Kiwi & Banana Smoothie

Kiwi & Banana Smoothie
Kiwi & Banana Smoothie
Servings:1
Preparation Time:5
Cooking Time:0
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Ingredients

  • 125 ml Alpro Almond Milk
  • 0.5 Banana
  • 1 tsp honey
  • 2 Kiwi fruit

Method

  1. Whiz all the ingredients together in your blender for about one minute, decant into glass and enjoy!

Easy Chocolate Mousse

Easy Chocolate Mousse
Easy Chocolate Mousse
Servings:4
Preparation Time:5
Cooking Time:2
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Ingredients

  • 150 g Dark Chocolate
  • 6 Eggs whites only
  • 2 tbsp golden caster sugar
  • 4 tbsp créme fraiche
  • grated chocolate to serve

Method

  1. Melt chocolate in the microwave in a microwaveable bowl and stir until melted
  2. Whisk the egg whites, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out
  3. Add a big tablespoon of egg white to the melted chocolate and mix, working fast so the chocolate doesn’t cool and harden.
  4. fold in the remaining egg whites carefully using a spatula or large metal spoon.
  5. Spoon into 4 glasses and set in the fridge for 2-3 hours.
  6. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

HEALTHY LUNCH OFF LAUNCHED!

It’s time to ‘lose the bap’, unless it’s a healthy one! Your idea for a healthy, nutritious lunch could win you £500!

LEADING convenience retailers, SuperValu and Centra, and public transport provider, Translink, have joined forces to launch the Healthy Lunch Off competition, challenging the whole of Northern Ireland to get creative and come up with a unique, healthy lunch idea that could win them some fantastic prizes.

Launching at the start of summer, the campaign also aims to encourage more people to be active and enjoy the great outdoors by packing a healthy picnic and hopping on board the bus or train to explore some of Northern Ireland’s top attractions and beauty spots.

The winner of the Healthy Lunch-Off competition, supported by SuperValu, Centra and Translink, will take home a cash prize of £500 and have their creation served in SuperValu and Centra delis for the whole country to sample, explained Desi Derby, Marketing Director, Musgrave.

“We already serve an extensive range of healthier food and drinks at our stores.  With our Healthy Lunch Off competition, supported by SuperValu, Centra and Translink, we want to inspire young people and adults to think more about the choices they make when thinking about their lunch.  Our customers love the convenience and quality that we offer them but we want them to know that we’re passionate about providing healthy food and drink alternatives.

“Part of the proceeds of the Healthy Lunch Off competition, supported by SuperValu, Centra and Translink, winning lunch creation will be donated to our charity partner, Action Cancer”, said Desi.

So what kind of healthy lunch creations do SuperValu, Centra and Translink expect to see from the public?

Desi continued: “We have no idea what the healthy lunch ideas will be but we expect to see salad bowls with a twist, a healthy sandwich or a wrap with a saucy surprise and maybe even a hot bite with a nutritious side – whatever the creation, it has to be unique, it has to be healthy and you have to be able to find the ingredients in Northern Ireland!”

There is nothing better than taking a day trip somewhere in Northern Ireland, said Ursula Henderson, PR Manager, Translink:

“We want to capture the public’s imagination and create some really ‘tasty trips’ by bus or train. Public transport is an active and healthy way to travel and we’ve a wide range of discount tickets available to encourage more people to get outside and explore Northern Ireland this summer.

“The competition is a fun way to get creative, pack the perfect picnic and enjoy a fun and healthy day out. Your entry could even be inspired by your journey and places you visit so we hope our customers enjoy getting their creative juices flowing and joining the Healthy Lunch Off!”

SuperValu and Centra have asked their experienced food ambassadors to be judges; Jane McClenaghan and Sarah Patterson, will bring their considerable experience of healthy food to the competition to decide which entries will make a delicious lunch.

Jane McClenaghan, Centra’s Nutrition Ambassador, said: “This is such an interesting challenge for those who want to eat healthier lunches and I can’t wait to see what wonderful ideas people come up with.”

Sarah Patterson, SuperValu’s Vegetarian Ambassador, said: “I would be so delighted to see some unique vegetarian and vegan inspired lunch ideas, so get your thinking caps on and send us in your ingredients for the Healthy Lunch Off.”

To enter, simply email your Healthy Lunch Off suggestion to, healthylunchoff@musgrave.ie, by the closing date which is Friday 13th July.

The prizes from SuperValu, Centra and Translink are £500 in cash for the winner, as well as having their creation available at SuperValu and Centra stores across Northern Ireland for a limited period.  Translink travel ticket vouchers will also entitle winners, their family and friends, to free travel by bus and train right across Northern Ireland – perfect for relaxing summer days out.

For further information on the Healthy Lunch Off supported by SuperValu, Centra and Translink visit www.supervalu.co.uk, www.centra.co.uk and www.translink.co.uk.

Press Eye – Belfast – Northern Ireland – 15th June 2018
Picture by Philip Magowan / PressEye
(l-r) Centra Health and Nutrition Ambassador Jane McClenaghan, TranslinkÕs Conor Sharkey and SuperValu Vegetarian Ambassador Sarah Patterson launch the Health Lunch Off. Leading convenience retailers, SuperValu and Centra, and public transport provider, Translink, have joined forces to launch the Healthy Lunch Off competition, challenging the whole of Northern Ireland to get creative and come up with a unique, healthy lunch idea that could win them some fantastic prizes. To enter, simply email your Healthy Lunch Off suggestion to, healthylunchoff@musgrave.ie, by the closing date which is Friday 13th July.

 

Healthy Lunch-off competition (Competition) Terms and Conditions:

  1. The promoter of the competition is Musgrave Retail Partners Northern Ireland Ltd trading as Musgrave Northern Ireland (MNI). The Centra terms and conditions and privacy policy at www.centra.co.uk apply to this competition. The SuperValu terms and conditions and privacy policy at www.supervalu.co.uk apply to this competition.
  2. The competition is open to residents of Northern Ireland only, excluding employees of MNI, their families, agents or anyone else connected with this promotion.
  3. No purchase is necessary.
  4. Only one entry per person. Multiple entries made by the same person from various Facebook, Twitter or Instagram accounts or from the same IP address will not be accepted.
  5. Entry is via email, entries should be sent to healthylunchoff@musgrave.ie
  6. The competition will end on July 13th 2018, unless otherwise stated. MNI has the right to change the competition dates at any stage during the competition.
  7. The winner will be chosen by evaluating the entries submitted and MNI will select what it believes to be the best entries as winners using its sole discretion.  MNI will contact the winner(s) through the platform the competition was entered on. Winner must respond with their details (Full Name, Address and Mobile Number within 7 days unless otherwise stated). The winners will have 72 hours to redeem their prize in accordance with the instructions from MNI and upon receiving the letter/phone call they may be required to answer a question of skill and text back the response to redeem their prize.  If the winners do not redeem their prize within this time period, MNI reserves the right to pick another winner.
  8. In the event that a winner cannot be contacted or does not respond by within 7 days to the winner notification, an alternative winner will be selected from entries.
  9. The information you provide to us for this competition will only be used for this promotion and details of the names of the winners will be published on our web sites and will be made available to entrants on request for following the competition. Your personal details will be held for the purpose of the sending you the competition prize and are not held for any other reason and are not shared. However, in the event that you win the competition we may use your name in relation to your entry for advertising purposes and may identify you with any recipe provided.  Details of non-winning entries will be held for 3 months and will be permanently deleted after that.
  10. You agree that by entering this competition you assign the rights to any recipe other material provided to MNI who may use it in its advertising materials as it sees fit.
  11. You also confirm that any recipe or other material provided by you is your own work and is true and accurate and that you have not copied it without authority or and that there is no legal, contractual or other limitation to your submission of such material to us.
  12. MNI may use and share your personal information with businesses and suppliers that provide prizes for the Promotion and or with businesses and suppliers of services for the purpose of processing information on our behalf (e.g. printers or IT service providers).
  13. There is no cash or other alternative to the stated prize. The prize is non-transferable and non-refundable. Only one prize per winner per household.
  14. Winners will be notified by letter and/or by telephone according to the contact details supplied by the entrant, within 14 days of the closing date of the relevant prize draw.
  15. Entry is free but entrants should be aware that they may be subject to local call charges depending on their own individual arrangements for Internet access.
  16. Any breach of these Terms and Conditions may invalidate an entry and/or result in a forfeit of the prize.
  17. MNI does not accept responsibility for entries which are illegal, incomplete or damaged and these entries will not be accepted.
  18. MNI reserves the right to terminate, amend, and extend this promotion in wholly exceptional circumstances outside its control.
  19. MNI accepts no responsibility for any damage, loss, injury (other than our liability for personal injury or death as a result of its negligence) or disappointment of any kind suffered by any entrant in entering this competition, including as a result of any entrant winning or not winning any prize.
  20. These Terms and Conditions and any dispute or claim arising out of or in connection with them or their subject matter (including the Promotion), existence, negotiation, validity, termination or enforceability (including non-contractual disputes or claims) shall be governed by and construed in accordance with the laws of Northern Ireland.
  21. The Courts of Northern Ireland shall have exclusive jurisdiction in relation to any dispute or claim arising out of or in connection with these terms and conditions or their subject matter, existence, negotiation, validity, termination or enforceability (including non-contractual disputes or claims).

 

 


Greek Pasta Bowl

Greek Pasta Bowl
Greek Pasta Bowl
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 10 black olives sliced
  • 1 pinch Black Pepper
  • 1 tbsp olive oil
  • 120 g penne pasta
  • 100 g cherry tomatoes
  • 60 g Feta Cheese
  • 1 pinch salt

Method

  1. Cook the Penne pasta until it is al dente, not too soft.
  2. Fry the courgettes in a pan until they turn a little golden.
  3. When the pasta is ready, drain and place in a large bowl.
  4. Add the courgettes, tomatoes, olives and some seasoning and toss gently.
  5. Distribute into two bowls and top with the crumbled feta, a drizzle of olive oil and some extra freshly ground black pepper.

FRANK AND HONEST GETS FASHIONABLY SUSTAINABLE!

Ulster University and Frank and Honest join forces for student competition

Frank and Honest, who recently announced their commitment to become the first national coffee brand to move to 100% compostable coffee cups, has joined forces with the Ulster University to launch a competition asking their fashion students to create a wearable garment using only Frank and Honest compostable cups in their design.

The students will have their work cut out for them, explained Fergal O’Kane from Frank and Honest: “We are so thrilled to be partnering with the Ulster University and their incredible students.  We’ve made a commitment to using only compostable cups by September this year and we wanted to celebrate this by working with the designers and recyclers of the future who will help us to communicate the importance of sustainability in a really fun and visual way.”

The students will create detailed drawings of wearable fashion designs from which the judges, from the Ulster University and Frank and Honest, will choose the winner who will get a cash prize, the chance to make their creation and to have it exhibited at a special event.

“The winning designer will get a top prize of £1000”, explained Fergal.  “But most exciting of all is that the winning student will make the garment which former Miss Earth and reality TV star, Amira Graham, will model at a special event, later this year.”

Rachael Dickson, Associate Head of  Ulster University’s Belfast School of Art said: “We are helping to nurture and develop the design talent of the future at our creative hub here at Ulster University’s Belfast School of Art. This competition is a fantastic opportunity for our students to showcase their creativity and vision, whilst also highlighting important issues around sustainability. Our students are all individual artists, designers and makers with unique approaches and vision developed through our Textile Art, Design and Fashion programme, so I have no doubt we will see a lot of exciting and challenging new ideas explored in their designs.”

Amira Graham who is a Former Miss Earth NI, an annual international environmental-themed beauty pageant promoting environmental awareness, said: “This is a fantastic competition as it not only encourages creativity in the students but it also promotes the importance of sustainability in our society, with a key demographic.  I can’t wait to see what wonderful ideas the students come up with and to see the finished design.  Frank and Honest is leading the way with their compostable cups and I hope many more companies follow their lead.”

Frank and Honest, available in selected SuperValu, Centra and Mace stores, will replace all non-recyclable single-use coffee cups with a new compostable cup and lid from September this year. This new initiative has the potential to divert millions of coffee cups from landfill annually.

The certified compostable coffee cups will be made from plant-based materials. After use, they can go in the brown bin and will biodegrade with food waste in under 12 weeks, creating nutrient-rich compost to feed Northern Ireland soils.

Find out the handiest place for you to get some Frank and Honest goodness at www.frankandhonest.ie.

For further information, please contact Michael McCrory, Communications Manager, 07890 636207, Michael.mccrory@musgrave.ie

 

Wednesday 23rd May 2018 – Press Eye Northern Ireland
Photo by Press Eye
Frank and Honest just announced their commitment to become the first national coffee brand to move to 100% compostable coffee cups and to celebrate Fergal O’Kane (second right) from Frank and Honest, (l to r) Rachael Dickson, Associate Head of Ulster University’s Belfast School of Art, Caoimhe Scullion, textile, art, design and fashion student at Ulster University’s Belfast School of Art and former Miss Earth, Amira Graham have launched a competition asking textile, art, design and fashion students at Ulster University to create a wearable garment using only Frank and Honest compostable cups. Fergal said: ‘We are so thrilled to be partnering with the University of Ulster and their incredible students. We’ve made a commitment to using only compostable cups by September this year and we wanted to celebrate this by working with the designers and recyclers of the future who will help us to communicate the importance of sustainability in a really fun and visual way.’ The winner will get £1,000 and get the chance to make their design which will be exhibited at a special event later this year. Find out the handiest place for you to get some Frank and Honest goodness at www.frankandhonest.ie.


Fish and Roasted Vegetables

Fish and Roasted Vegetables
Fish and Roasted Vegetables
Servings:2
Preparation Time:3
Cooking Time:10
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Ingredients

  • 1 Pinch Black Pepper
  • 2 Centra Courgette Thickly Chopped
  • 1 tbsp Centra Olive Oil
  • 2 Fresh Cod Fillets Or any fish of your choice
  • 1 clove garlic Crushed
  • 40 g mushrooms
  • 150 g onion
  • 1 red pepper Diced
  • 1 pinch salt

Method

  1. Lay out 2 sheets of tin foil.
  2. Divide the veggies into groups, and portion them out on each sheet of tin foil.
  3. Sprinkle each veggie packet with seasonings and add 1 tbsp oil to each packet.
  4. Carefully fold and roll up the veggies in the tin foil. Wrapping the packets with a second sheet of tin foil before roasting this will help keep everything together and keep the oil from leaking out.
  5. Roast over grill for about 5 minutes on each side.
  6. Cut open the packets (be careful - contents are very hot!)

Pepper Steak

Pepper Steak
Pepper Steak
Servings:4
Preparation Time:5
Cooking Time:15
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Ingredients

  • 450 g Centra Fresh Irish Sirloin Steak
  • 2 tbsp Centra Olive Oil
  • 3 Centra Scallions sliced diagonally, with the green and white parts separated
  • 2 tbsp Fresh Ginger Grated
  • 4 clove garlic
  • 12 Mini Sweet Pepper

Method

  1. In a large bowl, combine all the ingredients for the marinade.
  2. Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 min.
  3. Add some cooking fat to a pot placed over a medium-high heat.
  4. Add the peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes.
  5. Transfer to a plate.
  6. Remove the steak from the marinade and add to the same pot.
  7. Sauté until brown (about 2-3 minutes), stirring occasionally.
  8. Return the vegetables to the pot, add the green parts of the scallions, cook for another minute, and serve.

Turkey Burgers

Turkey Burgers
Turkey Burgers
Servings:4
Preparation Time:5
Cooking Time:20
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Ingredients

  • 1 Centra Free Range Eggs Beaten
  • 1 Handful Coriander Chopped
  • 2 clove garlic Crushed
  • 1 tbsp ground cumin
  • 1 onion Finely Chopped
  • 2 tbsp Paprika
  • 1 pinch salt
  • 2 jalapeno pepper
  • 500 g Turkey Mince

Method

  1. Rinse the turkey mince in a little cold water.
  2. Combine all ingredients in the mixing bowl with your hands, being sure to mix well.
  3. Roll out into 8 generous sized balls on a chopping board, and then flatten into burger shapes.
  4. Heat a grill to a medium-high heat.
  5. Grill the burgers for 6 – 8 minutes each side, making sure they are thoroughly cooked through.
  6. Meanwhile, peel the avocados and remove the stone.
  7. In a mortar and pestle or a bowl, crush the garlic clove with a little sea salt to form a paste.
  8. Scrape into a bowl with the two avocados, and mash to a pulp with a potato masher.
  9. Squeeze in the lime juice, black pepper and coriander and mix well. Serve on the side with the burgers.

Chicken & Broccoli

Chicken & Broccoli
Chicken & Broccoli
Servings:4
Preparation Time:5
Cooking Time:35
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Ingredients

  • 1 Pinch Black Pepper
  • 1 Broccoli
  • 150 g Centra Kale
  • 2 Chicken Breast
  • 1 tbsp Coconut oil
  • 1 tbsp Mixed Spices
  • 150 g mushrooms
  • 0.5 Onion Cashews
  • 1 tbsp Paprika
  • 1 Handful Parsley
  • 1 red pepper
  • 1 Pinch salt
  • 0.5 Cube Vegetable Stock
  • 1 yellow pepper

Method

  1. Cook chicken in the oil on a med-high heat and brown while adding onion, all seasoning and garlic.
  2. Separately boil broccoli & kale.
  3. When chicken is cooked thoroughly add peppers, mushrooms & parsley, stock cube with a little hot water, you can add more seasoning if desired.
  4. Stir around and lower heat, then add cashews.
  5. Simmer for a further 15 minutes until broccoli & kale is ready.
  6. When broccoli is cooked (not too soft) add it to chicken and veg in wok and stir.
  7. Use kale as a bed base for dish and add the chicken and broccoli.

Chicken Soup

Chicken Soup
Chicken Soup
Servings:4
Preparation Time:5
Cooking Time:30
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Ingredients

  • 1 Carrott Shredded
  • 700 g Chicken Breast Cooked and Shredded
  • 1 litre chicken stock
  • 3 cloves garlic Peeled and Crushed
  • 1 Piece Ginger
  • 100 g mushrooms Sliced
  • 3 Onions Sliced
  • 1 pinch salt
  • 0.25 tbsp Turmeric

Method

  1. Pour the chicken broth into a medium pot and add the ginger, turmeric and garlic.
  2. Bring to a boil then reduce to a simmer for 20 to 30 minutes.
  3. Using a slotted spoon remove the ginger and garlic. Discard.
  4. Add the chicken, mushrooms, onions, carrot and if desired your noodles.
  5. Heat about 5 minutes on medium-low or until everything is warmed through.
  6. Taste and adjust the seasoning with sea salt.