#TBT to last years #tomato season! Welcome back!! #realfoodheals #chefseamusmullen
Dairygold Roasted Brussels Sprouts with Bacon
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
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
Organic Berries in a Lemongrass Syrup with Organic Natural Yogurt
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.
Irish Oatmeal with dried cranberries, flaked almonds and orange zest
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
- 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.
Grilled pork tenderloin and pineapple salsa recipe! Your taste buds will thank you
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Grilled pork tenderloin and pineapple salsa recipe! Your taste buds will thank you | http://buff.ly/25zS0GT
LDS Hospital
Scrumptious Squash
A squash is like a tomato in that, while it’s technically a fruit, in cooking and recipe terms (like this one!) it’s seen as a vegetable. In general, the smaller the squash, the tastier it is – so don’t be tempted to go for the biggest ones on offer.
Ingredients
- 2 medium butternut squashes
- Pinches of sea salt, garlic salt and rosemary
- 1 tbsp / 15g Dairygold
Instructions
Boil the squashes whole for about 5 minutes to soften up the skin.
While you’re doing this, preheat your oven to 180°C/350°F/Gas Mk 4.
Peel the boiled squashes and pop them in a roasting dish.
Sprinkle with sea salt, garlic salt, rosemary and a large dollop of Dairygold.
Roast for 45-50 minutes (just enough so that the squashes have become tender and are starting to turn from gold to brown).
