Mary Flahavan – Foodaware

February 18, 2020

Mary Flahavan’s Apple & Cranberry Crumble

Deep Filled Apple and Cranberry Crumble

Makes 8-10 servings.

Ingredients

Sweet Pastry

160g (6oz) plain flour

55g (2oz) caster sugar

75g (3oz) butter

1 egg

Compote

4 large cooking apples, peeled and sliced

150g (6oz) cranberries (fresh or dried)

100g (4oz) caster sugar

2 tbsp. water

Crumble

75g (3oz) flour

75g (3oz) butter

75g (3oz) brown sugar

75g (3oz) Flahavan’s Progress Oatlets

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.
To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
Meanwhile boil the ingredients for compote for 3 – 4 minutes.
When pastry is baked, fill with the apple and cranberry compote.
To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
Serve with ice cream or whipped cream.

http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419

January 31, 2020

Mary Flahavan’s Apple & Cranberry Crumble

Deep Filled Apple and Cranberry Crumble

Makes 8-10 servings.

Ingredients

Sweet Pastry

160g (6oz) plain flour

55g (2oz) caster sugar

75g (3oz) butter

1 egg

Compote

4 large cooking apples, peeled and sliced

150g (6oz) cranberries (fresh or dried)

100g (4oz) caster sugar

2 tbsp. water

Crumble

75g (3oz) flour

75g (3oz) butter

75g (3oz) brown sugar

75g (3oz) Flahavan’s Progress Oatlets

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.
To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
Meanwhile boil the ingredients for compote for 3 – 4 minutes.
When pastry is baked, fill with the apple and cranberry compote.
To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
Serve with ice cream or whipped cream.

http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419

January 28, 2020

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.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301

January 25, 2020

Mary Flahavan’s Apple & Cranberry Crumble

Deep Filled Apple and Cranberry Crumble

Makes 8-10 servings.

Ingredients

Sweet Pastry

160g (6oz) plain flour

55g (2oz) caster sugar

75g (3oz) butter

1 egg

Compote

4 large cooking apples, peeled and sliced

150g (6oz) cranberries (fresh or dried)

100g (4oz) caster sugar

2 tbsp. water

Crumble

75g (3oz) flour

75g (3oz) butter

75g (3oz) brown sugar

75g (3oz) Flahavan’s Progress Oatlets

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.
To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
Meanwhile boil the ingredients for compote for 3 – 4 minutes.
When pastry is baked, fill with the apple and cranberry compote.
To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
Serve with ice cream or whipped cream.

http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419

December 31, 2019

Mary Flahavan’s Apple & Cranberry Crumble

Deep Filled Apple and Cranberry Crumble

Makes 8-10 servings.

Ingredients

Sweet Pastry

160g (6oz) plain flour

55g (2oz) caster sugar

75g (3oz) butter

1 egg

Compote

4 large cooking apples, peeled and sliced

150g (6oz) cranberries (fresh or dried)

100g (4oz) caster sugar

2 tbsp. water

Crumble

75g (3oz) flour

75g (3oz) butter

75g (3oz) brown sugar

75g (3oz) Flahavan’s Progress Oatlets

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.
To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
Meanwhile boil the ingredients for compote for 3 – 4 minutes.
When pastry is baked, fill with the apple and cranberry compote.
To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
Serve with ice cream or whipped cream.

http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419

December 28, 2019

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.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301

December 24, 2019

Mary Flahavan’s Apple & Cranberry Crumble

Deep Filled Apple and Cranberry Crumble

Makes 8-10 servings.

Ingredients

Sweet Pastry

160g (6oz) plain flour

55g (2oz) caster sugar

75g (3oz) butter

1 egg

Compote

4 large cooking apples, peeled and sliced

150g (6oz) cranberries (fresh or dried)

100g (4oz) caster sugar

2 tbsp. water

Crumble

75g (3oz) flour

75g (3oz) butter

75g (3oz) brown sugar

75g (3oz) Flahavan’s Progress Oatlets

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.
To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
Meanwhile boil the ingredients for compote for 3 – 4 minutes.
When pastry is baked, fill with the apple and cranberry compote.
To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
Serve with ice cream or whipped cream.

http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419