Category: recipes

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Odlums · Give this Apple & Blackberry Flan a go at the weekend.

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Apple and Blackberry Flan

CategoryDesserts

Cook Time30 mins

What you need:

Pastry

  • 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Margarine
  • Few Tablespoons Cold Water

Filling

  • 1 Cooking Apple (peeled and sliced)
  • 50g/2oz Butter (melted and cooled)
  • 50g/2oz Shamrock Muscavado Light Brown Sugar
  • 1 Egg (beaten)
  • Good Pinch Cinnamon
  • 175g/6oz Blackberries

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 20cms/8″ flan dish or loose bottomed tin.
  2. Make the pastry by putting the flour into a bowl, coarsely rub in the margarine then add sufficient water to mix to a soft dough. Lightly roll on some flour then roll out and use to line the prepared tin. Cover and leave in fridge while making up the filling.
  3. In a bowl mix together the melted butter, sugar, egg and cinnamon. Gently stir the blackberries into this.
  4. Remove pastry from fridge and arrange the apples on the base of the pastry, next gently spread over the blackberry mixture.
  5. Bake for about 30 minutes until nicely risen and a deep brown colour.
  6. Can be served hot or cold

Note:

Blueberries can replace the blackberries if liked!

https://www.odlums.ie/recipes/apple-and-blackberry-flan/?fbclid=IwAR2wiQYu5Wp1QuOciFAHVpy4Sbf0aPJw_0ZCKxaHwmPtiO9dmocdB5gZ-Nc

 

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Clodagh McKenna‏, My Carrot Cake with Orange Blossom frosting recipe

Makes 1 Cake (10 portions)

INGREDIENTS:

3 eggs

140ml/5floz vegetable oil, plus extra for greasing

220/7oz light brown sugar

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

350g/12oz grated carrots, (grated weight)

100g/3½ oz golden raisins

100g/3½ oz walnuts, chopped

200g/7oz self-raising flour

1/2 tsp bicarbonate of soda

For the orange blossom frosting 

300g/10½ oz cream cheese, chilled

70g/2½ oz butter, at room temperature

300g/10½ oz icing sugar, sifted

1 orange, zest only

2 teaspoons of orange blossom water

METHOD:

1.          Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.

2.        For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.

3.        Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.

4.       Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

5.        For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.

6.       Decorate with orange zest on top of the frosting.

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Flahavan’s Oats with raspberries, nuts, milk, cacao nibs.

flahavans
Kick start your Tuesday morning the right way – with a warming breakfast of creamy Irish oats! One of our absolute favourites is porridge topped with some raspberries, nuts, and finished with a sprinkling of cacao nibs. Let us know in the comments below how you’re enjoying your oats this morning and don’t forget to tag us in your post for your chance to feature on our Instagram page! #FlahavansOats #IrelandsOatExperts

Serves 1 Takes 10 minutes

INGREDIENTS:

40g Flahavan’s Progress Oatlets
125ml milk
50ml water
Handful of raspberries
3 tbsp cacao nibs
Handful of roughly chopped tiger nuts (or nuts of choice)

METHOD:

Combine the milk, water and Flahavan’s Oats in a saucepan
Bring to the boil, stirring continuously.
When boiling, reduce heat to medium, then add raspberries, cocoa nibs and chopped tiger nuts, leaving a little aside for garnish.
Simmer for 5 minutes, continuing to stir.
Serve and sprinkle with the left-over toppings.
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Porridge Pancakes with Grilled Honey & Orange Figs

Flahavans

Page Liked · Yesterday ·  

Just because we can’t go out for brunch, doesn’t mean we can’t enjoy a stack of mouth-watering pancakes this weekend! Our recipe for Porridge Pancakes with Grilled Honey & Orange Figs is a guaranteed way to put a smile on your face! So follow the recipe below and whip up something tasty for breakfast this morning – after all, we deserve a treat! #FlahavansOats #IrelandsOatExperts #OatyPancakeStack

Serves 4 | Takes 25 minutes

INGREDIENTS:

50g Flahavan’s Oats
250 ml milk
OR 275g leftover porridge and a splash of milk
1 egg
50g plain flour
1 tsp baking powder
4 black figs
Knob of butter
Juice and zest of half an orange
1 tbsp honey
Greek yoghurt

METHOD:

Place the Flahavan’s Oats in a small pan over a medium heat with 250ml milk and bring to the boil and reduce the temperature to a low heat and continue cooking for around 10-12 minutes until thick and creamy. Leave the porridge overnight covered with some clingfilm.

Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.

Sift in the flour and baking powder to the porridge and whisk to combine.

Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.

Melt a knob of butter in a non-stick frying pan and cook spoonfuls of the batter in batches until golden brown on each side. Repeat until all the batter is used up.

Serve the pancakes with the grilled figs and Greek yogurt