Tag: health

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Egg & dairy free pancakes – toppngs: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores

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  • The perfect snack for your little ones this Pancake Tuesday 🥞 Try this Egg and Dairy Free Pancakes from @babyledfeeding, full recipe below!

    Makes 12 Pancakes

    1 tbsp milled chia seeds
    3 tbsp warm water
    180ml (3/4 cup) almond milk
    140g (1 cup) self-raising flour
    Drizzle olive oil

    Toppings

    Plant-Based 🌱
    • Smooth peanut butter, sliced banana, squash blueberries and a sprinkle of milled chia seeds.
    • Chocolate spread (made with mashed banana + 1/4 tsp cocoa powder), sliced strawberries, passionfruit and mint leaves.

    Dairy Toppings 🧀
    • Smooth goat cheese, sliced avocado, finely chopped coriander.
    • Greek yogurt (or swap for a plant-based yogurt), sliced kiwi, finely crushed seeds.

    Add chia seeds and warm water to a small bowl, stir then leave to sit for about 2 minutes until it turns into a jelly substance.

    Pour the almond milk into a mixing bowl then add the chia mixture and flour, then stir until it is smooth and combined.

    Heat a little olive oil on a pan, then divide the mixture into small portions. Fry both sides until golden.

    To serve pick your favourite topping choice. Smooth on the sauce then top with your choice of fruit, crushed seeds or finely chopped herbs.2d
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Spring lamb chops with salsa verde @rachelallencooks #foodaware

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rachelallencooks
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Here’s a really quick and easy recipe for Spring lamb chops with mint salsa verde, just delicious at this time of the year.
Serves 4-6

For the mint salsa verde:
Makes 150ml

1 handful of parsley leaves
1 handful of mint leaves
grated zest and juice of 1 small lemon
1 clove of garlic, crushed
1 tbsp capers, rinsed
50ml extra virgin olive oil
black pepper

lamb chops (2-3 per person)
1 – 2 tbsp extra virgin olive oil
salt and pepper

First make the salsa verde, put the mint, parsley, lemon zest, garlic and capers into a food processor and whiz until it’s all finely chopped. Add the lemon juice and olive oil (add more oil if you want it a bit more runny). Check the seasoning – it might not need salt, as the capers can be quite salty.

Next cook the lamb chops, remove excess fat from the chops, but leave about ½ cm still on. Drizzle with olive oil and season with pepper. Place a frying pan or grill pan on a high heat. When it’s good and hot add the lamb chops and sprinkle with a little salt and more pepper. Cook for approximately 3 minutes on each side. Remove to a plate, cover and leave to rest in a warm oven for 5 minutes.
Serve with a good drizzling of the salsa verde.
#mint #salsaverde #springlamb
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Neven Maguire makes Spaghetti Carbonara @dunnesstores Italian ♥️ cuisine

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  • This Spaghetti Carbonara uses just four simple ingredients along with some salt and pepper and is ready in less than 15 minutes. Find the full recipe from our @simplybetterds brand ambassador @nevenmaguire below:

    Ingredients
    1 Pack Simply Better Italian Bronze Spaghetti
    2 Packs Simply Better Guanciale Pepato, cut into strips
    4 Simply Irish Better Free Range Corn Fed Large Eggs and 2 Yolks
    1 Pack Pecorino Romano PDO, finely grated
    Simply Better Oriel Sea Salt and Freshly Ground Black Pepper

    Method
    1. Bring a large saucepan of water to a rolling boil. Season with salt and cook the spaghetti for 10 minutes until al dente.
    2. Meanwhile, heat a non-stick frying pan over a high heat. Sauté the Guanciale for 2-3 minutes until crisp. Drain off the excess fat and tip on to a plate to cool.
    3. Beat the eggs and yolks in a mixing bowl until lightly and fluffy. Season generously with pepper and fold in most of the pecorino, reserving some to garnish.
    4. Drain the spaghetti, reserving a small cupful of the cooking water and immediately tip into the bowl with the egg mixture. Add most of the Guanciale, reserving some for garnishing, and toss with a tongs until evenly combined. The heat of the spaghetti will be enough to create a smooth silky sauce – you can add a little of the reserved cooking water if you think it needs it. Divide among bowls and garnish with the rest of the Guanciale and Pecorino to serve.

    Neven’s Top Tip: Reserving a small cupful of the pasta cooking water when draining can be used to enhance the silkiness of the cooking sauce before serving3d