Lil’s Famous Full Irish with Lakeland Pure Irish Butter 🧈 🇮🇪
Wholewheat croissants with grape jelly.
Saturday Morning View 👌
..First attempt at wholewheat croissants being served with some delicious grape jelly from the Murrays in Indiana! Theresa Murray Blankenship ❤️
..First attempt at wholewheat croissants being served with some delicious grape jelly from the Murrays in Indiana! Theresa Murray Blankenship ❤️
Mary Flahavan’s Porridge & Yogurt Bread! #homebaking
We can guarantee lots of happy tummies after trying Mary Flahavan’s Oaty Brown Bread! http://ow.ly/YweHS
This is one of Mary Flahavan’s signature recipes – enjoy!
Serves Makes 1 loaf|Takes 60 minutes
INGREDIENTS:
1 large tub (500ml) of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
300g (12oz) Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)
METHOD:
Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.
Mary’s Tip:
A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
To prevent the treacle from sticking to the spoon, coat it with oil before use.
Egg & dairy free pancakes – toppngs: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores
dunnesstoresVerified- The perfect snack for your little ones this Pancake Tuesday 🥞 Try this Egg and Dairy Free Pancakes from @babyledfeeding, full recipe below!
Makes 12 Pancakes
1 tbsp milled chia seeds
3 tbsp warm water
180ml (3/4 cup) almond milk
140g (1 cup) self-raising flour
Drizzle olive oil
Toppings
Plant-Based 🌱
• Smooth peanut butter, sliced banana, squash blueberries and a sprinkle of milled chia seeds.
• Chocolate spread (made with mashed banana + 1/4 tsp cocoa powder), sliced strawberries, passionfruit and mint leaves.
Dairy Toppings 🧀
• Smooth goat cheese, sliced avocado, finely chopped coriander.
• Greek yogurt (or swap for a plant-based yogurt), sliced kiwi, finely crushed seeds.
Add chia seeds and warm water to a small bowl, stir then leave to sit for about 2 minutes until it turns into a jelly substance.
Pour the almond milk into a mixing bowl then add the chia mixture and flour, then stir until it is smooth and combined.
Heat a little olive oil on a pan, then divide the mixture into small portions. Fry both sides until golden.
To serve pick your favourite topping choice. Smooth on the sauce then top with your choice of fruit, crushed seeds or finely chopped herbs.2d
Rachel’s baked eggs with tomatoes, chorizo, chilli and cheese
Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.
http://www.rachelallen.com/post/baked-eggs-tomatoes-chorizo-chilli-and-cheese
Vanilla Porridge topped with Raspberry Coulis from @TheLittleGreenSpoon #FlahavansOats
flahavans- Warm things up this Monday morning with this simple porridge recipe from @TheLittleGreenSpoon – it’s Vanilla Porridge topped with 3 Minute Raspberry Coulis – yum! This recipe tastes t-oatally amazing and is 100% worth a little extra effort…we promise!
#FlahavansOats #FlahavansRecipes #Porridge
Serves 2|Takes 5 mins
INGREDIENTS:
90g of Flahavan’s Oats
400ml of Almond Milk
1 Vanilla Pod
For the Raspberry Coulis
120g of Fresh or Frozen Raspberries
1 tbsp of Water
1 tbsp of Maple Syrup
METHOD:
Add the oats and milk to a medium saucepan on medium heat and bring it up to a simmer.
Let them simmer gently while you make the coulis.
Add the frozen berries, water and maple syrup to a small saucepan on medium heat.
Give it a stir and bring it up to a simmer.
Turn the heat down so that it’s bubbling gently.
Keep an eye on it as it bubbles and use a fork to gently mash the berries as they cook.
Use a knife to carefully slice open the vanilla pod lengthways and scrape the seeds from inside straight into the oats. Stir well.
After about 3 minutes, the berries should be soft and sticky.
Serve the oats with the berries generously poured on top, and add some seeds from the cupboard if you have them handy.22h
Breakfast Croissants for Mothers @nevenmaguire @dunnesstores #Easter
https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==
dunnesstores- This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.
Ingredients
1 packet Simply Better French Made All Butter Croissants
1 packet Simply Better Italian Prosciutto Di Parma
6 Simply Better Irish Free Range Corn Fed Large Eggs
2 Tbsp. Simply Better Jersey Cream
1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
2 Tsp. Finely Snipped Fresh Chives
Simply Better Oriel Sea Salt and Freshly Ground White Pepper
Simply Better Handmade Tomato Relish, to serve
Method
Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.
Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.
Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.
Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
Rachel Allen’s Strawberry Muesli
This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.
The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.
Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.
Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.
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.
Poached Eggs on Tomato and Mushroom Toasts @BordBia with a glass of milk 🍼 #protein😀😀
Ingredients
- Olive oil
- 2 large flat mushrooms, thinly sliced
- Pinch of salt & black pepper
- 1 tablesp. white wine vinegar
- 4 eggs
- 4 thick slices of good bread, toasted on one side
- 4-6 cherry tomatoes, thinly sliced
- 4 slices cheese
To Cook
Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.
Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.
Nutritional Analysis per Serving
Protein: 16g
Carbohydrates: 25g
Fat: 16g
Iron: 2.2mg
Energy: 292 kcal
http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx
Foodaware 
(Serves 4)
Ingredients
2 tablespoons olive oil
4 large ripe tomatoes, skinned, seeded and chopped
Salt
2 tablespoons chopped parsley
A good pinch of crushed chilli peppers (dried chilli pepper flakes)
8 large eggs
8 slices of chorizo
50g (2oz) manchego or Parmesan, grated
4 slices of bread, toasted and buttered, to serve