Mary Flahavan’s delicious chilled Bircher Muesli!
Flahavans added 2 new photos.
During the Summer in the Flahavan’s mill we sometimes swap our daily bowl of porridge with a bowl of chilled Bircher Muesli!
Check out Mary Flahavan’s delicious recipe.
Lovely breakfast of muesli,@Glenisk and strawberry jam.
Glenisk Retweeted
Lovely breakfast of muesli, @Glenisk and @wholesome strawberry jam. GET IN MA BELLY!
Don’t let luscious mangoes languish in the fruit bowl..
BBC Good Food Don’t let luscious mangoes languish in the fruit bowl…http://www.bbcgoodfood.com/recipes/1110/easy-mango-ice …
Feeding the hens in Ballymaloe
Ballymaloe House liked
#ThrowbackTuesday This is an old photo, but #FeedingTheHens has always been a student duty from the very begining. http://cookingisfun.ie/certificate-cookery-course/12-week-certificate-programme …
Martin Shanahan’s Home Made Fish Fingers
Flahavan’s Porridge.Add chocolate to your oats!
Before your resolutions start… Add chocolate to your oats! How delicious does this bowl look!?
Strawberry Cheesecake recipe.@yeovalley
Yeo ValleyVerified account @yeovalley 39 minutes ago
Check out this Strawberry Cheesecake recipe https://goo.gl/Gv1cr5 . You can stock up on all the ingredients in @Waitrose ,
Glenisk Strawberry Oat Smoothie
Ingredients,5 Count
Nutrition,174 Calories
Total Time’5 Mins
Serves,2 Servings
Ingredients
40g porridge oats
150g Glenisk Greek 0% Fat Vanilla Yogurt
1 banana
80g strawberries
1 handful of ice cubes
From Glenisk
Nutritional Information (per serving)
-
Calories,174kcal
-
Fat’1.4g
-
Saturates,0.2g
-
Carbs,26.2g
-
Sugar,11.1g
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Protein,10.7g
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Salt,<0.01g
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Fibre,3.9g
Method
- Combine the porridge oats, yogurt, banana, strawberries and ice cubes together in a blender at high speed.
- Pour smoothie into 2 cups and serve.
- http://glenisk.com/recipes
Odlums Salted Caramel & Chocolate Mousse recipe
Salted Caramel & Chocolate Mousse
CategoryChristmas
Chill Time60 mins
What you need:
For the salted caramel sauce
- 125g/4oz Granulated Sugar
- 2 tbsp Water
- 2 tbsp Golden Syrup
- 50g/2oz Butter
- 170ml carton Double Cream
- ½ tsp sea salt
For the mousse
- 350g Dark Chocolate, chopped into small pieces
- 50g/2oz Butter
- ½ tsp Goodall’s Vanilla Extract
- 8 Eggs, separated
- 1 tbsp Shamrock Golden Caster Sugar
To serve
- Double Cream, whipped
- Chocolate, grated
How to:
- For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with cling film and cool completely.
- For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla.
- In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated
- Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse.
- Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream and chocolate shavings.
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