Tag: Dunnes Stores

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Mini pancakes with blueberry coulis recipe 🥞 @dunnesstores #babyledfood #weaning

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  • Mini pancakes for your mini me 🥞 try this delicious recipe from @babyledfeeding – suitable for the whole family!

    Makes 12 Pancakes

    Ingredients:
    125ml buttermilk
    125ml ricotta cheese
    2 eggs
    Zest and juice lemon
    140g self raising flour
    200g blueberries
    1tbsp water
    Butter to cook

    Method:
    Add the buttermilk, ricotta, eggs and lemon zest and juice to a mixing bowl and stir until smooth, then add the flour and stir until fully combined.

    Melt a little butter in a pan, then using an ice cream scoop divide the mixture in mini pancakes. Wait until the pancakes start to bubble on the top, then flip over and fry both sides until golden brown.

    Meanwhile, add the blueberries to a saucepan along with the water. Bring to a bubble, then reduce to the heat to a simmer stirring until the blueberries have softened slightly. Then remove from the heat and leave to cool.

    Serve the pancakes with an extra sprinkle of lemon zest then top with the blueberries coulis.15h
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Neven’s Chicken Pot Pie @simplybetterds – see his demo on Instagram

This Chicken Pot Pie recipe from our @ simplybetterds brand ambassador Neven Maguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients online and in store.

Chicken Pot Pie
Ingredients (Serves 4)
3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes
1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons
1 Tub Simply Better Irish Made Poultry Gravy
2 Tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil
1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
1 Block of Simply Better Ready to Roll All Butter Puff Pastry, thawed
250ml Simply Better Single Source Irish Jersey Cream
50g Butter
2 Carrots, diced
2 Celery Sticks, diced
1 Large Onion, diced
2 Cloves Garlic, crushed
100g Frozen Peas
1 Tbsp Fresh Thyme Leaves
Egg Wash (1 Egg and 2 Tbsp Milk beaten together)
Sea Salt & Freshly Ground Black Pepper

Method
1. Preheat the oven to 200°C (400°F/Gas Mark 6).
2. Heat the rapeseed oil and butter in a large non-stick frying pan over a medium heat. Add the diced onion, garlic, carrots, celery and sauté for 2-3 minutes until softened. Add the bacon lardons to the pan along with the thyme leaves and mix well.
3. Add in the cubed chicken and season generously with salt and pepper. Cook the chicken for 3-4 minutes until lightly browned on all sides.
4. Pour in the poultry gravy, basil pesto and cream to the pan and stir well to combine then add the frozen peas. Transfer the chicken and vegetable mix to an ovenproof dish and allow to cool for about 25-30 minutes.
5. Roll out the pastry to fit the size of the dish. Place the pastry on top of the dish and brush with the egg wash. Bake in the oven for 25-30 minutes until the pastry has puffed up and become golden brown.