Oatmeal, Cranberry and White Chocolate Cookies

flas choc cookies

Ingredients

 

  • 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

Method

 

  • 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.

 

 

http://www.rte.ie/lifestyle/food/recipes/

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French Toast with Banana & Walnuts

frenchtoast

Ingredients:

  • 4 fresh bananas, sliced
  • l 50g fresh walnuts, roughly chopped
  • l Maple syrup, to serve (optional)

For the French toast:

  • 2 eggs, beaten
  • 100ml milk
  • 1 tbsp caster sugar
  • 4 slices of thick white bread, cut in half diagonally
  • 25g butter

Method:

Mix the eggs, milk and sugar in a shallow dish and beat well. Add the bread, then turn in the liquid until well soaked.

Heat half the butter in a large non-stick frying pan, then add 2 triangles of bread and fry on each side until golden brown. Then repeat the process with the next 2 pieces.

Put two pieces of French toast on each plate, cover with fresh banana slices, drizzle with maple syrup and then sprinkle with chopped walnuts to serve.

Irish Stove-Top Potatoes with Aged Cheddar

Irish_Stove-Top_Potatoes_with_Kerrygold_Aged_Cheddar_Cheese

Serves:  4

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.

http://kerrygoldusa.com/recipes/irish-stove-top-potatoes-with-aged-cheddar

The Classic French Omelette

classic-french-omelette

 Everybody, 9-90, should know how to make an omelette, then dinner is only 3 minutes away. Here it is step by step.

Ingredients

  • 3 Eggs
  • 3 teasp. water
  • ½ tablesp. fresh herbs, chopped
  • Salt and black pepper
  • Knob of butter

Filling

  • A little butter
  • 25g Oyster or button mushrooms, chopped
  • 25g Farmhouse Cheese, grated

Alternative Filling:

  • Chopped tomatoes, basil, scallions

To Cook

Prepare the Filling

A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.

Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.

Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.

 

 

Smoked Salmon on Potato Cakes

smoked salmon on potato cakes

 Very good, easy to prepare starter, potato cakes can be made ahead and reheated

Serves 6

  • 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

To Cook

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.

Serving Suggestions

Mix the soured cream, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the cream mixture.

Flahavans bloat beating breakfast

flahavans b'fast pot

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.

Ingredients

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 banana
1/4 cup pineapple, chopped (fresh or frozen)
1/4 cup blueberries (fresh or frozen)
1 tablespoon chopped almonds

Directions

  1. Add the ingredients in the order listed to a small mason jar.
  2. Place in the fridge overnight.
  3. In the morning, mix it all together and enjoy cold or warmed up in the microwave.

Image Source: Calorie Count

http://www.popsugar.com/fitness/Flat-Belly-Overnight-Oats-38687684

Catherine’s gluten free lemon poppy seed loaf

 

GF-Poppy-Seed-Loaf-

INGREDIENTS

225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour

125g/4oz Margarine

125g/4oz Caster Sugar

3 Eggs

2 Tablespoons Milk

1 Teaspoon Goodalls Vanilla Essence

2 Tablespoons Poppy Seeds

Grated Rind of Lemon

 For Glaze

175g/6oz Icing Sugar

Juice of Lemon

Method

  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
  2. 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.
  3. Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
  4. Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
  5. While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
  6. 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.
  7. When completely cold store in an airtight container.

http://odlums.ie/catherines-weekly-recipe-gluten-free-lemon-poppy-seed-loaf/