Today I got to visit @dunnesstores new store in @dundrumtc wow what a stunning store congratulations to all the team in making this happen and best of luck to all the designers too 👏👏 I was so happy and proud of our cookwear kitchen and can’t wait to go back soon and do a cookery demo there it was amazing a lot of hard work went into this thank you to my team im delighted hope you get to visit this stunning store soon 🥰 #shopping#cookwear#fun#pots#pans#cookwithnevenmaguire6w
#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry
Frangipane Topped Mince Pies Ingredients (Makes 24) 1 Packet Simply Better All Butter Shortcrust Pastry, thawed Plain Flour, for dusting 1 Jar Simply Better Mincemeat Flaked almonds, to garnish
For the Frangipane 150g Butter 150g Caster Sugar 3 Simply Better Free Range Corn Fed Large Eggs 150g Ground Almonds 1 Tbsp. Plain Flour 1 Tsp Vanilla Extract Zest of 1 Lemon
Method 1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).
2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.
3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.
Dunnesstores Verified We love a good smoothie bowl 🥣 Start the day off with a delicious smoothie bowl recipe packed with fresh mango, passionfruit and lime 🥭 all only 49c each ✨
Makes 2 Ingredients: 1 mango, ripe and cut into chunks 1/2 lime juice 1 tbsp chia seeds 4 tbsp Dunnes Stores Unsweetened Coconut Drink Handful of ice
This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.
Ingredients 1 packet Simply Better French Made All Butter Croissants 1 packet Simply Better Italian Prosciutto Di Parma 6 Simply Better Irish Free Range Corn Fed Large Eggs 2 Tbsp. Simply Better Jersey Cream 1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar 2 Tsp. Finely Snipped Fresh Chives Simply Better Oriel Sea Salt and Freshly Ground White Pepper Simply Better Handmade Tomato Relish, to serve
Method Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.
Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.
Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.
Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
Our Double Savers make midweek meals simple and delish without breaking the bank ✅✅ Try this tasty Black Bean Stir Fry using ingredients from our own label range 😋
INGREDIENTS 325g Dunnes Stores Stir Fry Irish Beef Strips 475g My Family Favourites Black Bean Sauce 1 head Dunnes Stores Fresh Broccoli 150g Dunnes Stores Sliced Mushrooms 250g Dunnes Stores Jasmine Rice
METHOD Heat a large frying pan or wok over a medium, high heat and add some cooking oil. Stir fry the vegetables until just charred and barely cooked. Remove from the pan and set aside. Add the rest of the oil to the pan and stir fry the beef until cooked and browned all over. Add the cooked vegetables back to the pan along with the black bean sauce and stir through until piping hot and coated evenly. Serve over steaming rice. Optional: garnish with coriander to serve.
This recipe for Bangers & Cheesy Mash from our Simply Better brand ambassador @nevenmaguire is the perfect comfort food. Find the full recipe below:
Bangers & Cheesy Mash with Caramelised Red Onion Gravy Ingredients (Serves 4) 2 Packs Simply Better Irish Pork Spring Onion & Black Pepper Sausages 2 Tubs Simply Better Irish Made Beef Gravy 3 Tbsp. Simply Better Handmade Caramelised Red Onion Relish 1 Tbsp. Simply Better Italian Extra Virgin Olive Oil 1 Tbsp. Simply Better Italian Balsamic Vinegar Steamed Greens, to serve Cheesy Mash 100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated 750g Rooster Potatoes, cut into chunks 75g Butter Method 1. Preheat the oven to 200°C (400°F/Gas Mark 6). Place the sausages on a baking tray lined with parchment paper, drizzle with the olive oil and cook in the oven for 25 minutes, turning halfway through cooking to ensure they are golden brown on all sides. 2. To make the mash, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 1-2 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher or pass through a potato ricer until smooth. Beat in the cheese and butter and season to taste. 3. To make the gravy, heat the gravy in a saucepan over a medium heat, whisk in the caramelised red onion relish and balsamic vinegar and simmer for 2-3 minutes. 4. To serve, place a large spoonful of mash in the centre of a plate or serving bowl. Top with 3 of the roasted sausages and pour over the onion gravy. Serve with some of the steamed greens.
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