health – Page 358

November 9, 2019

Steel-Cut Oats,Maple Roasted Apples and Cheddar

One for the weekend!

Two of our favourite things are oats and cheese. We can’t wait to try this recipe for Steal-Cut Oats with Maple-Roasted Apples and Cheddar. Sounds like the perfect Saturday brunch to us.
#oats

http://www.thekitchn.com/morning-recipe-steel-cut-oats-with-maple-roasted-apples-and-cheddar-182720?utm_source=facebook&utm_medium=social&utm_campaign=managed

November 9, 2019

Smoked Salmon with Boxty Pancakes and Soured Cream

Boxty is a traditional Irish pancake made with a mixture of mashed and grated raw potatoes. Combined with smoked salmon it makes a great brunch or lunch dish.

Serves 4

Ingredients

250g potatoes, peeled, cooked and mashed
250g raw potatoes, peeled and grated
100g plain flour
125ml milk
Salt and freshly ground black pepper
1-2 tablesp. olive oil
A knob of butter
8 sliced of smoked salmon
150ml soured cream

To Cook

Put both the mashed and grated potatoes in a bowl. Sprinkle over the flour and seasoning and mix until evenly combined. Add the milk, little by little, until you have a dropping consistency.

Heat a little oil in a non-stick frying pan over a medium heat. Add a knob of butter. When the butter begins to foam, spoon a tablespoon of the mixture into the frying pan. Cook for a couple of minutes on each side until golden brown. Depending on the size of the pan you can cook two or three at the same time.

Remove from the pan and keep warm while you finish cooking the pancakes. Serve with sliced smoked salmon and a spoon of soured cream.

https://www.bordbia.ie/consumer/recipes/fish/Pages/SmokedSalmonwithBoxtyPancakesandSouredCream.aspx

November 4, 2019

Poached Eggs on Tomato and Mushroom Toasts

Ingredients

Olive oil
2 large flat mushrooms, thinly sliced
Pinch of salt & black pepper
1 tablesp. white wine vinegar
4 eggs
4 thick slices of good bread, toasted on one side
4-6 cherry tomatoes, thinly sliced
4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.