Tag: recipe

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Friday night Italian pizzas @flahavansoats

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No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats

Serves 2 pizza bases|Takes 15 mins

Ingredients:
For the Pizza Bases:
85g Progress Oats
1 large egg white
½ tsp salt
Optional – 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast
For the tomato topping:
400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried mixed herbs
1 tsp honey
1 tsp sea salt flakes
Couple of grinds of black pepper

Method:
For the Pizza Bases:
Pre-heat the oven 200C
Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended.
Heat a small heavy based frying pan over a medium heat.
Add one tsp of vegetable oil.
Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up.
Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through

For the tomato topping:

Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained.
Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.
Pour the tomato mix into a high-speed blender and blitz for 1 minute.

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Tomato Sauce with Onion and Butter

Screenshot_2020-05-07 Tomato Sauce with Onion and Butter(2)

0 Ratings
5
Photo and Styling by Julia Gartland
Active Time
5 MIN
Total Time
55 MIN
Yield
Serves : 6

By Marcella Hazan

This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.

Ingredients

  • 2 pounds fresh, ripe tomatoes, blanched, peeled, and roughly chopped, OR 2 cups canned imported Italian plum tomatoes, cut up, with their juice
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt
  • 1 to 1 1/2 pounds pasta
  • Freshly grated parmigiano-reggiano cheese for the table

How to Make It

Step

Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta. Serve with grated Parmesan.

Notes

May be frozen when done. Discard the onion before freezing.

Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.

http://www.foodandwine.com/recipes/tomato-sauce-onion-and-butter

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Baked Risotto with Roasted Asparagus@KerrygoldUSA

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.

Ingredients:

  • 2 tablespoons Kerrygold Unsalted Butter
  • 1 tablespoon olive oil
  • 1 cup minced onion
  • 2 teaspoons very finely minced garlic
  • Salt, freshly ground pepper
  • 1 1/2 cups Arborio rice (or Cal-Rose short grain rice, if Arborio is not available)
  • 1/2 cup white wine
  • 4 1/2 cups chicken broth, kept at a simmer
  • 1 1/2 lbs asparagus, tough ends removed and discarded; stalks cut diagonally in 2-inch pieces
  • 3/4 cup grated Dubliner cheese
  • 3 tablespoons cold Kerrygold Unsalted Butter, cut into small pieces

Directions:

Preheat oven to 400 degrees F

In 3.5 quart wide Dutch oven or any wide, heavy pan with lid, melt the butter over medium heat

Sauté onion until translucent and tender

Add rice, stirring occasionally, until rice is slightly toasted, about 2-4 minutes

Add garlic and salt (to taste), stirring until garlic is just fragrant, about a minute

Add the wine, and let cook for one minute

Stir in 3 cups of broth, turn up the heat to medium high, and bring to a simmer

Cover and place pot in oven.

Stir once halfway through cooking, after about 15 minutes

Cover pot again and continue to cook until the rice is tender and broth is absorbed, about 25-30 minutes

About 10 minutes before rice is done, coat asparagus pieces in the olive oil and spread on an aluminum-foil lined baking sheet

Sprinkle asparagus with salt

Place asparagus in oven (along with the rice) and roast until tender (about 7-10 mins)

Remove risotto from oven

Stir in remaining 1 1/2 cups warm broth, cheese, asparagus, butter pieces plus salt and freshly ground pepper to taste

Serve immediately with extra grated Dubliner Cheese, if desired.

http://kerrygoldusa.com/recipes/baked-risotto-with-roasted-asparagus

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Flahavan’s Cranberry and Oat Bran Muffins

fla oat muff fb jan 16

Ingredients
  • 225g (8oz) plain flour
  • 2 tsp baking powder
  • 150g (5oz) caster sugar
  • 75g (3oz) Flahavan’s Oat Bran
  • 100g (4oz) cranberries
  • 25g (1oz) icing sugar
  • sifted Zest of an orange
  • 1 egg
  • Beaten 300ml (½ pint)of Milk
  • 50g (2oz) melted butter or sunflower oil
Method:
  1. Sift the flour into a bowl with the baking powder. Add the sugar and the oat bran and mix. Toss the cranberries into the icing sugar. Add to the bowl with orange zest and stir to mix.
  2. Place the egg, milk and melted butter or sunflower oil into another bowl and beat lightly. Stir into the dry ingredients. Just do this casually – there is no need to over mix.
  3. Line a muffin tin with baking cases. Spoon the mixture into the lined muffin tin.
  4. Bake in a pre-heated oven at 200°C /400°F / Gas Mark 6 for around 15 minutes – or until risen and golden.
Serve warm or cold. Quick Tip Oat Bran is also great as a coating for fish before frying.
 http://www.flahavans.ie/recipes/cranberry-and-oat-bran-muffins/40
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Oaty Blueberry Muffins with Ginger and Pear Frosting

fla cup cakes tw jan 16

Serves 16*
*depending on the size of your muffin cases
This is a great recipe to impress when the girls are coming around for an afternoon chat. That said, my children love to bake these with me too. The blueberries give them the added extra goodness. 

Ingredients:

  • 300g golden caster sugar
  • 4 eggs
  • 170ml sunflower oil
  • 100ml milk
  • 280g self-raising flour
  • 100g Flahavan’s Progress Oatlets
  • ½ tsp ground ginger
  • ½ tsp salt
  • 150g blueberries
  • 1 large pear, peeled and finely diced
For the Topping
  • 150g cream cheese
  • 100g butter, softened
  • 2 pieces stemmed ginger, very finely chopped
  • 2 tsp ginger syrup
  • 350g icing sugar
  • 2 poached pears, thinly sliced for decorating
  • Edible flowers to decorate (optional)

Method:

  1. Preheat the oven to 170°C/Fan 150°C/Gas 3.
  2. Place muffin cases in a muffin tray.
  3. Whisk the sugar, eggs, milk and oil together until thick and pale.
  4. Fold in the flour, oatlets, ginger and salt.
  5. Stir in the blueberries and diced pear.
  6. Spoon the mixture into the muffin cases.
  7. Bake for 25 – 30 minutes or until lightly golden.
  8. Place on a cooling rack.
  9. Cream the butter in a large bowl, then add some icing sugar, followed by the cream cheese and the rest of the icing sugar.  Spoon in the ginger syrup.
  10. Pipe or spread over the cool muffins, decorate with chopped ginger and place slices of pear and a pretty edible flower on the top.
Tip: 
If using soft fruit like raspberries, just place fruit in freezer for about ½ hour and they will stay fairly whole when baked.
 http://www.flahavans.ie/recipes/oaty-blueberry-muffins-with-ginger-and-pear-frosting-/247