Still obsessed with rhubarb. It’s in peak season now—tart, sturdy, and showing up in everything. We made a classic rhubarb tart today, no frills, just letting the fruit do its thing & omg it was delish!!
Also practiced French omelettes (the kind where one second too long ruins everything) and made a fresh chicken stock that’s going to carry half the meals this week.
Oatmeal bars (or just oats in general) are great for boosting your energy and giving you a much-needed top up of fibre, known to lower cholesterol and reduce the risk of heart disease. And apart from being full of health-benefits, added with flavours of cinnamon and vanilla, these oatmeal bars make a tasty snack to eat on the go anywhere.
Ingredients:
2 sticks (226g) unsalted room temp butter
2 x 2/3 cups of white sugar
2 cups rolled oats
2 cups all purpose flour
1 tsp vanilla extract
1 tsp grounded cinnamon
1/4 tsp salt
2/3 tsp baking powder
1 big jar black cherry preserve
Method:
Pre-heat the oven to 350ºF / 175ºC.
Grease a baking pan (I used a 20 x 20 cm / 8 x 8 in) with butter and leave to the side.
Cream the butter and sugar together really well.
Add the rest of the ingredients and mix well.
Press half of the mixture into the bottom of the baking pan.
Spread the preserves over it in an even layer.
Crumble the remaining mixture, with your hands, over the raspberry preserves.
Bake for 40 minutes, or until lightly golden brown.
Cool completely before cutting.
If you can’t get hold of any Black Cherry preserve then it’s just as easy to make your own – if not easier as you don’t need to leave the house! All you need is pitted black cherries, sugar and lemon. Glaze the cherries with sugar and leave for a couple of hours then simmer on a low heat for 1 hour.
No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats
Serves 2 pizza bases|Takes 15 mins
Ingredients: For the Pizza Bases: 85g Progress Oats 1 large egg white ½ tsp salt Optional – 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast For the tomato topping: 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried mixed herbs 1 tsp honey 1 tsp sea salt flakes Couple of grinds of black pepper
Method: For the Pizza Bases: Pre-heat the oven 200C Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended. Heat a small heavy based frying pan over a medium heat. Add one tsp of vegetable oil. Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up. Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through
For the tomato topping:
Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained. Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Pour the tomato mix into a high-speed blender and blitz for 1 minute.
This Spaghetti Carbonara uses just four simple ingredients along with some salt and pepper and is ready in less than 15 minutes. Find the full recipe from our @simplybetterds brand ambassador @nevenmaguire below:
Ingredients 1 Pack Simply Better Italian Bronze Spaghetti 2 Packs Simply Better Guanciale Pepato, cut into strips 4 Simply Irish Better Free Range Corn Fed Large Eggs and 2 Yolks 1 Pack Pecorino Romano PDO, finely grated Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
Method 1. Bring a large saucepan of water to a rolling boil. Season with salt and cook the spaghetti for 10 minutes until al dente. 2. Meanwhile, heat a non-stick frying pan over a high heat. Sauté the Guanciale for 2-3 minutes until crisp. Drain off the excess fat and tip on to a plate to cool. 3. Beat the eggs and yolks in a mixing bowl until lightly and fluffy. Season generously with pepper and fold in most of the pecorino, reserving some to garnish. 4. Drain the spaghetti, reserving a small cupful of the cooking water and immediately tip into the bowl with the egg mixture. Add most of the Guanciale, reserving some for garnishing, and toss with a tongs until evenly combined. The heat of the spaghetti will be enough to create a smooth silky sauce – you can add a little of the reserved cooking water if you think it needs it. Divide among bowls and garnish with the rest of the Guanciale and Pecorino to serve.
Neven’s Top Tip: Reserving a small cupful of the pasta cooking water when draining can be used to enhance the silkiness of the cooking sauce before serving3d
Mini Carrot Pizzas 🥕 If your little one loves pizza, then you’ll love this easy recipe 😋 These mini pizzas are so soft and the perfect finger food for baby led weaning or as an afterschool snack or lunchbox filler for older kids. They are also such a great way to get your kids to eat more carrots 🐰
Comment recipe below to get the recipe sent straight to your DMs 📩 and don’t forget to follow for more easy snack ideas your kids will love xxx
This Strawberry Smoothie Bowl is the perfect way to get plenty of strawberries into an easy-to-make breakfast or lunch that everyone in the family will enjoy. 🍓
Serves: 2
Ingredients 200-250g Bord Bia Quality Mark strawberries, fresh or from frozen. 2 small bananas 6 tablesp. Greek-style yoghurt 2 teasp. coconut flakes 4 tablesp. granola (shop-bought) 1 teasp. chia seeds Fresh mint sprigs, to decorate (optional)
•If using fresh strawberries, cut off the stalks and put into a blender, reserving a few of the berries for decoration. •Peel the bananas and cut into slices, then add three-quarters into a blender (reserving the rest to decorate). •Add the yoghurt and blitz to a smooth puree and using a spatula put into small serving bowls. Place in the freezer for a few hours at this point to firm up. •Decorate the smoothie bowls with the rest of the banana, reserved strawberries, the coconut flakes and sprinkle over the granola and chia seeds. •Finish off with with the mint sprigs and enjoy!
Head to our website where you can find more delicious strawberry recipes, link in bio. 🌞
2 – 4 Thai Birds Eye chillies – depending on your spice tolerance!
50ml fish sauce, plus extra to season
3 cloves garlic
pinch ground turmeric
6 chicken thighs, cut into bite sized pieces
500g cooked white rice
pinch white pepper
2 tbsp light soy sauce
1 red onion
Sesame oil, to serve
Handful of coriander leaves
Handful of mint
Method
First, get the chicken stock into a pan. Slice half of the ginger, chilli and lemongrass and add to the pot. Peel the zest off a lime then bring to a boil, and season with the 25ml of the fish sauce. Turn down to a simmer whilst you prepare the rest of the dish.
Finely chop the remaining ginger, chilli and lemongrass and place into a bowl. Grate in the garlic and add the remaining fish sauce. Chop the chicken thighs into inch pieces and add to the bowl along with a pinch of turmeric and mix everything together.
Get a wok over a high heat and add the oil followed by the chicken pieces. Cook, stirring, until the chicken is golden brown and cooked through.
Scoop the aromatics from the broth and discard then add the rice to the broth and warm through for at least 5 minutes.
To finish, slice the red onion finely and season the broth with some white pepper, soy sauce, sesame oil, lime juice and some extra fish sauce if needed.
Add the rice and broth to your bowls then top with the chicken, followed by the sliced onions. Garnish with extra sliced red chillies, if you can handle them!, and lots of coriander and mint.
Foodaware 