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
CREPE PIZZA PANCAKE TUESDAY 🍕🥞 FOLLOW @babyledfeeding for easy baby led weaning recipes that you can also eat as a busy parent too!
This is one of the best Pancake Tuesday recipes I’ve ever made. It’s so quick and easy and amazing if you are a busy mum and don’t want to stand at the cooker flipping pancakes for hours…which usually is what happens in my house.
As a baby led weaning finger food, cut into thin strips, making sure the peppers are really soft, then serve with a side of fruit and a preloaded spoon with something like thick Greek yogurt.
All of the ingredients are from your local @dunnesstores. Comment RECIPE and I’ll send the recipe straight to your DMs.
These tarts are absolutely perfect for a relaxed Sunday lunch. They can be made in the morning and left covered with cling film in the fridge. Pop them into the oven before sitting down to the main course and they will be in about half an hour.
Serves 4
Cooking time:
Preparation time:
Ingredients
5 firm ripe pears
Juice of ½ lemon
1 tbsp plain flour
1 heaped tbsp light brown sugar
1 tsp ground cinnamon
50g skinned hazelnuts, roughly chopped
1 egg, beaten, to glaze
Icing sugar, to dust
Crème fraîche, to serve
Honey, to serve
For the Pastry
225g (8oz) plain flour, plus extra for dusting
pinch of fine salt
150g (5oz) butter, chilled and diced
3 tbsp caster sugar
1 large egg, lightly beaten
To Cook
To make the pastry, place the flour in a large bowl with the salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then bring the pastry together with the egg (it may also need 1 tablespoon of cold water if it’s a little dry). Wrap the pastry in cling film and chill for at least 30 minutes (or overnight is fine).
Preheat the oven to 180°C (350°F/gas mark 4). Line 2 large baking sheets with non-stick baking paper.
Peel, core and slice the pears and put them in a bowl. Toss them in the lemon juice, then toss with the flour, brown sugar and cinnamon.
On a lightly floured board, cut the pastry into 4 even-sized pieces. Roll each piece of pastry out to a rough circle about 15cm (6in) in diameter and no more than 5mm (¼in) thick. Carefully transfer to the lined baking sheets. Arrange the pears in the middle of each one and scatter the hazelnuts on top, leaving a 2.5cm (1in) border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush with the beaten egg and bake for 30–40 minutes, until the tarts are cooked through and golden.
Serving Suggestions
Dust with icing sugar and arrange on plates. Add dollops of crème fraîche and a drizzle of honey to each one to serve.
Keep up the health kick with these three delicious lunch recipes 🤤 Fancy a chicken and Avocado Salad, maybe a spicy chicken pasta or even a stir fried chicken and egg fried rice?
Find the recipes in the #LinkInBio and follow us for more inspo 📲
#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores
Ingredients (Serves 4) 2 Simply Better Irish Corn Fed Chicken Fillets 2 Simply Better Irish Free Range Corn Fed Large eggs 2 Tbsp. Simply Better Organic Irish Jersey Milk 150g Simply Better Rustic Ciabatta Breadcrumbs 50g Simply Better Parmigiano Reggiano grated, plus extra to garnish 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil 1 Tub Simply Better Italian Mozzarella, cut into 4 slices 1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce 25g Butter 75g Plain Flour A small handful of fresh basil leaves
To serve: 300g Simply Better Italian Bronze Die Spaghetti, cooked Mixed Leaf Salad
DIRECTIONS 1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.
2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.
3. Preheat the oven to 180°C (350°F/gas mark 4).
4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.
5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.
flahavans Did you know that blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples are all in season in Ireland in June? 🍓🍏 And we all know that nothing tastes better with porridge than fresh in-season fruit, sourced locally whenever possible! So if you’re looking for a healthy and tasty twist to your breakfast this morning, why not top your creamy oats with some of these delicious fruits for added goodness 🍓🍓 #FlahavansOats#JumpIntoJune
I normally use frozen berries straight out of the freezer so that you don’t have to use any ice cubes, but it can be hard on the blades of your liquidiser. However, in light of recent health scares, you might want to follow the FSAI’s advice to boil imported frozen berries for 1 minute, or even better, freeze fresh berries when there is a glut of them in the summer or buy Irish berries. Smoothies can be made up to 2 hours in advance and kept in the fridge, then just given a good stir before serving them.
MAKES ABOUT 1.2 LITRES (2 PINTS)
500g (1lb 2 oz) fResh or frozen berries, such as a mixture of strawberries, raspberries, redcurrants and tayberries
2 bananas, peeled
125g (4½oz) natural yogurt
500ml (18fl oz) raspberry and cranberry juice
handful of ice cubes (optional)
1 Place the berries and bananas in a liquidiser with the yogurt and juice. Process for 1 minute, until smooth. Alternatively, you can put everything into a large measuring jug and blitz with a hand-held blender, moving it up and down until smooth.
2 Half-fill tall glasses with ice cubes, if using, and pour in the red berry smoothie to serve.
MACNEAN SPECIAL PORRIDGE WITH HONEY AND CREAM
This is one of our signature breakfast dishes. It’s amazing how many people going to bed at night tell me that they can’t wait to taste the porridge! On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.
Serves 4
100g (4oz) porridge oats (organic if possible)
300ml (1/2 pint) milk (plus a little extra if necessary)
4 tbsp clear honey
4 tbsp Irish Mist
150ml (1/4 pint) cream
Place the porridge oats, milk and 150ml (1/4 pint) water in a heavy-based pan. Bring to the boil, then reduce the heat and simmer for 8–10 minutes, until the mixture has slightly thickened, stirring all the time. It’s important that the porridge has a nice soft dropping consistency, so add a little more milk if you think it needs it.
To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish Mist and serve with plenty of cream poured on top.
COOK AHEAD
One of the last things we do at night in the restaurant is steep the porridge oats in the milk and water in the fridge, as leaving them overnight makes them lovely and soft so that they cook much quicker. They can also be made the night before and reheated gently in a pan on the hob.
My peach baked Alaska from my @masterchefuk skills test! If you’d like the recipe for this one, I’ve added it to the link in my bio! I’ve included the recipe for the Genoise sponge too 🥰
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