Cheese & Onion Pie with Avonmore milk & butter

Cheese-Onion-Pie-4-266x266

Ingredients

  • 1 kg onions – roughly chopped in chunks
  • 1 kg potatoes –well scrubbed
  • 30g Avonmore Butter
  • 100ml Avonmore Milk
  • 2 sprigs fresh thyme
  • Salt and pepper
  • 1 x 250ml carton Avonmore Cooking Cream
  • 150g Avomore Cheddar Cheese – grated

Directions

  1. Steam or boil the potatoes until they are tender
  2. Meanwhile, melt the butter in a heavy bottomed pan that can go in the oven, add the onions and sprinkle over the fresh thyme. Cook the onions slowly over a low heat for 30-40 minutes until they have turned a deep, golden brown colour, turning them occasionally.
  3. Drain the potatoes and roughly chop them in the pot with a knife, leaving some chunks, add the butter and milk and season well with salt and pepper, stir well to combine
  4. Top the onions with the potatoes and pour over the contents of the carton of Avonmore Cooking Cream, sprinkle with the cheese and bake in a preheated oven at 200°C for 30 minutes
  5. This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli. Alternatively it makes a hearty meal to add to some meaty sausages or pork chops, enjoy it immediately to make the most of the creamy potatoes and sweet onions.

 

Flahavans Oatmeal Vegetable Soup

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:
  1. 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.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

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

Flahavans Oatmeal Vegetable Soup

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:
  1. 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.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

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

Sauté Potatoes with Spinach and Eggs

 

Oatmeal and Thyme Pancake with Spinach and Poached Eggsaute potatoesOatmeal and Thyme Pancake with Spinach and Poached Egg
This is a great main course. The potatoes make it good and hearty. Add whatever farmhouse cheese takes your fancy and you’ll realise just how good eggs can be.

Cooking time: 45 mins

Ingredients

  • 4 large potatoes, peeled and cut into 3cm cubes
  • ½ tablesp. oil
  • Knob of butter
  • 1 onion, thinly sliced
  • Salt and freshly ground black pepper
  • 250g spinach, washed, dried and chopped
  • 12 cherry tomatoes, cut in half
  • 4 large eggs
  • 100-150g soft cheese

To Cook

Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender.  This will take about 6 minutes. Drain.

Menwhile heat a large frying pan.  Add the oil and butter.  When the butter has melted add in the onion and fry until softened, about 8 minutes. Add the potatoes, season and cook until golden.  Fold in the spinach and cook until wilted. Toss the tomatoes on top.

Remove from the heat and make 4 dips in the potato mixture.  Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat.  Cook until the eggs are done to your liking, about 6 minutes.

Serving Suggestions

Crusty bread

Mary Flahavan’s Oatmeal Vegetable Soup

mary fla veg soup fb 28616

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:
  1. 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.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

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

Bord Bia Sauté Potatoes with Spinach and Eggs

 

Oatmeal and Thyme Pancake with Spinach and Poached Eggsaute potatoesOatmeal and Thyme Pancake with Spinach and Poached Egg
This is a great main course. The potatoes make it good and hearty. Add whatever farmhouse cheese takes your fancy and you’ll realise just how good eggs can be.

Cooking time: 45 mins

Ingredients

  • 4 large potatoes, peeled and cut into 3cm cubes
  • ½ tablesp. oil
  • Knob of butter
  • 1 onion, thinly sliced
  • Salt and freshly ground black pepper
  • 250g spinach, washed, dried and chopped
  • 12 cherry tomatoes, cut in half
  • 4 large eggs
  • 100-150g soft cheese

To Cook

Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender.  This will take about 6 minutes. Drain.

Menwhile heat a large frying pan.  Add the oil and butter.  When the butter has melted add in the onion and fry until softened, about 8 minutes. Add the potatoes, season and cook until golden.  Fold in the spinach and cook until wilted. Toss the tomatoes on top.

Remove from the heat and make 4 dips in the potato mixture.  Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat.  Cook until the eggs are done to your liking, about 6 minutes.

Serving Suggestions

Crusty bread