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Skinny Cauliflower Cheese Ingredients • 2 Cauliflower • 150g Scottish Fat Free Cottage Cheese • 100g Scottish Lighter Mature Grated Cheese • 70g Leek • 1 Vegetable Stock Cube • 300ml Scottish Skimmed Milk

• 20g Cornflour • ½ tsp Paprika • Sea Salt and White Pepper

Method

Pre-heat the oven to 200°C/Gas Mark 6. Cut the cauliflower into 6 wedges. Add the cauliflower to boiling, salted water and boil for 5 minutes. Once cooked, drain well. Chop the leek finely and put into a small saucepan along with the milk. Crumble the stock cube over the leek and milk and bring to the boil. Once boiling, turn down the heat and simmer for 5 minutes. Put the cottage cheese, cheddar cheese and cornflour into a food processor. Add the hot leek and milk mixture and blitz. Add the cheese sauce to the pan, season with some pepper and salt and heat through until thickened. Put the cauliflower wedges into an oven proof dish, pour over the cheese sauce

SERVES 6 PEOPLE

PREP 12 MINS

COOK 30 MINS

and bake in the oven for 25 minutes. Sprinkle with the paprika and serve.

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Classic Chicken Casserole Ingredients • 1 x 1kg pack Ashfield Chicken Drumsticks • 1 Large Onion • 3 sticks Celery • 350g Salad Potatoes • 150g Chantenay Carrots, washed • 1 Quixo Chicken Stock Cube • 3 Garlic Cloves

• A little Solesta Sunflower Oil • 450ml Water or Taurus Cider • Salt and Black Pepper

Method

Pre-heat the oven to 180°C/Gas Mark 4. Brown the chicken pieces in a little hot oil in a frying pan. Transfer to a large casserole dish. Peel and coarsely chop the onion. Chop the celery into chunks. Add these 2 vegetables to the frying pan and brown slightly, then add them to the casserole dish. Peel the garlic and chop finely, add to the chicken. Scatter over the salad potatoes and the whole carrots. Pour over the water or cider, crumble in the stock cube and season with some salt and pepper. Cover and cook in the oven for 2 hours. If you want a thicker sauce, use some Quixo Gravy Granules to thicken the sauce.

SERVES 4 PEOPLE

PREP 10 MINS

COOK 2 HOURS

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