Hearty Vegetable Soup
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€1.75 250g
Method: Start this recipe by
soaking the beans in cold water for
at least 2 hours before preparing the soup. Heat the olive oil in a deep
Ingredients:
saucepan and sauté the onion and
-- 150g Tesco Quick
garlic together for 3 minutes. Add in the celery, carrots and mixed herbs and
Cook Minestrone
continue to cook for 2 minutes. Next,
Soup Mix
-- 1 tbsp Olive oil
pour in the vegetable stock, tinned
-- 1 Onion, chopped
chopped tomatoes and season well
-- 2 Cloves garlic, chopped
with salt and pepper. Cover the pan
-- 2 Stalks celery, chopped
-- 1 Large carrot, peeled & diced -- 1 tsp Dried Italian mixed herbs -- Salt and pepper
-- 800ml Vegetable stock
-- 1 x 400g Tin chopped tomatoes -- 1 Zucchini, diced
-- Few leaves curly kale, stems removed -- 2 tbsp Chopped parsley
-- You will also need crusty bread for serving
with a lid, turn down the heat and simmer the soup for at 15 minutes before
adding in the soaked Minestrone Soup Mix. Continue to cook for 15 minutes. In the last 5 minutes of cooking time,
add the diced zucchini to the hot soup and continue to cook for 3 minutes.
Stir in the chopped parsley and add in the kale and cook for 2 minutes more to wilt. Serve into large, deep soup
bowls with crusty bread on the side.
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€1.00 400g
Method: Start this recipe by
preparing the meat balls. Mix all the ingredients together, form into very small balls and quickly fry in a pan
with 1 tbsp olive oil to brown all over.
Remove from the pan. Next, add the
butter to the same pan and sauté the chopped onion, garlic, celery and
chopper thyme together for 4 minutes until soft. Next, add in the Pearl
Barley, hot beef stock and season well with salt and pepper. Bring to the boil, lower the heat and place on a lid and continue to cook for 25 minutes or
until the barley is almost cooked. Add the mini meatballs back to the pan
along with the cream and continue to cook for 10-15 minutes more. Serve immediately into deep bowls and
garnish the top with chopped parsley.
Apple & Berry Crumble with Oats & Almonds Ingredients:
pan and cook the diced apple for 3-4
-- 200g Chilled butter, diced
minute to soften. Add in the frozen mixed
-- 250g Tesco Scottish
fruits and custard and mix together well.
Porridge Oats
Put aside. To prepare the crumble, place
-- 100g Demerara sugar
the flour and butter into a large bowl and
-- 1 Heaped tsp ground cinnamon
-- 1 tbsp Butter
rub together to form a crumble. Mix in the
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€1.99 1kg
-- 2 Apples, peeled, cored and diced -- 1 bag Tesco Frozen Mixed Fruits -- 150g Tesco Ready To Eat Thick & Creamy Custard
500g
preparing the filling. Heat the butter in a
-- 150g Plain four
For the filling:
€2.89 Method: Start this recipe by
For the Crumble:
-- 3 tbsp Flaked almonds
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Scottish porridge oats, sugar, cinnamon
and almonds. Grease an oven dish with a little butter and spoon in half of the oat
crumble. Spoon over the apple and berry filling and finish off with the remaining oat crumble. Bake in the oven at 200`c for 20-25 minutes, or until light golden brown. Serve the crumble warm.
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