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Ballyconneely, Connemara, Co. Galway.

ballyconneely connemara

Fáilte Ireland and wildatlanticway | #StaySafe liked

𝗚𝗮𝗹𝘄𝗮𝘆 𝗧𝗼𝘂𝗿𝗶𝘀𝗺
@galwaytourism

Taking the scenic route… Ballyconneely, Connemara, Co. Galway. #WildAtlanticWay

AtlanticGarden20 | IG

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Recipe: Warm Cinnamon Apple Cranberry Crisp

cleveland apple cranberry crisp

This cinnamon apple cranberry crisp is made with apples, dried fruit, walnuts and oatmeal. It’s full of flavors and is sure to please. Make it for your family or for a larger gathering.

Ingredients

6 medium apples, peeled
1 cup dried cranberries
1 teaspoon ground cinnamon
1 tablespoon lemon juice
¾ cup old fashioned oatmeal
¾ cup all purpose flour
½ cup brown sugar, packed
1/3 cup light butter
½ cup black walnuts, chopped

Preparation

  1. Heat oven to 375 degrees F.
  2. In a large bowl, mix apples, cranberries, cinnamon and lemon juice. Spoon into ungreased 11×7 or 12×8 inch glass baking dish.
  3. In another large bowl, mix remaining ingredients with fork until crumbly. Sprinkle over fruit mixture.
  4. Bake for 35-40 minutes or until apples are tender, juices bubble and topping is golden brown. Serve warm.

Nutritional information (per serving)

Serves: 8
Serving size: 1/8 of recipe

Calories: 307
Total fat: 9.5 g
Saturated fat: 2.7 g
Cholesterol: 9.9 mg
Sodium: 70 mg
Total Carbohydrate: 55 g
Dietary fiber: 5.8 g
Sugar: 33 g
Protein: 4.4 g
Potassium: 247 mg

Recipe provided by Children’s Hospital Pediatric Nutrition Support Team

 

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@JPSPENCER1980 shows what can be done to get back from serious injury.

ja spencer physio

Kevin Hunt
@Spinalphysio

Physio in lockdown has had its challenges but dedicated

@JPSPENCER1980

shows what can be done to get back race riding after a significant injury with both online and face to face appointments. The future of healthcare. #onlinephysio

Jamie Spencer set for return to the saddle this weekend following injury
Former champion jockey Jamie Spencer has been given the all-clear to resume race-riding at the weekend.
racingtv.com
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Rachel’s Rhubarb Bread and Butter Pudding

rachels-mendiants-23117

Serves 4-6

You will need:

  • 450g (1lb) rhubarb, cut into 1cm (less than ½in) slices
  • 150g (5oz) caster sugar
  • 50g (2oz) butter, softened
  • 12 slices of white bread, crusts removed
  • 350ml (12fl oz) cream
  • 350ml (12fl oz) milk
  • 4 eggs
  • Pinch of salt
  • 2 tablespoons granulated sugar
  • Icing sugar, for dusting
  • Softly whipped cream, to serve

Scatter the sliced rhubarb in a 25cm (10in) square ovenproof dish or a similar-sized dish, and sprinkle over half (75g (2½ oz)) of the caster sugar. Toss together and then leave the rhubarb to sit for about 30 minutes to soften a little.

Preheat the oven to 180°C, 350°F, Gas 4. Butter the slices of white bread and arrange four slices, butter side down, in the ovenproof dish. Scatter over half of the sliced rhubarb and top with four more slices of bread, again with the butter side down. Repeat with another layer of sliced rhubarb and another layer of buttered bread, then add a final layer of sliced rhubarb and finish with a layer of buttered bread, ensuring that the bread is placed with the buttered side down.

Put the cream and the milk in a saucepan and bring it just to the boil. While it is coming to the boil, in a bowl, whisk the eggs, the pinch of salt and the remaining 75g (2½ oz) of caster sugar. As you continue to whisk, pour the hot cream and milk mixture into the egg, salt and caster sugar mixture until it is well mixed. Pour this custard over the slices of bread in the dish and leave to soak for 10 minutes. Sprinkle the granulated sugar over the top.

Put the dish into a deep-sided baking tray and pour in enough boiling water to come halfway up the sides of the dish (this is known as a bain-marie). Put it in the oven to bake for 45-50 minutes or until it is just set in the centre. Remove it from the oven and serve with a light dusting of icing sugar and softly whipped cream.

Scatter the sliced rhubarb in a 25cm (10in) square ovenproof dish or a similar-sized dish, and sprinkle over half (75g (2½ oz)) of the caster sugar. Toss together and then leave the rhubarb to sit for about 30 minutes to soften a little.

Preheat the oven to 180°C, 350°F, Gas 4. Butter the slices of white bread and arrange four slices, butter side down, in the ovenproof dish. Scatter over half of the sliced rhubarb and top with four more slices of bread, again with the butter side down. Repeat with another layer of sliced rhubarb and another layer of buttered bread, then add a final layer of sliced rhubarb and finish with a layer of buttered bread, ensuring that the bread is placed with the buttered side down.

Put the cream and the milk in a saucepan and bring it just to the boil. While it is coming to the boil, in a bowl, whisk the eggs, the pinch of salt and the remaining 75g (2½ oz) of caster sugar. As you continue to whisk, pour the hot cream and milk mixture into the egg, salt and caster sugar mixture until it is well mixed. Pour this custard over the slices of bread in the dish and leave to soak for 10 minutes. Sprinkle the granulated sugar over the top.

Put the dish into a deep-sided baking tray and pour in enough boiling water to come halfway up the sides of the dish (this is known as a bain-marie). Put it in the oven to bake for 45-50 minutes or until it is just set in the centre. Remove it from the oven and serve with a light dusting of icing sugar and softly whipped cream.

http://www.rachelallen.com/post/rhubarb-bread-and-butter-pudding