![](blnk.gif) |
![](blnk.gif) |
![](blnk.gif) |
![](blnk.gif) |
|
|
|
|
|
|
|
|
|
Apricot Porridge with Honey
|
|
|
|
|
|
|
|
|
|
INGREDIENTS 4-6 Dried Apricots Porridge Oats Water (Amount to personal taste) 4 tsps Pure Irish Honey
|
|
|
|
|
|
|
|
|
METHOD Roughly chop dried Apricots and steep in sufficient water to make 4 servings of porridge and leave over night. Remove the Apricots from the water and top up. ( Or roughly chop ready-to-eat Apricots). Add Apricots to pan
|
|
|
|
|
with porridge and water. Cook porridge as usual. Serve drizzled with Pure Irish Honey
|
|
|
|
|
|
|
|
|
|
|
|
|
INGREDIENTS ( for 4 ) 8 Eggs 2 oz Butter 4 oz finely chopped Button Mushrooms Salt and Black Pepper 8 tsps Double Cream Chervil 4 slices toasted Brown Bread
|
|
|
|
|
|
|
|
|
METHOD Fry the Mushrooms in the Butter for 2 minutes. Season with Salt and Pepper. Spoon the mixture into eight small ramekin dishes. Break an Egg into each dish. Top each dish with a teaspoon of Cream. Sprinkle with Chervil. Bake in the centre of a pre-heated oven at 180 ºC (350 ºF, gas 4) for 8-10 minutes or until the egg-whites are just set.
|
|
|
|
|
Serve 2 ramekins per person. Slice toasted Bread into fingers and serve separately.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Secretary Ravensdale Guild I.C.A. Community Hall Ravensdale Dundalk Co Louth Ireland
|
|
|
|
|
|
|