Flahavans Baked Organic Salmon

fla baked salmon FB feb 16

 Serves 4

  • 640g Organic Fillet of Salmon
  • 100g Flahavan’s Organic Porridge Oats
  • 100g Organic Bread Crumbs
  • 100g Leeks
  • 50g Organic Herbs
  • 50g Organic Honey
  • 100ml Fish Stock
  • 100ml Creme Fraiche
  • 50g Cabbage
  • 2 Shallots
  • 1 Lemon
  • Salt and Pepper to taste
  1. Place organic salmon on a chopping board, cut a slit down the centre.
  2. Toast the Flahavan’s Organic Porridge Oats in a pan, add breadcrumbs, chop shallots and sweat off in a small amount of butter.
  3. Place fresh herbs, Flahavan’s Organic Porridge Oats, breadcrumbs and shallots in a blender and blend to result in a green rustic oat crumb mixture.
  4. Brush the salmon with honey and top with the organic oat crumb mixture.
  5. Place the organic salmon on a baking tray, bake in oven at 180 degrees Celsius for 20 minutes.
  6. Prepare the cabbage and leeks, blanch off in boiling water and refresh.
  7. To prepare the sauce, place the fish stock in a saucepan and reduce by half.
  8. Add honey, lemon juice and chopped herbs.
  9. To serve, place organic salmon on top of the cabbage and leeks, dress salmon with sauce and garnish.

Almond Cake with Apricot Brandy Sauce



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The cake owes its moist, spongy texture to the same thing that gives the sauce its luscious consistency: Kerrygold Irish Butter made with grass-fed cow’s milk. The soft, creamy butter does double duty in this dessert, and the result is a dish that’s twice as hard to forget.


Kate McDermott’s Cranberry Pie

kate's cranberry pie

You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.


Darina Allen’s Irish Soda Bread


Egg Free Banana & Nutella Muffins

odl banana muffins


225g / 8oz Odlums Cream Plain Flour

1 Teaspoon Odlums Bread Soda (sieved)

125g / 4oz Caster Sugar

2 Large Bananas (Mashed)

2 Tablespoons Kelkin Smooth Peanut Butter

150ml / ¼ pint Almond Milk

1 Teaspoon Kelkin Cider Vinegar

2 Tablespoons Sunflower Oil

2 Teaspoons Goodall’s Vanilla Extract

6 teaspoons Nutella


  1. Preheat oven to 180°C/280°F/ Gas 4. Line a 12 hole muffin tin with paper cases.
  2. Put the flour, sugar and bread soda into a bowl and mix well.
  3. In a separate bowl beat the mashed bananas, peanut butter, milk, vinegar, oil and vanilla.
  4. Add the dry ingredients to the beaten ‘wet’ mixture and gently stir to combine.
  5. Fill the muffin cases with a tablespoon of mixture for each muffin. Top each one with a half a teaspoon of Nutella and swirl it with a cocktail stick or knife.
  6. Bake for about 15 minutes until risen and golden brown.
  7. Remove from the oven and leave in tin for 5 minutes, then transfer to wire tray to cool completely before storing.


Raspberry, Almond & White Chocolate Tart



  • 100g (4oz) Avonmore butter, at room temperature
  • 100g (4oz) icing sugar
  • 25g (1oz) plain flour
  • 100g (4oz) ground almonds
  • 2 eggs
  • 1 vanilla pod, split and seeds scraped out
  • • large pinch ground cinnamon
  • • 300g Raspberries
  • • 2 oz White Chocolate Pieces
  • • 1 tbsp toasted flaked almonds

For the pastry:

  • 100g (4oz) butter, diced and chilled
  • 175g (6oz) plain flour, plus extra for dusting
  • pinch of salt
  • 50g (2oz) caster sugar
  • 1 egg yolk
  • 1/2 tbsp Water

To serve:

  • Raspberries
  • 250ml Avonmore Fresh Dessert Cream


  1. To make the pastry, place the butter, flour, salt and sugar in a kitchen mixer and blend briefly until mixture resembles coarse bread crumbs.
  2. Add the egg yolk and water and mix together again briefly until the soft dough has formed. Cover in clingfilm and chill for 1 hour.
  3. Preheat the oven to 190C (375F), Gas mark 5. To make the almond filling, using electric whisk, cream the butter and icing sugar together in a large bowl. Add the flour and almonds and gradually beat in the eggs, vanilla, and cinnamon. Beat for another 5 minutes until light and fluffy. Fold in the white chocolate pieces.
  4. Roll out the pastry on a lightly floured surface, line a 23cm (9in) fluted loose-bottomed flan tin with the pastry. Chill again for 15 minutes. Spread the almond filling in the pastry base and carefully arrange the raspberries on top, gently pressing them into the filling.
  5. Bake the tart for 25-30 minutes until the tart is cooked through and golden brown on top.
  6. Garnish with raspberries and serve with Avonmore Fresh Dessert Cream, which is already slightly sweetened & ready to pour



Delicate Spinach Soup from Kerrygold



45 Minutes


  • 1 lb. potatoes
  • 1 bunch of spring onions
  • 1 ¼ Tbsp. Kerrygold Salted Butter
  • 14 oz. cream spinach
  • 25 ¼ Fl. oz. vegetable stock
  • 1 ¾ Fl. oz. whipping cream
  • Fresh herbs (tarragon, parsley, dill, cress, chervil)
  • Salt
  • Pepper
  • Nutmeg
  • 3 ½ oz. Kerrygold Reserve Cheddar


Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.

Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.


Flahavan’s Cranberry and Oat Bran Muffins

fla oat muff fb jan 16

  • 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
  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.

Gingerbread Granola Yogurt Parfait

glen ginger granola tw jan 16


  • ​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


  1. Preheat oven to 150ºC. Line 2 large baking sheets with foil.
  2. 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.
  3. 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.
  4. Remove sheets from oven and let granola cool. Stir in rasins (if desired) once cool.
  5. To assemble parfait :layer granola into serving glasses glasses. All a layer of yogurt. Repeat layers once and serve.
  6. Granola can be stored up to 2 weeks in an airtight container and refrigerated.