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recipes

If you’re looking for ideas for lunchtime … look no further. We’ve teamed up with Dubliner Lighter to bring you our favourite cheese recipes that are perfect for lunch.

Dubliner Lighter Courgette Fritters

These are so gorgeous and they’re ridiculously easy to make.

Makes 9 – 12 fritters, depending on size, and has 102kcal/100g

Ingredients

2 Courgettes, grated

85g flour

3 spring onions, finely sliced

2 eggs

100g Dubliner Lighter White, grated

½ tsp salt

¼ tsp black pepper

Method

Place all ingredients together in a large bowl then mix until all ingredients are combined.

Heat a large frying pan over medium high heat, when hot, lower temperature to medium heat then add a drizzle of olive oil.

Drop large spoonful’s of mixture into the pan, use the back of the spoon to flatten fritters slightly and cook for about 4 minutes. Flip fritters over and cook for another 3 – 4 minutes.

Leave cooked fritters to drain on paper towel while you cook the remaining mixture.

Serving tip: Delicious served with a dollop of sour cream.

 

Dubliner Lighter Phyllo Pizza

Who doesn’t love pizza? This one is seriously tasty and makes a great homemade alternative to the shop bought ones.

This recipe makes one pizza, and 241kcal / 100g

Ingredients

Makes 1 pizza

Ingredients

3 phyllo pastry sheets

Olive oil

2-3 tbsp passata

4 slices Dubliner Sliced Lighter Red

4 slices Dubliner Sliced Lighter White

Salt & pepper

Toppings: tomato, mushroom, rocket, peppers, onions, corn – really anything you love

Method

Preheat oven to 220°C / 200°C fan assisted and line a baking tray with parchment paper.

Lay 1 sheet of phyllo onto the baking tray then lightly brush one half with olive oil. Fold pastry in half then brush the top lightly with olive oil. Lay another sheet of phyllo on top, making sure the edges are mostly lined up, then repeat above steps until you have 6 layers of phyllo in total.

Spread passata over the pastry then arrange Dubliner Lighter slices on top. Add your favourite toppings to your pizza then bake in the oven until edges are crisp and golden, about 4 -5 minutes.

Enjoy while hot.

 

Dubliner Lighter Sweet Potato Taco Fries

Sweet potato tacos are a real favourite of mine at the moment, perfect for a lunchtime pick me up, they’re tasty and warming.  In fact, they would suit any meal time. This one is simple to pull together, and of course it’s with Dubliner Lighter cheese which has 33% less fat.

This recipe serves 4 and has 104 kcal / 100g

Ingredients

– For the fries

2 large or 3 medium sweet potatoes

Olive oil

Salt & pepper

– For the mince

500g beef mince

1 onion, roughly diced

1 carrot, finely diced

1 red chilli, roughly chopped

1 packet taco seasoning

2 tbsp

tomato purée

1 tsp salt

½ tsp ground black pepper

1 can kidney beans, drained

– To serve

Dubliner Lighter White, grated

Crème fraîche

Fresh chilli, sliced

 

Preheat oven to 200°C / 180°C fan assisted and line a baking tray with tinfoil. Cut sweet potato lengthways into wedges then loosely arrange on prepared baking tray. Drizzle with olive oil and sprinkle generously with salt and a bit of pepper. Lightly toss.

Bake until cooked through, 15-20 minutes.

Meanwhile for the mince, heat a large pan over high heat, when hot drizzle with olive oil then add the mince. Cook until mince is browned.

Lower heat to medium then add the onion, carrot and chilli. Cook until the onions have softened, 2-3 minutes.

Add the taco seasoning, tomato purée, salt and pepper, stir through. Add the kidney beans then leave to simmer on low heat until the sweet potato fries are cooked.

To serve, spoon mince on top of sweet potato fries then top off with a generous handful of grated Dubliner Lighter White cheese, crème fraîche and sliced chilli.

 

Dubliner Stuffed Aubergine Boats

This is a brilliant way to include Aubergine in your diet, providing you with fibre, vitamins B1, B6 and potassium. They’re also full of antioxidants (the skin especially), so if you’re not already eating them, start now.

This recipe serves 4 and has 133 kcal / 100g

Ingredients

2 aubergines

Olive oil

1 red onion, roughly chopped

3 cloves garlic, minced

½ tsp salt

125g cherry tomatoes, quartered

100g quinoa, cooked in vegetable stock

200g Dubliner Lighter Red Cheese, grated

Pine nuts, optional

Method

Pre-heat oven to 200°C / 180°C fan assisted and line a baking tray with parchment paper.

Cut the aubergines in half lengthways. Using a sharp knife, cut a 1cm boarder inside aubergine halves, then use a spoon to help remove the flesh from the middle. Roughly dice the removed aubergine flesh and set aside.

Brush hollowed out aubergine boats with olive oil, place cut side up on the baking tray then bake for about 20 minutes until cooked and the edges are starting to char slightly.

Meanwhile, prepare the filling. Heat a large frying pan on medium high heat then drizzle with 1-2 tbsp olive oil. Add the diced aubergine and allow to brown slightly, stirring occasionally. Lower the heat to medium low and continue to cook until aubergine is mostly cooked through.

Add the onion, garlic and salt and cook until onion is tender, stirring occasionally. Stir in the cherry tomatoes and cooked quinoa, cook for further 5 minutes until tomatoes start to soften and release their juices. Remove from heat and stir in 150g of the grated Dubliner Lighter Red cheese.

Spoon filling into the roasted aubergine boats and sprinkle each with pine nuts (or any other seed of your choice) and the remaining 50g grated Dubliner Lighter Red cheese.

Return to the 200°C / 180°C fan assisted oven and bake for 10 minutes, or until the cheese on top has melted.

Serve immediately.

 

Dubliner Burrito Bowl

Don’t spend a fortune at lunchtime buying these – not only are they expensive, but they won’t taste half as good as the one you make yourself.

This recipe serves 4 and has 110 kcal / 100g

Ingredients

For the mince

2 tbsp olive oil

500g beef mince

1 onion, chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp cayenne pepper

1 (400g) can chopped tomato

1 (400g) can kidney beans, drained

250ml beef stock

Salt & pepper

For the salsa

4 tomatoes, seeds removed & finely chopped

¼ red onion, finely chopped

1 garlic clove, minced

1 tbsp fresh lime juice

½ red chilli, finely chopped (optional)

To assemble

4 portions cooked basmati rice

Cooked mince

2 avocados, sliced

Salsa

150g Dubliner Lighter Red Cheese

Sour cream

Fresh coriander, roughly chopped

Method

To cook the meat, heat pan on medium high heat. Add olive oil then add the mince. Break up large pieces with a fork and spread out over surface of the pan. Brown the meat, stirring occasionally.

Lower heat to medium then add the onion, cook for 1-2 minutes. Add the garlic and cook further 1 minute.

Stir in the cumin, smoked paprika and cayenne pepper. Add the chopped tomato, kidney beans and beef stock. Stir to combine, then leave to simmer on medium low heat until half of the liquid has been reduced, stirring occasionally. Between 15-20 minutes. Taste for seasoning, add salt & pepper as needed. Remove from heat.

While mince is cooking, make the salsa. Combine all salsa ingredients and stir together. Chill in the fridge until needed.

To assemble the burrito bowl, spoon a layer of cooked Basmati rice into serving bowls. Spoon cooked mince over about half of the rice, then spoon fresh salsa next to the mince, covering about 1/8 of the rice. Arrange half an avocado on top, then sprinkle generously with Dubliner cheese. Garnish with fresh coriander and serve with sour cream on the side.

 

These gorgeous recipes are all made with Dubliner Lighter which has 33% less fat, for more great recipe ideas you can follow them here on facebook or here on insta.

 

 

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Plates are empty, the dishwasher is full, there's a Christmas film on the telly and your Dad is already nodding off in his armchair. 

The hours and days after your Christmas dinner has finally digested are traditionally a time to feast of turkey sandwiches – and lots of them. 

However, we'd all like to think that our culinary skills have progressed a bit over the past year, and what better way to put them to the test than by creating scrumptious dishes from the Christmas leftovers? 

And to help, we've rounded up some of our favourite leftover turkey recipes that are both simple to make and oh-so tasty. 

Enjoy! 

Turkey Bubble & Squeak 

 

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Creamy Turkey Pot Pie Mac and Cheese

 

A post shared by Gerry Speirs (@foodnessgracious) on

Leftover Turkey Chilli Con Carne

 

A post shared by Eb Gargano (@easypeasyfoodie) on

Creamy Turkey & Potato Soup

 

A post shared by Dianne (@deliciousasitlooks) on

Enchilada Bake With Leftover Turkey

 

A post shared by Yuli Cooks (@yulicooks) on

Turkey Tetrazzini

 

A post shared by Tovolo (@tovolous) on

Asian Inspired Turkey Soup

Leftover Turkey Paella

 

A post shared by Eb Gargano (@easypeasyfoodie) on

Leftover Turkey Spicy Miso Ramen

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For most people, during the week, breakfast is usually a bowl of porridge or a bit of toast quickly gobbled up on the way to work/college. 

At the weekend, especially if we had *a few* on Friday or Saturday night, we usually crave something a little heartier… 

Try the essential brunch recipes and go for a nap. Everything will be fine. 

1. Eggs Benedict

2. Spicy egg ham scramble

3. Chocolate chip pancakes

4. Big breakfast rostis

5. Avocado toast

6. Banana and blueberry French toast

7. Breakfast tacos

 

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If you are coeliac or gluten-intolerant, pizza is usually off the menu, unfortunately.

This is why in her cookbook Finn's World, author Finn Ní Fhaoláin, suffering from the condition herself, has come up with a gluten-free pizza that you can make at home. 

The recipe is actually quite easy, so don't hesitate to give it a go!

I Can’t Believe It’s Not Cardboard – Thick Crust Pizza

Makes enough for 4 mini (15cm) pizzas 

Base
1 cup (120g) GF self-raising flour, plus extra for rolling – Doves Farm Organic is tip top: great ingredients and no chemicals!
pinch of salt
1 cup (250g) Greek yogurt 
2 tbsp olive oil

 

Toppings
big handful (30g grated or ½ ball sliced) mozzarella for each mini pizza
1 cup (225g) tomato frito – a wonderful Spanish invention where they have already added the garlic and seasoning to the tomato; if your local supermarket doesn’t have it, passata with some oregano, garlic powder and salt will do
2 chestnut mushrooms
2 pineapple rings in juice – not syrup, no need for that nastaay sugar
2 slices Serrano or Parma ham

Preheat the oven to 180°C. Line 2 baking trays with baking parchment – this stops the pizzas from sticking and makes them easier to move. 

Chuck the flour and salt in a big bowl. Make a well in the middle of the flour and pour in the yogurt and olive oil. Mix the lot together with a wooden spoon to make a sticky dough.

Now the fancy looking bit. Pour about ⅓ cup of flour on a big chopping board and smooth it out a bit. For non-gluey hands, quickly dust your hands with flour. I love doing this as it reminds me of ‘chalking up’ for weight lifting. Time to show this dough who’s boss!

Working with ¼ of your dough at a time, grab a chunk and drop it on the floured board. Roll it around till you have a floury ball – if the dough feels too wet just add more flour. Warning: this GF version will never be as gluey as regular pizza dough and will feel softer than you’d expect, so none of that fancy swinging it around the place! 

Next, pop a ball of dough onto on side of your papered-up baking tray (you should fit two small pizzas on an average tray). Cover your rolling pin in flour to stop the dough sticking. Roll the pizza base out by moving the dough a quarter turn clockwise after each roll. This stops the dough from breaking and keeps the nice round shape. Using your hands, flatten the dough in the centre and squish the edges to create a thick-crust pizza. 

Repeat till you have 2 mini pizzas for each tray. Pop the trays in the oven for 10 minutes to partially cook the dough.

For the toppings, thinly slice the mushrooms and chop the pineapple into chunks. I love Serrano ham for a little twist on the classic Hawaiian – it adds such a great flavour and you can cut thin strips using a scissors.

Take the pizza bases out of the oven, and now it’s time to customise! Do you like loads of sauce? Not too much cheese? I like a good dollop of sauce, but plenty of space for plain crust that I can use for dippies later.
 
Spoon on your sauce, spread it out then grab a good handful of cheese and sprinkle over each pizza. Pop the bases back in the oven for 5–10 mins to let the cheese melt. After this take them out, arrange your mushrooms, pineapple and ham and pop back in for another 10–15mins till the cheese is golden brown.

To Serve: For a healthier dinner, this pizza goes great with salads and some sweet potato fries. For naughty nights, scoff two of the mini pizzas, wash down with a GF beer or a nice cider and keep your crusts for dipping in a creamy garlic mayo – 4 tbsp mayo, ½ tsp garlic powder and ½ tsp oregano.

This base works brilliantly with any combo of toppings and sauces you can dream up – think salsa instead of tomato sauce, or if cow’s milk doesn’t agree with you, try goat’s yogurt in the base and melty goat’s cheese with sundried tomatoes and artichokes as a topping. 

 

 

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We can't really think of a breakfast that is as easy to make and highly nutritious as porridge.

Oats are a great source of fibre and energy that keep us fuller for longer, and mixing things up with the toppings prevents it from ever getting boring!  

To make the base of a porridge for one person, place one scoop of oats and 3 scoops of liquid (water, milk, almond milk…) in the microwave for 2 minutes, stirring halfway.

Once you have mastered this base, you can play around with toppings!

1. Cinnamon + chia seeds + peanut butter

Add the cinnamon and chia seeds to the oats before you place your bowl in the microwave, and drizzle with peanut butter before serving.

2. Goji berries + coconut flakes + milled linseeds

Once your porridge is ready, add about a tablespoon of each topping.

3. Cinnamon + raisins + almond butter

Add the cinnamon and raisins to the oats before you cook them so the raisins get re-hydrated. Add a teaspoon of almond butter before serving.

4. Turmeric + banana + almond butter

Add a pinch of turmeric to the oats before you cook them, them add about 1/2 sliced banana and a teaspoon almond butter. 

5. Cacao powder + strawberries + almond flakes

Add the cacao powder before cooking the oats, then add sliced strawberry and scatter with almond flakes. 

So, which one will you be trying? 

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There is no doubt that cheesecakes are among the most delicious, indulgent desserts. 

What is great about them also is how easy they are to make, so why not bake one for your friends this weekend?

Whether you like simple, fruity or chocolatey, we have the best recipes of cheesecakes you NEED to try! 

1. Nutella cheesecake

2. Mango cheesecake

3. Bailey's cheesecake

4. Chocolate cheesecake

5. White chocolate cheesecake

6. Salted caramel cheesecake

7. No-bake strawberry cheesecake

8. Chocolate chip cookie cheesecake

9. Blueberry gin and tonic cheesecake

10. Kinder Bueno cheesecake

11. Raspberry with lemon cheesecake

 

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It is still the beginning of September but the weather is definitely getting colder, which means it is time to get ready for autumn.

After a rainy and windy day, there is nothing more comforting than getting into your pyjamas with a nice big bowl of soup.

With these delicious recipes, you can get a tasty dinner in no time, and also enjoy it for lunch tomorrow.

1. Ten-minute tomato soup

2. Carrot soup

3. Spiced lentil and ginger soup

4. Roasted butternut squash soup with toasted pumpkin seeds

5. Potato and courgette soup

6. Roasted pepper and tomato soup

7. Leek and potato soup

8. Pea and mint soup

9. Thai coconut chicken soup

 

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Cheap, quick to make, so delicious: what's not to like about pasta and noodles?

While we often just throw half a pack of pasta into boiling water, open a jar of ready-made sauce and hope for the best, there are ways to make your pasta dish extra tasty.

Try the recipes below to spice up your pasta and noodle game! 

1. Red pesto spaghetti

2. Prawn pad thai

3. Chicken fajita pasta

4. Stuffed conchiglione

5. Stir-fried chilli beef

6. Creamy carbonara

7. Tagliatelle with pancetta, olives and crème fraîche

8. Chicken with asparagus and penne pasta

9. Stir-fried ginger chicken

 

 

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Like the upstanding millennials that we are, we adore a good brunch. But more than a good brunch, we adore a cheap brunch.

And what could be cheaper than brunch dishes you can whip up from the comfort of your own kitchen?

Ladies, we give you our three favourites…

Ham and cheese womelette

  • 2 eggs
  • 1 slice of ham, chopped
  • ½ cup of grated cheese
  • 1 tsp paprika
  • Spring onions to taste

Whip the eggs until they create a light foam. Add the cheese, ham, paprika, salt and pepper. 

Preheat the waffle maker and spray with oil. Pour the mix into the waffle maker and cook for about 4 minutes.

Scatter with spring onions and more cheese if desired. Enjoy!

 

Brunch frittata

  • 80g grated cheese     
  • 8 free range eggs
  • 200g potatoes, peeled and finely sliced
  • 1 onion, finely chopped    
  • 4 rashers, chopped
  • 1 handful baby spinach leaves
  • 2 tbsp olive oil
  • 1 tsp paprika

Put the sliced potatoes in a pot of boiling water and simmer for 10 minutes. Drain them and set aside.

Heat the oil in a large frying pan and add the onion and the chopped bacon. Cook for about 5 minutes. Set aside.

Keep the pan on the heat and place the sliced potatoes in one layer on the bottom of the pan. Scatter the bacon, onion and the spinach. Cook for about 3 minutes, until the spinach starts to soften. 

Beat the eggs until they form a light foam, add some pepper, the paprika and the cheese.

Add the egg mixture to the pan, put a lid on it and cook over medium to low heat for 10 minutes, or until the eggs are cooked through. 

Serve cut into wedges with a some cherry tomatoes and sliced avocado if desired.

Breakfast baked potatoes

  • 4 medium potatoes, cooked
  • 4 free range eggs
  • ½ onion, finely chopped
  • 100g bacon, chopped sliced
  • 75g grated cheddar
  • A few sprigs of chives
  • Salt and pepper
  • Olive oil
  • Sour cream, to serve

Preheat oven to 180°C. In a large pan, heat a tablespoon of olive oil and cook the onions until translucent. Add the bacon and cook for 3 minutes.

Cut out the top of each potato and scoop out most of the inside (you can keep it to make potato croquettes).

Stuff each potato with the bacon and onion mix, some cheese then crack one egg inside. Season with salt and pepper. Add more cheese on top and place on a lined baking sheet. Cook for about 20 to 25 minutes.

Top with chopped chives and serve with baby spinach and a dollop of sour cream if desired.

 

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When it comes to breakfast, we can't think of anything healthier and less time-consuming in the morning than overnight oats.

Basically, you do all the prep in the evening, and all you have to do in the morning is taking it out of the fridge.

Sometimes, we like it super simple, just mixing milk (or non-dairy alternatives) and oats. But sometimes, we feel like mixing things up a little and making it a bit fancier. 

With the deadly oat-spo we have gathered below, not a chance to ever get bored!

1. Orange vanilla overnight oats

2. Cocoa nibs and pomegranate overnight oats

3. Chia jam overnight oats

4. Overnight oats with peanut butter, chocolate chips and coconut

5. Chocolate chia overnight oats

6. Blueberry pie overnight oats

7. Toasted coconut overnight oats

8. Pecan pie overnight oats

9. Brownie batter overnight oats

 

 

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Who loves spending hours in the kitchen in the evening to get dinner ready? Well, not us anyway.

But when you need to get dinner ready in only a few minutes, there is more you can do than get a cheeky takeaway or go for frozen or canned food. 

The recipes below are tried and tested favourites that guarantee a tasty feed and no time wasted. 

1. Gnocchi with lemon and chive pesto

2. Pitta pizzas

3. Stir-fried ginger chicken

4. Thai beef salad with noodles

5. Asparagus and ham omelette

6. Smoked bacon and potato frittata

7. Red pesto spaghetti

8. Chicken pesto salad

9. Tabouleh

10. Vegetable quesadillas

11. Prawn pad thai

 

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To be honest, we can't think of a better way to celebrate Sunday (and maybe help cure this nasty hangover) than a little chocolate treat!

With the following recipes, you will satisfy your sweet tooth and get a much needed chocolate fix. 

If you really don't feel like baking today, maybe ask the help of a friend…

1. Chewy gooey flourless chocolate cookies

2. Chocolate chip pecan blondies

3. 3-ingredient flourless chocolate cake

4. Cookie chocolate cheesecake bars

5. Frosted chocolate moka cupcakes

6. Chocolate crême brûlée

 

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