Tag: health

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Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

More from
Neven Maguire: Home Chef

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These healthy muffins are the perfect addition to any lunchbox! @glenilenfarm

https://www.instagram.com/reel/DctWL8boGjr/?igsi=MWp1a2JvejB4ajV1eg==

glenilenfarm

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Original audio

  • These healthy muffins are the perfect addition to any lunchbox! Sweetened with honey and packed with goodness, they’re a tasty grab-and-go snack for busy school days. Add your favourite seasonal berries to mix up the flavours and keep lunchboxes interesting.

    Ingredients
    85ml milk
    90g Glenilen vanilla yoghurt
    100ml vegetable oil
    80g honey
    1 medium egg
    1 medium orange zest
    200g plain flour
    50g porridge oats (extra to sprinkle on top)
    2.5 tsp baking powder
    1/2 tsp bicarbonate of soda
    175g fresh blueberries

    Method
    Preheat your oven to 180C/160C fan.
    Line the muffin tray with paper liners and set aside.
    Into a bowl, add the milk, Glenilen vanilla yoghurt, oil, egg, honey & orange zest.
    Whisk to combine.
    To this, sieve in the flour, baking powder & bicarbonate of soda.
    Add the porridge oats and mix to combine.
    Finally add the fresh blueberries and fold through.
    Divide between the 10 lined muffin cases and sprinkle on some porridge oats.
    Bake in the preheated oven for 20-25 minutes.
    Remove and allow to cool before eating.

    #GlenilenFarm #LunchboxRecipes #HealthyMuffins #KidsYoghurt #MadeInWestCork
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This Cucumber-Avocado-Tomato Sandwich Has 20 Grams of Protein – from EatingWell. A Light and Easy Lunch

This tomato, cucumber and avocado sandwich is the perfect light and easy lunch. With just a few fresh ingredients, you can have a satisfying meal in just 10 minutes. Creamy avocado and hummus provide plant-based protein and healthy fats, while juicy tomatoes and crisp cucumbers bring refreshing crunch and flavor. Layer it all on whole-grain bread for an extra boost of fiber, and you’ve got a quick and wholesome sandwich at the ready!

Refreshing, light and satisfying, our Cucumber-Avocado-Tomato Sandwich is an easy and delicious lunch that will really hit the spot. Every sandwich starts with and needs a good condiment. For this one, we amplify store-bought hummus with the sweet tang of honey mustard and fresh dill for a hit of herby brightness. Then we stack on the fiber-packed veggies: cucumbers and onions give a nice crunch and contrast to the creamy, heart-healthy avocado and the juicy tomato; the alfalfa sprouts add great texture. Cheddar cheese adds bone-boosting calcium and a salty, sharp flavor that complements the fresh veggies perfectly, and hearty toasted whole-wheat bread is the perfect vessel for all these wholesome toppings. Keep reading for our expert tips, including recommendations on swapping out hummus flavors. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • Experiment with different flavors of hummus for your spread. Try garlic hummus, dill pickle hummus or even make your own. To prepare a batch of our Classic Hummus, use a food processor and add a handful of ingredients: garlic, chickpeas, lemon juice, olive oil, tahini and salt. Best of all, this flavor-spiked hummus takes just 10 minutes to make!
  • While a chef’s knife can cut cucumbers, a serrated knife is more effective for slicing tomatoes. The serrated edge easily cuts through the skin and flesh without damaging the soft interior.

Nutrition Notes

  • Cucumbers aren’t brimming with the typical vitamins and minerals that you’ll find in many fruits and vegetables, but they are an important vegetable because they contain antioxidant phytonutrients that can help protect against inflammation. They are also more than 95% water, which makes them a hydrating vegetable—great for your skin. 
  • Avocados are known for being high in fat, but it’s the type of fat that your heart loves: monounsaturated fat. Avocados are also brimming with fiber, which has been shown to improve the health of the microbiome, and impacts your health in many ways, including strengthening your immune system, improving cognition and lowering inflammation. 
  • There are few things tastier than a really good tomato, and they are really good for you. Tomatoes are high in vitamin C, which is essential for healthy immune function. They are also high in a carotenoid called lycopene, an antioxidant that helps maintain healthy cells throughout the body, and eating foods with lycopene regularly can help lower your risk of heart disease. 
  • Whole-wheat bread is a heartier choice of bread for this sandwich and you’ll get the benefit of more nutrients and more fiber. Eating more fiber can lead to better digestive health. Whole-wheat bread is also a source of important B vitamins—essential for your working metabolism.

Ingredients

  • ¼ cup plain hummus
  • 1 tablespoon chopped fresh dill
  • 1½ teaspoons honey mustard
  • 2 thin slices whole-wheat bread, toasted
  • 1 (1-ounce) slice sharp Cheddar cheese
  • ½ small tomato, thinly sliced
  • ¼ medium avocado, thinly sliced
  • ¼ cup alfalfa sprouts
  • ¼ cup thinly sliced English cucumber
  • 1 tablespoon thinly sliced red onion
  • Pinch of salt

Directions

  1. Stir ¼ cup hummus, 1 tablespoon dill and 1½ teaspoons honey mustard together in a small bowl until well combined. Spread the hummus mixture on 1 side of each of 2 toast slices. Layer 1 cheese slice, tomato slices, avocado slices, ¼ cup alfalfa sprouts, ¼ cup cucumber and 1 tablespoon red onion over the hummus on 1 toast slice; sprinkle with salt. Top with the remaining toast slice, hummus-side down. Cut the sandwich in half diagonally.
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Ginger, turmeric, & carrot soup with curried chickpeas @KerrygoldUSA

@KerrygoldUSA

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Warm, spiced soup brightens up any chilly day. https://kerrygoldusa.com/recipes/ginger-turmeric-carrot-soup-with-curried-chickpeas/…

Meal type: starters
 Product: Kerrygold Salted Butter
 Serves: 6 cups

Ingredients

For Soup:

2 tablespoons Kerrygold

Salted Butter

1 cup chopped onion

3 1/2 cups peeled, chopped carrots

2 teaspoons minced garlic

3 tablespoons minced fresh ginger

2 1/2 cups low-sodium vegetable broth

1 (14oz) can coconut milk

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 teaspoons ground turmeric

Curried chickpeas

Chopped fresh cilantro

For Curried Chickpeas:

1 (14oz) can chickpeas, drained

1 tablespoon olive oil

1/2 teaspoon salt

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

Instructions:

For Soup:

  1. Melt Kerrygold Salted Butter in a large saucepan over medium heat. Add onion and carrots and cook until onions are translucent (about 5 minutes).
  2. Stir in garlic and ginger and cook for another minute.
  3. Stir in remaining soup ingredients and stir to combine. Allow soup to come to a boil and then reduce heat to medium low and cover.
  4. Cook for 35-40 minutes or until carrots are fork tender. Allow to cool slightly.
  5. Transfer soup to a blender in batches and puree until smooth (tip: be careful to only fill the blender jar to about 1/3 – 1/2 full. Secure the lid on the top and hold a dish towel over it to prevent the top from coming off during blending).
  6. Season soup to taste with additional salt and pepper, if needed.
  7. Top with curried chickpeas and fresh cilantro.

For Curried Chickpeas:

  1. Preheat the oven to 400 degrees F.
  2. Place drained chickpeas on a dish towel. Carefully blot them dry with another dish towel (the drier the chickpeas, the more they will crisp up in the oven). Discard and papery skins from the chickpeas.
  3. Pour chickpeas onto a baking sheet. Drizzle with olive oil and salt and gently stir them around so they are coated on all sides. Bake for 25 minutes.
  4. Remove pan from oven. Sprinkle chickpeas with curry, cumin and pepper. Stir to coat. Return pan to oven and cook for another 10-15 minutes or until chickpeas are crisp

NOTE: Roasted chickpeas will lose their crispness when stored. They are best enjoyed immediately after baking.

Recipe by Garnish with Lemon

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Often called pot marigolds, calendulas are one of the hardest working flowers in the garden. 🌼🧡 @rachelallencooks #ballymaloe

https://www.instagram.com/reel/DYpFONgsO20/?igsh=MWdiczJ5cmhqbWYweA==

rachelallencooks

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Original audio

  • Calendulas brightening the garden now 🌼🧡

    Often called pot marigolds, calendulas are one of the hardest working flowers in the garden. Their bright orange and yellow petals attract pollinators, bring colour to borders, and are completely edible too.

    The petals have a light peppery flavour and can be scattered through salads, baked into cakes, infused into oils or used to naturally colour rice, butter and broths.

    🌱 Fun facts
    • Calendula, Calendula officinalis, has been grown for centuries in kitchen and medicinal gardens
    • The petals were once known as “poor man’s saffron” for the colour they bring to food
    • Calendulas will often self-seed happily around the garden each year

    🧡 Nutrition notes
    • Rich in naturally occurring plant compounds called flavonoids
    • Traditionally used in balms, teas and infused oils
    • Loved by pollinators, especially bees and hoverflies 🐝

    A flower that earns its place in both the garden and the kitchen.18h