☘️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.
To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
This or That: Christmas Edition with Neven Maguire!🎄
We’re getting into the festive spirit with a little Christmas fun – Neven style! Let us know – are you team Traditional Turkey or Slow-Roast Ham? Brussels sprouts or carrots and parsnips? Let the festive debates begin! 👇✨
Make your mark this Christmas by always looking out for the Bord Bia Quality Mark when choosing your festive food favourites.
And don’t forget – tune into Neven’s Christmas in Limerick on RTÉ One tonight at 8pm for Part 1! Proudly sponsored by Bord Bia 💚
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.
We are delighted to be working with the Dunne family from @KillowenFarm in Co. Wexford to source our Irish Made Yogurts. The yogurt is made with milk from the Dunne family’s dairy herd. They also produce the berry compotes for our yogurts using Irish grown fruit.
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
This Creamy Pasta with Green Beans is honestly so good I could eat it every day! Ittakes just 5 minutes to prep, pop in the oven for 30 minutes and you have a dinner that is perfect for you AND your baby…without any effort.All of the ingredients are from your local @dunnesstores (you have to try the Le Roule Cheese 🤤
Just comment RECIPE and I’ll send it straight to your inbox.
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