Category: Food

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Strawberry 🍓 scones đŸ€± for mums and kids @babyledfeeding @dunnesstores

https://www.instagram.com/reel/DHiq6rECdkN/?igsh=MWRjbzNhcjFqa2p3eg==

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  • babyledfeedingZERO SUGAR ADDED STRAWBERRY SCONES 🍓
  • These are perfect for Mother’s Day and amazing for kids lunchboxes or as healthy toddler snack AND they freeze really well.

    For Mums on Mother’s Day, it is so lovely for your little one to bring you up one of these in bed, served with fresh cream and strawberry jam. Mine always included their little homemade card and flower from our garden. It’s so simple but to them and me, it meant everything 💛

    All of the ingredients are from @dunnesstores and comment RECIPE and I’ll DM the ingredients straight to your inbox.
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Traditional Brown Bread @CookWithAvonmore

Recipe cooking time 1 Hour Recipe cooking time 2 Loaf Tins

Ingredients

  • 640g Plain Flour
  • 340g Wholemeal Flour
  • 20g Oat Bran
  • 20g Wheat Bran
  • 1tsp Bread Soda
  • 1.5 tbsp Brown Sugar
  • 1tsp Salt
  • 870ml of Avonmore Buttermilk

Recipe cooking time 1 Hour Recipe cooking time 2 Loaf Tins

Method

  1. Preheat oven to 180ÂșC/ 350ÂșF/ Gas Mark 4.
  2. Using a large mixer with the spade attachments, mix all the dry ingredients together for 2-3 mins.
  3. Pour in the Avonmore Buttermilk and continue to mix for another 4 minutes until everything has mixed evenly throughout.
  4. Grease 2 standard loaf tins with butter or oil. Spoon the mix into both tins until approximately 3/4 full.
  5. Bake on the middle shelf of your oven for 1hr, then turn the bread out onto a wire rack and leave to cool. Enjoy!

Cook times and temperatures vary, you may need to adjust in accordance with the manufacturer’s guidelines.

https://www.avonmore.ie/recipes/traditional-brown-bread?

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Simply Better Authentic Greek Yogurt 450g only €2.50  😀 @dunnesstores #fitnessaware

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Sale Information

Description

Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures

Nutritional Claims
Source of Protein
Source of Calcium

Features
10% Fat
An unsweetened Strained Yogurt
Source of Protein
Source of Calcium
Free From Artificial Colours Flavours and Preservatives
Suitable for Vegetarians

Lifestyle
Suitable for Vegetarians

Pack Size
450g ℼ

Usage Other Text
Number of Servings Per Pack: 3 Approx.

Usage Count
Number of uses – Servings – 3


Ingredients
Skimmed Greek Milk
Cream (Milk) (13%)
Live Yogurt Cultures [Lactobacillus Bulgaricus, Streptococcus Thermophilus]

Allergy Advice
For allergens, see ingredients in bold.


Storage Type
Chilled

Storage and Usage Statements
Keep Refrigerated

Storage
– Keep refrigerated 0°C to + 4°C.
– Once opened, consume within 3 days of opening and by ‘use by’ date.
– For ‘use by’ date, see lid.

Storage Conditions
Min Temp °C 0
Max Temp °C 4

Country
Country of Origin – Greece
Packed In – Greece

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Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/
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Spring lamb chops with salsa verde @rachelallencooks #Ballymaloe for #Easter đŸŁ

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rachelallencooks
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Here’s a really quick and easy recipe for Spring lamb chops with mint salsa verde, just delicious at this time of the year.
Serves 4-6

For the mint salsa verde:
Makes 150ml

1 handful of parsley leaves
1 handful of mint leaves
grated zest and juice of 1 small lemon
1 clove of garlic, crushed
1 tbsp capers, rinsed
50ml extra virgin olive oil
black pepper

lamb chops (2-3 per person)
1 – 2 tbsp extra virgin olive oil
salt and pepper

First make the salsa verde, put the mint, parsley, lemon zest, garlic and capers into a food processor and whiz until it’s all finely chopped. Add the lemon juice and olive oil (add more oil if you want it a bit more runny). Check the seasoning – it might not need salt, as the capers can be quite salty.

Next cook the lamb chops, remove excess fat from the chops, but leave about Âœ cm still on. Drizzle with olive oil and season with pepper. Place a frying pan or grill pan on a high heat. When it’s good and hot add the lamb chops and sprinkle with a little salt and more pepper. Cook for approximately 3 minutes on each side. Remove to a plate, cover and leave to rest in a warm oven for 5 minutes.
Serve with a good drizzling of the salsa verde.
#mint #salsaverde #springlamb