Keeling’s Blueberry & Raspberry Breakfast Pudding #foodaware

Blueberry & Raspberry Breakfast Pudding
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
1Pre-heat oven to 180°C/160°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.

Flahavan’s Fruit & Nut Porridge #flahavansoats #foodaware

3 h  ·

Hello Monday! Quick, easy and healthy, this Fruit & Nut Porridge is the perfect breakfast to start your day right! Packed with delicious raspberries, cacao nibs and crunchy nuts, this recipe will make sure you’re ready to face any challenge the day ahead may bring (and it’ll fill you up until lunchtime too!)! #FlahavansOats #FlahavansRecipes

40g Flahavan’s Progress Oatlets
125ml Milk
50ml Water
Handful of Raspberries
3 tbsp Cacao Nibs
Handful of roughly chopped Tiger Nuts

Combine the milk, water and Flahavan’s Oats in a saucepan
Bring to the boil, stirring continuously.
When boiling, reduce heat to medium, then add raspberries, cocoa nibs and chopped tiger nuts, leaving a little aside for garnish.
Simmer for 5 minutes, continuing to stir.
Serve and sprinkle with the leftover toppings. See less

Garth Brooks Breakfast Bowl – Recipe from Home Cooking with Trisha Yearwood (c) #foodaware


2 tablespoons butter
8 large eggs
One 16-ounce bag frozen hash browns, such as Tater Tots, thawed
1 pound pork sausage
1 pound bacon
One 9-ounce package cheese and roasted garlic tortellini
10 ounces sharp Cheddar, grated (about 2 1/2 cups)

1. In a large skillet, melt the butter and scramble the eggs.
2. In a separate large skillet, cook the hash browns according to package directions.
3. In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.
4. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve!
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Flahavan’s Flapjacks #foodaware


Liked by 

reillyannetteo and others

  • flahavans's profile pictureflahavans
  • Feeling lucky?! ☘️ In celebration of all things Irish this week, we’re giving you the chance to win a gorgeous hamper of our delicious Flapjacks for you AND your best friend! Our crumbly oaty flapjacks not only taste great, they also provide plenty of slow release energy and fibre.
    To win a Flahavan’s Flapjacks hamper for you AND your best pal, all you have to do is:

    ☘️Like this post and share to your stories (Tag us!)
    💚 Tag a friend (at home or abroad) who would LOVE a Flahavan’s hamper 💚
    ☘️Make sure you’re both following us!

    Stay tuned for the rest of the week for more opporunities to win oaty prizes!!