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!

Roasted Garlic Champ with @kerrygoldusa Pure Irish Butter 🇮🇪 🥰

roasted-garlic-champ-with-pure-irish-butter-thumbnail

This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.

Tomato & Pesto Puff Pastry Tart by Neven Maguire @dunnesstores @macneanhouse

https://www.instagram.com/reel/Cte1TVYouhz/?igshid=MTc4MmM1YmI2Ng==

dunnesstores's profile picture

dunnesstoresVerified

Watch our Simply Better brand ambassador Neven Maguire prepare this delicious Irish Tomato & Pesto Puff Pastry Tart using our new Simply Better Irish Grown Tomkin & Tomistar Tomatoes from Grantstown Nurseries in Co. Waterford. Shop the ingredients in your local Dunnes Stores and find the full recipe below:

Ingredients (Serves 8)
1 Pack of Simply Better Ready To Roll All Butter Puff Pastry, thawed
3 Tbsp. Simply Better Italian Basil Pesto alla Genovese with PDO Genovese Basil
250g Simply Better Irish Tomkin & Tomistar Tomatoes, sliced
125g Cream Cheese
Fresh Basil Leaves, to garnish
Sea Salt and Freshly Ground Black Pepper

Method
1. Preheat the oven to 200°C Fan (425°F/Gas Mark 7).
2. Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick. Lightly score a 1cm border around the edge of the pastry using a sharp knife and transfer to a baking tray.
3. Smear a layer of cream cheese inside the pastry border, then cover the cream cheese in a layer of basil pesto. Arrange the sliced tomatoes on top and season with a little salt and pepper before transferring to the oven to bake for about 25-30 minutes until the pastry has puffed up and become golden.
4. Garnish the puff pastry tart with the fresh basil leaves and serve straight to the table.