Flahavans added 3 new photos.
DIY Christmas Gifts! Layer up your favourite oat cookie recipe in a jar and decorate!
Get some help from those tiny hands and have some fun with Christmas preparations!
Get some help from those tiny hands and have some fun with Christmas preparations! We have some great recipes on www.cookwithavonmore.ie
Murrays Galway Christmas cinnamon buns 😍
Christmas Gingerbread Smoothie!🎄 @Glenisk
GleniskChristmas Gingerbread Smoothie! http://glenisk.com/recipes/christmas-gingerbread-smoothie … #ChristmasTreats #breakfast
Mary Flahavan’s Quick Apple Porridge
Quick Apple Porridge
This recipe avoids milk altogether and so would be ideal for anyone on a dairy-free diet.
Ingredients
40g (1½ oz) or 2 scoops of Flahavan’s Quick Oats
170 ml (1/3 pint) of apple juice
Pinch of cinnamon
Sliced apple
Cooking and Serving Instructions
- 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.
http://www.flahavans.ie/recipes/quick-apple-porridge-/409
Gratin of haddock with Imokilly cheddar and mustard
Steam Sauteéd Fresh Asparagus
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.
Ingredients
- 60g / 4tbsp Dairygold
- Shoots of asparagus (around 4 small handfuls per person)
- 100ml stock
- Salt and pepper (to taste)
Instructions
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.
– See more at: http://www.yourdairygold.ie/food-made-better/steam-sauteed-fresh-asparagus.aspx#sthash.OZA4Yaad.dpuf
Dairygold White Chocolate Christmas Truffles
10 minsChristmas 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!
Ingredients
- 250g White Chocolate Buttons
- 60g Sour Cream
- 250g Dark Chocolate Chocolate Buttons
- 5g of unflavoured Vegetable Oil
Instructions
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.
Odlums Mincemeat Frangipane
What you need:
Pastry
- 225g/8oz Odlums Cream Plain Flour
- 125g/4oz Cold Butter, cubed
- 50g/2oz Shamrock Golden Caster Sugar
- 1 Egg, beaten
- Cold Water
Filling
- 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
Topping
- 100g packet Shamrock Flaked Almonds
How to:
- 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.
Odlums Breakfast Muffins
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)
How to:
- 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.
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.
Fish Pie Recipes:
http://www.rachelallen.com/post/gratin-haddock-imokilly-cheddar-and-mustard