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Mary Flahavan’s Fruit Oat Smoothie

fruit oat smoothie

Fruit Oat Smoothie
Makes approximately 500ml (1 pint)
Ingredients
150g (6oz) fruit (e.g. ripe bananas, strawberries, raspberries, blueberries, kiwis or  stewed apple)
100g (4oz) yogurt
40g (1½ oz) or 2 scoops of Flahavan’s Quick Oats
200 ml (7 fl oz) milk
Honey to sweeten
Method
  1. Put all the ingredients into a blender and blend for about 1 minute until smooth.
  2. Add more milk to adjust consistency.
  3. Pour into two tall glasses and serve.

http://www.flahavans.ie/recipes/fruit-oat-smoothie/410

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Neven Maguire’s Baked Camembert & Glazed Oatcakes @Flahavans

fla nevin oatcakes tw mar 16

Ingredients (Serves 4-6)
For The Oatcakes:
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats,
  • 100g (3½ oz) plain flour
  • 50g (2oz) lard or butter, diced
  • 1 tsp. salt
  • 3-4 tbsp. cold water
  • 1 egg
  • 1 tbsp. milk
For The Cheese:
  • 220g (8oz) Camembert in a wooden box, at room temperature
  • 1 small garlic clove, cut into wafer-thin slices
  • 1/2 tsp. thyme sprigs
  • crab apple jelly
  • freshly ground black pepper
Method 
For the oatcakes:
  1. Mix the oats and flour in a bowl. Rub in the lard or butter, then add the salt and enough cold water to form a soft dough.
  2. Roll out the dough thinly on a flour dusted work surface.
  3. Cut out circles with a 6cm (2½ in) straight-sided cutter. This should make about 20 in total.
  4. Beat together the egg and milk to form a glaze.
  5. Place a batch of the oatcakes in a large frying pan at a medium heat.
  6. Immediately brush the tops of the oatcakes in the pan with glaze – it will turn to a shiny coating as they cook. Cook for about 20 minutes turning after about 15min.
  7. They can also be baked with the tops glazed in the oven for 12-14 minutes at 180˚C (350°F/Gas mark 4).
  8. Transfer to a wire rack and leave to cool.
For the cheese:
  1. Preheat the oven to 200˚C (400˚F/Gas mark 6).
  2. Remove all the plastic wrapping from the cheese and replace it in the bottom of its wooden box after lining it with parchment paper.
  3. Using a small sharp knife make small slashes all over the top of the cheese.
  4. Push one of garlic slices into each cut, followed by a thyme sprig and then add a small teaspoon of the crab apple jelly and grind over with black pepper.
  5. Bake for 20 minutes until the cheese has slightly melted.
  6. Serve with the oatcakes and crab apple jelly.
 http://www.flahavans.ie/recipes/baked-camembert-with-glazed-oatcakes
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Roast Cauliflower Salad with Avonmore Buttermilk Dressing

  • Ready Time : 0 min
  • Serves:

Ingredients

  • 1 Cauliflower
  • Olive oil
  • Salt & Pepper
  • Yoghurt
  • 2tbsps Chives
  • Raisins/ Nuts
  • lemon juice

Directions

  1. Cut cauliflower into florets and add to roasting dish.
  2. Toss in a little olive oil and salt and pepper.
  3. Roast cauliflower until tender but still holding a slight crunch.
  4. Leave to cool.
  5. Then, mix Avonmore Buttermilk, yoghurt, chives, and a squeeze of lemon juice together.
  6. Add a little salt & pepper.
  7. This can then be mixed into your cooled cauliflower.
  8. Add soaked golden raisins or some nuts of your choice such as walnuts, almonds or hazelnuts.
4.00 avg. rating (74% score) – 1 vote
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Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

Ingredients:

  • 2 2/3 cups (1lb) plain flour, extra for dusting
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp caster sugar
  • 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
  • 1 cup (8fl oz) buttermilk
  • 1 large egg, beaten
  • Kerrygold butter curls and strawberry jam, to serve

Directions:

Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.

Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.

 

Cheddar variety

Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.

 

Fruit variety

Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.

http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam