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bordbia A quick and light lunch option with a hint of sweetness. Why not try our strawberry, feta salad this weekend? 🍓 For this and more strawberry recipes, visit out website. #CelebrateStrawberrySeason1w
flahavans No excuses… healthy and delicious porridge is the perfect way to start these cold Monday mornings! Warm and comforting, this quick and easy recipe takes just minutes to prepare, so whether you have breakfast at home or deskside, make sure it’s as tasty as it is pretty! Add some grated apple, pecan nuts, cinnamon and maple syrup to your morning porridge pot and take a minute to savour just how good it tastes! #BreakfastInspo#FlahavansOats
Serves 1|Takes 5 minutes
Ingredients
1 x Flahavan’s Quick Oats Pot Whole Milk (as per instructions on pack) 1 Large Red Apple Cinnamon Powder Maple Syrup 5-10g Pecan Nuts
Method:
Prepare the porridge as per the instructions on the Flahavan’s Quick Oats pot
Topping: Cut the apple into thin slices and then into matchsticks. Prepare your porridge, and add the apple as topping long with a sprinkling of cinnamon and a drizzle of maple syrup. Chop pecan nuts into thin pieces and sprinkle on top. 21h
#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.
Foodaware 