Tag: Foodaware

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Mary Flahavan’s Oaty Flapjacks… with chocolate on top! #kidshealth

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Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz)  Flahavan’s Progress Oatlets
175g (7oz)  Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
  3. Stir in the oatflakes.
  4. Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
  5. Bake in preheated oven for approximately 30 minutes or until golden brown.
  6. When baked, coat with melted chocolate as a special treat.
  7. Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
 http://www.flahavans.ie/recipes/oaty-flapjacks-/411
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Garth Brooks Breakfast Bowl – Recipe from Home Cooking @trishayearwood (c) #Nashville

Ingredients

2 tablespoons butter
8 large eggs
One 16-ounce bag frozen hash browns, such as Tater Tots, thawed
1 pound pork sausage
1 pound bacon
One 9-ounce package cheese and roasted garlic tortellini
10 ounces sharp Cheddar, grated (about 2 1/2 cups)

1. In a large skillet, melt the butter and scramble the eggs.
2. In a separate large skillet, cook the hash browns according to package directions.
3. In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.
4. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve!
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

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Neven Maguire cooks omelettes with mushrooms in Irish Rapeseed oil, Oriel Sea Salt & Drinagh Cheddar Cheese @SimplyBetterDunnesStores #PGI. Ireland ☘️

🍳🥚🧀Mushroom , Bacon & Cheese Omelette!🧀🥚🍳

Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!

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Recipe:  Healthy Tropical Ice Cream 🍨🍍

https://www.instagram.com/reel/DLe_tIEi-VJ/?igsh=NHhqcmJxNzllMWY0

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dunnesstores

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  • babyledfeeding's profile picturebabyledfeeding
  • RECIPE ⬇️ Healthy Tropical Ice Cream 🍨🍍🥭🌴🥥 Follow @babyledfeeding for easy summer recipes that are great for babies AND busy families too.

    The ice cream is so creamy, the way ice cream should be. All of the ingredients are from your local @dunnesstores – and if you get a chance try the new Mango yogurt drink. It is so delicious and a great way to get live cultures into kids during the summer months.

    350g Bag Frozen Pineapple (or fresh)
    Cream from 1 can full fat coconut milk (keep in the fridge for 2 hours)
    1 tsp vanilla extract (optional)
    500ml Mango Yogurt drink (or natural yogurt)
    Juice 1 lemon

    1 fresh mango
    1/2 tsp turmeric

    4 tbsp desiccated coconut (optional but worth it!)

    Add the pineapple, coconut cream (keep the milk for another recipe), vanilla, 3/4 of the mango drink (375ml) and lemon juice to a food processor and blend until smooth and creamy.

    Pour into a freezer proof dish.

    Cut the mango flesh and add to a blender with the turmeric and the remaining mango yogurt drink, then blend until it is a vibrant yellow.

    Pour over the coconut and pineapple mixture and use the back of a spoon to swirl it around.

    Freeze for around 4 hours or until it is set

    Add the coconut an oven dish and airfry at 180ºC/350ºF for 5 minutes. It browns really quickly so check it often. Stir and cool.

    Serve the ice cream with a sprinkle of coconut 🍨

    Aileen xo

    #toddlerfood #summerfood #icecream #healthyicecream #viralreel #mangoicecream #reeloftheday #healthykidsfood #healthyfoods
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Today’s Ready brek bowl is served with frozen berries, a dollop of greek yogurt, a chilled glass of orange juice and some mixed nuts 😍

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Neven Maguire’s chocolate baked Alaska with chocolate sauce : rte.ie recipes


By Neven Maguire

Celebrity Chef

Watch Neven’s Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.

Ingredients

Serves 6-8

  • 1 x 900ml tub Vanilla Ice Cream
  • 200ml cream, whipped, to serve

Chocolate Sponge

  • 4 eggs
  • 120g caster sugar
  • 90g self-raising flour
  • 30g good quality cocoa powder

Italian Meringue

  • 4 x egg white
  • 225g caster sugar
  • 135g water
  • 1 tsp vanilla extract

Warm Chocolate Sauce

  • 200ml cream
  • 1 tsp vanilla extract
  • 2 tbsp Coole Swan Irish Cream Liqueur
  • 255g plain chocolate, finely chopped (at least 70% cocoa solids)

Method

To Make the Chocolate Sponge

  1. Preheat the oven to 180°C/350°F/Gas Mark 4
  2. Line a baking tray (13.6 x 9.5in) with parchment paper
  3. In a large bowl whisk the eggs and caster sugar together with hand mixer
  4. Whisk for 3 minutes on full power until light and fluffy
  5. Sieve in the flour and cocoa powder and gently fold in using a spatula
  6. Transfer the mixture to the baking tray
  7. Bake for 8-10 minutes
  8. Remove from the oven and allow to cool completely

For the Italian Meringue

  1. Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.
  2. Once the sugar has dissolved allow to boil.
  3. Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form.
  4. Boil the sugar until it has reached 120°C (use a sugar thermometer to check).
  5. Carefully stream the syrup into the egg white while whisking on high speed.
  6. Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.
  7. Keep covered in a bowl or transfer to a piping bag until needed.

For The Warm Chocolate Sauce

  1. Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
  2. Gently add in the chocolate and stir gently until completely melted.
  3. This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
  4. Use warm or cold as required

To Assemble

  1. Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
  2. Cut the prepared chocolate sponge in 3
  3. Place one third of the sponge in the base of the tin
  4. Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
  5. Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
  6. Add the final piece of sponge on to, gently pressing down
  7. Fold the overhang of cling film over the top
  8. Pace in the freezer to firm up for 3-4 hours minimum or overnight is best

To Serve

  1. Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
  2. Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
  3. At this point the Alaska can be returned to the freezer until needed or alternately to serve straight away, use a blow torch to evenly brown the outside of the meringue all over
  4. Enjoy with warm chocolate sauce and whipped cream