Tag: health

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This morning’s harvest from the garden on its way to the kitchen at Ballymaloe

 

 

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Rachel Allen’s Strawberry and Rhubarb cobbler

cobbler

Strawberry and rhubarb has to be my favourite summer flavour combination and in this recipe, 
the two juicy fruits lie underneath a 
thick blanket of crunchy, buttery deliciousness.

Ingredients

(Serves 6)
You will need:
Butter for greasing
300g (11oz) rhubarb, 
cut into 2cm (¾in) pieces
300g (11oz) strawberries, sliced
100g (3½oz) caster sugar

For the batter, you will need:
225g (8oz) plain flour
2 teaspoons baking powder
50g (2oz) butter
100g (5oz) caster sugar
75ml (3fl oz) milk
1 egg
50g (2oz) almonds, chopped

Method

Preheat the oven to 170°C, 325°F, Gas 3.

Grease a 1L (1¾pt) pie dish with butter, then add the rhubarb pieces and the sliced strawberries and scatter over the caster sugar.

To make the batter, sift the plain flour and the baking powder together into a bowl. Rub in the butter, then mix in 
75g (3oz) of the caster sugar. Beat the milk and the egg together and mix in to the butter-and-sugar mixture to form a soft dough. Place this dough in ‘blobs’ over the top of the fruit.

Mix the chopped almonds together with the remaining 25g (2oz) of the caster sugar, then sprinkle them over the top of the cobbler.

Place the cobbler in the oven and bake it for 45-50 minutes until the centre is cooked through. Stick a skewer into the batter – the cobbler is ready if it comes out clean.

http://www.rachelallen.com/post/strawberry-and-rhubarb-cobbler

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Avocado Breakfast Bake

dgold break bake mar 16

For a protein-packed brekkie, made with just three ingredients, try this tasty avocado breakfast bake.

Ingredients

  • 2 large avocados
  • 4 eggs
  • 4 rashers

Instructions

First, fry the rashers, allow to cool and set aside. (For a healthy option, place your rashers under the grill and cook to your liking)

De-stone and cut the avocados in half, scooping out a little of the flesh so the eggs have room to sit.

Crack an egg into the centre of each avocado half.

Carefully place onto a baking tray so that the eggs dont spill out of the centre.

Cook in a pre-heated oven at 205°C/400°F for about 15 minutes, or until the eggs are cooked to your liking.

Top each one with two rashers, and season with salt and pepper.

Who said eating healthy had to be boring! – See more at: http://www.yourdairygold.ie/food-made-better/Avocado-Breakfast-Bake-(1).aspx#sthash.sFwKtouA.dpuf