Before the COVID-19 outbreak, the flu season was mostly associated with the winter months. The risk of contracting the coronavirus is thankfully on the decline but, as we’re aware, we must still be vigilant and play our part to help keep the virus at bay.
As we’ve been told repeatedly, good personal hygiene, proper respiratory hygiene and regular hand washing, are paramount for preventing the spread of the infection.
A nutrient-rich diet may not stop us from contracting COVID-19, but a well-balanced diet, which includes a variety of fresh fruit and vegetables, dairy products, wholegrains and protein from eggs, lean meat and fish, may help to support our immune systems on a day-to-day basis, making us better equipped to deal with any bugs or viruses we happen to come in contact with.
This was a hard sacrifice for many, especially for those who live alone
To successfully suppress the virus, we were advised to stay home and avoid or limit contact with anyone from outside our home. This was a hard sacrifice for many, especially for those who live alone.
Weddings, communions, birthdays and anniversaries were also cancelled, so when we could once again re-unite, it was a joyous, yet poignant, occasion, as we still needed to remain cautious.
Enjoying meals outdoors has never been better embraced in Ireland
New habits were established in our homes while going through the pandemic. We now may approach our grocery shop more mindfully, or perhaps use what’s already in our pantry or fridge before dashing to the shops, as many of us are still in the mindset of avoiding unnecessary trips to the supermarket.
Enjoying meals outdoors has never been better embraced in Ireland. Outdoor dining became an integral part of the later stages of the government’s roadmap. Thankfully, once family and friends were allowed to visit, we were blessed to have favourable weather, which allowed us to share a meal together in the comfort of our gardens.
As the late summer sun shines, I think most of us will appreciate and never again take for granted, the joy of the simple things in life
The family-friendly recipes below both use everyday ingredients, which may already be in your press. They serve well outdoors and are perfect with the simple accompaniment of a bowlful of salad.
As the late summer sun shines, I think most of us will appreciate and never again take for granted, the joy of the simple things in life, such as breaking bread with loved ones and friends.
Potato tortilla
Nessa Robins' potato tortilla. \ Nessa Robins
There are many ways to serve eggs and this is one of my favourites. Eggs are high in protein and loaded with many vitamins and minerals. This tortilla makes for a tasty and nutritious lunch, and serves well alongside some of your favourite salads.
500g new potatoes, washed
2 tbsp olive oil
1 onion, thinly sliced
6 eggs
Sea salt and freshly ground pepper
1 Place the potatoes in a steamer and cook for 15-20 minutes, depending on their size.2 While the potatoes are cooking, add 1 tbsp of the olive oil to a deep sided, ovenproof frying pan. Place over a medium heat. Add the onion and turn the heat down low, and sauté the onions for about 15 minutes, until they are soft and golden in colour. Stir occasionally. Once cooked, remove to a plate and wipe the pan clean.3 Add the eggs to a jug. Season with a little salt and pepper and gently whisk together.4 Peel and thickly slice the cooked potatoes.5 Preheat the grill. 6 Place the frying pan back over a medium heat on the stove and add the remaining oil. Once hot, add a layer of potatoes, about half, followed by an even layer of the onion. Pour over half of the egg mixture, then add the remaining layer of potato. Finish by pouring over the rest of the egg mixture.7 Cook the tortilla over a medium heat until the top is starting to set, then transfer to under the grill to cook the top. 8 Turn out onto a plate or wooden board and cut into four to six slices. The tortilla can be served hot or cold, with a salad on the side.Cherry tomato pasta with fresh herbs and lemon breadcrumbs
Nessa Robins' cherry tomato pasta. \ Nessa Robins
To make the most of our delicious Irish tomatoes when they are in season, I love to incorporate them in both cold and hot dishes. To avail of a fruit or vegetable’s optimal nutrient content, it is most often best to enjoy it raw. Even though the vitamin C content of the tomato can be decreased when cooked, the nutrient lycopene, which is a powerful antioxidant, increases when cooked. Cooking tomatoes not only increases the level of lycopene in the tomato, but also makes it easier for the body to absorb. This pasta dish is packed with clean, fresh flavours and can be rustled up in minutes.
3 tbsp olive oil
100g breadcrumbs
Zest of 1 lemon
400g spaghetti or linguine
3 tbsp olive oil
750g cherry tomatoes
Sea salt and freshly ground pepper
100g spinach, washed and roughly chopped
Large handful of fresh oregano
Large handful of basil leaves, torn
1 tbsp balsamic vinegar
1 Start by preparing the breadcrumbs. Heat 2 tbsp of oil in a large frying pan. Once hot, add the breadcrumbs. Stir regularly and cook for a few minutes, until the breadcrumbs are golden in colour. Transfer to a bowl and stir through the lemon zest. Wipe the pan clean. 2 Cook the pasta according to the instructions on the pack. While the pasta is cooking, add 1 tbsp of oil to the pan and place over a medium heat. Once hot, tip in the tomatoes. Season with a little salt and pepper and cook for about five minutes, squishing some of the tomatoes occasionally with the back of a wooden spoon.3 Add the spinach, most of the fresh oregano and basil, along with the balsamic vinegar. Stir to combine and cook for 1 minute. 4 Remove from the heat. Divide into four serving bowls. Top with a few reserved oregano and basil leaves and a scattering of the flavoured breadcrumbs.
Before the COVID-19 outbreak, the flu season was mostly associated with the winter months. The risk of contracting the coronavirus is thankfully on the decline but, as we’re aware, we must still be vigilant and play our part to help keep the virus at bay.
As we’ve been told repeatedly, good personal hygiene, proper respiratory hygiene and regular hand washing, are paramount for preventing the spread of the infection.
A nutrient-rich diet may not stop us from contracting COVID-19, but a well-balanced diet, which includes a variety of fresh fruit and vegetables, dairy products, wholegrains and protein from eggs, lean meat and fish, may help to support our immune systems on a day-to-day basis, making us better equipped to deal with any bugs or viruses we happen to come in contact with.
This was a hard sacrifice for many, especially for those who live alone
To successfully suppress the virus, we were advised to stay home and avoid or limit contact with anyone from outside our home. This was a hard sacrifice for many, especially for those who live alone.
Weddings, communions, birthdays and anniversaries were also cancelled, so when we could once again re-unite, it was a joyous, yet poignant, occasion, as we still needed to remain cautious.
Enjoying meals outdoors has never been better embraced in Ireland
New habits were established in our homes while going through the pandemic. We now may approach our grocery shop more mindfully, or perhaps use what’s already in our pantry or fridge before dashing to the shops, as many of us are still in the mindset of avoiding unnecessary trips to the supermarket.
Enjoying meals outdoors has never been better embraced in Ireland. Outdoor dining became an integral part of the later stages of the government’s roadmap. Thankfully, once family and friends were allowed to visit, we were blessed to have favourable weather, which allowed us to share a meal together in the comfort of our gardens.
As the late summer sun shines, I think most of us will appreciate and never again take for granted, the joy of the simple things in life
The family-friendly recipes below both use everyday ingredients, which may already be in your press. They serve well outdoors and are perfect with the simple accompaniment of a bowlful of salad.
As the late summer sun shines, I think most of us will appreciate and never again take for granted, the joy of the simple things in life, such as breaking bread with loved ones and friends.
Potato tortilla
Nessa Robins' potato tortilla. \ Nessa Robins
There are many ways to serve eggs and this is one of my favourites. Eggs are high in protein and loaded with many vitamins and minerals. This tortilla makes for a tasty and nutritious lunch, and serves well alongside some of your favourite salads.
500g new potatoes, washed
2 tbsp olive oil
1 onion, thinly sliced
6 eggs
Sea salt and freshly ground pepper
1 Place the potatoes in a steamer and cook for 15-20 minutes, depending on their size.2 While the potatoes are cooking, add 1 tbsp of the olive oil to a deep sided, ovenproof frying pan. Place over a medium heat. Add the onion and turn the heat down low, and sauté the onions for about 15 minutes, until they are soft and golden in colour. Stir occasionally. Once cooked, remove to a plate and wipe the pan clean.3 Add the eggs to a jug. Season with a little salt and pepper and gently whisk together.4 Peel and thickly slice the cooked potatoes.5 Preheat the grill. 6 Place the frying pan back over a medium heat on the stove and add the remaining oil. Once hot, add a layer of potatoes, about half, followed by an even layer of the onion. Pour over half of the egg mixture, then add the remaining layer of potato. Finish by pouring over the rest of the egg mixture.7 Cook the tortilla over a medium heat until the top is starting to set, then transfer to under the grill to cook the top. 8 Turn out onto a plate or wooden board and cut into four to six slices. The tortilla can be served hot or cold, with a salad on the side.Cherry tomato pasta with fresh herbs and lemon breadcrumbs
Nessa Robins' cherry tomato pasta. \ Nessa Robins
To make the most of our delicious Irish tomatoes when they are in season, I love to incorporate them in both cold and hot dishes. To avail of a fruit or vegetable’s optimal nutrient content, it is most often best to enjoy it raw. Even though the vitamin C content of the tomato can be decreased when cooked, the nutrient lycopene, which is a powerful antioxidant, increases when cooked. Cooking tomatoes not only increases the level of lycopene in the tomato, but also makes it easier for the body to absorb. This pasta dish is packed with clean, fresh flavours and can be rustled up in minutes.
3 tbsp olive oil
100g breadcrumbs
Zest of 1 lemon
400g spaghetti or linguine
3 tbsp olive oil
750g cherry tomatoes
Sea salt and freshly ground pepper
100g spinach, washed and roughly chopped
Large handful of fresh oregano
Large handful of basil leaves, torn
1 tbsp balsamic vinegar
1 Start by preparing the breadcrumbs. Heat 2 tbsp of oil in a large frying pan. Once hot, add the breadcrumbs. Stir regularly and cook for a few minutes, until the breadcrumbs are golden in colour. Transfer to a bowl and stir through the lemon zest. Wipe the pan clean. 2 Cook the pasta according to the instructions on the pack. While the pasta is cooking, add 1 tbsp of oil to the pan and place over a medium heat. Once hot, tip in the tomatoes. Season with a little salt and pepper and cook for about five minutes, squishing some of the tomatoes occasionally with the back of a wooden spoon.3 Add the spinach, most of the fresh oregano and basil, along with the balsamic vinegar. Stir to combine and cook for 1 minute. 4 Remove from the heat. Divide into four serving bowls. Top with a few reserved oregano and basil leaves and a scattering of the flavoured breadcrumbs. 
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