Tag: health

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Anna Haugh “I love, absolutely love, making Christmas cake” 🎂🥰😍

https://www.instagram.com/reel/DN8l0bBjUPy/?igsh=MXY2dWhlN3IweWZ4Zg==

haughser

  • I love absolutely love making Christmas cake, it’s one of those traditions that takes me right back to childhood, bringing the recipe to life with my mother making a wish as we stirred.

    The whiskey gives it flavour and helps really preserves it, but the real magic comes from time. Time to rest, time to deepen, time to become something truly memorable.

    Keep an eye out for an upcoming post where I’ll show you the dish this is for, it’s one I think you’ll love☺️

    #irish #irishfood #christmascakes #irishcake #chef #irishrestaurant #irishtraditions #whiskey #irishwhiskey4d
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Cheesy Potato Stacks from @babyledfeeding 🤤 @dunnesstores #dunnesbaby

https://www.instagram.com/reel/C09BEEivfoB/?igshid=NjMyZDczNDVlMg==

dunnesstores

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  • You need to make these Christmas Cheesy Potato Stacks from @babyledfeeding 🤤 They are so good and also perfectly safe and soft enough for little babies doing baby led weaning.

    Makes 24 Mini Potato Stacks
    Prep 15 mins
    Cook time 30 mins

    1 kg baby potatoes
    2 cloves garlic
    125ml (1/2 cup) fresh cream
    Small handful grated gruyere cheese (plus an extra 3 tbsp)
    Small handful grated mozzarella
    3-4 sprigs thyme leaves finely chopped
    Small bunch parsley leaves finely chopped
    1 tsp onion powder

    To serve
    Extra finely chopped herbs
    Black pepper to season

    Preheat oven to 180ºC.

    Thinly slice the potatoes and set aside.

    Add the remaining ingredients to a bowl, leaving aside 3 tbsp of the gruyere cheese. Stir well, then add in the sliced potatoes and stir until they are fully coated. You may have to use your hands to separate the slices.

    Stack the potatoes into a mini muffin tin until they are packed to the top.

    Bake in the oven for 25 minutes, then remove from the oven and, top with a little sprinkle of the extra cheese. Return to the oven and bake for an additional 10 minutes until the top is golden brown. Remove from the oven and leave to cool slightly as this keeps the potato slices together.

    Serve with a extra herbs and a sprinkle of fresh pepper.

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Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

 

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

http://www.odlums.ie/recipes/banana-tea-bread/

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Banana Oat Breakfast Cookie recipe #FlahavansOats #FyffesBananas

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fyffesofficial
For the final recipe in our #GoBananasForOats recipe series with our friends @Flahavans we’re showing you a simple Banana Oat Breakfast Cookie recipe, for those busy mornings when time is against you! Let’s face it, some mornings are mayhem, so it’s great to have a nutritious snack prepared in advance that you can eat on the daily commute to school or work. These cookies are packed with Fyffes banana and oaty goodness to keep you feeling energised and ready for the day ahead.

Makes 10
Ingredients
2 ripe bananas (about 1 cup mashed)
1 egg
1/2 cup (140g) peanut butter
1/2 cup (120ml) maple syrup
2 cups (200g) Flahavan’s Progress Oatlets
1/3 cup (50g) chopped walnuts
1 tbsp seeds (sunflower & pumpkin)
1/2 cup (60g) raisins
Handful flaked almonds
Bake on 180° for 12 mins

Method
-Mix all ingredients together except the flaked almonds
-use an ice cream scoop to scoop the mixture onto a lined baking tray
-flatten gently
-sprinkle flaked almonds and press down gently
Bake on 180° for about 10-12 mins or until golden

TIP! It’s delicious to drizzle some melted white or milk chocolate on them for an extra treat or even add a few chocolate chips inside!”

#FlahavansOats #FyffesBananas #BackToSchool #Fyffestagram
Edited · 6h
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Flahavan’s creamy oats topped with banana, berries & natural honey☘️❤️


Flahavans
4 h  ·

Like many across the country and further afield, we’re celebrating our Irishness this week and what could be more Irish than a creamy bowl of our home-grown and locally-sourced oats? ☘️ Start your week off on the right foot and fuel up with a delicious breakfast of warm oats topped with banana, honey and delicious berries! Let us know in the comments below how you’re enjoying your oats today and check out our stories for the recipe! #FlahavansOats #IrelandsOatExperts
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Farfalle with red pepper sauce – Catherine Fulvio #cookwithavonmore

farfalle-red-pepper-sauce-266x266

It’s great over steamed fish and equally tasty over roasted garlic and courgettes.

Ingredients

  • 350g farfalle
  • 1 tbsp extra virgin olive oil
  • 3 shallots, finely chopped
  • 1 tbsp tomato purée
  • 100ml white wine
  • 2 red peppers, roasted and chopped
  • 50g crème fraîche
  • 200ml fresh cream
  • salt and freshly ground black pepper
  • 100g ricotta salata (or feta), crumbled, to serve
  • chives, to garnish

Directions

1 Cook the pasta according to the instructions on the package.

2 In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.

3 Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.

4 Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.

KEEPING IT LOCAL: THIS SAUCE IS ESPECIALLY TASTY SPOONED OVER STUFFED LOCAL FREE-RANGE CHICKEN BREASTS WRAPPED WITH LOCAL DRY CURED BACON.

http://cookwithavonmore.ie/recipe/farfalle-with-red-pepper-sauce-catherine-fulvio/