7 reasons to start your day with lemon water..

22m22 minutes ago

7 reasons to start your day with lemon water:

The health benefits of lemons are numerous, and so are the ways to incorporate them into your diet.Julien McRoberts/Offset.com

The vitamins, minerals, and other nutrients found in fruits make them an essential part of a healthy diet. Lemons, in particular, are rich in vitamin C, which means they’re a great source of antioxidants. Research suggests that antioxidants can decrease the damaging effects of free radicals, which may help prevent certain cancers, cardiovascular disease, and other illnesses.

A single lemon contains 51 percent of your daily vitamin C needs — and 1 ounce (oz) of lemon juice contains 23 percent. Consuming lemons and their juice can help boost your immune system, reduce your risk of asthma and eye diseases, like age-related macular degeneration and cataracts, and benefit your skin.

If you’re a woman, the vitamin C found in lemons and other citrus fruit may help reduce your risk of ischemic stroke, according to researchers at the American Heart Association.

It’s not just the vitamin C that makes lemons so good for you. They’re also high in soluble fiber and have a low glycemic index, which has inspired the American Diabetes Association to promote lemons and other citrus fruits as superfoods for people who have type 2 diabetes.

Tips for Reaping the Health Benefits of Lemons

Lemon juice, pulp, or zest can add a little zing to everything from sauces and dressings to meals, desserts, and drinks.

1. Whip up a simple dressing. Mix lemon juice with olive oil, vinegar, Dijon mustard, sea salt, and fresh chives. Pour it on green or grain salads, or use it as a dipping sauce for crudités.

2. Embrace a classic combo. Fish with lemon is a classic pairing, though we suggest passing on the fatty fried fish and chips and going for something healthier, like this Lemon Herb Tilapia With Zucchini instead. In this recipe you marinate the fish in lemon juice, garlic, and herbs. You could also use this marinade with other seafood, poultry, pork, and even beef.

3. Use lemons in your side dishes. This Lemon Lovers’ Asparagus dish features two whole lemons, which are thinly sliced and then roasted alongside spears of asparagus and seasoned with fresh oregano, salt, and ground black pepper. You could also roast lemon slices with other vegetables, like potatoes, zucchini, broccoli, cauliflower, or fennel. Another alternative is to spritz it onto fresh greens or grilled veggies.

4. Create lemony pasta. A quick one-pot meal can be made by tossing cooked pasta with olive oil, lemon juice, a little lemon zest, sea salt, black pepper, and Parmesan cheese. Consider adding spinach, kale, or parsley for an additional nutrient boost.

5. Add lemon juice to keep rice from sticking. A few drops of lemon juice in the cooking water of your rice can help keep the rice from getting sticky and clumpy. It’ll also brighten white rice. But why stop there? Lemon rice is delicious. Once your rice is cooked, toss with more juice, some lemon zest, and fresh herbs.

6. Make a refreshing dessert. With a little water and sugar, your lemons can be transformed into a mouth-watering sorbet. With The Kitchn’s lemon sorbet recipe, you don’t even need an ice cream maker. Shake things up by adding fresh rosemary, mint, or thyme. You can also use lemon (pulp, juice, and zest) to flavor fruit salads — the acid in the juice will also help keep apples, pears, and bananas from browning.

7. Give your drinks a lemon infusion. Try herb- and fruit-infused, fresh-squeezed lemonades. Add lemon slices or lemon juice to tea. Squeeze lemon juice into still or sparkling water — or ice cubes — to enhance flavor. Lemon juice is also a key ingredient in many cocktails; its acidity helps balance out the sweetness. We recommend skipping sugary cocktails in general, but adding 1 oz of lemon juice to a glass of sparkling wine can make an invigorating low-calorie libation. If you’re under the weather, mixing lemon juice with hot water and a little honey can help loosen congestion and prevent dehydration.

8. Try preserved lemons. If you aren’t familiar with them, preserved lemons are typically cured in salt, which basically transforms them into lemon “pickles.” They’re commonly used in Middle Eastern, North African, and Indian cuisines to make couscous dishes, stews, tagines, curries, and sauces. They can also liven up chicken dishes, bean salads, and hummus, and they make a great condiment.

Lemons and Your Skin

Lemons are often touted as a popular home remedy for acne, oily skin, and dandruff, as well as for skin-lightening and anti-aging effects. While consuming lemons and their juice can benefit your skin by contributing to healthy collagen, a key protein for skin and cartilage, dermatology experts like Jessica Wu, MD, assistant clinical professor of dermatology at the University of Southern California in Los Angeles, warn against using the fruit — or the juice — topically. In her book, Feed Your Face, Dr. Wu explains that lemon juice can cause rashes on your skin and scalp, and if it gets on your skin and then interacts with UVA rays from the sun, the coumarin compounds in lemons are likely to cause redness, swelling, and blistering. So stick with eating lemons and drinking their juice.

Odlums Mississippi Mud Pie

MisMudPie

We’re indulging this weekend with our Mississippi Mud Pie – rich, decadent and ideal for chocolate lovers! bit.ly/2fonfAN

Mississippi Mud Pie

Flahavan’s Oaty Carrot Cake by Neven Maguire

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Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.

Chocolate Iced Mille-Feuilles from Neven Maguires Irish Food Trails

 This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.

Serves 4

Ingredients

  • 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
  • 150g (5oz) white chocolate, broken into pieces
  • 225ml (8fl oz) cream
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 1 large egg white
  • 2 tsp icing sugar
  • good-quality cocoa powder, to dust
  • fresh raspberries, to serve

To Cook

Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.

Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.

Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.

Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.

In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.

Carefully peel the plain chocolate from the baking paper and break it up into pieces.

Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.

About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.

Serving Suggestions

To serve, carefully turn out onto a serving plate and peel away the cling film. Break up the reserved plain chocolate into small jagged pieces and use to decorate the top. Add a light dusting of cocoa powder and put straight on the table. Cut into slices and arrange on plates with some raspberries

 

Homemade strawberry cheesecake#kerrygold

  • kerrygoldusaHomemade strawberry #cheesecake spread on top of buttery brioche toast. The perfect way to change up your #breakfast routine or add a sweet treat to Sunday #brunch. #Kerrygold


    INGREDIENTS:
    2 slices of brioche bread (1″+ thick)
    3 tablespoons Kerrygold Salted Butter
    1 teaspoon granulated sugar
    1/4 cup whipped cream cheese
    1/4 cup + 2 teaspoons powdered sugar (can substitute honey or coconut sugar)
    1/4 teaspoon orange zest (or orange blossom water)
    1/2 cup sliced strawberries
    Coarse sugar, optional
    DIRECTIONS:
    Preheat a skillet over medium heat.
    Butter each side of the bread, saving 1 tablespoon of the butter for the skillet. Sprinkle the bread with granulated sugar. Add the remaining tablespoon of butter to the hot skillet, and then add the bread to the skillet. Toast the bread on each side until golden brown, about 1 minute per side.
    Meanwhile, slice the strawberries and toss them with 2 teaspoons of powdered sugar. Set aside.
    In a small bowl, beat together the cream cheese, remaining 1/4 cup of powdered sugar and orange zest until fluffy.
    Remove the toast from the skillet, and top each slice with the cheesecake filling, followed by the strawberries. I like to sprinkle coarse sugar on top before serving, but it’s optional.
  • switchbackkitchenYum!
  • coastiekitchen@makinitmobetta
  • hezzidThese look amazing
  • skippingawayYum🍓

Odlums Plum Pudding Ice Cream

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What you need:

  • Half a Plum Pudding
  • 500g carton Ready to Serve Custard
  • 125g / 4oz Shamrock Coloured Cherries
  • 2/3 tbsp Baileys (optional)

Caramel Sauce

  • 175g / 6oz Butter
  • 175g / 6oz Golden Syrup
  • 2 tbsp Shamrock Dark Muscovado Sugar

How to:

  1. Place custard in a large mixing bowl.
  2. Break up plum pudding and stir through the custard with the cherries and Baileys (if used).
  3. Line a 2 pint pudding bowl (suitable for freezer) with cling film. Pour in mixture and transfer to freezer.
  4. To serve, turn the pudding on to a plate and pour warm caramel sauce (see below) over the top.

To make caramel sauce Place all ingredients in a small saucepan and stir constantly, while bringing to the boil. Simmer for 1-2 minutes until syrup-like. Serve while warm.

Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce

pan-fried-hake-with-lemon-and-herb-butter-sauce2

 Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.

Serves 4

Ingredients

  • 4 x 175g hake fillets, skin on and boned
  • 1 tablesp. olive oil
  • Salt and freshly ground pepper
  • 50g butter
  • ½ lemon, pips removed
  • 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

To Cook

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

Serving Suggestions

Steamed broccoli and sauté new potatoes

Tips

Above all be careful not to overcook the fish.  To check, gently prod the thickest part of the fish with a small knife.  If it is cooked, the flesh will look opaque and the flakes will separate easily.  If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Nutritional Analysis per Serving

Protein: 39g 

Carbohydrates: 52g 

Fat: 26g 

Iron: 2.4mg 

Energy: 644kcal 

Odlums Blackberry & Apple Crumble

odlums blackberry crumble

Blackberry & Apple Crumble