Tag: Blueberries

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Buttermilk #pancakes @simplybetterds by @nevenmaguire @macneanhouse

https://www.instagram.com/tv/CaSTyzcJjo8/?igshid=MDJmNzVkMjY=


simplybetterds

Pancake Tuesday is only one week away! Watch our brand ambassador @nevenmaguire show you how to prepare these delicious Buttermilk Pancakes with a range of Simply Better toppings using our Handmade Toffee Sauce from @whatsforpudding.ie our Mixed Berry Preserve from @wexford_preserves and our Frozen Irish Strawberries from @clarkesfreshfruit
Shop the Simply Better Collection in your local @dunnesstores

Simply Better Pancake Board
Ingredients (Serves 4)
2 Simply Better Free Range Corn Fed Large Eggs
2 Cups (250g) Plain Flour
2 Tbsp. Caster Sugar
½ Tsp Baking Powder
½ Tsp Baking Soda
2 Cups (480ml) Buttermilk
Pinch of salt
40g Butter, melted plus an extra 10g for frying the pancakes
To Serve:
For the Blueberry Sauce:
100ml Simply Better Organic Grade A Canadian Maple Syrup
1 Punnet of Fresh Blueberries
Juice and zest of half a lime
1 Tsp Cornflour, mixed with cold water (Optional)
For the Mixed Berry Compote:
1 Bag of Simply Better Expertly Grown Irish Strawberries
1 Jar of Simply Better Handmade Mixed Berry Preserve
1 Tsp Vanilla Extract
For the Caramelised Bananas:
Simply Better Handmade Sea Salted Toffee Sauce
3 Bananas
100g Pecan Nuts
Method:
1. Place all of the pancake ingredients in a large bowl and whisk to combine. Leave to rest for 10 minutes before using.
2. Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
3. Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
4. To make the blueberry sauce, add the maple syrup, lime juice, zest and blueberries to a saucepan and simmer over a medium heat. For a slightly thicker sauce, add the cornflour to the sauce and cook through for 1-2 minutes.
5. To make the fruit compote, add the frozen mixed berries, berry preserve and vanilla to a saucepan and simmer over a medium heat for 4-5 minutes.
6. To make the caramelised bananas, heat the toffee sauce in a small frying pan over a medium heat. Slice the bananas and add to the sauce pan along with the pecan nuts. Toss to combine.

#brandambassador #pancakes #recipe #recipes #cooking

51w

Posted on

Buttermilk pancakes @simplybetterds by @nevenmaguire @macneanhouse

https://www.instagram.com/tv/CaSTyzcJjo8/?igshid=MDJmNzVkMjY=


simplybetterds

Pancake Tuesday is only one week away! Watch our brand ambassador @nevenmaguire show you how to prepare these delicious Buttermilk Pancakes with a range of Simply Better toppings using our Handmade Toffee Sauce from @whatsforpudding.ie our Mixed Berry Preserve from @wexford_preserves and our Frozen Irish Strawberries from @clarkesfreshfruit
Shop the Simply Better Collection in your local @dunnesstores

Simply Better Pancake Board
Ingredients (Serves 4)
2 Simply Better Free Range Corn Fed Large Eggs
2 Cups (250g) Plain Flour
2 Tbsp. Caster Sugar
½ Tsp Baking Powder
½ Tsp Baking Soda
2 Cups (480ml) Buttermilk
Pinch of salt
40g Butter, melted plus an extra 10g for frying the pancakes
To Serve:
For the Blueberry Sauce:
100ml Simply Better Organic Grade A Canadian Maple Syrup
1 Punnet of Fresh Blueberries
Juice and zest of half a lime
1 Tsp Cornflour, mixed with cold water (Optional)
For the Mixed Berry Compote:
1 Bag of Simply Better Expertly Grown Irish Strawberries
1 Jar of Simply Better Handmade Mixed Berry Preserve
1 Tsp Vanilla Extract
For the Caramelised Bananas:
Simply Better Handmade Sea Salted Toffee Sauce
3 Bananas
100g Pecan Nuts
Method:
1. Place all of the pancake ingredients in a large bowl and whisk to combine. Leave to rest for 10 minutes before using.
2. Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
3. Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
4. To make the blueberry sauce, add the maple syrup, lime juice, zest and blueberries to a saucepan and simmer over a medium heat. For a slightly thicker sauce, add the cornflour to the sauce and cook through for 1-2 minutes.
5. To make the fruit compote, add the frozen mixed berries, berry preserve and vanilla to a saucepan and simmer over a medium heat for 4-5 minutes.
6. To make the caramelised bananas, heat the toffee sauce in a small frying pan over a medium heat. Slice the bananas and add to the sauce pan along with the pecan nuts. Toss to combine.

#brandambassador #pancakes #recipe #recipes #cooking

51w

Posted on

Have a fresh and light start to the day with @keelingsfruits berry granola parfait. #Breakfast

 
keelings sunday parfait

11h11 hours ago

 
 

Have a fresh and light start to the day with a berry granola parfait.

Ingredients:
• 245g greek yoghurt
• 122g granola
• 50g Keelings strawberries (sliced)
• 50g Keelings blueberries
• Maple syrup or honey (optional)

Method:
1. Take two tumbler glasses and add 3 Tbsp. yogurt.
2. Add 3 Tbsp. granola and top with Keelings berries.
3. Repeat layers one time.
4. Dollop 1 tsp. yoghurt and sprinkle with granola.
5. Top with Keelings blueberries & strawberries.
6. Add maple syrup or honey if desired.
7. Serve and enjoy! 

Posted on

Keeling’s Blueberry & Raspberry Breakfast Pudding #nutrition 🍮

Blueberry & Raspberry Breakfast Pudding
Ingredients
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.
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Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate @dunnesstores

https://www.instagram.com/reel/C_kr8_TMKDG/?igsh=ZnB4NWl1aHIweGw5

donalskehan

and

dunnesstores

Paid partnership

Original audio

Liked by mekhla_sinha and others

  • donalskehan's profile picturedonalskehan
  • Cheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate | Summer ending doesn’t mean ice cream is off the menu and this straightforward method of making this ice cream might just convince you to take the plunge and make your own. Even if you don’t, and use shop bought, the trick of roasting frozen berries with a sprinkle of grated white chocolate will make you wonder why you haven’t been doing this for years, with ingredients as always from @dunnestores 🍦🍓 Give it a go this weekend!

    Serves: 4
    Time: 35 mins + overnight freezing time

    For the ice cream:
    2 vanilla pods, split in half, seeds scraped
    200g condensed milk
    600ml double cream
    2 tsp flaky sea salt

    For the roasted frozen berries:
    300g frozen mixed berries 
    3 tbsp caster sugar
    1 tbsp cornflour
    Juice of a lemon

    To serve:
    100g white chocolate, grated

    1. Put the condensed milk, cream and vanilla pods & seeds into a large bowl. Using an electric mixer, whisk the mixture until thickened and stiff peaks form. Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid, cover and freeze overnight or until solid.
    2. When you are about 25 minutes away from serving, preheat the oven to 180°C/160°C fan /350°F/Gas Mark 4.
    3. Add the berries to a deep tray with the caster sugar, cornflour and lemon juice. Mix well to combine, add to a baking tray and transfer to the oven to roast for 15 minutes, stirring halfway, until the berries are broken down, glossy and juicy.
    4. Remove the berries from the oven and allow to cool slightly then serve the ice cream into bowls. Top with the slightly warm berries then drown everything in the grated white chocolate.1d
Posted on

Keeling’s Blueberry & Raspberry Breakfast Pudding #nutrition 🍮

Blueberry & Raspberry Breakfast Pudding
Ingredients
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.