creamy Chive dressing

 Wonderful with poached salmon or chicken.

Serves 4

Cooking time: 20 Minutes

Preparation time: 5 Minutes

Ingredients

  • 500g small new potatoes
  • Sea salt
  • 1 tbsp. olive oil or 1oz butter
  • 1 tsp. finely grated lemon zest
  • Freshly ground black pepper
  • 2 tbsp. crème fraiche
  • 2 tbsp. mayonnaise
  • A small bunch of chives

To Cook

Scrub the new potatoes and cook in boiling water with a large pinch of seasalt for about 10–15 minutes until cooked.

While the potatoes are cooking, put the crème fraiche and mayonnaise in a serving bowl. (You can use low fat versions of these if you prefer) and whisk together with a fork.

Drain the potatoes, turn off the heat. Put the potatoes back into the saucepan and add the butter/olive oil, lemon zest, a pinch of seasalt and a good few twists of freshly ground black pepper. Stir them about so that they become coated in the oil/melted butter.

Add the contents of the pot into your serving bowl with the chopped chives and mix well so that all the potatoes are coated in the dressing. It is important to do this while the potatoes are still hot.

Serving Suggestions

Serve hot, warm or at room temperature.

Nutritional Analysis per Serving

Protein: 3.1  

Carbohydrates: 20.4  

Fat: 11.1 

Fibre: 1.6 

Energy: 186.3 

Quick fruit brulée

peach-brulee

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/