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Introducing SWOODLES (yes, that’s sweet potato noodles)
MUSHROOM RAGU WITH SWEET POTATO TAGLIATELLE
1 tbsp olive oil
1 red onion, finely sliced
2 cloves garlic, finely sliced
20g dried mushrooms, soaked in 400ml hot water
120g shiitake mushrooms, roughly torn
300g mini portobello mushrooms, thickly sliced
450g closed cup chestnut mushrooms, quartered
2 tbsp fresh thyme, finely chopped
2 tbsp plain flour
100g spinach
2 x 300g sweet potato tagliatelle
30g Sainsbury's Italian hard cheese, grated

METHOD

1. Heat the oil in a very large frying pan over a medium heat and cook the onion for 5-6 minutes until soft. Add the garlic and continue to cook for a further 1-2 minutes.
2. When the dried mushrooms are soft, remove them from the hot water with a slotted spoon, reserving the liquid. Add them to the pan along with all the other mushrooms and the fresh thyme. Cook for 4-5 minutes until the mushrooms have started to cook down. Sprinkle over the flour and continue to cook for a further 2-3 minutes. Add the reserved mushroom liquid and bring to a simmer. Cook for 10-12 minutes, stirring frequently, until the cooking liquid has reduced to a thick sauce.
3. Add the spinach to the pan. Leave to wilt for a couple of minutes, then stir through. Season with black pepper.
4. Meanwhile, cook the sweet potato tagliatelle according to the instructions on the packet. Serve the tagliatelle with mushroom ragu topped with the Italian hard cheese.

#healthynothungry #vegetariansofig #vegetarianfood #vegetarianfoodshare #sweetpotatonoodles #sweetpotato

Life’s too short for bad lunches #30minutemeals

SMOKED SALMON SALAD
2 x 240g smoked salmon fillets
1 cucumber
200g radishes
120g bistro salad
2 tbsp fresh mint leaves, roughly chopped
3 spring onions, sliced, to serve

FOR THE DRESSING:
100g low-fat Greek yogurt
½ lemon, juiced
2 tbsp fresh dill

METHOD
1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the salmon fillets on a baking tray and cook according to the instructions on the packet.
2. Meanwhile, peel the cucumber into long thin strips using a vegetable peeler, and discard the watery core. Slice the radishes into rounds.
3. Combine the yogurt, lemon juice and dill with a little seasoning. Toss together the salad leaves, cucumber, radishes and mint leaves with almost all the dressing. Transfer to a large serving platter. Flake the salmon on top and add the remaining dressing and spring onions.

#saladgoals #smokedsalmon #eatprettythings #smokedsalmonsalad #saladdressing

Tag a mate who just ran the marathon. They deserve these AND a 💋
SNICKERS ENERGY BALLS
100g raw unsalted peanuts, plus 25 peanuts for the middle
75g medjool dates, pitted
1½ tbsp maple syrup
150g raw unsalted peanuts
150g medjool dates, pitted
1½ tbsp cocoa powder
2½ tbsp maple syrup
150g dark chocolate, around 70% cocoa solids

METHOD
1. Preheat the oven to 180°C/gas mark 4. Once hot, roast the peanuts for both layers for 10-12 minutes until golden. Leave to cool.
2. Place the peanuts for the caramel layer in a food processor and blitz until it resembles fine breadcrumbs. Add the medjool dates and the maple syrup and blend again until a dough is formed.
3. Place a small teaspoonful of the mixture in your hand and flatten out. Place a peanut in the middle and bring the sides up to cover it, then roll into a small ball and lay on a tray. Repeat with the remaining mixture until you have 25 balls. Leave in the fridge to firm up for 15 minutes.
4. Blitz the peanuts for the chocolate layer until they resemble fine breadcrumbs, then add the dates, cocoa powder and maple syrup until it comes together. Place a generous teaspoon of the mixture in your hand and flatten, then place one of the caramel balls in the middle and work the mixture around them. Roll again to make a ball and place back in the fridge to firm up for another 15 minutes.
5. Meanwhile, melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring regularly until completely melted. Leave aside to cool for around 5 minutes. Line a large tray with greaseproof paper.
6. Dip the balls into the chocolate until completely coated, then place on the lined tray. Return to the fridge for around 1 hour until completely firmed up.

#Londonmaraton #energyballs #energybites #marathonfood #homemadepeanutbutter

Because you don’t need an ice cream machine to be happy #nochurnicecream

NO-CHURN OREO ICE CREAM
400ml full-fat coconut milk
250ml coconut cream
150g coconut oil
75g golden syrup
125g cane sugar
2 tsp vanilla extract
200g Oreo biscuits, crumbled into large chunks

METHOD
1. Add the coconut milk, cream, oil, golden syrup and sugar to a large saucepan and cook over a medium heat, stirring often, for 3-4 minutes until the mixture combines and comes to a simmer.
2. Transfer the mixture to a blender, cover very tightly and blend for 30 seconds. Pour into an airtight container, then stir in the vanilla extract and a pinch of salt.
3. Cover the mixture and chill in the refrigerator overnight or until very cold. Pour into a wide freezable container, then freeze for 45 minutes. Remove from the freezer and give a vigorous stir with a whisk, breaking up any frozen sections.
4. Place back in the freezer and check every 30 minutes, whisking well each time. After 1½-2 hours, it should be quite thick. Carefully fold in most of the Oreo pieces, scattering the remainder over the top. Cover and freeze until solid.

#icecreamlover #oreoicecream #coconuticecream #icecreamparty #easyicecream #homemadeicecream #oreodessert

Because it’s always somebody’s birthday somewhere 🎂

LAYERED VICTORIA SPONGE

FOR THE CAKE:
225g caster sugar
225g unsalted butter, softened
4 large eggs, lightly beaten
225g self-raising flour, sifted
½ tsp baking powder
2 tbsp whole milk

FOR THE BUTTERCREAM:
250g unsalted butter, softened
350g caster sugar
1 tsp vanilla extract
½ tsp salt
4 tbsp double cream

TO DECORATE:
100g strawberry jam
75g strawberries, hulled
75g raspberries

METHOD
1. Preheat the oven to 190°C/gas mark 5. Grease and line three 18cm loose bottomed sandwich cake tins.
2. In a stand mixer, add the sugar and butter and beat on a medium speed for 4-5 minutes until light and fluffy. Add the beaten eggs, bit by bit, beating well after each addition and adding a little flour if it starts to curdle.
3. Once all the eggs are incorporated, add the flour, baking powder and milk and beat briefly until just combined. Finish off with a flexible spatula if need be to avoid over-beating in the mixer.
4. Divide the mixture between the tins, gently smoothing the surface so they are even. Bake for 20 minutes or until golden and the cake springs back when lightly pressed with a finger. Turn out onto a cooling rack and leave to cool completely.

To find complete instructions for the buttercream and assembling the cake, visit http://bit.ly/2qrChNf and search ‘naked Victoria cake’

#nakedcake #Victoriasponge #buttercreamcakes #Victoriaspongecake #layercake #cakestagram #birthdaycake #nakedcakes

What’s your secret to perfect eggs and soldiers?

INGREDIENTS

4 free-range eggs
4 slices of wholemeal bread
20g sunflower spread

METHOD

1. Cook the eggs in boiling water for 3-5 minutes. Toast the slices of bread then spread with sunflower spread.
2. Cut the toast into soldiers and serve with the boiled eggs.

#eggsforbreakfast #eggsoldiers #boiledeggandsoldiers #eattheyolks #brunchtime #breakfastinbed

How to impress someone in 20 minutes 👊

FISH AND FENNEL STEW WITH GARLIC TOAST
½ tsp saffron strands
2 tbsp olive oil
1 onion, halved and sliced
1 bulb fennel, sliced, reserve the fronds for garnish
2 large cloves garlic, 1 chopped and 1 halved
390g carton Italian chopped tomatoes
600ml hot fish stock, made with 1 stock cube
260g boneless cod fillets, cut into chunks
240g salmon fillets, cut into chunks
180g raw king prawns
4 slices sourdough bread, halved

METHOD
1. Place the saffron strands in a small heatproof bowl with 2 tbsp boiling water. Leave to soak for 5 minutes.
2. Meanwhile, heat 1 tbsp oil in a deep frying pan. Fry the onion and fennel over a medium-low heat for 5-6 minutes until softened, adding the chopped garlic after 3 minutes.
3. Pour in the soaked saffron and water, tomatoes and stock and bring to the boil. Reduce the heat and add the cod, salmon and prawns. Simmer gently for 3-4 minutes, or until the fish is just cooked and the prawns are pink. Season to taste.
4. Lightly toast the bread slices, then drizzle over the rest of the olive oil and gently rub the cut sides of the garlic halves over the toast. Serve the stew in shallow warmed bowls with the garlic toasts and garnish with the reserved fennel fronds.

#seafoodlover #eatseasonal #fennel #fishstew #kingprawns #salmon #seafoodstew #seafoodnight

If you’ve got 15 minutes…
PRAWN SATAY NOODLE SALAD

150g instant rice noodles
75g peanut butter
1 lime, juiced
1 tbsp rice wine vinegar
1 tbsp runny honey
1 tbsp soy sauce
2 x 150g cooked king prawns
1 yellow pepper, finely sliced
½ cucumber, seeds removed and cut into half moons
1 carrot, peeled and julienned
4 spring onions, sliced
1 red chilli, seeds removed and diced
14g mint, chopped

METHOD

1. Cook the noodles according to the instructions on the packet. Meanwhile, combine the peanut butter, lime juice, rice wine vinegar, honey and soy. Gradually whisk in 100ml warm water until you have a loose, runny consistency.
2. Drain the noodles and rinse in cold water. Add to a large bowl along with the cooked prawns, all of the chopped vegetables and the chopped mint. Drizzle over the peanut butter dressing and toss until coated. Divide between serving bowls and garnish with the remaining mint leaves.

#sataysauce #dinnerinspo #eathealthy #onthetable #dinnertonight #peanutbutter #dinnerisserved

Blue cheese lovers are the best kind of people 🧀

CHICORY AND BLUE CHEESE SALAD
100g walnut halves
360g chicory
150g watercress
200g Roquefort, crumbled
2 tbsp cider vinegar
2 tsp runny honey
2 tbsp olive oil

METHOD
1. Heat a small frying pan over a medium heat and toast the walnut halves for 3-4 minutes. Leave to cool slightly.
2. Pull away the outer leaves of each chicory head and divide between plates. Thinly slice the remaining chicory hearts, vertically, and place on top of the whole leaves. Top each plate with a handful of watercress leaves.
3. Scatter the Roquefort along with the toasted walnut halves over each plate.
4. Place the cider vinegar, honey and olive oil in a jar and season. Screw the lid on tightly and shake well. Drizzle the dressing over the salad and serve straight away.
#bluecheese #chicory #saladgoals #saladideas #eattheseasons #watercress #saladoftheday #applecidervinegar

You’ll thank yourself in the morning #overnightoats
INGREDIENTS

200g porridge oats
400ml apple juice
1 small apple, washed, cored and finely chopped
200g frozen mango chunks, defrosted
100g Greek-style low-fat yogurt
50g toasted pumpkin and sunflower seeds

METHOD

1. Put the oats in a large bowl and pour over the apple juice. Cover with clingfilm and put in the fridge to soak for at least 30 minutes, or preferably overnight.
2. When ready to eat, add the chopped apple or mango to the bottom of a glass, layer over the yogurt and add the soaked muesli. Scatted the toasted seeds over the top.

#breakfastgram #foodhacks #porridge #birchermuesli #applejuice #overnightoatsinajar #porridgelover

Monday, we’re ready for you #justaddwater
PRAWN AND CHILLI PHO JAR

50g dried rice noodles
7 pak choi leaves, stems removed and sliced into strips
1 red chilli, thinly sliced
1 spring onion, thinly sliced
2 tbsp reduced-salt soy sauce
1 tsp fish sauce
1 tbsp good quality miso paste
6 ready-cooked king prawns
1 lime

METHOD

1. Soak the noodles according to packet instructions. This should take about 3 minutes, in which time you can prep the pak choi, chilli and spring onion.
2. Add the soy sauce, fish sauce and spring onion to the bottom of your jar. Drain and rinse the noodles and add to the jar. Layer with the pak choi, spring onion and red chilli, then top with the miso paste, prawns and a wedge of lime.
3. Once you’re at work, remove the lime wedge and add enough hot water to cover. Stir through until the miso paste has dissolved and all is combined. Squeeze in your lime and enjoy.
#jarfood #instantnoodles #soupinajar #phonoodles #phonoodlesoup #soupjar #jarsalad #noodlesoup

Close your eyes and pretend it’s summer already 🙈

STRAWBERRY AND ELDERFLOWER SCONES
400g strawberries
3 tbsp elderflower cordial
350g self-raising flour, plus extra for dusting
1 tsp baking powder
75g cold, unsalted butter, diced
75g caster sugar
175ml buttermilk
1 medium egg, beaten
227g clotted cream, to serve

METHOD

1. Preheat the oven to 220°C/gas mark 7 and place a baking sheet in the oven. Finely dice 50g of the strawberries and place into a small bowl along with 1 tbsp of the elderflower cordial and set aside.
2. Combine the flour, baking powder and a pinch of salt in a large bowl. Rub in the butter with your fingers until the mixture resembles fresh breadcrumbs. Stir in 50g of the sugar.
3. Remove the strawberries from the bowl using a slotted spoon to reserve the cordial. Add the strawberries and the buttermilk to the bowl and combine quickly using a butter knife until it comes together to form a rough dough.
4. Tip the dough out on to a lightly floured surface and knead gently once or twice so that it becomes a bit smoother. Pat it out until it’s about 4cm thick. Then, using a 5-6cm cutter, stamp out 5 scones, without twisting or turning the dough. Reform the leftover dough, and stamp out another 5 scones. Brush the tops with beaten egg, then place on the hot baking tray. Bake for 10-12 minutes until golden and well-risen.
5. While the scones are baking, tip the reserved elderflower cordial used for soaking into a pan along with the remaining 2 tbsp and the remaining 25g caster sugar. Add 150ml water and bring to the boil. Boil for about 10 minutes, until syrupy.6Once the scones are baked, brush the tops with the syrup. Quarter the remaining strawberries and toss with any remaining syrup. Enjoy the scones warm or cold with the strawberries and clotted cream.

#sconesandtea #elderflowercordial #strawberriesandcream #scones #elderflower #eatprettythings #strawberry #sconesandjam

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