Author and food photographer Lili Forberg (whose book 'Lili's Family Favourites' is available now in book shops nationwide) has teamed up with Avonmore Super Milk to create some simple, tasty and nutritious recipes for their new 'Winter Wellness' campaign.
The campaign aims to promote the benefits of getting enough vitamin D during the winter months. Avonmore Super Milk is enriched with added vitamins B, D and E, as well as extra calcium and folic acid.
Without adequate levels of vitamin D, the body can't properly absorb calcium. This is important for everyone, but especially young women who are later at a high risk of developing osteoperosis.
These milk-infused recipes are easy to put together and, most importantly, they taste great.
3 to 4 cloves of garlic, crushed
470ml chicken stock
50g grated Parmesan
Handful of fresh parsley, finely chopped
Salt & pepper, to taste
1 Melt the butter in a large pan on low heat.
2 Add the garlic and cook on low until softened, about 3-4 minutes.
3 Add the milk and stock. Increase the heat to medium-high and bring to a simmer.
4 Add the pasta and season with salt and pepper. Cover the pan.
5 Cook the pasta on medium-high heat for approximately 20 mins (or until the pasta is cooked), stirring occasionally. After five minutes, remove the cover and continue cooking the pasta uncovered.
6 Once cooked, add the Parmesan and chopped parsley. Stir to combine.
7 Serve on warmed plates with seasonal vegetables or a side salad.
80g porridge oats
2 tbsp maple syrup
1 eating apple, chopped and divided in half
1 tsp baking powder
1 tsp cinnamon
For the topping:
1/2 tsp cinnamon
1/2 tsp soft brown sugar
2 tbsp custard
1 In a blender, add the oats, milk, maple syrup, half of the chopped apple, cinnamon and baking powder. Blend until your desired smoothness is reached.
2 Divide half of the mixture between two lightly greased oven-proof bowls. Add the custard.
3 Cover with the remaining oat mixture and sprinkle the cinnamon, brown sugar and the remaining chopped apple over the top.
5 Bake at 180°C for 15 mins. Let cool for 10 minutes, then enjoy warm.
Makes 12 large rolls
1 pack (6g) instant yeast
1 tbsp sugar
1 tsp salt
500g plain flour
3 eggs + extra for egg wash
150g unsalted butter
Handful of grated Mozzarella
1 Warm the milk for 30 seconds in the microwave. Sprinkle the dried yeast over the top. Mix and leave for 10 minutes to enable the yeast to activate.
2 In the mixing bowl of a stand mixer, combine the flour, eggs and salt. Mix lightly, then add the yeast mixture.
4 Knead using the dough hook for five minutes, then add the softened butter.
5 Knead on high for around 7-10 minutes until the dough no longer sticks to the side. Be patient with this process.
6 Move the dough to a greased bowl, cover with a damp tea towel or clingfilm and leave in a warm place for an hour or until doubled in size.
7 Cut into 16 balls, place into a greased oven dish, cover and second rise for another 30mins.
8 Bake at 180°C for 20 minutes, then add the cheese and bake for a further 15mins.
9 Brush with melted butter with herbs (or garlic!) and add a bit more cheese.
Makes 10 portions
2 large wraps, lightly buttered
3 tbsp cream
Handful grated cheddar
Handful spinach, roughly chopped
1/2 bell pepper, finely diced
1 slice of ham, finely diced
1 Preheat the oven to 180°C. Lightly grease a muffin tin with oil or spray.
2 Butter the two wraps and cut into circles using a glass (you should get five circles per wrap).
3 Place the wraps into the muffin tin and bake in the preheated oven for ten minutes.
4 In a bowl, whisk the eggs and add the chopped spinach, bell pepper, ham, milk and cream.
5 Pour this mixture into the pre-baked wraps.
7 Sprinkle even amounts of grated cheese over the tops.
8 Bake at 180°C, again, for 20mins.
9 Let cool lightly then remove from the muffin tin. Serve warm or at room temperature with a light side salad.