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An oldie but a goodie… We never tire of Mary Flahavan’s Porridge & Yogurt Bread Recipe! http://www.foodireland.com/recipes/porridge-and-yogurt-bread/ …
Flahavan’s Porridge
Mary Flahavan’s delicious chilled Bircher Muesli!
Flahavans added 2 new photos.
During the Summer in the Flahavan’s mill we sometimes swap our daily bowl of porridge with a bowl of chilled Bircher Muesli!
Check out Mary Flahavan’s delicious recipe.
Mary Flahavan’s delicious Carrot and Oatmeal cake
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Carrot Cake
Another Mary Flahavan signature recipe – carrot cake with a healthy twist!
Serves 16|Takes 30
INGREDIENTS:
Cake
100g Flahavan’s Oat Bran or Flahavan’s Progress Oatlets
125g vegetable oil
125g flour
200g sugar
1 tsp baking powder
2 eggs
200g grated carrot
50g chopped walnuts
1/2 tsp cinnamon
Icing
50g butter
125g icing sugar
50g cream cheese
Topping
100g Flahavan’s Jumbo Oats
2 tbsp. sunflower oil
50g honey
Orange rind to decorateMETHOD:
Preheat the oven to 180°C
If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
Add all the cake ingredients to the food processor and blend well.
Pour the mixture into a 2lb loaf tin lined with parchment paper.
Bake in the oven for 1-11/4 hours. Allow to cool on wire rack.For the Jumbo oats topping:
Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.
Spread on to a baking tray, lined with parchment and bake at 150°C for approx. 15 minutes until golden brown.For the icing:
Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth.
Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired.
Mary Flahavan’s oatmeal vegetable soup
Ingredients:
- 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
Method:
- 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.
- Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
- Blend, season and serve.
- Garnish with cream and chopped parsley.
Mary Flahavan’s Chunky Tomato and Oat Soup
Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
Mary Flahavan- how to make the perfect bowl of porridge…
We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek
The Perfect Porridge Recipe…
(Porridge on the hob with 3 topping variations)
Preparation time: 2 minutes
Cooking time: 5 minutes
Serves: 3
Ingredients:
120g Flahavan’s Oats
875mls of whole milk
Method:
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.
Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon
Mary Flahavan’s delicious Carrot and Oatmeal cake
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Carrot Cake
Another Mary Flahavan signature recipe – carrot cake with a healthy twist!
Serves 16|Takes 30
INGREDIENTS:
Cake
100g Flahavan’s Oat Bran or Flahavan’s Progress Oatlets
125g vegetable oil
125g flour
200g sugar
1 tsp baking powder
2 eggs
200g grated carrot
50g chopped walnuts
1/2 tsp cinnamon
Icing
50g butter
125g icing sugar
50g cream cheese
Topping
100g Flahavan’s Jumbo Oats
2 tbsp. sunflower oil
50g honey
Orange rind to decorateMETHOD:
Preheat the oven to 180°C
If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
Add all the cake ingredients to the food processor and blend well.
Pour the mixture into a 2lb loaf tin lined with parchment paper.
Bake in the oven for 1-11/4 hours. Allow to cool on wire rack.For the Jumbo oats topping:
Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.
Spread on to a baking tray, lined with parchment and bake at 150°C for approx. 15 minutes until golden brown.For the icing:
Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth.
Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired.
Mary Flahavan’s Quick Apple Porridge
Quick Apple Porridge
This recipe avoids milk altogether and so would be ideal for anyone on a dairy-free diet.
Ingredients
40g (1½ oz) or 2 scoops of Flahavan’s Quick Oats
170 ml (1/3 pint) of apple juice
Pinch of cinnamon
Sliced apple
Cooking and Serving Instructions
- Mix the oats with the apple juice in a deep bowl.
- Microwave for 2-3 minutes stirring occasionally until the juice is absorbed. Add more juice if necessary.
- Leave to stand for 1 minute.
- Stir and serve topped with sliced apple and a sprinkle of cinnamon.
Mary Flahavan’s Banana and Berry Oat Bread
Banana and Berry Oat Bread… What weekends are made for!
Recipe
Makes 12 slices
Preparation 10 mins cooking time 45 mins
Ingredients
125g Greek yogurt
2 bananas mashed – ripe work better
100g Keelings berries (strawberries, raspberries and blueberries would all work with this bread)
2 large eggs
1 teaspoon vanilla extract
100g brown sugar
200g self raising flour
100g Flahavan’s Progress Oats
75g Flahavan’s Oat Bran
Method
Preheat the oven to 180”C.
Combine the yogurt, bananas, berries and eggs together and mixed well.
Stir in the vanilla and brown sugar until combined.
Fold in the flour and Oat Bran then follow with the oats.
Transfer the mixture to a bread pan and then bake for 40-45 minutes or until cooked through.
Remove and allow to cool for about 10 minutes before removing from the pan and transferring to a cooling rack.
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Mary Flahavan’s Porridge & Yogurt Bread Recipe
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An oldie but a goodie… We never tire of Mary Flahavan’s Porridge & Yogurt Bread Recipe! http://www.foodireland.com/recipes/porridge-and-yogurt-bread/ …
