These yoghurt scones are the perfect kickstart to your day or lovely as a lunchtime treat. We love to serve them topped with a spoon of jam and a dollop of Glenilen yoghurt.
Ingredients
Dough
125 g Glenilen Natural Yoghurt
200 g plain flour
1 tsp bicarbonate of soda
20 g wheat bran
30 g honey
25 g butter
110 g dried fruit
70 ml buttermilk
1 egg, egg wash
Method
Preheat your oven to 200C/180C fan.
Line a tray with parchment paper & set aside.
Into a mixing bowl, sieve in the flour and soda.
To this add the bran and mix.
Add the cubed butter and with clean hands, rub together to blend.
At this stage, add the Glenilen Natural Yoghurt, honey and buttermilk.
Mix to form a soft scone dough.
Roll on a lightly floured surface to a thickness of 2″.
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.
Creamy Chicken & Spinach Pasta | I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his family. Ingredients from @dunnesstores 💛
Serves: 4 Time: 30 mins
300g tagliatelle 1 tbsp olive oil A knob of butter 400g skinless chicken breasts, sliced into thick strips 3 garlic cloves, peeled and finely chopped 50g ready-to-use sun-dried tomatoes 150g baby spinach leaves 250ml single cream Parmesan shavings, to serve Basil leaves, to serve Sea salt and freshly ground black pepper
1. Cook the pasta according to the instructions on the packet. Heat the butter and olive oil in a large frying pan and, when foaming, fry the chicken for about 4–6 minutes or until cooked through. Season with salt and pepper before adding the garlic, sun-dried tomatoes, spinach and fry until the spinach has wilted. 2. Add the cream and bring to a steady simmer for 3–4 minutes. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway with some fresh basil leaves & Parmesan shavings.6d
bordbia A quick and light lunch option with a hint of sweetness. Why not try our strawberry, feta salad this weekend? 🍓 For this and more strawberry recipes, visit out website. #CelebrateStrawberrySeason1w
ballymaloecookeryschool
_mariaharte_Currently making blackberry and sweet geranium jam from a jackpot of blackberries on my evening stroll! 🌞
Foodaware 