Nutrition key to sound health
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A beautiful breakfast is a simple way to brighten up a midweek morning! This porridge includes 200ml milk, providing 31% of the recommended daily intake of calcium and also contains protein, B vitamins, iodine, phosphorus & potassium
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A beautiful breakfast is a simple way to brighten up a midweek morning! This porridge includes 200ml milk, providing 31% of the recommended daily intake of calcium and also contains protein, B vitamins, iodine, phosphorus & potassium
To celebrate St. Brigids Day – A Wellness course with Maria Walsh
2.30-5pm Wednesday 1st February
Price: €85
For more info and to book, please go to ballymaloecookeryschool.ie
Heat a large frying pan. Season the flour on a plate. Lightly beat the eggs in a shallow dish with a pinch of salt and put the breadcrumbs in a separate shallow dish. Lightly dust the whiting fillets in the seasoned flour and then dip in the beaten egg, shaking off any excess. Coat in the breadcrumbs.
Add the olive oil and butter to the frying pan and cook the coated whiting fillets for 2-3 minutes on each side until crisp and golden brown. The exact time will depend on the thickness of the fillets.
Meanwhile, mix the mayonnaise with the dill and season to taste. Arrange the crispy whiting on warmed plates with the dill mayonnaise and some garden peas to serve.
http://www.bordbia.ie/consumer/recipes/fish/pages/crispywhitingdillmayonnaise.aspx
Food Ireland @FoodIrelandCo 7 hours ago
Extra Coarse Wholemeal Flour from @Odlums_Ireland is wholegrain flour with nothing added or nothing taken out. It is principally used for traditional #IrishSodaBread recipes, and can also be added to other bakes for extra fibre. Also known as Brown Flour. http://www.foodireland.com/c/odlums.html
Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.
Preheat oven to 400 degrees F
In 3.5 quart wide Dutch oven or any wide, heavy pan with lid, melt the butter over medium heat
Sauté onion until translucent and tender
Add rice, stirring occasionally, until rice is slightly toasted, about 2-4 minutes
Add garlic and salt (to taste), stirring until garlic is just fragrant, about a minute
Add the wine, and let cook for one minute
Stir in 3 cups of broth, turn up the heat to medium high, and bring to a simmer
Cover and place pot in oven.
Stir once halfway through cooking, after about 15 minutes
Cover pot again and continue to cook until the rice is tender and broth is absorbed, about 25-30 minutes
About 10 minutes before rice is done, coat asparagus pieces in the olive oil and spread on an aluminum-foil lined baking sheet
Sprinkle asparagus with salt
Place asparagus in oven (along with the rice) and roast until tender (about 7-10 mins)
Remove risotto from oven
Stir in remaining 1 1/2 cups warm broth, cheese, asparagus, butter pieces plus salt and freshly ground pepper to taste
Serve immediately with extra grated Dubliner Cheese, if desired.
http://kerrygoldusa.com/recipes/baked-risotto-with-roasted-asparagus
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.
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
1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.
Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.
http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx
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