Peanut Butter Balls

Peanut Butter Balls
Peanut Butter Balls
Servings:12
Preparation Time:10
Cooking Time:30
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Ingredients

  • 85 grams peanut butter
  • 70 grams dark chocolate chips
  • 130 grams Old Fashioned Oats
  • 70 grams Flax Seeds
  • 2 tablespoons honey

Method

  1. Mix together all 5 ingredients in a bowl, stir to combine. Place in the fridge for 15-30 minutes so they are easier to roll.
  2. Roll into 12 bites and put in the fridge for up to a week. Enjoy!

Pesto Spaghetti

Pesto Spaghetti
Pesto Spaghetti
Servings:6
Preparation Time:5
Cooking Time:10
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Ingredients

  • 500 grams Spaghetti
  • 3 - 4 tbsp pesto
  • 50 grams parmesan
  • Sun Dried Tomatoes

Method

  1. Boil spaghetti in a large pan according to package instructions. Drain well, then return to the pan with the pesto, tomatoes and half the parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.

Nachos

Nachos
Nachos
Servings:3
Preparation Time:5
Cooking Time:3
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Ingredients

  • 175 grams plain tortilla chips
  • 200 grams salsa
  • 3 Spring onions sliced
  • 100 grams grated cheese
  • crushed chilli flakes
  • jalapenos optional
  • sour cream or guacamole

Method

  1. Put tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
  2. Add your grated cheese, plus a pinch of crushed chilli flakes and jalapenos (optional) then put under a hot grill for around 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional). Enjoy!

Peanut Butter Brownies

Peanut Butter Brownies
Peanut Butter Brownies
Servings:16
Preparation Time:20
Cooking Time:35
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Ingredients

  • 200 grams peanut butter crunchy or smooth
  • 200 grams Dark Chocolate broken into pieces
  • 280 grams light brown sugar
  • 3 Eggs
  • 100 grams self raising flour

Method

  1. Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking paper. Melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin
  2. Melt left over peanut butter in the microwave on high for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
  3. Melt left over chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

Breakfast Super Shake

Breakfast Super Shake
Breakfast Super Shake
Servings:1
Preparation Time:5
Cooking Time:0
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Ingredients

  • 100 ml low fat milk
  • 2 tbsp Greek Yoghurt
  • 1 Banana
  • 150 g frozen fruit of the forest
  • 50 g Blueberries
  • 1 tbsp Chia Seeds
  • 1/2 tsp Cinnamon
  • 1 tsp mixed seeds
  • 1 tsp honey

Method

  1. Put all ingredients in a blender and blitz until smooth. Pour into a glass and enjoy!

Peanut butter banana overnight oats

Peanut butter banana overnight oats
Peanut butter banana overnight oats
Servings:1
Preparation Time:5
Cooking Time:
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Ingredients

  • 1/2 cup Rolled oats
  • 1/2 cup low fat milk
  • 1 tsp Chia Seeds
  • 1/2 tsp Cinnamon
  • 1/2 Banana sliced
  • 2 tbsp peanut butter
  • 1/2 tbsp honey

Method

  1. Add oats to a container of your choice and pour in milk. Mix in chia seeds and cinnamon. Alternate between layers of peanut butter and layers of sliced banana. Drizzle with honey. Place in fridge and enjoy in the morning!

Pomegranate mojito mocktail

Pomegranate mojito mocktail
Pomegranate mojito mocktail
Servings:1.5
Preparation Time:10
Cooking Time:0
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Ingredients

  • 3 tbsp pomegrante seeds
  • 1 bunch fresh mint
  • 2 limes quartered, plus slices for garnsih
  • 1 litre pomegranate juice
  • 500 ml lemonade
  • 15 ml simple syrup

Method

  1. The day before, divide the pomegranate seeds between the holes in an ice cube tray, top up with water and freeze.
  2. Using a rolling pin, bash the mint and lime to release the flavours. Keep half of the mint for serving, and tear the rest into a large jug with the lime quarters. Add the pomegranate juice, lemonade and simple syrup. Put ice cubes in each glass, then strain over the pomegranate mix through a small sieve. Garnish with lime slices and mint. Enjoy!

Chicken, vegetable pasta

Chicken, vegetable pasta
Chicken, vegetable pasta
Servings:6
Preparation Time:10
Cooking Time:20
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Ingredients

  • 8 ounces penne pasta
  • 3 tbsp olive oil
  • 1 lb chicken breast
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 2 large Tomato chopped
  • 2 shallots medium
  • 2 cloves fresh garlic chopped
  • 1 tbsp Fresh Parsley

Method

  1. Cook penne pasta according to the package directions. Drain the pasta and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally; until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
  3. Add red and yellow peppers, chopped tomatoes and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer. Add together with pasta on your chosen dish. Sprinkle with fresh parsley. Enjoy!

Raspberry, banana & coconut overnight oats

Raspberry, banana & coconut overnight oats
Raspberry, banana & coconut overnight oats
Servings:1
Preparation Time:5
Cooking Time:
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Ingredients

  • 1/2 cup Rolled oats
  • 1/2 cup low fat milk
  • 1 tsp Chia Seeds
  • 1/2 cup fresh raspberries
  • 1/4 cup shredded coconut
  • 1/2 ` Banana sliced

Method

  1. Add oats to your container of choice and pour in the milk, and mix. Add chia seeds. Alternate between layers of raspberries, layers of shredded coconut, and layers of banana slices. Place in fridge and enjoy in the morning!

100 REASONS TO BE FRANK AND HONEST

Centra celebrate coffee success story as 1 cup sold every 10 seconds

 

Centra are celebrating following the opening of the 100th Frank and Honest site in Northern Ireland, following a £2.25m investment over the last two years.

 

The first Frank and Honest machine was installed in Northern Ireland in 2016 and since then the gourmet coffee has become the biggest selling on-the-go coffee brand on the island of Ireland.

 

The 100th Frank and Honest site opened in Lilley’s Centra Drumlyon, Enniskillen, and expansion of the coffee brand is set to continue, explained Ciara McClafferty, Trading Director.

 

“We installed the first Frank & Honest machine in Northern Ireland in June 2016 in Centra Cathedral Quarter.  Since then, we have sold over 2 million cups of Frank & Honest Coffee which is 37.5 tonnes of beans and our weekly sales are over 50 k cups.  These incredible numbers are telling us that we have found the right formula in providing a premium coffee brand that delivers on taste, every time”, said Ciara.

 

Musgrave has invested in state of the art bean to cup Swiss-made Eversys coffee machines for all of its 700-strong Frank and Honest sites right across the Island of Ireland.

 

Ciara continued: “Self-service bean to cup machines have come a very long way.  We’d challenge coffee connoisseurs to tell the difference between a barista-made coffee and a coffee from one of our bean to cup machines. They really do produce a great cup of coffee – each and every time.

 

“Each store, whether under the SuperValu, Centra or Mace brand, has its own distinctive Frank & Honest dispensing station with a range of coffees backed up by a tempting bakery range. Our SuperValu Comber store has Northern Ireland’s first sit-in café as well as a Frank and Honest machine, where people can prepare their own take out coffee.  The café will has its own barista, free Wi-Fi and a comfortable seating area where locals can catch up.

 

“Store owners and staff have been trained in the operation, maintenance and cleanliness of the Frank & Honest stations.  But the all-important bottom line is that, on average, retailers have seen double-digit growth in sales volume as a result of having the Frank & Honest coffee offering in store”, said Ciara.

 

On that note, and for the connoisseurs, it’s worth noting that Frank & Honest uses 100% arabica coffee beans sourced from Brazil and Colombia….with tasting notes of gingerbread, white chocolate, brown sugar and (believe it or not) sherbet.

 

Last year, Frank and Honest replaced all non-recyclable single-use coffee cups with a new compostable cup and lid. This new initiative has the potential to divert millions of coffee cups from landfill annually.

 

The brand has also been extended to cover customers who have their own coffee machines at home via a range of take-home products, including a coffee pod, coffee beans and ground coffee, carrying Frank & Honest into the domestic marketplace.

 

Ciara concluded:  “We’re very proud of the Frank & Honest brand and we’re very proud of what we’ve achieved from scratch. It’s been quite a journey but a very successful one for both our retailers, our business and of course our customers who get to enjoy the superior flavour of Frank and Honest.”

 

Find your nearest cup of Frank and Honest by visiting www.frankandhonest.ie.