Tag: Foodaware

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Irish Strawberry Baked Cheesecake @Neven Maguire @simplybetterds

https://www.instagram.com/reel/DaIkL14gY-9/?igsh=aTgwYWh0Y3l1Yjhj

dunnesstores

Original audio

  • #Ad | Strawberry season is in full swing and this Irish Strawberry Baked Cheesecake from our @simplybetterds brand ambassador @Neven Maguire is the perfect way to use our delicious Simply Better Irish strawberries from @clarkesfreshfruit. Find the recipe below and shop the ingredients online or in your local @dunnesstores

    Ingredients | Serves 6-8

    FOR THE BASE
    1 Pack Simply Better Normandy Butter Vanilla Sablé Biscuits
    60g Simply Better Abernethy Sea Salted Butter, melted
    FOR THE CHEESECAKE FILLING
    3 Tubs Simply Better Irish Original Cream Cheese
    180g Simply Better Greek Yogurt (10% Fat)
    200g Caster Sugar
    3 Simply Better Irish Free Range Corn Fed Large Eggs
    1 Tsp. Vanilla Extract

    FOR THE TOPPING
    1 Bag of Simply Better Frozen Irish Strawberries
    1 Pack Simply Better Irish King Strawberries, sliced
    3 Tbsp. Water
    3 Tbsp. Sugar
    1 Tbsp. Cornflour

    Method
    1. Preheat the oven to 180°C Fan.
    2. Combine the frozen strawberries, water, sugar and cornflour in a saucepan and bring to the boil, reduce the heat then simmer for 5-10 minutes until the strawberries are soft, then hand blend and simmer again for a further 10 minutes until reduced and thickened. Allow to cool before you stir in the fresh strawberries.
    3. Blitz the biscuits until you achieve fine breadcrumbs and mix through the melted butter.
    4. Line a spring form tin with baking parchment so that it is coming up the sides. Tip the biscuit into the base and spread out with the back of a spoon. Bake in the preheated oven for 8 minutes. Remove and allow to cool.
    5. Reduce the temperature of the oven to 160°C Fan.
    6. Mix all of the cheesecake filling ingredients until well combined. Pour over the cooled base and bake for 45-50 minutes, it should have a slight wobble in the centre. Turn off the oven and allow it to sit for another 10-15 minutes before removing. Allow to cool then leave to chill in the fridge overnight.
    7. Top with the strawberries before serving.1w
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#DalkeyLobsterFestival @dalkeylobster @dlr.tourism

https://www.instagram.com/reel/DO0sYX6CHyn/?igsi=MTB4bHIzcmNmbGl3OA==

dalkeylobster

and

dlr.tourism

Dalkey, Ireland

  • A little look behind the scenes of last year’s incredible Dalkey Lobster Festival… 🦞✨

    From the early morning preparations to the buzz on the streets, it’s all worth it to create an unforgettable weekend in Dalkey.

    And the best part? We’re doing it all again! 🙌

    📍 Save the date: 22nd & 23rd August
    We can’t wait to welcome you back for another weekend of amazing food, live entertainment, family fun and, of course, plenty of lobster! 🦞❤️

    @dlr.tourism
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Strawberry Smoothie Bowl @bordbia  🍓 😋

https://www.instagram.com/reel/DN0Gv65WiZo/?igsh=MXNxcnBsZnhzdWY2cw==

bordbia

This Strawberry Smoothie Bowl is the perfect way to get plenty of strawberries into an easy-to-make breakfast or lunch that everyone in the family will enjoy. 🍓

Serves: 2

Ingredients
200-250g Bord Bia Quality Mark strawberries, fresh or from frozen.
2 small bananas
6 tablesp. Greek-style yoghurt
2 teasp. coconut flakes
4 tablesp. granola (shop-bought)
1 teasp. chia seeds
Fresh mint sprigs, to decorate (optional)

•If using fresh strawberries, cut off the stalks and put into a blender, reserving a few of the berries for decoration.
•Peel the bananas and cut into slices, then add three-quarters into a blender (reserving the rest to decorate).
•Add the yoghurt and blitz to a smooth puree and using a spatula put into small serving bowls. Place in the freezer for a few hours at this point to firm up.
•Decorate the smoothie bowls with the rest of the banana, reserved strawberries, the coconut flakes and sprinkle over the granola and chia seeds.
•Finish off with with the mint sprigs and enjoy!

Head to our website where you can find more delicious strawberry recipes, link in bio. 🌞

#BordBia #BordBiaRecipe #Strawberries #Strawberry #StrawberryRecipe #StrawberrySeason #BestInSeason #RipeandReady

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Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹

flahavans

Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats

Serves 18 cookies|Takes 25 minutes

INGREDIENTS:
150g Flahavan’s Jumbo Porridge Oats
100g sprouted buckwheat flour
1 tbsp baking powder
1tsp cinnamon
50g toasted blanched hazelnuts, chopped
200g hazelnut butter
120g tahini
90ml coconut oil
60ml ginger syrup, from stem ginger
60ml maple syrup
90g stem ginger, finely chopped
100g Butlers 70% Dark Chocolate bar, finely chopped

METHOD:
1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment
2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl
3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined
4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger
5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges)
6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water
7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family