Category: Health & Wellbeing

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Savoury parmesan oats with a crispy fried egg and salsa picante by Eunice Power @flahavans

Who says porridge has to be sweet? 🌶️🍳

Switch up your usual bowl with this delicious Savoury Parmesan Porridge, created by the wonderful Eunice Power! Creamy oats, melted Parmesan, fresh spinach and a crispy fried egg, finished with a little kick of Salsa Picante.

Perfect for breakfast, lunch or even dinner!

#Flahavans#SavouryOats#PorridgeRecipes

🍽️ Serves 1

Ingredients

50g Flahavan’s Rolled Oats
250ml Chicken or Vegetable Stock
25g Parmesan Cheese, grated
45g Fresh Spinach
1 Spring Onion, chopped
1 tsp Butter
1 Egg
1 tsp Sriracha Sauce or Salsa Picante

Method

1. Add the oats and stock to a saucepan and cook gently for 5 minutes, stirring frequently.

2. Add the spinach and cook for another 1–2 minutes until wilted.

3. Remove from the heat and stir through the Parmesan and butter until melted.

4. Spoon into a bowl and top with a crispy fried egg, chopped spring onion and a drizzle of Sriracha or Salsa Picante.

A whole new way to enjoy your Flahavan’s oats! 💛

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Odlums: Keep the kids busy with this quick and easy Queen Cakes recipe. Decorating them is the really fun part!

odlums queen cakes for kids

Queen Cakes, Fairy Cakes or Buns

CategoryBaking with Kids

Cook Time15 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 125g/4oz Butter or Margarine (half a block)
  • 2 Eggs
  • 2 tablespoons Cold Water

To decorate

  • Glacé Icing or Chocolate Spread
  • Hundreds and Thousands
  • Glacé Cherries
  • Sweets

How to:

  1. Ensure oven is fully preheated to 200°C/400°F/Gas 6.
  2. Next, put bun paper cases into bun tins.
  3. Put the flour, sugar, butter/margarine, eggs and water into a bowl. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth.
  4. Put heaped teaspoons of the mixture into each bun case.
  5. Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
  6. Cool on a wire tray. When cold, decorate as liked with your favourite toppings.

https://www.odlums.ie/recipes/queen-cakes-fairy-cakes-or-bun

 

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.@darina_allen @maxrocha_ @smmsaleh cookery demo #learnatballymaloe

ballymaloecookeryschool

and

2 others

Ballymaloe Cookery School

Liked by vintagevagabondtoo and others

  • ballymaloecookeryschool's profile pictureballymaloecookeryschool
  • Guest chef Max Rocha cookery demonstration with past student Sarah assisting this afternoon with Sage and anchovy fritti, Confit lamb salad, Mussels and tomatoes on toast with aioli, Guinness Bread and Deep-Fried Bread and Butter Pudding — which the students loved it.
    John Wilson from the Irish times and Colm McCan also joined us this morning for the wine class, (with Pam getting ready for Halloween) 🎃
    Sonya picking the beetroot for our farm shop, Maria milking the Jersey cows, Gary and the team with the ‘Just Cook It’ course and then extra curricular butchery, charcuterie and baking this evening.

    📸 @danielcfilms
    #learnatballymaloecookeryschool #ballymaloecookeryschool #cookingisfun #100acreorganicfarm5d
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Paul Flynn’s smoked haddock, leek and potato bake: RTE Today

Paul Flynn’s smoked haddock, leek and potato bake: Today

Paul Flynn

By Paul Flynn

Celebrity Chef

More from
Today

Ingredients

Serves 4

  • 50g butter, melted
  • 16 baby potatoes, cooked and halved
  • 1 leek, finely shredded
  • 2 tbsp raisins
  • 4 x 120g fillets of smoked haddock (undyed if possible)
  • 250ml cream
  • 100ml milk
  • 1 tsp prepared English mustard
  • 1 tsp curry powder

Method

  1. Preheat the oven to 180°C.
  2. Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
  3. Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
  4. Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.