Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 125 grams oats
- 65 grams peanut butter smooth or crunchy
- 95 grams honey
- 65 grams chocolate chips
Method
In a large mixing bowl, add your rolled oats, peanut butter, honey and mix well.
Add chocolate chips and mix again.
Slowly add water until you can form a ball with the mixture.
Add to the fridge for 15-minutes. Enjoy!
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- mint leaves bunch
- 120 ml simple syrup
- 120 ml Lime Juice
- 150 ml rum
- 1 bottle rosé
- 1 can grapefruit sparkling water
- Ice crushed
- grapefruit to garnish
- mint to garnish
Method
In a large pitcher, gently muddle mint with simple syrup.
Pour lime juice, rum, and rosé into the pitcher.
Top with grapefruit sparkling water.
Stir well and serve over ice.
Garnish with mint leaves and a grapefruit slice.
10 minute No Bake Granola Bars
10 minute No Bake Granola Bars
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 100 grams butter
- 100 grams honey
- 200 grams brown sugar
- 500 grams oats
- 500 grams rice krispies
- 200 grams coconut
- 600 grams dried fruit and nuts
Method
Combine butter, honey and brown sugar in a large pot over medium heat. Bring to a boil.
Once it begins to bubble, stir in remaining ingredients. Continue to cook over medium heat 8-10 minutes or until browned.
Firmly press into a 9x13 pan lined with parchment paper.
Cool completely and cut into bars.
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- Fresh For You Sausages
- Ballymaloe Mayo
- Mustard
- Fresh For You Tomatoes
- Ormo Finger Rolls
- Chorizo cubed
- cheese slices
- Crispy Onions
- Rocket
- cucumber
Method
Grill the sausages until cooked through to 75 degrees celsius.
While they are cooking, sautéed some chorizo, with chopped onions until they caramelise a little.
Line the Ormo hotdog rolls with rocket, tomato & cucumber.
Add the sausages and top with the chorizo and onion mix.
-
Drizzle with Ballymaloe Mayo and American mustard.
Preparation Time:30 minutes
Cooking Time:10-30 minutes
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 tbsp olive oil
- 1 onion chopped finely
- 250 grams Beef Mince
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- 1/2 tsp Chilli Powder
- 200 grams Black Beans drained
- 200 grams tortilla chips lightly salted
- 150 grams cheddar grated
- 100 grams cherry tomatoes quartered
- salt and pepper to season
- 4 Spring onions lightly chopped
- Coriander optional
- Chopped Chilli optional
- lime wedges
- Sour Cream
Method
Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.
Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.
Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper.
Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes. Add a second layer of tortilla chips, then top with the remaining beef and cheese. Transfer to the oven and cook for 8–10 mins, until the cheese has melted.
Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream and lime wedges.
Preparation Time:10 minutes
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 4 tbsp Passata
- 1 clove garlic crushed
- 1/2 tbsp olive oil
- 1/2 tsp Dried Herbs basil or oregano
- 2 tortillas
- 50 grams mozzarella grated
- 6-8 slices pepperoni
- 6-8 slices jalapenos pickled
Method
Heat the oven to 220C/200C fan/gas 7.
Mix the passata, garlic, olive oil, herbs and season well.
Put the tortillas onto one large baking sheet, or two smaller ones. Spread over the tomato sauce leaving a 1cm border around the edges. Scatter with the mozzarella, add the pepperoni and jalapeños.
Bake for 6-8 minutes until the edges of the tortillas are crisp and golden, and the cheese has melted and is bubbling.