{"id":665784,"date":"2022-02-14T01:00:00","date_gmt":"2022-02-14T01:00:00","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=665784"},"modified":"2022-02-14T10:06:23","modified_gmt":"2022-02-14T10:06:23","slug":"oat-of-this-world-mothers-day-recipes","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/oat-of-this-world-mothers-day-recipes\/","title":{"rendered":"OAT of this world Mother’s Day recipes…"},"content":{"rendered":"

Flahavan\u2019s Apple Crumble Porridge<\/strong><\/p>\n

<\/p>\n

Serves: 2
\nPrep time: 15 mins<\/p>\n

You\u2019ll need:<\/strong><\/p>\n

200g eating apples, peeled and chopped
\n2 pinches of cinnamon
\n2 tbsp. water
\n1 tbsp. maple syrup (plus extra to serve)
\n100g Flahavan\u2019s Organic Jumbo Oats
\n650ml milk
\nA handful of blackberries (you can use fresh or frozen)
\n20g almonds, toasted and roughly chopped
\n1 shortbread finger, crumbled into smaller pieces<\/p>\n

Method:<\/strong><\/p>\n

Place the apples, cinnamon and water into a small sauce pan over a medium heat.
\nOnce the apples are starting to cook, place the lid on and continue cooking until they are soft and broken down, then stir in the tablespoon of maple syrup.
\nWhilst the apples are stewing, place the Flahavan\u2019s Organic Jumbo Oats and milk into a separate pan over a low heat, stirring regularly until thickened.
\nSpoon the porridge into 2 bowls and top with the stewed apples, blackberries, almonds and shortbread. Drizzle with a little extra maple syrup to serve.<\/p>\n

Flahavan\u2019s Spiced Strawberry and Ginger Hazelnut Streusel Cake<\/strong><\/p>\n

<\/p>\n

Takes: 2 hours
\nServes: 8-10<\/p>\n

You\u2019ll need<\/strong><\/p>\n

For the Streusel:<\/strong>
\n100g Flahavan\u2019s Organic Jumbo Oats, toasted
\n1 tsp mixed spice
\n50g butter
\n60g self-raising flour
\n50g blanched toasted hazelnuts, roughly chopped
\n60g demerara sugar<\/p>\n

For the Fruity Mixture:<\/strong>
\n550g strawberries, halved
\n1 tsp ground ginger
\n50g stem ginger, finely chopped
\n2 tbsp caster sugar
\n1 tsp lemon juice<\/p>\n

For the Cake:<\/strong>
\n2 tsp mixed spice
\n200g soft butter
\n200g caster sugar
\n100g Hazelnuts
\n100g self-raising flour
\nA pinch of salt
\n4 medium eggs, whisked<\/p>\n

Method<\/strong><\/p>\n

Preheat the oven to 200\u00b0C\/180\u00b0C fan. Grease and line a 20cm springform round cake tin.
\nIn a large bowl, combine the strawberries, ground ginger, caster sugar and lemon juice. Tip onto a lined baking tray and roast in the oven for 15 mins. At the same time, place the hazelnuts on a baking tray and roast for 15 minutes, until golden. Then, lower the oven temperature to 170\u00b0C\/150\u00b0C fan.
\nSpoon the fruit into a small bowl, draining off any excess liquid, and mix in the chopped stem ginger. Set aside to cool.<\/p>\n

To make the streusel, use your fingertips to rub the butter into the flour until you have a breadcrumb-like consistency.
\nMix in the mixed spice, Flahavan\u2019s Organic Jumbo Oats, demerara sugar and 50g of chopped hazelnuts. Blitz the remaining hazelnuts in a food processor until you have a fine flour-like consistency.
\nTo make the cake batter, cream together the butter and sugar using an electric hand whisk until light and fluffy. Gradually, whisk in the eggs until combined. Then, fold in the remaining ingredients using a large metal spoon.
\nSpoon half the mixture into your cake tin. Top with half the streusel and half the strawberries. Spoon on the remaining cake batter and smooth out to create an even layer. Top with the remaining streusel and strawberries.
\nBake in the centre of the oven for 50 minutes before covering with a layer of foil. Continue baking for a further 45 minutes before removing from the oven. Leave to cool a little before removing from the tin. Slice, serve and enjoy!<\/p>\n

Flahavan\u2019s Cheese and Oat Hash Browns<\/strong><\/p>\n

<\/p>\n

Served with Vine-Roasted Tomatoes, Crispy Bacon and Portobello Mushrooms<\/p>\n

Serves: 4
\nPrep time: 35 mins<\/p>\n

You\u2019ll need:<\/strong><\/p>\n

4 medium-sized baking potatoes, baked and cooled
\n80g Flahavan\u2019s Organic Porridge Oats
\n65g Cheddar cheese, grated
\n1 tsp fresh thyme
\n40g butter
\n300g tomatoes, on the vine
\n300g portobello mushrooms
\n8 rashers of streaky bacon
\nSalt and pepper, to taste
\nGlug of olive oil<\/p>\n

Method:<\/strong><\/p>\n

Peel then grate the pre-cooked baked potatoes. Mix the grated, cooked potato with Flahavan\u2019s Organic Porridge Oats, cheddar cheese and thyme. Season generously.
\nHeat half the butter and a splash of olive oil in a medium-sized, non-stick frying pan over a medium-low heat. Once sizzling, add the oat and potato mixture to the pan. Fry for a couple of minutes, then gently pat the mixture down with the back of a spoon so it forms a flat round cake. Cook for 10-15 minutes or until golden brown.
\nNext, carefully place a large plate on top of the frying pan and invert so the hash brown sits cooked-side-up on the plate. Add the remaining half of the butter and another splash of oil to the frying pan, then slide the hash brown back into the pan to cook the other side. Continue cooking for a further 10 minutes until crispy and golden.
\nWhile the hash brown is cooking, pre-heat the grill to medium. Line a baking tray with foil and arrange the tomatoes, mushrooms and streaky bacon on the tray. Grill for 10-15 minutes until the bacon is crispy.
\nTo serve, cut the oaty hash brown into wedges and portion out the streaky bacon, tomatoes and mushrooms.<\/p>\n

Flahavan\u2019s Oaty White Chocolate Cheesecake Tart<\/strong><\/p>\n

<\/p>\n

Prep time: Under 1 hour (plus 6 hours chill time)
\nCook time: 15 mins
\nDifficulty: Easy
\nServes: 8-10<\/p>\n

You\u2019ll need<\/strong><\/p>\n

For the base
\n150g Flahavan\u2019s Organic Porridge Oats
\n100g toasted hazelnuts
\n125g butter, plus extra for greasing the tin
\n80g soft brown sugar
\n1 tbsp honey<\/p>\n

For the cheesecake topping<\/strong>
\n220g good quality white chocolate, broken into pieces
\n300ml sour cream
\n250g cream cheese
\n1 tbsp lemon juice<\/p>\n

To decorate<\/strong>
\n2 tbsp Flahavan\u2019s Organic Porridge Oats
\n15g hazelnuts, roughly halved
\n20g soft brown sugar
\n\u00bd tsp lemon juice
\n100g berries of your choice \u2013 strawberries, raspberries, blueberries, redcurrants or blackberries
\n1 ripe fig
\nA few thinly sliced grapes<\/p>\n

Method<\/strong><\/p>\n

Preheat the oven to 16o\u00b0c. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment.
\nIn a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.<\/p>\n

Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan\u2019s Organic Porridge Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.
\nPlace the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down.
\nPlace the tin in the fridge to cool completely (this should take around 30 minutes).
\nWhen the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes \u2013 the chocolate should be liquid but not too hot.
\nIn a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.
\nPour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.
\nTo decorate, start by toasting the remaining Flahavan\u2019s Organic Porridge Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool.
\nRemove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water \u2013 and slide the tart onto a serving plate. Gather together the berries, figs and toasted Flahavan\u2019s Organic Jumbo Oats and arrange as you please. Slice into wedges to serve, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Flahavan\u2019s Apple Crumble Porridge Serves: 2 Prep time: 15 mins You\u2019ll need: 200g eating apples, peeled and chopped 2 pinches of cinnamon 2 tbsp. water 1 tbsp. maple syrup (plus extra to serve) 100g Flahavan\u2019s Organic Jumbo Oats 650ml milk A handful of blackberries (you can use fresh or frozen) 20g almonds, toasted and roughly […]<\/p>\n","protected":false},"author":5,"featured_media":665796,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-665784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/665784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=665784"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/665784\/revisions"}],"predecessor-version":[{"id":665902,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/665784\/revisions\/665902"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/665796"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=665784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=665784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=665784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}