Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!
Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
Friday Feeling @HaughtonHoney
Haughton Honey 
Anna Haugh on @BBCMorningLive – Easy peasy lemon squeezy – stick it in the microwave.
Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen
Kerrygold Buttery Irish Potato and Apple Bake
Cook: 15 minutes
Serves: 8
Ingredients:
- 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
- 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
- 6 slices thick cut bacon, coarsely chopped
- 6 tablespoons Kerrygold Pure Irish Butter
- Chopped chives for garnish, optional
Directions:
Cook potatoes in boiling salted water for about 8 minutes or until almost cooked through. Add apples and cook for 5 minutes more or until potatoes and apples are tender; drain well. While potatoes are cooking, heat oven to 400° F and lightly butter an 11 X 7-inch baking dish. In a large skillet, cook bacon over medium-high heat for about 5 minutes or until golden brown and crisp, stirring frequently. Remove with a slotted spoon, then remove all but 2 tablespoons of bacon fat; add Kerrygold Pure Irish Butter to skillet. When butter has melted, add potatoes and apples. Toss well to coat with butter; cook and stir for about 5 minutes over medium-high heat to lightly brown. Transfer to prepared baking dish and top with cooked bacon. Bake for 15 minutes. Sprinkle with chives, if desired.
http://kerrygoldusa.com/recipes/buttery-irish-potato-and-apple-bake-with-bacon/
Buttermilk panna cotta, rhubarb and a few aul doughnuts.@Anahaugh
Pineapple & Coconut Traybake
CATEGORY: Weekly Recipe
COOK TIME: 35 mins
What you need:
- 225g/8oz Odlums Cream Plain Flour
- 175g/6oz Sugar
- Pinch of Bread Soda
- 2 Eggs
- 2 tablespoons Oil
- 1 x tin (432g) Crushed Pineapples (drained)
- 225g/8oz Desiccated Coconut
- 100g packet Chopped Walnuts
Topping (optional)
- 50g/2oz Butter
- 225g/8oz Cream Cheese
- 350g/12oz Icing Sugar
How to:
- Preheat oven 180°C/350°F/Gas 4. Grease and line a Swiss Roll Tin 28cm x 18cm (11″ x 7″).
- Place eggs, oil and pineapple into a mixing bowl and beat together.
- Add flour, sugar and sieved bread soda and mix until well blended.
- Finally stir in the coconut and walnuts.
- Transfer to the tin and bake for 30 to 35 minutes or until golden brown in colour. When removed from oven, allow to sit in tin for 5 minutes, then transfer to a wire tray to cool.
- When cold cover with topping, if used, and cut into squares.
To make topping
- Beat together the butter, cream cheese and sieved icing sugar.
Macroom oatmeal with peaches & pomegranate
Parmigiano Reggiano Retweeted – Classic Caesar Salad
Spinelli’s Sauce Co
@SpinellisSauce
Perfect Caesar Salad
3 romaine hearts
3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
½ cup shredded Parmesan cheese Olive oil 1 jar of Spinelli’s Caesar Dressing Salt Ground pepper http://spinellissauceco.com/classic-caesar
Ingredients
- 3 romaine hearts
- 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 1 jar of Spinelli’s Caesar Dressing
- ½ cup shredded Parmesan cheese
Preparation:
If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.
Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.
Fish Pie Recipes:
http://www.rachelallen.com/post/gratin-haddock-imokilly-cheddar-and-mustard