Nutrition key to sound health
Yeo ValleyVerified account @yeovalley
Brunching today? Why not try this recipe from the canteen – Wild Mushrooms on Sourdough with Crispy Poached Egg & Hollandaise. Believe us when we tell you, it’s a good’un… https://www.yeovalley.co.uk/recipes/recipe/somerset-wild-mushrooms-on-grilled-sourdough-with-crispy-poached-eggs-and-hollandaise-sauce/ …
Kerrygold USAVerified account @KerrygoldUSA
Packed with protein, this Heirloom Grain Salad is the healthy and easy choice for a weeknight dinner. https://www.kerrygoldusa.com/grazings/heirloom-grain-salad-with-lemon-vinaigrette/ …
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The Tuscan flavors of warm bruschetta topped with bubbling Irish cheese – truly a taste to behold. This pizza is a wonderful oven-baked twist on the traditional appetizer, making a perfect shared starter or a meal of its own.
Preheat oven to 450°F and line 2 large baking sheets with parchment paper. In a small bowl, stir together tomato, basil, olive oil, vinegar and garlic; set aside. Divide dough into 3 equal pieces. Roll each into a 9-inch circle or 10 x 8-inch rectangle on a lightly floured board. Transfer to prepared baking sheets and sprinkle with Kerrygold Dubliner Cheese. Bake for 12 to 15 minutes or until cheese is lightly browned on the edges. Using a slotted spoon, place equal amounts of tomato mixture on each pizza and sprinkle with shredded Kerrygold Reserve Cheddar Cheese.
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These cheddar scones are an enticing addition to any table with bold flavors of sun-dried tomatoes and scallions, paired with a soft yet crumbly pastry. https://kerrygoldusa.com/recipes/sundried-tomato-scallion-spinach-and-cheddar-scones-with-flakey-salt/
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Happy Valentine’s Day! We are starting the “lovely” day by making our No-Bake Strawberry Banana Cheesecake, and you can too
#DelMonteFreshProduce #Fresh #Delicious
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
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