Tag: Drinkawaste

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This morning’s harvest from the garden on its way to the kitchen at Ballymaloe

 

 

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Avocado Breakfast Bake

dgold break bake mar 16

For a protein-packed brekkie, made with just three ingredients, try this tasty avocado breakfast bake.

Ingredients

  • 2 large avocados
  • 4 eggs
  • 4 rashers

Instructions

First, fry the rashers, allow to cool and set aside. (For a healthy option, place your rashers under the grill and cook to your liking)

De-stone and cut the avocados in half, scooping out a little of the flesh so the eggs have room to sit.

Crack an egg into the centre of each avocado half.

Carefully place onto a baking tray so that the eggs dont spill out of the centre.

Cook in a pre-heated oven at 205°C/400°F for about 15 minutes, or until the eggs are cooked to your liking.

Top each one with two rashers, and season with salt and pepper.

Who said eating healthy had to be boring! – See more at: http://www.yourdairygold.ie/food-made-better/Avocado-Breakfast-Bake-(1).aspx#sthash.sFwKtouA.dpuf

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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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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