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Mary Flahavan- how to make the perfect bowl of porridge…

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We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek

The Perfect Porridge Recipe…

(Porridge on the hob with 3 topping variations)

Preparation time: 2 minutes
Cooking time: 5 minutes
Serves: 3

Ingredients:
120g Flahavan’s Oats
875mls of whole milk

Method:
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.

Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon

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Flahavan’s Dark Chocolate and Orange Irish Oaty Flapjacks #Kilmacthomas

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  • Have you tried our Flahavan’s Dark Chocolate and Orange Irish Oaty Flapjacks yet 😍!? Baked to perfection following Mary Flahavan’s original recipe and made with dark Belgian chocolate and natural orange oil, our crumbly flapjacks are great as an on-the-go snack, providing slow release energy and a source of fibre to help you power through the day. For those taking a more relaxed approach, they equally taste great paired with your 11 o’clock coffee. Treat yourself! #FlahavansOats #FlahavansFlapjacks #Snacks #energy
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Potato and Mushroom Omelette

Serves 4

Cooking time:

Ingredients

  • 2 medium-sized Rooster potatoes, peeled and thinly sliced (apprximately 300g)
  • 1tbsp olive oil
  • 10g butter
  • 100g chestnut mushrooms, sliced
  • 5 medium eggs
  • 20ml milk
  • A dash of cream
  • 2tbsp chopped fresh parsley
  • Salt and milled pepper

To Cook

Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.

In a large frying pan add the olive oil and butter and cook the sliced mushrooms until soft, approximately 5 minutes. While the mushrooms are cooking preheat your grill to medium.

In a bowl lightly whisk the eggs, cream, parsley and a little seasoning.

Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set.

Serving Suggestions

Serve with fresh crisp salad.

 http://www.bordbia.ie/consumer/recipes/vegetarianrecipes/pages/potatoandmushroomomelette.aspx

For more delicious and healthy potato recipes visit www.potato.ie/recipes/

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Anna and Liz Bonnin ❤️ picnic on the Burren – Entertain. Educate. Anna Haugh’s Big Irish Food Tour

https://www.instagram.com/reel/DIlXJbFiNaR/?igsh=MWd5eGMydzRsb3FsdQ==

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  • When she’s not exploring the jungles of Central America or following the great migrations across the plains of Africa, Liz Bonnin finds her true escape on Ireland West Coast in the rugged beauty of County Clare.

    After Liz asks Anna to join her in the Burren is easy to see why!

    Watch Anna and Liz as they explore the food and landscape that this corner of Ireland has to offer.

    Anna Haugh’s Big Irish Food Tour
    BBC One Northern Ireland
    Tonight – Fri 18 Apr, 19:3021h