Delish Oats is Real 😋 Energy – Altogether Natural Nourishment…
Spelt & honey scones served with greek yoghurt and honey @Odlums_Ireland
Odlums @Odlums_Ireland 14 hours ago
Made with spelt flour and honey instead of sugar, these scones are delicious served with greek yoghurt and honey http://bit.ly/2iPp0e9
Saffron, Honey and Ricotta ice cream .🌹
This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal http://ow.ly/JzY8309yutW #honey #icecream
Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.
Serves 6
500ml/17 fl oz whole milk
1 tsp of saffron threads
5 egg yolks
200g/7oz sugar
250ml/8½ fl oz double cream
500g/1lb 2oz ricotta
2 tbsp honey, plus extra to serve
2 handfuls of toasted pine nuts, to serve
Bring the milk and saffron to a simmer and keep warm.
In a large bowl, combine the yolks and sugar and beat until pale.
Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.
Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.
MacNean Organic Oats with Irish Mist and Honey @nevenmaguire
Celebrity Chef
Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.
Ingredients
- 100 g (4oz) porridge oats (organic if possible)
- 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
- 4 dsp clear honey
- 4 dsp irish mist
- 150 ml (1/4 pint) cream (optional)
Method
- Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
- To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.
Flahavan’s Pumpkin Spice Latte recipe!
Our Oat Drinks are smooth and refreshing with a subtle oaty taste and will add the perfect amount of creaminess and wholesome goodness to your seasonal inspired coffee! #FlahavansOats #IrelandsOatExperts
Flahavans Spiced Pumpkin Latte
Ingredients:
2 tbs Pumpkin Puree
1 tsp Honey
½ tsp Pumpkin Spice blend
250 ml Flahavans Barista Oat Drink
50ml Strong Coffee
Whipped cream for topping (optional)
To make a Pumpkin Puree:
To steam the pumpkin – peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10-`15 mins (until softened and cooked through). Mash and leave to cool.
Pumpkin Spice Blend:
Blend 1 tbs mixed spice and ½ tsp allspice. Mix well.
Mix the pumpkin puree, spices, honey and oat drink in a pan and heat to a simmer. Using an electric milk frother or whisk, whisk for 30-45 secs or until oat drink mixture has a froth. Pour the hot coffee into a latte glass or mug, then add the spiced pumpkin drink. Top with cream, if using, then dust with a little more pumpkin spice.
Oat Bars with Fresh Berries by Daniel Davey @BordBia
Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist
Serves 8 bars
Ingredients
- 175g porridge oats
- 2 large bananas, mashed
- 2 tablesp. honey
- 2 large eggs, beaten
To Cook
1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.
Serving Suggestions
Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.
http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx
Spelt & honey scones served with greek yoghurt and honey @Odlums_Ireland
Odlums @Odlums_Ireland 14 hours ago
Made with spelt flour and honey instead of sugar, these scones are delicious served with greek yoghurt and honey http://bit.ly/2iPp0e9
Oat Bars with Fresh Berries by Daniel Davey @BordBia
Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist
Serves 8 bars
Ingredients
- 175g porridge oats
- 2 large bananas, mashed
- 2 tablesp. honey
- 2 large eggs, beaten
To Cook
1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.
Serving Suggestions
Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.
http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx
Rachel Allen’s Strawberry Muesli
This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.
The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.
Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.
Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.
Flahavan’s Pumpkin Spice Latte recipe!
Our Oat Drinks are smooth and refreshing with a subtle oaty taste and will add the perfect amount of creaminess and wholesome goodness to your seasonal inspired coffee! #FlahavansOats #IrelandsOatExperts
Flahavans Spiced Pumpkin Latte
Ingredients:
2 tbs Pumpkin Puree
1 tsp Honey
½ tsp Pumpkin Spice blend
250 ml Flahavans Barista Oat Drink
50ml Strong Coffee
Whipped cream for topping (optional)
To make a Pumpkin Puree:
To steam the pumpkin – peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10-`15 mins (until softened and cooked through). Mash and leave to cool.
Pumpkin Spice Blend:
Blend 1 tbs mixed spice and ½ tsp allspice. Mix well.
Mix the pumpkin puree, spices, honey and oat drink in a pan and heat to a simmer. Using an electric milk frother or whisk, whisk for 30-45 secs or until oat drink mixture has a froth. Pour the hot coffee into a latte glass or mug, then add the spiced pumpkin drink. Top with cream, if using, then dust with a little more pumpkin spice.
Foodaware 