Tag: strawberries

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Flahavan’s Oaty, Berry & Ginger Ice Cream #heartwarmer


Flahavans
5 h  ·

Whip up our Oaty, Berry & Ginger Ice-Cream in minutes and create a sweet treat all the family will love. Fruity, refreshing and really delicious, keeping cool in the sun has never been so easy! Don’t forget to let us know if you give this recipe a try – we love to hear from you 🙂 🍦🍨 #FlahavansOats #FlahavansRecipes

Serves 4-5|Takes 20 mins

INGREDIENTS:
100g Flahavan’s Organic Jumbo Oats
250g organic natural yoghurt
50g organic crème fraiche
4 pieces of stem ginger
4 tbsp. of stem ginger syrup
500g frozen mixed berries

METHOD:
Place the Flahavan’s Organic Jumbo Oats in a food processor and whizz up into a fine crumb
Add the remaining ingredients to the food processor and blend until smooth. Add in an extra splash of the ginger syrup to loosen the mixture, if required
Pour into a container and place in the freezer for 10-15 minutes to firm up a little before scooping into bowls to serve

3d

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Kerrygold Rhubarb & Strawberry Sponge Pudding

Rhubarb_and_Strawberry_Sponge_Pudding_made_with_Kerrygold_Grass-Fed_Butter

This traditional sponge pudding is excellent comfort food and is on most people’s list of favorite childhood desserts. It can be baked before dinner and then left at room temperature until needed. Pop back into the oven to warm through to serve.

Ingredients:

  • 2 cups (10oz) fresh rhubarb stalks, trimmed and cut into chunks
  • 2 cups(8oz) large strawberries, hulled and quartered
  • 1 ½ cups (10oz) caster sugar
  • 1 piece stem ginger in syrup, drained and finely chopped (optional)
  • 1 cup (6oz) plain flour
  • 1 tsp baking powder
  • 12 tbsp (6oz) Kerrygold Salted Butter, at room temperature
  • 3 eggs
  • 1 tsp vanilla extract
  • warm custard, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4. Arrange the rhubarb and strawberries in a 9in (23cm) deep-dish pie plate and sprinkle over ½ cup (4oz) (100g) of the sugar and the stem ginger, if using.

Sift the flour into a bowl with the baking powder. Place the butter in a separate bowl with the remaining sugar and beat with a hand-held mixer until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.

Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.

To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.

http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding

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Odlums summer pavlova @CatherineLeyden

odlums pavlova

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Strawberry tartlets for afternoon tea @BordBia


legra_cookingandbaking
Gluten-free Strawberry Tartlets 🍓

Ingredients
For the tart crust – 
300g ground almonds
4 tbsp melted coconut 
4 tbsp maple syrup
Good pinch of sea salt

For the jam – 
300g strawberries
1.5 tbsp chia seeds
1 tbsp maple syrup

Fresh Strawberries, washed and sliced, for decoration

Method

Preheat the oven to 180deg celsius. Combine all tart crust ingredients in a bowl, they should resemble fine breadcrumbs but come together into a crumbly dough with a little pressure.

Line a muffin tin with paper cases. I used silicone reusable ones which can easily be purchased online or in a homeware dept, they are better for the environment too. Place a large dessert spoon of the mixture in each case, then use your fingers to push the mixture into the sides of the cases until they stick and resemble a crust. This is a little messy but well worth the effort.Place tartlet cases in the oven for 10-12 mins until they are golden brown. 

In the meantime, take 150g strawberries and place in a blender until they are smooth and frothy. Add the chia seeds and maple syrup and blitz for a further two minutes. Place to one side and allow the jam to thicken until you are ready to serve the tartlets. Prepare the remaining strawberries for decoration.

Remove tart crusts from oven and allow to cool fully before prepping to serve. When ready to serve, fill the cases with jam and place strawberry slices on top. 

Serve with whipped cream or ice cream and enjoy! x

@bordbia 🍓

#legrabakes #legracookingandbaking
#strawberries #irishstrawberries #tartlets #strawberrytarltets #glutenfree #afternoontea #wheatfree #homebaker #baker #baking #shoplocal #supportlocal #delicious #summer #july #celebratestrawberryseason9w
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Strawberry & Yoghurt Parfait @bordbia #foodaware #womenshealth

bordbia's profile picture

Looking for a delicious and healthy treat? Try this mouth-watering Strawberry and Yogurt Parfait recipe! Perfect for breakfast, as a midday snack or a delicious dessert 🍓🥣

Ingredients:

150g strawberries
A few drops of balsamic vinegar (optional)
175g Greek-style yoghurt
2 tbsp. crunchy granola

Method:

✅ Remove the hulls from the strawberries and cut into slices, reserving a half for decoration.
✅ Place in a bowl and add the balsamic vinegar, if using, stirring gently to coat. Set aside for a few minutes until the strawberries start to release juice.
✅ To assemble the parfait, layer the yoghurt and strawberries with their juices in a suitable container (a 300g jar or glass is about perfect).
✅ Top with the granola and reserved strawberry half to serve.

#BordBiaRecipe #BordBia #Strawberry #CelebrateStrawberrySeason #Strawberries #BreakfastRecipe #LunchRecipe