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Calling all carrot lovers. Now you can eat it on the go with these baked Carrot Cake Oatmeal Bars:
INGREDIENTS

225g whole rolled porridge oats
75g carrot, finely grated
125g blueberries
25g golden caster sugar
½ tsp ground cinnamon
½ tsp ground mixed spice
4 tbsp maple syrup
75g pecan nuts, roughly chopped
100g coconut oil, melted
2 ripe bananas, mashed

METHOD

1. Preheat oven to 190°C/gas mark 5. Line a large baking sheet with greaseproof paper. Place the oats, carrot, blueberries, sugar, cinnamon, mixed spice, maple syrup and pecan nuts in a bowl and pour in the melted coconut oil and the mashed bananas. Combine until evenly mixed, then shape into 12 roughly 11x3cm rectangular bars.
2. Bake for 35-45 minutes, until golden and slightly crispy. Leave to cool for 5 minutes, then transfer to a wire rack to firm up.

#carrotcake #carrot #carrotpie #granolabar #oatmeal #cake #oatmealbar #flapjack #baking #weekendbaking #bakingtime #bakingday #snackbar

You don’t need to twist our arm to make us eat these spiral roast potatoes #betterthanroastpotatoes

INGREDIENTS

8 large charlotte potatoes
2 tbsp olive oil
1 tsp cumin
2 tsp smoked paprika
½ tsp chilli flakes

METHOD

1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Thread the potatoes on to metal skewers. Using a sharp knife, carefully cut the potato in a spiral all the way round, starting at the top of the potato and rotating the skewer as you cut at an angle. When you've cut the spiral, gently fan the potato out in a corkscrew.
2. Mix the oil with the cumin, paprika and chilli flakes. Brush two thirds of the spice mix over the potatoes. Place on a baking tray and bake in the oven for around 20-25 minutes. Remove from the oven and baste with the remaining spice mix. Finish the potatoes on the barbecue for 5-10 minutes until the potatoes are tender and golden.

#spiralpotatoes #roastpotatoes #BBQ #potato #potatochip #potatolove #twistedpotato #tornadopotatoes

Peppered tuna steak and veggie chips. Date night sorted
INGREDIENTS

FOR THE VEGGIE CHIPS:
1 sweet potato
300g butternut squash, peeled
200g celeriac, peeled
200g carrots, peeled
2 cloves garlic
4g thyme
2 tbsp olive oil

FOR THE TUNA STEAKS:
4 tuna steaks
1 tbsp mustard
1 tbsp black pepper, crushed
½ tbsp oil

METHOD

1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Cut the sweet potato, butternut squash, celeriac and carrots into evenly sized thick-cut chips. Put these in a large roasting tray with the garlic cloves. Season with black pepper, tuck in the thyme sprigs and drizzle over the olive oil. Roast in the oven for 40-45 minutes until soft and golden. Squeeze the garlic cloves to release the purée and stir through the vegetables.
2. Meanwhile, brush the steaks on both sides with the mustard. Put the crushed black pepper on a plate and turn the steaks in the pepper. Heat the oil in a large frying or griddle pan and cook the steaks for 2-3 minutes on each side, depending on how well done you like them. Leave to rest for a minute, then serve with the vegetable crisps on the side.

#tuna #fishFriday #fishdinner #steak #tunasteak #veggiechips #datenightdinner

The best thing since sliced bread is BRIOCHE #truestory
INGREDIENTS

140ml whole milk
500g strong white bread flour
1 tsp fine salt
30g caster sugar
7g fast-action dried yeast
6 medium eggs
200g soft unsalted butter, cubed

METHOD

1. Place the milk in a small saucepan over a medium heat until it begins to steam. Remove from the heat and leave to cool until it's warm to the touch.
2. Put the flour in the bowl of a free-standing mixer with a dough hook. Place the salt and sugar on one side of the bowl and the yeast on the other side. Add the warm milk and 5 eggs and mix on a slow speed for 2 minutes, then mix on a medium speed for 8 minutes. Add the cubed butter, piece by piece, and mix for a further 5 minutes, scraping down the sides of the bowl. The dough should feel soft but not too sticky.
3. Grease and line a 24 x 14 x 7cm loaf tin with greaseproof paper. Tip the dough into a large lightly greased bowl and cover with clingfilm. Leave to rise for 1-2 hours somewhere warm but not too hot as the butter in the dough will begin to melt and make it too soft. Once risen, place in the fridge for 1 hour.
4. Preheat the oven to 180°C/fan 160°C/gas mark 4. Remove the cooled dough from the fridge and knead lightly for 2-3 minutes to knock back the air. Divide into 7 even pieces. Working with one piece at a time and keeping the remaining dough covered, shape each piece into a smooth ball by repeatedly tucking the dough under itself. Keep them covered with clingfilm while you repeat this process with the remaining dough.
5. Place the balls in the loaf tin at a slight angle to each other so the pattern is slightly uneven. Cover with clingfilm and leave to prove in a warm area for 30-45 minutes, until it has doubled in size again. Beat the remaining egg and brush the top of the brioche with the egg wash. Bake for 35-40 minutes, until risen and deep golden all over. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool.

#brioche #bread #breadsofinstagram #breadandbutter #breadandbutterpudding #Frenchtoast #bakingbread #baking #weekendbaking

Secret to eternal happiness:
Brown a slab of butter. Make the best icing ever. Drizzle over this almond bundt cake and eat it all by yourself
INGREDIENTS

FOR THE CAKE:
175g butter, softened, plus extra for greasing
150g plain flour, plus extra for tin
225g caster sugar
½ tsp almond extract
100g ground almonds
2 tsp ground ginger
2 tsp baking powder
4 large eggs

FOR THE ICING:
125g butter
250g icing sugar, sifted
2 tbsp whole milk
25g lightly toasted flaked almonds

METHOD

1. Lightly grease a bundt tin with butter and sprinkle liberally with flour. Preheat the oven to 180°C/gas mark 4. Cream together the butter and caster sugar until light and fluffy, then add the almond extract. In another bowl, sift together the flour, ground almonds, ginger and baking powder.
2. Beat the eggs one at a time into the creamed butter and sugar. Add a spoonful of the flour mixture between each egg. Fold in the remaining flour mix. Pour the batter into the tin and bake for 45-50 minutes until a skewer comes out clean from the centre. Allow to cool slightly before carefully turning out on to a wire rack to cool completely.
3. Once the cake has cooled, make the icing. Add the butter to a saucepan and heat for 6-8 minutes until it’s turned brown and releases a nutty aroma. Skim any sediment off the top with a spoon and then pour the brown butter into a bowl.
4. Add the icing sugar and milk, and mix well with a spoon. If it’s too thick, add a touch more milk, then pour over the cake. Top with the toasted flaked almonds, then slice to serve.

#bundt #almondcake #bundtcake #glaze #brownbutter #icingonthecake #icing #cakesofInstagram #baking

It might come as a surprise to find that much of the Sainsbury’s Home product range is designed in-house by our very talented team. For the Moroccan Luxe collection, our designers gathered inspiration from the gorgeous architecture and patterned tiles of Marrakech. To read more about how they created this unique collection, visit SainsburysHome.co.uk. Don't forget to follow @SainsburysHome #SainsburysHome
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#Morocco #Design #Architecture #Inspiration #HomeInteriors #Interiors #Decor #InteriorStyle #InteriorDesignIdeas #HomeStyle

A slice of this brioche summer pudding will make you berry, berry happy!
INGREDIENTS

1¼kg summer fruit (we used cherries, strawberries, blackberries and raspberries)
125g caster sugar
2 tbsp creme de cassis
400g brioche loaf

METHOD

1. De-stone the cherries and cut in half. Hull the strawberries, cutting any larger ones in half. Put the cherries, strawberries and blackberries in a saucepan with the sugar, cassis and 2 tbsp water. Simmer gently for 4-5 minutes, until the fruit is soft but retaining its shape. Stir through the raspberries. Drain the fruit through a sieve, retaining the juice.

2. Slice the loaf into 1cm slices and trim off the crusts. Line a 1.25 litre pudding bowl with clingfilm, then place a slice of brioche in the bottom of the bowl. Line the sides with the brioche, carefully overlapping them as you go so that the inside of the bowl is completely covered and there are no gaps.

3. Spoon the fruit into the bowl and pour over two thirds of the reserved juice. Use the remaining slices of brioche to cover the fruit and seal the pudding. Find a small plate that fits snuggly inside the bowl and place this on top of the pudding, weighting it with a couple of tins. Chill in the fridge for a minimum of 4 hours, ideally overnight.

4. To serve, remove the small plate and put your serving plate over the bowl. Turn it over and carefully remove the pudding basin and clingfilm. If there are gaps in the bread where the juice hasn’t saturated the bread, you can drizzle over any remaining juice.

#summer #summerfruits #summerpudding #baking #berry #bakingday #bakinglove #brioche

Is it a plant? Is it a cupcake? It’s BOTH! Succulent cupcakes are the latest baking trend. We want to eat them ALL

INGREDIENTS

500g green fondant icing
175g plain flour
50g cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
170g soft brown sugar
2 eggs
1 tsp vanilla bean paste
75ml vegetable oil
125ml whole milk
50g dark chocolate, broken up
100g butter, softened
200g icing sugar
8 Oreos, crushed

METHOD

1. Roll out the icing and cut out 11 leaves. Roll over the edges to thin them out, then pinch the ends together. Make a small bud with icing. Make a shallow bowl with crushed tinfoil. Dampen the thin ends of 7 leaves with water, then overlap to form a flower. Moisten the centre with water. Pinch the thin ends of the remaining petals so they're slightly cupped, then press into the centre of the large flower so they overlap, making sure the petals don’t align. Put folded pieces of paper towel between the two layers so they're elevated. Moisten the centre with water and add the bud. Rest the tinfoil in a muffin tin and leave to dry out for 12+ hours.
2. Preheat the oven to 180°C/fan 160°C/gas mark 4. Sift the flour, cocoa powder, bicarb and baking powder. In a separate bowl, whisk together the sugar and eggs. Whisk in the vanilla, oil and milk. Add the wet ingredients to the dry with 120ml boiling water and fold until smooth.
3. Line a muffin tin and divide the mixture between 12 cases, 2/3 of the way. Bake for 15-20 minutes until cooked. Transfer to a cooling rack.
4. Microwave the chocolate for 1-1½ minutes until melted. Set aside. Beat the butter in a mixer for 1 minute. Add half the icing sugar and beat until mixed, then add the other half. Add the chocolate and beat into a smooth buttercream.
5. Slice the cakes so they're even on top. Smooth 1 tbsp icing on top. Sprinkle with Oreos. Put a drop of icing on the bottom, then place on the cake.

#baking #bakingchallenge #fondant #chocolatecupcake #gardenparty #fondantart #oreocookies

The French call it millefeuille. We call it happiness.

INGREDIENTS

200g plain flour, plus extra for dusting
150g unsalted butter, cold and cubed
2 tbsp caster sugar, plus extra for dusting
50g white chocolate, grated
200g double cream
100g mascarpone, softened
½ tsp vanilla extract
10 strawberries, finely chopped
2 tsp icing sugar

METHOD

1. Pulse the flour and a pinch of salt in a processor until combined. Add the butter and pulse until just combined. Drizzle over 2 tbsp ice-cold water and pulse until firm. Bring together into a rough rectangle on a lightly floured surface, then wrap in cling film and chill for 20 mins.
2. With the shortest edge towards you, roll the dough in one direction until 8cm x 45cm. Keep the edges straight and don’t overwork the butter.
3. Fold the top third down to the centre, then the bottom third up and over like an envelope. Turn the dough a quarter then roll out again to three times the length, shortest edge towards you. Fold the pastry as before, wrap with cling film and chill for at least 25 mins.
4. Lightly flour the surface and scatter with sugar. Roll out the pastry until 20cm x 35cm. Line a baking tray with baking paper and scatter with sugar. Lift the pastry on to the paper.
5. Scatter more sugar over the pastry and cover with a sheet of baking paper. Lay a heavy baking tray on top, then bake for 28-30 mins until golden and crisp. Set aside.
6. Grate the chocolate and transfer to the fridge. Whip the cream and 2 tbsp caster sugar into soft peaks, then whip in the mascarpone and vanilla. Fold in the strawberries. Cover and chill.
7. Once the pastry is cool, trim to a 16cm x 30cm neat rectangle. Cut into 12 equal rectangles. Lay down one rectangle and add spoonfuls of the cream and strawberry. Sprinkle over chocolate. Place the second pastry layer on top and press down. Add more cream and another sprinkling of chocolate. Add the final pastry layer and press down so the cream bulges slightly. Repeat to make 4 millefeuille.
8. Smooth the filling out, filling any gaps. Dust with the icing sugar and serve.

#millefeuille #strawberry #whitechocolate #baking #puffpastry #bakingproject #instafood #patisserie #frenchdesserts

Mafalda corta is officially our new favourite pasta shape. Sorry fusilli. Try it in this gorgeous summer salad with hazelnuts and pomegranate seeds.

INGREDIENTS

250g mafalda corta pasta
2 peaches, stones removed and cut into 2cm pieces
1 tbsp olive oil
2 sweet corn cobs
12g chives, finely chopped
14g mint, chopped
100g low-fat Greek-style salad cheese
100g baby leaf spinach
2 spring onions, finely sliced
100g pomegranate seeds
35g hazelnuts, toasted and roughly chopped

FOR THE SALAD DRESSING:
2 lemons, juiced
2½ tbsp olive oil
1 tsp Dijon mustard

METHOD

1. Bring a large pan of water to the boil and cook the pasta according to the instructions on the packet, adding the corn for the last 4 minutes. Remove the corn and set aside, then drain the pasta and run it under cold water to prevent it from sticking together.
2. Meanwhile, heat a grill pan over a medium/high heat. Brush the peach pieces with the oil and add to the pan. Cook for 2 minutes on each side, until there are grill marks all over, then set aside. Add the sweet corn to the same pan and cook until golden all over, then cut the corn from the cob and set aside.
3. Stir the ingredients for the dressing together and season. Mix the pasta with the dressing in a large bowl with the herbs, corn, peaches, most of the cheese, the spinach, spring onions, half the pomegranate seeds and seasoning. Divide between 4 plates and top with the hazelnuts and remaining cheese and pomegranate seeds before serving.

#pastasalad #summer #pasta #peaches #instafood #pastalove #vegetarian #30minutemeals #pomegranate #hazelnut #mafaldacorta #fusilli #pastaparty

Here's how to get kids eating butternut squash, beetroot and spinach in one meal: RAINBOW tortilla wraps! 🌈 #parentinggoals

INGREDIENTS

200g butternut squash, cut into small cubes
100g cooked beetroot
6 tbsp natural yogurt
150g spinach, wilted
525g bread flour
3 tsp baking powder
3 tbsp olive oil, plus extra for cooking

METHOD

1. Put the butternut squash in a saucepan of water and bring to the boil. Boil until tender, then drain and set aside to cool. Meanwhile, put the beetroot in a mini food processor with 2 tbsp yogurt and blitz to a purée. Set aside. Rinse the processor, then blitz the spinach and cooled squash separately with 2 tbsp yogurt each.
2. Divide the flour between three separate bowls and add 1 tsp baking powder to each. Divide the oil evenly between the three bowls and add a pinch of salt. Add a different purée to each bowl, then mix each to bring together into a dough. Knead each one for a couple of minutes until you have a smooth consistency. Divide each ball of dough into 4 balls.
3. Flour your surface and roll each ball out to a large circle, similar in size to a dinner plate. Try to get the dough as thin as possible. Put 1 tsp oil in a large frying pan and cook the tortillas over a medium heat for a couple of minutes per side, until they start to blister. You may need to add a bit more oil to the pan as you go. Serve with your favourite fillings.

#rainbow #rainbowfood #tortilla #instafood #colourfulfood #butternutsquash #beetroot #spinach #vegetarian #kidseatingvegetables #veggiesfordays

Say goodbye to takeout and hello to spicy chicken biryani 👋

INGREDIENTS

1200g chicken drumsticks
200g natural yogurt
2 tbsp finely grated ginger
2 green chillies, finely chopped
6 garlic cloves, crushed
½ lemon, juiced
3 tsp garam masala
5 cardamom pods, seeds crushed
1 tsp turmeric
2 tsp ground cumin
3 tbsp ghee
2 onions, finely sliced
400g basmati rice
2 cinnamon sticks
6 cloves
4 cardamom pods
2 bay leaves
1 tsp ground coriander
4 tomatoes, chopped
200ml semi-skimmed milk
½ tsp saffron
125g seedless raisins
2 tbsp flaked almonds, toasted
2 tbsp fresh coriander, roughly chopped

METHOD

1. Marinate the chicken with the yogurt, 1 tbsp ginger, 1 chilli, 3 garlic cloves, lemon juice, 2 tsp garam masala, cardamom seeds, turmeric and 1 tsp cumin for 1 hour.
2. Heat 1 tbsp ghee and cook the onions for 35-40 mins until golden brown. Set aside. Rinse the rice and leave to soak for 30 mins.
3. Season a pan of boiling water and add 1 cinnamon stick, 2 cloves, 2 cardamom pods and 1 bay leaf, then set aside for 30 mins. Bring the water back to the boil, add the rice and cook for 2 mins. Drain and set aside, removing the whole spices.
4. Heat 1 tbsp ghee in a high-sided pan with a lid and brown the chicken all over. Season. Set aside the chicken, then add 1 tbsp ghee, 3 garlic cloves, 1 tbsp ginger, 1 chilli, 1 tsp garam masala, 1 tsp ground cumin and ground coriander to the pan. Add the remaining cinnamon stick, cloves, cardamom pods and bay leaf and cook for 3 mins. Add the tomatoes and remaining marinade with a splash of water. Stir well.
5. Heat the milk with the saffron, then remove from the heat and leave to infuse for 5 mins.
6. Place one third of the rice on the bottom of the pan on top of the sauce. Add one third of the onions and raisins and half the chicken. Add another third of rice, remaining chicken and another third of the onions and raisins. Add the remaining rice, onions and raisins. Evenly pour over the milk. Cover and cook on a low heat for 45 mins.
7. Leave to stand for 5 mins, then sprinkle over the almonds and coriander.
#chickenbiryani #currynight #biryani #curry #feast #instafood #spicyfood #rice #takeaway #chickencurry

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