A Health Blog 
Rachel’s Quick Fruit Brulée
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:
Let’s eat the garden…@CorrigansFood
Richard Corrigan @CorrigansFood 7 hours ago
Let’s eat the garden , VP Lodge, Co.Cavan, Ireland’s lake district.
Why This Dish Is The Key To Optimal Weight & #HeartHealth
Farfalle with red pepper sauce – Catherine Fulvio
It’s great over steamed fish and equally tasty over roasted garlic and courgettes.
Ingredients
- 350g farfalle
- 1 tbsp extra virgin olive oil
- 3 shallots, finely chopped
- 1 tbsp tomato purée
- 100ml white wine
- 2 red peppers, roasted and chopped
- 50g crème fraîche
- 200ml fresh cream
- salt and freshly ground black pepper
- 100g ricotta salata (or feta), crumbled, to serve
- chives, to garnish
Directions
1 Cook the pasta according to the instructions on the package.
2 In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.
3 Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.
4 Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.
KEEPING IT LOCAL: THIS SAUCE IS ESPECIALLY TASTY SPOONED OVER STUFFED LOCAL FREE-RANGE CHICKEN BREASTS WRAPPED WITH LOCAL DRY CURED BACON.
http://cookwithavonmore.ie/recipe/farfalle-with-red-pepper-sauce-catherine-fulvio/
Greek Mezze Lunchbox. From Glenisk
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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
- Chop the onion, tomato, cucmber and feta and add the garlic
- Squeeze over the lemon juice and add the olive oil
- Season with salt and pepper and add the oregano
- Sprinkle the fresh mint and mix
- Break up the little gem lettuce into cups.
- Layer each ‘cup’ with a spoon of Glenisk Natural Greek Yogurt and add a spoon of the vegetable mix.
- Sprinkle with Wyldsson Promix and serve.
Glenisk Carrot, Beetroot & Apple Yoghurt Cup
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
- Add the yogurt to the bowl.
- Grate over the carrot, beetroot and apple.
- Squeeze over the orange juice and harissa paste.
- Sprinkle over the zest.
- Drizzle the olive oil on top.
- Add the seeds on top and season.
Nutritional Information (per serving)
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Calories 279kcal
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Fat 23g
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Saturates 6.3g
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Carbs 18g
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Sugar 17g
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Protein 4.2g
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Salt0.29g
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Fibre 3.0g
Baked Alaska @GearoidLynch @OldePost
The Olde Post Inn @OldePost 14 minutes ago
Morning Folks! Tune into @GearoidLynch on @NorthernSoundFM wth @JoeFinneganShow this morning from 10.20am , answering questions, sharing tips and tricks and taking through our Baked Alaska Recipe, using this seasons Rhubarb @tasteofcavan @ThisIsCavan @Bordbia
Sourdough toast with coconut yogurt, homemade sugarfree raspberry chia jam and some homemade granola
Dr.Coys Health Foods @DrCoys 44 minutes ago
Sourdough toast with coconut yogurt, homemade sugarfree raspberry chia jam and some homemade granola – also sugarless. This jam can be made in minutes! For how to go to our Insta or FB. #healthybreakfast #sugarfree #glutenfree #vegan #paleo #drcoys
Rory O’Connell’s Summer spinach with garlic, chilli and lemon
Directions
Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.
Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.
Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.
Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.
Foodaware 
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