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We love giving our MummyPages fans new and exciting recipes but if you are trying to keep things healthy in your house then we have exactly what you need.
Benecol, the No1 Cholesterol Lowering Brand in Ireland, has launched Benecol Healthy Cholesterol Recipes, a range of cholesterol conscious recipes that allow you to enjoy delicious meals, while helping to address high cholesterol levels.
Cardiovascular Disease is the leading cause of death in Ireland, accounting for 36% of all adult deaths. One of the best ways to prevent heart disease is to keep cholesterol at a healthy level, as recommended by the Irish Heart Foundation.
These recipes from Benecol not only a great way of keeping down your cholesterol levels but are also delicious and simple to make.
Minted Leek Soup with Caraway Soda Bread (Serves 4):
Preparation Time: 20 minutes, Cooking Time: 20 minutes
For the soda bread
225g (8oz) wholemeal flour, plus extra for dusting
2 tsp baking powder
50g (1¾oz) Benecol Buttery Taste Spread
1 tsp caraway seeds
Pinch of salt
150ml (¼pt) buttermilk
For the soup
25g (1oz) Benecol Olive Spread
6 spring onions, chopped
2 leeks, thinly sliced
1 clove garlic, crushed
1l (1¾pt) hot vegetable stock
75g (2¾oz) savoy cabbage, shredded
Handful mint leaves, roughly shredded
  1. To make the soda bread; preheat the oven to Gas Mark 7/220°C/fan oven 200°C.  Lightly flour a baking tray.  Sift the flour and baking powder into a large bowl, adding any bran from the flour left in the sieve.  Add the Benecol Buttery Taste Spread and rub in using your finger tips until the mixture resembles breadcrumbs.  Stir in the salt and caraway seeds, then add the buttermilk and bring the mixture together to make a dough.  Shape into a round approximately 20cm (8in) diameter, mark into 8 segments and place on the baking tray.  Bake for 20 minutes until golden. 
  2.  {C}Meanwhile place the Benecol Olive Spread in a large lidded saucepan and melt over a medium heat.  Add the spring onions and leeks and cook for 3-5 minutes until softened.  Add the garlic and cook for a further minute before adding the stock.  Bring to the boil, cover and reduce the heat to a simmer for 10 minutes.  Add the cabbage and cook for 1-2 minutes until it has just softened and is hot.  Stir in the mint and serve in warm bowls with the bread.
Courgette & Chorizo Frittata (Serves 2):
Preparation Time: 10 minutes, Cooking Time: 20 minutes
300g new potatoes, scrubbed and halved if large
25g Benecol Olive Spread
1 medium courgette, diced
50g chorizo sausage diced
3 eggs, beaten
1 tbsp snipped chives
salad to serve
  1. Bring a pan of water to the boil add the potatoes and cook for 10-12 minutes until just tender. Drain and rinse in cold water. When cool enough to handle, slice.
  2.  {C}Place the Benecol Olive Spread in medium sized, grill proof frying pan and heat until sizzling. Add the courgettes and cook for 3-5 minutes until beginning to brown on all sides. Add the chorizo and cook for a further 2 minutes and then remove from heat.
  3.   {C}Preheat the grill to medium.  Arrange the potatoes on top of the courgettes.  Mix the chives into the egg with some black pepper and pour in the pan. Swirl so that the egg reaches the edges. Cook over a low heat for about 5 minutes until just set. Transfer to the grill and grill the top for 3-5 minutes until just coloured.
  4. Serve in wedges with some salad.
Apricot & Nutmeg Muffins (Serves 9):
Preparation Time: 15 minutes, Cooking Time: 15-20 minutes
110g (4oz) Benecol Buttery Taste Spread
225g (8oz) Self raising flour
½ tsp Baking powder
100g (3½oz) Caster sugar
1 egg, beaten
50ml (2floz) skimmed milk
75g (2¾oz) ready to eat dried apricots, diced
½ tsp freshly grated nutmeg
  1. Preheat the oven to Gas Mark 5/190ºC/fan oven 170ºC.  Lay out 9 muffin paper cases on a tray or lightly grease a muffin pan.
  2. Melt the Benecol Buttery Taste Spread in a small pan and set aside to cool slightly. Sift the flour and baking powder into a large bowl and stir in the sugar.
  3. Add the melted Benecol Buttery Taste Spread, egg, milk, apricots and nutmeg and quickly mix together.  Do not beat. 
  4. Spoon the mixture into the cases or pan and bake for 15-20 minutes until golden and springy to the touch.  Remove from the oven and cool on a wire rack.  Store in an airtight container for up to 2 days.



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