Tag: recipes

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Happy National Porridge Week! 🥣✨@flahavans

To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.

First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊

Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.

Serves 2

Porridge Ingredients:
• 100g Flahavan’s Rolled Oats
• 300ml Flahavan’s Vitamin Rich Oat Drink
• 150ml water
• 1 crisp apple, coarsely grated
• 40g dried cranberries
• Zest of ½ orange
• 2–3 tbsp fresh orange juice
• 1–2 tsp honey, to taste
• 1 tsp (5g) butter
• Pinch of salt
• ½ tsp cinnamon
• ½ tsp ground ginger
• Pinch of nutmeg
• 2 tbsp chopped walnuts or pecans

Compote:
• 250g apple, peeled, cored and chopped
• 100g frozen cranberries
• Juice of 1 orange (roughly 60–80ml)
• 20–25g sugar (about 1½–2 tbsp)
• 2–3 tbsp water
• Optional: a small pinch of cinnamon

Method
1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan.
2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst.
3. Taste and adjust the sweetness with additional sugar if needed.
4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice.
5. Once cooled, refrigerate until needed.
6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan.
7. Cook for 5–7 minutes, stirring frequently, until thick and creamy.
8. Add the orange zest and juice & cook for another 30–60 seconds.
9. Remove from the heat & stir through the butter and honey until melted.
10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.

Enjoy!

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Eunice Power’s Baked Lemon & Blueberry Cheesecake: Today

Eunice Power

By Eunice Power

Celebrity Chef

More from
TodayToday

For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.

Ingredients

  • 20.5 / 8inch Springform Tin
  • 250g Packet Digestive Biscuits
  • 125g Butter

Filling

  • I small lemon
  • 450g cream cheese
  • 200g sour cream
  • 2 eggs
  • 175g Caster sugar
  • 1.5 teaspoons of vanilla extract
  • 1tbsp cornflour
  • 125g punnet Blueberries

Method

  1. Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
  2. Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
  3. Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
  4. Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
  5. When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
  6. Remove the cheesecake from the fridge 3 minutes before serving.
  7. Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate. 
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Odlums Blackberry & Apple Crumble

odlums blackberry crumble

Ingredients:

Crumble

50g/2oz Odlums Porridge Oatflakes
50g/2oz Odlums Cream Plain Flour
150g/5oz Shamrock Golden Caster Sugar
200g packet Shamrock Ground Almonds
175g/6oz Butter
50g/2oz Pine Nuts (optional)

Filling

175g/6oz Blackberries
450g/1lb Stewed Apples

and

Sugar to sweeten apples and blackberries

Method:

  1. Place the flour, sugar and oatflakes into a bowl.
  2. Add butter and rub into the dry ingredients with tips of your fingers to form a crumble. Mix in the ground almonds and finally stir in the pine nuts, if used.
  3. Mix the blackberries and apples together and place in an oven-proof dish. Sweeten with sugar to taste.
  4. Spread crumble over the fruit.
  5. Bake in a pre-heated oven at 190°C/375°F/ Gas 5 for 15 to 20 minutes approx.
  6. Serve hot with cream, ice cream, custard, yoghurt or crème fraiche.

To stew apples

  1. Peel, core and roughly chop apples. Place in saucepan with a little water (3 tablespoons approx) and place over a low heat, stirring occasionally until apples are softened. When apples are soft, if liked, add a pinch of cinnamon at this stage.

    Recipe Notes:

    Apples can also be stewed in a microwave. Place apples and water in a deep microwaveable bowl and cook on HIGH for approx 5 minutes, stirring occasionally.

Blackberry & Apple Crumble

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Spring lamb chops with salsa verde @rachelallencooks #Ballymaloe

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Here’s a really quick and easy recipe for Spring lamb chops with mint salsa verde, just delicious at this time of the year.
Serves 4-6

For the mint salsa verde:
Makes 150ml

1 handful of parsley leaves
1 handful of mint leaves
grated zest and juice of 1 small lemon
1 clove of garlic, crushed
1 tbsp capers, rinsed
50ml extra virgin olive oil
black pepper

lamb chops (2-3 per person)
1 – 2 tbsp extra virgin olive oil
salt and pepper

First make the salsa verde, put the mint, parsley, lemon zest, garlic and capers into a food processor and whiz until it’s all finely chopped. Add the lemon juice and olive oil (add more oil if you want it a bit more runny). Check the seasoning – it might not need salt, as the capers can be quite salty.

Next cook the lamb chops, remove excess fat from the chops, but leave about ½ cm still on. Drizzle with olive oil and season with pepper. Place a frying pan or grill pan on a high heat. When it’s good and hot add the lamb chops and sprinkle with a little salt and more pepper. Cook for approximately 3 minutes on each side. Remove to a plate, cover and leave to rest in a warm oven for 5 minutes.
Serve with a good drizzling of the salsa verde.
#mint #salsaverde #springlamb
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Myrtle Allen’s Hot Lemon Pudding from Ballymaloe House #Cork 😋

Myrtle Allen had been making this old-fashioned pudding long before she opened the restaurant at Ballymaloe. The recipe first came into her family in the 1930s. It is a really lovely dish and I like to serve it as a lunchtime dessert throughout the year. As the pudding bakes, it separates into two layers: the top is a light lemon sponge, and the bottom is a creamy lemon sauce. I like to serve every spoonful of the pudding with a generous amount of softly whipped cream.

Serves 4

Ingredients

  • 15 g/½ oz (generous 1 tablespoon) soft salted butter
  • 225 g/8 oz (1 cup plus 2 tablespoons) caster (superfine) sugar
  • 3 large eggs
  • 30 g/1 oz (¼ cup) plain flour
    grated zest and juice of 2 lemons
  • 250 ml/8 fl oz (1 cup) milk
  • icing (confectioners) sugar, for sprinkling
  • softly whipped cream, to serve.

Method

Preheat the oven to 180°C/350°F/Gas Mark 4. Have a 1.2 litre/2 pint (5 cups) pie dish to hand.

Place the butter in a mixing bowl, cream it with a wooden spoon and gradually add the sugar. It will seem odd trying to cream so much sugar into so little butter and the mixture will have a similar texture to damp sand. Separate the eggs place the whites in a spotlessly clean bowl and set to one side. Mix the egg yolks into the butter and sugar mixture followed by the flour. Blend in the lemon zest and juice followed by the milk.

Whisk the egg whites to stiff peaks and gently fold them into the wet mixture. Pour into the pie dish and bake for about 40 minutes, or until set. The top of the pudding should be golden. Sprinkle with icing sugar and serve hot from the oven with softly whipped cream.

This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:

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Georgina Hayden’s churros Dutch baby recipe:

Hayden says this is her ‘kids’ dream breakfast’.

Ingredients

“I love classic Spanish churros for breakfast – who doesn’t?” Chef Georgina Hayden says.

“Dipped in hot chocolate, they’re such a treat, but deep-frying is not something I want to be doing on a weekday morning (or any morning, come to that). This is a striking and fun alternative.

“As with all good batters, you can just leave this one in the fridge overnight for next-level effortlessness. My kids’ dream breakfast.”

Churros Dutch baby

Serves: 4

  • 85g plain flour
  • 275ml whole milk
  • 3 large eggs
  • A good pinch of sea salt
  • 1tsp vanilla extract
  • 50g unsalted butter
  • 4tbsp icing sugar
  • 1tsp ground cinnamon
  • 150g chocolate (Hayden likes a mixture of dark and milk, but whatever floats your boat…)
  • 200ml single cream

Method

1. Blitz the plain flour, 175 millilitres of the whole milk, the eggs, sea salt and vanilla in a blender until smooth. You can also do this by hand with a whisk.

2. If you can, cover and leave the mixture to rest for 30 minutes, or in the fridge if leaving longer (though bring the batter to room temperature before cooking).

3. Preheat your oven to 220°C/200°C fan/gas mark seven.

4. Cut the butter into cubes and place in a large ovenproof frying pan or cast-iron pan.

5. Pop into the oven until the butter has melted and is browned (this adds loads of flavour), but you don’t want it to burn, so keep an eye on it.

6. Working quickly and carefully, leave the pan in the oven, pour in the batter and shut the door. Leave it untouched for 20 minutes (do not open that door!).

7. Then reduce the oven temperature to 180°C/160°C fan/gas mark four and bake for a further five minutes.

8. While the pancake is baking, make the cinnamon sugar and the hot chocolate. Mix the icing sugar and ground cinnamon and set aside. Cut or break the chocolate into small equal-sized pieces and place them in a heatproof bowl.

9. When the Dutch baby is almost ready, heat the single cream and remaining 100 millilitres of milk in a small saucepan over a medium heat, so it is hot but not boiling. Remove from the hob before it starts to bubble, then pour it over the chocolate. Leave for one minute, then stir until you have a thick, smooth chocolate sauce.

10. When the Dutch baby is ready, remove from the oven and dust straight away with the cinnamon sugar, as evenly as you can. Serve with the chocolate sauce on the side.

MEDesque by Georgina Hayden is published in hardback by Bloomsbury Publishing. Photography by Laura Edwards. Available now.