Tag: Co.Waterford

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Odlums Banoffi / Banoffee Pie

CategoryBBQ & Picnics

Cook Time20 mins

What you need:

Shortbread

  • 225g/8oz Odlums Cream Plain Flour
  • 200g/7oz Butter or Margarine, softened
  • 50g/2oz Icing Sugar
  • 1 heaped teaspoon Cornflour

Toffee

  • 1 tin Condensed Milk, simmered for 3 hours and cooled

Topping

  • 3 Bananas, sliced
  • 1 carton Cream, whipped
  • Grated chocolate or crushed Cadbury’s Flake

How to:

Shortbread

  1. Preheat oven to 350°F/180°C/Gas 4. Grease and line a loose bottomed 23cm / 9″ cake tin.
  2. Sieve the flour, icing sugar and cornflour into a bowl. Rub in the butter/margarine until mixture resembles fine breadcrumbs.
  3. Press into the prepared tin and bake in preheated oven for approx 20 minutes until golden in colour. Leave to cool in the tin.

Toffee

  1. Place the unopened tin of condensed milk in a saucepan covered with sufficient water to cover top of tin.
  2. Bring to the boil and then reduce to a low simmer for 3 hours. Make sure the level of the water does not fall below the tin of condensed milk during simmering.
  3. Remove tin from saucepan and allow to cool. This can be done a few days in advance.

Topping

  1. Spread toffee over the cold shortbread. Gently remove from the cake tin and place on a serving plate. Arrange the sliced bananas on top of the toffee, cover with the whipped cream and decorate with grated or flaked chocolate.

http://www.odlums.ie/recipes/banoffi/

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Flahavan’s Mixed Berry & Oats Smoothie Bowl

Serves 1|Takes 10 mins
INGREDIENTS:
150g frozen mixed berries
1 sliced banana, frozen
100-120ml of Flahavan’s Organic Oat Drink (or milk of choice)
1 teaspoon of honey (optional)
45g/3 tablespoons of Flahavan’s Organic Porridge Oats
Optional: Milled Seeds
TOPPING:
Milled Seeds
Mixed berries
Cacao nibs
METHOD:
Put all the ingredients into a high speed blender and whizz until smooth.
Add a little more oat drink/milk if needed.
Serve immediately in a breakfast bowl and top with fresh berries, cacao nibs and your choice of milled/mixed seeds
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Mary Flahavan’s Baked Organic Salmon with honey

Serves 4
Ingredients:
  • 640g Organic Fillet of Salmon
  • 100g Flahavan’s Organic Porridge Oats
  • 100g Organic Bread Crumbs
  • 100g Leeks
  • 50g Organic Herbs
  • 50g Organic Honey
  • 100ml Fish Stock
  • 100ml Creme Fraiche
  • 50g Cabbage
  • 2 Shallots
  • 1 Lemon
  • Salt and Pepper to taste
Method:
  1. Place organic salmon on a chopping board, cut a slit down the centre.
  2. Toast the Flahavan’s Organic Porridge Oats in a pan, add breadcrumbs, chop shallots and sweat off in a small amount of butter.
  3. Place fresh herbs, Flahavan’s Organic Porridge Oats, breadcrumbs and shallots in a blender and blend to result in a green rustic oat crumb mixture.
  4. Brush the salmon with honey and top with the organic oat crumb mixture.
  5. Place the organic salmon on a baking tray, bake in oven at 180 degrees Celsius for 20 minutes.
  6. Prepare the cabbage and leeks, blanch off in boiling water and refresh.
  7. To prepare the sauce, place the fish stock in a saucepan and reduce by half.
  8. Add honey, lemon juice and chopped herbs.
  9. To serve, place organic salmon on top of the cabbage and leeks, dress salmon with sauce and garnish.
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Flahavan’s Oaty Blueberry Muffins

flahavans blueberry muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.
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Flahavan’s Oat & Cheese Hashbrowns recipe..


Flahavans
40 m  ·

Let’s talk lazy weekend brunching! These crispy Oat & Cheese Hashbrowns add such a great twist to your weekend breakfast – they’re quick and easy to whip up, and can also be made gluten free! #FlahavansOats

Serves: 4 | Prep time: 35 mins

Ingredients
4 medium-sized baking potatoes, baked and cooled
80g Flahavan’s Oats (/Flahavan’s Gluten Free Oats)
65g Cheddar cheese, grated
1 tsp fresh thyme
40g butter
300g tomatoes, on the vine
300g portobello mushrooms
8 rashers of streaky bacon
Salt and pepper, to taste
Glug of olive oil

Method
1. Peel then grate the pre-cooked baked potatoes. Mix the grated, cooked potato with Flahavan’s Gluten Free Irish Oats, cheddar cheese and thyme. Season generously.
2. Heat half the butter and a splash of olive oil in a medium-sized, non-stick frying pan over a medium-low heat. Once sizzling, add the oat and potato mixture to the pan. Fry for a couple of minutes, then gently pat the mixture down with the back of a spoon so it forms a flat round cake. Cook for 10-15 minutes or until golden brown.
3. Next, carefully place a large plate on top of the frying pan and invert so the hash brown sits cooked-side-up on the plate. Add the remaining half of the butter and another splash of oil to the frying pan, then slide the hash brown back into the pan to cook the other side. Continue cooking for a further 10 minutes until crispy and golden.
4. While the hash brown is cooking, pre-heat the grill to medium. Line a baking tray with foil and arrange the tomatoes, mushrooms and streaky bacon on the tray. Grill for 10-15 minutes until the bacon is crispy.
5. To serve, cut the oaty hash brown into wedges and portion out the streaky bacon, tomatoes and mushrooms. See less