Our delicious Banana Chocolate Smoothie Bowl contains the perfect amount of sweetness and will definitely leave you wanting more #DelMonteFreshProducehttps://bit.ly/3LQXicg
rachelallencooks Verified How to make Brown Sugar Meringues • Makes 12 approximately • 4 egg whites, (approx 4.5oz) 100g (3.5oz/scant 1/2 cup) caster sugar, (keep two tablespoons of this aside) 100g (3 1/2oz/scant 1/2 cup) soft brown sugar Set oven to 110°C/225°F/Mark 1/2. • Line two baking trays with parchment paper. Whisk the egg whites with both the sugars (except two tablespoons of caster) until stiffly whipped. Fold in the remaining sugar. Spoon or pipe mixture in rounds the size of a golf ball onto baking trays. Bake for about two hours or until meringues are dry right through and can be easily removed from the paper. Allow to cool. • Watch full demo and lots more at: ballymaloecookeryschool.online • #ballymaloecookeryschool#cookingisfun#learnatballymaloe#rachelallen#cook#food#organic#chef
Happy World Vegetarian Day! Why not drop the meat from tonight’s dinner and try this deliciously rich creamy mushroom stroganoff instead! For this recipe and more click https://bit.ly/3AM9QvG
bordbia Already thinking about your first St Stephen’s Day sandwich 🤔
Turkey, ham, stuffing and even the last spoonful of gravy – there are lots of options to use up your leftovers. Tell us your favourite sandwich fillings below ⬇️
Do you like your chocolate chip cookies soft and gooey, crisp and crunchy, chunky or chewy? Everyone has their favourite! So here’s how to change the texture of your cookie by just making a simple change to your cookie recipe… pic.twitter.com/zmwD3Gu6Ft
Give your porridge a foodie twist this Monday and ease yourself into the week with this delicious Honey Roasted Pears with Balsamic Porridge recipe – Tag us if you try it! #FlahavansOats#FlahavansRecipes
Serves 4|Takes 25 minutes
Ingredients:
160g Flahavan’s Progress Oatlets 1 litre Whole Milk 2 pears, slightly under-ripe 10g butter 2 tablespoons of balsamic vinegar 2 tablespoons of Boyne Valley Honey
Method:
Honey & Balsamic Pears Method:
Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.
Porridge Method:
Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan. Bring to the boil on the hob and simmer for 5 minutes stirring continuously. Pour creamy porridge into 4 serving bowls.
Serves 4|Takes 25 minutes
Ingredients:
160g Flahavan’s Progress Oatlets 1 litre Whole Milk 2 pears, slightly under-ripe 10g butter 2 tablespoons of balsamic vinegar 2 tablespoons of Boyne Valley Honey
Method:
Honey & Balsamic Pears Method:
Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.
Porridge Method:
Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan. Bring to the boil on the hob and simmer for 5 minutes stirring continuously. Pour creamy porridge
Haughton Honey 
Foodaware 