Keeping cool in the pool

Last week I took a dip with two Commonwealth swimmers in partnership with local snack brand, Forest Feast.

Team NI swimmers, Jordan Sloan and David Thompson, put me through my paces during a special media day held at Aurora Swimming Pool, Bangor; part of the brand’s latest campaign #nutsaboutswimming, where I was given tips on how to perfect my stroke. Apparently my…

It’s Christmas!! OK, it’s not quite here yet but I imagine that you’re in the throws of working out what’s going to be appearing centre stage at your Christmas feast, so would welcome a few ideas on what to buy to add to your shopping list and a something that you might find interesting should you find yourself at a loose end.

Nibbles

I must admit I’m a big fan of nibbles. I can’t go an evening…

RECIPE: Butternut & Goat Cheese Crostini (from Forest Feast Gatherings by Erin Gleeson)

A simple appetizer to add to your Thanksgiving menu! 

Erin Gleeson, the New York Times bestselling author of The Forest Feast, returns with a gorgeously illustrated cookbook packed with 100 brand-new simple vegetarian recipes designed for relaxed entertaining.

RECIPE: Peach Panzanella (from Forest Feast Gatherings by Erin Gleeson)

Cut 1 crusty baguette or half of a rustic French loaf into 1-in (2.5-cm) cubes. Lay out on a baking sheet & drizzle with 3 T olive oil & a sprinkle of salt.

Bake at 350°F (175°C) for 15 min. (can be done several hours in advance).

15 minutes before serving, combine toasted bread in a bowl with:

3 peaches, cubed

3 tomatoes, cubed

8 oz (225 g) fresh mozzarella, cubed

15 basil leaves, sliced

Then toss all ingredients with this vinaigrette (can be made the day before):

⅓ c (75 ml) olive oil

3 T red wine vinegar

1 clove garlic, minced

¼ t salt

¼ t pepper

Serve with more salt and pepper to taste.

This salad can be prepped in advance, but to ensure the bread soaks up the dressing while keeping some of its crunch, I suggest adding the bread and dressing to the other ingredients about 15 minutes before serving. 

Forest Feast authentic exotic dried fruits have enjoyed success in the recent Great Taste Awards with five products from the premium fruit doypack range each winning a gold star.

Like the best selling Forest Feast Exotic Dried Mango which received its gold star in 2011, Sour Mango has been awarded a star.

Forest Feast Sour Mango is a unique taste experience made from tender young, exotic Carabao mango from the Philippines, harvested and dried before fully ripened.  The result is a delicious sweet and sour sensation created wholly by nature without the use of artificial additives. It’s Fair Trade too, supplied by the PREDA fair trade organisation which works tirelessly to ensure fair prices for farmers as well as running social development projects throughout Philippines.

The two newest additions to the Forest Feast premium doypack range, Mahana Exotic and Dried Sliced Coconut were also each awarded a gold star, bringing to 9, the number of Forest Feast products to have received a gold star.

Mahana Exotic is a truly tropical combination of dried mango, pineapple, banana and coconut. Sun kissed, harvested, prepared by hand and slowly air-dried to preserve the natural sweetness. Impressed, the judges proclaimed that Mahana Exotic ‘tastes as it should, a good tropical mixture’.

Forest Feast Dried Sliced Coconut is deliciously sweet with a delicate crunch, making it the perfect pick me up and on the go snack. A rare find, these pure white slices are as authentic in appearance as they are in taste.