Category: Food

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Mary Flahavan’s Oats, Almond and Apple Traybake

Recipe Inspiration
A classic Mary Flahavan recipe and a total crowd-pleaser, this Oats, Almond and Apple traybake works at any time of the year and is ideal to bring along for picnics in the park or those beach-side brunches!

Moreish and satisfying, this traybake is worthy of any Kitchen King or Domestic Goddess!

Serves Approx. 12 squares|Takes 1 hour

INGREDIENTS:

For the Crumble:

  • 200g (8oz) Flahavan’s Progress Oatlets
  • 175g (7oz) ground almonds
  • 75g (3oz) brown sugar
  • 1 tsp baking powder
  • 75g (3oz) melted butter
  • 75g (3oz) golden syrup

For the Filling:

  • 5 apples
  • 1 tsp cinnamon (optional)

METHOD:

  1. Preheat the oven to 180°C (350°F/ Gas mark 4).
  2. In a large bowl combine the oats, almonds, sugar and baking powder.
  3. Pour in the melted butter and golden syrup and mix well.
  4. Peel and grate the apples and sprinkle with cinnamon.
  5. Line a 9” (24cm) square baking tin with parchment paper and firmly press out approx. 2/3 of the crumble mixture into the tin.
  6. Spread the apple mixture over the crumble base and sprinkle the remaining crumble over the apple and press lightly.
  7. Bake for approximately 30-40 minutes.
  8. Allow to cool and cut into slices.

Recipe Categories:

Mary Flahavan’sSweetSnacksVegetarian

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Banana Chocolate Smoothie Bowl ❣️@DelMonteFresh










Del Monte Fresh

@DelMonteFresh
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Our delicious Banana Chocolate Smoothie Bowl contains the perfect amount of sweetness and will definitely leave you wanting more #DelMonteFreshProduce https://bit.ly/3LQXicg

Yield:

1 bowl

Calories Per Serving:

600

Ingredients:

  • For Caramelized Banana:
  • 1 tsp. coconut oil
  • 1 tsp. maple syrup
  • 1 Del Monte® Banana, sliced
  • For Smoothie:
  • 2 Del Monte® Bananas, cut into chunks and frozen
  • ¼ cup old-fashioned rolled oats
  • ¼ cup unsweetened cocoa powder
  • ¼ cup unsweetened almond or coconut milk
  • ½ tsp. ground cinnamon
  • ½ tsp. vanilla toppings
  • 1 tbsp. cacao nibs
  • 1 tbsp. toasted coconut flakes
  • Toppings:
  • 1 tbsp. cacao nibs
  • 1 tbsp. toasted coconut flakes
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Darina Allen’s Carrot and Mint Soup

Carrot-Mint-Soup-(Carrot-Lovage-Soup)-(Carrot,-Chive

Carrot and Mint Soup

Most people will have carrots, onions and potatoes in their pantry – I’m using the first little shoots of fresh mint to flavour my batch of carrot soup today.

 

This soup may be served either hot or cold, don’t hesitate to put in a good pinch of sugar, it brings up the flavour.

560g(1 1/4lb/3 cups) carrots, preferably organic, chopped

45g(1 1/2oz/scant 1/2 stick) butter

110g(4oz) onion, chopped

150g(5oz) potatoes, chopped

salt,freshly ground pepper and sugar

sprig of spearmint

1.2litres (2 pints/5 cups) homemade light chicken or vegetable stock

62ml(2 1/2fl oz/generous 1/4 cup) creamy milk, (optional)

3 teaspoons freshly chopped spearmint

Garnish

a little lightly whipped cream or crème fraiche

sprigs of spearmint

Melt the butter and when it foams add the chopped vegetables, season with salt and freshly ground pepper and sugar. Add a sprig of mint, cover with a butter paper (to retain the steam) and a tight fitting lid.Leave to sweat gently on a low heat for about 10 minutes approx.Remove the lid, add the boiling stock and cook until the vegetables are soft. Pour into the liquidiser, add 3 teaspoons of freshly chopped mint and puree until smooth. Taste and adjust seasoning. Adda little creamy milk if necessary.

Garnish with a swirl of lightly whipped cream or crème frâiche and a sprig of fresh mint.‍

Variation

Carrot and Lovage Soup‍

Substitute lovage for mint in the above recipe.‍

Carrot,Garlic Chive Flowers and Seeds‍

Add finely chopped garlic chives instead of mint in the master recipe. Garnish with a swirl of lightly whipped cream or crème fraiche,garlic chive flowers and seeds.  Society garlic flowers are also great.

https://www.fromballymaloewithlove.com/recipes/carrot-mint-soup