From yummy breakfasts and healthy snacks to delicious lunch options and cool down treats, the frozen food experts at Green Isle have teamed up with ambassador Derval O’Rourke and put together a range of summer inspired recipes that are quick, easy, and full of goodness for all the family to enjoy, including little ones.
Green Isle vegetables and fruit are carefully selected, picked at their peak, and frozen at their freshest to lock in vitamins, minerals, and flavour. The Green Isle range including mixed berries, garden peas, sweetcorn, and more containing all the nutrition of fresh vegetables and fruits. Quick, easy, and convenient, with Green Isle you can use what you need, save time on preparation, and help to reduce food waste.
“As an ambassador for Green Isle, I’m really enjoying putting together recipes using the huge range of frozen fruit and veg," Derval O'Rourke said. "Summer is a busy time in our house and so getting the kids involved in helping to make some of the recipes is always lots of fun.”
Derval O’Rourke’s pea and mint dip
Serves four as a snack. Preparation time: 10 minutes.
Ingredients
Half a bag of Green Isle frozen peas
Handful of fresh mint leaves
Zest and juice of 1 lemon
2 garlic cloves
3 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon tahini
Coarse salt and pepper
Method
Cook peas in salted boiling water until tender, for about one minute. Set aside to cool.
Pulse peas in a food processor with mint, lemon zest, and juice, garlic, two tablespoons olive oil, and tahini.
Season with salt and pepper; drizzle with oil. Serve with veggie batons and crackers.
Derval O’Rourke’s mixed berries tray bake
Makes 10 to 12 portions. Preparation time: 30 minutes. Cooking time: one hour.
Ingredients
300g Green Isle mixed berries
1 tbsp chia seeds
100g butter, plus extra for greasing
150g clear honey
400g rolled oats
100g ground almonds
Method
Pre-heat the oven to 180°C.
Add the berries to a saucepan on a medium-high heat and stir until the fruit has broken down.
Add the chia seeds and mix with a spoon or a potato masher until the fruit reaches your desired consistency. I like my jam being completely smooth. Set the jam aside.
In a medium saucepan, melt the butter and honey with a pinch of salt.
Take off the heat, then stir in the oats, ground almonds, and almond extract. Mix until they are coated in the butter and honey mixture.
Press half the oat mix in an even layer in lined baking tray.
Spread the mashed raspberries over the oat mix layer, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 12 to 14 minutes or until golden.
