Feel Full Food 😋
.@Anahaugh has delicious creamy risotto recipe
@BBCMorningLive
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Got any tips for cooking perfect rice? Tomorrow @Anahaugh
will be sharing a delicious risotto recipe and giving tips on how to get it creamy. Share your tips below or morninglive@bbc.co.uk #MorningLive
MacNean Organic Oats with Irish Mist and Honey @nevenmaguire
Celebrity Chef
Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.
Ingredients
- 100 g (4oz) porridge oats (organic if possible)
- 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
- 4 dsp clear honey
- 4 dsp irish mist
- 150 ml (1/4 pint) cream (optional)
Method
- Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
- To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.
Healthy Banana Split for Toddlers 🍌👶🏻 @dunnesstores
https://www.instagram.com/reel/C99sd0MiPmp/?igsh=cDhwNGJtM2hjc3V0
and
babyledfeeding- Healthy Banana Split for Toddlers 🍌👶🏻 I honestly cannot tell you enough how delicious this recipe turned out! The only sweetener is one heaped teaspoon of dark chocolate and the rest is fruit and Greek yogurt. You can also swap out the chocolate for a homemade chia jam, but for me a little chocolate is good for the soul.
Comment RECIPE below👇 to get the recipe sent straight to your DMS 💌
Made using the very best of @dunnesstores ingredients
#BLWtreat #babyledweaningrecipes #blwideas #toddlerrecipes #bananasplit #summerfood
Mags Roche making Jim McDermott’s tea brack with Dáithí looking on @RTEtoday
French toast with beautiful berries @datsescafeandcakes #HeartofCavan
Tomato salad with radishes and salad leaves @ballymaloe_house @dervilla_oflynn
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ballymaloe_house- A feast for all your senses, tomato salad with radishes and salad leaves #onthemenu
Photo from the pass @dervilla_oflynn 👩🍳
Odlums American Style Pancakes with Honey and Berries
American Style Pancakes with Honey and Berries
CategorySelf Raising Flour
Cook TimeFew Mins
What you need:
- 125g/4oz Odlums Self Raising Flour
- 1 tablespoon Shamrock Golden Caster Sugar
- Pinch of Salt
- 1 Egg
- 150ml/¼ pint Milk
- Oil for frying
- Rowse Honey
- Mixed Berries
How to:
- Sieve flour and salt into a bowl, stir in the sugar (if using).
- Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
- Cover and allow to stand for about an hour.
- Heat a little oil on a pan and drop spoonfuls of batter onto pan.
- When mixture is puffed and bubbling on top, turn and cook on other side.
- Serve warm with Rowse Honey and mixed berries
Apricot Jam Breakfast Muffins with banana and honey @RTEfood #foodaware
Food on RTÉVerified account @RTEfood 15 minutes ago
These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning – http://ow.ly/8e6w30fDtZV
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
- Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
- In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
- In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
- 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.
- 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.
- 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.
- 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
Creamy Chicken and Spinach Pasta @donalskehan @dunnesstores
Paid partnership
Creamy Chicken & Spinach Pasta | I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his family. Ingredients from @dunnesstores 💛
Serves: 4
Time: 30 mins
300g tagliatelle
1 tbsp olive oil
A knob of butter
400g skinless chicken breasts, sliced into thick strips
3 garlic cloves, peeled and finely chopped
50g ready-to-use sun-dried tomatoes
150g baby spinach leaves
250ml single cream
Parmesan shavings, to serve
Basil leaves, to serve
Sea salt and freshly ground black pepper
1. Cook the pasta according to the instructions on the packet. Heat the butter and olive oil in a large frying pan and, when foaming, fry the chicken for about 4–6 minutes or until cooked through. Season with salt and pepper before adding the garlic, sun-dried tomatoes, spinach and fry until the spinach has wilted.
2. Add the cream and bring to a steady simmer for 3–4 minutes. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway with some fresh basil leaves & Parmesan shavings.6d
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