Tag: raspberries

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This grilled pineapple recipe is simple and refreshing @ClevelandClinic

You don’t have to be a pastry wizard or a cookie connoisseur to wow your friends and family with a special dessert. In fact, you don’t even have to spend much time in the kitchen!
Our Grilled Pineapple with Lime and Mint, as sophisticated as it sounds, is incredibly simple to make. If you’ve never tried grilled pineapple, you’re in for a real treat. Top it with some fresh raspberries, lime zest and mint.
Notice what this dessert is missing: added sugar, white flour and other typical-dessert ingredients. We promise, you won’t miss them a bit.
Ingredients:
4 round slices fresh pineapple (½-inch thick)
20 fresh raspberries
Finely grated zest of 2 limes
16 leaves fresh mint, chopped
Directions: 
Heat the grill to medium-high. Grill the pineapple 3 to 5 minutes per side, until grill marks form.
Dividing evenly top each pineapple slice with raspberries, lime zest and mint.
Nutrition information:
Makes 4 servings
Per serving: 
34 calories
0 g total fat
0 g saturated fat
0 g protein
32.4 g carbohydrate
2 g dietary fiber
6 g sugar
0 g added sugar
0 mg cholesterol
1 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness
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Avonmore Raspberry, Cream and Custard Trifles

avon-xmas-trifles-61216

Ingredients

  • 1 x 135g packet rasberry jelly
  • 100g raspberries
  • 200g Avonmore Fresh Custard
  • 180g Madeira cake, cut into small cubes
  • 200ml Avonmore Fresh Whipped Cream

To decorate:

  • flaked almonds
  • Edible gold glitter

Directions

  1. Make the jelly according to the packet instructions and allow to cool slightly.
  2. Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
  3. Spoon a layer of custard over the jellies and add a layer of Madeira cake.
  4. Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
  5. Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
    
0.00 avg. rating (0% score) – 0 votes
http://cookwithavonmore.ie/recipe/mini-raspberry-cream-custard-trifles/
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Flahavan’s peanut butter granola with Glenisk Greek yoghurt

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We love being tagged in gorgeous oat-inspired recipes♥️

Check out this delicious peanut butter granola by @peachypalate made with @manhattan.ie peanut butter and enjoyed with @gleniskinsta
yogurt 😍

#Repost @peachypalate
• • • • • •
Clumpy crunchy peanut butter granola!!!

Its one of my favourite snacks, straight from the jar or served on a mound of yogurt, usually @gleniskinsta greek yogurt.

A generous drizzle of peanut butter on top for good measure. This one is @manhattan.ie which is one my faves, both the smooth and crunchy are drippy, with that classic peanut butter stick to the mouth feel.

Perfect for drizzling, spreading, eating straight from the tub, and of course making granola.

Jumbo oats are a must for the best granola, in my granola munching opinion. You just can’t beat @flahavans jumbo oats. One of my store cupboard and breakfast staples.

Recipe created for @manhattan.ie , this is not a sponsored post.

Clickable link in bio.

https://peachypalate.com/2020/11/22/clumpy-peanut-butter-granola/

#granola #peanutbutter #plantbased #snack #foodgift #breakfast #brunch #foodphotography19h
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Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!
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Flahavans Oat and Raspberry cookies

fla-oat-cookies-fb-221016

Makes 12

Ingredients

  • 120g Flahavan’s Progress Oats
  • 2 tablespoons almond butter or peanut butter
  • 3 tablespoons brown sugar
  • 1 banana mashed
  • 100g of raspberries

Method

  1. Preheat oven to 180”C.
  2. Combine, oats, brown sugar, banana and almond butter in a bowl and mix thoroughly.
  3. Gently fold in the raspberries
  4. Form dough into small balls.
  5. Press the balls of dough slightly with your palm
  6. Bake for 12-15 minutes
  7. Let them sit for 10-12 minutes to before serving.
Posted on

Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!
Posted on

Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!
Posted on

Chia seed pudding recipe using Glenilen Farm raspberry yoghurt.

LikeComment
146 likes
  • glenilenfarmTina from The Worktop created this simple chia seed pudding recipe using Glenilen Farm raspberry yoghurt.
    Simply mix 1/2 cup of yoghurt, 1/2 cup of milk, 2 tbsp of chia seeds and leave in the fridge over night.
    In the morning top with granola, raspberries and extra yoghurt for a delicious breakfast!
    For a quick grab and go breakfast allow to set in Glenilen Farm 160g glass jars, pop the lid back on and it’s ready to go!
    #breakfastinspo #glenilenfarm #theworktop #healthybreakfast #grabandgo #quickandeasy #regram
  • yasminpoyserSophiepoyser lovely giveaway x
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Avonmore Raspberry, Cream and Custard Trifles

avon-xmas-trifles-61216

Ingredients

  • 1 x 135g packet rasberry jelly
  • 100g raspberries
  • 200g Avonmore Fresh Custard
  • 180g Madeira cake, cut into small cubes
  • 200ml Avonmore Fresh Whipped Cream

To decorate:

  • flaked almonds
  • Edible gold glitter

Directions

  1. Make the jelly according to the packet instructions and allow to cool slightly.
  2. Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
  3. Spoon a layer of custard over the jellies and add a layer of Madeira cake.
  4. Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
  5. Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
    
0.00 avg. rating (0% score) – 0 votes
http://cookwithavonmore.ie/recipe/mini-raspberry-cream-custard-trifles/