10-minute No-Bake Granola Bars

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10 minute No Bake Granola Bars
10 minute No Bake Granola Bars
Servings:12
Preparation Time:10
Cooking Time:10
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Ingredients

  • 100 grams butter
  • 100 grams honey
  • 200 grams brown sugar
  • 500 grams oats
  • 500 grams rice krispies
  • 200 grams coconut
  • 600 grams dried fruit and nuts

Method

  1. Combine butter, honey and brown sugar in a large pot over medium heat. Bring to a boil.
  2. Once it begins to bubble, stir in remaining ingredients. Continue to cook over medium heat 8-10 minutes or until browned.
  3. Firmly press into a 9x13 pan lined with parchment paper.
  4. Cool completely and cut into bars.

Blueberry and Banana Muffins

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Blueberry and Banana Muffins
Blueberry and Banana Muffins
Servings:12 servings
Preparation Time:20 minutes
Cooking Time:20 minutes
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Ingredients

  • 100 grams unsalted butter softened
  • 140 grams golden caster sugar
  • 2 large eggs
  • 140 grams natual yogurt
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 250 grams plain flour
  • 2 tsp baking powder
  • 1 tsp Bicarbonate of soda
  • 125 grams Blueberries or frozen
  • 3 large Bananas mashed

Method

  1. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract, milk and mashed bananas. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
  2. Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
  3. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Ice-cream Sandwich

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Ice-cream Sandwich
Ice-cream Sandwich
Servings:12
Preparation Time:20
Cooking Time:20
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Ingredients

  • 280 grams light soft brown sugar
  • 225 grams granulated sugar
  • 250 grams butter
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 450 grams plain flour
  • 300 grams Chocolate chopped into chunks
  • Vanilla ice cream to serve

Method

  1. To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
  2. Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it’s easy to pick out any shell before tipping into the mixture).
  3. Sift in the flour and baking powder, then mix well with a wooden spoon.
  4. Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
  5. Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight – can be frozen at this point.
  6. Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
  7. Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
  8. Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!

Jim Moore’s BBQ Hot Dogs

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Jim Moore's BBQ Hot Dogs
Jim Moore's BBQ Hot Dogs
Servings:4
Preparation Time:10
Cooking Time:10
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Ingredients

  • Fresh For You Sausages
  • Ballymaloe Mayo
  • Mustard
  • Fresh For You Tomatoes
  • Ormo Finger Rolls
  • Chorizo cubed
  • cheese slices
  • Crispy Onions
  • Rocket
  • cucumber

Method

  1. Grill the sausages until cooked through to 75 degrees celsius.
  2. While they are cooking, sautéed some chorizo, with chopped onions until they caramelise a little.
  3. Line the Ormo hotdog rolls with rocket, tomato & cucumber.
  4. Add the sausages and top with the chorizo and onion mix.
  5. Sprinkle with cheese.
  6. Drizzle with Ballymaloe Mayo and American mustard.

Loaded Nachos

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Loaded Nachos
Loaded Nachos
Servings:4 people
Preparation Time:30 minutes
Cooking Time:10-30 minutes
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Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped finely
  • 250 grams Beef Mince
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp Chilli Powder
  • 200 grams Black Beans drained
  • 200 grams tortilla chips lightly salted
  • 150 grams cheddar grated
  • 100 grams cherry tomatoes quartered
  • salt and pepper to season
  • 4 Spring onions lightly chopped
  • Coriander optional
  • Chopped Chilli optional
  • lime wedges
  • Sour Cream

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.
  2. Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.
  3. Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper.
  4. Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes. Add a second layer of tortilla chips, then top with the remaining beef and cheese. Transfer to the oven and cook for 8–10 mins, until the cheese has melted.
  5. Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream and lime wedges.

No Bake Berry Cheesecake

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No Bake Berry Cheesecake
No Bake Berry Cheesecake
Servings:8 people
Preparation Time:6 hours
Cooking Time:10 minutes
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Ingredients

  • 160 grams Mixed Berries additional for topping
  • 15 ml water
  • 240 grams Sugar
  • 2 tbsp Cornstarch
  • 200 grams Biscuit Crumbs
  • 110 grams Melted Butter
  • 680 grams Cream Cheese
  • 2 tsp vanilla extract
  • 300 ml Heavy Whipping Cream
  • 85 grams Icing sugar

Method

  1. To make the berry topping, add mixed berries and water to food processor and puree until smooth.
  2. Combine the 100 grams sugar and cornstarch in a medium saucepan. Stir in the berry puree.
  3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil, about 8-10 minutes. Allow to boil for 1 minute, then remove from heat. Set aside and allow to cool completely.
  4. To make the cheesecake, grease the bottom and sides of a 9 inch tin.
  5. Combine the biscuit crumbs with sugar. Add melted butter and stir to coat. Press crumbs into an even layer in the bottom of the tin.
  6. Mix cream cheese, sugar and 1 teaspoon of vanilla extract together in a mixer bowl until smooth and well combined.
  7. In another mixer bowl, add the remaining 1 tsp vanilla extract, heavy whipping cream and icing sugar. Whip on high speed with the whisk attachment until stiff peaks form.
  8. Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then add the remaining whipped cream and fold until fully incorporated.
  9. Divide the mixture evenly between two bowls. Add 1/4 of the berry topping to one of the bowls and combine. Refrigerate remaining berry topping until later.
  10. Spread the berry filling evenly into the crust and smooth the top. Gently add the vanilla cheesecake filling and smooth into an even layer.
  11. Refrigerate for about 6-7 hours or until firm.
  12. Remove the cheesecake from the tin, then spread remaining berry topping evenly on top. If needed, heat the berry topping up a bit so that it’s a more spreadable consistency. You don’t want it hot though, or it’ll soften the cheesecake.
  13. Top the cheesecake with fresh fruit and refrigerate until ready to serve.

Tortilla Pizza

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Tortilla Pizza Recipe
Tortilla Pizza Recipe
Servings:2 people
Preparation Time:10 minutes
Cooking Time:8 minutes
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Ingredients

  • 4 tbsp Passata
  • 1 clove garlic crushed
  • 1/2 tbsp olive oil
  • 1/2 tsp Dried Herbs basil or oregano
  • 2 tortillas
  • 50 grams mozzarella grated
  • 6-8 slices pepperoni
  • 6-8 slices jalapenos pickled

Method

  1. Heat the oven to 220C/200C fan/gas 7.
  2. Mix the passata, garlic, olive oil, herbs and season well.
  3. Put the tortillas onto one large baking sheet, or two smaller ones. Spread over the tomato sauce leaving a 1cm border around the edges. Scatter with the mozzarella, add the pepperoni and jalapeños.
  4. Bake for 6-8 minutes until the edges of the tortillas are crisp and golden, and the cheese has melted and is bubbling.

Berry Smoothie Bowl

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Berry Smoothie Bowl
Berry Smoothie Bowl
Servings:2 people
Preparation Time:10 minutes
Cooking Time:10 minutes
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Ingredients

  • 75 grams Strawberries
  • 60 grams Raspberries
  • 55 grams Blackberries
  • 1 Banana sliced
  • 140 grams greek yogurt
  • 60 mls Almond Milk or soy milk
  • 60 grams peanut butter
  • Strawberries sliced, to taste
  • Banana sliced, to taste
  • Slivered almond to taste
  • 25 grams Blueberries to taste
  • shredded coconut to taste
  • Sunflower seed to taste
  • 2 tbsp Chia Seeds to taste

Method

  1. Add the berries, banana, Greek yogurt, almond milk, and peanut butter to a blender and blend until smooth.
  2. Top with your favourite toppings
  3. Enjoy!

Jim’s Fresh For You Burgers

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Jim's Fresh For You Burgers
Jim's Fresh For You Burgers
Servings:2 people
Preparation Time:10 minutes
Cooking Time:10 minutes
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Ingredients

  • 2 Fresh For You Burgers
  • Sliced Gouda Cheese
  • Lettuce
  • Streaky Bacon
  • tomatoes
  • Caramelised Onions & Mushroom (caramelised in Ballymaloe Steak Sauce)
  • Ballymaloe Steak Sauce
  • Mayo
  • Burger Bun (we used Irwins Sour Dough Rolls)

Method

  1. Set up the BBQ for 2 zone cooking with a direct and indirect side.
  2. Slice Burger rolls and spread mayo over the rolls ready for toasting. The mayo will help give a good sear to the rolls without them burning.
  3. Slice the onions and mushrooms and add to a cast iron pan with a little oil ready for the BBQ. Place the Pan on the direct side over the coals to start to sauté the mushrooms and onions. At this point place the burger rolls directly over the coals to toast.
  4. Remove the burger rolls when toasted.
  5. Grill the bacon directly 1 min each side should be plenty then move them indirect to keep warm.
  6. When the onions and mushrooms are cooked add some Ballymaloe steak sauce to them whilst still in the pan and mix well. The sauce will begin to caramelise with the onions and mushrooms ready for topping our burgers.
  7. Grill burgers directly over the coals for 1 min each side with the BBQ lid closed.
  8. Move the burgers to the indirect side where they will continue to cook through. When Burgers are cooked and we are ready to build the finished burger top with cheese, we used 2 slices of gouda cheese.
  9. Close the lid and then cheese will begin to melt within 1 minute.
  10. Assemble the burger rolls, on the bottom roll add any burger sauces, mayo, ketchup of choice. Then add the lettuce ready for the burgers. Top with 2 of the cheesed burgers then add sliced tomatoes and the bacon strips. Next is the Ballymaloe onions & mushrooms. Top generously, then finish with the burger lid.
  11. Serve with fries and enjoy.

Strawberry and Blueberry Dessert

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Strawberry and Blueberry Dessert
Strawberry and Blueberry Dessert
Servings:4-6
Preparation Time:20
Cooking Time:
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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

  1. 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.
  2. Scoop half of the sorbet into four to six dessert dishes, brandy snifters, martini glasses, or other dish or glass.
  3. Spoon half of the strawberry-blueberry mixture over the sorbet, and then top with a few tablespoons of yogurt, whipped topping or whipped cream.
  4. Repeat with the remaining sorbet, berries, and topping. Garnish with some mint if you'd like.