3 November, 2022

SUPER EASY SMOOTHIE BOWL

Today's exclusive recipe comes from assistant editor Jordan Mooney's very own kitchen

“This recipe is my go-to breakfast these days and I love to customise it based on whatever fruit I have at home - at this time of year, I usually use frozen fruit for the base. In terms of toppings, anything works but I'll always opt for peanut butter and granola” – Jordan Mooney

WHAT YOU NEED

20g oats
5g chia seeds
Handful spinach (about 15-20g)
125g frozen strawberries
75g mixed tropical frozen fruit, like pineapple, mango etc
180ml orange juice
FOR THE TOPPING
Handful fresh fruit of your choice
1tbsp peanut butter
Handful granola

WHAT YOU DO

Step 1. Place all of the smoothie ingredients in a blender and blitz until smooth.

Step 2. Tip the smoothie mix into a bowl and garnish as desired, then tuck in.

Serves: 1 | Difficulty: Easy |

Time: Less than 10 minutes

ALICE ZASLAVSKY'S WET-FRY MUSHROOMS

This exclusive recipe comes from Australian cook Alice Zaslavsky's newest cookbook, The Joy of Better Cooking. The wet-fry mushroom mixture is brilliant asan omelette or crepe filling, too.

ROASTED SQUASH AND PANCETTA SOUP

The sweetness of butternut squash is complemented by the saltiness of the crispy pancetta in this beautiful soup. Serve it with some Parmesan-coated garlic bread for an extra salty kick

OVEN-BAKED FENNEL SAUSAGE AND TOMATO RISOTTO

This recipe comes from Catherine Fulvio of Ballyknocken Cookery School in Co Wicklow. Focused on Italian flavours, Fulvio knows her way around a risotto and this non-traditional version packs lots of flavour without the effort

LENTEJAS (LENTIL STEW)

This recipe comes from the duo behind Las Tapas de Lola in Dublin. It's a flavourful dish that's perfect for this time of year as it is very comforting and popular in the north of Spain where the weather isn't too warm. Chorizo and morcilla sausage are used here, but you could use black pudding if you prefer

GARRY HUGHES' STAR GAZEY PIE

This recipe comes from Garry Hughes, executive head chef at The Shelbourne Dublin. First served at the hotel in 1924 the dish appears on Hughes' seven course Constitution Room menu. It's something of a showstopper and would be perfect for a special occasion

Follow us on:

You are receiving this email because you signed up to our email newsletter.

Our mailing address is:

[email protected]

Webversion here

Unsubscribe here