Neven Maguire’s Baked Camembert & Glazed Oatcakes @Flahavans

fla nevin oatcakes tw mar 16

Ingredients (Serves 4-6)
For The Oatcakes:
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats,
  • 100g (3½ oz) plain flour
  • 50g (2oz) lard or butter, diced
  • 1 tsp. salt
  • 3-4 tbsp. cold water
  • 1 egg
  • 1 tbsp. milk
For The Cheese:
  • 220g (8oz) Camembert in a wooden box, at room temperature
  • 1 small garlic clove, cut into wafer-thin slices
  • 1/2 tsp. thyme sprigs
  • crab apple jelly
  • freshly ground black pepper
Method 
For the oatcakes:
  1. Mix the oats and flour in a bowl. Rub in the lard or butter, then add the salt and enough cold water to form a soft dough.
  2. Roll out the dough thinly on a flour dusted work surface.
  3. Cut out circles with a 6cm (2½ in) straight-sided cutter. This should make about 20 in total.
  4. Beat together the egg and milk to form a glaze.
  5. Place a batch of the oatcakes in a large frying pan at a medium heat.
  6. Immediately brush the tops of the oatcakes in the pan with glaze – it will turn to a shiny coating as they cook. Cook for about 20 minutes turning after about 15min.
  7. They can also be baked with the tops glazed in the oven for 12-14 minutes at 180˚C (350°F/Gas mark 4).
  8. Transfer to a wire rack and leave to cool.
For the cheese:
  1. Preheat the oven to 200˚C (400˚F/Gas mark 6).
  2. Remove all the plastic wrapping from the cheese and replace it in the bottom of its wooden box after lining it with parchment paper.
  3. Using a small sharp knife make small slashes all over the top of the cheese.
  4. Push one of garlic slices into each cut, followed by a thyme sprig and then add a small teaspoon of the crab apple jelly and grind over with black pepper.
  5. Bake for 20 minutes until the cheese has slightly melted.
  6. Serve with the oatcakes and crab apple jelly.
 http://www.flahavans.ie/recipes/baked-camembert-with-glazed-oatcakes

Glenilen Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

 

Odlums Blueberry Crumpets with honey & yogurt

INGREDIENTS

  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying

METHOD

  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

SERVING SUGGESTIONS

Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.

Blueberry Crumpets

 

Marmalade Muffins

marmalade-muffins

 The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.

 Serves 12

Ingredients

  • 75g butter
  • 225g plain flour
  • 1 tbsp baking powder
  • ¼ teasp. bread soda
  • Pinch of salt
  • 100g stone-ground wholemeal flour
  • 120ml milk
  • 5 tablesp. natural yoghurt
  • 2 eggs, beaten
  • Finely grated rind of 1 orange
  • 100g marmalade

To Cook

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases. Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour. Beat together the milk, yoghurt, eggs, warm melted butter and orange rind. Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown. Leave to cool for five minutes, then serve warm with a pot of hot coffee.

Cook’s Note:

If you don’t fancy using marmalade try making them with lemon curd instead.

Nutritional Analysis per Serving

Protein: 6g per muffin  

Carbohydrates: 28g per muffin 

Fat: 8g per muffin 

Iron: .9mg per muffin 

Energy: 195kcal per muffin 

http://www.bordbia.ie/consumer/recipes/eggs/pages/marmalademuffins.aspx

Flahavan’s Banana and Berry Oat Bread

fla banana bread

Banana and Berry Oat Bread…

Recipe
Makes 12 slices
Preparation 10 mins cooking time 45 mins

Ingredients

125g Greek yogurt
2 bananas mashed – ripe work better
100g Keelings berries (strawberries, raspberries and blueberries would all work with this bread)
2 large eggs
1 teaspoon vanilla extract
100g brown sugar
200g self raising flour
100g Flahavan’s Progress Oats
75g Flahavan’s Oat Bran

Method
Preheat the oven to 180”C.
Combine the yogurt, bananas, berries and eggs together and mixed well.
Stir in the vanilla and brown sugar until combined.
Fold in the flour and Oat Bran then follow with the oats.
Transfer the mixture to a bread pan and then bake for 40-45 minutes or until cooked through.
Remove and allow to cool for about 10 minutes before removing from the pan and transferring to a cooling rack.

 www.flahavans.ie