Tag: Eunice Power

Posted on

Happy National Porridge Week! 🥣✨@flahavans

To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.

First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊

Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.

Serves 2

Porridge Ingredients:
• 100g Flahavan’s Rolled Oats
• 300ml Flahavan’s Vitamin Rich Oat Drink
• 150ml water
• 1 crisp apple, coarsely grated
• 40g dried cranberries
• Zest of ½ orange
• 2–3 tbsp fresh orange juice
• 1–2 tsp honey, to taste
• 1 tsp (5g) butter
• Pinch of salt
• ½ tsp cinnamon
• ½ tsp ground ginger
• Pinch of nutmeg
• 2 tbsp chopped walnuts or pecans

Compote:
• 250g apple, peeled, cored and chopped
• 100g frozen cranberries
• Juice of 1 orange (roughly 60–80ml)
• 20–25g sugar (about 1½–2 tbsp)
• 2–3 tbsp water
• Optional: a small pinch of cinnamon

Method
1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan.
2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst.
3. Taste and adjust the sweetness with additional sugar if needed.
4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice.
5. Once cooled, refrigerate until needed.
6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan.
7. Cook for 5–7 minutes, stirring frequently, until thick and creamy.
8. Add the orange zest and juice & cook for another 30–60 seconds.
9. Remove from the heat & stir through the butter and honey until melted.
10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.

Enjoy!

Posted on

Happy National Porridge Week! 🥣✨@flahavans

To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.

First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊

Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.

Serves 2

Porridge Ingredients:
• 100g Flahavan’s Rolled Oats
• 300ml Flahavan’s Vitamin Rich Oat Drink
• 150ml water
• 1 crisp apple, coarsely grated
• 40g dried cranberries
• Zest of ½ orange
• 2–3 tbsp fresh orange juice
• 1–2 tsp honey, to taste
• 1 tsp (5g) butter
• Pinch of salt
• ½ tsp cinnamon
• ½ tsp ground ginger
• Pinch of nutmeg
• 2 tbsp chopped walnuts or pecans

Compote:
• 250g apple, peeled, cored and chopped
• 100g frozen cranberries
• Juice of 1 orange (roughly 60–80ml)
• 20–25g sugar (about 1½–2 tbsp)
• 2–3 tbsp water
• Optional: a small pinch of cinnamon

Method
1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan.
2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst.
3. Taste and adjust the sweetness with additional sugar if needed.
4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice.
5. Once cooled, refrigerate until needed.
6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan.
7. Cook for 5–7 minutes, stirring frequently, until thick and creamy.
8. Add the orange zest and juice & cook for another 30–60 seconds.
9. Remove from the heat & stir through the butter and honey until melted.
10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.

Enjoy!

Posted on

Eunice Power’s Baked Lemon & Blueberry Cheesecake: RTE Today

Eunice Power

By Eunice Power

Celebrity Chef

More from
TodayToday

For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.

Ingredients

  • 20.5 / 8inch Springform Tin
  • 250g Packet Digestive Biscuits
  • 125g Butter

Filling

  • I small lemon
  • 450g cream cheese
  • 200g sour cream
  • 2 eggs
  • 175g Caster sugar
  • 1.5 teaspoons of vanilla extract
  • 1tbsp cornflour
  • 125g punnet Blueberries

Method

  1. Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
  2. Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
  3. Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
  4. Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
  5. When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
  6. Remove the cheesecake from the fridge 3 minutes before serving.
  7. Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate. 
Posted on

Happy National Porridge Week! 🥣✨@flahavans

To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.

First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊

Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.

Serves 2

Porridge Ingredients:
• 100g Flahavan’s Rolled Oats
• 300ml Flahavan’s Vitamin Rich Oat Drink
• 150ml water
• 1 crisp apple, coarsely grated
• 40g dried cranberries
• Zest of ½ orange
• 2–3 tbsp fresh orange juice
• 1–2 tsp honey, to taste
• 1 tsp (5g) butter
• Pinch of salt
• ½ tsp cinnamon
• ½ tsp ground ginger
• Pinch of nutmeg
• 2 tbsp chopped walnuts or pecans

Compote:
• 250g apple, peeled, cored and chopped
• 100g frozen cranberries
• Juice of 1 orange (roughly 60–80ml)
• 20–25g sugar (about 1½–2 tbsp)
• 2–3 tbsp water
• Optional: a small pinch of cinnamon

Method
1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan.
2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst.
3. Taste and adjust the sweetness with additional sugar if needed.
4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice.
5. Once cooled, refrigerate until needed.
6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan.
7. Cook for 5–7 minutes, stirring frequently, until thick and creamy.
8. Add the orange zest and juice & cook for another 30–60 seconds.
9. Remove from the heat & stir through the butter and honey until melted.
10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.

Enjoy!

Posted on

Eunice Power’s Baked Lemon & Blueberry Cheesecake: Today

Eunice Power

By Eunice Power

Celebrity Chef

More from
TodayToday

For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.

Ingredients

  • 20.5 / 8inch Springform Tin
  • 250g Packet Digestive Biscuits
  • 125g Butter

Filling

  • I small lemon
  • 450g cream cheese
  • 200g sour cream
  • 2 eggs
  • 175g Caster sugar
  • 1.5 teaspoons of vanilla extract
  • 1tbsp cornflour
  • 125g punnet Blueberries

Method

  1. Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
  2. Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
  3. Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
  4. Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
  5. When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
  6. Remove the cheesecake from the fridge 3 minutes before serving.
  7. Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate. 
Posted on

Happy National Porridge Week! 🥣✨@flahavans

To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.

First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊

Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.

Serves 2

Porridge Ingredients:
• 100g Flahavan’s Rolled Oats
• 300ml Flahavan’s Vitamin Rich Oat Drink
• 150ml water
• 1 crisp apple, coarsely grated
• 40g dried cranberries
• Zest of ½ orange
• 2–3 tbsp fresh orange juice
• 1–2 tsp honey, to taste
• 1 tsp (5g) butter
• Pinch of salt
• ½ tsp cinnamon
• ½ tsp ground ginger
• Pinch of nutmeg
• 2 tbsp chopped walnuts or pecans

Compote:
• 250g apple, peeled, cored and chopped
• 100g frozen cranberries
• Juice of 1 orange (roughly 60–80ml)
• 20–25g sugar (about 1½–2 tbsp)
• 2–3 tbsp water
• Optional: a small pinch of cinnamon

Method
1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan.
2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst.
3. Taste and adjust the sweetness with additional sugar if needed.
4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice.
5. Once cooled, refrigerate until needed.
6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan.
7. Cook for 5–7 minutes, stirring frequently, until thick and creamy.
8. Add the orange zest and juice & cook for another 30–60 seconds.
9. Remove from the heat & stir through the butter and honey until melted.
10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.

Enjoy!

Posted on

Eunice Power’s Baked Lemon & Blueberry Cheesecake: Today

Eunice Power

By Eunice Power

Celebrity Chef

More from
TodayToday

For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.

Ingredients

  • 20.5 / 8inch Springform Tin
  • 250g Packet Digestive Biscuits
  • 125g Butter

Filling

  • I small lemon
  • 450g cream cheese
  • 200g sour cream
  • 2 eggs
  • 175g Caster sugar
  • 1.5 teaspoons of vanilla extract
  • 1tbsp cornflour
  • 125g punnet Blueberries

Method

  1. Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
  2. Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
  3. Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
  4. Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
  5. When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
  6. Remove the cheesecake from the fridge 3 minutes before serving.
  7. Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate. 
Posted on

Eunice Power’s cranberry and orange cake 🍊 😋

Eunice Power

By Eunice Power

Celebrity Chef

More from
Today

Irish Yoghurt Clonakilty Cranberry and Orange Cake.

Ingredients

Cake

  • 125g unsalted butter, softened, plus extra to grease
  • 200g caster sugar
  • 2 large eggs, beaten
  • ½ orange zest and juice
  • 1 tsp vanilla bean extract
  • 250g plain flour
  • 1 heaped tsp baking powder
  • 2 tsp mixed spice
  • 100g Irish Yoghurt Clonakilty Greek Style Yoghurt, plus extra to serve
  • 150g fresh cranberries

Topping

  • 150g fresh cranberries
  • ½ orange, juice
  • 60g caster sugar
  • 150g icing sugar

Method

1. Preheat the oven to 180C. Line a 23cm springform round tin with baking parchment.
2. Cream together the butter and caster sugar until pale and fluffy.
3. In a jug, combine the beaten eggs, orange zest, orange juice and vanilla.
4. Add this mixture to the creamed butter in 3–4 additions, fully incorporating each before adding more.
5. Fold in the flour, baking powder and mixed spice.
6. Fold in the Irish Yogurt Clonakilty Greek Style Yogurt until the batter is smooth.
7. Transfer ¼ of the batter to the tin. Scatter a handful of cranberries in a line over this layer.
8. Fold the remaining cranberries into the rest of the batter and spoon into the tin.
9. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
10. Leave the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely.


Topping

1. Heat the cranberries, orange juice and caster sugar in a small pan for about 5 minutes until half the berries have popped and the rest are softened.
2. Strain through a fine sieve, reserving the softened fruit.
3. Mix 2–3 tablespoons of the strained liquid with the icing sugar to make a thick icing.
4. Stir the softened fruit into the remaining strained liquid.
5. Pour and spread the icing over the cooled cake and allow it to drip slightly down the sides.
6. Top with the softened fruit.

Serving suggestion: Serve with a spoonful of Irish Yogurt Clonakilty Greek Style Yogurt.

Chefs’ tips:

  • If the batter begins to curdle while adding the egg mixture, add a spoonful of the flour mixture — it stabilises the batter and keeps the cake light.
  • Scatter a little orange zest over the icing for a bright, fragrant finish.
  • For a decorative flourish, add a few candied rosemary stalks on top. To make these, dip fresh rosemary sprigs lightly in sugar syrup, then toss in caster sugar and allow to dry — they look frosted and pair beautifully with the cranberry flavour.
Posted on

Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts #TodayShow

  • Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts

    Recipe, Method & Chef’s Top Tip below 👇
    For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

    Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!

    Ingredients (Serves 6) 🥗

    Salad
    • 1 small roast chicken, pulled apart
    • 1 cos lettuce, sliced
    • 1 red onion, thinly sliced
    • Juice of 1 lime
    • 1 x 400g tin black beans, drained and rinsed
    • 1 x 200g tin sweet corn, drained
    • 150g cherry tomatoes, halved
    • Handful crushed tortilla chips

    Clonakilty Avocado Yogurt Dressing 🥑
    • 1 ripe avocado
    • 170g Clonakilty Greek Style Yogurt
    • Juice of 1 lime
    • Small handful fresh coriander
    • 1 tbsp diced pickled jalapeños
    • Pinch of salt
    • Drizzle of sweet chilli sauce
    • 1–2 tbsp water, if needed

    Method 👩‍🍳

    Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes.
    Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce.
    Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt.
    Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl.
    Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮

    Chef’s Top Tip ✨
    For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.

    Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️

    #TodayShow #RTEFood #MexicanSalad #HealthyRecipes #IrishFood #ChickenSalad #SummerRecipes #EasyDinner #HomeCooking #FoodInspo #LunchIdeas #Clonakilty #SaladRecipe #QuickMeals14h