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
Spelt & honey scones served with greek yoghurt and honey @Odlums_Ireland
odlums_ireland – Warm those cold mornings up with some creamy porridge
odlums_ireland
Warm those cold mornings up with some creamy porridge. Make it with milk or water and pop it in the microwave for 2 minutes. Add some berries, dried fruit, nuts, seeds or a bit of everything with a drizzle of honey! 😋
#odlums #behindeverybake #porrid
“I wasn’t going to eat it. I was just going to taste it!”#winniethepooh #honey
Haughton Honey “I wasn’t going to eat it. I was just going to taste it!”#winniethepooh #honey
Catherine’s Weekly Recipe – High Fibre Stoneground Wholemeal Bread
Ingredients
350g/12oz Odlums Coarse Wholemeal
25g/1oz Odlums Wheat Bran
1 tablespoon Shamrock Light Muscovado Sugar
or Rowse Honey
Pinch of Salt
1 teaspoon Shamrock Bread Soda (sieved)
1 tablespoon Vegetable Oil
300ml / ½ pint Milk
125g Carton Yoghurt (Natural or Hazelnut)
Method
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite “wet”.
4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.
Variation
The following can be mixed in with the dry ingredients:
50g/2oz Shamrock Apricots (chopped)
Handful of Shamrock Chopped Walnuts
1 Tablespoon of Sunflower Seeds
Sprinkle Odlums Oatflakes or sesame seeds on top of bread before baking.
http://odlums.ie/recipes/catherines-weekly-recipe-high-fibre-stoneground-wholemeal-bread/
New Greek Style Honey Yogurt made with Irish milk @dunnesstores Beacon #nutrition #energy
“I wasn’t going to eat it. I was just going to taste it!”#winniethepooh #honey
Roasted pears balsamic porridge with Boyne Valley Honey @flahavans
flahavans
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
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
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.
Foodaware 