Tag: recipes

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Chocolate 🍫 hummus @babyledfeeding @dunnesstores

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  • Last week, I made Chocolate Hummus and I got SO much amazing feedback that I wanted to show you how you could use it as a handy finger food breakfast idea for your kids. These Breakfast Samosas are really good. Filled with my chocolate hummus, sliced banana and crushed seeds for extra goodness…all from @dunnesstores ☀️🍌

    You will want to save this one for later ❤️

    Prep time – 5 minutes
    Cook time – 5 minutes
    8 Mini Samosas and 2 Large

    4 Mini tortilla wraps
    1 large tortilla wrap

    5-6 tbsp Chocolate Hummus
    2 bananas sliced
    2 tbsp finely crushed seeds

    To serve
    Fresh strawberries
    Greek yogurt

    Cut the tortillas in half.

    For the mini tortillas spread about 2 tsps of chocolate hummus (the larger tortillas will use about 1 tbsp of hummus, then add 2 slices of banana the the corner and a sprinkle of nuts. Fold the rounded part up slightly, then fold the corner up and over and tuck in the remaining part into the opening.

    Heat on a pan until golden brown both sides.

    Serve with a side of Greek yogurt and fresh strawberries for extra protein which will keep you and your little ones full for longer.

    #babybreakfast #babyledweaning #breakfast #kidsbreakfast #kidssnack #healthybreakfast #firstfoods #blwinspiration #banana #easysnack
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Smoked Salmon with Boxty Pancakes and Soured Cream

Boxty is a traditional Irish pancake made with a mixture of mashed and grated raw potatoes.  Combined with smoked salmon it makes a great brunch or lunch dish.

Serves 4

Ingredients

  • 250g potatoes, peeled, cooked and mashed
  • 250g raw potatoes, peeled and grated
  • 100g plain flour
  • 125ml milk
  • Salt and freshly ground black pepper
  • 1-2 tablesp. olive oil
  • A knob of butter
  • 8 sliced of smoked salmon
  • 150ml soured cream

To Cook

Put both the mashed and grated potatoes in a bowl. Sprinkle over the flour and seasoning and mix until evenly combined. Add the milk, little by little, until you have a dropping consistency.

Heat a little oil in a non-stick frying pan over a medium heat. Add a knob of butter. When the butter begins to foam, spoon a tablespoon of the mixture into the frying pan. Cook for a couple of minutes on each side until golden brown. Depending on the size of the pan you can cook two or three at the same time.

Remove from the pan and keep warm while you finish cooking the pancakes. Serve with sliced smoked salmon and a spoon of soured cream.

 

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Delish Oats A Great Way To Have A Good Friday #goodness #nutrition


flahavans
No excuses… healthy and delicious porridge is the perfect way to start these cold Monday mornings! Warm and comforting, this quick and easy recipe takes just minutes to prepare, so whether you have breakfast at home or deskside, make sure it’s as tasty as it is pretty! Add some grated apple, pecan nuts, cinnamon and maple syrup to your morning porridge pot and take a minute to savour just how good it tastes! #BreakfastInspo #FlahavansOats

Serves 1|Takes 5 minutes

Ingredients

1 x Flahavan’s Quick Oats Pot
Whole Milk (as per instructions on pack)
1 Large Red Apple
Cinnamon Powder
Maple Syrup
5-10g Pecan Nuts

Method:

Prepare the porridge as per the instructions on the Flahavan’s Quick Oats pot

Topping:
Cut the apple into thin slices and then into matchsticks.
Prepare your porridge, and add the apple as topping long with a sprinkling of cinnamon and a drizzle of maple syrup.
Chop pecan nuts into thin pieces and sprinkle on top.
21h
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Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen

fish-gratin_0

Serves six.

You will need:

6 x 175g (6oz) pieces of haddock

Salt and freshly ground black pepper

225g (8oz) Irish mature Cheddar cheese, grated

1 tablespoon Dijon mustard

4 tablespoons cream

Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)

Pre-heat the oven to 180°C, 350°F, Gas 4.

First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.

The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.

To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.

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Keelings Strawberry Refresher #hydration

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  • keelingsfruits☀️🍓
  • Try our delicious , thirst quenching keelings strawberry refresher 🍓☀️

    Recipe
    1. Put 300g of keelings strawberries in a pan with the sugar, half of the thyme, the lemon zest and 150ml water. Bring to the boil, then simmer for 10 minutes, stirring, until the liquid is red and the strawberries soft.
    2. Pour through a sieve into a jug, pushing as much syrup through the sieve as possible, and leave to drain for a few minutes. Discard the berries.
    3. Allow the syrup to cool, then place in the fridge to chill for at least one hour.
    4. Place the ice in a larger pitcher. Add the remaining strawberries and thyme along with the lemon juice and the cooled strawberry syrup. Stir and top up with sparkling water to serve
    Enjoy ☺️

    Recipe by @easyfoodmag1w