Tag: Foodaware

Posted on

Friday night Italian pizzas @flahavansoats

flahavans's profile picture

flahavans

No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats

Serves 2 pizza bases|Takes 15 mins

Ingredients:
For the Pizza Bases:
85g Progress Oats
1 large egg white
½ tsp salt
Optional – 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast
For the tomato topping:
400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried mixed herbs
1 tsp honey
1 tsp sea salt flakes
Couple of grinds of black pepper

Method:
For the Pizza Bases:
Pre-heat the oven 200C
Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended.
Heat a small heavy based frying pan over a medium heat.
Add one tsp of vegetable oil.
Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up.
Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through

For the tomato topping:

Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained.
Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.
Pour the tomato mix into a high-speed blender and blitz for 1 minute.

Posted on

Flahavan’s Oaty Blueberry Muffins

flahavans blueberry muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.
Posted on

Buttermilk pancakes @simplybetterds by @nevenmaguire @macneanhouse

https://www.instagram.com/tv/CaSTyzcJjo8/?igshid=MDJmNzVkMjY=


simplybetterds

Pancake Tuesday is only one week away! Watch our brand ambassador @nevenmaguire show you how to prepare these delicious Buttermilk Pancakes with a range of Simply Better toppings using our Handmade Toffee Sauce from @whatsforpudding.ie our Mixed Berry Preserve from @wexford_preserves and our Frozen Irish Strawberries from @clarkesfreshfruit
Shop the Simply Better Collection in your local @dunnesstores

Simply Better Pancake Board
Ingredients (Serves 4)
2 Simply Better Free Range Corn Fed Large Eggs
2 Cups (250g) Plain Flour
2 Tbsp. Caster Sugar
½ Tsp Baking Powder
½ Tsp Baking Soda
2 Cups (480ml) Buttermilk
Pinch of salt
40g Butter, melted plus an extra 10g for frying the pancakes
To Serve:
For the Blueberry Sauce:
100ml Simply Better Organic Grade A Canadian Maple Syrup
1 Punnet of Fresh Blueberries
Juice and zest of half a lime
1 Tsp Cornflour, mixed with cold water (Optional)
For the Mixed Berry Compote:
1 Bag of Simply Better Expertly Grown Irish Strawberries
1 Jar of Simply Better Handmade Mixed Berry Preserve
1 Tsp Vanilla Extract
For the Caramelised Bananas:
Simply Better Handmade Sea Salted Toffee Sauce
3 Bananas
100g Pecan Nuts
Method:
1. Place all of the pancake ingredients in a large bowl and whisk to combine. Leave to rest for 10 minutes before using.
2. Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
3. Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
4. To make the blueberry sauce, add the maple syrup, lime juice, zest and blueberries to a saucepan and simmer over a medium heat. For a slightly thicker sauce, add the cornflour to the sauce and cook through for 1-2 minutes.
5. To make the fruit compote, add the frozen mixed berries, berry preserve and vanilla to a saucepan and simmer over a medium heat for 4-5 minutes.
6. To make the caramelised bananas, heat the toffee sauce in a small frying pan over a medium heat. Slice the bananas and add to the sauce pan along with the pecan nuts. Toss to combine.

#brandambassador #pancakes #recipe #recipes #cooking

51w

Posted on

Give this classic Italian dessert a twist with a delicate creamy vanilla flavour and a fresh strawberry topping @RTEfood @nevenmaguire

By Neven Maguire

Celebrity Chef

Neven Maguire is shortlisted for the Bookselling Ireland Food and Drink Book of the Year in the An Post Irish Book Awards. You can vote at irishbookawards.ie.

Ingredients

Give this classic Italian dessert a twist with a delicate creamy vanilla flavour and a fresh strawberry topping. It’s the perfect dessert for a chilled summer gathering. If you want to make it less rich, simply replace 200ml of the cream with milk.

Serves 4

  • 1 vanilla pod
  • 3 sheets gelatine 600ml cream 100g caster sugar
  • 300g large strawberries (preferably Pat Clarke’s)
  • ½ lemon
  • 2–3 tsp icing sugar, to taste

Method

  1. To make the panna cotta, split the vanilla pod in half and scrape out the seeds . Put the gelatine sheets into a bowl of cold water and leave them to soak for 5 minutes . Put the cream, caster sugar and vanilla seeds into a pan, and slowly bring up to the boil, whisking continuously . Take the pan off the heat . Take
  2. the gelatine out of the water, gently squeeze out the excess water and add to the cream mixture, whisking continuously until it has dissolved . Strain the mixture through a sieve into a measuring jug .
  3. Divide the mixture equally between 4 x 200ml dariole moulds or ramekins, place them on a baking tray and leave them to set in the fridge for at least 3 hours or up to 2 days .
  4. Choose the 4 nicest strawberries for decoration, then cut them in half with the stems intact . Remove the stalks from the remainder, then add to a blender with a squeeze of lemon juice and icing sugar to taste – the amount will depend on how sweet the strawberries are . Blitz to a smooth purée, then pass through a sieve into a jug .
  5. To serve, leave at room temperature for 15 minutes, then turn each panna cotta upside down on to a serving plate . If it won’t drop out, carefully dip the mould briefly into a bowl of warm water to loosen it . Serve with a drizzle of the strawberry compote and the sliced fresh strawberries .

Serve after …
Panna cotta is a brilliant stand-by dessert because it’s quick and simple enough to make in the morning . I leave it to set in the fridge and serve after Fragrant Butterflied Lamb (p .69) with a large bowl of the best strawberries in Ireland . Pat Clarke has been delivering me strawberries for years, and their flavour is sensational.