The secret of this salad success is all in the temperature of the mozzarella, says @eunicepower . Be sure to follow @RTEToday to stay up to date with all the latest from Maura and Dáithí.
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.
Recipe 1. Put 300g of keelings strawberries in a pan with the sugar, half of the thyme, the lemon zest and 150ml water. Bring to the boil, then simmer for 10 minutes, stirring, until the liquid is red and the strawberries soft. 2. Pour through a sieve into a jug, pushing as much syrup through the sieve as possible, and leave to drain for a few minutes. Discard the berries. 3. Allow the syrup to cool, then place in the fridge to chill for at least one hour. 4. Place the ice in a larger pitcher. Add the remaining strawberries and thyme along with the lemon juice and the cooled strawberry syrup. Stir and top up with sparkling water to serve Enjoy ☺️
When she’s not exploring the jungles of Central America or following the great migrations across the plains of Africa, Liz Bonnin finds her true escape on Ireland West Coast in the rugged beauty of County Clare.
After Liz asks Anna to join her in the Burren is easy to see why!
Watch Anna and Liz as they explore the food and landscape that this corner of Ireland has to offer.
Anna Haugh’s Big Irish Food Tour BBC One Northern Ireland Tonight – Fri 18 Apr, 19:3021h
Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Lemon Posset with Macerated Strawberries using our Simply Better Irish King Strawberries from @clarkesfreshfruit and our Irish Jersey Cream from @thevillagedairy. Shop the ingredients in your local @dunnesstores and find the full recipe below:
Ingredients (Serves 4) 4 Simply Better Handmade Irish Butter Shortbread, to serve 600ml Simply Better Irish Jersey Cream 100g Caster Sugar Juice & Rind of 1 Lemon 1 Large Passion Fruit 1 Vanilla Pod, seeds only
For the Macerated Strawberries 1 Punnet of Simply Better Irish King Strawberries 2 Tbsp Simply Better Wexford Blackcurrant & Lime Cordial 1 Tsp Simply Better Balsamic Vinegar of Modena 1 Tsp Vanilla Extract 1 Tbsp Chopped Basil or Mint
Method 1. To make the lemon posset, place the cream in a saucepan with the sugar, vanilla pod seeds, passion fruit seeds, lemon rind and juice. Bring to the boil and simmer for 2-3 minutes then transfer to a jug. 2. Pour into 4 stemmed glasses and place in the refrigerator to set overnight. 3. To prepare the macerated strawberries, quarter the strawberries and combine in a bowl with the balsamic vinegar, cordial, vanilla and mint or basil. Leave to infuse, overnight is best. 4. To serve, spoon some of the macerated strawberries over the lemon posset and serve with a shortbread biscuit.1d
#Ad | Strawberry season is in full swing and this Irish Strawberry Baked Cheesecake from our @simplybetterds brand ambassador @Neven Maguire is the perfect way to use our delicious Simply Better Irish strawberries from @clarkesfreshfruit. Find the recipe below and shop the ingredients online or in your local @dunnesstores
Ingredients | Serves 6-8
FOR THE BASE 1 Pack Simply Better Normandy Butter Vanilla Sablé Biscuits 60g Simply Better Abernethy Sea Salted Butter, melted FOR THE CHEESECAKE FILLING 3 Tubs Simply Better Irish Original Cream Cheese 180g Simply Better Greek Yogurt (10% Fat) 200g Caster Sugar 3 Simply Better Irish Free Range Corn Fed Large Eggs 1 Tsp. Vanilla Extract
FOR THE TOPPING 1 Bag of Simply Better Frozen Irish Strawberries 1 Pack Simply Better Irish King Strawberries, sliced 3 Tbsp. Water 3 Tbsp. Sugar 1 Tbsp. Cornflour
Method 1. Preheat the oven to 180°C Fan. 2. Combine the frozen strawberries, water, sugar and cornflour in a saucepan and bring to the boil, reduce the heat then simmer for 5-10 minutes until the strawberries are soft, then hand blend and simmer again for a further 10 minutes until reduced and thickened. Allow to cool before you stir in the fresh strawberries. 3. Blitz the biscuits until you achieve fine breadcrumbs and mix through the melted butter. 4. Line a spring form tin with baking parchment so that it is coming up the sides. Tip the biscuit into the base and spread out with the back of a spoon. Bake in the preheated oven for 8 minutes. Remove and allow to cool. 5. Reduce the temperature of the oven to 160°C Fan. 6. Mix all of the cheesecake filling ingredients until well combined. Pour over the cooled base and bake for 45-50 minutes, it should have a slight wobble in the centre. Turn off the oven and allow it to sit for another 10-15 minutes before removing. Allow to cool then leave to chill in the fridge overnight. 7. Top with the strawberries before serving.1w
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