DIY Christmas Gifts! Layer up your favourite oat cookie recipe in a jar and decorate!
- Mix the oats with the apple juice in a deep bowl.
- Microwave for 2-3 minutes stirring occasionally until the juice is absorbed. Add more juice if necessary.
- Leave to stand for 1 minute.
- Stir and serve topped with sliced apple and a sprinkle of cinnamon.
If you’re after some asparagus tips to get everyone eating their greens, try this steam sautée method. It’s quick, simple and will give you perfectly cooked asparagus that’s delicious with most meat (especially chicken) and fish dishes.
- 60g / 4tbsp Dairygold
- Shoots of asparagus (around 4 small handfuls per person)
- 100ml stock
- Salt and pepper (to taste)
Trim off the tough ends of the asparagus.
Melt the Dairygold in a saucepan over a medium heat.
Add the trimmed asparagus and pour in around 100ml of stock.
Cover the saucepan, bring it to the boil and allow it to cook for 4-5 mins.
Serve with a pinch of salt and pepper and a dollop of Dairygold on top.
Christmas is a time to indulge and enjoy the finer things in life, and we have the perfect treat for you and your loved ones to enjoy. Our 3 ingredient White Chocolate Truffles are super simple and easy to make so why not give them a go!
- 250g White Chocolate Buttons
- 60g Sour Cream
- 250g Dark Chocolate Chocolate Buttons
- 5g of unflavoured Vegetable Oil
Melt white chocolate in the microwave until completed melted, approx 2 minutes.
Add the sour cream into the melted white chocolate and begin to mix through.
Roll teaspoon size portions of the mixture in your hands and place on a baking tray.
Pop them into the fridge for an hour to allow harden.
Melt the dark chocolate buttons in the microwave until they also become completed melted.
Add the vegetable oil into the melted chocolate mixture and begin to mix.
Use a toothpick to dip the truffles into the dark chocolate mixture so that they are evenly covered.
If you have paper cases place the truffles into them and put them back into the fridge to cool for a few hours to harden.
What you need:
- 225g/8oz Odlums Cream Plain Flour
- 125g/4oz Cold Butter, cubed
- 50g/2oz Shamrock Golden Caster Sugar
- 1 Egg, beaten
- Cold Water
- 175g/6oz Shamrock Ground Almonds
- 175g/6oz Shamrock Golden Caster Sugar
- 4 Eggs
- 175g/6oz Butter
- 1 tsp Goodall’s Almond Essence
- 400g jar Mincemeat
- 100g packet Shamrock Flaked Almonds
- Preheat oven to 190°C/375°F/Gas Mark 5. Lightly grease a 28cm/11 inch flan tin.
- To make pastry put flour, butter and caster sugar into a mixing bowl and rub through with finger tips until the mixture is course breadcrumbs. Add the egg and sufficient water and mix to a stiff dough. Wrap in clingfilm and chill for 10 minutes
- Roll out pastry on lightly floured surface and use to line the prepared tin. Prick the base of the pastry using a fork. Line pastry case with grease proof paper and fill with rice or ceramic baking beans.
- Place in oven and bake blind for ten minutes. Remove the grease proof paper, beans or rice, and return to oven for another 10 minutes.
- Meanwhile make the filling by putting all ingredients into mixing bowl and beat until smooth.
- Spread a thin layer of mincemeat on the pastry and spoon the almond mixture on top. Bake for 30-40 minutes until filling is set.
- After 20 minutes gently shake the flaked almonds over the almond filling and finish baking.
- Serve hot or cold with cream, custard brandy butter or ice cream.
What you need:
- 125g/4oz Odlums Coarse Wholemeal Flour
- 125g/4oz Odlums Cream Plain Flour
- 1Teaspoon Odlums Baking Powder
- 50g/2oz Shamrock Light Muscovado Sugar
- Rind of 1 Orange
- 125g/4oz Margarine
- 1 Egg
- 150ml/ ½ pt Milk
- 2 Tablespoons Marmalade
- 1 Tablespoon Honey
- 1 Tablespoon Mixed Seeds (optional)
- Preheat oven to 175°C/325°F/Gas 3.
- Melt margarine and allow to cool.
- In a large bowl, combine all dry Ingredients.
- Mix the egg, milk, marmalade and honey into the cooled margarine.
- Now add the wet Ingredients to the dry ones and mix to make a very soft mixture.
- Spoon into muffin cases, making each case about two thirds full.
- Bake for 20 – 30 minutes until golden brown and cooked through.
- Cool on a wire tray.