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Soooo much easier than a regular banoffee pie, and with no waste. Adjust the ingredients according to your number of guests. Whip up this dessert in minutes for an impromptu girls night in, decadent and rich but so, so simple.

What you’ll need:
Serves 4

  • 4 small bananas
  • 4 dark chocolate digestives, crushed
  • 2 flakes
  • 4 tbsp whipped cream
  • 4 tbsp caramel (sold in cans in baking isle, also called dulce du leche)

What you do:

  1. Slice the bananas and divide them evenly between the glasses.
  2. Sprinkle the crushed biscuits over the banana.
  3. Pour 1 tbsp of caramel over each dessert.
  4. Add 2 tbsp whipped cream to each dessert.
  5. Crumble the flakes over each dessert.
  6. Serve chilled.
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This granola recipe is so simple and perfect for those of us who shudder at the thought of porridge. A tastier alternative for getting healthy oats into your diet!

What you’ll need:

  • 150g rolled oats
  • 2 tbsp honey
  • 80g mixed nuts
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 2 tbsp desiccated coconut
  • 1 tsp cinnamon powder

 What you’ll need to do:

  1. Preheat oven to 180. Line a baking tray with parchment paper.
  2. In a large bowl combine the oats, nuts, seeds, cinnamon, and coconut.
  3. Pour in the honey and using your hands (to get the granola cluster effect) mix the honey with the oats mixture.
  4. If the mixture seems dry add a little more honey.
  5. Transfer the granola mixture to the lined baking tray and spread out as sparsely as possible to ensure even cooking.
  6. Cook for about 20mins, regularly shaking up the oats with a spoon to make sure it all gets cooked.
  7. Remove and allow to cool. Store in an airtight container.
  8. Serve for easy, healthy and fast breakfasts with greek yoghurt, strawberries and banana.
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This is a great weeknight meal when your cupboards are almost bare and your will is low!

Serves 1

What you’ll need:

  • 1-2 small round pittas
  • 1 tsp tomato purée per pitta
  • grated cheddar/mozzarella
  • Toppings: onion, peppers, tomato, sweetcorn, ham, pepperoni; the opportunities are endless!

 What you’ll need to do:

  1. Sprinkle the pitta lightly with water and place under the grill for 2-3 mins turning once.
  2. Remove and spread the purée on top of the pitta.
  3. Add your cheese and then your toppings, whatever you want!
  4. Place back under the grill until the cheese is melted, bubbly and lovely.
  5. Allow to cool and serve with some salad.
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This soup is great for those nights you just can’t face a big heavy meal. The gentle Thai spices mesh wonderfully with the coconut milk, so this will soon become a firm favourite.

What you need:
Serves 2

  • 1 x 400g light coconut milk
  • 1 tbsp coconut oil
  • 1 tbsp red curry paste (green can also be used here)
  • 1/4 pack of rice noodles
  • 1 carrot, julienne
  • 1/2 small head of broccoli
  • 1 red chilli, chopped
  • 1 roasted peanuts, chopped (optional)

 What you do:

  1. Heat a tbsp of coconut oil in a saucepan over medium heat and add the curry paste.
  2. When the paste is warmed slightly, add the coconut milk and stir for about 2 minutes.
  3. Add the veg and cook to soften, with the lid on. If it reduces too much just add in a little veg stock.
  4. Squeeze in the lime juice.
  5. Cook the noodles to the instruction on the packet and add to the soup.
  6. Garnish with the chilli and peanuts, if using.

Top tip: Why not add some cooked prawns to your laksa?

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Irishman Barry Johnston had the best dish on The Taste last night and we’re not even being biased – they were the exact thoughts of judges Anthony Bourdain, Nigella Lawson and Ludo Lefebvre.

His delicious dish of cured and grilled mackerel with pickled beetroot, wasabi mayonnaise and tempura samphire went down a treat with the judges and they all fought to win Barry for their teams, with Bourdain emerging as the winner.

Barry, from Ballinasloe, joked that “his friends would kill him for not choosing Nigella,” but that his dream had always been to work with Bourdain, an American food critic.

So what is different about this new cooking show? Well, contestants can only cook a mouthful (or a taste, if you will), of their chosen dish to impress the three judges.

Nigella is the judge Irish audiences would be most familiar with; however, the other two are far from dull. Lefebvre, a French chef based in LA is hilariously dramatic, while Bourdain provides us with that no-nonsense dry humour we all love to hate.

Catch The Taste on Channel 4 Tuesdays at 9pm.

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This salad is full of protein and very tasty thanks to yummy feta. Healthy and delicious – sounds perfect.

What you need:

Serves two.

  • 425g black beans/400g dried turtle beans (same thing), soaked overnight and cooked to instructions on packet
  • 2 tbsp olive oil
  • 1 red chilli
  • 1 tsp cumin
  • 1 clove garlic
  • Juice of one lime
  • 198g sweetcorn
  • 2 spring onion
  • 1 tbsp fresh coriander, chopped finely
  • 5 cherry tomatoes, chopped
  • 50g cheddar cheese, grated
  • handful of lettuce, shredded
  • salt/pepper
  • 2 tortilla wraps

What you do:

  1. Preheat the oven to 180.
  2. Oil an ovenproof bowl, place the tortilla wrap into the bowl. Bake in the oven until lightly golden, be careful not to burn!
  3. Remove the tortilla wrap from the bowl, it should now be in a bowl shape. Set aside.
  4. In a saucepan, heat the olive oil and add the garlic and chilli.
  5. When softened, add the cumin and the black beans.
  6. Allow the flavours to come together for 2-3mins.
  7. Take the beans off the heat and stir in the rest of the ingredients, except the lettuce and cheese
  8. Serve in the tortilla bowl and add the lettuce and cheese on top.

Top tip: Add anything you like on top, maybe some jalapeños, black olives, guacamole or sour cream!

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This is carbonara made healthy – ditch the cream for crème fraiche to save on fat and calories. Using wholewheat spaghetti also makes the dish more diet friendly, as wholewheat has a much lower Glycemic Index (GI) than regular white pasta meaning it releases energy slower.

Serves 2

What you’ll need:

  • 160g wholewhat spaghetti
  • 2 streaky rashers, chopped into small pieces
  • 1 egg
  • 250ml half fat crème fraiche
  • 70g frozen peas
  • salt
  • pepper

What you’ll need to do:

  1. Cook the wholewheat spaghetti according to the instructions on the packet. When ready, set aside.
  2. Heat  1 tbsp rapeseed/olive oil in a large frying pan and add the chopped rashers.
  3. When the rashers are cooked to your liking (this could take anywhere between 10-20mins) stir in the peas and allow to thaw.
  4. Add the cooked spaghetti to the rashers and peas, mix to combine.
  5. In a separate bowl beat the egg lightly and stir in the crème fraiche , salt and pepper.
  6. Whilst the pan is still hot stir in the egg and crème fraiche mixture and combine well, do not over heat it as the egg will scramble, just get it good and hot.
  7. If the mixture is stiff add a little boiling water.
  8. Serve hot.

Top tip: Sprinkle some parmesan or walnuts on top if you like. If you want it to be extra healthy you could swap the streaky rashers for chopped bacon medallions.

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The HiLo range from Just Food is the first high protein, low fat soup to be marketed in Europe.

These soups are especially aimed at people wanting to lose or keep off weight, active people who wish to consume more protein rich natural food alternatives, and to those looking for a non-dairy protein source.

The range includes Bean and Quinoa, Supergreens and Spiced Thai Veg, offering people interested in a healthier diet an tasty variety.

Cork-based company Just Food began life in 2004 at the Middleton Farmers Market, where Deirdre Hilliard sold soups as a weekend hobby. Deirdre now supplies 100% organic handmade food to hundreds of  supermarkets and restaurants.

These high-protein soups are made from a range of fresh organic ingredients, sourced as locally as possible, making them perfect for busy women trying to lead healthier lives.

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Food lovers everywhere swear by the Smitten Kitchen blog, created by self-taught cook and photographer Deb Perelman.

Her blog features recipes that she cooks up in her tiny New York kitchen and every recipe we’ve ever tried has turned out exactly as we’ve hoped.  There have never been any disappointments – just incredibly delicious results.

The Smitten Kitchen Cookbook features recipes never before seen on her blog. Every dish uses down-to-earth ingredients, resulting in unique recipes that can easily be recreated, regardless of your level of expertise.

The book is written in the style of an old friend giving recipe advice so even if you’re not the most confident of cooks you will feel as though you are in good hands.

There are over 100 recipes so it’s hard to pick just a few favourites, but if pressed, some of our absolute favourites that were the Gooey Cinnamon Squares, Leek Fritters with Garlic and Lemon, and Harvest Roast Chicken with Grapes, Olives and Rosemary.

One of the best things about this cookbook is the breakfast section. Breakfast really is one of the most overlooked meals but with the help of the Smitten Kitchen, you’ll soon be flipping Peach and Sour Cream Pancakes with ease and dishing up a big batch of Huevos Rancheros on a Saturday morning.

This is a book to be enjoyed by food lovers everywhere.

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The Mexican Gastronomic and Cultural Festival brings the sounds, culture and taste of Mexico to Dublin for the third year running with a week long experience from Tuesday 12th to Sunday 17th November.

Mexican food has become increasingly popular in Dublin over the last couple of years and this week is packed with interesting events, providing a unique experience of the flavours, colours and traditions of Mexico.

On Wednesday evening, 13th November chef Helma Honda, a specialist in authentic Mexican food, will host a conference about genuine Mexican cuisine, sharing her expertise and love of this unique cuisine. The conference will be followed by a tasting of tequila, the iconic Mexican spirit.

A competition to find ‘The Best Taco in Dublin’ takes place on Friday 15th of November, in the Mansion House, with a judging panel that includes the Lord Mayor of Dublin, Councillor Oisin Quinn, renowned chef and food writer Darina Allen and chef Helma Honda.

Foodies around Dublin have also been asked to cast their vote online for the place they think serves the best tacos in town. Voting has now opened on the taste of Mexico Dublin Facebook page, www.facebook.com/tasteofmexicodublin

The festival offers a wide range of authentic and traditional Mexican events including a variety of tastings, cookery workshop and live Mariachi music, so bring your amigos to this fiesty fiesta.

For further information visit the Embassy of Mexico’s website: www.embamex.ie.

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