Tag: nutrition

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Flahavan’s Creamy Maple Syrup Porridge with Fruit Kebabs by Louise Lennox

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.

https://www.flahavans.ie/recipe/creamy-maple-syrup-porridge-with-fruit-kebabs-by-louise-lennox/

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Odlums Christmas Cake Recipe

Christmas Cake

CategoryCakes

Cook Time3 hours

What you need:

  • 225g/8oz Odlums Cream Plain Flour (sieved)
  • 175g/6oz Butter or Margarine
  • 225g/8oz Shamrock Dark Muscovado Sugar
  • 350g packet Shamrock Sultanas
  • 350g packet Shamrock Fruit Mix
  • 100g tub Shamrock Cherries
  • 100g packet Shamrock Chopped Almonds
  • 100g packet Shamrock Ground Almonds
  • 3 large Eggs
  • Rind and Juice of 1 Orange
  • 1 teaspoon Goodall’s Mixed Spice
  • 2 baby bottles of Brandy

How to:

  1. Put butter/margarine, sugar, fruit, rind, juice and one baby bottle of the brandy into a large saucepan.
  2. Slowly bring to the boil, stirring occasionally, until the butter/margarine has melted.
  3. Turn off heat and leave to cool for approx 30 minutes.
  4. Meanwhile pre-heat oven to 140°C/275°F/Gas 1 and line an 8″/20cm round deep cake tin with greaseproof paper.
  5. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well.
  6. Finally, stir in the sieved flour and mixed spice.
  7. Spoon the mixture into the tin and smooth it out evenly – the back of a metal spoon dipped in water is handy for this!
  8. Bake for 2½-3 hours approx. After 2 hours, cover with paper if cake is browning too quickly. To check the cake is done, insert a skewer into the centre – if it comes out clean, the cake is cooked.
  1. Make holes in top of warm cake and pour over remaining brandy.
  2. Leave cake in tin to cool completely.
  3. When cold, wrap in greaseproof paper and then tinfoil. Store in a cool dry place.

Note:

This mixture can be divided between two 900g/2lb lined loaf tins or two 15cms/6″ round cake tins or a combination of both and will bake in about 1½ hours at the same temperature. This is ideal for those who just want a small cake and the second cake would make a very acceptable Christmas present!

Christmas Cake