- 275g (10oz) Flahavan’s Progress Oatlets
- 225g (8oz) butter, at room temperature
- 50g (5oz) caster sugar
- 100g (4oz) plain flour, plus a little extra for dusting
- ½ tsp baking soda
- 100g (4oz) dried cranberries, roughly chopped
- 100g (4oz) white chocolate, finely chopped
- Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper.
- Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together. Tip into a bowl and beat in the cranberries and white chocolate.
- Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1½in) thickness. Bake for 15-20 minutes, until they are a pale golden colour and soft to the touch.
- Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice glass of milk or a cup of tea.
This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.
- 1½lb potatoes
- 2 tbsp (1oz) Kerrygold Salted Butter
- 2 onions, thinly sliced
- 1 cup (4oz) Kerrygold Aged Cheddar, grated
- salt and freshly ground white pepper
Peel the potatoes and slice thinly on a mandoline or with a very sharp knife.
Heat the butter in a heavy-based frying pan that is about 8in (20cm) in diameter and about 2in (5cm) deep. Remove from the heat and cover the bottom with a layer of the potatoes.
Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through when pierced with a sharp knife.
Preheat the grill. Uncover the stoved potatoes and place straight under the grill to cook for 2-3 minutes until golden brown. Serve cut into slices, straight from the pan.
- 450g cooked, mashed potatoes
- 75g flour
- 2 eggs, beaten
- 2 tablesp. scallions, finely chopped
- Salt, pepper and nutmeg
- 50g butter, melted
- 125 ml soured cream
- 1 tablesp. dill, chopped
- Salt and black pepper
Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven.
Mix the soured cream, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the cream mixture.
Bloat beating breakfast!
Here’s a delicious Overnight Oats recipe that is not only delicious but also full of ingredients that can help give you a flatter, less-bloated tummy.
1/2 cup oats
1 teaspoon chia seeds
1/4 teaspoon cinnamon
1/2 cup unsweetened vanilla almond milk
1/4 cup yogurt (I used Silk Soy Vanilla)
1/4 cup pineapple, chopped (fresh or frozen)
1/4 cup blueberries (fresh or frozen)
1 tablespoon chopped almonds
- Add the ingredients in the order listed to a small mason jar.
- Place in the fridge overnight.
- In the morning, mix it all together and enjoy cold or warmed up in the microwave.
Image Source: Calorie Count
225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour
125g/4oz Caster Sugar
2 Tablespoons Milk
1 Teaspoon Goodalls Vanilla Essence
2 Tablespoons Poppy Seeds
Grated Rind of Lemon
175g/6oz Icing Sugar
Juice of Lemon
- Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
- Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
- Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
- Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
- While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
- When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
- When completely cold store in an airtight container.