Tag: honey

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Roasted pears balsamic porridge with Boyne Valley Honey @flahavans

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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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Apple and Yoghurt Pancakes with Blackberry and Honey Sauce

apple & yoghurt pancakes

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 

 www.bordbia.ie

 

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Rachel Allen’s Strawberry Muesli

rachel 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.

Serves 2-3.

You will need:

  • 75g (3oz) porridge oats
  • 150ml (5fl oz) water
  • 110g (4oz) strawberries
  • 2-3 teaspoons light agave syrup or honey

To serve, you will need:

  • Cream and brown sugar (optional)
  • Natural yoghurt and toasted chopped hazlenuts or almonds (optional)
  • 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.
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These Apricot Jam Breakfast Muffins can be prepared the night before

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

These delicious treats can be prepared the night before and cooked to perfection in the morning.

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

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. 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.
  5. 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.
  6. 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.
  7. 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