Tag: breakfast

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Mary Flahavan’s Quick Apple Porridge

apple & raisin porr

Quick Apple Porridge
This recipe avoids milk altogether and so would be ideal for anyone on a dairy-free diet.
Ingredients
40g (1½ oz) or 2 scoops of Flahavan’s Quick Oats
170 ml (1/3 pint) of apple juice
Pinch of cinnamon
Sliced apple
Cooking and Serving Instructions
  1. Mix the oats with the apple juice in a deep bowl.
  2. Microwave for 2-3 minutes stirring occasionally until the juice is absorbed. Add more juice if necessary.
  3. Leave to stand for 1 minute.
  4. Stir and serve topped with sliced apple and a sprinkle of cinnamon.
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Egg & dairy free pancakes – toppngs: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores

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  • 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
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Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16

Ingredients:

  • 1 3/4 cups (about 8 ounces) all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling over tops
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
  • cut into pieces
  • 1/3 cup raisins
  • 1/2 cup whole milk
  • 1 large egg, plus additional beaten egg for brushing over tops

Directions:

  1. Preheat oven to 425° F
  2. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
  3. Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
  4. Add raisins
  5. Whisk together milk and 1 egg
  6. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
  7. Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
  8. of dough. (Do not over-knead)
  9. Pat dough to 1 1/2-inch thickness.
  10. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
  11. about 6 rounds.
  12. Place rounds on lightly-buttered baking sheet. Brush
  13. tops with additional beaten egg; sprinkle with additional sugar.
  14. Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
  15. halfway through baking for more even browning
  16. Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

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Breakfast muffins for Baby 🤤 @dunnesstores @babyledfeeding

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  • 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
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Homemade strawberry cheesecake #kerrygold Sunday brunch

  • kerrygoldusaHomemade strawberry #cheesecake spread on top of buttery brioche toast. The perfect way to change up your #breakfast routine or add a sweet treat to Sunday #brunch. #Kerrygold
    –
    –
    INGREDIENTS:
    2 slices of brioche bread (1″+ thick)
    3 tablespoons Kerrygold Salted Butter
    1 teaspoon granulated sugar
    1/4 cup whipped cream cheese
    1/4 cup + 2 teaspoons powdered sugar (can substitute honey or coconut sugar)
    1/4 teaspoon orange zest (or orange blossom water)
    1/2 cup sliced strawberries
    Coarse sugar, optional
    DIRECTIONS:
    Preheat a skillet over medium heat.
    Butter each side of the bread, saving 1 tablespoon of the butter for the skillet. Sprinkle the bread with granulated sugar. Add the remaining tablespoon of butter to the hot skillet, and then add the bread to the skillet. Toast the bread on each side until golden brown, about 1 minute per side.
    Meanwhile, slice the strawberries and toss them with 2 teaspoons of powdered sugar. Set aside.
    In a small bowl, beat together the cream cheese, remaining 1/4 cup of powdered sugar and orange zest until fluffy.
    Remove the toast from the skillet, and top each slice with the cheesecake filling, followed by the strawberries. I like to sprinkle coarse sugar on top before serving, but it’s optional.
  • switchbackkitchenYum!
  • coastiekitchen@makinitmobetta
  • hezzidThese look amazing
  • skippingawayYum🍓
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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

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.