Catherine’s Weekly Recipe – Granola Fruit Cups

Granola-Flapjacks-Cups-with-Honey-2-300x1881

Ingredients

200g/10oz Odlums Porridge Oatflakes
50g/2oz Sunflower Seeds
75g/2oz Shamrock Pecans (chopped)
125g/4oz Butter
125g/4oz Shamrock Light Muscovado Brown Sugar
3 Tablespoons Rowse Honey or Buckwud Maple Syrup
75g/3oz Mixed Dried Fruit & Seeds (e.g. Shamrock Sultanas, Dried Cranberries, Goji Berries,
Pumpkin Seeds, Sesame Seeds etc.)

Method

  1. Preheat oven to 170°C/325°F/Gas 3. Line a swiss roll tin with baking parchment.
  2. Mix the oats, sunflower seeds and pecans together, put into a roasting tin and toast gently for about 10 minutes. Remove from oven and allow to cool.
  3. Put the butter, sugar, maple syrup or honey into a saucepan over a low heat. Gently stir until the butter is melted. Remove from the heat and add to the dry ingredients along with the remaining ingredients.
  4. Mix well until all the oats are well coated. Transfer mixture into swiss roll tin. Press down well,
    if need be, dip hands in cold water to press down.
  5. Bake in preheated oven for about 15 to 20 minutes until mixture looks golden.
  6. Remove from oven and gently cut into bars.
    Allow to get cold and hard before removing from tin.
  7. Store in an airtight container.

Serve with

Greek yogurt and fresh fruit/mixed berries, drizzle over with Rowse honey, if desired.

NOTE:

Mixture may be put into greased muffin tins and the centre hollowed out to make delicious Granola Breakfast Cups.

http://odlums.ie/recipes/catherines-weekly-recipe-granola-fruit-cups/

Catherine’s Weekly Recipes for Father’s Day. Lemon & Poppy Seed Loaf

Lemon-Poppy-Seed-Loaf

Ingredients

125g/4oz Odlums Coarse Wholemeal Flour
125g/4oz Odlums Cream Plain flour
2 tsp of Odlums Baking Powder
2 tbsp Poppy Seeds
75g/3oz Shamrock Golden Caster Sugar
3 tbsp Rowse Honey
3 Eggs
Rind of 2 Lemons
125g Carton Natural Yoghurt
100ml Sunflower Oil

To Glaze

2 tbsp Rowse Honey (slightly warmed)
Juice of 1 lemon

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Grease and base line a 900g/2lb loaf tin.
3. Mix the flours, baking powder and poppy seeds in a bowl.
4. In a separate bowl, whisk the sugar, honey, eggs, rind, yogurt and oil together.
5. Pour the mixture onto the dry ingredients and mix well.
6. Pour the mixture into the prepared tin and bake for about 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
7. When the cake is baked, remove from the oven and allow to cool in the tin for about 10 minutes. Then transfer to a wire tray to cool.
8. Meanwhile mix the lemon juice and honey together and use to glaze loaf (while slightly warm), if liked.

Delish!

http://odlums.ie/recipes/catherines-weekly-recipes-for-fathers-day/

 

Fruity French Toast & Rowse Honey

odl french toast apr 16

 Ingredients

4 Slices of Bread

2 Eggs (beaten)

4 Tablespoons Milk

1 Tablespoon Caster Sugar

Butter for frying

Topping

Rowse Honey

Punnet of Blueberries & Raspberries

50g/2oz Shamrock Walnuts (roughly chopped)

Method

  1. Beat the eggs, milk and sugar well in a bowl, then transfer to a large shallow dish (so you can easily dip in a slice of bread)
  2. Dip each side of bread in the batter and allow to soak for a few seconds.
  3. Heat a knob of butter in a pan over a medium heat. Fry both sides of the bread until golden brown.
  4. Put 2 slices of hot toast on a plate, cover with sliced banana, drizzle with maple syrup or honey and sprinkle with the walnuts.
  5. If serving a large number keep the toast warm in a preheated oven 130°C/250°F/Gas ½!

Note

The toast can be used for both sweet and savoury recipes! If savoury, omit the sugar and add a pinch of salt and pepper.

This is a great way to use up stale bread!!

http://odlums.ie/recipes/fruity-french-toast-rowse-honey/

Odlums Traditional Pancakes

odlums trad pancakes tw feb 16

Ingredients :

  • 125g / 4oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 Egg
  • 300ml / 1/2 pint Milk
  • Oil for frying

Method:

  1. Sieve flour and salt into a bowl.
  2. Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
  3. Pour batter into a jug and allow to stand for about 30 minutes.
  4. Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
  5. Fry until golden brown. Turn and fry the other side until brown also.
  6. Stack pancakes on a large plate, as they are cooked.
  7. Spread with chocolate sauce, roll and add ice cream

To Serve

  • Chocolate Spread
  • Ice cream

Tasty Filling Suggestions

  1. Dust with Shamrock Golden caster sugar, add a squeeze of lemon juice, roll up pancake and serve.
  2. Drizzled with Rowse Honey
  3. Fruit served with whipped cream
  4. Stewed apples, flavoured with cinnamon and a dollop of fresh cream
  5. Diced chicken with salsa sauce

http://odlums.ie/recipes/traditional-pancakes-2/