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Wednesday, 28 June 2017

Start The Day The Organic Way: 3 milk&more Breakfast Recipes...


Today I have 3 yummy breakfast recipes to share with you from milk&more:

First up, coffee anyone? How about trying this iced coffee smoothie?


Iced Coffee Smoothie:

Prep: 5 minutesServes 2

You Will Need:
  • 2-3 tsp Douwe Egberts Pure Gold Medium Roast Coffee
  • 150g Yeo Valley Organic Natural Yogurt
  • 5-6 ice cubes plus extra for serving
  • 300ml Country Life Organic Semi Skimmed Milk
  • 1 tbsp clear honey
  • ¼ tsp cocoa powder, to serve

How To Make:
  1. Blend the coffee with 2 tbsp boiling water and stir to dissolve. Place in a smoothie maker or liquidizer with all the remaining ingredients, except the cocoa powder. Blitz until smooth. 
  2. Pour into 2 tall glasses with a few ice cubes in, sprinkle with the cocoa powder and serve straight away.

Cook’s Tip:
  • Instead of liquidizing the ice with the smoothie, just add ice to the glasses, pour over the smoothie and serve with straws, perfect for hot weather.

How about making some yummy granola oat flapjacks?


Granola Oat Flapjacks:

Prep: 10 minutesCook: 20 25 minutes

Makes 12

You Will Need:
  • 150g Yeo Valley Organic Butter plus extra for greasing
  • 75g Tate & Lyle Granulated Sugar
  • 100g golden syrup
  • 300g Jordan’s Crunchy Oat Granola Raisin & Almond
  • 100g rolled oats

How To Make:
  1. Preheat the oven to 180oC, gas mark 4. Grease and base line a 20cm square tin.
  2. Place the butter, sugar and syrup in a large saucepan and gently heat, stirring occasionally, until the butter has melted and the sugar has dissolved.
  3. Stir in the granola and oats until well combined, spoon into the prepared tin and level with the back of a metal spoon.
  4. Bake for 20-25 minutes, until golden. Allow to cool completely in the tin, then turn out onto a chopping board and cut into 12 bars.

Cook’s Tips:
  • Try adding chopped nuts, mixed seeds or glacé cherries to the mixture. Or drizzle with melted chocolate for a special treat.
  • Or how about making a tasty marmalade bread &butter pudding?


Marmalade Bread & Butter Pudding:

Prep: 15 minutes plus 10 minutes soakingCook: 35-40 minutes

Serves 6-8

You Will Need:
  • 6 slices Kingsmill Thick Sliced Soft White Bread (300g)
  • 75g Yeo Valley Organic Butter, at room temperature, plus extra for greasing
  • 150g Bonne Maman Fine Shred Marmalade
  • 50g sultanas
  • 300ml tub Country Life Single Cream
  • 300ml Country Life Semi Skimmed Milk
  • 75g Tate & Lyle Granulated Sugar
  • 3 Free Range Medium Eggs
  • 1 tsp vanilla extract

How To Make:
  1. Preheat the oven to 180oC, gas mark 4. Grease a 2-litre shallow serving dish.
  2. Spread the butter and marmalade evenly over the bread, sprinkle over the sultanas. Cut each slice into 2 triangles. Arrange in the prepared dish, overlapping the slices.
  3. Mix the cream, milk, 50g of the sugar, eggs and vanilla together and pour over the slices of bread. Press the slices down into the liquid and leave to soak for 10 minutes.
  4. Sprinkle with the remaining sugar and bake for 35-40 minutes until golden.

Cook’s tips:
  • Try adding chocolate chips for extra richness or swap the bread for wholemeal and the milk for skimmed for a healthier option.
Fancy making any of these recipes?


Recipes and images courtesy of milk&more.

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