Lunchtime..

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Tomato, Red Onion and Avocado Salad

Ingredients

  • 250g cherry Tomatoes, halved
  • 1 red onion, finely chopped
  • 1 large avocado, halved, stoned, peeled and diced
  • 2 cloves garlic, crushed
  • 1 red chilli, seeded and finely chopped
  • 1 tablesp. fresh lime juice
  • 2 tablesp. olive oil

To Cook

Mix all the salad ingredients together. Taste and season with salt and black pepper.

Serving Suggestions

Tastes great with Spicy Beef Tortilla Wraps or with Spicy Lamb Cutlets.

http://www.bordbia.ie/consumer/recipes/side/pages/tomatoredonionandavocadosalad.aspx

Lunchtime..

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Greek Mezze Lunchbox. From Glenisk

glenisk jan 16

  • Ingredients

  • 150g pot of Glenisk 0% Fat Natural Greek Yogurt
  • 50g Sliced drained black olives
  • 25g Feta cheese
  • 50g Cherry tomatoes
  • 50g Cucumber
  • 1/2 small red onion
  • 1 Garlic Clove (minced)
  • 1/2 tsp dried oregano
  • Lemon juice
  • 1 tbsp olive oil
  • Bunch of fresh mint
  • 1/2 tube of Wyldsson Promix 1 – Organic Persian Mulberry

Method

  1. Chop the onion, tomato, cucmber and feta and add the garlic
  2. Squeeze over the lemon juice and add the olive oil
  3. Season with salt and pepper and add the oregano
  4. Sprinkle the fresh mint and mix
  5. Break up the little gem lettuce into cups.
  6. Layer each ‘cup’ with a spoon of Glenisk Natural Greek Yogurt and add a spoon of the vegetable mix.
  7. Sprinkle with Wyldsson Promix and serve.

http://glenisk.com/recipes/greek-mezze-luncbox-jar-salads

Tomato, Red Onion and Avocado Salad

Ingredients

  • 250g cherry Tomatoes, halved
  • 1 red onion, finely chopped
  • 1 large avocado, halved, stoned, peeled and diced
  • 2 cloves garlic, crushed
  • 1 red chilli, seeded and finely chopped
  • 1 tablesp. fresh lime juice
  • 2 tablesp. olive oil

To Cook

Mix all the salad ingredients together. Taste and season with salt and black pepper.

Serving Suggestions

Tastes great with Spicy Beef Tortilla Wraps or with Spicy Lamb Cutlets.

http://www.bordbia.ie/consumer/recipes/side/pages/tomatoredonionandavocadosalad.aspx

Pan Fried Whiting with Tomato and Red Onion Salad

This Tomato and Red Onion Salad could be served with any of the other recipes. It would be particularly nice with the Spiced Haddock.

Serves 4

Cooking time:

Ingredients

  • 4 whiting fillets, around 175g each, skinned and boned
  • ½ tablesp. olive oil
  • A little salt and black pepper
  • A knob of butter

 

Tomato and Red Onion Salad

  • 200g tomatoes, roughly chopped
  • ½ small red onion, thinly sliced
  • Juice of half a lemon
  • 2 tablesp. olive oil
  • Salt and black pepper
  • Bunch of chives, thinly sliced

 

Pea and Potato Mash

  • 1kg potatoes, peeled and freshly cooked
  • 150g frozen peas, cooked
  • 6 tablesp. milk
  • 25g butter

To Cook

Heat a little olive oil in a large frying pan.  Season the fish and add to the pan, skin side up. Fry for 3-4 minutes then turn it over.  Add a knob of butter to the pan and continue to cook the fish for another 3-4 minutes until it flakes easily with a fork.  As the butter melts spoon it over the fish.

Meanwhile combine the salad ingredients. Taste for seasoning.

Heat the milk and butter in a saucepan then combine with the cooked potatoes and peas.  Mash well. Season to taste.

Serving Suggestions

Serve the fish with the Tomato and Red Onion Salad and Pea and Potato Mash.

Nutritional Analysis per Serving

Protein: 41g 

Carbohydrates: 48g 

Fat: 19g 

Iron: 2mg 

Energy: 522kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/panfriedwhiting-tomatoandredonionsalad.aspx

 

Tomato, Red Onion and Avocado Salad

Ingredients

  • 250g cherry Tomatoes, halved
  • 1 red onion, finely chopped
  • 1 large avocado, halved, stoned, peeled and diced
  • 2 cloves garlic, crushed
  • 1 red chilli, seeded and finely chopped
  • 1 tablesp. fresh lime juice
  • 2 tablesp. olive oil

To Cook

Mix all the salad ingredients together. Taste and season with salt and black pepper.

Serving Suggestions

Tastes great with Spicy Beef Tortilla Wraps or with Spicy Lamb Cutlets.

http://www.bordbia.ie/consumer/recipes/side/pages/tomatoredonionandavocadosalad.aspx

Blarney Castle Cheese Toasties with Honeyed Walnuts

blarney-castle-cheese-toasties-with-honeyed-walnuts-hero

The smooth, nutty flavor of Blarney Castle Cheese pairs deliciously with – what else – walnuts! The sweet notes of the cheese are further complimented by a brushing of honey, making this toastie a symphony of Irish flavor.

Serves:  1
Ingredients:
  • 2 slices cinnamon swirl bread
  • 1 tablespoon honey, preferably buckwheat or another deep flavored honey
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped walnuts
  • 2 ounces Blarney Castle Cheese, thinly sliced
  • 3 thin slices red onion (optional)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Kerrygold Irish Butter, at room temperature
Directions:

Brush one side of 1 slice of bread with the honey. Sprinkle the rosemary and pepper over the honey. Sprinkle the nuts over, then add half the Kerrygold Blarney Castle Cheese, the onion (if used), and the remaining cheese. Spread one side of the second slice of bread with the mustard and place over cheese, mustard-side down.

Brush top of sandwich with 1 teaspoon of the butter. Place buttered side down in a small nonstick skillet over medium-low heat. Spread top with remaining teaspoon butter. Cook 2 to 3 minutes or until the underside is golden brown. With a wide spatula, turn the sandwich over. Place a small heatproof plate on top and cook until the underside is golden brown and the cheese has melted, 2 to 3 minutes more. Alternatively, use the spatula to flatten the sandwich. Serve immediately.

*Other bread options: multi-grain, oatmeal, pumpernickel, rye

 http://kerrygoldusa.com/recipes/blarney-castle-cheese-toasties-with-honeyed-walnuts

Tasty Mediterranean Pasta

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.