Nutrition key to sound health
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A beautiful breakfast is a simple way to brighten up a midweek morning! This porridge includes 200ml milk, providing 31% of the recommended daily intake of calcium and also contains protein, B vitamins, iodine, phosphorus & potassium
This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!
To serve:
Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt
Instructions
Pre-heat the oven to 190°C / Gas 5.
Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.
In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.
In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.
Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.
Pour the mixture into the prepared cake tin and into the pre-heated oven.
Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.
Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.
While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.
Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt
https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/
Milk is a staple food in the diet of Irish children, contributing to important vitamin and mineral intakes. Findings from the latest National Children’s Food Survey by
. #NCFSII
#WorldMilkDay #EnjoyDairy World Milk Day was first designated by the FAO of the United Nations to recognize the importance of milk as a global food in 2001. 
Celebrated on November 26th, in India The birth anniversary of Verghese Kurien, the Father of White Revolution
MÓR MILK- not just for kids!
#Delicious, #nutritious & so versatile a great way to get MÓR #Iron,
#Fibre
& #Vitamins
inyo your little ones…or big ones!
#ExcitingThingsToCome 
#MÓRMilk #MÓRNutrition #Nutrition #Health #Diet #Tasty #Recipes #Tuesday #Happy #Eating
Chef: Annie Bell.
This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.
1.Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and
tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.
2.Remove from the oven, and if any of the onion strands are particularly dark, discard these.
3.Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.
4.Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.
HIGH IN VIT A | SOURCE OF VIT C
Energy 248 Kcal | Fat 11.2g | Sat fat 3g | Carbs 28.2g | Sugar 17.3g | Protein 4.9g | Salt 0.8g
https://ndc.ie/recipe/roast-squash-chilli-and-coriander-soup/
1Preheat the oven to 180C.
2 Place the rhubarb into an oven proof dish. Pour over the sugar. Place the orange slices on top. Cover with foil and bake for 25 minutes. Sprinkle with the orange blossom water and leave to cool.
3. Place the rice, milk, chai tea bags and sugar in a saucepan. Bring to the boil on the hob. Turn down to simmer slowly for 30 – 40 minutes, only leave the tea bags in the milk for ten minutes before removing.
4. Stir occasionally to ensure it doesn’t catch on the bottom. Spoon the rice pudding into bowls, top with some rhubarb and scatter with toasted almonds. Serve right away.
MÓR MILK- not just for kids! #Delicious, #nutritious & so versatile a great way to get MÓR #Iron,#Fibre& #Vitamins inyo your little ones…or big ones!#ExcitingThingsToCome #MÓRMilk #MÓRNutrition #Nutrition #Health #Diet #Tasty #Recipes #Tuesday #Happy #Eating
