Tag: diet

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Catherine’s Weekly Recipe – High Fibre Stoneground Wholemeal Bread

odl high fibre bread fb 4816odl logo

Ingredients

350g/12oz Odlums Coarse Wholemeal
25g/1oz Odlums Wheat Bran
1 tablespoon Shamrock Light Muscovado Sugar
or Rowse Honey
Pinch of Salt
1 teaspoon Shamrock Bread Soda (sieved)
1 tablespoon Vegetable Oil
300ml / ½ pint Milk
125g Carton Yoghurt (Natural or Hazelnut)

Method

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite “wet”.
4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.

Variation

The following can be mixed in with the dry ingredients:

50g/2oz Shamrock Apricots (chopped)
Handful of Shamrock Chopped Walnuts
1 Tablespoon of Sunflower Seeds

Sprinkle Odlums Oatflakes or sesame seeds on top of bread before baking.

http://odlums.ie/recipes/catherines-weekly-recipe-high-fibre-stoneground-wholemeal-bread/

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Aromatic Potato, Pea & Mint Soup with Garlic Toasts

A beautiful soup recipe exploding with the beautiful flavours of garam masala blending in with the thick consistency born out of mixing rooster potatoes and peas and mint. This recipe is served best with a slice of French bread flavoured with garlic. 

Prep in:
5 mins
Cook in:
15 mins
Serves:
4

Ingredients

250g Rooster potatoes, peeled and cubed

400g petits pois

1 onion, sliced

1l vegetable stock

1 small bunch of mint leaves

2tbsp garam masala plus extra to serve

8 slices of French bread

Rapeseed oil

Salt, pepper and chilli flakes

1 bunch coriander

Method

Heat a saucepan with a little oil and gently cook the onions until soft and translucent and starting to caramelise a little. Stir in the garam masala

Add the potatoes and stock, then bring to the boil. Simmer for ten minutes then add the peas, coriander and mint leaves, leaving a few for the garnish. Return to the boil then blend carefully until smooth.

Toast the bread then rub with a little garlic, sprinkle with garam masala and serve with the soup garnished with a little more garam masala, some chilli flakes a few drops of oil and some mint leaves.

 

https://potato.ie/recipes/aromatic-potato-pea-mint-soup-with-garlic-toasts/?Id=7434

 

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Recipe: Broccoli, Bean and Leek Soup

This recipe makes for a delicious, filling soup. Leeks are in the same family as onions, but have a mild flavor that complements the other ingredients without overpowering them.

This recipe can be made without oil by slowly cooking onions and garlic in a covered pot until the onions are translucent. Also, you can substitute frozen broccoli if fresh is unavailable. Additionally, cannellini beans can be easily substituted with navy, great northern or even garbanzo beans.

Ingredients

2 teaspoons extra virgin olive oil
2 cup sweet onion, diced small
2 teaspoon fresh garlic, minced
1 cup leeks, white part only, medium dice (about 1 leek)
5 cups vegetable stock
1½ cups cannellini beans, or one 16-ounce can of cannellini beans, rinsed
1 lb broccoli florets
1 teaspoon salt
¼ teaspoon pepper

Instructions

  1. In a four-quart, pot sauté the onions on medium heat in olive oil until transparent.
  2. Add garlic and cook without browning while stirring frequently, about 2 minutes.
  3. Add the diced leeks and sauté 2 minutes.
  4. Add the vegetable stock, increase heat and bring to a simmer.
  5. Add the cannellini beans and broccoli florets or two 10-ounce packages of frozen broccoli florets and simmer on medium heat until broccoli is lightly cooked but still crunchy.
  6. Add salt and pepper, turn off the heat and blend with an immersion blender until completely pureed.

Nutrition information per serving

Makes 10 1-cup servings
Calories 80
Sodium 360 mg
Sugars 3 g
Cholesterol 0 mg
Saturated fat 0 g
Fiber 4 g
Protein: 4 g
Carbohydrates 13 g

Aug 5

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Roast Cauliflower Salad with Avonmore Buttermilk Dressing

  • Ready Time : 0 min
  • Serves:

Ingredients

  • 1 Cauliflower
  • Olive oil
  • Salt & Pepper
  • Yoghurt
  • 2tbsps Chives
  • Raisins/ Nuts
  • lemon juice

Directions

  1. Cut cauliflower into florets and add to roasting dish.
  2. Toss in a little olive oil and salt and pepper.
  3. Roast cauliflower until tender but still holding a slight crunch.
  4. Leave to cool.
  5. Then, mix Avonmore Buttermilk, yoghurt, chives, and a squeeze of lemon juice together.
  6. Add a little salt & pepper.
  7. This can then be mixed into your cooled cauliflower.
  8. Add soaked golden raisins or some nuts of your choice such as walnuts, almonds or hazelnuts.
4.00 avg. rating (74% score) – 1 vote
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Breakfast Cravings: Apple Cinnamon Overnight Oats

6m6 minutes ago

Breakfast Cravings: Apple Cinnamon Overnight Oats by

Abigail Hopkins, R.N.
mbg Food Contributor By Abigail Hopkins, R.N.

What if I told you that you could prepare enough breakfast for days without even cooking? Well, I’m about to make your wildest dreams come true.

If you haven’t discovered the amazingness of overnight oats, let me bring you up to speed.

It’s super simple. All you need to do is grab a bowl and mix together some oats, almond milk, chia seeds, and your favorite flavors. Let sit in the fridge overnight and in the morning, your oats will be thickened just as though you had cooked them on the stovetop.

From here, divide the oats into jars, layer in your favorite toppings, and voilà! Multiple breakfasts ready to go for days without even turning on the oven.

If you are ready to save time, money, and up your breakfast game with a delicious fall-inspired overnight oats recipe that will keep you feeling full and energized for hours, then keep reading.

Apple Cinnamon Overnight Oats

Serves 4

Ingredients

  • 1½ cups quick or traditional oats
  • 1½ cups unsweetened almond milk
  • 2 tablespoons chia seeds
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon vanilla extract
  • ½ cup water
  • 1 apple (cored and diced)
  • 1 cup walnuts (chopped)

Preparation

1. Combine oats, almond milk, chia seeds, honey, cinnamon, nutmeg, vanilla extract, and water in a large glass container. Stir well to evenly mix. Cover and store in the fridge overnight.

2. Remove from fridge. Use single-serving-size jars (1 to 2 cups in size) and place a few spoonfuls of the oat mixture in the bottom of each. Then add a layer of diced apple followed by a layer of chopped walnuts. Repeat until all ingredients are used up.

3. Store in the fridge up to 4 days or until ready to eat.

Note: For some next-level deliciousness, warm the oats up for about 1 minute then add an extra splash of almond milk, a drizzle of honey or maple syrup, and a spoonful of your favorite nut butter. Enjoy!

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