Bring two saucepans of water up to a boil with a pinch of sea salt.
Blanch the kale in boiling water for 3-4 minutes, refresh under cold water and drain well.
In a blender add the kale, brazil nuts and olive oil blend to a smooth paste.
Cook the linguine following the on pack instructions reserving some of the pasta water, drain and add back to the pan with the kale pesto, butter and a splash of the pasta water over a medium heat. Stir to coat well and serve immediately.
Garnish with chopped brazil nuts and grated parmesan if desired.
This Chicken Pot Pie recipe from our @ simplybetterds brand ambassador Neven Maguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients online and in store.
Chicken Pot Pie Ingredients (Serves 4) 3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes 1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons 1 Tub Simply Better Irish Made Poultry Gravy 2 Tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil 1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil 1 Block of Simply Better Ready to Roll All Butter Puff Pastry, thawed 250ml Simply Better Single Source Irish Jersey Cream 50g Butter 2 Carrots, diced 2 Celery Sticks, diced 1 Large Onion, diced 2 Cloves Garlic, crushed 100g Frozen Peas 1 Tbsp Fresh Thyme Leaves Egg Wash (1 Egg and 2 Tbsp Milk beaten together) Sea Salt & Freshly Ground Black Pepper
Method 1. Preheat the oven to 200°C (400°F/Gas Mark 6). 2. Heat the rapeseed oil and butter in a large non-stick frying pan over a medium heat. Add the diced onion, garlic, carrots, celery and sauté for 2-3 minutes until softened. Add the bacon lardons to the pan along with the thyme leaves and mix well. 3. Add in the cubed chicken and season generously with salt and pepper. Cook the chicken for 3-4 minutes until lightly browned on all sides. 4. Pour in the poultry gravy, basil pesto and cream to the pan and stir well to combine then add the frozen peas. Transfer the chicken and vegetable mix to an ovenproof dish and allow to cool for about 25-30 minutes. 5. Roll out the pastry to fit the size of the dish. Place the pastry on top of the dish and brush with the egg wash. Bake in the oven for 25-30 minutes until the pastry has puffed up and become golden brown.
@myrtlerest we don’t want the curfew to get people down so we are doing a 9pm Myrtle experience. we’ve packaged it up from start tMyrtle Martini, Bia Beag, treacle bread and butter, Clonakilty black pudding, oat crusted Hake and finished with take home Irish Fudge and tea
✨QUICK Breakfast Ideas (that tastes like cake!) 🍓 You are going to want to save this recipe for my Strawberry Shortcake Baked Oats. They are SO good!
⏰ Make up the mixture the night before, in the morning pop in the oven, then go get the family ready for work or school. If you cook for a little longer, you can cut into oat bars which are perfect for little hands and great as a daytime snack (so not just for breakfast. Made using the best of ingredients from your local @dunnesstores ❤️
Prep time 5 mins Cook time 25 mins
Serves 1 adult and 2 children (double up the ingredients as needed)
✨Ingredients 2 bananas 1 cup oats 1/2 cup finely crushed seeds (I used pumpkin and sunflower) 1 cup milk of your choice 3 tbs strawberry chia jam (strawberries + chia seeds) Frozen Strawberries halved
✨ How to make them
Preheat oven to 180oC.
Mash the banana in a baking dish, add in the oats, crushed seeds and milk and stir well until fully combined.
Stir in the strawberry chia jam, then top with the chopped strawberries.
Bake for 20-25 minutes. The longer you leave it the more it will set.
These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning – http://ow.ly/8e6w30fDtZV
These delicious treats can be prepared the night before and cooked to perfection in the morning.
Ingredients
2 large free-range eggs
150ml pot of natural low-fat yoghurt
50ml rapeseed oil
2 tblsp no added sugar apricot jam
1 ripe banana, mashed
4 tblsp clear honey
1 tsp almond extract
200g of wholemeal flour
50g of porridge oats, plus extra for sprinkling
1 ½ teaspoons of baking powder
1 ½ teaspoons of bicarbonate of soda
2 tblsp mixed seeds
extra apricot jam
a handful of flaked almonds, for sprinkling
Method
Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.
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!
Foodaware 