Serves 16**depending on the size of your muffin casesThis is a great recipe to impress when the girls are coming around for an afternoon chat. That said, my children love to bake these with me too. The blueberries give them the added extra goodness.
- 300g golden caster sugar
- 4 eggs
- 170ml sunflower oil
- 100ml milk
- 280g self-raising flour
- 100g Flahavan’s Progress Oatlets
- ½ tsp ground ginger
- ½ tsp salt
- 150g blueberries
- 1 large pear, peeled and finely dicedFor the Topping
- 150g cream cheese
- 100g butter, softened
- 2 pieces stemmed ginger, very finely chopped
- 2 tsp ginger syrup
- 350g icing sugar
- 2 poached pears, thinly sliced for decorating
- Edible flowers to decorate (optional)
- Preheat the oven to 170°C/Fan 150°C/Gas 3.
- Place muffin cases in a muffin tray.
- Whisk the sugar, eggs, milk and oil together until thick and pale.
- Fold in the flour, oatlets, ginger and salt.
- Stir in the blueberries and diced pear.
- Spoon the mixture into the muffin cases.
- Bake for 25 – 30 minutes or until lightly golden.
- Place on a cooling rack.
- Cream the butter in a large bowl, then add some icing sugar, followed by the cream cheese and the rest of the icing sugar. Spoon in the ginger syrup.
- Pipe or spread over the cool muffins, decorate with chopped ginger and place slices of pear and a pretty edible flower on the top.Tip:If using soft fruit like raspberries, just place fruit in freezer for about ½ hour and they will stay fairly whole when baked.http://www.flahavans.ie/recipes/oaty-blueberry-muffins-with-ginger-and-pear-frosting-/247
- 150g pot of Glenisk 0% Fat Natural Greek Yogurt
- 50g Sliced drained black olives
- 25g Feta cheese
- 50g Cherry tomatoes
- 50g Cucumber
- 1/2 small red onion
- 1 Garlic Clove (minced)
- 1/2 tsp dried oregano
- Lemon juice
- 1 tbsp olive oil
- Bunch of fresh mint
- 1/2 tube of Wyldsson Promix 1 – Organic Persian Mulberry
- Chop the onion, tomato, cucmber and feta and add the garlic
- Squeeze over the lemon juice and add the olive oil
- Season with salt and pepper and add the oregano
- Sprinkle the fresh mint and mix
- Break up the little gem lettuce into cups.
- Layer each ‘cup’ with a spoon of Glenisk Natural Greek Yogurt and add a spoon of the vegetable mix.
- Sprinkle with Wyldsson Promix and serve.
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons corn starch
- 4 ounces Kerrygold Unsalted Butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoons vanilla extract
- 1 cup apricot preserves
- 8 ounces of dark chocolate, chopped
In a small bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until nice and creamy.
Slowly stream in the sugar to the butter, while beating constantly.
Next, add the egg and vanilla and beat until combined.
Add the dry ingredients to the wet in 3 batches, mixing between each addition.
Gather the dough into a ball, press it flat into a disk, and wrap it in plastic wrap.
Refrigerate the dough for at least 4 hours, or overnight.
When ready to bake, preheat the oven to 350.
Roll the dough out into a 12” circle on a piece of parchment paper.
Transfer the parchment paper to a baking pan, and bake the cookie pizza until set, about 18 minutes. The edges should start to turn golden brown. The center may be a bit puffy, but it will settle as it cools.
Let the cookie pizza completely cool before proceeding.
Spread the apricot jam on the pizza. Top with the chopped chocolate and slice into wedges before serving.
Use the sugar cookie crust as a base, and top with all of your favorite toppings. A cream cheese frosting with sprinkles would be a great kids’ version (or an adult that eats like a kid). If you love white chocolate, it would be great here alone, or mixed in with the dark chocolate.
Trying to be “good” in 2016? Well, here are 7 reasons why oats are good for you!
Brunch, lunch or dinner in 15 minutes. Great for using up Christmas ham.
- 1½ tablesp. olive oil
- 4-6 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 8 eggs, beaten with 2 tablesp. freshly grated cheese
- A little salt and freshly ground black pepper
- Chopped parsley
Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.
When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.
To serve, sprinkle with parsley and cut into wedges.
You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.
- 225g (8 oz) butter
- 225g (8 oz) sugar
- Juice of 1 lemon
- 75g (3 oz) ground almonds
- 100g (4 oz) plain flour
- 100g (4 oz)dried apricots, chopped in the food processor
- 3 Quality Assured large eggs, beaten
Oranges in caramel
- 4 large oranges, peeled and sliced
- 4 tablesp. sugar
- 125ml (¼ pint) water
Set oven 180°C (350°F) Gas Mark 4
Line a shallow 23cm cake tin with baking parchment.
Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.
Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake
In preparation for our bento super food boxes in our new Juicebar, we are running a week of recipes for you to try out at home. All packed with super foods to help look after your body’s every need.
Stuck for time and want to pick up bento boxes from us? You can help get things moving and get great perks here.
We’re starting you off with couscous burgers with corn, pine nuts & onion. Packed with onions, a great source of fibre & vitamins, pine nuts for vitamin E and corn for fibre, more vitamins & antioxidents to name but a few!
Recipe serves 6
- 2 cups cooked cous cous
- Small tin unsweetened corn
- Small white onion
- 2 tablespoons toasted pine nuts
- 6 tablespoons gram flour
- 6 tablespoons unsweetened almond milk
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- Olive oil
- Rocket leaves
- Baby Tomatoes
- Lemon wedges
How to make it
- Dress your baby tomatoes in a tablespoon of olive oil, salt & pepper. Roast in a preheated oven (180 degrees) for ten minutes.
- Combine cous cous, corn, gram flour, onions, spices, pine nuts & almond milk in a bowl.
- Season with salt & pepper. With damp hands shape a small hand full of the mixture into patties. Roll the patties in a little gram flour to give them a light covering, shake off any excess flour.
- Gently heat your pan with a couple of tablespoons of olive oil. Once the oil is warm pop the patties on and cook until golden brown on each side. Turning only once.
- Serve with roasted tomatoes, rocket leaves, a generous helping of avocado and a wedge of lemon to squeeze over your burgers.