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 Shortbread

Ingredients:

  • 75g/3oz Odlums Cream Plain Flour
  • 25g/1oz Odlums Cornflour
  • 50g/2oz Shamrock Ground Almonds
  • 125g/4oz Butter (softened)
  • 50g/2oz Shamrock Golden Caster Sugar

Method:

  1. Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
  2. Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
  3. Use your finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased 8”/20cm round. A sandwich tin may be used.
  5. Prick around top of dough with a fork.
  6. Bake for 20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
  8. As soon as shortbread is cold, store in an airtight tin.

 

For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.

For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.
Serving Suggestions

  • Enjoy with fresh cream and strawberries
  • Serve with a scoop of ice cream
  • Perfect accompaniment to a cup of tea or coffee!

http://odlums.ie/recipes/almond-shortbread/

Odlums Self Raising Flour

Our Odlums Self Raising Flour is a plain flour with added raising agents. Great for baking, it is ideal for cupcakes. Also perfect for sponges, scones and tea breads.

OUR INGREDIENTS: Wheat Flour. Raising Agents (Sodium Bicarbonate, Acid Calcium Phosphate, Sodium Acid Pyrophosphate).

For allergens, including Cereals containing Gluten, see ingredients in bold. Packed on a line that also handles Soya, Egg and Milk.

Source of fibre. Suitable for vegetarians and vegans.

http://www.odlums.ie/products/odlums-self-raising-flour/

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Smoked Mackerel Mousse

smoked-mackerel

Serves: 15

Ingredients

  • 300ml Millac Gold Double or cooking cream
  • 300g Skinned smoked mackerel fillets
  • Juice from 2 medium lemons
  • 75g Lakeland Dairies Unsalted butter
  • 2 tspn Horseradish sauce
  • 2 tspn Dijon mustard
  • 1 level tspn Ground black pepper
  • 1 cucumber

Method

Put the cucumber aside.

Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.

Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.

http://www.pritchitts.com/recipes/smoked-mackerel-mousse

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