Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and saute vegetables for 8 to 10 minutes until soft and translucent.
Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes.
Serve with heavy cream floating on top.
Serves 4-6.
The Irish Heritage Cookbook.
In large bowl or mixer, beat butter and both sugars until creamy.
Add eggs, vanilla, flour, milk and baking soda.
Add oatmeal and raisins.
Drop by teaspoons on greased cookie sheets. Bake 10 to 12 minutes or until brown.
Makes about 60 cookies.
dough forms.
Fold oatmeal, raisins, and almonds into dough
Bring water to a boil in a medium saucepan. Stir in quick-cooking steel -cut Irish oatmeal and reduce to a simmer for 5-7 minutes.
Stir in Italian Sweet Creme, milk and cook oatmeal 1-2 minutes.
Remove oatmeal from heat and let stand for a minute.
Place Steel-Cut Irish Oatmeal in warm bowls and add 1-tablespoon chopped Maple Walnuts.
Garnish with a dash ground cinnamon and serve.
Chef's Note: Recipe can be doubled.
Preheat oven to 350\u00b0F.
Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
Stir in the oats, then blend in the raisins and the walnuts; ...
Toast the almonds and oatmeal in a pan until slightly browned. Set aside.
Whip the cream until smooth, but not stiff.
Warm the honey VERY slightly, so that it will run easily.
Fold the honey, whiskey, half of the toasted almonds & oatmeal, half the berries if using them & the lemon juice into the cream.
Mix thoroughly but lightly, and spoon into tall individual glasses. (looks lovely in wine or champaign glasses).
Sprinkle the remaining almonds/oatmeal and berries on top.
Chill and Serve.
I am trying this recipe with slivered almond instead of walnuts.
Cream margarine and sugars.
Add egg and vanilla.
Combine flour, baking soda, salt and cinnamon; add to shortening mixture.
Mix well.
Stir in the oats, raisins and walnuts.
Drop rounded teaspoons of batter on an ungreased cookie sheet.
Bake for 12-15 minutes at 350\u00b0.
Cool for 1 minute before removing to wire cooling rack.
o a boil; stir in oatmeal and salt; cook over medium
ntil light and fluffy. Add oatmeal, flour and salt. Beat just
Mix flour, oatmeal, baking powder and salt in large bowl. Beat egg with honey and milk and beat well.
Pour into flour mixture and mix only until dry ingredients are moistened.
This batter is not smooth.
Spread batter in pan (greased) in a 350\u00b0 oven for 1 1/4 hours or until crusty and tests done.
Turn out to cool.
While still warm, brush top with butter.
In large bowl mix flour, oatmeal, baking powder and salt.
In small bowl combine beaten egg, honey and buttermilk.
Add dry ingredients.
Mix well and bake in an 8-inch cast-iron skillet that you greased with margarine for 45 minutes to 1 hour, depending on your oven, at 350\u00b0.
Dust top of bread with flour and make a cross on the top before baking.
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
egrees F.
Put the oatmeal in the food processor and
Heat oven to 375\u00b0F.
Heat the milk in a saucepan on medium heat, stirring occasionally, almost to a boil.
Stir in the oats, maple syrup, nutmeg and apples.
Cook just until the mixture boils, about 2 minutes.
Remove from the heat; stir in the currants (or raisins), and salt.
Spoon the oatmeal mixture into a 1 1/2 qt casserole dish.
Cover; bake until all of the liquid is absorbed and the oatmeal is creamy, about 25 minutes.
Stir well.
Spoon into bowls and enjoy.
o purchase one kind of oatmeal, you should buy the old
f you have tried this recipe - thanks for you input). Place
Mix everything but the oatmeal together and bring to a
Line two baking pans with parchment paper.
Process oats in food processor until fine. Add flours, sugar, baking soda and 1/2 tsp salt; process until well blended. With motor running, add butter. Process until mixture resembles breadcrumbs. With motor still running, add egg whites. Process until mixture forms a ball. Divide mixture in half. Roll out each half between floured parchment paper into 9-inch circles. Place on prepared pans.
Refrigerate for 30 mins.
Preheat the oven to 400\u00b0F. Cut each circle into 8 wedges. Bake for 15 ...
lasses.
To toast the oatmeal: Preheat the oven to 350
poonfuls of the Baileys Swirl (recipe below) into the pans alternately