This Strawberry Smoothie Bowl is the perfect way to get plenty of strawberries into an easy-to-make breakfast or lunch that everyone in the family will enjoy. 🍓
Serves: 2
Ingredients 200-250g Bord Bia Quality Mark strawberries, fresh or from frozen. 2 small bananas 6 tablesp. Greek-style yoghurt 2 teasp. coconut flakes 4 tablesp. granola (shop-bought) 1 teasp. chia seeds Fresh mint sprigs, to decorate (optional)
•If using fresh strawberries, cut off the stalks and put into a blender, reserving a few of the berries for decoration. •Peel the bananas and cut into slices, then add three-quarters into a blender (reserving the rest to decorate). •Add the yoghurt and blitz to a smooth puree and using a spatula put into small serving bowls. Place in the freezer for a few hours at this point to firm up. •Decorate the smoothie bowls with the rest of the banana, reserved strawberries, the coconut flakes and sprinkle over the granola and chia seeds. •Finish off with with the mint sprigs and enjoy!
Head to our website where you can find more delicious strawberry recipes, link in bio. 🌞
Last week, I made Chocolate Hummus and I got SO much amazing feedback that I wanted to show you how you could use it as a handy finger food breakfast idea for your kids. These Breakfast Samosas are really good. Filled with my chocolate hummus, sliced banana and crushed seeds for extra goodness…all from @dunnesstores ☀️🍌
You will want to save this one for later ❤️
Prep time – 5 minutes Cook time – 5 minutes 8 Mini Samosas and 2 Large
For the mini tortillas spread about 2 tsps of chocolate hummus (the larger tortillas will use about 1 tbsp of hummus, then add 2 slices of banana the the corner and a sprinkle of nuts. Fold the rounded part up slightly, then fold the corner up and over and tuck in the remaining part into the opening.
Heat on a pan until golden brown both sides.
Serve with a side of Greek yogurt and fresh strawberries for extra protein which will keep you and your little ones full for longer.
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
Got any tips for cooking perfect rice? Tomorrow @Anahaugh will be sharing a delicious risotto recipe and giving tips on how to get it creamy. Share your tips below or morninglive@bbc.co.uk #MorningLive
"The key is to give it a go"@Anahaugh wants us to try her delicious risotto recipe.
This is a Japanese tear-and-share loaf of bread with the most wonderful pillowy soft texture. It’s inspired by the Yudane and Tangzhong method where a little bit of flour and water or milk (both in this case) are cooked together to make a white sauce before mixing in the remaining ingredients. This method pre-gelatinises the starch in the flour allowing it to absorb more liquid, giving you a super-light loaf that stays fresh for longer as it retains the moisture.
It also is divine with cinnamon, cardamom,dried fruit and/or candied peel added as a sweet treat.
Here’s the recipe 👇🏽 below in Comments in 2 parts! Happy baking 🧡
This bread can be made so easily using a Thermomix @thermomixukanireland
This quantity will make one 23 cm tear-and-share loaf.
50g water 50g milk 15g strong white flour
375g strong white flour 15g milk powder 25g caster sugar 1 teaspoon salt 115g milk 1 egg, beaten 25g fresh yeast or 12g dried yeast 50g butter, melted
Pour the water and the milk into a small saucepan and bring to the boil. Add in the 15g of flour & cook, whisking all the time, over the heat for a couple of minutes until the liquid has thickened to a white sauce. Tip the white sauce into a bowl & cool. Place the 375g of strong white flour in a mixing bowl, or the bowl of an electric food mixer (with the dough hook attached) ) with the milk powder, the sugar & the salt, & mix. Now place the milk in a separate bowl & add in the beaten egg, the yeast,the melted butter & the white sauce. Stir then pour all of this liquid into the dry ingredients & mix to a dough. Knead for 8-10 minutes by hand or in the machine until you have a smooth and almost springy dough, don’t add flour while you’re kneading, the dough is supposed to be slightly sticky. When I’m using a stand mixer for this I scrape down the sides of the bowl a couple of times during kneading. When the dough has been kneaded enough it will be smooth on the outside. Press it with a floured finger and the dent that you make with your finger should spring back a little bit. Place the dough into a bowl that’s large enough to take the dough when doubled in size (or leave it in the stand mixer bowl) & cover the bowl with a clean tea towel or a plate. Place it somewhere warm, not above 45’C, or just standing on the counter in your kitchen and allow the dough to double in size, this may take 2 hours. If you wish you can place the covered bowl of dough in the fridge overnight. When the dough has doubled in size, using a floured fist, punch the dough down to knock it back then knead it for just 1 minute. Brush a 23cm spring-form tin with melted butter, then dust with flour. Divide the dough into 8 equal pieces, each weighing about 90g. Keep all dough covered with a clean tea towel while you work with one ball of dough. On a very lightly floured work surface, place one ball of dough.2 likesReply
rachelallencooksVerifiedOn a very lightly floured work surface, place one ball of dough. Fold the edges, all the way round, into the centre of the ball of dough, squashing it down in the centre as you go. Turn the ball over so that the folded side is on the underside and the smooth side is on top. Roll the ball gently under the palm of your hand to make a round roll then place into the prepared tin. Repeat with all the other balls of dough so that you end up with 7 around the sides, spaced apart, and one ball in the centre. Now cover with the tea towel again and place on the worktop or somewhere a little warmer, again not above 45’C , and allow to rise again until almost doubled in size, about 35-45 minutes. Preheat an oven to 200’C. The dough is ready when you make a little dent with a floured finger and it doesn’t spring back. Also, the balls of dough should have joined together at this stage. Whisk the egg with a pinch of salt and brush very gently over the top of the risen bread. Place the bread in the lower part of the preheated oven to bake for 30-40 minutes. The dough, out of the tin, should sound hollow when you tap it on the base. If you wish you can bake the bread out of the tin for the last 5 minutes of cooking time. Place on a wire rack to cool.2 likesReply
leanwithlesleyLooks delicious, reminds me of your ciabatta/tabata 😂❤️Reply
dunnesstoresVerified
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