porridgetoppings

Porridge toppings🥣

Porridge is my go-to breakfast and I have it almost every morning. It keeps me going until lunchtime and is particularly nourishing during the winter months when the weather is cold. My favourite brand of porridge is Flahavan’s. There are many possible porridge toppings which I have listed below. This list may be useful when you are shopping for groceries next.🌅

  • Raspberries
  • Blueberries
  • Strawberries
  • Mixed berries
  • Banana
  • Apple slices
  • Pear slices
  • Orange
  • Grapes
  • Kiwi
  • Mango
  • Pomegrante seeds
  • Dates
  • Raisins
  • Currants
  • Almonds
  • Hazelnuts
  • Dessicated Coconut
  • Coconut flakes
  • Chia seeds
  • Cinnamon
  • Chai spice
  • Ground ginger
  • Cocoa powder
  • Honey/Maple syrup
  • Peanut butter/Almond Butter
  • Strawberry/Raspberry/Apricot Jam
  • Natural/Greek/Flavoured Yoghurt

Porridge can be made using water and/or a variety of milks🥛

  • Full-fat milk/Semi-skimmed milk/Almond milk/Soya milk/

Comment below what you like on porridge and if you have any other suggestions✨


Jo

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Baked Raspberry Oats Recipe

This simple recipe is by Glenisk and serves 4. Packed with protein, cooked in 25 minutes and tastes great for breakfast, these Baked Raspberry Oats are a great way to start the day.

  • 1 tsp oil
  • 4 eggs
  • 4 tbsp water
  • 300g Irish Strained Protein Yogurt, Vanilla
  • 4 tbsp desiccated coconut
  • 120g oats
  • 100g frozen or fresh raspberries

Lightly oil an ovenproof dish or individual ramekin dishes.

Whisk the eggs, yogurt and water together in a large bowl.

Add the desiccated coconut and oats and continue to whisk until well combined. Finally stir through the raspberries.

Pour the mixture into a large ovenproof dish or individual ramekins.

Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.


Jo

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https://glenisk.com/recipes/baked-raspberry-oats

Bug Smoothie Recipe🕷️🕸️

Fun and creative Halloween Smoothies! Recipe makes 2 large smoothies or 4 small.

ingredients

  • 225g (71/2oz) frozen summer fruits, defrosted
  • 1 banana, peeled
  • 300ml (10fl oz) cranberry juice
  • For the Apricot Cockroach
  • dried apricot
  • pumpkin seeds
  • currants or dried blueberries
  • For the Kiwi Caterpillars
  • kiwi fruit
  • sunflower or pumpkin seeds
  • currants or dried blueberries

method

  • Place the frozen summer fruits, banana and juice into a tall jug and whiz until smooth with a hand blender or use a food processor (you may need to sieve the smoothie afterwards if there are too many seeds).
  • Simply assemble and create. Use a wooden skewer to make holes in the bug first as the seeds will go in easier! Pour the smoothie into glasses and serve with ‘bugs’.


Jo

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Peach Melba Smoothie Recipe🍑

This fresh, sweet smoothie serves 2 and it turned out delicious (:

ingredients

  • 410g can peach halves
  • 100g frozen raspberry, plus a few for garnish
  • 100ml orange juice
  • 150ml fresh custard

method

  • Drain and rinse peaches and place in a place in a blender with raspberries.
  • Add orange juice and fresh custard and whizz together.

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https://www.bbcgoodfood.com/recipes/peach-melba-smoothie

Mocha and Hazelnut Overnight Oats Recipe🥣

This recipe is by Glenisk and serves 2.

  • 120g Flahavan’s Organic Oats
  • 300g Glenisk BIO Organic Vanilla Yoghurt
  • 60ml cold coffee
  • 2 tbsp maple syrup
  • 2tsp cocoa powder
  • 2tbsp chocolate chips
  • 2 tbsp chopped hazelnuts

Add the oats, 240g yogurt, cold coffee, maple syrup, chocolate chips, and cocoa powder to a bowl and mix well. If you find the consistency is too thick for your taste, simply add some milk to loosen.

Cover with cling wrap and place in the fridge overnight.

Top with chocolate chips and chopped hazelnuts and enjoy!

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https://glenisk.com/recipes/mocha-overnight-oats

Cranberry & Raspberry Smoothie Recipe

ingredients

  • 200ml cranberry juice
  • 175g frozen raspberries, defrosted
  • 100ml milk
  • 200ml natural yoghurt
  • 1 tbsp caster sugar

method

Place all the ingredients into a blender and pulse until smooth. Pour into glasses.

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jo

https://www.bbcgoodfood.com/recipes/cranberry-raspberry-smoothie

White Chocolate and Raspberry Traybake🍰

I was looking forward to trying this recipe as raspberries and white chocolate are a great combination. This traybake goes well with some freshly whipped cream and a nice cup of tea☺️

ingredients

  • 200g Butter softened
  • 200g Caster sugar
  • 200g Self-Raising Flour
  • 4 eggs
  • 50g Ground Almonds
  • 1 portion icing sugar for dusting
  • 150g Raspberries
  • 1tsp Vanilla extract
  • 100g White chocolate

method

  • Preheat the oven to 180° C/gas mark 4. Grease a 28cm x 18cm rectangular tray with butter and line with non-stick baking paper.
  • Cream the butter and sugar in a mixing bowl until well combined and pale in colour, then mix in the eggs and vanilla extract. It will look a bit scrambled, but the flour will sort that out.
  • Sift the flour and salt into the bowl and mix to combine, then stir in the ground almonds.
  • Chop the white chocolate into chunks.
  • Mix in the fruit and chocolate chunks, then pour the batter into the tray.
  • Bake for 45 minutes, until golden and a skewer comes out clean.
  • Cool in the tin.
  • Dust with icing sugar, then cut into squares.


jo

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https://supervalu.ie/real-food/recipes/white-chocolate-and-raspberry-traybake

Coconut Buns Recipe🥥

This recipe is by Odlums and is quick and easy to make. These coconut buns make a brilliant snack or dessert.

Ingredients

  • 225g/8oz Cream Plain Flour
  • Pinch of salt
  • 1 teaspoon Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Golden Caster Sugar
  • 50g/2oz Desiccated Coconut
  • 1 egg, beaten
  • 150ml/¼pt milk

To decorate:

  • Raspberry Jam
  • Desiccated Coconut (I used more than what is pictured)

method

  • Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  • Sieve the flour, salt and baking powder into a bowl.
  • Rub in the butter or margarine until mixture resembles breadcrumbs. Add the sugar and coconut and mix well.
  • Mix to a fairly stiff consistency with the egg and milk.
  • Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  • Brush the top with jam and dip in the extra coconut.

Fam feedback:

Rating: 5 out of 5.

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https://www.odlums.ie/recipes/coconut-buns/

Pineapple & Banana Smoothie Recipe🍍🍌

I enjoyed this refreshing smoothie with my breakfast this morning while sitting outside in the sun.

4 ice cubes

¼ fresh pineapple-peeled, cored and cubed

1 large banana, cut into chunks

1 cup pineapple or apple juice (I used apple juice)

method

  • Place ice cubes, pineapple, banana and apple juice in a blender and process until smooth and thick.

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https://www.allrecipes.com/recipe/138159/pineapple-and-banana-smoothie/

Baileys Irish Cheesecake Recipe🥨🍿

My granny turns 89 this week so I decided to make a Baileys Cheesecake, as Baileys is her favourite drink (I don’t blame her). This cheesecake should be stored in the fridge💚

ingredients

  • 300g Digestive Biscuits
  • 150g Butter or Margarine (melted)
  • 75ml Baileys Original Irish Cream
  • 500g Mascarpone
  • 340g Philadelphia Cream Cheese
  • 60g Caster sugar
  • 175ml Double Cream
  • Popcorn,Salted Pretzels and Caramel (or Butterscotch) sauce

method

  • Line a 20cm loose-bottomed tin with greaseproof paper.
  • Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
  • Transfer the crumbs to a bowl, then pour over the melted butter.
  • Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
  • Beat the mascarpone cream cheese, sugar and Baileys with an electric whisk or balloon whisk until smooth.
  • Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon.
  • Whip the cream, dollop on top of the cake and spread it around.
  • Decorate with popcorn and pretzels and drizzle over the caramel (or butterscotch) sauce

Fam feedback

Rating: 5 out of 5.


Jo

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