CREPE PIZZA PANCAKE TUESDAY 🍕🥞 FOLLOW @babyledfeeding for easy baby led weaning recipes that you can also eat as a busy parent too!
This is one of the best Pancake Tuesday recipes I’ve ever made. It’s so quick and easy and amazing if you are a busy mum and don’t want to stand at the cooker flipping pancakes for hours…which usually is what happens in my house.
As a baby led weaning finger food, cut into thin strips, making sure the peppers are really soft, then serve with a side of fruit and a preloaded spoon with something like thick Greek yogurt.
All of the ingredients are from your local @dunnesstores. Comment RECIPE and I’ll send the recipe straight to your DMs.
Makes about 6 servings (depending on hunger level and capacity for
sharing) Note: These scones are more muffin-like in texture; dough will be moist and wet, which ensures a tender texture.
Some learnings from cookery school so far // Cookery school is more than just learning to cook. I love experiences that teach you more about yourself in the process. Being a beginner again is humbling. The athlete mindset is still there, just in a different context.Edited · 1w
To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.
First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊
Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.
Serves 2
Porridge Ingredients: • 100g Flahavan’s Rolled Oats • 300ml Flahavan’s Vitamin Rich Oat Drink • 150ml water • 1 crisp apple, coarsely grated • 40g dried cranberries • Zest of ½ orange • 2–3 tbsp fresh orange juice • 1–2 tsp honey, to taste • 1 tsp (5g) butter • Pinch of salt • ½ tsp cinnamon • ½ tsp ground ginger • Pinch of nutmeg • 2 tbsp chopped walnuts or pecans
Compote: • 250g apple, peeled, cored and chopped • 100g frozen cranberries • Juice of 1 orange (roughly 60–80ml) • 20–25g sugar (about 1½–2 tbsp) • 2–3 tbsp water • Optional: a small pinch of cinnamon
Method 1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan. 2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst. 3. Taste and adjust the sweetness with additional sugar if needed. 4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice. 5. Once cooled, refrigerate until needed. 6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan. 7. Cook for 5–7 minutes, stirring frequently, until thick and creamy. 8. Add the orange zest and juice & cook for another 30–60 seconds. 9. Remove from the heat & stir through the butter and honey until melted. 10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.
