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TROLLEY DASH

MEAL MATHS Treat Mum to a leisurely breakfast in bed on 26 March with these gorgeously simple ideas

Apricot and custard pastries

Makes 8 Cost per serve 29p

V

Heat the oven to gas 7, 220°C, fan 200°C. Cut 1 x 375g sheet Ready Rolled Lighter Puff Pastry into 8 rectangles. Divide 1 x 150g pot Ready to Eat Custard between each, then top each pastry with 2 Apricot Halves, cut sides down. Bring 2 opposite corners of pastry together and press to seal; repeat. Brush each with some of the apricot juice. Transfer to a baking sheet, sprinkle with 1 tbsp Demerara Sugar and bake for 20-25 minutes. Each pastry contains Energy

1005kJ 239kcal 11%

Fat

Saturates

Sugars

Salt

8g 4g 9g 0·3g 11% 21% 10% 4%

of the reference intake. See page 106. Carbohydrate 32g Protein 4g Fibre 1g

V

GF

Separate 6 Eggs into 2 bowls. Mix the yolks with 2 tbsp Squeezy Clear Honey. With an electric whisk, beat the whites until peaks form, then gently fold into the yolks a third at a time, until combined. Heat a knob of butter in a frying pan until foaming, then pour in the eggs. Fry for 3-4 minutes, until set on the bottom. Transfer to a medium grill for 1-2 minutes, until risen. Top with 1 x 240g pack Berry Medley, strawberries halved, 150g Low-Fat Greek Style Yogurt and 1 tbsp honey. Each serving contains Energy

1003kJ 240kcal 12%

Fat

Saturates

Sugars

Salt

14g 5g 17g 0·4g 20% 26% 19% 7%

of the reference intake. See page 106. Carbohydrate 17g Protein 13g Fibre 1g

Serves 4 Cost per serve 88p

Italian stuffed croissants Heat the oven to gas 4, 180°C, fan 160°C. Slice 4 All Butter Croissants lengthways, keeping the halves joined at the back. Spread the bottom half of each with 1 tsp Reduced-Fat Green Pesto. Thinly slice 1 x 150g pack Mozzarella, drain and chop ½ jar Roasted Peppers and divide both evenly between the croissants. Bake for 10-12 minutes, until the cheese has melted. Each croissant contains

Makes 4 Cost per serve 62p

Energy

1171kJ 280kcal 14%

Fat

Saturates

16g 9g 23% 46%

Sugars

Salt

5g 6%

1g 17%

of the reference intake. See page 106. Carbohydrate 22g Protein 11g Fibre 2g

For more quick recipe ideas, try our meal planner tool at tes.co/mealplanner

RECIPES LUCY NETHERTON PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

Sweet berry omelet te

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Tesco magazine - March 2017  
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