Pick up our autumn leaflet in store to make the new term a good one ✔️ From lunchbox loves and midweek meal ideas for less to back-to-school and back-to-college value 🥘 🥕 🎒
NUT FREE GRANOLA BARS 👶🏻 Follow @babyledfeeding for recipes both you and your baby will love 🥰🥰🥰
Made using the very best of @dunnesstores ingredients; seeds, oats, flaxseed and lightly spiced, these flapjacks are great for little ones when you’re out and about. You can also crumble them up too and sprinkle over Greek yogurt for another yummy treat.
☀️ Great for breakfast 🤰🏻Great for Mums (and Dads too) 👧🏻 Great as an afterschool snack 📚 SUPER as a lunchbox filler 💯 AND 100% Kid approved
💌 Comment RECIPE and I’ll DM it straight to your inbox and don’t forget to save for later.
✨QUICK Breakfast Ideas (that tastes like cake!) 🍓 You are going to want to save this recipe for my Strawberry Shortcake Baked Oats. They are SO good!
⏰ Make up the mixture the night before, in the morning pop in the oven, then go get the family ready for work or school. If you cook for a little longer, you can cut into oat bars which are perfect for little hands and great as a daytime snack (so not just for breakfast. Made using the best of ingredients from your local @dunnesstores ❤️
Prep time 5 mins Cook time 25 mins
Serves 1 adult and 2 children (double up the ingredients as needed)
✨Ingredients 2 bananas 1 cup oats 1/2 cup finely crushed seeds (I used pumpkin and sunflower) 1 cup milk of your choice 3 tbs strawberry chia jam (strawberries + chia seeds) Frozen Strawberries halved
✨ How to make them
Preheat oven to 180oC.
Mash the banana in a baking dish, add in the oats, crushed seeds and milk and stir well until fully combined.
Stir in the strawberry chia jam, then top with the chopped strawberries.
Bake for 20-25 minutes. The longer you leave it the more it will set.
This Spaghetti Carbonara uses just four simple ingredients along with some salt and pepper and is ready in less than 15 minutes. Find the full recipe from our @simplybetterds brand ambassador @nevenmaguire below:
Ingredients 1 Pack Simply Better Italian Bronze Spaghetti 2 Packs Simply Better Guanciale Pepato, cut into strips 4 Simply Irish Better Free Range Corn Fed Large Eggs and 2 Yolks 1 Pack Pecorino Romano PDO, finely grated Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
Method 1. Bring a large saucepan of water to a rolling boil. Season with salt and cook the spaghetti for 10 minutes until al dente. 2. Meanwhile, heat a non-stick frying pan over a high heat. Sauté the Guanciale for 2-3 minutes until crisp. Drain off the excess fat and tip on to a plate to cool. 3. Beat the eggs and yolks in a mixing bowl until lightly and fluffy. Season generously with pepper and fold in most of the pecorino, reserving some to garnish. 4. Drain the spaghetti, reserving a small cupful of the cooking water and immediately tip into the bowl with the egg mixture. Add most of the Guanciale, reserving some for garnishing, and toss with a tongs until evenly combined. The heat of the spaghetti will be enough to create a smooth silky sauce – you can add a little of the reserved cooking water if you think it needs it. Divide among bowls and garnish with the rest of the Guanciale and Pecorino to serve.
Neven’s Top Tip: Reserving a small cupful of the pasta cooking water when draining can be used to enhance the silkiness of the cooking sauce before serving3d
Start yours and your baby’s day off right with these delicious and super nutritious breakfast muffins. Made using wholesome ingredients like carrots, apples, sunflower seeds, Greek yogurt and wholemeal flour, these muffins are the perfect breakfast finger food for your little one to enjoy in the morning.
To serve to babies – Ensure you are always sitting with your baby when they are eating. Serve a mini muffin with a side of fruit. I like to use sliced pear, mango or strawberries.
For older children serve 2 mini muffins or 1 large muffin in their lunchbox.
These muffins are perfect for school as they contain no sugar whatsoever!
The only sweetness comes from the delicious apple. You can make them even sweeter by adding a mashed banana to the mixture. @babyledfeeding
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
☘️CRISPY Smashed Potatoes with Green Goddess Dip🍀 These were seriously addictive! I found all my ingredients at my local @dunnesstores. I love that they have such amazing quality Irish produce. It’s made all the difference in this recipe. Check out the full step by step below ⤵️
Goddess Green Sauce 1 avocado Handful fresh coriander Handful fresh parsley 50g (1/3 cup) cashews 1 tbsp extra virgin olive oil 80ml (1/3 cup) water 1-2 cloves roasted garlic (better for little tummies) Juice 1/2 lime Season with black pepper
Preheat oven to 180ºC.
Boil the potatoes until cooked. They should be soft on the inside but not falling apart. Empty onto a baking tray lined with parchment. Cut a cross into each one, then smash using a glass or cup. Drizzle over a little olive oil, then roast for 25-30 minutes.
To make the Goddess sauce, add all of the ingredients to a blender and blend until smooth.
Serve the potatoes with fresh coriander leaves and dip!
👶🏻 For Babies, cut the potatoes into wedges and roast without smashing. Remove from the oven before they turn crispy to keep them really safe.
We have partnered up with @sabarestaurantdublin to create our new @simplybetterds Thai Food range. Watch our brand ambassador @nevenmaguire learn how to make this delicious Phad Thai with Chef Yo. Find the full recipe below and shop the ingredients in your local @dunnesstores.
Method: 1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side. 2. Bring a wok to a medium to high heat, add the oil, then the chicken and stir for 2 minutes before adding the prawns and stir for another minute. 3. Bring the chicken and prawn to one side of the wok. Add the remaining oil and the beaten eggs. 4. Stir quickly and mix the egg with the chicken and prawns. 5. Add the noodles, stir for 1 minute until the noodles start to soften. 6. Then add the sauce and stir well to cover the noodles. 7. Add the bean sprouts and spring onions. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy. 8. Serve in warmed bowls with a sprinkle of the crushed peanuts, fried shallots and dried chillies.2d
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