Nutrition key to sound health
Lakeland FS @lakelandFS 36 minutes ago
#DYK white chocolate is tipped to be the next ‘it’ ingredient. Teamed with seasonal strawberries this dessert is sure to be a summer menu winner 
#ThursdayThoughts https://www.pritchitts.com/recipes/white-chocolate-mousse …
**White Chocolate Orange Overnight Proats** Made quite an accidentally hearty brekkie today, as I put in 75g oats rather than 50g (force of habit!) BUT aaanywyay! This was 75g broken up Flahavans jumbo oats, 200g Fage 0% fat Greek yoghurt, 100ml Alpro unsweetened almond milk, 25g PhD Nutrition White Chocolate Diet Whey, 1/2 a chopped satsuma & 1/2 tsp orange essence. Pop in a big mug, top with the other 1/2 satsuma and some MyProtein cacao nibs. Leave in the fridge overnight! 576 cals, 74.6g carbs, 7.7g fat, 49.2g protein. NOM! #proats #oats #overnightoats #naturallygood #flahavans #alpro #almondmilk #fage #total #zerofat #Greekyoghurt #phdnutrition #dietwhey #whitechocolate #satsuma #sainsburys #orange #makeahead #hearty #easy #vonshef #breakfast #highprotein #highcarb #carbsarelife #friyay #nomnomnom #thickoats #betaglucans
Lakeland FS @lakelandFS 36 minutes ago
#DYK white chocolate is tipped to be the next ‘it’ ingredient. Teamed with seasonal strawberries this dessert is sure to be a summer menu winner #ThursdayThoughts https://www.pritchitts.com/recipes/white-chocolate-mousse …
**White Chocolate Orange Overnight Proats** Made quite an accidentally hearty brekkie today, as I put in 75g oats rather than 50g (force of habit!) BUT aaanywyay! This was 75g broken up Flahavans jumbo oats, 200g Fage 0% fat Greek yoghurt, 100ml Alpro unsweetened almond milk, 25g PhD Nutrition White Chocolate Diet Whey, 1/2 a chopped satsuma & 1/2 tsp orange essence. Pop in a big mug, top with the other 1/2 satsuma and some MyProtein cacao nibs. Leave in the fridge overnight! 576 cals, 74.6g carbs, 7.7g fat, 49.2g protein. NOM! #proats #oats #overnightoats #naturallygood #flahavans #alpro #almondmilk #fage #total #zerofat #Greekyoghurt #phdnutrition #dietwhey #whitechocolate #satsuma #sainsburys #orange #makeahead #hearty #easy #vonshef #breakfast #highprotein #highcarb #carbsarelife #friyay #nomnomnom #thickoats #betaglucans
**White Chocolate Orange Overnight Proats** Made quite an accidentally hearty brekkie today, as I put in 75g oats rather than 50g (force of habit!) BUT aaanywyay! This was 75g broken up Flahavans jumbo oats, 200g Fage 0% fat Greek yoghurt, 100ml Alpro unsweetened almond milk, 25g PhD Nutrition White Chocolate Diet Whey, 1/2 a chopped satsuma & 1/2 tsp orange essence. Pop in a big mug, top with the other 1/2 satsuma and some MyProtein cacao nibs. Leave in the fridge overnight! 576 cals, 74.6g carbs, 7.7g fat, 49.2g protein. NOM! #proats #oats #overnightoats #naturallygood #flahavans #alpro #almondmilk #fage #total #zerofat #Greekyoghurt #phdnutrition #dietwhey #whitechocolate #satsuma #sainsburys #orange #makeahead #hearty #easy #vonshef #breakfast #highprotein #highcarb #carbsarelife #friyay #nomnomnom #thickoats #betaglucans
This dessert is oat of this world!
Serves 10|Takes 60 minutes
For the base
1 & 2/3 cups of Flahavan’s Rolled Oats
1 cup of toasted hazelnuts
1/2 cup of butter, plus extra for greasing the tin
1/3 cup of soft brown sugar
1 tbsp honey
To decorate
2 tbsp Flahavan’s Rolled Oats
2 tbsp hazelnuts, roughly halved
3 tbsp soft brown sugar
½ tsp lemon juice
3/4 cup of berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries
1 ripe fig
A few thinly sliced grapes
Preheat the oven to 320°F. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment.
In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.
Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan’s Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.
Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down.
Place the tin in the fridge to cool completely (this should take around 30 minutes).
When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes – the chocolate should be liquid but not too hot.
In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.
Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.
To decorate, start by toasting the remaining Flahavan’s Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool.
Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted Oats and arrange as you please. Slice into wedges to serve, and enjoy
.
1. In a bowl, sprinkle the Keelings strawberries with sugar and mix together. Leave to one side for 10 mins.
2. Blend the strawberries in a processor until smooth – filter through a sieve to remove any pulp or seeds.
3. Bring the milk to a simmer over a medium-low heat – stirring constantly. Stir in the chocolate and mix until smooth.
4. Add the Keelings strawberries to the chocolate milk along with the vanilla extract and salt – stir together.
5. Top drink with some Avonmore whipped cream and serve.
**White Chocolate Orange Overnight Proats** Made quite an accidentally hearty brekkie today, as I put in 75g oats rather than 50g (force of habit!) BUT aaanywyay! This was 75g broken up Flahavans jumbo oats, 200g Fage 0% fat Greek yoghurt, 100ml Alpro unsweetened almond milk, 25g PhD Nutrition White Chocolate Diet Whey, 1/2 a chopped satsuma & 1/2 tsp orange essence. Pop in a big mug, top with the other 1/2 satsuma and some MyProtein cacao nibs. Leave in the fridge overnight! 576 cals, 74.6g carbs, 7.7g fat, 49.2g protein. NOM! #proats #oats #overnightoats #naturallygood #flahavans #alpro #almondmilk #fage #total #zerofat #Greekyoghurt #phdnutrition #dietwhey #whitechocolate #satsuma #sainsburys #orange #makeahead #hearty #easy #vonshef #breakfast #highprotein #highcarb #carbsarelife #friyay #nomnomnom #thickoats #betaglucans
This dessert is oat of this world!
Serves 10|Takes 60 minutes
For the base
1 & 2/3 cups of Flahavan’s Rolled Oats
1 cup of toasted hazelnuts
1/2 cup of butter, plus extra for greasing the tin
1/3 cup of soft brown sugar
1 tbsp honey
To decorate
2 tbsp Flahavan’s Rolled Oats
2 tbsp hazelnuts, roughly halved
3 tbsp soft brown sugar
½ tsp lemon juice
3/4 cup of berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries
1 ripe fig
A few thinly sliced grapes
Preheat the oven to 320°F. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment.
In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.
Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan’s Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.
Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down.
Place the tin in the fridge to cool completely (this should take around 30 minutes).
When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes – the chocolate should be liquid but not too hot.
In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.
Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.
To decorate, start by toasting the remaining Flahavan’s Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool.
Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted Oats and arrange as you please. Slice into wedges to serve, and enjoy
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Foodaware 