Mary Flahavan’s Porridge Bread! #homebaking
We can guarantee lots of happy tummies after trying Mary Flahavan’s Oaty Brown Bread! http://ow.ly/YweHS
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.
Bananas help you sleep 😊
Live well beside Inishmuck Lough – many more in Cavan
Live well beside a lake – Come to Cavan #physicalactivity
Apple porridge scones by Folláin @follainirishpreserves
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follainirishpreserves- Apple Porridge Scones 🍎
This gorgeous seasonal take on the classic scone combines the wholesome goodness of oats and the sweet, tangy flavour of apples, and we think they are the perfect autumnal mid-morning treat!
We especially like to serve them with a dollop of our Blackberry Jam, and some of the fresh berries from the brambles too 😋
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1 large apple, peeled, cored, and diced
– 1 cup buttermilk
– 1/4 cup brown sugar
– 1/4 cup unsalted butter, melted
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 egg
Methodology:
– Preheat your oven to 220°C.
– Line a baking sheet with parchment paper.
– In a bowl, mix the oats with the buttermilk and let them soak for about 10 minutes to soften.
– In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the brown sugar to the flour mixture and combine well.
– Stir the melted butter and egg into the oat and buttermilk mixture.
– Fold the wet ingredients into the dry ingredients until just combined and gently fold in the diced apples.
– Lightly flour a clean surface and turn the dough out onto it.
With floured hands, gently shape the dough into a round, about 1-inch thick and using your hands shape into about 8 wedges.
– Place the wedges on the prepared baking sheet, leaving some space between each.
– Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown.
📸 by @erinmdesign
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Field Mushroom Soup with Crunchy Garlic Croutons @kerrygoldusa
Serves: 4
This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.
Ingredients:
- 1½ lb field or open cup button mushrooms, chopped
- juice of ½ lemon
- 4 tbsp (2oz) Kerrygold Salted Butter
- 1 onion, chopped
- 1 large garlic clove, crushed
- 2 tbsp plain flour
- 3 cups (1½ pints) vegetable stock (from a stock cube is fine)
- pinch of freshly grated nutmeg
- ½ cup (4fl oz) cream
- 2 tsp chopped fresh chives
- For the garlic croutons:
- 4 tbsp (2oz) Kerrygold butter
- 2 thick slices sourdough bread, crusts removed and diced
- 1 large garlic clove, crushed
- salt and freshly ground black pepper
Directions:
Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.
Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.
Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.
To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.
Friday night Italian pizzas @flahavansoats
flahavans
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.
A while to go before we see lush green grass – cows still have to be fed and keep farmers busy #dairyfarming
This chicken recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, @ClevelandClinic #foodaware
Instead of using pre-packaged barbecue sauce, which often contains high fructose corn syrup and tends to be very high in sodium, this recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, while cayenne pepper and ginger provide anti-inflammatory protection.
Ingredients
- 5 tablespoons (3 ounces) tomato paste
- 1 teaspoon ketchup
- 2 teaspoons honey
- 1 teaspoon molasses
- 1 teaspoon Worcestershire sauce
- 4 teaspoons white vinegar
- 3/4 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 cloves garlic, minced
- 1/8 teaspoon ginger, grated
- 1 1/2 pounds chicken (breasts, drumsticks), skinless
Directions
- Combine all ingredients except chicken in a saucepan.
- Simmer for 15 minutes.
- Wash chicken and pat dry. Place on large platter and brush with half of sauce mixture.
- Cover with plastic wrap and marinate in refrigerator for 1 hour.
- Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
- Turn oven to 350 F and add remaining sauce to chicken. Cover chicken with aluminum foil and continue baking for 30 minutes.
Nutrition information (per serving)
Makes 6 servings
Serving size = one piece
Calories: 176
Fat: 4 g
Saturated fat: <1 g
Sodium: 199 mg
Protein: 27 g
Carbohydrate: 7 g
Sugars: 4 g
Dietary fiber: 1 g
— Keep the Beat: Heart Healthy Recipes from the National Heart, Lung, and Blood Institute (2003).
Foodaware 