Bord Bia Green Omelette with Spinach Salad

green-frittata-spinach2

The best and quickest meal you can imagine. Great any time of the day!

Cooking time: 15 min

Ingredients

  • 2 tablesps olive oil
  • 1 bunch of scallions, chopped
  • 2 x 250g bags of baby spinach leaves, washed and drained
  • 5-6 eggs
  • Good handful of regato or other hard cheese
  • Knob of butter
  • Seasoning
  • 2 to 3 teasps. Balsamic vinegar

To Cook

Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften. Tip into a colander and press down to squeeze out the excess moisture. Beat the eggs and cheese and then add in the spinach mixture & stir well.

Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finishing cooking under the grill.

Slide onto a large plate for serving or cut into wedges and serve from the pan.

Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the omelette and some crusty bread.

Nutritional Analysis per Serving

Protein: 17g 

Carbohydrates: 2g 

Fat: 21g 

Iron: 2.7mg 

Energy: 281 kcal 

 http://www.bordbia.ie/consumer/recipes/eggs/Pages/GreenFrittata.aspx

Bord Bia Courgette and Potato Salad

Courgette and Potato Salad

Serves 4

Cooking time: 25 minutes 

Ingredients

  • 400g baby potatoes, halved (or 2cm cubed Roosters)
  • 200g green beans
  • 20g toasted pine nuts
  • 2 medium courgettes
  • 3tbsp olive oil
  • Salt and milled pepper
  • 50g rocket leaves
  • 2 small baby gem lettuces
  • 5g fresh mint
  • Juice and zest of 1 lemon
  • 150g Feta cheese, crumbed

To Cook

Cook the potatoes for 15 minutes with a lid on until just cooked. Drain and once cool enough to handle, slice the potatoes into 1cm thick pieces. Keep the water and cook the green beans for 5 minutes and drain.

Place a griddle or frying pan over a medium heat. Toast the pine nuts in the pan for approximately 2-3 minutes – pine nuts tend to burn quickly so keep an eye on them. While the pine nuts are toasting, slice the courgette into ½ cm pieces and pop into a big bowl.

Add the sliced potatoes in the bowl with the courgettes. Add 1tbsp of the olive oil and toss everything together with a little salt and milled pepper. Place the potatoes and courgettes onto the griddle pan and cook together until nicely charred and keep warm. This may be in 3 batches depending on the size of your pan.

In a large serving bowl add the rocket, baby gem, green beans, mint and pine nuts. Mix the lemon zest, juice and olive oil in a small bowl. Pour the dressing over the potatoes and courgettes and mix well. Then toss the potatoes with the salad and serve with the feta cheese crumbled over.

http://www.bordbia.ie/consumer/recipes/vegetarianrecipes/pages/courgetteandpotatosalad.aspx

Bord Bia Chickpea and Potato Masala

Chickpea and Potato Masala

Serves 4

Cooking time: 30 minutes 

Ingredients

  • 2tbsp sunflower oil
  • 2 onions, sliced
  • 2 cloves of garlic
  • 1tbsp fresh grated ginger
  • 1tbsp garam masala
  • 3tbsp masala curry paste
  • 900g Rooster or Maris Piper potatoes, peeled and cubed
  • 1 tin of chickpeas, drained
  • 1 tin of chopped tomatoes
  • 1 tin of reduced fat coconut milk
  • Salt and milled pepper
  • 1 bag of baby spinach
  • 1 tbsp fresh chopped coriander

To Cook

In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil. Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat.

Add the potatoes and chickpeas and stir them into the spices making sure everything is coated. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer. At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.

Just before serving stir in the spinach and coriander and serve with yoghurt.

For more delicious and healthy potato recipes visit www.potato.ie/recipes/

Rachel’s Fresh pasta ribbons, wild garlic, olive oil and butter

Put a large saucepan of water with salt on a high heat to boil.

Meanwhile, place a wide pan on a high heat, add in the three tablespoons of extra-virgin olive oil and the butter. When the butter is melted and hot, add in the finely sliced garlic cloves and stir for a few seconds until the garlic turns a very light golden. Immediately add the cut wild-garlic leaves, the grated nutmeg, and some salt and freshly ground black pepper to season. Stir over the high heat for a few seconds until the wild-garlic leaves wilt, then take the pan off the heat and set aside.

Put the fresh or dried pasta, whichever you’re using, in the boiling salted water and stir – remove the lid once the water comes to the boil. Fresh pasta will take a couple of minutes to cook; if you’re using dried pasta, it will take longer.

Once the pasta is al dente, drain it, but make sure to reserve about 200ml (7fl oz) of the cooking water (you may not need all of it). Pour 25ml (1fl oz) of the cooking water in to the al dente pasta, stir and set aside.

Now put the wild-garlic mixture back on a high heat, allow it to get hot, then add the pasta to the wide pan – if the pan with the wild garlic is not large enough to take all the pasta, you’ll need to do it the other way round. Now add about 50-75ml (2-3 fl oz) of the reserved cooking water to the pot, just enough to get it a little bit juicy and steamy. Taste for seasoning, adding more salt, freshly ground black pepper or nutmeg if necessary. To serve, tip into a wide, warm serving bowl, and scatter the grated hard cheese on top.

http://www.rachelallen.com/post/fresh-pasta-ribbons-wild-garlic-olive-oil-and-butter