- 250g Glenisk Greek 0% Fat Vanilla Yogurt
- 140g Porridge Oats
- 55g sliced almonds
- 65g chopped walnuts
- 50g dark brown sugar
- 60g dark treacle
- 40ml of vegetable oil
- ½ tbsp. vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- ¾ tsp ground ginger
- ½ tsp nutmeg
- 75g raisins
- Preheat oven to 150ºC. Line 2 large baking sheets with foil.
- In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, black treacle, oil, vanilla, salt and spices. Stir the treacle mix into oat mix and make sure all is coated. Divide between 2 baking sheets, spreading evenly.
- Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes. Halfway through baking time, switch baking sheets from top to bottom and front to back.
- Remove sheets from oven and let granola cool. Stir in rasins (if desired) once cool.
- To assemble parfait :layer granola into serving glasses glasses. All a layer of yogurt. Repeat layers once and serve.
- Granola can be stored up to 2 weeks in an airtight container and refrigerated.
This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.
- 450g potatoes, peeled
- 40g butter
- 3 scallions, finely chopped
- A little salt and freshly ground black pepper
- 50g Savoy cabbage, shredded
- A little plain flour, for dusting
- Olive oil, for frying
- 1 tablesp. white wine vinegar
- 4 large eggs
For the Hollandaise Sauce
- 2 teasp. white wine or tarragon vinegar
- 2 large egg yolks
- 100g unsalted butter
Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.
Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties.
Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.
To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.
To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined.
Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.
To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.
Nutritional Analysis per Serving
Ready Time 55 mins. Serves 8
- 1 box lasagne sheets
- 500g baby spinach leaves
- Light olive oil
- 500g selection of wild mushrooms
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2 sprigs thyme
- 200g Avonmore Grated White Cheddar
- Salt and pepper
- Fresh nutmeg
- 80g butter
- 80g plain flour
- 1 litre Avonmore Milk
- Salt and pepper
- Fresh nutmeg
- Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
- Heat a little more oil and gently fry the onion, garlic and thyme till soft.
- Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
- Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
- To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
- Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
- Cover the top layer very well with white sauce. Sprinkle over the cheese.
- Bake at 200°C for 30 to 40 minutes until golden and bubbling.
Serves 16**depending on the size of your muffin casesThis is a great recipe to impress when the girls are coming around for an afternoon chat. That said, my children love to bake these with me too. The blueberries give them the added extra goodness.
- 300g golden caster sugar
- 4 eggs
- 170ml sunflower oil
- 100ml milk
- 280g self-raising flour
- 100g Flahavan’s Progress Oatlets
- ½ tsp ground ginger
- ½ tsp salt
- 150g blueberries
- 1 large pear, peeled and finely dicedFor the Topping
- 150g cream cheese
- 100g butter, softened
- 2 pieces stemmed ginger, very finely chopped
- 2 tsp ginger syrup
- 350g icing sugar
- 2 poached pears, thinly sliced for decorating
- Edible flowers to decorate (optional)
- Preheat the oven to 170°C/Fan 150°C/Gas 3.
- Place muffin cases in a muffin tray.
- Whisk the sugar, eggs, milk and oil together until thick and pale.
- Fold in the flour, oatlets, ginger and salt.
- Stir in the blueberries and diced pear.
- Spoon the mixture into the muffin cases.
- Bake for 25 – 30 minutes or until lightly golden.
- Place on a cooling rack.
- Cream the butter in a large bowl, then add some icing sugar, followed by the cream cheese and the rest of the icing sugar. Spoon in the ginger syrup.
- Pipe or spread over the cool muffins, decorate with chopped ginger and place slices of pear and a pretty edible flower on the top.Tip:If using soft fruit like raspberries, just place fruit in freezer for about ½ hour and they will stay fairly whole when baked.http://www.flahavans.ie/recipes/oaty-blueberry-muffins-with-ginger-and-pear-frosting-/247