This recipe is by Irish blogger Niamh O’Sullivan and turned out delicious. I enjoyed two Nutella Swirls each morning served with some natural yoghurt and granola. These Nutella Swirls are a great breakfast option if you’re feeling like something sweet, snack or dessert and I look forward to making them again.
1 sheet puff pastry
Two heaped dessert spoons of Nutella
1 beaten egg
Icing sugar to decorate
Preheat oven to 190C.Spread Nutella over pastry.
Roll-up pastry and cut into pieces.
Brush the egg mixture over the seal of the pastry and add a little on top of the pinwheels. Place on a parchment lined oven tray and bake for approximately 18-20 minutes, or until golden and puffed.
Remove from oven and allow to cool. Once cooled, sift icing sugar over the top of the swirls. Enjoy!
This is a Tesco recipe and doesn’t take long to cook. Go wild with your favourite toppings 🍓🍐🍌🍯 I made this for brunch today. These pancakes make the perfect breakfast or after-dinner treat.
150g self-raising flour
250ml semi-skilled milk
oil for greasing
toppings of your choice (I chose Big Red Kitchen Butterscotch Sauce)
Put the flour into a mixing bowl. Make a well in the centre and add the egg and about half of the milk.
Using a whisk, or wooden spoon, mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.
When the batter is smooth, gradually stir in the rest of the milk until it is well combined.
Add a small amount of oil to the frying pan; just enough to give a non-stick layer to the surface of the pan. Heat on high until the oil begins to smoke, then turn down the heat to medium.
Pour 15ml spoons of batter into the pan. This should make pancakes about 3cm in diameter.
Leave each pancake for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set. Flip each pancake over using a palette knife or fish slice and leave for another 30 seconds.
‘Amn’t I good to myself really-me’
Comment below if you enjoyed this blogpost or enjoyed this recipe and click subscribe!🥄✨
I usually have porridge for breakfast, so this was a nice change. This recipe is a perfect brunch option.
This is a Ballymaloe Recipe and serves 1.
🍬No Artificial Additives🌾Suitable for Vegetarians 🥛 Dairy free
1 ripe avocado
1 tsp chopped mint
a squeeze of lime juice
red or green chilli finely chopped (optional)
1 slice of bread (preferably sourdough)
1-2 tablespoons extra virgin olive oil
1 free-range egg
Sea salt and freshly cracked black pepper
Ballymaloe Original Relish
Carefully remove the avocado flesh from its skin and mash with a fork. Add the mint and squeeze of lime. Season with salt and mix well. Add in some finely chopped chilli if you like a little heat.
Heat a little olive oil in a heavy-bottomed frying pan. Toast the bread in it for about two minutes on each side or until golden around the edges, ensuring it has absorbed all the oil. Take out and set aside. Wipe the pan with kitchen paper and put back on the heat.
When the fry begins to sizzle again, fry the egg in a little olive oil.
Spread the avocado mixture over the toasted bread. Place the egg on top and serve with Ballymaloe Original Relish on the side.
Comment below if you try this recipe or if you enjoyed this blogpost and subscribe!🥄✨