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Pineapple & Coconut Traybake

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:

  1. Preheat oven 180°C/350°F/Gas 4. Grease and line a Swiss Roll Tin 28cm x 18cm (11″ x 7″).
  2. Place eggs, oil and pineapple into a mixing bowl and beat together.
  3. Add flour, sugar and sieved bread soda and mix until well blended.
  4. Finally stir in the coconut and walnuts.
  5. 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.
  6. When cold cover with topping, if used, and cut into squares.

To make topping

  1. Beat together the butter, cream cheese and sieved icing sugar.
Pineapple & Coconut Traybake
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Macroom oatmeal with peaches & pomegranate

Macroom-Oatmeal

1 Serving

It’s wonderful on its own with a pinch of salt or with some fruit and honey. Use whatever fruit is good, ripe and in season. In winter, homemade jam is a perfect addition to porridge

 

Ingredients checklist
 1 tsp of water
 1½ teacups of milk
 a good pinch of sea salt
 ½ teacup of Macroom Oatmeal 
 soft brown sugar (optional)
Instructions
1.Put all the ingredients except the sugar into a saucepan on a medium heat and stir continuously. The oats will absorb the liquid very fast, so be careful not to let the mixture stick to the bottom.

2. After about 5 or 6 minutes, when the oatmeal has softened and is at the consistency of porridge, transfer to a bowl and sprinkle with a little bit of brown sugar if desired.

 

With saturn peaches, pomegranate and raw honey

3.Follow the same recipe as above, but use just a tiny pinch of sea salt. When you have transferred the oatmeal to your bowl, arrange some slices of good ripe Saturn peaches (also called doughnut peaches) in the middle, sprinkle a few pomegranate seeds over and drizzle generously with good-quality raw honey. Orange blossom or wildflower varieties work really well.

 

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Flahavan’s Mushroom Risotto Porridge with sautéed baby spinach and fried wild mushrooms #OatsForDinner

flahavans mushroom porridge

Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!

Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium

You’ll need:
• 1 L vegetable stock
• 115g unsalted butter
• 1 banana shallot, peeled and finely chopped
• 1/2 tsp sea salt
• 175g portobello mushrooms, roughly chopped
• 175g chestnut mushrooms, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tsp chopped fresh thyme leaves
• 100ml white wine
• 100g Flahavan’s Organic Porridge Oats
• 50g Flahavan’s Organic Jumbo Oats (plus a handful toasted for garnish)
• 100g Parmesan cheese, grated
• 2 tbsp chopped fresh parsley, for garnish
• sautéed baby spinach and fried wild mushrooms, for garnish

Method:
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired.
#OatsForDinner
#Versatility

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Cherry Almond Galette @KerrygoldUSA

A classic combo, with a crunch. This Cherry Almond Galette is a must try. kerrygoldusa.com/grazings/cherr

Ingredients For the pie dough

1-1/4 cups (175 gm) all-purpose flour

1 teaspoon sugar

½ teaspoon salt

½ cup (113 gm) cold

Unsalted Butter

¼ cup ice water

For the filling

¾ cup (90 gm) almond meal

½ cup (100 gm) sugar, divided

1 teaspoon vanilla

1 large egg, beaten

4 cups (1-1/4 lbs) stemmed, pitted, and halved cherries

1-1/2 tablespoons cornstarch 1 tablespoon Grand Marnier or bourbon

1 teaspoon orange zest, optional

1 tablespoon turbinado sugar, optional

2 tablespoons sliced almonds, optional

To prepare the dough:

  1. Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter to cut the Kerrygold butter into the dry ingredients until they are reduced to pea-sized clumps.
  2. The remainder of the mixture should look like a sandy consistency. Pour in the ice water and use the pastry cutter or a large fork to bring the dough together into a shaggy mixture.
  3. Then dump the contents of the bowl out onto a clean counter and work it into a ball of dough. Do not overwork the mixture.
  4. Flatten out the ball into a disk and wrap in plastic wrap.
  5. Place in the fridge to chill for at least two hours and up to a week.

To prepare the galette:

  1. Preheat the oven to 375 degrees.
  2. Place a piece of parchment paper on a sheet pan.
  3. Combine the almond meal, ¼ cup sugar, vanilla, and half of the beaten egg in a small bowl into a pasty consistency.
  4. In a separate bowl, combine the cherries, remaining ¼ cup sugar, cornstarch, booze, and zest. Set aside.
  5. Use a floured rolling pin to roll the dough out onto a floured surface into a 12” circle.
  6. Spread the almond mixture in the center of the circle, leaving a 2” border around the perimeter of the circle.
  7. Dump the cherry mixture on top of the almond filling. Fold the edges of the pie dough up and over the cherries, gently pressing the dough to seal on top of itself as you fold.
  8. Use a pastry brush to brush a thin layer of the remaining beaten egg on top of the dough.
  9. Sprinkle the dough with the turbinado sugar and sliced almonds.
  10. Bake in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbling.
  11. If you notice you crust is getting dark and the inside juices aren’t bubbling at all you can make a little aluminum foil shield to cover the dough around the perimeter of your galette.
  12. Allow to cool and set prior to slicing and serving with ice cream!

https://www.kerrygoldusa.com/recipes/cherry-almond-galette/

Posted on

Odlums Honey & Oat Quick Bread

Honey-Oat-Quick-Bread

Honey & Oat Quick Bread

CategoryBreads

Cook Time40-45 mins

What you need:

  • 200g/7oz Odlums Coarse Wholemeal Flour
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Odlums Porridge Oats, plus extra for dusting
  • 1 level teaspoon Odlums Bread Soda
  • 250g carton Yoghurt
  • 1 Egg
  • 2 tablespoons Olive Oil
  • 3 tablespoons Honey
  • 150ml/¼pt Milk

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 900g/2lb loaf tin and sprinkle some oats inside the tin.
  2. Put the wholemeal flour, plain flour and oats into a large mixing bowl and mix well. Sieve in the bread soda and mix to combine.
  3. In a separate bowl beat together the yoghurt, egg, olive oil, honey and milk. Add to the dry ingredients and combine together gently until all dry ingredients are moistened.
  4. Transfer to the prepared tin and sprinkle the extras oats on top, then make a cut down the centre with a knife.
  5. Bake in a central position in the oven for 40-45 minutes until well risen and golden brown. Loaf is baked when tapping underneath produces a hollow sound.
  6. Turn onto a wire tray to cool. Delicious served warm with butter and a drizzle of honey.

Honey & Oat Quick Bread

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Sweet And Moist Greek Honey Cake

greek-honey-cake-1-w450h450

A sticky Greek cake that tastes a little like the much more complicated Greek dessert Baklava

Thanks to Angela for this simple cake recipe that kids just love.

Ingredients

  • 1 cup of plain flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of orange zest
  • 3/4 cup of butter
  • 3/4 cup of white sugar
  • 3 eggs
  • 3/4 cup of milk
  • 1 cup of chopped walnuts
  • 1 cup of Haughton Honey
  • 1 cup of white sugar
  • 3/4 cup of water
  • 1 teaspoon of lemon juice

Instructions

  1. Preheat your oven to 175c/350F. Grease and lightly flour a 9″ square cake tin. Combine the flour, baking powder, salt, cinnamon and orange rind. Set this to one side.
  2. In a large bowl mix together the butter and the sugar with a whisk until light and fluffy. Then blend in the eggs one at a time. Gently blend in the flour mixture prepared earlier with the milk and stir in the walnuts.
  3. Pour the batter in to the prepared tin. Place in the preheated oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool for 15 minutes and then cut the cake into diamond shapes before pouring the honey syrup over. Decorate with lemon zest if you wish.
  4. To make the honey syrup combine the honey, 1 cup of white sugar and 3/4 cup of water. Bring slowly to a gentle simmer for 5 minutes. Stir in the lemon juice and continue cooking for a further 2 minutes. Keep warm before pouring on to the cake.

Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz

http://www.haughtonhoney.com/our-honey/recipes/sweet-and-moist-greek-honey-cake