Oatmeal bars (or just oats in general) are great for boosting your energy and giving you a much-needed top up of fibre, known to lower cholesterol and reduce the risk of heart disease. And apart from being full of health-benefits, added with flavours of cinnamon and vanilla, these oatmeal bars make a tasty snack to eat on the go anywhere.
Ingredients:
- 2 sticks (226g) unsalted room temp butter
- 2 x 2/3 cups of white sugar
- 2 cups rolled oats
- 2 cups all purpose flour
- 1 tsp vanilla extract
- 1 tsp grounded cinnamon
- 1/4 tsp salt
- 2/3 tsp baking powder
- 1 big jar black cherry preserve
Method:
- Pre-heat the oven to 350ºF / 175ºC.
- Grease a baking pan (I used a 20 x 20 cm / 8 x 8 in) with butter and leave to the side.
- Cream the butter and sugar together really well.
- Add the rest of the ingredients and mix well.
- Press half of the mixture into the bottom of the baking pan.
- Spread the preserves over it in an even layer.
- Crumble the remaining mixture, with your hands, over the raspberry preserves.
- Bake for 40 minutes, or until lightly golden brown.
- Cool completely before cutting.
If you can’t get hold of any Black Cherry preserve then it’s just as easy to make your own – if not easier as you don’t need to leave the house! All you need is pitted black cherries, sugar and lemon. Glaze the cherries with sugar and leave for a couple of hours then simmer on a low heat for 1 hour.
#Recipes #baking #recipe #Baking #brunch #desserts #christmas #black cherry #cherry #bars
Neven Maguire’s Brown Scones are full of roughage and great for breakfast –

Food on RTÉVerified account @RTEfood 21 minutes ago
Neven Maguire’s Brown Scones are full of roughage and great for breakfast – http://ow.ly/UfZD30izT9n
Farfalle with red pepper sauce – Catherine Fulvio
It’s great over steamed fish and equally tasty over roasted garlic and courgettes.
Ingredients
- 350g farfalle
- 1 tbsp extra virgin olive oil
- 3 shallots, finely chopped
- 1 tbsp tomato purée
- 100ml white wine
- 2 red peppers, roasted and chopped
- 50g crème fraîche
- 200ml fresh cream
- salt and freshly ground black pepper
- 100g ricotta salata (or feta), crumbled, to serve
- chives, to garnish
Directions
1 Cook the pasta according to the instructions on the package.
2 In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.
3 Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.
4 Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.
KEEPING IT LOCAL: THIS SAUCE IS ESPECIALLY TASTY SPOONED OVER STUFFED LOCAL FREE-RANGE CHICKEN BREASTS WRAPPED WITH LOCAL DRY CURED BACON.
http://cookwithavonmore.ie/recipe/farfalle-with-red-pepper-sauce-catherine-fulvio/
10 Drinks to help you sleep – warm milk 1st.
Can’t sleep? Try one of these 10 drinks known to help you drift off into #dreamland | http://buff.ly/2b33EmW
Lullaby Milk for a good night’s sleep.
So Little Miss OMG has made her first video. Its up on her IGTV now. https://www.instagram.com/tv/BnjbN39B-00/?utm_source=ig_share_sheet&igshid=8mvldl2tcfkt …
Our Tandoori Chicken is so tasty #bordbiarecipes

Our Tandoori Chicken is so tasty and can be in the table in just 30 minutes! #bordbiarecipes #irishfood https://goo.gl/zwmJKH
Rory O’Connell’s Summer spinach with garlic, chilli and lemon
Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.
Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.
Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.
Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.
Garlic Recipes:
Baked eggs with tomatoes, chorizo, chilli and cheese
http://www.rachelallen.com/post/baked-eggs-tomatoes-chorizo-chilli-and-cheese
The power of #blueberries
Lemon Meringue: Shortbread, Velvet Cloud Parfait & Vanilla Ice-Cream @nevenmaguire
🍋 Lemon Meringue: Shortbread, Velvet Cloud Parfait & Vanilla Ice-Cream
Serves 4-6.
You will need:
1kg (2lb 3oz) spinach leaves, stalks removed
2 tablespoons olive oil
2 large cloves of garlic, peeled and very thinly sliced
1 dried chilli, crushed into small pieces, or a pinch of chilli flakes
Salt and freshly ground black pepper
Juice and zest of 1 lemon