Peanut Butter Banana French Toast https://cookingwithawallflower.com/2019/05/12/peanut-butter-banana-french-toast/ …
Read more at https://www.nutriliving.com/recipes/strawberry-banana-oatmeal-blast#fWMpe6WcWgDPKXTM.99
- 2 large Portrush Brown Cock Crabs
- 4 litres pre-prepared crab stock
- 500g Lakeland Dairies Butter
- 400ml Millac Dairy Whipping Cream
- 1kg arborio rice
- 8 banana shallots
- 200g wild rocket
- 300g Parmesan cheese (Parmigiano Regianno)
- micro red amaryth cress and parsley to garnish
- 4 red peppers
- 50ml aged balsamic vinegar
- 100ml olive oil
In a large, flat-bottomed pan melt 250g of Lakeland Dairies Butter. Add the shallots and braise before stirring in the rice.
Pour in the crab stock, a little at a time, until the rice is half cooked. Remove from the heat.
Place 2 red peppers in the oven with a little olive oil, salt and pepper. When they have blistered all over, remove them from the oven, cool and deseed. Remove skins with a small prep knife and cut into thin strips (equal lengths).
Deseed the remaining 2 red peppers and blend before passing through a fine chinoix or muslin. Discarding the pulp, transfer the juice into a small pan, adding the balsamic vinegar and reduce to a thick consistency. Allow to cool, before whisking in olive oil to make a pepper dressing.
Purée the brown crab meat and pass through chinoix to remove any shell. Set aside.
Pick out the white crab meat, ensuring there are no pieces of shell remaining. Mix together with the brown meat.
Place the remaining 250g Lakeland Dairies Butter into a large pan and add the half-cooked rice mixture. When it is almost cooked, add the Millac Dairy Whipping Cream, Parmesan and crab meat and simmer gently.
Season to taste. Add the rocket and stir until soft.
Serve the risotto as 2 or 3 quenelles in the centre of a suitable bowl.
Arrange slices of red pepper around the risotto and drizzle the red pepper dressing on top before garnishing with the amaryth and parsley.
Banana Protein Smoothie
Boost your protein with this tasty delight!
Serves 2|Takes 5 minutes
20g Flahavan’s Progress Oatlets
1/2 chopped banana, frozen
250ml milk or nut milk
30g plain protein powder
½ tsp vanilla protein powder
1 medjool date
Place all the ingredients in a blender and blend until smooth.
So, so comforting.. homemade rice pudding. Zac wanted to make this last night but we didn’t have any pudding (pearl) rice, so he used Arborio risotto rice, and guess what: it was divine! Of course you can switch up the vanilla for cardamom, rose water, orange zest, saffron, cinnamon etc.. Here’s the recipe 👇🏽 #ricepudding #comfortfood #staysafe #comfortingpudding Baked creamy vanilla rice pudding
75g pearl rice/pudding rice
50g caster sugar
1 tsp vanilla extract
Preheat the oven to 170’C
Place the rice and sugar in the pie dish, mixing together and spreading evenly over the base.
In a large saucepan, bring the milk and cream to the boil. Add the vanilla extract and carefully pour over the rice and sugar (I usually do this while the dish is sitting on the rack in the oven). Bake in the oven for 1 ¼ to 1 ½ hours or until the rice is tender, it’ll be golden on top.
Serve in bowls with a sprinkling of brown sugar, strawberry jam or poached rhubarb , plums etc. 💕
Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃