To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!
RECIPE ⬇️ Healthy Tropical Ice Cream 🍨🍍🥭🌴🥥 Follow @babyledfeeding for easy summer recipes that are great for babies AND busy families too.
The ice cream is so creamy, the way ice cream should be. All of the ingredients are from your local @dunnesstores – and if you get a chance try the new Mango yogurt drink. It is so delicious and a great way to get live cultures into kids during the summer months.
350g Bag Frozen Pineapple (or fresh) Cream from 1 can full fat coconut milk (keep in the fridge for 2 hours) 1 tsp vanilla extract (optional) 500ml Mango Yogurt drink (or natural yogurt) Juice 1 lemon
1 fresh mango 1/2 tsp turmeric
4 tbsp desiccated coconut (optional but worth it!)
Add the pineapple, coconut cream (keep the milk for another recipe), vanilla, 3/4 of the mango drink (375ml) and lemon juice to a food processor and blend until smooth and creamy.
Pour into a freezer proof dish.
Cut the mango flesh and add to a blender with the turmeric and the remaining mango yogurt drink, then blend until it is a vibrant yellow.
Pour over the coconut and pineapple mixture and use the back of a spoon to swirl it around.
Freeze for around 4 hours or until it is set
Add the coconut an oven dish and airfry at 180ºC/350ºF for 5 minutes. It browns really quickly so check it often. Stir and cool.
rachelallencooks Verified Happy Sunday! This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it! I made 2 this morning, one for home and one for a friend’s (belated) birthday! Here’s the recipe below! Serves 6-8 A little soft butter, for greasing the tin 150g dark chocolate, chopped 125g butter 150g caster sugar 3 eggs, whisked to break up 50g ground almonds or plain flour
For the Chocolate Glaze: 110g dark chocolate , chopped 2 tbsp milk or cream 50g butter
Preheat the oven to 160’C/Fan 145. Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper. Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc! Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin . To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen . Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides. #baking#rachelallencooks#chocolatecake#glutenfree1d
Those early mornings are back 🥱and there’s nothing quite like a post-school run brekkie 🎉 Todays Ready brek bowl is served with frozen berries, a dollop of greek yogurt, a chilled glass of orange juice and some mixed nuts 😍
Watch Neven’s Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.
Ingredients
Serves 6-8
1 x 900ml tub Vanilla Ice Cream
200ml cream, whipped, to serve
Chocolate Sponge
4 eggs
120g caster sugar
90g self-raising flour
30g good quality cocoa powder
Italian Meringue
4 x egg white
225g caster sugar
135g water
1 tsp vanilla extract
Warm Chocolate Sauce
200ml cream
1 tsp vanilla extract
2 tbsp Coole Swan Irish Cream Liqueur
255g plain chocolate, finely chopped (at least 70% cocoa solids)
Method
To Make the Chocolate Sponge
Preheat the oven to 180°C/350°F/Gas Mark 4
Line a baking tray (13.6 x 9.5in) with parchment paper
In a large bowl whisk the eggs and caster sugar together with hand mixer
Whisk for 3 minutes on full power until light and fluffy
Sieve in the flour and cocoa powder and gently fold in using a spatula
Transfer the mixture to the baking tray
Bake for 8-10 minutes
Remove from the oven and allow to cool completely
For the Italian Meringue
Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.
Once the sugar has dissolved allow to boil.
Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form.
Boil the sugar until it has reached 120°C (use a sugar thermometer to check).
Carefully stream the syrup into the egg white while whisking on high speed.
Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.
Keep covered in a bowl or transfer to a piping bag until needed.
For The Warm Chocolate Sauce
Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
Gently add in the chocolate and stir gently until completely melted.
This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
Use warm or cold as required
To Assemble
Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
Cut the prepared chocolate sponge in 3
Place one third of the sponge in the base of the tin
Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
Add the final piece of sponge on to, gently pressing down
Fold the overhang of cling film over the top
Pace in the freezer to firm up for 3-4 hours minimum or overnight is best
To Serve
Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
At this point the Alaska can be returned to the freezer until needed or alternately to serve straight away, use a blow torch to evenly brown the outside of the meringue all over
dunnesstoresVerified
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