Keeling’s Baked Berry Breakfast Crumble

Screenshot_2020-05-23 Baked berry Breakfast Crumble Keelings

This healthier alternative to the usual fruit crumble will surprise and delight even the fussiest of morning eaters. It is simple to prepare and a great way to get kids involved in cooking, not to mention getting fruit into them. Even the berries marinated in the orange juice and vanilla would make a gorgeous topping on porridge or a delicious dessert with a dollop of crème fraiche. This is suitable for those with a gluten, or lactose intolerance, as well as for vegans, by selecting the appropriate ingredient options.

Ingredients

Berries

Zest and juice of 1 large orange

Seeds from 1 vanilla pod or 1 tsp vanilla extract

125 each of Keelings strawberries, raspberries and blueberries, chopped if large TOPPING

75 g Rolled oats (gluten free if necessary)

25 g Pecan nuts or hazelnuts, finely chopped

1 tbsp Honey, maple syrup or date syrup

1 tbsp Sunflower, light rapeseed oil or melted coconut oil or butter

1/4 tsp Ground cinnamon

To Serve

Natural yoghurt or coconut cream

Handful of fresh mint leaves

Directions

1Preheat the oven to 160C (fan 140C), 320F, Gas Mark 3.

2Mix half of the orange zest, all of the juice and the vanilla seeds or extract together in a bowl and toss the berries through to coat. Divide evenly between four individual, wide, shallow ramekins or baking dishes and set aside on a baking tray.

3Add the oats, pecan or hazelnuts, honey or syrup, oil or butter and cinnamon to a bowl and mix until well combined. Divide the topping evenly over the berries.

4Bake for 10-15 minutes until the berries have softened and the topping is golden brown.

5Remove and leave to cool a little before serving topped with a little natural yoghurt or coconut cream, a sprinkling of the remaining orange zest and mint leaves to decorate.

6Alternatively, these can be cooled completely and refrigerated to serve later (either cold or warmed up in the oven).

Instead of or aswell as the nuts, add linseeds, pumpkin and / or sunflower seeds or even chopped raisins or sultanas would work well too.

Add a handful of small chocolate drops to the topping mixture before baking for a healthier than usual crumble dessert.

Baked berry Breakfast Crumble

Rachel Allen’s Blueberry Coulis

rachel blueberry coulis 20516

Mediterranean Salmon Sandwich

Fish is a staple of healthy eating, so satisfy your salmon cravings with one of our favorite sandwich recipes – made all the better with a generous spread of Dairygold Original.

Ingredients

  • 2 slices wholegrain bread
  • A generous spread of Dairygold Original
  • 2 slices of fresh smoked salmon (roughly 60g)
  • Salt and freshly ground pepper
  • 1/2 small red onion, finely chopped
  • Handful of kalamata olives, pitted and sliced
  • Red bell pepper, peeled, seeded, and chopped
  • Handful of chopped fresh flat-leaf parsley
  • Juice of 1 lemon

Instructions

Mix the red onion, olives, bell pepper, parsley, lemon juice, and a dash of olive oil in a bowl. 

Mix in the smoked salmon to the bowl. Season it with salt and pepper to taste. 

Toast the wholegrain bread, and smoother the toasted bread with a generous amount of Dairygold and then take the filling and spoon on top.

Cut the sandwiches diagonally in half, and serve. Delicious!

http://www.yourdairygold.ie/recipe/mediterranean-salmon-sandwich/

 

Flahavan’s Oaty Banana Bread

 

Oaty Banana Bread

This one’s more like banana cake… ssshh!

Serves 16|Takes 1 hour

INGREDIENTS:

65g Flahavan’s Jumbo Oats
100g Flahavan’s Porridge Oats
130g Whole Wheat Flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of sea salt
4 medium very ripe bananas, mashed
300ml honey
300ml maple syrup
60g unsalted butter, melted
60ml oat milk
100g low fat Greek yogurt
2 large eggs
1 teaspoon vanilla extract

METHOD:

Preheat the oven to 170ºC fan bake. Spread 50g of Flahavan’s Organic Jumbo Oats and 100g of Flahavan’s Organic Porridge Oats in a single layer on a baking tray lined with baking paper and place in the oven.
Toast the oats for 8-10 minutes, until very light golden, mixing once half way through. Remove from the oven and set aside to cool.
Using baking paper, line two 20 x 6cm loaf tins leaving two sides overhanging slightly. Lightly mist with non-stick spray.
In a bowl, mix together all the dry ingredients, then stir in the toasted oats and set aside.
Mash the bananas with a fork in a large mixing bowl, then whisk in the wet ingredients, adding the eggs and vanilla extract last – the batter will have a very wet consistency at this stage.
Add the dry ingredients to the wet mixture. Slowly and gently stir the mixture with a wooden spoon until thoroughly combined. Pour the batter evenly into the 2 prepared loaf tins, leaving 1cm at the top. Sprinkle the banana bread mix with the remaining oats for decoration.
Bake for 25 minutes, then loosely cover the tins with foil and return to the oven for a further 25 mins. Once cooked, remove from the oven and leave to cool in the loaf tins for an hour before transferring to a dish and serving.

https://www.flahavans.ie/recipe/oaty-banana-bread/

Flahavan’s Oaty Banana Bread

 

Oaty Banana Bread

This one’s more like banana cake… ssshh!

Serves 16|Takes 1 hour

INGREDIENTS:

65g Flahavan’s Jumbo Oats
100g Flahavan’s Porridge Oats
130g Whole Wheat Flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of sea salt
4 medium very ripe bananas, mashed
300ml honey
300ml maple syrup
60g unsalted butter, melted
60ml oat milk
100g low fat Greek yogurt
2 large eggs
1 teaspoon vanilla extract

METHOD:

Preheat the oven to 170ºC fan bake. Spread 50g of Flahavan’s Organic Jumbo Oats and 100g of Flahavan’s Organic Porridge Oats in a single layer on a baking tray lined with baking paper and place in the oven.
Toast the oats for 8-10 minutes, until very light golden, mixing once half way through. Remove from the oven and set aside to cool.
Using baking paper, line two 20 x 6cm loaf tins leaving two sides overhanging slightly. Lightly mist with non-stick spray.
In a bowl, mix together all the dry ingredients, then stir in the toasted oats and set aside.
Mash the bananas with a fork in a large mixing bowl, then whisk in the wet ingredients, adding the eggs and vanilla extract last – the batter will have a very wet consistency at this stage.
Add the dry ingredients to the wet mixture. Slowly and gently stir the mixture with a wooden spoon until thoroughly combined. Pour the batter evenly into the 2 prepared loaf tins, leaving 1cm at the top. Sprinkle the banana bread mix with the remaining oats for decoration.
Bake for 25 minutes, then loosely cover the tins with foil and return to the oven for a further 25 mins. Once cooked, remove from the oven and leave to cool in the loaf tins for an hour before transferring to a dish and serving.

https://www.flahavans.ie/recipe/oaty-banana-bread/

Cauliflower Soup With Dubliner Cheese Crouton @KerrygoldUSA

21 Dec 2018

For Chef this cauliflower soup is a big warm hug. The playlist of mellow hits she made to listen to while cooking it makes her just as happy. Find both the recipe and playlist at:

  • Meal type: starters

  1. Pre-heat the oven to 350°F.
  2. Place a saucepan over a medium heat and add the two tablespoons of Kerrygold butter. Then stir in the onion, garlic, potato and season with sea salt and freshly ground black pepper. Cover and stir occasionally until the onion is tender about five minutes.
  3. Remove the lid and stir in the cauliflower and stock, simmer over a medium-high heat until the potato and cauliflower are very tender, about 20 minutes.
  4. Next purée the soup until you reach a smooth consistency. Place back over the heat and stir in the Dubliner cheese, milk and season with sea salt and freshly ground black pepper.
  5. Meanwhile make the Dubliner cheese croutons. Mix the Dubliner cheese, Dijon mustard and melted Kerrygold butter together in a bowl. Spoon the mixture evenly between the four half slices of sourdough bread, and place in the pre-heated oven for five minutes.
  6. To serve, spoon the cauliflower soup into four warmed bowls and place a Dubliner cheese crouton on top of each soup.

Keeling’s Baked Berry Breakfast Crumble

Screenshot_2020-05-23 Baked berry Breakfast Crumble Keelings

This healthier alternative to the usual fruit crumble will surprise and delight even the fussiest of morning eaters. It is simple to prepare and a great way to get kids involved in cooking, not to mention getting fruit into them. Even the berries marinated in the orange juice and vanilla would make a gorgeous topping on porridge or a delicious dessert with a dollop of crème fraiche. This is suitable for those with a gluten, or lactose intolerance, as well as for vegans, by selecting the appropriate ingredient options.

Ingredients

Berries

Zest and juice of 1 large orange

Seeds from 1 vanilla pod or 1 tsp vanilla extract

125 each of Keelings strawberries, raspberries and blueberries, chopped if large TOPPING

75 g Rolled oats (gluten free if necessary)

25 g Pecan nuts or hazelnuts, finely chopped

1 tbsp Honey, maple syrup or date syrup

1 tbsp Sunflower, light rapeseed oil or melted coconut oil or butter

1/4 tsp Ground cinnamon

To Serve

Natural yoghurt or coconut cream

Handful of fresh mint leaves

Directions

1Preheat the oven to 160C (fan 140C), 320F, Gas Mark 3.

2Mix half of the orange zest, all of the juice and the vanilla seeds or extract together in a bowl and toss the berries through to coat. Divide evenly between four individual, wide, shallow ramekins or baking dishes and set aside on a baking tray.

3Add the oats, pecan or hazelnuts, honey or syrup, oil or butter and cinnamon to a bowl and mix until well combined. Divide the topping evenly over the berries.

4Bake for 10-15 minutes until the berries have softened and the topping is golden brown.

5Remove and leave to cool a little before serving topped with a little natural yoghurt or coconut cream, a sprinkling of the remaining orange zest and mint leaves to decorate.

6Alternatively, these can be cooled completely and refrigerated to serve later (either cold or warmed up in the oven).

Instead of or aswell as the nuts, add linseeds, pumpkin and / or sunflower seeds or even chopped raisins or sultanas would work well too.

Add a handful of small chocolate drops to the topping mixture before baking for a healthier than usual crumble dessert.

Baked berry Breakfast Crumble