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Thyme and Potato Crusted Pork with Braised Cabbage
SERVES 4 PEOPLE
PREP 30 MINS
COOK 60 MINS
You will need for the Pork • 4 Pork Loin Steaks
• 750g Maris Piper Potatoes • 4 tsp Wholegrain Mustard • 1 tsp English Mustard • 100g Butter, melted • 2 Shallots, diced finely • 1 tsp Plain Flour • 2 tsp Brown Sugar • Dried/Sprigs of Fresh Thyme, chopped finely • 450ml Cider/Apple Juice • 100ml Double Cream You will need for the Cabbage • ½ Red/White Cabbage, chopped finely • 25g Butter • 3 Shallots, diced finely • Pinch Ground Cinnamon • Pinch Chilli Flakes • 140ml Cider/Apple Juice • Dash Balsamic Vinegar • 2 tbs Brown Sugar • 2 Pink Lady Apples, each cored and sliced into 8 pieces • Sea Salt and Ground White Pepper
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Banana Cupcakes You will need • 125g Self Raising Flour
SERVES 12 PEOPLE
PREP 20 MINS
COOK 20 MINS
Buttercream • 150g Cake Butter • 350g Icing Sugar • 1 tbsp Milk • ¼ tsp Madagascan Vanilla Extract • 1 Banana, sliced to decorate
• 115g Caster Sugar • 130g Cake Butter • 1 Large Egg, beaten • 1 ripe Banana (the riper the better) • 1 tbsp Milk • 1 tsp Baking Powder
Method Pre-heat the oven to 160°C/Gas Mark 4 and line your cupcake tray with 12 cupcake cases. Beat together the butter and sugar until pale and fluffy.
Mash the banana in a bowl until it is a liquid consistency and set aside.
Beat the egg into the cake mixture then gradually fold in the flour, carefully using a figure 8 motion to gently combine all the mixture. When the flour has been added, pour in the liquid banana, baking powder and 1 tablespoon of milk. Divide the mixture evenly into all the cupcake cases. Place the baking tray on the middle shelf for approx. 20 minutes until golden in colour.
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