Tag: recipes

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This grilled pineapple recipe is not only simple and refreshing, it’s downright delicious.@ClevelandClinic

You don’t have to be a pastry wizard or a cookie connoisseur to wow your friends and family with a special dessert. In fact, you don’t even have to spend much time in the kitchen!
Our Grilled Pineapple with Lime and Mint, as sophisticated as it sounds, is incredibly simple to make. If you’ve never tried grilled pineapple, you’re in for a real treat. Top it with some fresh raspberries, lime zest and mint.
Notice what this dessert is missing: added sugar, white flour and other typical-dessert ingredients. We promise, you won’t miss them a bit.
Ingredients:
4 round slices fresh pineapple (½-inch thick)
20 fresh raspberries
Finely grated zest of 2 limes
16 leaves fresh mint, chopped
Directions: 
Heat the grill to medium-high. Grill the pineapple 3 to 5 minutes per side, until grill marks form.
Dividing evenly top each pineapple slice with raspberries, lime zest and mint.
Nutrition information:
Makes 4 servings
Per serving: 
34 calories
0 g total fat
0 g saturated fat
0 g protein
32.4 g carbohydrate
2 g dietary fiber
6 g sugar
0 g added sugar
0 mg cholesterol
1 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness
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Smoothie bowl with fresh mango,passion fruit & lime @dunnesstores

Dunnesstores
Verified
We love a good smoothie bowl 🥣 Start the day off with a delicious smoothie bowl recipe packed with fresh mango, passionfruit and lime 🥭 all only 49c each ✨

Makes 2
Ingredients:
1 mango, ripe and cut into chunks
1/2 lime juice
1 tbsp chia seeds
4 tbsp Dunnes Stores Unsweetened Coconut Drink
Handful of ice

Top with:
Fresh Passionfruit
Chia seeds
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Darina Allen’s Sea Spinach Soup

 

darina allen sea spinach soup

Sea Spinach Soup

Sea spinach is at its sweetest and most delicious at present…. I absolutely love it and really want you to know about it so if you live near a rocky strand, look out for it – the shiny green leaves are unmistakable. It is, in fact, the ancestor to most cultivated varieties of beet, from beetroot to spinach beet. It can be cooked exactly like garden spinach and used in the same way, for example, try serving it in Middle Eastern style with raisins and pine kernels and a touch of cinnamon. Not surprisingly, because sea spinach is washed by the tides, it is full of iodine, minerals and other trace elements and it has an addictive salty tang. Sea spinach is tougher and slightly stronger in flavour than garden spinach, so it takes a little longer to cook.

The trick with these green soups is not to add the greens until the last minute, otherwise they will overcook and the soup will lose its fresh taste and bright green colour.

50g (2oz/1/2 stick) butter

110g (4oz/1 cup) onion, chopped

150g (5oz/1 cup) potatoes, chopped

600ml (1 pint/2 1/2 cups) homemade chicken stock, vegetable stock or water

425-600ml (3/4-1 pint/2 – 2 1/2 cups) creamy milk (1/4 cream and 3/4 milk)

salt and freshly ground pepper

225-350g (8-12oz/3 cups) sea spinach, destalked and chopped

Freshly ground nutmeg

‍

Garnish

2 tablespoons (2 American tablespoons + 2 teaspoons) whipped cream (optional

Freshly chopped parsley

Melt the butter in a heavy-bottomed saucepan. When it foams add the onions and potatoes and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the sea spinach and boil with the lid off for about 3-5 minutes, until the sea spinach is tender. Do not overcook or the soup will lose its fresh green colour.

Liquidise and taste and add some freshly grated nutmeg.  Serve in warm bowls garnished with a blob of whipped cream and some chopped parsley

Ballymaloe Cookery
@BallymaloeCS