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.
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.
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 Chunky Tomato and Oat Soup-A meal in a bowl!
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’s Porridge Bread! #homebaking
We can guarantee lots of happy tummies after trying Mary Flahavan’s Oaty Brown Bread! http://ow.ly/YweHS
This is one of Mary Flahavan’s signature recipes – enjoy!
Serves Makes 1 loaf|Takes 60 minutes
INGREDIENTS:
1 large tub (500ml) of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
300g (12oz) Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)
METHOD:
Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.
Mary’s Tip:
A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
To prevent the treacle from sticking to the spoon, coat it with oil before use.
Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!
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’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 Oaty Brown Bread!
We can guarantee lots of happy tummies after trying Mary Flahavan’s Oaty Brown Bread! http://ow.ly/YweHS
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 Oats, Almond and Apple Traybake
A classic Mary Flahavan recipe and a total crowd-pleaser, this Oats, Almond and Apple traybake works at any time of the year and is ideal to bring along for picnics in the park or those beach-side brunches!
Moreish and satisfying, this traybake is worthy of any Kitchen King or Domestic Goddess!
Serves Approx. 12 squares|Takes 1 hour
INGREDIENTS:
For the Crumble:
- 200g (8oz) Flahavan’s Progress Oatlets
- 175g (7oz) ground almonds
- 75g (3oz) brown sugar
- 1 tsp baking powder
- 75g (3oz) melted butter
- 75g (3oz) golden syrup
For the Filling:
- 5 apples
- 1 tsp cinnamon (optional)
METHOD:
- Preheat the oven to 180°C (350°F/ Gas mark 4).
- In a large bowl combine the oats, almonds, sugar and baking powder.
- Pour in the melted butter and golden syrup and mix well.
- Peel and grate the apples and sprinkle with cinnamon.
- Line a 9” (24cm) square baking tin with parchment paper and firmly press out approx. 2/3 of the crumble mixture into the tin.
- Spread the apple mixture over the crumble base and sprinkle the remaining crumble over the apple and press lightly.
- Bake for approximately 30-40 minutes.
- Allow to cool and cut into slices.
Recipe Categories:
Mary Flahavan’s Baked Organic Salmon with honey
Serves 4
Ingredients:
- 640g Organic Fillet of Salmon
- 100g Flahavan’s Organic Porridge Oats
- 100g Organic Bread Crumbs
- 100g Leeks
- 50g Organic Herbs
- 50g Organic Honey
- 100ml Fish Stock
- 100ml Creme Fraiche
- 50g Cabbage
- 2 Shallots
- 1 Lemon
- Salt and Pepper to taste
Method:
- Place organic salmon on a chopping board, cut a slit down the centre.
- Toast the Flahavan’s Organic Porridge Oats in a pan, add breadcrumbs, chop shallots and sweat off in a small amount of butter.
- Place fresh herbs, Flahavan’s Organic Porridge Oats, breadcrumbs and shallots in a blender and blend to result in a green rustic oat crumb mixture.
- Brush the salmon with honey and top with the organic oat crumb mixture.
- Place the organic salmon on a baking tray, bake in oven at 180 degrees Celsius for 20 minutes.
- Prepare the cabbage and leeks, blanch off in boiling water and refresh.
- To prepare the sauce, place the fish stock in a saucepan and reduce by half.
- Add honey, lemon juice and chopped herbs.
- To serve, place organic salmon on top of the cabbage and leeks, dress salmon with sauce and garnish.
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