Category: Food

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Breakfast Croissants for Mums @nevenmaguire @dunnesstores

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  • This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

    Ingredients
    1 packet Simply Better French Made All Butter Croissants
    1 packet Simply Better Italian Prosciutto Di Parma
    6 Simply Better Irish Free Range Corn Fed Large Eggs
    2 Tbsp. Simply Better Jersey Cream
    1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
    2 Tsp. Finely Snipped Fresh Chives
    Simply Better Oriel Sea Salt and Freshly Ground White Pepper
    Simply Better Handmade Tomato Relish, to serve



    Method
    Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

    Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

    Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

    Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
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Banana Oat Breakfast Cookie recipe #FlahavansOats #FyffesBananas #GoBananas

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fyffesofficial
For the final recipe in our #GoBananasForOats recipe series with our friends @Flahavans we’re showing you a simple Banana Oat Breakfast Cookie recipe, for those busy mornings when time is against you! Let’s face it, some mornings are mayhem, so it’s great to have a nutritious snack prepared in advance that you can eat on the daily commute to school or work. These cookies are packed with Fyffes banana and oaty goodness to keep you feeling energised and ready for the day ahead.

Makes 10
Ingredients
2 ripe bananas (about 1 cup mashed)
1 egg
1/2 cup (140g) peanut butter
1/2 cup (120ml) maple syrup
2 cups (200g) Flahavan’s Progress Oatlets
1/3 cup (50g) chopped walnuts
1 tbsp seeds (sunflower & pumpkin)
1/2 cup (60g) raisins
Handful flaked almonds
Bake on 180° for 12 mins

Method
-Mix all ingredients together except the flaked almonds
-use an ice cream scoop to scoop the mixture onto a lined baking tray
-flatten gently
-sprinkle flaked almonds and press down gently
Bake on 180° for about 10-12 mins or until golden

TIP! It’s delicious to drizzle some melted white or milk chocolate on them for an extra treat or even add a few chocolate chips inside!”

#FlahavansOats #FyffesBananas #BackToSchool #Fyffestagram
Edited · 6h
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Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹

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Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats

Serves 18 cookies|Takes 25 minutes

INGREDIENTS:
150g Flahavan’s Jumbo Porridge Oats
100g sprouted buckwheat flour
1 tbsp baking powder
1tsp cinnamon
50g toasted blanched hazelnuts, chopped
200g hazelnut butter
120g tahini
90ml coconut oil
60ml ginger syrup, from stem ginger
60ml maple syrup
90g stem ginger, finely chopped
100g Butlers 70% Dark Chocolate bar, finely chopped

METHOD:
1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment
2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl
3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined
4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger
5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges)
6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water
7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family