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.
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
Apple Porridge Scones 🍎 This gorgeous seasonal take on the classic scone combines the wholesome goodness of oats and the sweet, tangy flavour of apples, and we think they are the perfect autumnal mid-morning treat! We especially like to serve them with a dollop of our Blackberry Jam, and some of the fresh berries from the brambles too 😋 Ingredients: – 2 cups all-purpose flour – 1 cup rolled oats – 1 large apple, peeled, cored, and diced – 1 cup buttermilk – 1/4 cup brown sugar – 1/4 cup unsalted butter, melted – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1/2 tsp ground cinnamon – 1/4 tsp ground nutmeg – 1 egg Methodology: – Preheat your oven to 220°C. – Line a baking sheet with parchment paper. – In a bowl, mix the oats with the buttermilk and let them soak for about 10 minutes to soften. – In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the brown sugar to the flour mixture and combine well. – Stir the melted butter and egg into the oat and buttermilk mixture. – Fold the wet ingredients into the dry ingredients until just combined and gently fold in the diced apples. – Lightly flour a clean surface and turn the dough out onto it. With floured hands, gently shape the dough into a round, about 1-inch thick and using your hands shape into about 8 wedges. – Place the wedges on the prepared baking sheet, leaving some space between each. – Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown. 📸 by @erinmdesign #scone#baker#baking#bakersofinstagram#oats#oatmeal#porridge#seasonal#snack#brunch#kaffee#espresso#coffeelover#coffee#coffeebreak#cafe#breakfast#apples#coffeeaddict#coffeegram#cappuccino#momaproved#bakingwithkids#weekend#family#recipe#recipes#vibes#autumn#weekendmood15w
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
Place the rolled oats in a blender, and process until they resemble coarse flour.
In a medium size mixing bowl, combine the processed oats, all purpose flour, brown sugar, baking powder, kosher salt, and ground cinnamon. Whisk to combine well.
In a second large mixing bowl, add the ripe banana and use a fork to mash it very well. Next, add the eggs, vanilla extract, and milk. Whisk very well to incorporate the eggs and banana into the milk.
Pour the dry ingredients into the wet ingredients, and then stream in the melted butter. Whisk until just combined. It’s okay if there are still a few lumps.
Preheat a large skillet over medium heat. Add 1 tablespoon of Kerrygold Butter with Olive Oil to melt and coat the bottom of the pan.
Pour in ¼ cup of the pancake batter into the heated pan for each pancake. Cook for 2 minutes, and when bubbles begin to form and pop on the surface of the pancake, flip, and cook for another 1-2 minutes. Repeat with the remaining pancake batter.
The pancakes can be kept warm in a 200 degree F oven on a metal rack lined baking sheet. Serve the pancakes with sliced bananas, more butter, maple syrup, and a sprinkle of ground cinnamon.
Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.
Ingredients
Rapeseed or sunflower oil, for greasing
225g (8oz) self-raising flour, plus extra for dusting
225g (8oz) coarse wholemeal flour
½ tsp baking soda
½ tsp salt
50g (2oz) wheat bran
25g (1oz) butter, diced and at room temperature
1 tsp light muscovado sugar
300ml (½ pint) buttermilk, plus a little extra if necessary
Method
Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
Serve with butter or lightly whipped cream and strawberry jam.
#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores
Ingredients (Serves 4) 2 Simply Better Irish Corn Fed Chicken Fillets 2 Simply Better Irish Free Range Corn Fed Large eggs 2 Tbsp. Simply Better Organic Irish Jersey Milk 150g Simply Better Rustic Ciabatta Breadcrumbs 50g Simply Better Parmigiano Reggiano grated, plus extra to garnish 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil 1 Tub Simply Better Italian Mozzarella, cut into 4 slices 1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce 25g Butter 75g Plain Flour A small handful of fresh basil leaves
To serve: 300g Simply Better Italian Bronze Die Spaghetti, cooked Mixed Leaf Salad
DIRECTIONS 1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.
2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.
3. Preheat the oven to 180°C (350°F/gas mark 4).
4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.
5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.
The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best! This is a dessert that actually benefits from being made ahead, allowing the lovely flavours to mingle. As a result, it is perfect for a large gathering.
Serves 8–10
4 large eggs
100g caster sugar
250g mascarpone cheese 2
50ml cream
250ml freshly brewed strong espresso coffee (left to cool completely)
150ml Tia Maria or Kahlúa liqueur
40 sponge fingers
50g bar plain chocolate
2 tsp cocoa powder
Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.
Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.
Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.
SERVE AFTER … A go-to dessert if you like spoiling your guests after a long Italian-inspired meal. Tiramisu is ideal for the warmer months since it can be made well in advance and kept in the fridge until needed.
Pavlova Wreath with Exotic Fruit
Cakes are always the sweet option of choice for birthdays and anniversaries. However, I would like to introduce to you the Pavlova Wreath – it is very pretty and easy to make, and it delivers an incredible flavour. As always, feel free to use your own favourite combination of flavours to personalise it. Be sure to produce it with a flourish for that ‘ta-da’ moment!
Serves 10–12
For the meringue
5 egg whites
250g caster sugar
50g icing sugar
2 tsp cornflour
For the raspberry sauce
200g raspberries
2 tbsp icing sugar
1 tbsp lime juice
2 tsp cornflour or arrowroot
For the crème Chantilly
200ml cream (well chilled)
1 tsp vanilla extract
40g icing sugar
To decorate
200g raspberries
400g tin lychees, well drained and cut in half
2 passion fruit, halved and seeds scooped out
Preheat the oven to 140°C (275°F/Gas Mark 1). Put the egg whites into the bowl of a stand mixer. Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little. Mix the caster and icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little.
Make sure that all the sugar has dissolved before you add any more. Add the next third and repeat the process, whisking it all up well. Then add the final third of the sugar. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage. Add the cornflour and fold in with a spoon. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.
Bake for 55–60 minutes until the meringue has just a little colour. Remove it from the oven and leave to cool. Meanwhile, make the raspberry sauce. Blitz the raspberries in a food processor with the icing sugar and lime juice, then pass through a sieve into a small pan using a plastic spatula. Mix the cornflour or arrowroot with one tablespoon of water until smooth, then add this to the raspberries. Bring to the boil over medium to high heat, then simmer gently for a few minutes until thickened, stirring occasionally.
Set aside to cool. For the crème Chantilly, whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks. Cover with cling film and chill until needed. Carefully slide your Pavlova wreath on to a large, flat serving plate. Place dollops of the crème Chantilly around the top of the wreath, then drizzle over some of the raspberry sauce; the rest can be served in a jug at the table. Decorate the wreath with the raspberries, lychees and passion fruit pulp. Serve straight away.
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