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
Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!
RECIPE ⬇️ Healthy Tropical Ice Cream 🍨🍍🥭🌴🥥 Follow @babyledfeeding for easy summer recipes that are great for babies AND busy families too.
The ice cream is so creamy, the way ice cream should be. All of the ingredients are from your local @dunnesstores – and if you get a chance try the new Mango yogurt drink. It is so delicious and a great way to get live cultures into kids during the summer months.
350g Bag Frozen Pineapple (or fresh) Cream from 1 can full fat coconut milk (keep in the fridge for 2 hours) 1 tsp vanilla extract (optional) 500ml Mango Yogurt drink (or natural yogurt) Juice 1 lemon
1 fresh mango 1/2 tsp turmeric
4 tbsp desiccated coconut (optional but worth it!)
Add the pineapple, coconut cream (keep the milk for another recipe), vanilla, 3/4 of the mango drink (375ml) and lemon juice to a food processor and blend until smooth and creamy.
Pour into a freezer proof dish.
Cut the mango flesh and add to a blender with the turmeric and the remaining mango yogurt drink, then blend until it is a vibrant yellow.
Pour over the coconut and pineapple mixture and use the back of a spoon to swirl it around.
Freeze for around 4 hours or until it is set
Add the coconut an oven dish and airfry at 180ºC/350ºF for 5 minutes. It browns really quickly so check it often. Stir and cool.
CREPE PIZZA PANCAKE TUESDAY 🍕🥞 FOLLOW @babyledfeeding for easy baby led weaning recipes that you can also eat as a busy parent too!
This is one of the best Pancake Tuesday recipes I’ve ever made. It’s so quick and easy and amazing if you are a busy mum and don’t want to stand at the cooker flipping pancakes for hours…which usually is what happens in my house.
As a baby led weaning finger food, cut into thin strips, making sure the peppers are really soft, then serve with a side of fruit and a preloaded spoon with something like thick Greek yogurt.
All of the ingredients are from your local @dunnesstores. Comment RECIPE and I’ll send the recipe straight to your DMs.
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.
METHOD Heat the oil in a frying pan over a medium high heat. Cook the cod in the pan for 2 minutes each side and for the final minute, add 1 tbsp of the teriyaki sauce and turn the fish in the sauce to coat. Remove the fish from the pan to serving plates and keep warm. Stir fry the carrot, scallions and garlic in the pan for 1 minute before adding in the remaining teriyaki sauce and toss to coat. Serve the veg with the fish and garnish with some fresh scallions and sesame seeds
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 Satay Style Baked Chicken recipe from our brand ambassador @nevenmaguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients in your local @dunnesstores
Method Put the curry paste in a shallow dish with half of the coconut milk and crumble in two pieces of the palm sugar. Mix with a fork to form a smooth paste, then add the chicken and mix well to combine. Cover with cling film and leave to marinate for at least 1 hour, although the longer the better. Remove from the fridge about 20 minutes before you plan to cook it.
To make the peanut-coconut sauce, add the peanut butter with the soy & ginger sauce, sweet chilli sauce, lime juice, the remaining palm sugar and coconut milk to a saucepan and stir over a gentle heat to make a smooth sauce. Transfer to a bowl and set aside until needed.
Preheat the oven to 200°C (400°F/Gas Mark 6). Arrange the chicken on a baking tray and bake for 35-40 minutes until the chicken is cooked through and golden brown. Remove from the oven and arrange on a platter, then scatter over the fresh chilli and coriander. Tuck in the lime wedges and serve straight to the table with the rice and peanut-coconut sauce for dipping.
NEVEN’S TOP TIP
To make this an easy family tray bake, add a packet of baby potatoes that you’ve halved and tossed in a little oil to the chicken before roasting.
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