The Lidl Ireland Takeover: Week 2 đŸ´

Hey guys, I hope you’re all keeping and feeling great today. 😃👍

 
As you may know, last week marked the beginning of my foodie take over on Lidl Ireland’s social media pages. During the past few days I’ve been sharing recipes for everything from easy-bake oat scones, to easy ways of getting some nourishing kale in, to versatile wholesome stews – all of which you can now view in my earlier post. 😃

This week I’ll be introducing you to some accessible snacks that you can throw together using ingredients right from the Lidl Ireland shelves in just a few quick and easy steps. As a college student, I’ve been living off the wholesome snack boxes which are a great way to bring the study an extra mile, feeding on substantial nuts and berries and in an extremely tasty way too!

img_4416
Hummus, on the other hand, is just a life saver when it comes to shushing the tummy between meals; it’s extremely versatile too, tasting great with a little carrot or beetroot being thrown into the mix. 😉

I hope you enjoy the posts guys, and if you’d like to share how you get on with them, don’t forget to either tag @lidlireland or hashtag #EndorphinStew in your progress on Instagram. 😉🍴

Sweet and Savoury Oat Loaf

OB5

Sweet: Raspberry Bread

OB4

INGREDIENTS

  • 210g of Oaticilous Jumno Porridge Oats
  • Coolree creamery natural yogurt, 3 tblspns
  • Kania Ground Cinnamon, 1.5 tblspns
  • Kilderg Squeezy Honey, 1.5 tblspns
  • Medium sized banana, x1
  • Belbake Baking Powder, 1 tblspn
  • Kania Sea salt, 1 teaspn
  • Fresh raspberries, 1/2 a punnet
  • Belbake Vanilla Extract, 1 teaspn
  • Casaburo Olive spread

INSTRUCTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. Pour the oats into a mixing bowl followed by the baking powder and salt. Mix the contents together well, before adding in the cinnamon, honey, vanilla extract  and the banana (mash very well first).
  3. Mix all ingredients together before adding in the raspberries, followed by the yogurt. 3 tblspns was enough to completely bind the mixture for me, but if you feel you need more yogurt, feel free to add it in.
  4. Line the sides and base of a small loaf tin (I use a silicone one as I find it’s much easier to use) with some olive spread (kitchen paper can be used for this).
  5. Pour the mixture into the loaf tin, patting it down with the back of a tblspn and leaving some room for the mixture to rise.
  6. Bake for approx. 17-20 mins (more if needed). Leave the loaf on a cooling rack for at least 10 mins before serving. The sweet bread goes very well with some olive spread and jam or topped with natural yogurt and berries.

Savoury: Cheesy Rosemary Bread

OB1

INGREDIENTS

  • 210g of Oaticilous Jumno Porridge Oats
  • Coolree creamery natural yogurt, 3 tblspns, 6.5blspns
  • Grated Rathdaragh mature cheddar, 60g
  • Fresh rosemary, 3 tblspns
  • Kania Coriander seeds, 2 tblspns
  • Fresh red currants, 1.5 tblspns
  • Alesto Walnuts, 40g
  • Pumpkin seeds, 40g – we don’t stock these continually
  • Balbake Baking powder, 1 tblspn
  • Kania Sea salt, 2 teaspns
  • Kania Black pepper, 2 teaspns
  • Casaburo Olive spread

INSTRUCTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. Pour the oats into a mixing bowl followed by the baking powder and salt. Mix the contents together well, before adding in the cheese, rosemary (chopped and dry fried for 2 mins), coriander seeds (dry fried for 2 mins and ground with a mortar and pestle to infuse flavours), walnuts, pumpkin seeds, and black pepper.
  3. Mix all ingredients together before adding in the red currants, followed by the yogurt. 6 tblspns was enough to completely bind the mixture for me, but if you feel you need more yogurt, feel free to add it in.
  4. Line the sides and base of a small loaf tin  with some olive spread.
  5. Pour the mixture into the loaf tin, patting it down with the back of a tblspn and leaving some room for the mixture to rise.
  6. Bake for approx. 25 mins (more if needed). Leave the loaf on a cooling rack for at least 10 mins before serving. The savoury bread goes very well with some of Lidl’s gorgeous olive spread.

Wholefoods Snackbox

SB 2

Looking for a tasty and convenient way to get the best out of Lidl’s finest wholefoods? Try a snack box! What a way to bring more life to your lunch with the combo of fresh fruits and nourishing nuts; the best thing about it isn’t only the health benefits, its how much you’ll look forward to eating it all! You can throw together your own concoction any way you like, but I chose to include:

  • Bellarom dark chocolate
  • Alesto mixed nuts
  • Fresh raspberries
  • Alesto almonds
  • Grapes
  • Pumpkin seeds – don’t stock these
  • Pomegranate seeds

Homemade Hummus

Hummus

INGREDIENTS

  • Tahini/sesame seed paste – don’t stock this
  • Kania Cumin
  • Freshona Chickpeas
  • Deluxe Rapeseed oil
  • Large lemon, x1

INSTRUCTIONS

  1. Place 1 tin of organic chickpeas into a sieve and run some cold water through them (prevents the build-up of flatulence).
  2. Blend the chickpeas together with the juice of 1/2 a large lemon (watch the seeds), 2 tblspns of cumin, 1.5 tbl spoons of tahini/sesame seed paste, and 3 tbl spoons of rapeseed oil.
  3. I much rather my hummus thick, but if blending becomes a problem, add in a little more lemon juice or water.
  4. Extend a healthy habit by serving this with Lidl’s delicious, freshly baked wholegrain bread loaf.

Nice Cream

nice cream 2

INGREDIENTS

  • Frozen banana slices, x3 cups
  • Fresh mint, 2 tblspns finely chopped
  • Frozen blueberries, .5 cup

INSTRUCTIONS

  1. After chopping up, freezing, and storing the banana pieces in an airtight container overnight, simply add them to a small food processor or high powered blender along with your chopped fresh mint and frozen blueberries.
  2. After blending them the first time, the mixture will appear clumpy and uneven. Scrape down the sides of your blender/food processor and mix the ingredients as best you can with a spoon.
  3. Keep repeating the procedure of blending and mixing until a very smooth, creamy mixture emerges with blending.
  4. You can serve the ‘nice cream’ immediately, albeit quite soft, or store it in an airtight container in the freezer for a few hours before serving like proper ice-cream.
  5. Enjoy!

Kale Turkey Burgers (Makes 4)Turkey Burgers 1

INGREDIENTS

  • Bally Manor Fresh Irish turkey mince, 350g
  • Connell Farm Eggs, x2
  • Batts Dijon mustard, 1 tblspn
  • Wholegrain bread blended, x3 slices
  • Freshona Tomato purĂŠe, 1 tblspn
  • Hot sauce, 4 drops
  • Freshly chopped parsley, 2 tblspns
  • Fresh kale (wilted in microwave for 1 min) leaves from 2 large stalks
  • Kania Salt and pepper
  • Deluxe Rapeseed oil

 

For the side:

  • Large sweet potatoes, x2
  • Kania Cayenne pepper, 2 tblspns
  • Deluxe Rapeseed Oil
  • Golden Sun Wholegrain brown rice, 1/2 a bowl
  • Bell peppers, x3
  • Coolree Creamery Natural yogurt
  • Kanpur Garden Mango chutney
  • Fresh vine tomatoes
  • Spinach leaves

INSTRUCTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. Peel, wash and chop up your sweet potatoes into chunky chip sizes. Spread the rapeseed oil out over two large trays using some kitchen paper, evenly disperse your sweet potato fries, sprinkle on the cayenne pepper and drizzle them with some more oil. Bake for approx. 30-35 mins or until the chips are crispy and golden.
  3. Add all of the turkey burger ingredients to a mixing bowl. Using a spoon or thoroughly washed hands, mix everything together very well and then roll the mixture into 4 equal-sized burgers. Leave them all on a side plate for now.
  4. Drizzle a little rapeseed oil onto a large sized pan. When the oil is hot, place your burgers onto it, cover them with a lid and bring down to a low heat.
  5. Flip your burgers after five minutes and keep an eye on them until they’re all fully cooked throughout. Place aside.
  6. To make your pepper cups, chop all 3 in half, remove the insides and fill with the boiled rice. Stuff them with some small, chopped vine tomatoes, drizzle with rapeseed oil and bake for approx. 12 mins (more if needed).
  7. A nice sauce to have with the sweet potato fries is a dollop of natural yogurt mixed with a teaspn of mango chutney. I find the turkey burgers very flavoursome as they are so a drizzle of olive oil onto them do me .

As always, thanks a billion for taking the time to read this today guys! If you like what you’ve seen, you can keep up with future posts by checking out my Facebook or Instagram pages, or by dropping your email into the subs box below. 😊

Until the next time,
Happy healthy eating,
Ryan. 🍴

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