Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
Once cooked, allow to cool before cutting into squares.
The CLASSICS we love A Margherita Pizza and a thread of our Extra Virgin Olive Oil, the perfect combination of Art and Tradition. #OlioBasso#FedeleNelGusto
This morning on the homesteading course at Ballymaloe Organic Farm School 🐄🐓
Milking the Jersey cows, learning how to milk by hand, tasting the warm fresh milk and cream straight from the dairy, and spending the morning learning all about keeping hens.
We covered breeds, feeding, laying, raising chicks and keeping chickens for both eggs and the table. A good laying hen can produce around 250 eggs a year, and hens will often lay for several years with proper care.
Darina always says that if people can keep hens at home, they should. They turn kitchen scraps into eggs, provide excellent compost material for the garden, and are one of the best ways to connect with where food comes from. 🥚
I love absolutely love making Christmas cake, it’s one of those traditions that takes me right back to childhood, bringing the recipe to life with my mother making a wish as we stirred.
The whiskey gives it flavour and helps really preserves it, but the real magic comes from time. Time to rest, time to deepen, time to become something truly memorable.
Keep an eye out for an upcoming post where I’ll show you the dish this is for, it’s one I think you’ll love☺️
Creamy Maple Syrup Porridge with Fruit Kebabs by Louise Lennox A great way to make porridge fun and get the kids excited at breakfast time! Serves 2|Takes 15 mins INGREDIENTS: 60g Flahavan’s Progress Oatlets 300mls whole milk 50mls water 2 teaspoons maple syrup Selection of fresh fruit METHOD: In a small saucepan put the Flahavan’s Oats, milk, water and 1 teaspoon of maple syrup. Stir continuously on a medium heat for about 8 minutes until the porridge is thick and creamy. Remove from the heat, cover the saucepan with a lid and leave for 5 minutes. Cut fresh fruit into small bite size chunks and thread the fruit onto cocktail sticks or wooden skewers. Divide the creamy porridge between two bowls, drizzle the remaining maple syrup on top and serve with fruit kebabs. TOP TIPS: With a newborn baby mornings are mayhem in my home, so to save time I put the ingredients into the saucepan and leave it in the fridge overnight. The porridge oats will absorb the liquid which makes it faster to cook. Get the children involved in the kitchen by letting them help to make the fruit kebabs. These can also be made in advance. Make the fruit kebabs more fun by using a small cookie cutter to cut out the fruit. You can use soy milk or almond milk instead of whole milk.
Easy meal idea: 2 eggs cooked in #kerrygold and topped with grated cheddar with avocado and blackberries on the side.
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Follow and dm me @keto_sarah_ if you want to get free keto recipes for 7 days ❤️
You need to make these Christmas Cheesy Potato Stacks from @babyledfeeding 🤤 They are so good and also perfectly safe and soft enough for little babies doing baby led weaning.
Makes 24 Mini Potato Stacks Prep 15 mins Cook time 30 mins
1 kg baby potatoes 2 cloves garlic 125ml (1/2 cup) fresh cream Small handful grated gruyere cheese (plus an extra 3 tbsp) Small handful grated mozzarella 3-4 sprigs thyme leaves finely chopped Small bunch parsley leaves finely chopped 1 tsp onion powder
To serve Extra finely chopped herbs Black pepper to season
Preheat oven to 180ºC.
Thinly slice the potatoes and set aside.
Add the remaining ingredients to a bowl, leaving aside 3 tbsp of the gruyere cheese. Stir well, then add in the sliced potatoes and stir until they are fully coated. You may have to use your hands to separate the slices.
Stack the potatoes into a mini muffin tin until they are packed to the top.
Bake in the oven for 25 minutes, then remove from the oven and, top with a little sprinkle of the extra cheese. Return to the oven and bake for an additional 10 minutes until the top is golden brown. Remove from the oven and leave to cool slightly as this keeps the potato slices together.
Serve with a extra herbs and a sprinkle of fresh pepper.
A Margherita Pizza and a thread of our Extra Virgin Olive Oil, the perfect combination of Art and Tradition.
