Neven Maguire’s @macneanhouse Co.Cavan hosting @martylyricfm this morning 😋 👌 🇮🇪
Catherine’s Citrus Apple Crumble – Odlums porridge oats
What you need:
- 175g/6oz Odlums Porridge Oats
- 125g/4oz Odlums Cream Plain Flour
- 125g/4oz Shamrock Demerara Sugar
- 125g/4oz Butter or Margarine
- Pinch of Cinnamon (optional)
- 450g/1lb Cooking Apples (peeled, cored and sliced)
- 2-3 tablespoons Sugar, to sweeten
- Rind & Juice 1 Lemon
- Rind & Juice 1 Orange
How to:
- Preheat oven to 190°C/375°F/Gas 5.
- Put the oats, flour, sugar and cinnamon if used, into a bowl.
- Rub in the butter or margarine with the tips of your fingers to form a dough.
- Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
- Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
- Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.
.@Anahaugh makes upside down orange cake @BBCMorningLive
Strawberry & Yoghurt Parfait @bordbia
Looking for a delicious and healthy treat? Try this mouth-watering Strawberry and Yogurt Parfait recipe! Perfect for breakfast, as a midday snack or a delicious dessert 🍓🥣
Ingredients:
150g strawberries
A few drops of balsamic vinegar (optional)
175g Greek-style yoghurt
2 tbsp. crunchy granola
Method:
✅ Remove the hulls from the strawberries and cut into slices, reserving a half for decoration.
✅ Place in a bowl and add the balsamic vinegar, if using, stirring gently to coat. Set aside for a few minutes until the strawberries start to release juice.
✅ To assemble the parfait, layer the yoghurt and strawberries with their juices in a suitable container (a 300g jar or glass is about perfect).
✅ Top with the granola and reserved strawberry half to serve.
#BordBiaRecipe #BordBia #Strawberry #CelebrateStrawberrySeason #Strawberries #BreakfastRecipe #LunchRecipe
Rory O’Connell – sponge filled with preserved raspberries, wrapped in pillowy marshmallow with a scattering of roses @kerrygoldirl #foodaware
rorysfood
I will be making this beauty on @rteone this evening at 8 30. It’s a sponge filled with preserved raspberries and all wrapped in a pillowy marshmallow before having roses scattered all over it. It’s a special cake for the special people in your life. @kerrygoldirl @nomos.ie #cake #marshmallows #preserves #eat #delicious #ilovetocook
Beautifully 🤩 crafted Pistachio Dubai Tart @datsescafeandcakes #createdincavan 🇮🇪 😋
A fine new bridge, blends environmentally in an area of outstanding natural beauty ✨️ 😍 #Killykeen Co.Cavan
Delish @flahavans oats, spiced apple, oat crumble, salted caramel. Fika 33, 💚☘️ #Killeshandra, Co. Cavan
Fika 33, Killeshandra, Co.Cavan
Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!
Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
