Tag: womens health

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How can something so simple taste so good? Spaghetti with Kale Pesto @KerrygoldIRL

SERVES 4 PREP TIME 10 mins COOKING TIME 20 mins

INGREDIENTS

DIRECTIONS

  1. Bring two saucepans of water up to a boil with a pinch of sea salt.
  2. Blanch the kale in boiling water for 3-4 minutes, refresh under cold water and drain well.
  3. In a blender add the kale, brazil nuts and olive oil blend to a smooth paste.
  4. Cook the linguine following the on pack instructions reserving some of the pasta water, drain and add back to the pan with the kale pesto, butter and a splash of the pasta water over a medium heat. Stir to coat well and serve immediately.
  5. Garnish with chopped brazil nuts and grated parmesan if desired.
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Chef Anna Haugh is whipping up a feast for the whole family. She’s serving up her show-stopping garlicky tear and share Christmas wreath, packed with ham and herbs, and served with a cheesy fondue dip.

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Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macneanhouse

https://www.instagram.com/reel/CsbKXWpM6ms/?igshid=MTc4MmM1YmI2Ng==

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  • Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:

    Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
    Ingredients (Serves 6-8)
    For The Base:
    2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
    75g Butter, plus extra for greasing
    For The Compote:
    1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
    250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
    For the Filling:
    3 Simply Better Free Range Corn Fed Large Eggs
    500g Cream Cheese
    100g Caster Sugar
    1Tbsp Cornflour
    Finely Grated Rind and Juice of 2 Limes
    1 Vanilla Pod, split in half lengthways and seeds scraped out
    To Serve:
    Simply Better Single Source Irish Jersey Cream, lightly whipped
    Method:
    1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
    2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
    3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
    4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
    5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
    6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.