Short on time and meal ideas

first_img Previous articleGarda injured in Kilmallock street brawlNext articleChartered status for counsellors and psychotherapists announced admin Advertisement Raspberry, Prosciutto and Asparagus Salad  WHAT YOU NEED300g asparagus, tough ends trimmed 2 fresh peaches, stoned and thickly sliced 1 tbsp olive oil1 tbsp white wine vinegar125g fresh raspberries100g baby spinach 4 slices of prosciutto (parma ham), cut into thin strips 60g mozzarella, reduced fat, cut into bite-sized chunks 2 slices of wholemeal or rye bread WHAT TO DOHeat a saucepan of water and add the asparagus. Cook for four minutes, or until tender but with bite. Then drain. Dry-fry the peaches in a non-stick frying pan for three minutes on one side, or until they look slightly charred. To make the dressing, whisk the oil and vinegar together in a small bowl. Add a few crushed raspberries and then combine well. Assemble the salad by placing the spinach in a salad bowl. Scatter over the raspberries, peach slices, prosciutto, mozzarella and warm asparagus. Drizzle the dressing over and gently toss everything together.Serve up with a handsome hunk of bread and a refreshing glass of wine! Facebook Easy-Peasy Coq au vin WHAT YOU NEEDhalf tbsp olive oil 2 chicken breasts, skinless and boneless 4 rashers smoked bacon, reduced fat, roughly chopped 125g button mushrooms   1 tbsp fresh thyme, chopped 2 garlic cloves, crushed 150ml red wine 100ml gravy 100g French / green beans, trimmed 2 slices rye bread WHAT TO DOHeat the oil in a large saucepan. Add the whole chicken breasts. Fry over a medium heat for five minutes on each side, or until golden. Then remove and set aside. Add the bacon to the saucepan and fry for five minutes, or until crispy and golden. Set aside. Now stir in the mushrooms, thyme and half of the garlic. Stir well to coat with the oil and bacon grease. Fry for five minutes. Return the chicken and bacon to the pan. Add the wine and boil until reduced by half. Pour in the gravy and simmer for five minutes, or until the chicken is cooked through and the sauce has thickened. Meanwhile, cook the French beans in a saucepan of boiling water for four minutes, or until tender but with bite. Drain. Toast the rye bread and then spread one side with the remaining crushed garlic.Divide the bread slices between two plates and spoon the coq au vin over the top. Serve with a side of the French beans.   Are you eating from the same rotation of meals?DO YOU need help with food ideas not just occasionally, but more so on an day to day level, well then click your mouse and sign up for news and details from up for the weekly Limerick Post newsletter Sign Up Spoonfed Suppers is a great programme for mums and/or dads, couples, singletons… anyone who needs help with meal planning, gets too busy to cook, worries about their kids getting enough nutrition or simply needs some inspiration in the kitchen! A daily email is sent from Monday to Friday with a quick recipe that is both healthy and tasty to help with inspiration, and a shopping list is sent every Friday with the next week’s ingredients plus meal plan to outsource the drudgery of preparing gorgeous home cooked meals.“Candy” the virtual 1950’s housewife, knows all about the speed at which life runs in the modern world and with her creator “conscious” of what she eats and of it being healthy, she knows about long commutes too and from work  and the daily tasks and duties that surround our lives. “Candy” adds that; “while it was easy to avoid microwave meals and take aways”,  she found herself “eating the same rotation of stir fries, soups and salad.”So if that sounds familiar, why not take a trip over the virtual side and find Spoonfed Suppers and see if it can help you along the Epicurean way with some helpful hints and tips.The service is curated by Candy Delaney, a virtual 1950’s housewife, who has time on her hands to do all the hardwork and to help out the people of Twenty-Tens.Below, Candy has given us three recipes to tickle our fancy. Print NewsShort on time and meal ideasBy admin – August 12, 2010 521 Linkedin WhatsApp Indian Daal CurryWHAT YOU NEED100g red lentils 100g chickpeas (can), drained half a small cauliflower, broken into small florets 1 carrot, diced 50g frozen peas 450ml vegetable stock  1 garlic clove, crushed 1 onion, sliced 2 tomatoes, diced 2 tsp ginger 1 tsp coriander half tsp cumin half tsp turmeric 1 tsp garam masala 1 red chilli, diced 1 lemon, juiced and zested 1 large sweet potato, cut into chunks 2 handfuls baby leaf spinach, coarsely shredded WHAT TO DO Put all the ingredients except the sweet potato and spinach in a large saucepan. Stir well and bring to a simmer. Cook for 10 minutes. Add the sweet potato and cook for 12 minutes, or until tender. Stir in the spinach and cook for 1 minute, or until wilted and serve. Twitter Emaillast_img