Catherine’s Weekly Recipe – High Fibre Stoneground Wholemeal Bread

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Ingredients

350g/12oz Odlums Coarse Wholemeal
25g/1oz Odlums Wheat Bran
1 tablespoon Shamrock Light Muscovado Sugar
or Rowse Honey
Pinch of Salt
1 teaspoon Shamrock Bread Soda (sieved)
1 tablespoon Vegetable Oil
300ml / ½ pint Milk
125g Carton Yoghurt (Natural or Hazelnut)

Method

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite “wet”.
4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.

Variation

The following can be mixed in with the dry ingredients:

50g/2oz Shamrock Apricots (chopped)
Handful of Shamrock Chopped Walnuts
1 Tablespoon of Sunflower Seeds

Sprinkle Odlums Oatflakes or sesame seeds on top of bread before baking.

http://odlums.ie/recipes/catherines-weekly-recipe-high-fibre-stoneground-wholemeal-bread/

Odlums High Fibre Stoneground Wholemeal Bread

odl high fibre bread fb 4816odl logo

Ingredients

350g/12oz Odlums Coarse Wholemeal
25g/1oz Odlums Wheat Bran
1 tablespoon Shamrock Light Muscovado Sugar
or Rowse Honey
Pinch of Salt
1 teaspoon Shamrock Bread Soda (sieved)
1 tablespoon Vegetable Oil
300ml / ½ pint Milk
125g Carton Yoghurt (Natural or Hazelnut)

Method

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite “wet”.
4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.

Variation

The following can be mixed in with the dry ingredients:

50g/2oz Shamrock Apricots (chopped)
Handful of Shamrock Chopped Walnuts
1 Tablespoon of Sunflower Seeds

Sprinkle Odlums Oatflakes or sesame seeds on top of bread before baking.

http://odlums.ie/recipes/catherines-weekly-recipe-high-fibre-stoneground-wholemeal-bread/

Smashed Avocado, Fried Egg & Beet Tzatziki

Screenshot_2020-01-25 Smashed Avocado with a vibrant beet tzatziki Glenisk - Great tasting organic dairy foods including Yo[...]

Ingredients

Beet Tzatziki:

2 small, fresh beetroots
1 lemon, juiced
500g Glenisk Organic Greek  Style Natural yogurt

Smashed Avocado:

2 ripe avocados
1 lemon, juiced
Salt & pepper
4 free range eggs
Sourdough bread to serve

Method

Beet Tzatiziki:

  1. Peel, top and tail the beetroot.
  2. Cover the beets in tinfoil, making tinfoil parcels.
  3. Roast at 190ºc for 45 minutes to 1 hour or until cooked through.
  4. Set aside and allow to cool.
  5. Once cool, blitz the beetroot with Glenisk yogurt and juice of one lemon in a food processor until smooth.

Avocado Smash:

  1. Mash up two avocados, add juice of one lemon, 2 pinches of maldon salt and mix together.
  2. Toast the sourdough bread and spread with smashed avocado.
  3. Top with egg fried to your liking and 2 tbsp of the beetroot tzatziki.
  4. Season with salt and pepper.
  5. Suggested Garnishes: Pickled cabbage, rocket, beet tzatziki, toasted seeds, a little chilli oil.

 

Nutritional Information (per serving)

  • Calories

    623kcal

  • Fat

    37.2g

  • Saturates

    13.7g

  • Carbs

    49.3g

  • Sugar

    11.2g

  • Protein

    19.1g

  • Salt

    1.70g

  • Fibre

    7.3g

Smashed Avocado, Fried Egg & Beet Tzatziki
  1. Ingredients

    8 Count

    Nutrition

    623 Calories

    Total Time

    60 Mins

    Serves

    4 Servings

    https://glenisk.com/recipes/smashed-avocado-fried-egg-beet-tzatziki

Glenisk Carrot, Beetroot & Apple Yoghurt Cup

Carrot_BeetApple_326_265_60_c1

Ingredients

  • 4 tbsp Glenisk Organic Greek Style Yogurt
  • 1 tbsp Cooked Beetroot, coarsely grated
  • 1 tbsp Raw Carrot, grated
  • 1 tbsp Apple, grated
  • 1 tbsp Toasted Sunflower or Pumpkin Seeds
  • Zest + juice of 1/2 orange
  • 1/2 tsp Harisa Chilli Paste
  • 1 tsp Extra Virgin Olive Oil
  • Season with salt and pepper

Method

  1. Add the yogurt to the bowl.
  2. Grate over the carrot, beetroot and apple.
  3. Squeeze over the orange juice and harissa paste.
  4. Sprinkle over the zest.
  5. Drizzle the olive oil on top.
  6. Add the seeds on top and season.

Nutritional Information (per serving)

  • Calories

    279kcal

  • Fat

    23g

  • Saturates

    6.3g

  • Carbs

    18g

  • Sugar

    17g

  • Protein

    4.2g

  • Salt

    0.29g

  • Fibre

    3.0g

http://glenisk.com/recipes/carrot-beetroot-apple-yogurt-cup

Glenisk organic strawberry with a banana if you’re feeling under the weather..

Screenshot_2020-01-07 #glenisk hashtag on Instagram • Photos and Videos

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Glenisk Carrot, Beetroot & Apple Yoghurt Cup

Carrot_BeetApple_326_265_60_c1

Ingredients

  • 4 tbsp Glenisk Organic Greek Style Yogurt
  • 1 tbsp Cooked Beetroot, coarsely grated
  • 1 tbsp Raw Carrot, grated
  • 1 tbsp Apple, grated
  • 1 tbsp Toasted Sunflower or Pumpkin Seeds
  • Zest + juice of 1/2 orange
  • 1/2 tsp Harisa Chilli Paste
  • 1 tsp Extra Virgin Olive Oil
  • Season with salt and pepper

Method

  1. Add the yogurt to the bowl.
  2. Grate over the carrot, beetroot and apple.
  3. Squeeze over the orange juice and harissa paste.
  4. Sprinkle over the zest.
  5. Drizzle the olive oil on top.
  6. Add the seeds on top and season.

Nutritional Information (per serving)

  • Calories

    279kcal

  • Fat

    23g

  • Saturates

    6.3g

  • Carbs

    18g

  • Sugar

    17g

  • Protein

    4.2g

  • Salt

    0.29g

  • Fibre

    3.0g

http://glenisk.com/recipes/carrot-beetroot-apple-yogurt-cup

Marmalade Muffins

marmalade-muffins

 The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.

 Serves 12

Ingredients

  • 75g butter
  • 225g plain flour
  • 1 tbsp baking powder
  • ¼ teasp. bread soda
  • Pinch of salt
  • 100g stone-ground wholemeal flour
  • 120ml milk
  • 5 tablesp. natural yoghurt
  • 2 eggs, beaten
  • Finely grated rind of 1 orange
  • 100g marmalade

To Cook

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases. Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour. Beat together the milk, yoghurt, eggs, warm melted butter and orange rind. Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown. Leave to cool for five minutes, then serve warm with a pot of hot coffee.

Cook’s Note:

If you don’t fancy using marmalade try making them with lemon curd instead.

Nutritional Analysis per Serving

Protein: 6g per muffin  

Carbohydrates: 28g per muffin 

Fat: 8g per muffin 

Iron: .9mg per muffin 

Energy: 195kcal per muffin 

http://www.bordbia.ie/consumer/recipes/eggs/pages/marmalademuffins.aspx