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
Ingredients: 2 tablespoons avocado oil 1/4 white onion 3 cloves of garlic 1 cup Barilla orzo 1 cup water 1-1 1/4 cup of milk (best when foam-able) 100 g fresh spinach juice of half a lemon 1 teaspoon salt fresh parsley lemon wedges
Tofish: 2 blocks tofu 1 tablespoons miso paste 1 nori sheet, torn up or blended 1 tsp mushroom powder 1 tablespoons coconut aminos/soy sauce 1 tablespoons spices of choice ) water
The method: 1. Prepare the tofish by cutting the tofu down diagonally, leaving around 1cm at the bottom to keep it together. Combine all the ingredients and marinade the tofu for a few hours, or overnight. 2. Heat up the oil in a large pan. Finely chop the onion, mince the garlic and add to the pan. Cook until golden, then add orzo, water and milk. Bring to simmer and allow to cook until it becomes creamy. If you think orzo gets too dry, add the additional 1/4 cup of milk. 3. In the meantime cook the tofu in a different pan on both sides just until it starts to turn golden, 2-3 minutes each side. 4. Divide the orzo into two portions and serve with tofish garnished with some fresh parsley and a splash of lemon juice on top!4w
flahavans Anyone got that Summer feeling? Ease yourself into May with a gorgeous Papaya Crunch Porridge and bring some sunshine to your breakfast table with this exotic twist on your morning porridge. #FlahavansOats#FlahavansRecipes#PorridgeInspo
Method: For the porridge: Stir 30g of Flahavan’s Porridge Oats into 150mls of milk. Bring to the 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. 1w
For the base 1 & 2/3 cups of Flahavan’s Rolled Oats 1 cup of toasted hazelnuts 1/2 cup of butter, plus extra for greasing the tin 1/3 cup of soft brown sugar 1 tbsp honey
For the cheesecake topping 1 & 1/3 cups of good quality white chocolate, broken into pieces 1 & 1/4 cups of sour cream 1 cup of cream cheese 1 tbsp lemon juice
To decorate 2 tbsp Flahavan’s Rolled Oats 2 tbsp hazelnuts, roughly halved 3 tbsp soft brown sugar ½ tsp lemon juice 3/4 cup of berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries 1 ripe fig A few thinly sliced grapes
METHOD:
Preheat the oven to 320°F. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment. In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.
Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan’s Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.
Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down. Place the tin in the fridge to cool completely (this should take around 30 minutes).
When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes – the chocolate should be liquid but not too hot.
In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.
Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.
To decorate, start by toasting the remaining Flahavan’s Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool. Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted Oats and arrange as you please. Slice into wedges to serve, and enjoy
Foodaware 