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Creamy Maple Syrup Porridge with Fruit Kebabs

Flahavans
6h ·
Kicking off our National Porridge Week recipe series is children’s feeding expert, Louise Lennox. Louise has shared a gorgeous Creamy Maple Syrup Porridge with Fruit Kebabs recipe with us as well as some tips and tricks on how to create a fuss free breakfast routine at home. Here is why Louise is taking the #PorridgePledge this week: ‘I love my porridge with a creamy almost velvet texture. The secret to getting super creamy porridge is to cook it in a saucepan on a low heat and to keep stirring it. My favourite flavour to add in is maple syrup. Team the porridge up with healthy fresh fruit kebabs; they are packed with lots of vitamins, easy to make and a fun way to encourage children to eat fruit. As a mother of two children it gives my whole family a boost of energy to start our day.’ #FlahavansPorridgePledge #NationalPorridgeWeek #FlahavansOats #IrelandsOatExperts
Serves 2
You’ll need:
60g Flahavan’s Progress Oatlets
300mls whole milk
50mls water
2 teaspoons maple syrup
Selection of fresh fruit
Method:
1. In a small saucepan put the Flahavan’s Oats, milk, water and 1 teaspoon of maple syrup.
2. Stir continuously on a medium heat for about 8 minutes until the porridge is thick and creamy. Remove from the heat, cover the saucepan with a lid and leave for 5 minutes.
3. Cut fresh fruit into small bite size chunks and thread the fruit onto cocktail sticks or wooden skewers.
4. Divide the creamy porridge between two bowls, drizzle the remaining maple syrup on top and serve with fruit kebabs.
Posted on

Creamy Maple Syrup Porridge with Fruit Kebabs

Flahavans
6h ·
Kicking off our National Porridge Week recipe series is children’s feeding expert, Louise Lennox. Louise has shared a gorgeous Creamy Maple Syrup Porridge with Fruit Kebabs recipe with us as well as some tips and tricks on how to create a fuss free breakfast routine at home. Here is why Louise is taking the #PorridgePledge this week: ‘I love my porridge with a creamy almost velvet texture. The secret to getting super creamy porridge is to cook it in a saucepan on a low heat and to keep stirring it. My favourite flavour to add in is maple syrup. Team the porridge up with healthy fresh fruit kebabs; they are packed with lots of vitamins, easy to make and a fun way to encourage children to eat fruit. As a mother of two children it gives my whole family a boost of energy to start our day.’ #FlahavansPorridgePledge #NationalPorridgeWeek #FlahavansOats #IrelandsOatExperts
Serves 2
You’ll need:
60g Flahavan’s Progress Oatlets
300mls whole milk
50mls water
2 teaspoons maple syrup
Selection of fresh fruit
Method:
1. In a small saucepan put the Flahavan’s Oats, milk, water and 1 teaspoon of maple syrup.
2. Stir continuously on a medium heat for about 8 minutes until the porridge is thick and creamy. Remove from the heat, cover the saucepan with a lid and leave for 5 minutes.
3. Cut fresh fruit into small bite size chunks and thread the fruit onto cocktail sticks or wooden skewers.
4. Divide the creamy porridge between two bowls, drizzle the remaining maple syrup on top and serve with fruit kebabs.
Posted on

Creamy Maple Syrup Porridge with Fruit Kebabs

Flahavans
6h ·
Kicking off our National Porridge Week recipe series is children’s feeding expert, Louise Lennox. Louise has shared a gorgeous Creamy Maple Syrup Porridge with Fruit Kebabs recipe with us as well as some tips and tricks on how to create a fuss free breakfast routine at home. Here is why Louise is taking the #PorridgePledge this week: ‘I love my porridge with a creamy almost velvet texture. The secret to getting super creamy porridge is to cook it in a saucepan on a low heat and to keep stirring it. My favourite flavour to add in is maple syrup. Team the porridge up with healthy fresh fruit kebabs; they are packed with lots of vitamins, easy to make and a fun way to encourage children to eat fruit. As a mother of two children it gives my whole family a boost of energy to start our day.’ #FlahavansPorridgePledge #NationalPorridgeWeek #FlahavansOats #IrelandsOatExperts
Serves 2
You’ll need:
60g Flahavan’s Progress Oatlets
300mls whole milk
50mls water
2 teaspoons maple syrup
Selection of fresh fruit
Method:
1. In a small saucepan put the Flahavan’s Oats, milk, water and 1 teaspoon of maple syrup.
2. Stir continuously on a medium heat for about 8 minutes until the porridge is thick and creamy. Remove from the heat, cover the saucepan with a lid and leave for 5 minutes.
3. Cut fresh fruit into small bite size chunks and thread the fruit onto cocktail sticks or wooden skewers.
4. Divide the creamy porridge between two bowls, drizzle the remaining maple syrup on top and serve with fruit kebabs.
Posted on

Creamy Maple Syrup Porridge with Fruit Kebabs

Flahavans
6h ·
Kicking off our National Porridge Week recipe series is children’s feeding expert, Louise Lennox. Louise has shared a gorgeous Creamy Maple Syrup Porridge with Fruit Kebabs recipe with us as well as some tips and tricks on how to create a fuss free breakfast routine at home. Here is why Louise is taking the #PorridgePledge this week: ‘I love my porridge with a creamy almost velvet texture. The secret to getting super creamy porridge is to cook it in a saucepan on a low heat and to keep stirring it. My favourite flavour to add in is maple syrup. Team the porridge up with healthy fresh fruit kebabs; they are packed with lots of vitamins, easy to make and a fun way to encourage children to eat fruit. As a mother of two children it gives my whole family a boost of energy to start our day.’ #FlahavansPorridgePledge #NationalPorridgeWeek #FlahavansOats #IrelandsOatExperts
Serves 2
You’ll need:
60g Flahavan’s Progress Oatlets
300mls whole milk
50mls water
2 teaspoons maple syrup
Selection of fresh fruit
Method:
1. In a small saucepan put the Flahavan’s Oats, milk, water and 1 teaspoon of maple syrup.
2. Stir continuously on a medium heat for about 8 minutes until the porridge is thick and creamy. Remove from the heat, cover the saucepan with a lid and leave for 5 minutes.
3. Cut fresh fruit into small bite size chunks and thread the fruit onto cocktail sticks or wooden skewers.
4. Divide the creamy porridge between two bowls, drizzle the remaining maple syrup on top and serve with fruit kebabs.
Posted on

Creamy Maple Syrup Porridge with Fruit Kebabs

Flahavans
6h ·
Kicking off our National Porridge Week recipe series is children’s feeding expert, Louise Lennox. Louise has shared a gorgeous Creamy Maple Syrup Porridge with Fruit Kebabs recipe with us as well as some tips and tricks on how to create a fuss free breakfast routine at home. Here is why Louise is taking the #PorridgePledge this week: ‘I love my porridge with a creamy almost velvet texture. The secret to getting super creamy porridge is to cook it in a saucepan on a low heat and to keep stirring it. My favourite flavour to add in is maple syrup. Team the porridge up with healthy fresh fruit kebabs; they are packed with lots of vitamins, easy to make and a fun way to encourage children to eat fruit. As a mother of two children it gives my whole family a boost of energy to start our day.’ #FlahavansPorridgePledge #NationalPorridgeWeek #FlahavansOats #IrelandsOatExperts
Serves 2
You’ll need:
60g Flahavan’s Progress Oatlets
300mls whole milk
50mls water
2 teaspoons maple syrup
Selection of fresh fruit
Method:
1. In a small saucepan put the Flahavan’s Oats, milk, water and 1 teaspoon of maple syrup.
2. Stir continuously on a medium heat for about 8 minutes until the porridge is thick and creamy. Remove from the heat, cover the saucepan with a lid and leave for 5 minutes.
3. Cut fresh fruit into small bite size chunks and thread the fruit onto cocktail sticks or wooden skewers.
4. Divide the creamy porridge between two bowls, drizzle the remaining maple syrup on top and serve with fruit kebabs.
Posted on

A Pancake Extravaganza by Rachel Allen

rachel pancakes

Tuesday is pancake time. In all their shapes and forms, they are a real favourite in our household. It isn’t just our children who get excited – I adore pancakes and love an excuse to make a real feast of them. There’s something so pleasingly simple, so supremely comforting about a perfectly browned pancake, unchallenging and uncomplicated, but always delicious.
We’ll make all different sorts of pancakes on different years, and often on the same day. I love thin pancakes – they’re called crepes in France, where they’re usually made with some buckwheat flour. I like to eat them rolled up with lemon and sugar, or the perennial favourite, Nutella! We like to make thin pancakes as a savoury treat too, omitting the sugar and making a creamy mushroom filling with bacon and perhaps some Gruyere cheese.
If you’d like to make your pancakes a little more elaborate than just a squeeze of lemon and sugar, you can try this divine orange butter recipe, opposite, that we often make at the cookery school.
At other times, we like to make big, fluffy American pancakes, served with rashers and plenty of maple syrup. I’ve written recipes for blueberry and lemon pancakes in these pages before, as well as in a number of my cookbooks.
The Italian recipe here is a totally different take on pancakes that I’ve made on Pancake Tuesday in previous years. It was inspired by a conversation I had with the great Italian chef, Aldo Zilli. He told me a wonderful story about his mother using light pancakes as an alternative to pasta in certain dishes, and I’ve discovered that they work wonderfully with rich tomato sauces. The Italian baked pancakes with tomato sauce recipe, opposite, uses the pancakes in place of lasagne sheets, which adds a fluffiness to the dish. It’s a perfect family dish and would make a great centrepiece to a Shrove Tuesday dinner table.
Tip
Adding melted butter to the pancake batter will make a real difference to the pancakes’ flavour and texture. It also makes it possible to cook them without having to grease the pan every time.

Pancake Recipes:

 http://www.rachelallen.com/blog/pancake-extravaganza

 

Posted on

French Toast with Caramelised Plums

French Toast with Caramelised Plums

Serves 4

 Great dessert or brunch dish

Cooking time: 10 min

Ingredients

  • 4 eggs
  • 125 ml milk
  • 8 slices bread (brioche if possible)
  • A little butter for cooking

 

To serve

  • 8 ripe plums, halves and stoned
  • 2 tablesp. sugar
  • Maple Syrup

To Cook

Mix the eggs and milk together then pour the mixture in to a shallow dish. Soak the bread in the mixture for a few minutes. Heat a large pan , add a little butter and cook the French toast until golden on both sides. Heat another pan , dip the plums into the sugar then place cut side down on the hot pan and allow the sugar to caramelize but don’t let it burn! When all the plums are ready serve with the French toast and maple syrup.

Nutritional Analysis per Serving

Protein: 14 g 

Carbohydrates: 80 g 

Fat: 11 g  

Iron: 2.5 mg 

Energy: 473 kcal