Strawberry and Blueberry Dessert
Strawberry and Blueberry Dessert
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Ingredients
- 145 grams Strawberries
- 150 grams Blueberries
- 3 tbsp Sugar
- 8-12 small scoops Lemon Sorbet
- 250 grams Vanilla Yogurt or whipped cream
- mint leaves optional
Method
Wash berries; hull and slice the strawberries. Stem the blueberries. Put all of the berries in a bowl and add the 3 tablespoons of granulated sugar. Let stand for about 20 minutes for the juices to come out.
Scoop half of the sorbet into four to six dessert dishes, brandy snifters, martini glasses, or other dish or glass.
Spoon half of the strawberry-blueberry mixture over the sorbet, and then top with a few tablespoons of yogurt, whipped topping or whipped cream.
Repeat with the remaining sorbet, berries, and topping. Garnish with some mint if you'd like.
Frosé
Enjoy the taste of Summer in a glass!
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Ingredients
- 1 Bottle of Rosé
- 50 grams caster sugar
- 300 grams Strawberries
- 1 Lemon juice
Method
Pour the bottle of Rosé into a deep roasting tin and carefully put it in the freezer overnight.
The next day, mix the strawberries with the sugar and leave to sit for 30 mins until the strawberries begin to release their juices.
Blend the frozen Rosé, strawberries, sugar and lemon juice together, then divide between glasses for the ultimate refreshing summer cocktail.
Meat Free Burgers
The perfect burger using a meat free alternative!
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Ingredients
- 1/2 tbsp Chopped Coriander
- 1/2 red onion
- 1 large Ripe Avocado
- 1 Chilli deseeded and finely chopped
- 1 lime
- 2 Ciabatta Rolls
- 8 Hot Peppadew Peppers roughly chopped
- 1 pack Denny Meat Free Burgers
Method
To make the guacamole, mash the avocado with the coriander and onion, the chilli and lime juice, and season.
Cook the Denny Meat Free Burgers to instructions.
Lightly toast the ciabatta rolls. Fill the rolls with the burgers, guacamole and peppadews.
Vegetable Fajitas
The perfect meat free dish!
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Ingredients
- 4 peppers Mixed colours, deseeded
- 2 Courgettes
- 2 Red Onions Peeled and sliced
- 2 tsp Cumin Seeds
- 2 tbsp olive oil
- 1 tbsp Chipotle Paste
- 60 grams Wild Rocket
- Salt and Black Pepper
- 1 lime Cut into 6 wedges
- 8 Soft Flour Tortillas Warmed
- Tomato Salsa
- Guacamole
- Sour Cream
- 60 grams Grated Cheddar Cheese
Method
Set the oven to gas mark 6 or 200°C. Cut peppers into strips and the courgettes into sticks or rings. Mix in a large roasting tin with the onion, the cumin seeds, oil and the chipotle paste.
Roast the vegetables for 20-25 mins, until slightly charred.
Add rocket and seasoning to taste and mix until just combined. Squeeze in the juice from 2 of the lime wedges. Take pan to the table or transfer to a hot dish.
Serve with warm tortillas and the rest of the lime wedges, and the tomato salsa, guacamole, sour cream and grated cheddar cheese.
Easy Tortilla Wrap Pizza
A perfect recipe to create with the kids!
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Ingredients
- Fresh For You Pork Sausages
- 1 Mission Deli Wrap/Soda
- 100 grams tomato passata Per pizza base
- cheddar cheese As much as you like
- Red onion, peppers and any toppings you fancy
Method
Pre-heat the oven to 220 degrees.
Squeeze the sausage meat out of the skins and make them into mini meatballs. Add a little bit of oil to the pan and fry the sausage meat until it is lightly golden. You can break the meatballs up a bit to create little crunchy ‘mince-like’ pieces.
Peel and finely slice the onions and peppers and any other vegetables you fancy, add to the pan and season. Cook for 5 minutes until soft.
Place your wrap on a baking tray. Alternatively, you can use soda as your base.
Spoon the passata over the base and add the sausage mixture on top, spreading it out evenly. Grate over the cheese.
Cook in the oven for 5 minutes, or until the cheese has melted and the wrap is crispy. Swap the tray around on the shelf halfway through for even cooking.
June 7th marks the second-ever World Food Safety Day. This international day is an opportunity to strengthen efforts to ensure that the food we eat is safe.
As we all navigate a new normal, safeguarding consumers and global supply chains has never been more essential. What better time than now to highlight that Food Safety is Everyone’s Business, the theme of the 2020 World Food Safety Day.
Whether you grow, process, transport, store, distribute, sell, prepare, serve or consume food, you have a role to play in keeping it safe. This is a chance to recognize the people who help keep our food safe. Take part in the celebration!
This year is also about promoting awareness and urging action by highlighting what everyone can do to ensure food safety. To find out more visit:
www.fao.org/fao-who-codexalimentarius/world-food-safety-day/en/
www.who.int/news-room/campaigns/world-food-safety-day/2020
Sangria
Our Spanish favourite!
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Ingredients
- 750 ml Spanish red wine
- 200 ml orange juice
- 1 Lemon
- 1 apple Chopped
- lemonade To top
Method
Fill a large jug with ice then add and stir together the red wine and orange juice.
Add in the chopped lemon and apple.
Top with lemonade. The more you add, the sweeter the sangria.
Nutella Mug Cake
The easiest cake you'll ever make!
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Votes: 1
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Ingredients
- 2 tablespoons butter
- 1 Fresh For You egg
- 3 tablespoons Chocolate Buttons
- 2 tablespoons caster sugar
- 2 tablespoons self raising flour
- 1 tablespoon Nutella
- Sprinkles to serve (optional)
Method
Add butter and chocolate buttons into four large mugs. Microwave for 40 seconds or until melted
Stir 1 tablespoon of sugar into the mug
In a bowl, beat the eggs and add to you mug.
Mix in the flour and Nutella to the centre of your mug.
Cook in the microwave for 1 minute (800 watts) until the tops of the cake has turned opaque.
Let it cool and serve with sprinkles (optional)
No chocolate buttons? use chocolate chips or a broken-up chocolate bar. No self-raising flour? Use plain and add a small amount of baking powder to each mug.
Beef Burgers
Celebrate National BBQ Week in style!
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Ingredients
- 500 grams Fresh for you Beef Mince
- 1 Fresh For You egg
- 1/2 Fresh For You Onion
- 4 Burger Baps
- 4 Coleraine Cheddar Slices
- 500 grams You Say Potato Chips
- 1 tablespoon Dried Herbs
Method
Place the mince in a large bowl and combine with the whisked egg, chopped onion, herbs and season well with salt and pepper.
Divide the mixture in four and roll into balls. Flatten with the palm of your hand so the patties are about 3cm thick. Wet hands slightly to help stop mixture sticking
Set on a plate and refrigerate for 30 minutes.
Meanwhile, pre heat oven to 180 degrees.
Empty chips into a pan of boiling water, simmer for 8 minutes.
Drain the chips, then toss in 2-4 tablespoons of oil and place on an oven tray.
Place in the oven and bake for approx. 30 mins, shaking halfway through.
15 mins before the chips are ready, put the burgers on a baking tray and bake for 10 mins, then add the cheese on top to melt for 2 minutes. Alternatively, cook on the BBQ for the same length of time. Ensure both are cooked piping hot before serving.
Serve the burger inside a bap, with the chips on the side.
