Tag: womens health

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Coconut Yoghurt, Mango, Lime, Mint and Set Honey Toast

Coconut Yoghurt, Mango, Lime, Mint and Set Honey Toast

  • Prep time: 10 minutes
  • Cooking time: 0 minutes
  • Serves 2
  • This recipe uses Spreadable Honey

Ingredients

  1. 2 slices of mixed seed bread
  2. 1 large mango cut into long slices
  3. 50g Rowse set honey
  4. Zest of 1 lime
  5. Handful of pomegranate seeds
  6. 120g small pot of coconut yoghurt

Toastspiration! Bored of the being in a rut with your toast routine, print up this toast recipe and leave it in your kitchen so you can always be inspired to pimp up your toast!

Toast will never be the same!

Shelina x

Shelina Permalloo, Master Chef 2012 winner

  • Spread the set honey over the toast then add the coconut yoghurt and then layer over the slices of mango, pomegranate seeds, lime zest, mint and a squeeze of lime juice.
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Baked Risotto with Roasted Asparagus@KerrygoldUSA

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.

Ingredients:

  • 2 tablespoons Kerrygold Unsalted Butter
  • 1 tablespoon olive oil
  • 1 cup minced onion
  • 2 teaspoons very finely minced garlic
  • Salt, freshly ground pepper
  • 1 1/2 cups Arborio rice (or Cal-Rose short grain rice, if Arborio is not available)
  • 1/2 cup white wine
  • 4 1/2 cups chicken broth, kept at a simmer
  • 1 1/2 lbs asparagus, tough ends removed and discarded; stalks cut diagonally in 2-inch pieces
  • 3/4 cup grated Dubliner cheese
  • 3 tablespoons cold Kerrygold Unsalted Butter, cut into small pieces

Directions:

Preheat oven to 400 degrees F

In 3.5 quart wide Dutch oven or any wide, heavy pan with lid, melt the butter over medium heat

Sauté onion until translucent and tender

Add rice, stirring occasionally, until rice is slightly toasted, about 2-4 minutes

Add garlic and salt (to taste), stirring until garlic is just fragrant, about a minute

Add the wine, and let cook for one minute

Stir in 3 cups of broth, turn up the heat to medium high, and bring to a simmer

Cover and place pot in oven.

Stir once halfway through cooking, after about 15 minutes

Cover pot again and continue to cook until the rice is tender and broth is absorbed, about 25-30 minutes

About 10 minutes before rice is done, coat asparagus pieces in the olive oil and spread on an aluminum-foil lined baking sheet

Sprinkle asparagus with salt

Place asparagus in oven (along with the rice) and roast until tender (about 7-10 mins)

Remove risotto from oven

Stir in remaining 1 1/2 cups warm broth, cheese, asparagus, butter pieces plus salt and freshly ground pepper to taste

Serve immediately with extra grated Dubliner Cheese, if desired.

http://kerrygoldusa.com/recipes/baked-risotto-with-roasted-asparagus

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Grilled Peaches with Cashel Blue Cheese @KerrygoldUSA

grilled-peaches-with-cashel-blue-cheese-thumbnail

Farmhouse Irish blue cheese made with grass-fed cow’s milk makes the perfect pairing for fresh grilled peaches. As an appetizer or a gourmet snack, they make for a sweet, creamy treat perfect for outdoor grilling. They can also be made on the stovetop using a grill pan for a year-round taste of Irish summer.

Prep:  5 minutes
Cook:  4 minutes
Serves:  4

Ingredients:
Directions:

Heat a gas or charcoal grill. Cut peaches in half and remove pits. With a melon baller, scoop out a little flesh to enlarge the cavity where the pit was removed. Brush peaches lightly with olive oil on both sides. Place peaches on grill, cut side down. Grill about 2 minutes or until grill marks form. Turn over and grill for 2 minutes more. Place peaches on a serving platter, cut side up. Fill holes where pit was removed with Kerrygold Cashel Blue Farmhouse Cheese and drizzle peaches with honey. Serve warm.

http://kerrygoldusa.com/recipes/grilled-peaches-with-cashel-blue-cheese/

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Roasted pears balsamic porridge with Boyne Valley Honey @flahavans

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flahavans

Give your porridge a foodie twist this Monday and ease yourself into the week with this delicious Honey Roasted Pears with Balsamic Porridge recipe – Tag us if you try it! #FlahavansOats #FlahavansRecipes

Serves 4|Takes 25 minutes

Ingredients:

160g Flahavan’s Progress Oatlets
1 litre Whole Milk
2 pears, slightly under-ripe
10g butter
2 tablespoons of balsamic vinegar
2 tablespoons of Boyne Valley Honey

Method:

Honey & Balsamic Pears Method:

Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.

Porridge Method:

Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan.
Bring to the boil on the hob and simmer for 5 minutes stirring continuously.
Pour creamy porridge into 4 serving bowls.

Serves 4|Takes 25 minutes

Ingredients:

160g Flahavan’s Progress Oatlets
1 litre Whole Milk
2 pears, slightly under-ripe
10g butter
2 tablespoons of balsamic vinegar
2 tablespoons of Boyne Valley Honey

Method:

Honey & Balsamic Pears Method:

Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.



Porridge Method:

Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan.
Bring to the boil on the hob and simmer for 5 minutes stirring continuously.
Pour creamy porridge

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Farfalle with red pepper sauce – Catherine Fulvio #cookwithavonmore

farfalle-red-pepper-sauce-266x266

It’s great over steamed fish and equally tasty over roasted garlic and courgettes.

Ingredients

  • 350g farfalle
  • 1 tbsp extra virgin olive oil
  • 3 shallots, finely chopped
  • 1 tbsp tomato purée
  • 100ml white wine
  • 2 red peppers, roasted and chopped
  • 50g crème fraîche
  • 200ml fresh cream
  • salt and freshly ground black pepper
  • 100g ricotta salata (or feta), crumbled, to serve
  • chives, to garnish

Directions

1 Cook the pasta according to the instructions on the package.

2 In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.

3 Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.

4 Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.

KEEPING IT LOCAL: THIS SAUCE IS ESPECIALLY TASTY SPOONED OVER STUFFED LOCAL FREE-RANGE CHICKEN BREASTS WRAPPED WITH LOCAL DRY CURED BACON.

http://cookwithavonmore.ie/recipe/farfalle-with-red-pepper-sauce-catherine-fulvio/