Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures
Nutritional Claims Source of Protein Source of Calcium
Features 10% Fat An unsweetened Strained Yogurt Source of Protein Source of Calcium Free From Artificial Colours Flavours and Preservatives Suitable for Vegetarians
Lifestyle Suitable for Vegetarians
Pack Size 450g ℮
Usage Other Text Number of Servings Per Pack: 3 Approx.
Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures
Nutritional Claims Source of Protein Source of Calcium
Features 10% Fat An unsweetened Strained Yogurt Source of Protein Source of Calcium Free From Artificial Colours Flavours and Preservatives Suitable for Vegetarians
Lifestyle Suitable for Vegetarians
Pack Size 450g ℮
Usage Other Text Number of Servings Per Pack: 3 Approx.
Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
Heat a little more oil and gently fry the onion, garlic and thyme till soft.
Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
Cover the top layer very well with white sauce. Sprinkle over the cheese.
Bake at 200°C for 30 to 40 minutes until golden and bubbling.
bordbia A quick and light lunch option with a hint of sweetness. Why not try our strawberry, feta salad this weekend? 🍓 For this and more strawberry recipes, visit out website. #CelebrateStrawberrySeason1w
bordbia A quick and light lunch option with a hint of sweetness. Why not try our strawberry, feta salad this weekend? 🍓 For this and more strawberry recipes, visit out website. #CelebrateStrawberrySeason1w
2 tbsp extra virgin olive oil, plus a little extra, if liked
500ml (18fl oz) boiling water
75g (3oz) rice flour
1 tbsp sumac, plus extra to garnish
150g (5oz) organic salmon fillets, pin-boned and skinned
75g (3oz) toasted pumpkin seeds
2 tbsp flax seeds finely grated rind of 1 lemon
2 large handfuls of watercress
1 small pomegranate, halved and seeds removed (skin discarded)
lemon wedges, to garnish
HARISSA YOGHURT:
2 heaped tbsp thick Greek yoghurt
2 tsp harissa paste
sea salt and freshly ground black pepper
Method
Neven Says: “This is a super-healthy dish packed full of omega-3. Sumac is made from the dried berries of a flowering plant that are ground to produce an acidic, reddish- purple powder that is very popular in the Middle East.
Place the couscous in a heatproof bowl and season well, then stir in 1 teaspoon of the oil. Pour over the boiling water, cover tightly with cling film and set aside.
Heat the rest of the olive oil in a large non-stick frying pan over a medium to high heat. Put the rice flour in a shallow dish with the sumac and season generously with salt and pepper. Dust the salmon in the flour mixture, shaking off any excess. Add to the heated oil in the frying pan and cook for 2–3 minutes on each side, until crisp and golden.
Meanwhile, fluff up the couscous with a fork, then fold in the pumpkin seeds and flaxseeds with the lemon rind. At the last moment, roughly chop the watercress and toss it through the couscous with the pomegranate seeds.
Mix the yoghurt and harissa together in a small bowl and season to taste. Cover with cling film and chill until needed.
Arrange the crispy salmon on plates and add an extra light sprinkling of sumac. Add a small mound of the couscous, then drizzle over a little extra olive oil, if liked. Garnish with lemon wedges and add a spoonful of the harissa yoghurt to serve.
Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!
Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium
Method:
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired. #OatsForDinner #Versatility
Foodaware 