RECIPE: Simply add a punnet of strawberries (hulls removed), one freshly squeezed juice from a lemon, one tbps sugar and a pint of water to blender. Add ice to a glass, garnish with your choice of garnish and serve with a straw. 🥤
Sweeten up your Monday morning with our easy to prep Apricot Pistachio Overnight Oats 😋! Packed with lots of fruit, nut and oaty goodness, these Overnight Oats are just so tasty! Simply prep in advance and chill overnight in the fridge (or chill for a minimum of 2 hours in the morning) and then you’re ready to tuck in and enjoy! #flahavansoats#oatspiration#overnightoats
Serves 2|Takes 120 minutes
INGREDIENTS: 90g Flahavan’s Progress Oatlets 3 tbsp Desiccated Coconut 200ml Coconut Milk 260ml Water 1 tbsp Chia Seeds 400g Fresh Apricots, halved and stone removed 2 tbsp Golden Caster Sugar 40g Pistachios
METHOD: To make the bircher, place the Flahavan’s Oats into a bowl along with the desiccated coconut, coconut milk, 200ml water and chia seeds and stir to combine. Leave in the fridge for min. 2 hours or overnight if you can. Meanwhile, place the apricots, remaining water and golden caster sugar in a medium saucepan. Cook gently over a low-medium heat for 10-15 minutes, or until soft and broken down. Remove from the heat and leave aside to cool. Crush the pistachios into a fine crumb using a pestle and mortar. To assemble, spoon the bircher into two glasses adding in a layer of the apricots and sprinkle over the pistachio crumb to serve.1d
4 x 175g hake fillets, pin boned, scaled and skin on
2 tbsp rapeseed oil
¼ butternut squash, deseeded and cut into cubes
1 onion, diced
2 cloves garlic, crushed
2cm piece of ginger, peeled and grated
½ red pepper, cored and cut into thin strip
s½ yellow pepper, cored and cut into thin strips
½ green pepper, cored and cut into thin strips
½ red chilli, seeds removed and thinly sliced
2 tsp mild curry powder2 tsp ground turmeric
1 x 400g can chopped tomatoes
1 x 400g tin coconut milk (Thai Gold brand, if possible)
100ml vegetable or fish stock
2 tbsp mango chutney
1 x 400g tin chickpeas, drained and rinsedJuice of
1 limeHandful of baby spinach leaves
Sea salt and freshly ground black pepper
Steamed basmati I rice, to serve
1 tbsp basil, chopped
1 tbsp coriander, chopped
Method
Preheat a large heavy based saucepan with the rapeseed oil over a medium heat
Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.
Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.
Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.
Add in the spinach and nestle between the fish to wilt.
Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.
Steeped in #Irish heritage, we enjoy a rich history of developing innovative dairy products from high-quality, wholesome milk produced in the way nature intended – from cows grazing freely on natural grass grown on the lush pastures of family-owned farms.
This weekend is your last chance to experience the Wimbledon-inspired Sweet Serve by @paulapastry! Find it in-store at Mrs Tea’s Boutique this Friday, Saturday and Sunday from 10am.
keelingsfruits
