Peanut butter banana overnight oats
Peanut butter banana overnight oats
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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
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
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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
The day before, divide the pomegranate seeds between the holes in an ice cube tray, top up with water and freeze.
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!
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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
Cook penne pasta according to the package directions. Drain the pasta and set aside.
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.
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
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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
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!
Boxing Day Leftover Sandwich!
Boxing Day Leftover Sandwich!
A festive must have ... the ultimate boxing day leftover sandwich
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Ingredients
- 6 slices Bread
- 2 tbsp Mayonnaise light
- 150 grams Leftover roast vegetables
- 2 tbsp Cranberry sauce
- 300 grams Turkey
- 150 grams Stuffing
- 4 Roast potatoes sliced
- 2 slices Ham
- 4 Sprouts halved
- 20 grams cheese grated
- Gravy to serve
Method
Spread the mayonnaise in a layer on the bottom slice of bread, then add a layer of roast vegetables, a layer of stuffing and a sprinkling of cheese.
Add another slice of bread and mayonnaise, then layer the chopped turkey, spread the cranberry sauce, followed by the ham. Top with the sprouts, then add potatoes.
Place another slice of bread on top. Wrap this tightly with clingfilm, then set in the fridge for at least 2 hours under a heavy weight to compress everything.
Slice into wedges and serve with leftover gravy, if using.
Prosecco Truffles
The ultimate festive treat!
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Ingredients
- 150 ml Double cream
- 25 grams unsalted butter
- 150 grams Dark Chocolate finely chopped
- 50 grams milk chocolate finely chopped
- 50 ml Prosecco
Method
Put the cream and butter in a saucepan. Heat gently until the butter has melted and the mixture starts to simmer. Put both milk/dark chocolate into a large heatproof bowl then pour the hot cream mixture on top of the chocolate. Leave to sit for a minute then stir until all the chocolate has melted, then stir in the prosecco. Chill the mixture for 4 hours or overnight.
Line baking trays with foil. Pipe the mixture, shaping into 25 small balls on the trays. Put the trays into the freezer for 1 hr or until you’re ready to serve them. Put the milk chocolate for coating into a heatproof bowl and heat in the microwave until melted, stirring after every 30-second blast. Alternatively set the bowl over a pan of simmering water to gently melt the chocolate. Drop a frozen truffle into the melted chocolate and turn it over with a spoon to coat it, then place back onto the foil-lined tray. Repeat with the rest of the truffles. The coating should set in about 5-10 mins.
Once set, place of serving plate and enjoy!
Mulled Wine
It's time for mulled wine! Check out our tasty recipe
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Ingredients
- 750 ml red wine
- 2 small cinnamon sticks
- 2 Star anise
- 4 Cloves
- 1 large Oranges sliced
- 2 strips Lemon peel
- 4 tbsp caster sugar
- 100 ml Sloe gin optional
Method
Put the red wine, cinnamon, star anise, cloves, lemon zest, orange slices and sugar in a large pan. Cook on a low heat for 10 mins.
Remove from the heat and allow to cool, leaving to infuse for around 30 minutes.
To serve, heat without boiling, stir in the sloe gin (if using) and pour into heatproof glasses.
Overnight Blueberry, Peanut Butter Oats
Overnight Blueberry, Peanut Butter Oats
Make the mornings easier and try our overnight oats recipe!
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Ingredients
- 1/2 Cup Old Fashioned Oats
- 1/2 Cup milk
- 2 Tbsp peanut butter
- 1/4 Teaspoon Cinnamon
- 1 Teaspoon Flax Seeds
- 1 Teaspoon Chia Seeds
- 1/2 Cup frozen blueberries
- 1/2 Cup Fresh Blueberries Topping
Method
Put all ingredients into jar or container. Stir all ingredients until combined.
Apply lid and put in the fridge for 8 hours or overnight. When ready to eat, top with blueberries and enjoy!
