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Mary Flahavan’s Oaty Flapjacks with chocolate on top!

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Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz)  Flahavan’s Progress Oatlets
175g (7oz)  Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
  3. Stir in the oatflakes.
  4. Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
  5. Bake in preheated oven for approximately 30 minutes or until golden brown.
  6. When baked, coat with melted chocolate as a special treat.
  7. Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
 http://www.flahavans.ie/recipes/oaty-flapjacks-/411
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Lemon posset with marinated berries

Lemon-Posset

Yields1 Serving
ChefAdrian Martin

A gorgeously light dessert which goes down easy after a heavy, hearty meal. It really can refresh your palate.

Serves 4–6

Ingredients checklist
 600 ml cream
 150 g caster sugar
 1 vanilla pod
 Juice and zest of 1 lemon
 1 large passion fruit
Ingredients checklist for the marinated berries
 2 tbsp crème de cassis
 1 tsp blackberry balsamic vinegar (or ordinary balsamic)
 1 tsp vanilla extract
 250 g mixed strawberries and raspberries
Ingredients checklist to serve
 4–6 mint sprigs
Instructions

1.Start by placing the cream in a pan with the sugar, vanilla pod and lemon zest and juice. Cut the passion fruit in half, scoop out the seeds and pulp and pass them through a sieve. Add the passion fruit juice to the pan. Bring to the boil and boil for 1–2 minutes.

2.Leave the mixture to cool slightly. Have a taste just to make sure that the mixture isn’t too bitter. You can adjust the bitterness by adding extra sugar at this stage. Pour into 4–6 glasses (tumblers), depending on their size.

3.Chill for at least 1–2 hours, but overnight is best.

4.Pour the crème de cassis, blackberry balsamic vinegar and vanilla extract over the mixed berries in a container or bowl. Cover with cling film and shake. Leave for 1–2 hours, or overnight if possible, to infuse.

5.To plate, place the posset-filled glasses on a serving plate, spoon over some of the marinated berries and top with a mint sprig.

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Macroom oatmeal with peaches & pomegranate

Macroom-Oatmeal

1 Serving

It’s wonderful on its own with a pinch of salt or with some fruit and honey. Use whatever fruit is good, ripe and in season. In winter, homemade jam is a perfect addition to porridge

 

Ingredients checklist
 1 tsp of water
 1½ teacups of milk
 a good pinch of sea salt
 ½ teacup of Macroom Oatmeal 
 soft brown sugar (optional)
Instructions
1.Put all the ingredients except the sugar into a saucepan on a medium heat and stir continuously. The oats will absorb the liquid very fast, so be careful not to let the mixture stick to the bottom.

2. After about 5 or 6 minutes, when the oatmeal has softened and is at the consistency of porridge, transfer to a bowl and sprinkle with a little bit of brown sugar if desired.

 

With saturn peaches, pomegranate and raw honey

3.Follow the same recipe as above, but use just a tiny pinch of sea salt. When you have transferred the oatmeal to your bowl, arrange some slices of good ripe Saturn peaches (also called doughnut peaches) in the middle, sprinkle a few pomegranate seeds over and drizzle generously with good-quality raw honey. Orange blossom or wildflower varieties work really well.