Tag: nutrition

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Organic Salad with Roasted Vegetables, Salad Leaves and Cheese

Organic-salad-with-roasted-vegetables

This makes a perfect lunch with some crusty bread.

 Serves 4

Preparation time: 30 mins

Ingredients

  • 1-2 aubergines
  • 8 unpeeled garlic cloves
  • 3 tablesp.olive oil
  • 2 red peppers, halved and deseeded
  • 2 tablesp. balsamic vinegar
  • 4 scallions, finely sliced
  • 8-10 black olives
  • Salt and black pepper
  • Salad leaves, generous handful per person
  • 200g cheese

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.

Serving Suggestions

Serve with crusty bread.

 

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May Flowers; Oíche Bealtaine – old Irish custom ☘️🪴, leaving them out front to protect house from harm or evil. @iarchaeology

13 hours ago

Just left out our May Flowers on the doorstep 🙂 This old Irish custom involves gathering flowers on May Eve (or in some places May Day morning) and leaving them in front of the main threshold. It was believed that this would protect the house from harm or evil

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Rory O’Connell – sponge filled with preserved raspberries, wrapped in pillowy marshmallow with a scattering of roses @kerrygoldirl


rorysfood
I will be making this beauty on @rteone this evening at 8 30. It’s a sponge filled with preserved raspberries and all wrapped in a pillowy marshmallow before having roses scattered all over it. It’s a special cake for the special people in your life. @kerrygoldirl @nomos.ie #cake #marshmallows #preserves #eat #delicious #ilovetocook
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Rachel Allen’s Strawberry Muesli

rachel strawberry muesli

This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.

Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.

Serves 2-3.

You will need:

  • 75g (3oz) porridge oats
  • 150ml (5fl oz) water
  • 110g (4oz) strawberries
  • 2-3 teaspoons light agave syrup or honey

To serve, you will need:

  • Cream and brown sugar (optional)
  • Natural yoghurt and toasted chopped hazlenuts or almonds (optional)
  • Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.
  • Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.
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Avonmore Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth by Kevin Dundon

avon-salmon-mousse-10217

Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon

Ingredients

  • 200g/8oz smoked salmon
  • 200g/8 fl oz fish Stock
  • 100g/4oz Avonmore Butter, softened
  • 200g/8 fl oz Avonmore Whipped Cream
  • 2 Gelatine Leaves
  • Salt
  • 1 tbsp pernod
  • 100g smoked salmon

For the Jelly:

  • 700g/1 ½ lb Cucumber to obtain 300ml/10fl oz Cucumber Juice
  • 10g/ ½ oz sugar
  • 1 tsp Gelatine Powder
  • 1 drop green colouring

Directions

1. To prepare the smoked salmon, place on a chopping board and remove the skin, then slice into 2 inch slices, and set aside.

2. Place the gelatine leave in 100mls cold water and allow to dissolve.

3. Pour the fish stock and pernod into a heavy based pan and bring to the boil, add the smoked salmon and reduce the heat allowing to simmer for 5 – 8 minutes to infuse. Using a hand blender blitz until a creamy consistency has been achieved, add the softened butter. Remove the gelatine from the water, and discard the water retaining the softened gelatine leaves.   Add  the gelatine to the smoke salmon  mixture whilst still warm and stir well to combine all the ingredients.    Pass the mixture through a fine sieve and allow to cool slightly.

4. Stir in the whipped cream and season to flavour.

5. Place the smoke salmon mixture into a piping bag and pipe into the small jars or ramekins.

6. Place the cucumber in a blender and remove the pulp onto a clean muslin cloth draped over a bowl.   Squeeze the pulp to extract the juice from the cucumber and pour the juice from the bowl into a small pan and bring to the boil.   Add the remaining ingredients and allow to boil for 2 – 3 minutes, set aside to cool.   When cooled pour a thin layer over the salmon mousse mixture.

    
4.00 avg. rating (78% score) – 6 votes
http://cookwithavonmore.ie/recipe/smoked-salmon-mousse-with-cucumber-jelly-lemon-froth-by-kevin-dundon