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 🥘 🥕 🎒
Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:
Ginger & Lime Baked Cheesecake with Irish Strawberry Compote Ingredients (Serves 6-8) For The Base: 2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed 75g Butter, plus extra for greasing For The Compote: 1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries 250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial For the Filling: 3 Simply Better Free Range Corn Fed Large Eggs 500g Cream Cheese 100g Caster Sugar 1Tbsp Cornflour Finely Grated Rind and Juice of 2 Limes 1 Vanilla Pod, split in half lengthways and seeds scraped out To Serve: Simply Better Single Source Irish Jersey Cream, lightly whipped Method: 1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper. 2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up. 3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk. 4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools. 5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving. 6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
These pancakes are quick to prepare & an ideal recipe for this coming Pancake Tuesday!
A good non stick pan is essential for lovely golden pancakes! Check out Neven’s range Dunnes Stores for non stick pans, lemon juicers, whisks and lots more!…
These pancakes are quick to prepare & an ideal recipe for this coming Pancake Tuesday!
A good non stick pan is essential for lovely golden pancakes! Check out Neven’s range Dunnes Stores for non stick pans, lemon juicers, whisks and lots more!…
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.
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