Nutrition key to sound health
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Unveiling the forced rhubarb.
Our students have been checking on the forced rhubarb, carefully grown in the dark to produce these tender, vibrant pink stems.
Forcing rhubarb encourages the plant to grow without photosynthesis, resulting in a sweeter flavour and delicate texture—perfect for everything from crumbles to compotes.
A true seasonal treat.
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This Strawberry Smoothie Bowl is the perfect way to get plenty of strawberries into an easy-to-make breakfast or lunch that everyone in the family will enjoy. 🍓
Serves: 2
Ingredients
200-250g Bord Bia Quality Mark strawberries, fresh or from frozen.
2 small bananas
6 tablesp. Greek-style yoghurt
2 teasp. coconut flakes
4 tablesp. granola (shop-bought)
1 teasp. chia seeds
Fresh mint sprigs, to decorate (optional)
•If using fresh strawberries, cut off the stalks and put into a blender, reserving a few of the berries for decoration.
•Peel the bananas and cut into slices, then add three-quarters into a blender (reserving the rest to decorate).
•Add the yoghurt and blitz to a smooth puree and using a spatula put into small serving bowls. Place in the freezer for a few hours at this point to firm up.
•Decorate the smoothie bowls with the rest of the banana, reserved strawberries, the coconut flakes and sprinkle over the granola and chia seeds.
•Finish off with with the mint sprigs and enjoy!
Head to our website where you can find more delicious strawberry recipes, link in bio. 🌞
#BordBia #BordBiaRecipe #Strawberries #Strawberry #StrawberryRecipe #StrawberrySeason #BestInSeason #RipeandReady
Cloughoughter Castle, Co. Cavan
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#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores
Ingredients (Serves 4)
2 Simply Better Irish Corn Fed Chicken Fillets
2 Simply Better Irish Free Range Corn Fed Large eggs
2 Tbsp. Simply Better Organic Irish Jersey Milk
150g Simply Better Rustic Ciabatta Breadcrumbs
50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tub Simply Better Italian Mozzarella, cut into 4 slices
1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
25g Butter
75g Plain Flour
A small handful of fresh basil leaves
To serve:
300g Simply Better Italian Bronze Die Spaghetti, cooked
Mixed Leaf Salad
DIRECTIONS
1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.
2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.
3. Preheat the oven to 180°C (350°F/gas mark 4).
4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.
5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.
ballymaloecookeryschoolanddarina_allenBallymaloe Cookery SchoolLiked by rachelallencooks and others
Happy Women’s Little Christmas… 👩🏻🍳
To celebrate today, all our lady customers get a free cup of coffee and a sweet treat in the Ballymaloe Cookery School Farm Shop. ☕️ 🍪 #
Open 9.30-5.30pm#
Look forward to seeing you soon.
#littlewomenchristmas#littlewomenchristmasday#ballymaloecookeryschool
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
Foodaware 