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Apricot Porridge with Honey
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INGREDIENTS
4-6 Dried Apricots
Porridge Oats
Water
(Amount to personal taste)
4 tsps Pure Irish Honey
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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
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with porridge and water. Cook porridge as usual. Serve drizzled with Pure Irish Honey
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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
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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.
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Serve 2 ramekins per person. Slice toasted Bread into fingers and serve separately.
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Secretary
Ravensdale Guild I.C.A.
Community Hall
Ravensdale
Dundalk
Co Louth
Ireland
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