Baked Apple Cinnamon Chips

Baked Apple Cinnamon Chips

Looking for a healthy treat? Try these delicious apple cinnamon chips, a perfect treat for anytime of the day!


  • 3 apples
  • Ground Cinnamon
  • Granulated Sugar


Preheat oven to 95 °C/200F degrees.

Using a sharp knife or mandolin, slice apples thinly and discard seeds.

Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping.

Sprinkle cinnamon over apples.

Bake for 1 hour, flip the apples over, and bake for another 1-1.5 hours.

Turn the oven off and keep the apples inside as the oven cools down for 1 hour.This will help them get crunchy. Some apples may just be chewy and only slightly crunchy after 3 hours in the oven.

Store apple chips at room temperature in an airtight container for up to 1 week.


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Mary Flahavan’s Oatmeal Vegetable Soup

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  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

Poached Eggs on Tomato and Mushroom Toasts


This makes a delicious lunch or dinner.


  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal

Sour Cream Sun Dried Tomato Dip

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  • 150g sun dried tomatoes, drained from oil
  • 1 clove chopped garlic
  • 5 chopped basil leaves
  • 1 tub Avonmore sour cream


  1. Add sun dried tomatoes, garlic & basil to a food processor and process on high for 2-3 minutes.
  2. Add sour cream and process on low for another 30 seconds.
  3. Transfer to serving bowl and chill for 2 hours before serving. Garnish with extra chopped basil..
5.00 avg. rating (89% score) – 2 votes