Food on RTÉVerified account @RTEfood 10 hours ago
Donal’s Sauteed potatoes with garlic and rosemary – http://ow.ly/oufQ30i79RO
Donal Skehan’s sauteed potatoes with garlic and rosemary @RTEfood
Recipe: Guacamole Goes Mediterranean @ClevelandClinic
Mix up your favorite guac by adding feta, rice vinegar and oregano!
Traditional guacamole gets a Mediterranean makeover in this mouth-watering dip. Adding flavorful feta cheese, rice vinegar, oregano and parsley will satisfy the cravings of both avocado lovers and feta addicts!
Ingredients
- 1 cup chopped avocado (1–2 avocados)
- 1/4 cup finely chopped red onion
- 1 teaspoon minced garlic
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon olive oil
- 1 tablespoon seasoned rice vinegar (flavored with basil and oregano)
- 1 1/4 cup crumbled reduced-fat feta cheese
Directions
- In a bowl, gently stir together avocado, onion and garlic.
- Mix in parsley and oregano.
- Gently stir in olive oil, vinegar and feta. Refrigerate or serve immediately.
Ingredient health benefits
- Avocados: Sometimes, good things come in small, bumpy packages. Adding avocados to any dish is a rich, creamy way to get some important nutrients in your body. They’re loaded with unsaturated fats and potassium, which support your heart and protect it from disease, as well as vitamins K, C, E, B6 and B9 (folate). These vitamins support many essential aspects of your well-being, from your eyes and immune cells to strong bones and soft skin. And speaking of head-to-toe health, avocadoes are also high in insoluble and soluble fiber, which your digestive tract will greatly appreciate!
- Onions: It’s easy not to look past the potent, eyewatering qualities of this common ingredient, but your efforts won’t be in vain! Onions are packed with important nutrients like vitamin C, fiber and flavonoids, which promote immunity, lower inflammation and keep your heart healthy. The fiber in onions also works with prebiotics to bolster your “good” gut bacteria and “smooth your moves.” And a flavonoid called quercetin may suppress the growth of “bad” bacteria that can make you sick.
- Garlic: Another aromatic allium, garlic is so nutritious that some consider it a superfood! It can boost your immune system when eaten regularly with lots of fruits and vegetables, and it may help regulate your blood pressure. There are also plenty of antioxidants that help decrease unwanted inflammation and keep your cells in peak condition, and certain natural compounds might protect you from harmful bacteria like Salmonella and E. coli.
- Parsley: Even herbs can have some benefits of their own! Parsley is a natural diuretic, so it helps your body get rid of extra fluid when nature calls, and there are flavonoids to help preserve your heart and brain health.
- Olive oil: It’s well known that olive oil is a prime choice when it comes to cooking oils, but have you ever wondered why? Well, it’s chock full of heart-healthy fats that help lower your “bad” (LDL) cholesterol and raise your “good” (HDL) cholesterol, as well as fat-soluble vitamins like vitamins D and K. Olive oil is also rich in polyphenols, a type of antioxidant. And while all olive oil is nutritious and delicious, consider going for the extra virgin variety (EVOO) if you can, as it has the highest concentration of these benefits.
- Cheese: What’s not to love about a food that also loves you? Cheese is a meat-free source of omega-3s, essential fats that fuel every cell in your body and may decrease your risk of certain cancers and eye diseases. Whey, casein and calcium support strong bones and muscles so they can support your needs. And vitamin A and vitamin B12 are responsible for keeping your eyes, brain and blood cells in top shape, while the minerals selenium and zinc help strengthen your immunity.
Nutrition information (per serving)
Makes 5 servings
Serving = 1/4 cup
Calories: 123 (72% calories from fat)
Fat: 11 g
Saturated fat: 2 g
Cholesterol: 3 mg
Sodium: 105 mg
Carbohydrates: 7 g
Dietary fiber: 4 g
Sugar: 1 g
Protein: 3 g
Dietary exchanges: 1/2 starch, 2 fat
Garlic Butter Fried Chicken @kerrygoldIRL
Kerrygold Ireland @KerrygoldIRL 8 hours ago
Warning, once you try this butter fried chicken recipe you may want to eat your chicken like this forever! Crisp, golden and hot. It’s a must try https://kerrygold.com/ie/recipes/garlic-butter-fried-chicken/ …
Wild Mushroom & Spinach Lasagne By Rozanne Stevens
Ready Time 55 mins. Serves 8
Ingredients
- 1 box lasagne sheets
- 500g baby spinach leaves
- Light olive oil
- 500g selection of wild mushrooms
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2 sprigs thyme
- 200g Avonmore Grated White Cheddar
- Salt and pepper
- Fresh nutmeg
Bechamel sauce:
- 80g butter
- 80g plain flour
- 1 litre Avonmore Milk
- Salt and pepper
- Fresh nutmeg
Directions
- Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
- Heat a little more oil and gently fry the onion, garlic and thyme till soft.
- Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
- Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
- To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
- Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
- Cover the top layer very well with white sauce. Sprinkle over the cheese.
- Bake at 200°C for 30 to 40 minutes until golden and bubbling.
http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/
Spaghetti with Lemon, Garlic and Breadcrumbs @Nigella_Lawson
#RecipeOfTheDay is Spaghetti with Lemon, Garlic and Breadcrumbs, a simple, last-minute (and, incidentally #vegan) supper – or lunch, if preferred! – that always seems so much more than the sum of its parts! https://nigella.com/recipes/spaghetti-with-lemon-and-garlic-breadcrumbs
Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!
Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
Avonmore Tomato & Basil Soup
Quick, easy, warming – home warming and delicious
Ingredients
- 25g Avonmore butter
- 1 small onion, chopped
- ¼ clove garlic finely chopped
- ½ tbsp tomato puree
- Pinch of sugar
- 900g/2lb fresh vine ripened tomatoes cut in quarters
- ½ organic chicken stock cube, dissolved in 100ml hot water
- 85ml Avonmore cooking cream
- ½ tsp freshly chopped basil
- Sea salt & freshly ground black pepper
Directions
Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.
Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.
Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.
Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.
Avonmore Tomato & Basil Soup
Quick, easy, warming – home warming and delicious
Ingredients
- 25g Avonmore butter
- 1 small onion, chopped
- ¼ clove garlic finely chopped
- ½ tbsp tomato puree
- Pinch of sugar
- 900g/2lb fresh vine ripened tomatoes cut in quarters
- ½ organic chicken stock cube, dissolved in 100ml hot water
- 85ml Avonmore cooking cream
- ½ tsp freshly chopped basil
- Sea salt & freshly ground black pepper
Directions
Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.
Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.
Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.
Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.
What’s in the Fridge Omelette.@bordbia
Brunch, lunch or dinner in 15 minutes.
Serves 4
Ingredients
- 1½ tablesp. olive oil
- 4-6 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 8 eggs, beaten with 2 tablesp. freshly grated cheese
- A little salt and freshly ground black pepper
- Chopped parsley
To Cook
Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.
When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.
Serving Suggestions
To serve, sprinkle with parsley and cut into wedges.
Note
You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.
http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx
Recipe: Guacamole Goes Mediterranean @ClevelandClinic
Mix up your favorite guac by adding feta, rice vinegar and oregano!
Traditional guacamole gets a Mediterranean makeover in this mouth-watering dip. Adding flavorful feta cheese, rice vinegar, oregano and parsley will satisfy the cravings of both avocado lovers and feta addicts!
Ingredients
- 1 cup chopped avocado (1–2 avocados)
- 1/4 cup finely chopped red onion
- 1 teaspoon minced garlic
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon olive oil
- 1 tablespoon seasoned rice vinegar (flavored with basil and oregano)
- 1 1/4 cup crumbled reduced-fat feta cheese
Directions
- In a bowl, gently stir together avocado, onion and garlic.
- Mix in parsley and oregano.
- Gently stir in olive oil, vinegar and feta. Refrigerate or serve immediately.
Ingredient health benefits
- Avocados: Sometimes, good things come in small, bumpy packages. Adding avocados to any dish is a rich, creamy way to get some important nutrients in your body. They’re loaded with unsaturated fats and potassium, which support your heart and protect it from disease, as well as vitamins K, C, E, B6 and B9 (folate). These vitamins support many essential aspects of your well-being, from your eyes and immune cells to strong bones and soft skin. And speaking of head-to-toe health, avocadoes are also high in insoluble and soluble fiber, which your digestive tract will greatly appreciate!
- Onions: It’s easy not to look past the potent, eyewatering qualities of this common ingredient, but your efforts won’t be in vain! Onions are packed with important nutrients like vitamin C, fiber and flavonoids, which promote immunity, lower inflammation and keep your heart healthy. The fiber in onions also works with prebiotics to bolster your “good” gut bacteria and “smooth your moves.” And a flavonoid called quercetin may suppress the growth of “bad” bacteria that can make you sick.
- Garlic: Another aromatic allium, garlic is so nutritious that some consider it a superfood! It can boost your immune system when eaten regularly with lots of fruits and vegetables, and it may help regulate your blood pressure. There are also plenty of antioxidants that help decrease unwanted inflammation and keep your cells in peak condition, and certain natural compounds might protect you from harmful bacteria like Salmonella and E. coli.
- Parsley: Even herbs can have some benefits of their own! Parsley is a natural diuretic, so it helps your body get rid of extra fluid when nature calls, and there are flavonoids to help preserve your heart and brain health.
- Olive oil: It’s well known that olive oil is a prime choice when it comes to cooking oils, but have you ever wondered why? Well, it’s chock full of heart-healthy fats that help lower your “bad” (LDL) cholesterol and raise your “good” (HDL) cholesterol, as well as fat-soluble vitamins like vitamins D and K. Olive oil is also rich in polyphenols, a type of antioxidant. And while all olive oil is nutritious and delicious, consider going for the extra virgin variety (EVOO) if you can, as it has the highest concentration of these benefits.
- Cheese: What’s not to love about a food that also loves you? Cheese is a meat-free source of omega-3s, essential fats that fuel every cell in your body and may decrease your risk of certain cancers and eye diseases. Whey, casein and calcium support strong bones and muscles so they can support your needs. And vitamin A and vitamin B12 are responsible for keeping your eyes, brain and blood cells in top shape, while the minerals selenium and zinc help strengthen your immunity.
Nutrition information (per serving)
Makes 5 servings
Serving = 1/4 cup
Calories: 123 (72% calories from fat)
Fat: 11 g
Saturated fat: 2 g
Cholesterol: 3 mg
Sodium: 105 mg
Carbohydrates: 7 g
Dietary fiber: 4 g
Sugar: 1 g
Protein: 3 g
Dietary exchanges: 1/2 starch, 2 fat
