Rich tomato, spicy garlic and creamy creme fraiche are all you need for a warming lunch.

This soups is made with simple, fresh ingredients.

Ingredients

  • olive oil
  • 1 lemon
  • tub of fromage frais
  • 2 cloves of garlic
  • 1 tin chopped tomatoes
  • 250 ml vegetable stock
  • 1 onion
  • 1 bunch of parsley
  • salt and black pepper

Method

  • Chop the onion finely and crush and chop the garlic. Chop the parsley very finely.
  • Heat a little olive oil in a pan and soften the onion and garlic in it for around 7-8 minutes.
  • Add all the tin of tomatoes, plus juice and the stock. Allow to boil, then reduce the heat and simmer for 15 minutes. Season according to taste. Add most of the parsley.
  • When ready to serve add a squeeze of lemon and stir in: ladle to soup into bowls, place a dollop of fromage frais in the middle and sprinkle it with parlsey.

Odlums Blueberry Crumpets with honey & yogurt

INGREDIENTS

  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying

METHOD

  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

SERVING SUGGESTIONS

Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.

Blueberry Crumpets

 

Odlums Blueberry Crumpets with honey & yogurt

Blueberry-Crumpets

INGREDIENTS

  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying

METHOD

  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

SERVING SUGGESTIONS

Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.

http://odlums.ie/recipes/blueberry-crumpets/

 

Odlums Berry & Oat Creme Fraiche

CategoryBreakfast & Snacks

Cook Time15 mins

What you need:

  • 50g/2oz Odlums Porridge Oatflakes
  • 4 tablespoons Honey
  • 1 teaspoon Chopped Ginger (optional)
  • 225g/8oz Fresh Berries of your choice
  • 125g tub Natural Yoghurt
  • 200g tub low fat creme Fraiche
  • Grated rind of 1 Lemon

How to:

  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Mix oatflakes with 2 tablespoons of the honey and spread over a sheet of greaseproof paper on a baking sheet.
  3. Cook in the preheated oven for approx. 15 minutes, stirring at regular intervals.
  4. Remove from the oven, mix in the ginger, if used, and leave to one side to cool.
  5. Clean and chop the berries.
  6. Mix the yoghurt and cr̬me fraiche with the grated lemon rind until well combined and sweeten to taste with the remaining honey.
  7. Layer the berries, oats and the yoghurt mixture alternately in a serving bowl or individual serving dessert glasses.
  8. Refrigerate for 1 -2 hours before serving.

http://www.odlums.ie/recipes/berry-oat-creme-fraiche/

 

Odlums Berry & Oat Creme Fraiche

CategoryBreakfast & Snacks

Cook Time15 mins

What you need:

  • 50g/2oz Odlums Porridge Oatflakes
  • 4 tablespoons Honey
  • 1 teaspoon Chopped Ginger (optional)
  • 225g/8oz Fresh Berries of your choice
  • 125g tub Natural Yoghurt
  • 200g tub low fat creme Fraiche
  • Grated rind of 1 Lemon

How to:

  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Mix oatflakes with 2 tablespoons of the honey and spread over a sheet of greaseproof paper on a baking sheet.
  3. Cook in the preheated oven for approx. 15 minutes, stirring at regular intervals.
  4. Remove from the oven, mix in the ginger, if used, and leave to one side to cool.
  5. Clean and chop the berries.
  6. Mix the yoghurt and cr̬me fraiche with the grated lemon rind until well combined and sweeten to taste with the remaining honey.
  7. Layer the berries, oats and the yoghurt mixture alternately in a serving bowl or individual serving dessert glasses.
  8. Refrigerate for 1 -2 hours before serving.

http://www.odlums.ie/recipes/berry-oat-creme-fraiche/

 

Odlums Berry & Oat Creme Fraiche

CategoryBreakfast & Snacks

Cook Time15 mins

What you need:

  • 50g/2oz Odlums Porridge Oatflakes
  • 4 tablespoons Honey
  • 1 teaspoon Chopped Ginger (optional)
  • 225g/8oz Fresh Berries of your choice
  • 125g tub Natural Yoghurt
  • 200g tub low fat creme Fraiche
  • Grated rind of 1 Lemon

How to:

  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Mix oatflakes with 2 tablespoons of the honey and spread over a sheet of greaseproof paper on a baking sheet.
  3. Cook in the preheated oven for approx. 15 minutes, stirring at regular intervals.
  4. Remove from the oven, mix in the ginger, if used, and leave to one side to cool.
  5. Clean and chop the berries.
  6. Mix the yoghurt and cr̬me fraiche with the grated lemon rind until well combined and sweeten to taste with the remaining honey.
  7. Layer the berries, oats and the yoghurt mixture alternately in a serving bowl or individual serving dessert glasses.
  8. Refrigerate for 1 -2 hours before serving.

http://www.odlums.ie/recipes/berry-oat-creme-fraiche/

 

Odlums Blueberry Crumpets with honey & yogurt

Blueberry-Crumpets

INGREDIENTS

  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying

METHOD

  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

SERVING SUGGESTIONS

Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.

http://odlums.ie/recipes/blueberry-crumpets/