Mary Flahavan’s Oatmeal Vegetable Soup

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  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

Oatmeal crusted organic salmon with potato cakes and herb sauce

Serves 4
For the Salmon
  • 100 gr/ 3.5 oz Flahavans Organic Porridge Oats
  • 4 tbsp flour
  • 2 egg whites
  • 4 * 170 gr /6 oz Clare Island organic salmon fillet
  1. Dust the salmon with flour and remove excess, then dip in the egg white and finally in the oatmeal.
  2. Dust off any excess oatmeal while you prepare the potato cakes and sauce. Place in fridge
Potato Cake
  • 300 gr /10 oz cooked potato
  • 30 gr / 1 oz parsley
  • 10 gr/ 0.5 oz tarragon
  • 1 banana shallot*, peeled
  • Salt and pepper
  1. Pick and wash the parsley and tarragon and chop finely
  2. Finely chop the shallot and to the potato with the herbs, season with salt and pepper and crush with a fork. Place into metal ring moulds to shape and then place in fridge to firm up
* banana shallots are the long bulb varieties of shallots or onions
Herb Sauce
  • 1 tsp capers
  • 1 tsp gherkins
  • 4 anchovies
  • 1 banana shallot, sliced
  • 1 tsp mustard
  • 1 bunch flat leaf parsley
  • ½ bunch tarragon
  • ½ bunch basil
  • 200 ml/ 6 fl oz olive oil
  • Lemon juice to taste
  1. Pick, wash and dry the herbs
  2. Place the capers, mustard, gherkins, shallot and mustard in the liquidizer. Turn on the machine and blitz for one minute
  3. Add the herbs and turn machine on again, slowly adding the oil. Add the lemon juice and a pinch of salt if required
To Serve:
Fry the potato cakes in a little olive oil and clarified butter until golden brown on each side. Place in oven to keep warm. Season the salmon with a little salt and cook in the same pan about 3 minutes each side until nicely coloured.

Place the potato cakes in the middle of each plate and put a piece of salmon next to it. Drizzle the herb sauce around the plate and serve with some creamed spinach if required.

“Comeragh Mountain” Oats Granola

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Serves 14
  • 450g Flahavan`s Jumbo Oats
  • 50g Flahavan`s Oat Bran
  • 100g hazelnuts
  • 50g raw peanuts
  • 75g sesame seeds
  • 75g sunflower seeds
  • 150ml sunflower oil
  • 175ml clear honey
  • 100g sultanas
  1. Preheat the oven to 140°.
  2. Place the oats in a large bowl.
  3. Add the oat bran, hazelnuts, peanuts, sesame seeds and sunflower seeds, mixing them together well.
  4. Pour in the oil gradually, mixing all the time, then pour in the honey and stir until evenly mixed.
  5. Transfer the mixture into a large roasting tin and spread out evenly.
  6. Bake for 1-1 ½ hours, stirring occasionally until slightly crispy.
  7. Cool, then crumble up the mixture.
  8. Stir in the sultanas and transfer to a stoppered jar.

Blarney Castle Cheese Toasties with Honeyed Walnuts


The smooth, nutty flavor of Blarney Castle Cheese pairs deliciously with – what else – walnuts! The sweet notes of the cheese are further complimented by a brushing of honey, making this toastie a symphony of Irish flavor.

Serves:  1
  • 2 slices cinnamon swirl bread
  • 1 tablespoon honey, preferably buckwheat or another deep flavored honey
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped walnuts
  • 2 ounces Blarney Castle Cheese, thinly sliced
  • 3 thin slices red onion (optional)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Kerrygold Irish Butter, at room temperature

Brush one side of 1 slice of bread with the honey. Sprinkle the rosemary and pepper over the honey. Sprinkle the nuts over, then add half the Kerrygold Blarney Castle Cheese, the onion (if used), and the remaining cheese. Spread one side of the second slice of bread with the mustard and place over cheese, mustard-side down.

Brush top of sandwich with 1 teaspoon of the butter. Place buttered side down in a small nonstick skillet over medium-low heat. Spread top with remaining teaspoon butter. Cook 2 to 3 minutes or until the underside is golden brown. With a wide spatula, turn the sandwich over. Place a small heatproof plate on top and cook until the underside is golden brown and the cheese has melted, 2 to 3 minutes more. Alternatively, use the spatula to flatten the sandwich. Serve immediately.

*Other bread options: multi-grain, oatmeal, pumpernickel, rye

Strawberry Swirl Meringues

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  • 4 egg whites
  • 1 Pinch of salt
  • 300g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp Red food Colouring


  1. Preheat oven to 140C/120C fan/Gas Mark 1, line two baking trays with parchment paper.
  2. Put the egg whites into a large bowl. Add a pinch of salt before whisking with an electric beater until the eggs have formed soft peaks.
  3. Begin to add the caster sugar to the egg whites, one tablespoon at a time, whisking on a high speed between each tablespoon. Once the sugar has been added, whisk the mixture on a high speed for a further 3 minutes or until it is glossy and forms stiff peaks.
  4. Gently fold in the vanilla extract with a large metal spoon. Use a tablespoon to scoop meringues onto the prepared baking trays.
  5. For the ripple colour effect, dip a cocktail stick into the red food colouring and swirl it through your meringues.
  6. Now bake in the oven for 30 minutes. Turn off the oven and leave the meringues in the oven to cool completely with the oven door slightly open.
  7. To serve sandwich two meringues together with Avonmore summer Whipped Cream and serve with raspberries and mint on the side.

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Sour Cream Sun Dried Tomato Dip

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  • 150g sun dried tomatoes, drained from oil
  • 1 clove chopped garlic
  • 5 chopped basil leaves
  • 1 tub Avonmore sour cream


  1. Add sun dried tomatoes, garlic & basil to a food processor and process on high for 2-3 minutes.
  2. Add sour cream and process on low for another 30 seconds.
  3. Transfer to serving bowl and chill for 2 hours before serving. Garnish with extra chopped basil..
5.00 avg. rating (89% score) – 2 votes

Zoats (zucchini mixed oats!)… Maybe they should be called Coats (courgette oats) in Ireland!

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Bored of porridge? How about a bowl of ‘zoats’ instead? Now oats mixed with ZUCCHINI is on the rise as a fibre-filled (and very Instagram-friendly) breakfast

  • Zoats – ‘zucchini mixed with oats’ – are the new way to have a healthy start
  • Because the zucchini is filled with fibre, it offers a nutritious alternative
  • The breakfast trend has stormed Instagram, with a series of toppings
  • People like the new way to eat oats, because it’s healthy and also delicious