Dairygold Roasted Brussels Sprouts with Bacon

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Here’s a modern twist on an old favourite, Dairygold Roasted Brussels Sprouts with Bacon, proven to please even the fussiest of eaters!

Ingredients

  • 2-3 tbsp Dairygold
  • 1.5lbs or 800g Brussels sprouts, trimmed and halved
  • 4 slices bacon diced
  • 1 tbsp balsamic vinegar
  • Salt and pepper

Instructions

Preheat the oven to 200C. Melt the Dairygold in a pan before tossing the halved sprouts in. Season with salt and pepper.

Line an oven tray with tinfoil and spread the sprouts in an even layer. Sprinkle with the diced bacon. Cook for 30-35 minutes turning a few times. When ready, toss into a serving bowl and sprinkle with balsamic vinegar.

Green Omelette with Spinach Salad

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The best and quickest meal you can imagine. Great any time of the day!

Cooking time: 15 min

Ingredients

  • 2 tablesps olive oil
  • 1 bunch of scallions, chopped
  • 2 x 250g bags of baby spinach leaves, washed and drained
  • 5-6 eggs
  • Good handful of regato or other hard cheese
  • Knob of butter
  • Seasoning
  • 2 to 3 teasps. Balsamic vinegar

To Cook

Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften. Tip into a colander and press down to squeeze out the excess moisture. Beat the eggs and cheese and then add in the spinach mixture & stir well.

Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finishing cooking under the grill.

Slide onto a large plate for serving or cut into wedges and serve from the pan.

Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the omelette and some crusty bread.

Nutritional Analysis per Serving

Protein: 17g 

Carbohydrates: 2g 

Fat: 21g 

Iron: 2.7mg 

Energy: 281 kcal 

 http://www.bordbia.ie/consumer/recipes/eggs/Pages/GreenFrittata.aspx

Organic Berries in a Lemongrass Syrup with Organic Natural Yogurt

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Serves 4

Ingredients

  • 2 lemon grass stalks, finely chopped
  • 225g sugar
  • Juice and zest of 1 lime
  • 300g blackberries
  • 300g raspberries
  • 300g strawberries, halved and quartered
  • Organic natural yoghurt

To Cook

Put the lemongrass into a saucepan with the sugar and 1/2 litre of water, stir until the sugar dissolves, then bring to the boil.  Reduce the heat and simmer for 2 minutes.  Cool, cover and chill overnight for the flavours to infuse.  Strain the syrup and add the lime juice and half the lime zest.

Serving Suggestions

Divide the fruit between 4 bowls, pour over some syrup and scatter the remaining lime zest.  Any leftover syrup will hold in the fridge for up to three weeks.  Serve with a bowl of natural yoghurt.
 http://www.bordbia.ie/consumer/recipes/organic/pages/

Irish Oatmeal with dried cranberries, flaked almonds and orange zest

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Ingredients (Serves 2-3)
  • 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
Cooking and Serving Instructions 
  1. Place the oats and milk in a saucepan and bring to the boil.
  2. Reduce the heat and simmer for 3-4 minutes until soft and creamy.
  3. Grate in the orange zest.
  4. Add dried cranberries.
  5. Place in a bowl and serve sprinkled with toasted almonds.

http://www.flahavans.ie/recipes/irish-oatmeal-with-dried-cranberries-flaked-almonds-and-orange-zest/460

Scrumptious Squash

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