Chicken Salad Bowl with Avocado & Chickpeas @bordbia #workingmums
Keep up the health kick with these three delicious lunch recipes 🤤
Jen Fox savoury oats #nationalporridgeweek #worldeggday
foxnestfood
Bacon & Cheese Savoury Oats (Trust me on this one!)
It’s National Porridge Week and I’m delighted to be teaming up with @flahavans to take on the “Bags Full of Potential” Challenge to showcase just how versatile Flahavan’s Oats are.
When you hear the word Porridge, most of us automatically picture a delicious steaming hot bowl, drizzled with honey & topped with fruit, but did you know that in Asia, savoury porridge oats are common place? It got me thinking, why it never took off in this part of the world?
I never had much of a sweet tooth and definitely prefer a breakfast that’s savoury so I decided to take influence from Asia’s savoury porridge but use some sharp Cheddar and Smokey Bacon. Trust me, It was incredibly delicious and it didn’t feel like it had to be breakfast anymore either. You could easily have this for lunch or dinner and it takes around 10 minutes!
What you need:
serve 2
* 80g Flahavan’s Porridge Oats
* 295ml of Chicken/Veg Stock
* 235ml Milk
* 70g Red Mature Cheddar, grated
* 100g Smoked Bacon Lardons
* Salt and Pepper to taste
Serve with:
* A Runny Seasoned Fried Egg
* Sliced Avocado
* Sautéed Spinach
* Chives, Chopped
What to do:
– Fry off the Bacon in a little oil until crisp, set aside
– In the same pot, add the Flahavan’s Porridge Oats, Stock/Water, the Milk & stir it up over medium heat until cooked
– Add the cheedar, return back the bacon and mix until cheese is melted (don’t forget to reserve some bacon to serve on top later)
– Season well with salt and black pepper to taste (add some butter if you’re feeling indulgent)
– Top with the seasoned fried egg, sliced avocado, sautéed spinach, crisp bacon and chives.
– Enjoy!
#flahavansporridge #bagsofpotential #flahavans #porridgeweek #oats #oatsforbreakfast #breakfastideas #easyrecipe #easyrecipes #quickrecipe #quickrecipes
Edited · 18h
MacNean Organic Oats with Irish Mist and Honey @nevenmaguire
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.
Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
Ingredients:
- THE SOUP:
- 2 tbsp Kerrygold Salted Butter
- 2 potatoes, peeled and finely chopped
- 1 large onion, peeled and chopped
- Salt and freshly ground black pepper
- 1 head of broccoli, with stalk
- 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
- 3/4 cup heavy cream
- THE DUBLINER TOASTS:
- 8 slices good-quality white bread
- 3 oz Dubliner Cheese, finely grated
Directions:
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
Apple porridge scones by Folláin @follainirishpreserves🤩
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Liked by marwallrosie and others
follainirishpreserves- Apple Porridge Scones 🍎
This gorgeous seasonal take on the classic scone combines the wholesome goodness of oats and the sweet, tangy flavour of apples, and we think they are the perfect autumnal mid-morning treat!
We especially like to serve them with a dollop of our Blackberry Jam, and some of the fresh berries from the brambles too 😋
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1 large apple, peeled, cored, and diced
– 1 cup buttermilk
– 1/4 cup brown sugar
– 1/4 cup unsalted butter, melted
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 egg
Methodology:
– Preheat your oven to 220°C.
– Line a baking sheet with parchment paper.
– In a bowl, mix the oats with the buttermilk and let them soak for about 10 minutes to soften.
– In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the brown sugar to the flour mixture and combine well.
– Stir the melted butter and egg into the oat and buttermilk mixture.
– Fold the wet ingredients into the dry ingredients until just combined and gently fold in the diced apples.
– Lightly flour a clean surface and turn the dough out onto it.
With floured hands, gently shape the dough into a round, about 1-inch thick and using your hands shape into about 8 wedges.
– Place the wedges on the prepared baking sheet, leaving some space between each.
– Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown.
📸 by @erinmdesign
#scone#baker#baking#bakersofinstagram#oats#oatmeal#porridge#seasonal#snack#brunch#kaffee#espresso#coffeelover#coffee#coffeebreak#cafe#breakfast#apples#coffeeaddict#coffeegram#cappuccino#momaproved#bakingwithkids#weekend#family#recipe#recipes#vibes#autumn#weekendmood15w
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