Many of you know that this is the day every year that Spiced Peaches is #RecipeOfTheDay. My must-have accompaniment to ham, hot or cold. Yes, they are tinned peaches, and they must be in syrup not juice! In light of events, you may want to halve the recipe https://nigella.com/recipes/spiced-peaches
Taking 5 mins from the packing and boxing. Counting our blessings for every order it is manic and we are so relieved. This lovely customer today Roisin filling her boot lol..She is giving #potatoparcels as presents as she wanted to support us. My is full.
Creamy Maple Syrup Porridge with Fruit Kebabs by Louise Lennox A great way to make porridge fun and get the kids excited at breakfast time! Serves 2|Takes 15 mins INGREDIENTS: 60g Flahavan’s Progress Oatlets 300mls whole milk 50mls water 2 teaspoons maple syrup Selection of fresh fruit METHOD: In a small saucepan put the Flahavan’s Oats, milk, water and 1 teaspoon of maple syrup. 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. Cut fresh fruit into small bite size chunks and thread the fruit onto cocktail sticks or wooden skewers. Divide the creamy porridge between two bowls, drizzle the remaining maple syrup on top and serve with fruit kebabs. TOP TIPS: With a newborn baby mornings are mayhem in my home, so to save time I put the ingredients into the saucepan and leave it in the fridge overnight. The porridge oats will absorb the liquid which makes it faster to cook. Get the children involved in the kitchen by letting them help to make the fruit kebabs. These can also be made in advance. Make the fruit kebabs more fun by using a small cookie cutter to cut out the fruit. You can use soy milk or almond milk instead of whole milk.
Its one of my favourite snacks, straight from the jar or served on a mound of yogurt, usually @gleniskinsta greek yogurt.
A generous drizzle of peanut butter on top for good measure. This one is @manhattan.ie which is one my faves, both the smooth and crunchy are drippy, with that classic peanut butter stick to the mouth feel.
Perfect for drizzling, spreading, eating straight from the tub, and of course making granola.
Jumbo oats are a must for the best granola, in my granola munching opinion. You just can’t beat @flahavans jumbo oats. One of my store cupboard and breakfast staples.
Recipe created for @manhattan.ie , this is not a sponsored post.
flahavans With a chill in the air and the leaves beneath our feet making a crunch it looks like Autumn is well and truly here to stay. Head out for a stroll this evening and make the most of the bright evenings before they dissappear for another few months #FlahavansFuel#WalksInNature#NewMonth4h
flahavans With a chill in the air and the leaves beneath our feet making a crunch it looks like Autumn is well and truly here to stay. Head out for a stroll this evening and make the most of the bright evenings before they dissappear for another few months #FlahavansFuel#WalksInNature#NewMonth4h
flahavans Kick start your Tuesday morning the right way – with a warming breakfast of creamy Irish oats! One of our absolute favourites is porridge topped with some raspberries, nuts, and finished with a sprinkling of cacao nibs. Let us know in the comments below how you’re enjoying your oats this morning and don’t forget to tag us in your post for your chance to feature on our Instagram page! #FlahavansOats#IrelandsOatExperts
Serves 1 Takes 10 minutes
INGREDIENTS:
40g Flahavan’s Progress Oatlets 125ml milk 50ml water Handful of raspberries 3 tbsp cacao nibs Handful of roughly chopped tiger nuts (or nuts of choice)
METHOD:
Combine the milk, water and Flahavan’s Oats in a saucepan Bring to the boil, stirring continuously. When boiling, reduce heat to medium, then add raspberries, cocoa nibs and chopped tiger nuts, leaving a little aside for garnish. Simmer for 5 minutes, continuing to stir. Serve and sprinkle with the left-over toppings.
Just because we can’t go out for brunch, doesn’t mean we can’t enjoy a stack of mouth-watering pancakes this weekend! Our recipe for Porridge Pancakes with Grilled Honey & Orange Figs is a guaranteed way to put a smile on your face! So follow the recipe below and whip up something tasty for breakfast this morning – after all, we deserve a treat! #FlahavansOats#IrelandsOatExperts#OatyPancakeStack
Serves 4 | Takes 25 minutes
INGREDIENTS:
50g Flahavan’s Oats 250 ml milk OR 275g leftover porridge and a splash of milk 1 egg 50g plain flour 1 tsp baking powder 4 black figs Knob of butter Juice and zest of half an orange 1 tbsp honey Greek yoghurt
METHOD:
Place the Flahavan’s Oats in a small pan over a medium heat with 250ml milk and bring to the boil and reduce the temperature to a low heat and continue cooking for around 10-12 minutes until thick and creamy. Leave the porridge overnight covered with some clingfilm.
Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.
Sift in the flour and baking powder to the porridge and whisk to combine.
Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.
Melt a knob of butter in a non-stick frying pan and cook spoonfuls of the batter in batches until golden brown on each side. Repeat until all the batter is used up.
Serve the pancakes with the grilled figs and Greek yogurt
flahavans Kick start your Tuesday morning the right way – with a warming breakfast of creamy Irish oats! One of our absolute favourites is porridge topped with some raspberries, nuts, and finished with a sprinkling of cacao nibs. Let us know in the comments below how you’re enjoying your oats this morning and don’t forget to tag us in your post for your chance to feature on our Instagram page! #FlahavansOats#IrelandsOatExperts
Serves 1 Takes 10 minutes
INGREDIENTS:
40g Flahavan’s Progress Oatlets 125ml milk 50ml water Handful of raspberries 3 tbsp cacao nibs Handful of roughly chopped tiger nuts (or nuts of choice)
METHOD:
Combine the milk, water and Flahavan’s Oats in a saucepan Bring to the boil, stirring continuously. When boiling, reduce heat to medium, then add raspberries, cocoa nibs and chopped tiger nuts, leaving a little aside for garnish. Simmer for 5 minutes, continuing to stir. Serve and sprinkle with the left-over toppings.
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