Fruit is your friend.
- 250g Strawberries
- 250mls Greek style yoghurt
- 1-2 teasp. Honey
- 125ml crushed ice
Wash and hull the strawberries, then blend in a food processor with the yoghurt and honey.
Divide the crushed ice between two glasses and pour in the smoothie mixture.
Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.
- 8 eggs
- 2 tablesp chives, chopped
- 1 tablesp basil chopped
- Salt and black pepper
- 1 tablesp. olive oil
- 50g cream cheese, diced
- 75g smoked salmon, thinly sliced and chopped
- Red onion slices to garnish
- Salad leaves and bread to serve
Set the grill to high.To cook, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.
- ¾-1 pint (1½ – 2 cups/350-475ml) of milk (according to desired consistency)
- 4oz (1⅓ cups / 110g) Flahavan’s Irish Oatmeal
- Zest of half an orange
- 1 tbsp. cranberries
- Toasted flaked almonds to sprinkle
- Place the oats and milk in a saucepan and bring to the boil.
- Reduce the heat and simmer for 3-4 minutes until soft and creamy.
- Grate in the orange zest.
- Add dried cranberries.
- Place in a bowl and serve sprinkled with toasted almonds.