Summer fruits @keelings
Wednesday thought…Summer Fruits @keelings
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
Neven Maguire’s Brown Scones are full of roughage and great for breakfast
Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.
Ingredients
- Rapeseed or sunflower oil, for greasing
- 225g (8oz) self-raising flour, plus extra for dusting
- 225g (8oz) coarse wholemeal flour
- ½ tsp baking soda
- ½ tsp salt
- 50g (2oz) wheat bran
- 25g (1oz) butter, diced and at room temperature
- 1 tsp light muscovado sugar
- 300ml (½ pint) buttermilk, plus a little extra if necessary
Method
- Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
- Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
- Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
- On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
- Serve with butter or lightly whipped cream and strawberry jam.
Celebrity Chef
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Neven Maguire: Home Chef
French toast with beautiful berries @datsescafeandcakes
MacNean Organic Oats with Irish Mist and Honey @nevenmaguire
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.
Mint Chocolate Avocado Milkshake! @DelMonteFresh #refresh
Del Monte Fresh
@DelMonteFresh
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Feeling happy with this Mint Chocolate Avocado milkshake! Get the full recipe here- https://bit.ly/3LKA87z #DelMonteFresh #Avocado
Neven Maguire’s Brown Scones are full of roughage and great for breakfast
Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.
Ingredients
- Rapeseed or sunflower oil, for greasing
- 225g (8oz) self-raising flour, plus extra for dusting
- 225g (8oz) coarse wholemeal flour
- ½ tsp baking soda
- ½ tsp salt
- 50g (2oz) wheat bran
- 25g (1oz) butter, diced and at room temperature
- 1 tsp light muscovado sugar
- 300ml (½ pint) buttermilk, plus a little extra if necessary
Method
- Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
- Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
- Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
- On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
- Serve with butter or lightly whipped cream and strawberry jam.
Celebrity Chef
More from
Neven Maguire: Home Chef
A beautiful breakfast is a simple way to brighten up your Monday morning! @NDC_ie
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A beautiful breakfast is a simple way to brighten up a midweek morning! This porridge includes 200ml milk, providing 31% of the recommended daily intake of calcium and also contains protein, B vitamins, iodine, phosphorus & potassium
Breakfast muffins for Baby 🤤 @dunnesstores @babyledfeeding
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mcmanuspauline and others
dunnesstoresVerified- Start yours and your baby’s day off right with these delicious and super nutritious breakfast muffins. Made using wholesome ingredients like carrots, apples, sunflower seeds, Greek yogurt and wholemeal flour, these muffins are the perfect breakfast finger food for your little one to enjoy in the morning.
- To serve to babies – Ensure you are always sitting with your baby when they are eating. Serve a mini muffin with a side of fruit. I like to use sliced pear, mango or strawberries.
- For older children serve 2 mini muffins or 1 large muffin in their lunchbox.
- These muffins are perfect for school as they contain no sugar whatsoever!
- The only sweetness comes from the delicious apple. You can make them even sweeter by adding a mashed banana to the mixture. @babyledfeeding
Strawberry & Yoghurt Parfait @bordbia #foodaware #womenshealth
Foodaware 