Tag: yoghurt

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Make their first foods, superfoods! 👶#Glenilen

Make their first foods, superfoods!

Perfect for healthy snacking on-the-go, Glenilen Farm’s No Added Sugar Kids Yoghurt Pouches are packed with gut-friendly cultures and made with pure, natural ingredients. Available in two flavours – banana and natural – the pouches are designed to cater to the needs of both parents and children, helping young children to feed themselves, making them ideal for weaning from 6 months onwards.

Available in SuperValu and Dunnes Stores nationwide.

#GlenilenFarm#SimpleIngredients#StrongHabits#NoAddedSugar#KidsYoghurt

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Strawberry & Yoghurt Parfait @bordbia

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Looking for a delicious and healthy treat? Try this mouth-watering Strawberry and Yogurt Parfait recipe! Perfect for breakfast, as a midday snack or a delicious dessert 🍓🥣

Ingredients:

150g strawberries
A few drops of balsamic vinegar (optional)
175g Greek-style yoghurt
2 tbsp. crunchy granola

Method:

✅ Remove the hulls from the strawberries and cut into slices, reserving a half for decoration.
✅ Place in a bowl and add the balsamic vinegar, if using, stirring gently to coat. Set aside for a few minutes until the strawberries start to release juice.
✅ To assemble the parfait, layer the yoghurt and strawberries with their juices in a suitable container (a 300g jar or glass is about perfect).
✅ Top with the granola and reserved strawberry half to serve.

#BordBiaRecipe #BordBia #Strawberry #CelebrateStrawberrySeason #Strawberries #BreakfastRecipe #LunchRecipe

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Miriam Mullins for NDC.ie explores the origin of yogurt in West Cork

https://www.instagram.com/reel/DPWjcVLiuGm/?igsh=MWE3ODl2bXduajVidw==

ndc_ie

and

miriammullins_

Original audio

2,039 likes

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Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday


By Sharon Hearne Smith

Food Stylist & Writer

More from
Today

Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

  • Sunflower oil for greasing
  • 500g tub natural yoghurt
  • 100ml milk
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds + extra for sprinkling
  • 2 tsp bicarbonate of soda
  • 2 x 500ml yoghurt tubs of porridge oats (or 400g)
  • butter for serving, optional

Method

  1. Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
  2. Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
  3. Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
  4. Mix everything together until well blended.
  5. Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
  6. Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
  7. Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
  8. Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
Posted on

Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday


By Sharon Hearne Smith

Food Stylist & Writer

More from
Today

Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

  • Sunflower oil for greasing
  • 500g tub natural yoghurt
  • 100ml milk
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds + extra for sprinkling
  • 2 tsp bicarbonate of soda
  • 2 x 500ml yoghurt tubs of porridge oats (or 400g)
  • butter for serving, optional

Method

  1. Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
  2. Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
  3. Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
  4. Mix everything together until well blended.
  5. Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
  6. Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
  7. Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
  8. Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.