- 1 fl oz (30ml) (2tbsp) Sunflower Oil
- 2 Medium Onions, chopped
- 2 Sticks of Celery, chopped
- 8oz (225g) Potatoes, peeled and chopped
- 2 Medium Carrots, chopped
- 2 Cloves of Garlic (optional)
- 3oz (75g) Flahavan’s Irish Oatmeal
- 8oz (225g) Can of Tomatoes
- 2 Vegetable or Chicken Stock Cubes
- 50 fl oz (1.5 Litre) Water
- Salt and PepperMethod:
- Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
- Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
- Blend, season and serve.
- Garnish with cream and chopped parsley.http://www.flahavans.ie/recipes/oatmeal-vegetable-soup
Puffy potato cakes
- 1 large Quality Assured egg
- 2 large floury potatoes, cooked and cooled
- 1 regular teacup self-raising flour – approx 4 oz.
- ¼ teasp. salt
- 1 heaped teasp. baking powder
- 3 oz. real butter
Creamy eggs with caramelised onions
- 8 large Quality Assured Eggs
- 2 medium onions
- 2 oz real butter
To make the Potato Cakes:
Peel potatoes. Place them in a large bowl and mash.
Sieve the flour, salt & baking powder together into the bowl of mashed potatoes.
Using the finger tips, gently mix the dry ingredients together until sand-like in appearance.
Melt half the butter in a cup in the microwave.
Beat the egg in another cup.
Make a well in the centre of the dry ingredients.
Pour the melted butter and beaten egg into the well and mix the lot together lightly with a wooden spoon until bound into a dough.
Place some flour on a board and gently knead the dough there.
Flatten into a circle approx. ½” deep, handling as little as possible.
Cut into triangles.
Melt the remaining butter on a hot, non-stick pan. When sizzling, place triangles on it. After 3 minutes, turn and reduce heat. Turn again – including onto sides – as necessary until golden brown and puffy.
Remove from pan and serve (or keep warm in the oven for a few minutes.)
To make the Scrambled Eggs:
Cut the onions into slices.
Melt 1 oz. of butter in a saucepan, and place over a medium heat.
Add the onions once the butter has melted and stir together.
Place a lid on the saucepan and leave for 10 – 15 mins. until soft and sweet, stirring occasionally.
Whisk the eggs in a bowl or jug.
Put the remaining 1 oz. of butter in a medium-sized, non-stick saucepan, and place over a low heat until butter has melted (N.B. not sizzling.)
Pour in the beaten eggs and stir regularly with a wooden spoon until the eggs have a creamy consistency.
Fold in the caramelised onions and season to taste.
The secret of keeping these potato cakes light and puffy is to handle the mixture gently, with the tips of the fingers all the time, and to keep handling to an absolute minimum.If there are small children in the house, add to the fun by having them pick out their own favourite kiddie’s cutters and make their own puffy potato cakes in the shapes of their choice!
Avoid the temptation of stretching the eggs by adding milk or water to them. What you gain in additional quantity, you lose in flavour and texture.
To achieve the eggs’ creamy consistency, it is important to stir it regularly – approx. 10 minutes – and not to overheat. Don’t rush it!
- 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 oilMethod:
- 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.
- 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.
- Line a muffin tin with baking cases. Spoon the mixture into the lined muffin tin.
- 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.http://www.flahavans.ie/recipes/cranberry-and-oat-bran-muffins/40
- 1 kg onions – roughly chopped in chunks
- 1 kg potatoes –well scrubbed
- 30g Avonmore Butter
- 100ml Avonmore Milk
- 2 sprigs fresh thyme
- Salt and pepper
- 1 x 250ml carton Avonmore Cooking Cream
- 150g Avomore Cheddar Cheese – grated
- Steam or boil the potatoes until they are tender
- Meanwhile, melt the butter in a heavy bottomed pan that can go in the oven, add the onions and sprinkle over the fresh thyme. Cook the onions slowly over a low heat for 30-40 minutes until they have turned a deep, golden brown colour, turning them occasionally.
- Drain the potatoes and roughly chop them in the pot with a knife, leaving some chunks, add the butter and milk and season well with salt and pepper, stir well to combine
- Top the onions with the potatoes and pour over the contents of the carton of Avonmore Cooking Cream, sprinkle with the cheese and bake in a preheated oven at 200°C for 30 minutes
- This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli. Alternatively it makes a hearty meal to add to some meaty sausages or pork chops, enjoy it immediately to make the most of the creamy potatoes and sweet onions.
This is the perfect dish for a Saturday night dinner with friends and it couldn’t be easier to prepare.
Cooking time: 1 hour
- 4 hake fillets, about 175g each, skinned and boned
- 25g butter, softened
- 900g potatoes, peeled and thinly sliced
- 150ml milk
- 300ml light cream
- 2 garlic cloves, peeled and sliced
- A little grated nutmeg
- Salt and freshly ground black pepper
Sundried Tomato Dressing
- 100g semi sundried tomatoes
- 2 tablespoons pine nuts, toasted
- 1 clove garlic, peeled and chopped
- 8 tablesp. olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Preheat the oven to Gas Mark 4, 180°C/fan 160°C (350°F).
Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.
Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 15 minutes until the top is golden.
To cook the hake: Preheat the grill to hot. Place the fish, flesh side up, on a baking sheet which has been lined with foil and oiled, brush with a little softened butter and season with salt and pepper. Grill for about 8-10 minutes until the fish flakes easily.
Meanwhile place all the ingredients for the Sundried Tomato Dressing in a food processor and whizz until puréed.
Ever heard of Turkish eggs? They are a delicious, tasty, quick alternative way of throwing together an egg dish while also earning you a little wow factor from your gang/guests.
- 250g Chorizo, sliced into rounds
- I onion, peeled and finely sliced
- 1 garlic clove
- 2 x 400g tins of chopped tomatoes
- A pinch of sugar
- Freshly ground pepper and sea salt
- 4 eggs
- 4 sprigs of flat leaf parsley roughly chopped
- Heat the frying pan gently and add the chorizo. As the chorizo begins to cook it will release oil, then add the onions and garlic to the pan and cook until the onions are soft.
- Stir in the tomatoes and a pinch of sugar and simmer gently for 10 minutes. Check for seasoning.
- Using a spoon make four hollows in the sauce, then crack an egg into each one, put a lid on the pan and check after five minutes to see if the eggs are cooked to your liking.
- Scatter a parsley over the eggs, a little dusting of ground pepper and serve from the pan.
More by Eunice Power:
- Homemade Fish Fingers with Homemade Mushy Peas
- Lemon and Raspberry Tray Bake
- Frittata of Peas, Goats Cheese and Wild Garlic