Tomato and Thyme Soup
This hearty soup will warm up your lunch break.
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Ingredients
- 0.5 tsp Black Pepper
- 2 tbsp olive oil
- 500 g cherry tomatoes
- 4 clove garlic
- 1 tsp salt
- 5 Thyme Sprigs
- 250 ml Vegetable Stock
Method
Pre-heat your oven to 200C/180C fan/Gas Mark 6. Put your cherry tomatoes into a roasting dish.
Peel the garlic cloves and chop them in half before adding to the tomatoes.
Add the thyme sprigs whole and drizzle the olive oil over the tomatoes, thyme and garlic. Add the salt and pepper and mix well. Roast for 20 to 25 minutes, until the cherry tomatoes are well roasted.
Transfer the roasted tomatoes to a saucepan and add 250ml of vegetable stock.
Bring to a simmer over a medium heat. Use a hand blender to whizz the soup until smooth.
Add more hot water if you want a smoother texture. Taste it to check if it needs more salt or pepper.
Serve with a fresh thyme sprig on top.
Potato Cakes with Smoked Salmon
Potato Cakes with Smoked Salmon
These crispy cakes are perfect partners for smoked salmon.
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Ingredients
- 4 tbsp olive oil
- 1 Centra Onion grated
- 1 clove garlic grated
- 0.5 tsp Pepper
- 4 Potatoes
- 1 tsp salt
- 200g Smoked Salmon
- Cream Cheese to serve
Method
Start by peeling the potatoes. Roughly grate the potatoes into a colander and squeeze out the excess water from the potatoes.
Transfer them to a mixing bowl and grate in the onion and garlic.
Mix in the salt, pepper and 2 tablespoons of olive oil.
Heat the other two tablespoons of olive oil in a large frying pan over a medium heat.
Use your hands to shape the grated potato into cakes and carefully add them to the frying pan.
The mix will make four potato cakes. Cook for 8 to 10 minutes on both sides, until golden brown. Once cooked, set aside.
Divide the potato cakes between two plates and top with equal amounts of cream cheese and smoked salmon.
serve with an extra sprinkling of salt and pepper if you like.
Easy Onion Rings
A seriously tasty side!
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Ingredients
- 150 g self raising flour
- Sunflower oil
- 1 onion cut into 1cm slices
- 180 ml Sparkling water
Method
Slice onion into rings about 1cm wide.
Remove the skin and separate the rings.
Heat the oil to 180oC in a heavy-based pan - it should be no more than 1/3 full.
Put the flour and sparkling water in a bowl and season generously.
Whisk together to form a batter.
Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes.
Remove with a spoon and place on piece of kitchen towel to drain.
Repeat with the remaining onion and batter.
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Ingredients
- 75g cheddar cheese grated
- 8 Free Range Eggs
- 2 tbsp olive oil
- 200g Potatoes peeled and sliced
- 3 Spring Onion Sliced
- 1 tsp Mustard
- 4 Bacon Rashers lean
Method
Turn on your grill to a medium heat.
Put the sliced potatoes in a pot, cover with water and bring them to the boil. Then turn them down and simmer for 10 minutes. Then drain them and put them in a large bowl.
Meanwhile, heat the oil in a large frying pan and added the chopped bacon.
Cook until it just starts to go crispy then add the spring onions and cook for about 3 minutes
Put the bacon and spring onions in the bowl with the potatoes.
Keep the pan on the heat and add a little more oil.
Beat the 8 eggs together with the mustard, half of the cheese and some pepper.
Add the egg mixture to the potatoes and bacon and mix well. Then pour everything into the pan over a medium heat and cook for 6-8 minutes without stirring.
When it looks like the egg has mostly set and there is a little liquid still on top, pop the pan under the grill to finish cooking.
Grill the frittata until it is golden and set.
Serve cut into wedges with a salad.
Beef Stew
This is one to make the night before and then you can just reheat it when you get home the next day. Stew tastes better the next day anyway…
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Ingredients
- beef stock cube
- 2 carrots
- 400 g Fresh Irish Diced Beef
- 2 tbsp olive oil
- 1 Omion Chopped
- 1 tbsp plain flour
- 1 clove garlic crushed
- 1 tbsp Redcurrant Jelly optional
- 1 tsp Thyme Sprigs
- 700 ml water
Method
Pre-heat the oven to 160oC
Heat the olive oil in a frying pan and brown the meat.
Put it into a casserole dish
Add the onion to the pan and sauté over a medium heat for about 10 minutes.
Add the flour to the onions, mix well and cook for about 3 minutes.
Put the onions in the casserole dish with the beef. Then add all of the other ingredients and enough boiling water to cover the beef and vegetables by about 1 inch.
Put in the oven and cook for 2 ½ to 3 hours.
Serve with boiled potatoes or wholegrain bread and a side of green vegetables – broccoli or green beans.
Avocado & Egg
Could be served with some chopped tomatoes, coriander or ground paprika.
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Ingredients
- 1 Avocado
- 2 Medium Free Range Eggs
- Pepper a pinch
Method
Make sure your avocado is ripe and ready to eat
Cut the avocado in half, remove the seed and carefully place in an ovenproof dish.
Carefully remove a little more of the avocado from the centre and then crack your egg into the hole.
Bake in a hot oven 230C/Gas 8 for 15-20 minutes.
Remove and serve with a little freshly ground pepper.
Honey Glazed Roast Chicken
Honey Glazed Roast Chicken
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Ingredients
- 4 chicken breasts halves on the bone with skin
- 2 tsp Dijon Mustard
- 2 cloves garlic Minced
- 0.25 jar honey
- 2 tbsp Lemon juice
- 1 tsp Paprika
- 0.25 tsp Cayenne
- salt a pinch
- Pepper Freshly ground
Method
Preheat the oven to 425°. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
Put the chicken breasts on a rimmed baking sheet.
Using a sharp knife, make 2 deep slashes in each breast.
Season the breasts with salt and black pepper, then brush most of the honey glaze all over them.
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Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
Remove the chicken breasts from the oven and preheat the broiler.
Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp.
Serve the glazed chicken right away.
Quinoa Salad
Quinoa has become very popular among vegetarians as a source of protein and with everyone for its nutty flavour. This is a tasty, Summer salad with fresh flavours.
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Ingredients
- 1 onion chopped
- 1 Pepper chopped
- 1 Lemon juiced
- 1 tbsp olive oil
- 5 scallions sliced
- 3 Vine tomatoes diced
- 1 handful Fresh Parsley roughly chopped
- 170g Quinoa uncooked
- 300 ml water
Method
Bring the water to the boil in a saucepan. Add the quinoa with a pinch of salt. Turn down the heat to a low simmer (about ‘2’ on most hobs).
Put on the lid and cook for 15 minutes. It should soak up all of the water. Allow the quinoa to cool down and then fluff it with a fork.
Using a large bowl(big enough to hold all of the quinoa and the vegetables) mix the vegetables with the lemon juice and parsley and add a little pepper.
When the quinoa is at room temperature, stir it into the vegetables.
This is ready to eat but If you can leave it for a while before eating, the flavours will develop and it will taste even nicer.
Saucy Spanish Omelette
Also known as a tortilla, this deliciously quick and easy to make spanish omelette will add an exotic twist to the start of your day.
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Ingredients
- 4 Centra Free Range Eggs
- 1 tbsp Centra Olive Oil
- 8 Cherry Vine Tomatoes washed and halved
- 1 clove garlic finely diced
- 25 g Greek Feta Cheese
- 1 small onion liced into thin half-moons
- 1/2 tsp Pepper
- 1 large Potatoes peeled and cut into 1/2 cm slices
- 1 tsp salt
Method
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Boil the potato slices in a saucepan for 5 minutes.
Meanwhile, heat the olive oil in a small non-stick frying pan over a medium heat.
Fry the tomatoes for 2 minutes.
Then add the onions and garlic and fry for a further 3 minutes, mixing everything well.
Drain the potatoes and mix into the frying pan. Using kitchen tongs, position the potatoes so they are flat and overlapping.
Beat the eggs in a bowl and add the salt and pepper.
Finish off your omelette by putting the frying pan under the grill for 2 minutes. Be careful when you take it out from under the grill – the handle will be hot!
Now pour this egg mix over the potato and tomato mix. Move the pan around so that the egg is evenly distributed.
Crumble the feta cheese over the top.
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Luscious Breakfast Bagel
Add that little bit of luxury to your morning with this tasty classic – a mouth-watering bagel filled with smooth cream cheese and smoked salmon.
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Ingredients
- 1 Bagel
- 1 Lemon
- Cream Cheese
- 50 g Smoked Salmon
- Black Pepper
Method
Cut the bagel in half and toast both pieces.
Once toasted, spread generously with the cream cheese.
Top it off with the smoked salmon,
dust with some black pepper and coat with a squeeze of lemon juice.
You can add extra toppings to suit your preference
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