Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.
 http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419
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Odlums Almond Bakewell Slices

odl almond bakewell fb 12816

Ingredients

Pastry 175g/6oz Odlums Cream Plain Flour Pinch of Salt 75g/3oz Butter/Margarine Cold Water   Topping 75g/3oz Odlums Cream Plain Flour 125g/4oz Butter/Margarine 125g/4oz Caster Sugar 100g packet Shamrock Ground Almonds 2 Eggs 2 teaspoons Goodall’s Almond Extract/Essence 2 tablespoons Fruitfield Raspberry Jam Shamrock Flaked Almonds to decorate

Method:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7”/ 28x 18cm Swiss Roll tin.
  2. Sieve the flour and salt into a bowl. Rub in the margarine and add sufficient water to make a soft dough.
  3. Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.

 

To make topping

  1.  Melt the margarine in a pan over a low heat.
  2.  Remove from the heat and add the sugar, ground almonds and strong flour.
  3. Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  4. Remove pastry from the fridge; spread the jam over the top of the pastry base.
  5. Pour the topping over the jam.
  6. Decorate with flaked almonds and bake for 35-40 mins. until pale golden in colour.
  7.  When cool, cut into slices.

http://odlums.ie/recipes/almond-bakewell-slices/

 

Five Minute Scrambled Eggs with Spinach and Chilli Flakes

Five Minute Scrambled Eggs with Spinach and Chilli Flakes

Serves 1

Cooking time: 5 minutes

Ingredients

  • 2 eggs
  • Salt and freshly ground black pepper
  • A little olive oil
  • 3 handfuls (approx. 50g) baby spinach leaves
  • 1 tablesp. mature cheddar cheese
  • Crushed chilli flakes

To Serve:

  • Wholemeal toast

To Cook

Break the eggs into a small bowl, season with salt and black pepper and whisk to combine.  Heat the oil in a non-stick frying pan.  Add the spinach and stir until it wilts.  This will take about 2 minutes.

Add the eggs to the pan and stir to combine with the spinach and to allow the eggs to reach the bottom of the pan.  Allow to cook for a minute or two, stirring occasionally.  When they are just about set remove the pan from the heat.  Stir through the cheese and sprinkle over some chilli flakes.

Serve with wholemeal toast.

Nutritional Analysis per Serving

Protein: 24g 

Carbohydrates: 16g 

Fat: 29g 

Iron: 4.4mg 

Energy: 410kcal 

 http://www.bordbia.ie/consumer/recipes/eggs/Pages/FiveMinuteScrambledEggswithSpinachandChilliFlakes.aspx

Rachel Allen’s Tiramisu

Poached Eggs on Tomato and Mushroom Toasts

poached-eggs-on-tomato-and-mushroom-toasts

Ingredients

  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal 

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

Catherine’s Halloween Tea Brack

jellybeans