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Flahavan’s delish oats with chocolate, fruit and berries


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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.@nevenmaguire makes simply delicious Pad Thai @dunnesstores with Chef Yo.

https://www.instagram.com/reel/C7AAVU2MowW/?igsh=MWZsNXNwcW1vdHhrdA==

  • dunnesstores's profile picturedunnesstores
  • We have partnered up with @sabarestaurantdublin to create our new @simplybetterds Thai Food range. Watch our brand ambassador @nevenmaguire learn how to make this delicious Phad Thai with Chef Yo. Find the full recipe below and shop the ingredients in your local @dunnesstores.

    Phad Thai
    Ingredients (Serves 2)
    • 200g Rice Stick Noodles
    • 6 Raw Tiger Prawns, shell removed
    • 175g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
    • 2 Tbsp Simply Better Cold Pressed Rapeseed Oil (for wok)
    • 2 Simply Better Free Range Corn Fed Large Eggs, beaten
    • 1 Tbsp Simply Better Cold Pressed Rapeseed Oil (for eggs)
    • 80g Bean Sprouts
    • 40g Spring Onions, diced 1cm
    • 100g Simply Better Thai Phad Thai Wok Sauce
    • 1 Tbsp Unsalted Roasted Peanuts, crushed
    • 1 Tsp Dried Crushed Chillies
    • 20g Fried Shallots

    Method:
    1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
    2. Bring a wok to a medium to high heat, add the oil, then the chicken and stir for 2 minutes before adding the prawns and stir for another minute.
    3. Bring the chicken and prawn to one side of the wok. Add the remaining oil and the beaten eggs.
    4. Stir quickly and mix the egg with the chicken and prawns.
    5. Add the noodles, stir for 1 minute until the noodles start to soften.
    6. Then add the sauce and stir well to cover the noodles.
    7. Add the bean sprouts and spring onions. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.
    8. Serve in warmed bowls with a sprinkle of the crushed peanuts, fried shallots and dried chillies.2d
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Barilla, passion for pasta.


barilla
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Still in mood for fresh and tasty recipes? Here are three suggestions you can have fun making with someone this season! Go to the link in bio for the recipes to a delicious penne salad with olives, corn and roasted chicken, to the caprese salad with pesto, and wholegrain penne with tuna and avocado.2w


barilla
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#passionforpasta #🍝
#barilla #pasta #pastaforlife #pastalover #beautifulcuisines #gastronomy #foodstagram #instafoodie #foodie #foodielife
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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




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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.