Tag: home cooking

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Morning! Oats – Whole Milk-Papaya-Strawberries-Raspberries-Nuts-Flahavans-Breakfast-Honey-Mothers-Nutrition-Energy. šŸ¤Ŗ

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  • Say goodbye to winter blues and hello to summer hues with this mouthwatering bowl of oatsšŸŒ“ā˜€ļø Take your morning porridge to the tropics with a burst of flavour that’ll transport you to paradise. šŸļø Whether you’re lounging by the pool or starting your day with a sunny mindset, this tropical delight is sure to bring the warmth of summer to every spoonful #FlahavansOats

    Serves 1|Takes 10 minutes

    INGREDIENTS:

    30g Flahavanā€™s oats

    150mls whole milk

    Papaya

    Strawberries

    Raspberries

    Nuts



    METHOD:

    For the porridge:

    Stir 30g of Flahavanā€™s Porridge Oats into 150mls of milk.
    Bring to a boil and simmer for 3 minutes stirring continuously

    For the toppings:

    Crushed raspberries: Tumble 100g of raspberries into a bowl.Add a teaspoon of sugar or drizzle of honey and mash together with a fork.

    Add remaining nuts and fruit to the porridge
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Mary Flahavanā€™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)  Flahavanā€™s Progress Oatlets
175g (7oz)  Flahavanā€™s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150Ā°C/300Ā°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, 9ā€™ā€™ x 13ā€™ā€™) 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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Odlums chocolate biscuit cake filled with Rich Tea biscuits & #maltesers


odlums_ireland
Who doesnā€™t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.āœØ

You will need:
275g/10 oz Butter
150ml/Ā¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
Ā½ x 400g packet of Digestive Biscuits, roughly crushed
Ā½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.

Method:
āœ”ļøLine a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
āœ”ļøMelt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
āœ”ļøAdd the biscuits, Maltesers, fruit and nuts, if used. Stir well.
āœ”ļøTransfer to the prepared tin. Level it on top and press down well to avoid air gaps. āœ”ļøAllow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.

#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking
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Fresh, local fish is supplied to us from small fishing boats in @BallycottonIRE Bay, delivering high-quality produceĀ  @ballymaloe_house šŸ‡®šŸ‡Ŗā˜˜ļø

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Neven’s English Food Tour Wednesday on RTƉ One 8.30pm @macnean_house_restaurant Co.Cavan

https://www.instagram.com/reel/DTI3bACDyJ0/?igsh=dHpvMmNycmVzbmRi

macnean_house_restaurant

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  • šŸ’«Donā€™t Forget Nevenā€™s New Series Begins TonightšŸ’«

    šŸ“ŗRTƉ One
    ā° 8:30pm

    @nevenmaguire
  • Ā begins his journey in Newcastle šŸ°šŸž
    From climbing the 847-year-old Newcastle Castle for views over the Tyneā€™s iconic bridges, to meeting Michelin-star pioneer Terry Laybourne for classic pub bites at The Broad Chare.

    He also explores the cityā€™s Irish connections through football legend Jack Charlton, before finishing at Big River Bakery, learning to make the famous Geordie Stottie and Pease Pudding.

    History, food and heart ā€” Newcastle delivers!

    #ad
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Scarlett and Tamsin Allen’s almondĀ tart with berries:RTƉ Today Delish šŸ˜‹

This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.

Ingredients

Makes 24 mini almond tartlets or 2 x 18cm tarts

110g butter

110g caster sugar

110g ground almond

Method

  1. Preheat the oven to 180’C/160ā€™Fan/350ā€™F/Gas mark 4.
  2. Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
  3. Place generous teaspoonful blobs of the mixture in each ‘cupā€™ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if itā€™s a 12 hole tray then cook it in 2 batches.
  4. Or you could make 12 mini tartlets and 1 x 18cm tin.
  5. Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
  6. The larger tart will take 16-18 minutes to cook.
  7. After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
  8. Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.

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.@nevenmaguire makes simply delicious Pad Thai @dunnesstores with Chef Yo.

https://www.instagram.com/reel/C7AAVU2MowW/?igsh=MWZsNXNwcW1vdHhrdA==

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  • We have partnered up withĀ @sabarestaurantdublinĀ to create our newĀ @simplybetterdsĀ Thai Food range. Watch our brand ambassadorĀ @nevenmaguireĀ learn how to make this delicious Phad Thai with Chef Yo. Find the full recipe below and shop the ingredients in your localĀ @dunnesstores.

    Phad Thai
    Ingredients (Serves 2)
    ā€¢ 200g Rice Stick Noodles
    ā€¢ 6 Raw Tiger Prawns, shell removed
    ā€¢ 175g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
    ā€¢ 2 Tbsp Simply Better Cold Pressed Rapeseed Oil (for wok)
    ā€¢ 2 Simply Better Free Range Corn Fed Large Eggs, beaten
    ā€¢ 1 Tbsp Simply Better Cold Pressed Rapeseed Oil (for eggs)
    ā€¢ 80g Bean Sprouts
    ā€¢ 40g Spring Onions, diced 1cm
    ā€¢ 100g Simply Better Thai Phad Thai Wok Sauce
    ā€¢ 1 Tbsp Unsalted Roasted Peanuts, crushed
    ā€¢ 1 Tsp Dried Crushed Chillies
    ā€¢ 20g Fried Shallots

    Method:
    1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
    2. Bring a wok to a medium to high heat, add the oil, then the chicken and stir for 2 minutes before adding the prawns and stir for another minute.
    3. Bring the chicken and prawn to one side of the wok. Add the remaining oil and the beaten eggs.
    4. Stir quickly and mix the egg with the chicken and prawns.
    5. Add the noodles, stir for 1 minute until the noodles start to soften.
    6. Then add the sauce and stir well to cover the noodles.
    7. Add the bean sprouts and spring onions. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.
    8. Serve in warmed bowls with a sprinkle of the crushed peanuts, fried shallots and dried chillies.2d