Flahavans Simple Oat Pancakes

recipe1

Ingredients
50g Flahavan’s Oats
1 egg
1 1/2 tbsp Greek yoghurt, plus extra to serve
1 tsp honey or maple syrup
1/2 tsp gluten-free baking powder (regular will work also)
1 scoop (30g) protein powder (optional)
Coconut oil, for frying
1 tub Greek yogurt
Fresh berries
Method
1 To make the oat pancakes, blend all the ingredients except the oil in a food processor until smooth.
I use my NutriBullet for this.
2 Heat a little coconut oil in a non-stick frying pan, then wipe it out with kitchen paper.
3 Add spoonfuls of the batter to the pan – it’s a thick batter, so make small pancakes.
4 Cook for 2 minutes, until the bottom is golden brown and ready to be turned. Flip over and cook for 1–2 minutes more, until golden brown. Repeat with the remaining batter.
5 Serve warm with a dollop of Greek yoghurt and fresh berries.

Mayonnaise with extra-virgin olive oil Basso recipe

It is one of the most famous sauces in the world, the most delicious for children but also for adults. Homemade, with our extra virgin olive oil, it is even healthier. But the secret of mayonnaise is patience: to emulsify the two main ingredients it takes patience and it is recommended to use a mixer or other suitable tools to prevent them from going crazy, or that the oil and the egg do not bind.

Ingredients (all at room temperature):

1 egg and 1 yolk

200gr of extravirgin olive oil Basso

1 teaspoon of vinegar or lemon

a pinch of salt and pepper

Method:

Put a yolk and a whole egg in the mixer at maximum speed, pouring the extra virgin olive oil. When the sauce begins to thicken, add the vinegar or lemon, salt, and pepper and restart until you reach a light color. Pour the mayonnaise in a container, cover it and put it in the fridge.

And if it goes crazy?

Add egg yolk and start the mixer to the maximum until it emulsifies everything.

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

 

Scones with Kerrygold Butter and Strawberry Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

 

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

 

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

 

Mayonnaise with extra-virgin olive oil Basso recipe

It is one of the most famous sauces in the world, the most delicious for children but also for adults. Homemade, with our extra virgin olive oil, it is even healthier. But the secret of mayonnaise is patience: to emulsify the two main ingredients it takes patience and it is recommended to use a mixer or other suitable tools to prevent them from going crazy, or that the oil and the egg do not bind.

Ingredients (all at room temperature):

1 egg and 1 yolk

200gr of extravirgin olive oil Basso

1 teaspoon of vinegar or lemon

a pinch of salt and pepper

Method:

Put a yolk and a whole egg in the mixer at maximum speed, pouring the extra virgin olive oil. When the sauce begins to thicken, add the vinegar or lemon, salt, and pepper and restart until you reach a light color. Pour the mayonnaise in a container, cover it and put it in the fridge.

And if it goes crazy?

Add egg yolk and start the mixer to the maximum until it emulsifies everything.

Mayonnaise with extra-virgin olive oil Basso

It is one of the most famous sauces in the world, the most delicious for children but also for adults. Homemade, with our extra virgin olive oil, it is even healthier. But the secret of mayonnaise is patience: to emulsify the two main ingredients it takes patience and it is recommended to use a mixer or other suitable tools to prevent them from going crazy, or that the oil and the egg do not bind.

Ingredients (all at room temperature):

1 egg and 1 yolk

200gr of extravirgin olive oil Basso

1 teaspoon of vinegar or lemon

a pinch of salt and pepper

Method:

Put a yolk and a whole egg in the mixer at maximum speed, pouring the extra virgin olive oil. When the sauce begins to thicken, add the vinegar or lemon, salt, and pepper and restart until you reach a light color. Pour the mayonnaise in a container, cover it and put it in the fridge.

And if it goes crazy?

Add egg yolk and start the mixer to the maximum until it emulsifies everything.

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.