Winter Warmer Odlums Porridge

odlums porridge

At Odlums we have created another fantastic product using the finest quality porridge oats. Ready in just 90 seconds our Quick & Easy Microwaveable Porridge Oats are a delicious way to kickstart your day!

What’s more, Odlums Quick & Easy packed with all the goodness of 100% wholegrain oats. Not only are they high in fibre but they are low in salt and saturated fat too.

Try adding some chopped fruit or sprinkle with some nutritious seeds to pack your breakfast with a little more goodness!Odlums_0011_Quick-Easy-Porridge-Oats-1

Flahavans Carrot Cake Oatmeal

fla carrot cake

One for the Carrot Cake fans! We love this warm Carrot Cake Oatmeal recipe… It’s a great warming winter breakfast packed with a cup full of nutritious carrots!

Carrot Cake Oatmeal

This one is for all of the carrot cake fans out there! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients that will keep you feeling full for hours and hours. This oatmeal is also wonderful as part of a holiday breakfast with loved ones. If you are adapting this recipe for several people, I suggest pouring the oats into a large casserole dish when they are ready, adding your toppings, and using a large spoon to scoop portions onto plates or bowls.

Yield: 2 servings


  • 1 heaping cup finely grated carrot (about 1 large)
  • 1 cup almond milk
  • 2 tbsp full-fat coconut milk cream (or use more almond milk)
  • 1 tsp ground cinnamon, to taste
  • 1/4 tsp ground ginger
  • 1/8th tsp ground nutmeg
  • pinch of salt
  • 1/2 cup regular oats
  • 1 tsp pure vanilla extract
  • 1/2 tsp lemon juice (optional)
  • 2 tbsp chopped walnuts, divided
  • 2 tbsp raisins, divided
  • 2 tbsp pure maple syrup
  • 1 tbsp sweetened shredded coconut, for garnish
  • 1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)


Directions: Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.

In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.

Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into bowls.

Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.

Avonmore Mini filo Christmas tartlets

Screen Shot 2014-11-18 at 14.50.39


  • 4 sheets of frozen filo pastry, thawed
  • Butter, for greasing
  • 4 tbsp unsalted butter, melted

For the Christmas Cookies

  • 100g unsalted butter, softened at room temperature
  • 100g caster sugar
  • 1 egg, lightly beaten
  • 275g plain flour
  • 1 tsp vanilla extract

To serve:

  • 500ml Avonmore Whipped Cream
  • 1/2 tsp cinnamon
  • 1 410g tin of pear halves in natural juice, drained and roughly chopped
  • 160g mixed berries
  • 12 Christmas cookies
  • icing sugar


  1. Preheat an oven to 170°C/150˚C fan/gas mark 3. Butter a 12-cup muffin tin.
  2. Lay 1 filo sheet on a piece of waxed paper or tin foil. Brush thoroughly with some of the melted butter. Top with the remaining three sheets, brushing each one with butter.
  3. Cut the stack of sheets into 12 squares and tuck each layered square into a prepared muffin cup, pressing it in gently with your fingertips.
  4. Bake for 10 minutes until the cups are crisp and golden, then remove from the oven and let stand until cool enough to handle. Remove from the muffin tin and allow to cool completely on wire racks.
  5. For the cookies, preheat the oven to 190˚C/170˚C/gas mark 5 and line a baking tray with greaseproof paper.
  6. Cream the butter and sugar together in a bowl until pale, light and fluffy.
  7. Beat in the egg and vanilla extract, a little at a time, until well combined.
  8. Stir in the flour until the mixture comes together. Roll the dough out on a lightly floured work surface to around 1cm thick.
  9. Using a star-shaped pastry cutter, cut cookies out of the dough and place onto the baking tray. Bake for 8-10 minutes, or until pale golden-brown. Set aside to harden for five minutes, then cool on a wire rack.
  10. In a bowl, mix the Whipped Cream with the cinnamon.
  11. Just before serving, place each cup on a dessert plate. Fill each cup with cream and top with a few pear slices and some berries. Dust with icing sugar and garnish each cup with a Christmas cookie. Serve immediately.

Per Serving 399kcals, 25.5g fat (15.7g saturated), 39.1g carbs, 13.3g sugars, 4.7g protein, 2.4g fibre, 0.14g sodium

Rachel’s tomato and basil bread & butter pudding

Garlic and Lemon Roasted Potatoes


 Serves 4


  • 750g new potatoes, (small to medium in size), scrubbed not peeled
  • 2 tbsp. lemon juice
  • 1 large bulb of garlic – split into separate whole cloves – don’t peel!
  • 4 sun dried tomatoes, quartered
  • 4 black olives, sliced
  • 4–5 dashes of Tabasco sauce
  • 1/2 tsp. Worchester sauce
  • 1/2 tsp. Soya sauce
  • 4 tbsp. vegetable stock
  • 3 tbsp. olive oil
  • A bunch of parsley, chopped

(If you do not have any vegetable stock make up a vegetable stock cube instead)

To Cook

Preheat the oven to 200°C/400°F/Gas 6. Cut the potatoes into halves lengthways. If you can buy really small new potatoes use them whole.

Put the oil into the bottom of a large bowl. Add all the ingredients except the stock and parsley. Toss with a large spoon until all the contents are coated in the oil.

Empty the contents into a shallow roasting tin. Put into the preheated oven and roast for approx. 30 minutes. Halfway through the cooking time add the stock, stir and replace for the remaining time. When the potatoes are tender and the contents are slightly charred remove from the oven.

Serving Suggestions

Serve in a colourful dish with the parsley sprinkled on top.

Nutritional Analysis per Serving

Protein: 5.35g 

Carbohydrates: 34.4g 

Fat: 13.47g 

Fibre: 3.3g 

Energy: 272.8kcal

Odlums Blueberry Cake

odl blueberry cake


225g/8oz Odlums Self Raising Flour

175g/6oz Shamrock Golden Caster Sugar

175g/6oz Butter (room temperature)

3 Large Eggs

1 Teaspoon Vanilla Essence

206ml Carton Soured Cream

3 x 125g punnets Blueberries


225g Tub Philadelphia Cream Cheese

125g/4oz Icing Sugar (sieved)


  1. Preheat oven to 180°C/350°F/ Gas 4. Grease and base line a 22cms/9” round cake tin.
  2. Put the flour, sugar, butter, eggs and vanilla essence into a bowl and beat until light in colour and well mixed. Stir in 4 tablespoons of the soured cream, finally, stir in half the blueberries with a large spoon.
  3. Transfer to prepared tin and bake in central position of oven for about 50 minutes until risen, feels firm to the touch and springs back when lightly pressed.
  4. Cool in tin for 10 minutes before transferring to a wire tray, remove the base paper and allow to cool.
  5. Meanwhile, make the icing; beat the cheese, remaining soured cream and icing sugar in a bowl until smooth and creamy.
  6. When cake is cold, spread icing on top and scatter on the remaining blueberries.

Note: Cake will keep in fridge for a few days but bring back to room temperature for about an hour before serving. Cake can also be frozen un-iced!

Rachel’s Party Doughnuts

Makes 24

You will need:

  • 450g (1lb) strong white flour
  • ¾ teaspoon salt
  • 40g (1½oz) chilled butter, cubed
  • 225ml (8fl oz) milk
  • 75g (3oz) caster sugar
  • 1½ teaspoons dried yeast or 
15g (½oz) fresh yeast or 
1 x 7g (¼oz) sachet fast-acting yeast
  • 2 egg yolks
  • Vegetable oil, for frying
  • 225g (8oz) caster sugar, to serve

Sift the strong white flour and the salt into a large bowl. Add the chilled cubed butter and, using your fingertips, rub it in until the mixture resembles breadcrumbs.

Heat the milk in a saucepan until it is warm, then stir in the caster sugar and the dried yeast, fresh yeast or fast-acting yeast, whichever you’re using. Remove the saucepan from the heat and allow it 
to stand for 5 minutes until the yeast goes frothy. If you’re using fast-acting yeast, there is no need to let the mixture stand. Using a whisk, mix in the egg yolks.

Pour most of this liquid into the 
flour-and-butter mixture and mix to a 
soft but not a wet dough – you may not need all of the liquid. Knead the dough, either by hand or in an electric food mixer using the dough hook, for approximately 5 minutes or until the mixture is smooth and slightly springy.

Place the dough in an oiled bowl and coat the dough with oil by rolling it around the bowl. Cover the bowl with cling film or a clean tea towel and leave 
it in a warm place for about 1 hour or until the dough has doubled in size.

Knock back the risen dough and knead it for 2-3 minutes. Roll it out on a floured work surface to 1cm (½in) thick, then, using a 5cm (2in) plain cutter, cut out about 24 rounds.

Into the centre of each round, insert your forefinger until it goes all the 
way down through the dough. With your forefinger, lift up the doughnut and swing it around in the air! This 
will make the hole wider.

Place the doughnuts on an oiled baking tray and tidy each one up into a round. Cover again with oiled cling 
film or a tea towel and leave in a warm place for approximately 30-45 minutes until the doughnuts have nearly doubled in size.

Meanwhile, heat the vegetable oil in a deep fryer to a temperature of 180-190°C (350-375°F). I normally use a wide saucepan filled with about 5-6cm/2-2 ½in of vegetable oil. You can check the temperature with a sugar thermometer or using a 1cm (½in) 
cube of bread, which should sizzle and turn nicely golden brown in about 
30-40 seconds.

Carefully place the doughnuts in the oil with a slotted spoon and cook for 2-3 minutes on each side until golden brown. Remove from the oil with the slotted spoon and toss immediately in the caster sugar to serve.

See Rachel’s Churros con Chocolate Recipe