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.
Still obsessed with rhubarb. It’s in peak season now—tart, sturdy, and showing up in everything. We made a classic rhubarb tart today, no frills, just letting the fruit do its thing & omg it was delish!!
Also practiced French omelettes (the kind where one second too long ruins everything) and made a fresh chicken stock that’s going to carry half the meals this week.
#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores
Ingredients (Serves 4) 2 Simply Better Irish Corn Fed Chicken Fillets 2 Simply Better Irish Free Range Corn Fed Large eggs 2 Tbsp. Simply Better Organic Irish Jersey Milk 150g Simply Better Rustic Ciabatta Breadcrumbs 50g Simply Better Parmigiano Reggiano grated, plus extra to garnish 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil 1 Tub Simply Better Italian Mozzarella, cut into 4 slices 1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce 25g Butter 75g Plain Flour A small handful of fresh basil leaves
To serve: 300g Simply Better Italian Bronze Die Spaghetti, cooked Mixed Leaf Salad
DIRECTIONS 1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.
2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.
3. Preheat the oven to 180°C (350°F/gas mark 4).
4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.
5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.
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.
I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!
SERVES 6–8
900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
900ml (1½ pints) lamb or chicken stock
50g (2oz) pearl barley, washed
225g (8oz) potatoes, cut into chunks
225g (8oz) carrots, thickly sliced
225g (8oz) leeks, well trimmed and
thickly sliced
225g (8oz) pearl onions, peeled
100g (4oz) rindless piece of smoked
bacon, diced
2 fresh thyme sprigs
sea salt and freshly ground
black pepper
chopped fresh flat-leaf parsley,
to garnish
turnip mash with crispy bacon and onion, to serve (optional)
colcannon, to serve
1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in
the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.
2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.
3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.
Oatmeal, Cranberry and White Chocolate Cookies
This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.
275g (10oz) Flahavan’s
Progress Oatlets
225g (8oz) butter, at room
temperature
150g (5oz) caster sugar
100g (4oz) plain flour, plus a little
extra for dusting
½ tsp baking soda
100g (4oz) dried cranberries,
roughly chopped
100g (4oz) white chocolate,
finely chopped
Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.
Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.
