breakfast – Foodaware

Almond croissants 🥐 with a honey and vanilla glaze

lakeland 120 year history

Bainne, Lakeland Dairies, Killeshandra,Co.Cavan.

Waking up to a minimal-effort Saturday morning breakfast that you can prepare the night before – bliss! This Baked Raspberry Oats dish by @delaliciousfood is wholesome, healthy and delicious – give it a go this weekend! https://hubs.ly/H0gQYDG0 #highprotein #weekendbreakfast

From Chocolate Mousse Cake to Aubergine and Banana Brownies, we’ve got your vegan sweet tooth covered at the café. #Bewleys #BewleysBest #BewleysGraftonStreet

By Neven Maguire Celebrity Chef

Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
Season to taste.

lakeland 120 year history

Bainne, Lakeland Dairies, Killeshandra,Co.Cavan.

By Neven Maguire Celebrity Chef

Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
Season to taste.