Category: recipes

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Flahavan’s Cranberry and Oat Bran Muffins

fla oat muff fb jan 16

Ingredients
  • 225g (8oz) plain flour
  • 2 tsp baking powder
  • 150g (5oz) caster sugar
  • 75g (3oz) Flahavan’s Oat Bran
  • 100g (4oz) cranberries
  • 25g (1oz) icing sugar
  • sifted Zest of an orange
  • 1 egg
  • Beaten 300ml (½ pint)of Milk
  • 50g (2oz) melted butter or sunflower oil
Method:
  1. Sift the flour into a bowl with the baking powder. Add the sugar and the oat bran and mix. Toss the cranberries into the icing sugar. Add to the bowl with orange zest and stir to mix.
  2. Place the egg, milk and melted butter or sunflower oil into another bowl and beat lightly. Stir into the dry ingredients. Just do this casually – there is no need to over mix.
  3. Line a muffin tin with baking cases. Spoon the mixture into the lined muffin tin.
  4. Bake in a pre-heated oven at 200°C /400°F / Gas Mark 6 for around 15 minutes – or until risen and golden.
Serve warm or cold. Quick Tip Oat Bran is also great as a coating for fish before frying.
 http://www.flahavans.ie/recipes/cranberry-and-oat-bran-muffins/40
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Odlums chocolate biscuit cake recipe #homebaking


odlums_ireland
Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨

You will need:
275g/10 oz Butter
150ml/¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.

Method:
✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well.
✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.

#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking
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Odlums Blackberry & Walnut Teabread #homebaking

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Ingredients:

350g/12oz Odlums Cream Plain Flour
50g/2oz Margarine (room temperature)
150ml/¼ pt milk
2 Eggs
125g/4oz Sugar
2 Teaspoons Baking Powder
50g/2oz Shamrock Chopped Walnuts
Rind of Lemon
150g/5oz Blackberries

Method:

  1. Preheat oven to 190°F/375°F/Gas 5. Grease and base line a 900g/2lb Loaf tin.
  2. Put the margarine, milk, eggs and sugar into a bowl and beat well together.
  3. Stir in the flour, baking powder, walnuts and lemon rind. Finally fold in the blackberries.
  4. Transfer to prepared tin and smooth top.
  5. Bake for about 40 minutes until risen and firm to the touch. Gently insert a knife into the deepest part of the bread and it should come out clean.
  6. Turn onto a wire tray to cool.

http://odlums.ie/recipes/blackberry-walnut-teabread/

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Mary Flahavan- how to make the perfect bowl of porridge…

· 2 hrs

 

 

We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek

The Perfect Porridge Recipe…

(Porridge on the hob with 3 topping variations)

Preparation time: 2 minutes
Cooking time: 5 minutes
Serves: 3

Ingredients:
120g Flahavan’s Oats
875mls of whole milk

Method:
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.

Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon

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Rachel’s Cookies and Cream Cheesecake #Ballymaloe

By Rachel Allen Celebrity Chef

Rachel shares the recipe for her mouth-watering Cookies and Cream Cheesecake from her show Rachel Allen’s Everyday Kitchen

Ingredients

  • For the double chocolate chip cookies
  • makes 20 large cookies
  • 225 g (8oz) butter, softened
  • 325 g (111/2oz) caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 225 g (8oz) plain flour
  • 75 g (3oz) cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 175 g (6oz) dark chocolate (55–70% cocoa solids), chopped into small pieces, or dark chocolate chips
  • For the cheesecake
  • 15 g (1/2oz) cocoa powder, sifted
  • 25 ml (1fl oz) strong coffee, such as espresso
  • 1 tsp vanilla extract
  • 500 g (1lb 2oz) mascarpone
  • 400 ml (14fl oz) double or regular cream
  • 50 g (2oz) icing sugar
  • 50 g (2oz) dark chocolate (55–75% cocoa solids), grated, for sprinkling
  • 9-12 of the double chocolate chip cookies
  • 23cm (9in) diameter spring-form cake tin

Method

  • Place the butter in a large bowl and beat until very soft. Add the sugar and beat until the mixture is pale and fluffy. Crack in one egg at a time, beating between each addition, then add the vanilla extract. Sift in the flour, cocoa powder, bicarbonate of soda and salt, then add the chocolate pieces/chips and fold in to combine. Alternatively, place all the ingredients except the chocolate pieces/chips in a food processor and whiz briefly until they come together, then fold in the chocolate.
  • With wet hands, form the dough into balls each the size of a golf ball (or use two soup spoons to scoop up and shape the same amount of dough). Arrange on the prepared baking sheets, placing 6–7 balls of dough on each sheet and leaving space for the cookies to spread.
  • Bake for 10–14 minutes or until the cookies look slightly cracked on top. (With three baking sheets, you will need to cook them in three batches, or two batches in a fan oven.) Take out of the oven and allow to cool for a few minutes, then remove from the baking sheets using a palette knife or metal fish slice and place on a wire rack to cool down completely.
  • In a large bowl, whisk together the cocoa powder, coffee, vanilla extract, mascarpone, cream and icing sugar for 1–2 minutes or until thick.
  • Arrange one-third (3–4) of the cookies in the bottom of the cake tin, then spread over one-third of the chocolate cream mixture. Add a second layer of cookies, then another layer of chocolate cream, followed by a final layer of cookies and a final layer of chocolate cream.
  • Use a spatula to smooth the top layer of chocolate cream, then cover the tin with cling film and place in the fridge to chill for eight hours or overnight.
  • To remove the cheesecake from the cake tin, run a small, sharp knife around the cheesecake to loosen the edges, then unfasten the clip and lift away the sides of the tin. Using a palette knife or a metal fish slice, loosen the cheesecake from the base of the tin and carefully slide off onto a plate. Sprinkle with the grated chocolate to serve.
@RTEfood
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.@Anahaugh Vegan Chocolate Mousse

This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it’s even high in protein!

Equipment: you will need a confectionery thermometer.

Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.

Ingredients

For the chocolate mousse

For the honeycomb

For the apricots

How-to-videos

Method

  1. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
  2. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
  3. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
  4. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
  5. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
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.@nevenmaguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus – perfect tea for lots of hungry children #macnean

Neven Maguire's Ham, Cheese and Egg Crêpes with Griddled Asparagus
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus

By Neven Maguire Celebrity Chef

More From
Neven Maguire: Home Chef

This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.

Ingredients

  • 24 asparagus spears
  • 8 eggs
  • 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
  • 8 slices of cooked ham
  • 1 tblsp olive oil
  • Crêpes:
  • 100 g plain flour
  • 1 egg
  • 300 ml milk
  • sunflower oil (for frying)
  • sea salt
  • black pepper (freshly ground)

Method

  1. Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
  2. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
  3. Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
  4. Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
  5. Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
  6. Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
  7. Season to taste.

https://www.rte.ie/lifestyle/recipes

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Odlums American Style Pancakes with Honey and Berries

odlums am style pancakes

American Style Pancakes with Honey and Berries

CategorySelf Raising Flour

Cook TimeFew Mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 1 tablespoon Shamrock Golden Caster Sugar
  • Pinch of Salt
  • 1 Egg
  • 150ml/¼ pint Milk
  • Oil for frying
  • Rowse Honey
  • Mixed Berries

How to:

  1. Sieve flour and salt into a bowl, stir in the sugar (if using).
  2. Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
  3. Cover and allow to stand for about an hour.
  4. Heat a little oil on a pan and drop spoonfuls of batter onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve warm with Rowse Honey and mixed berries

https://www.odlums.ie/recipes/american-style-pancakes-with-honey-and-berries/