Tag: recipes

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Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

http://www.odlums.ie/recipes/coconut-buns/

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Mary Flahavan’s Porridge & Yogurt Bread! #homebaking

fla oaty brown bread tw feb 16

27m27 minutes ago

We can guarantee lots of happy tummies after trying Mary Flahavan’s Oaty Brown Bread!

This is one of Mary Flahavan’s signature recipes – enjoy!

Serves Makes 1 loaf|Takes 60 minutes

INGREDIENTS:

1 large tub (500ml) of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
300g (12oz) Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)

METHOD:

Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.

Mary’s Tip:
A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
To prevent the treacle from sticking to the spoon, coat it with oil before use.

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ZERO Effort 5 Minute Prep Dinner for Busy Mums –

https://www.instagram.com/reel/DJgzGMdijey/?igsh=dmZoZ3VrZXo0MzZt

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Original audio

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  • babyledfeeding✨
  • ZERO Effort 5 Minute Prep Dinner for Busy Mums –

    This Creamy Pasta with Green Beans is honestly so good I could eat it every day! Ittakes just 5 minutes to prep, pop in the oven for 30 minutes and you
    have a dinner that is perfect for you AND your baby…without any effort.All of the ingredients are from your local @dunnesstores (you have to try the Le Roule Cheese 🤤

    Just comment RECIPE and I’ll send it straight to your inbox.

    #babyledfeeding #easydinner #easyfamilymeals #busymumlife
    #onepanwonder #dinnerinspo
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Vanilla Porridge topped with Raspberry Coulis from @TheLittleGreenSpoon #FlahavansOats

  • flahavans's profile pictureflahavans
  • Warm things up this Monday morning with this simple porridge recipe from @TheLittleGreenSpoon – it’s Vanilla Porridge topped with 3 Minute Raspberry Coulis – yum! This recipe tastes t-oatally amazing and is 100% worth a little extra effort…we promise!
    #FlahavansOats #FlahavansRecipes #Porridge

    Serves 2|Takes 5 mins

    INGREDIENTS:

    90g of Flahavan’s Oats
    400ml of Almond Milk
    1 Vanilla Pod

    For the Raspberry Coulis
    120g of Fresh or Frozen Raspberries
    1 tbsp of Water
    1 tbsp of Maple Syrup

    METHOD:

    Add the oats and milk to a medium saucepan on medium heat and bring it up to a simmer.
    Let them simmer gently while you make the coulis.
    Add the frozen berries, water and maple syrup to a small saucepan on medium heat.
    Give it a stir and bring it up to a simmer.
    Turn the heat down so that it’s bubbling gently.
    Keep an eye on it as it bubbles and use a fork to gently mash the berries as they cook.
    Use a knife to carefully slice open the vanilla pod lengthways and scrape the seeds from inside straight into the oats. Stir well.
    After about 3 minutes, the berries should be soft and sticky.
    Serve the oats with the berries generously poured on top, and add some seeds from the cupboard if you have them handy.22h
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Mary Flahavan’s Baked Organic Salmon with Honey

Serves 4
Ingredients:
  • 640g Organic Fillet of Salmon
  • 100g Flahavan’s Organic Porridge Oats
  • 100g Organic Bread Crumbs
  • 100g Leeks
  • 50g Organic Herbs
  • 50g Organic Honey
  • 100ml Fish Stock
  • 100ml Creme Fraiche
  • 50g Cabbage
  • 2 Shallots
  • 1 Lemon
  • Salt and Pepper to taste
Method:
  1. Place organic salmon on a chopping board, cut a slit down the centre.
  2. Toast the Flahavan’s Organic Porridge Oats in a pan, add breadcrumbs, chop shallots and sweat off in a small amount of butter.
  3. Place fresh herbs, Flahavan’s Organic Porridge Oats, breadcrumbs and shallots in a blender and blend to result in a green rustic oat crumb mixture.
  4. Brush the salmon with honey and top with the organic oat crumb mixture.
  5. Place the organic salmon on a baking tray, bake in oven at 180 degrees Celsius for 20 minutes.
  6. Prepare the cabbage and leeks, blanch off in boiling water and refresh.
  7. To prepare the sauce, place the fish stock in a saucepan and reduce by half.
  8. Add honey, lemon juice and chopped herbs.
  9. To serve, place organic salmon on top of the cabbage and leeks, dress salmon with sauce and garnish.