Category: Health & Wellbeing

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The chocolate éclairs @mullingarpewter_home_living. Gorgeous 😋 Now open on Sunday

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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 ℮

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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Egg & dairy free pancakes – toppngs: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores

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  • The perfect snack for your little ones this Pancake Tuesday 🥞 Try this Egg and Dairy Free Pancakes from @babyledfeeding, full recipe below!

    Makes 12 Pancakes

    1 tbsp milled chia seeds
    3 tbsp warm water
    180ml (3/4 cup) almond milk
    140g (1 cup) self-raising flour
    Drizzle olive oil

    Toppings

    Plant-Based 🌱
    • Smooth peanut butter, sliced banana, squash blueberries and a sprinkle of milled chia seeds.
    • Chocolate spread (made with mashed banana + 1/4 tsp cocoa powder), sliced strawberries, passionfruit and mint leaves.

    Dairy Toppings 🧀
    • Smooth goat cheese, sliced avocado, finely chopped coriander.
    • Greek yogurt (or swap for a plant-based yogurt), sliced kiwi, finely crushed seeds.

    Add chia seeds and warm water to a small bowl, stir then leave to sit for about 2 minutes until it turns into a jelly substance.

    Pour the almond milk into a mixing bowl then add the chia mixture and flour, then stir until it is smooth and combined.

    Heat a little olive oil on a pan, then divide the mixture into small portions. Fry both sides until golden.

    To serve pick your favourite topping choice. Smooth on the sauce then top with your choice of fruit, crushed seeds or finely chopped herbs.2d
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Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails

Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

  • 2 tbsp olive oil, plus extra for oiling
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 225g mixed wild mushrooms roughly chopped
  • 1 small leek, washed and finely sliced
  • 2 tbsp double cream
  • 2 tbsp Madeira Wine
  • 2 tbsp chopped parsley
  • 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • mixed salad leaves, to serve

For the madeira wine sauce

  • 700ml beef stock
  • 1 tbsp tomato purée
  • 3 tbsp Madeira Wine
  • 3 tbsp cream

Method

For the strudel

  1. Preheat the oven to 190°C/375°F/ gas mark 5.
  2. Line a baking tray with parchment paper.
  3. Heat the olive oil in a large frying pan.
  4. Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
  5. Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
  6. Add herbs and salt and pepper to taste.
  7. Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
  8. Allow to cool completely.
  9. Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
  10. Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
  11. Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
  12. Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
  13. Bake for 20-25 minutes until crisp and golden brown.
  14. Allow to cool for a few minutes before carefully placing on a chopping board.
  15. Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.

For the madeira wine sauce

  1. Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
  2. Gradually whisk in the beef stock until smooth, followed by the tomato purée.
  3. Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
  4. Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
  5. Set aside until required.

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Neven Maguire’s English Food Tour explores County Durham and Durham City – Wednesday RTÉ One at 8:30pm 🇮🇪 🏴󠁧󠁢󠁥󠁮󠁧󠁿

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  • Tonight on Neven’s English Food Tour 🏞️🍴

    RTÉ One at 8:30pm

    Neven explores County Durham and Durham City, discovering stunning landscapes, rich history and incredible local food. From walking in Blanchland and the North Pennines to visiting Knitsley Farm Shop, where handmade pies are crafted by a sixth-generation farming family.

    In Durham City, @nevenmaguire samples elegant desserts at the Cellar Door Restaurant and dives into the fascinating history of Durham Cathedral, a UNESCO World Heritage Site, learning about medieval pilgrimages and what monks once ate.