Delish Oats is Real 😋 Energy – Altogether Natural Nourishment…
These Apricot Jam Breakfast Muffins can be prepared the night before
Food on RTÉVerified account @RTEfood 15 minutes ago
These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning – http://ow.ly/8e6w30fDtZV
Ingredients
- 2 large free-range eggs
- 150ml pot of natural low-fat yoghurt
- 50ml rapeseed oil
- 2 tblsp no added sugar apricot jam
- 1 ripe banana, mashed
- 4 tblsp clear honey
- 1 tsp almond extract
- 200g of wholemeal flour
- 50g of porridge oats, plus extra for sprinkling
- 1 ½ teaspoons of baking powder
- 1 ½ teaspoons of bicarbonate of soda
- 2 tblsp mixed seeds
- extra apricot jam
- a handful of flaked almonds, for sprinkling
Method
- Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
- In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
- In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
- Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
- Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
- Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
- Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.
Notes
Recipe courtesy of Folláin
Blue Moon 🌝 💙 🔵 Possibly our most favourite rose…..ever
Haughton Honey
@HaughtonHoney
·
Blue Moon. Possibly our most favourite rose…..ever #rose #rosa #climber #hybridrose #bluemoonrose #summerloading #flowers #instaflower #bees #beefarmer #relax #blueflowers #bluerose
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.
Apple and Yoghurt Pancakes with Blackberry and Honey Sauce
Serves 6
Cooking time: 15 min
Ingredients
- 300g self-raising flour
- 50g sugar
- 4 eggs
- 150ml natural yoghurt
- 2 eating apples, peeled and chopped
- Milk Butter to cook the pancakes
- Blackberry and honey sauce
- 200g blackberries (or blueberries)
- 2-3 tablesps. Honey
- Juice of 1 lemon
To Cook
Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)
To make the sauce
Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.
Nutritional Analysis per Serving
Protein: 11g
Carbohydrates: 68g
Fat: 9g
Iron: 2mg
Energy: 386kcal
Delish Oats is Real 😋 Energy – Altogether Natural Nourishment…
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.
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.
Hot Oats! with chopped banana, a sprinkle of cinnamon, a drizzle of honey and topped with almond flakes
Brrrrr…. there’s a chill in the air! What better way to warm things up on a cold morning than with a simple yet delicious bowl of porridge? Oats topped with chopped banana, a sprinkle of cinnamon, a drizzle of honey and topped with almond flakes is the perfect breakfast to beat the autumnal chill.
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.
Foodaware 