Hello everyone, this deliciously healthy recipe is brought to you in association with Longford library services
- Rapeseed/olive oil for frying
- 1 onion chopped finely
- 1 red pepper, cored deseeded and thinly sliced
- 4 garlic cloves crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp chilli powder or to taste
- 1 x 400g tin of chopped tomato’s
- 1 large handful spinach
- 1 tsp sugar
- Salt & freshly ground black pepper
- 4 eggs 50g feta cheese crumbled
- 1 tabsp roughly chopped fresh parsley or coriander
Preheat the oven to 190oC. Heat a large frying pan over a medium heat with an ovenproof handle. Add a good glog of oil, add the onion & peppers and fry for about 5 minutes stirring occasionally until soften. Add the garlic, cumin, coriander & chilli powder and cook for 1-2 minutes. Next add the tinned tomato, sugar and season to taste. Allow to simmer gently for 10 minutes or until it thickened slightly. Add fresh spinach and gently mix.
Make 4 small wells in the tomato sauce and crack 1 egg into each. Sprinkle over the feta cheese on top, cover with a lid and place in the centre of the oven for 8 minutes. Remove the lid and cook for a further 3-5 minutes. Your eggs should be just set with a soft yellow yolk so keep a good eye on the oven for the last few minutes.
Remove from the oven, garnish with the parsley or coriander. Place in the centre of the table and serve with a tossed green salad and some freshly baked crusty bread.
Enjoy immediately !!
Delicious and tasty for breakfast, brunch or lunch.
Oat & Banana Smoothie
Hi everyone, We are absolutely delighted to share with you all 3 delicious healthy recipes in association with Westmeath Library Services. .
Ingredients: Serves 2
- 2 tablespoons oats plus extra to decorate
- 2 tsp chia seeds 120ml whole milk
- 4 tablespoons natural or Greek yogurt
- 1 tablespoons honey or maple syrup
- 1 ripe banana
Add the oats and chia seeds into a blender and grind until almost fine. Next add the milk, yogurt, honey & banana and blend until smooth . Pour into glasses and decorate with a few oat flakes on top.
Greek Yoghurt, Granola & Berry Compote
Ingredients For The Granola:
- 225g rolled oats
- 60g nibbed mixed/ almonds nuts
- 40g wheat germ ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 100g sultanas
- 60g sunflower oil
- 110g golden syrup
Preheat the oven to 160oC, line a baking tray with parchment paper. Toss all the dry ingredients except the sultanas into a bowl. Add the golden syrup and oil and mix well to combine. Spread out over the baking tray and bake for 15 minutes, turning ever 5 minutes until lightly golden.
Remove from the oven, mix in the sultanas and allow to cool. Store in an airtight container. Stays fresh for 4 weeks in a sealed container.
- 350g fresh or frozen berries such as raspberries, strawberries or mixed fruit of the forest
- 1 orange zest & juice
- 2 tbsp honey
- 2 tsp chia seeds
- Few sprigs of fresh mint or thyme
- 1 x 500g greek or natural yoghurt
Put the berries into a bowl, if frozen allow to defrost. Add juice, zest, honey & herbs.
Remove from the heat, add the sugar and gently mix to combine. Taste and add more honey if necessary. Set aside in the fridge to allow flavours to develop.
Honey Roasted Spiced Parsnip Soup Ingredients: Serves 6
- 3 tabsp rapeseed/olive oil
- 1 tabsp honey
- 700g parsnips diced
- 1 large onion diced
- 3 garlic cloves crushed
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- ½ tsp turmeric
- ½ tsp ginger
- 1.5 liters chicken stock
- 100ml fresh cream
- Toasted cumin seeds to garnish
Preheat the oven 220oC In a bowl, add the parsnips along with 2 tabsp of oil and tabsp honey and mix well until all the parsnip is coated. Roast on a parchment lined baking tray for about 25-30minutes or until tender & slightly charred on the edges. Heat a large saucepan over a medium heat, add 1tabsp oil and sweat onions. Cook for 5 minutes until soft. Add garlic, cumin, coriander, turmeric & ginger and cook for a minute, stirring all the time. Next add parsnips & stock and simmer for 10 minutes. Remove from heat and blend until smooth. Add cream and mix well to combine and taste for seasoning. Garnish with toasted cumin seeds and serve with freshly made bread.
Hot Chocolate & Cookies
Hot Chocolate Mug’s
Ingredients – Serves 2
400ml/ 14fl oz milk (full fat)
40g dark chocolate (we use bournville)
2 tsp cocoa
2 tabsp marshmallows
3 tabsp softly whipped cream
Drinking chocolate or chocolate shavings to decorate
Put the milk, chocolate and cocoa into a saucepan. Place over a gentle heat stirring all the time until the chocolate has melted and cocoa has dissolved. Bring almost to a boil, remove from the heat and immediately pour into warmed mugs.
Spoon over the cream on top followed by the marshmallows and finely the chocolate shavings or dusted drinking chocolate.
Chocolate Chip Cookies
Ingedients: Makes 12-14
65g soft butter
65g caster sugar
½ tsp vanilla extract
½ egg lightly beaten
1 dsp milk
115g plain flour
½ tsp baking powder
100g chocolate chips
Preheat oven to 180oC. Line 1-2 roasting tins with parchment paper. Sift flour & baking powder into a bowl. Cream butter & sugar in another bowl with a wooden spoon until light & fluffy. Add vanilla extract, eggs and milk and beat until combined. Fold in flour and add chocolate chips.
Drop a teaspoon of the mixture onto the baking tray. Leave an adults tub size between biscuits to allow for spreading. Bake until lightly golden for 12-15min depending on your oven and keep a good eye on them..Transfer onto a wire rack to cool. Decorate with melted chocolate or royal icing.
When set store in a killinar jar fpr up to 10 days
Ingredients: Serves 8
For the roulade
125g plain chocolate or half milk, half dark
5 eggs separated
125g castor sugar
For The Filling:
250g fresh or frozen raspberries
25g caster sugar
5-6 fresh raspberries to decorate
300ml fresh cream lightly whipped
Icing sugar to dust
Few sprigs of mint
Line with parchment paper a 13″ x 9″ swiss roll tin. Preheat the oven to 180oC.
Break the chocolate in pieces,into a bowl sitting over a pan of simmering water and allow to melt,set aside and allow to cool slightly.Whisk the egg yolks & sugar until thick & pale in color.In a separate bowl whisk the egg whites until stiff.Next, GENTLY fold the chocolate into the egg yolk & sugar mixture followed by half the egg white. Add the remainder of the egg white to the mixture,lightly folding as you go.
Pour into the tin and bake for 20-25 minutes until the centre is slightly spongy to the touch. Remove from the oven and allow to cool in the tin.At this stage you could cover the cake with a damp tea towel for up to a day until ready to fill.Place a sheet of parchment paper on a work surface and dust with icing sugar.Turn the roulade out onto a sheet and carefully peel off the lining paper.
For the raspberry filling, place the fruit in a saucepan and add the 25g sugar.Bring gently to a medium heat to allow the sugar to dissolve and the sauce to thicken slightly.Remove from the heat and allow to cool.
Spread the fresh cream over the roulade, leaving a little behind for piping some rosettes on top.Spoon over the raspberry filling evenly on top using a slotted spoon.You can use the juice as a sauce .
Have the longer side of the roulade facing towards you.Using the parchment paper to help guide you, roll the roulade into a roll, if you wish for neatness you can trim a little of each end of the roulade. Decorate the top using a piping bag fitted with a star nozzle with the remainder of the cream and place a fresh raspberry and a sprig of mint on top of each rosette.
Transfer to a serving plate and slice at the table. Serve with a drizzle of raspberry sauce. YUM!!