Tag: breakfast

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Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

Ingredients:

  • 2 2/3 cups (1lb) plain flour, extra for dusting
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp caster sugar
  • 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
  • 1 cup (8fl oz) buttermilk
  • 1 large egg, beaten
  • Kerrygold butter curls and strawberry jam, to serve

Directions:

Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.

Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.

 

Cheddar variety

Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.

 

Fruit variety

Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.

http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam

 

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Apricot Jam Breakfast Muffins with banana and honey @RTEfood

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

Ingredients

  • 2 large free-range eggs
  • 150ml pot of natural low-fat yoghurt
  • 50ml rapeseed oil
  • 2 tblsp no added sugar apricot jam
  • 1 ripe banana, mashed
  • 4 tblsp clear honey
  • 1 tsp almond extract
  • 200g of wholemeal flour
  • 50g of porridge oats, plus extra for sprinkling
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of bicarbonate of soda
  • 2 tblsp mixed seeds
  • extra apricot jam
  • a handful of flaked almonds, for sprinkling

Method

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
  5. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
  6. Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
  7. Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Notes

Recipe courtesy of Folláin

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Rachel Allen’s Strawberry Muesli

rachel strawberry muesli

This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.

Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.

Serves 2-3.

You will need:

  • 75g (3oz) porridge oats
  • 150ml (5fl oz) water
  • 110g (4oz) strawberries
  • 2-3 teaspoons light agave syrup or honey

To serve, you will need:

  • Cream and brown sugar (optional)
  • Natural yoghurt and toasted chopped hazlenuts or almonds (optional)
  • Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.
  • Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.
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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

Celebrity Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Ingredients

  • 100 g (4oz) porridge oats (organic if possible)
  • 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
  • 4 dsp clear honey
  • 4 dsp irish mist
  • 150 ml (1/4 pint) cream (optional)

Method

  • Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
  • To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.

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And for mum…🥰😍


flahavans
Did you know that blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples are all in season in Ireland in June? 🍓🍏 And we all know that nothing tastes better with porridge than fresh in-season fruit, sourced locally whenever possible! So if you’re looking for a healthy and tasty twist to your breakfast this morning, why not top your creamy oats with some of these delicious fruits for added goodness 🍓🍓 #FlahavansOats #JumpIntoJune
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Delish Oats – Have a Great Day 🥰 #Flahavans


flahavans
No excuses… healthy and delicious porridge is the perfect way to start these cold Monday mornings! Warm and comforting, this quick and easy recipe takes just minutes to prepare, so whether you have breakfast at home or deskside, make sure it’s as tasty as it is pretty! Add some grated apple, pecan nuts, cinnamon and maple syrup to your morning porridge pot and take a minute to savour just how good it tastes! #BreakfastInspo #FlahavansOats

Serves 1|Takes 5 minutes

Ingredients

1 x Flahavan’s Quick Oats Pot
Whole Milk (as per instructions on pack)
1 Large Red Apple
Cinnamon Powder
Maple Syrup
5-10g Pecan Nuts

Method:

Prepare the porridge as per the instructions on the Flahavan’s Quick Oats pot

Topping:
Cut the apple into thin slices and then into matchsticks.
Prepare your porridge, and add the apple as topping long with a sprinkling of cinnamon and a drizzle of maple syrup.
Chop pecan nuts into thin pieces and sprinkle on top.
21h
Posted on

Delish Oats a good way to have a Great Day 🥰 #Flahavans


flahavans
No excuses… healthy and delicious porridge is the perfect way to start these cold Monday mornings! Warm and comforting, this quick and easy recipe takes just minutes to prepare, so whether you have breakfast at home or deskside, make sure it’s as tasty as it is pretty! Add some grated apple, pecan nuts, cinnamon and maple syrup to your morning porridge pot and take a minute to savour just how good it tastes! #BreakfastInspo #FlahavansOats

Serves 1|Takes 5 minutes

Ingredients

1 x Flahavan’s Quick Oats Pot
Whole Milk (as per instructions on pack)
1 Large Red Apple
Cinnamon Powder
Maple Syrup
5-10g Pecan Nuts

Method:

Prepare the porridge as per the instructions on the Flahavan’s Quick Oats pot

Topping:
Cut the apple into thin slices and then into matchsticks.
Prepare your porridge, and add the apple as topping long with a sprinkling of cinnamon and a drizzle of maple syrup.
Chop pecan nuts into thin pieces and sprinkle on top.
21h