Have you ever encountered a taste and fragrant smell of something so deliciously edible… a moment that left you with a powerful sensory memory, forever ingrained! Many years ago my brothers flatmate brought back fresh mangoes from a trip to India and when visiting (my brother), Jemma insisted I try this incredible fruit. The exotic aroma, the rich sweet taste, the texture and colour… I loved everything about mango from that moment. Continue reading “Prawns with a Spicy Mango Chutney | Food for Sharing”
Category: food + drink
A Smoothie with Oatmeal, Raspberries, Blueberries and Chia Seeds: Breakfast in a Glass
Fruit and oats are favorites for breakfast and taste even better when blended into a delicious smoothie with Oatmeal, Raspberries, Blueberries and Chia seeds. And the good part is… the whole process only takes a few minutes from start to finish. If you enjoy making smoothies it’s a good idea to store a variety of fruits separately (in ziplock freezer bags) in your freezer, such as raspberries, blueberries, strawberries, cherries and bananas. When blending, the frozen fruit helps thicken and chill the smoothie without the need for ice, which only dilutes the flavor. I also keep a bag of oats in the fridge, especially for smoothies, keeping everything really cold. Adding oats makes the smoothie more filling and perfect for anyone who wants to have an all-in-one type of breakfast.
The wonderful thing about smoothies is you can use different fruits and other ingredients, like rice, soy and coconut milk, coconut water and tofu… to suit your taste and dietary requirements. You can also stir in other healthy energy boosters such as chia seeds, ground flax-seed or ground nuts. To sweeten or not to sweeten… a little honey or agave syrup is suffice. You can even go vegan with this lovely Peach Oatmeal Smoothie recipe over at the Minimalist Bakers blog or you might want to try this Avocado Smoothie with Cinnamon. Have a great start to your day and blend up a healthy satisfying smoothie for breakfast.
A Smoothie with Oatmeal, Raspberries, Blueberries and Chia Seeds
(Serves One)
Ingredients:
- 1/4 cup low-fat milk
- 100g greek yoghurt or other plain yoghurt (full-fat or low-fat)
- 3 tablespoons of oats
- 100g of frozen berries (mix of raspberries and blueberries)
- 1/4 teaspoon Chia seeds (optional)
- 1 teaspoon honey (optional)
How to make:
- Place a serving glass into the freezer. Add all the ingredients into a blender and blend on low-speed for a few seconds before increasing the speed to full power. Blend until ingredients are thoroughly mixed. Pour the smoothie into a chilled glass and serve immediately.
What fruit do you like in your smoothies and do you like to add any special extras?
Chewy Rice Krispie Buns
Growing up the ever popular rice krispie bun adorned the table at almost every kids birthday celebration and we all loved them. Calling this sweet treat “buns” may sound a little odd, as the dictionary version of a bun is… “a bread roll of various shapes and flavouring, typically sweetened and often containing dried fruit”. But in Ireland, they were called, “Rice Krispie Buns”… and I’m sticking to the name. There is also the two ingredient version (also called rice krispie buns), made with melted chocolate and rice krispies, but we like the chewy crunchy texture made with mars bars and marshmallows.
Made theses on countless occasions, they never fail to please and we’re not just talking about kids here… adults love them too. While I was making these my grown-up kids came into the kitchen, each commented “ooh yummy, your making rice krispie buns, when can we have one”? I have made plenty to so there was no waiting around until photographs were taken.
As this is a no-bake recipe they are quick and easy to make and perfect for Easter, birthday parties and other celebrations. Decorate the rice krispie buns with sugarpaste blossoms and butterflies for a springtime theme or use colorful sweets and sprinkles. Of course you don’t have to decorate them, they are just as good left plain and I think the best way to enjoy them is straight from the fridge. Now I am off to make myself and hubby a coffee… guess what sweet treat we’re having on the side?
Rice Krispie Buns
Ingredients:
- 75g un-salted butter, cut into small cubes
- 200g mars bars, chopped
- 4 large marshmallows, quartered (use scissors)
- 110g Rice Krispies
- 20 to 22 colourful cupcake cases
- to decorate, butterfly and flower blossoms or other colourful sweets and sprinkles (optional)
How to make:
- Before you start have the cupcake cases and decorations (if using) in place. Next, place the butter and mars bar into a medium heavy-based saucepan. Over low heat, melt the ingredients together while stirring continually until the mixture is smooth. Add the marshmallows, keep stirring until softened and beginning to melt. Remove the mixture from the heat and stir in the rice krispies.
- With the help of two dessert spoons, spoon the mixture into the cupcake cases. If you plan on adding decorations do so while they are still sticky. Place the rice krispies buns on a tray and chill in the refrigerator (uncovered) until set, for about 20 minutes or until needed. For longer storage keep refrigerated in a suitable storage container with a lid.
Note: You do not have to wait until the marshmallows are completely melted, once they are soft enough mixing in the rice krispies breaks them up.
You must be logged in to post a comment.