Nutrition key to sound health
#DelMonteFreshProduce#
#Fresh#Lunch#SchoolLunch
#DelMonteFreshProduce#
#Fresh#Lunch#SchoolLunch
#DelMonteFreshProduce#
#Fresh#Lunch#SchoolLunch
“Happiness is enjoying the little things in life..”
Why not bake these delicious baked berry squares with oats?! Perfect for an afternoon of cooking with the kids.
Ingredients:… See more
Ingredients:
235 g rolled Flahavan’s oats
2 eggs
90 g blueberries
120 g apple compote
40 g brown sugar
240 ml skimmed milk
15 g milled flaxseed
1 1⁄2 tsp baking powder
1 1⁄2 tsp cinnamon
1 tsp vanilla extract
1⁄4 tsp salt
Method:
Preheat the oven to 175°C/350°F/gas 4.
Mix the oats, eggs, blueberries, apple compote, brown sugar, skimmed milk, flaxseed, baking
powder, cinnamon, vanilla extract and salt together in a large bowl. Then pour into a 33 × 23 × 5 cm baking tin.
Bake in the oven until the liquid is absorbed and the oats are tender, about 25–30 minutes.
Cut into 12 equal-sized portions.
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
This soup may be served either hot or cold, don’t hesitate to put in a good pinch of sugar, it brings up the flavour.
560g(1 1/4lb/3 cups) carrots, preferably organic, chopped
45g(1 1/2oz/scant 1/2 stick) butter
110g(4oz) onion, chopped
150g(5oz) potatoes, chopped
salt,freshly ground pepper and sugar
sprig of spearmint
1.2litres (2 pints/5 cups) homemade light chicken or vegetable stock
62ml(2 1/2fl oz/generous 1/4 cup) creamy milk, (optional)
3 teaspoons freshly chopped spearmint
Garnish
a little lightly whipped cream or crème fraiche
sprigs of spearmint
Melt the butter and when it foams add the chopped vegetables, season with salt and freshly ground pepper and sugar. Add a sprig of mint, cover with a butter paper (to retain the steam) and a tight fitting lid.Leave to sweat gently on a low heat for about 10 minutes approx.Remove the lid, add the boiling stock and cook until the vegetables are soft. Pour into the liquidiser, add 3 teaspoons of freshly chopped mint and puree until smooth. Taste and adjust seasoning. Adda little creamy milk if necessary.
Garnish with a swirl of lightly whipped cream or crème frâiche and a sprig of fresh mint.
Substitute lovage for mint in the above recipe.
Add finely chopped garlic chives instead of mint in the master recipe. Garnish with a swirl of lightly whipped cream or crème fraiche,garlic chive flowers and seeds. Society garlic flowers are also great.
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
Foodaware 