Category: wellness

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Savoury parmesan oats with a crispy fried egg and salsa picante by Eunice Power @flahavans

Who says porridge has to be sweet? šŸŒ¶ļøšŸ³

Switch up your usual bowl with this delicious Savoury Parmesan Porridge, created by the wonderful Eunice Power! Creamy oats, melted Parmesan, fresh spinach and a crispy fried egg, finished with a little kick of Salsa Picante.

Perfect for breakfast, lunch or even dinner!

#Flahavans#SavouryOats#PorridgeRecipes

šŸ½ļø Serves 1

Ingredients

50g Flahavanā€™s Rolled Oats
250ml Chicken or Vegetable Stock
25g Parmesan Cheese, grated
45g Fresh Spinach
1 Spring Onion, chopped
1 tsp Butter
1 Egg
1 tsp Sriracha Sauce or Salsa Picante

Method

1. Add the oats and stock to a saucepan and cook gently for 5 minutes, stirring frequently.

2. Add the spinach and cook for another 1ā€“2 minutes until wilted.

3. Remove from the heat and stir through the Parmesan and butter until melted.

4. Spoon into a bowl and top with a crispy fried egg, chopped spring onion and a drizzle of Sriracha or Salsa Picante.

A whole new way to enjoy your Flahavanā€™s oats! šŸ’›

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.@Anahaugh Vegan Chocolate Mousse

This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it’s even high in protein!

Equipment: you will need a confectionery thermometer.

Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.

Ingredients

For the chocolate mousse

For the honeycomb

For the apricots

How-to-videos

Method

  1. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
  2. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
  3. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
  4. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
  5. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
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Often called pot marigolds, calendulas are one of the hardest working flowers in the garden. šŸŒ¼šŸ§” @rachelallencooks #ballymaloe

https://www.instagram.com/reel/DYpFONgsO20/?igsh=MWdiczJ5cmhqbWYweA==

rachelallencooks

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Original audio

  • Calendulas brightening the garden now šŸŒ¼šŸ§”

    Often called pot marigolds, calendulas are one of the hardest working flowers in the garden. Their bright orange and yellow petals attract pollinators, bring colour to borders, and are completely edible too.

    The petals have a light peppery flavour and can be scattered through salads, baked into cakes, infused into oils or used to naturally colour rice, butter and broths.

    šŸŒ± Fun facts
    ā€¢ Calendula, Calendula officinalis, has been grown for centuries in kitchen and medicinal gardens
    ā€¢ The petals were once known as ā€œpoor manā€™s saffronā€ for the colour they bring to food
    ā€¢ Calendulas will often self-seed happily around the garden each year

    šŸ§” Nutrition notes
    ā€¢ Rich in naturally occurring plant compounds called flavonoids
    ā€¢ Traditionally used in balms, teas and infused oils
    ā€¢ Loved by pollinators, especially bees and hoverflies šŸ

    A flower that earns its place in both the garden and the kitchen.18h