Warm things up this Monday morning with this simple porridge recipe from @TheLittleGreenSpoon – it’s Vanilla Porridge topped with 3 Minute Raspberry Coulis – yum! This recipe tastes t-oatally amazing and is 100% worth a little extra effort…we promise! #FlahavansOats#FlahavansRecipes#Porridge
Serves 2|Takes 5 mins
INGREDIENTS:
90g of Flahavan’s Oats 400ml of Almond Milk 1 Vanilla Pod
For the Raspberry Coulis 120g of Fresh or Frozen Raspberries 1 tbsp of Water 1 tbsp of Maple Syrup
METHOD:
Add the oats and milk to a medium saucepan on medium heat and bring it up to a simmer. Let them simmer gently while you make the coulis. Add the frozen berries, water and maple syrup to a small saucepan on medium heat. Give it a stir and bring it up to a simmer. Turn the heat down so that it’s bubbling gently. Keep an eye on it as it bubbles and use a fork to gently mash the berries as they cook. Use a knife to carefully slice open the vanilla pod lengthways and scrape the seeds from inside straight into the oats. Stir well. After about 3 minutes, the berries should be soft and sticky. Serve the oats with the berries generously poured on top, and add some seeds from the cupboard if you have them handy.22h
2 tablespoons butter 8 large eggs One 16-ounce bag frozen hash browns, such as Tater Tots, thawed 1 pound pork sausage 1 pound bacon One 9-ounce package cheese and roasted garlic tortellini 10 ounces sharp Cheddar, grated (about 2 1/2 cups) 1. In a large skillet, melt the butter and scramble the eggs. 2. In a separate large skillet, cook the hash browns according to package directions. 3. In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside. 4. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve! Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
janice.gilligan1I’ve a beef casserole in my slow cooker and I’ll be enjoying it later when we are home from the parades. Perfect for the day that’s in it! ❤️
Those early mornings are back 🥱and there’s nothing quite like a post-school run brekkie 🎉 Todays Ready brek bowl is served with frozen berries, a dollop of greek yogurt, a chilled glass of orange juice and some mixed nuts 😍
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