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Oh hello, Autumn 🍂 #butternutsquashlasagne

INGREDIENTS
1 tbsp olive oil
2 onions, diced
500g 5% pork mince
250g chestnut mushrooms, sliced
350g tomato and mascarpone sauce
6 sage leaves, roughly chopped
100g baby leaf spinach
1 pack butternut squash lasagne sheets
25g parmesan cheese
1 pack salad leaves, to serve

METHOD
1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the oil in a large frying pan and cook the diced onions for 5 minutes until softened. Add the pork mince and fry for a further 5 minutes, until browned all over. Stir in the mushrooms and cook for 3-4 minutes or until softened.
2. Pour ¾ of the tomato and mascarpone sauce into the frying pan, followed by the sage. Add the spinach and cook until wilted. Mix well to ensure it’s covered with sauce.
3. Begin to layer the lasagne in an ovenproof baking dish. Start with a layer of the pork mixture, then cover with a layer of butternut squash lasagne sheets. Repeat this until the mix is used up, ensuring the butternut squash is the final layer.
4. Top with the remaining tomato and mascarpone sauce and a generous topping of parmesan cheese. Bake in the oven for 45-50 minutes until a golden brown crust has formed. Take out of the oven and allow to sit, loosely covered with foil, for 15 minutes. Serve alongside the salad leaves.

#butternutsquashlasagne #butternutsquash #lowcarb #lowcarbdiet #lasagne #pastalover #mushrooms #pastabake #pastaday

Guess the dessert: a) Apple crumble b) Toffee apple c) Cheesecake d) All of the above

INGREDIENTS FOR THE BASE
200g ginger snaps
100g butter, melted

FOR THE FILLING
4 leaves gelatine
250ml double cream
360g cream cheese
150g mascarpone
100g icing sugar
1 tsp vanilla bean paste

FOR THE CRUMBLE
25g flour
25g brown sugar
15g butter

FOR THE TOFFEE
100g caster sugar
100ml double cream

FOR THE CARAMELISED APPLES
25g butter
1 tbsp sugar
2 bramley apples, cored and sliced

METHOD
1. Line the base of a 20cm springform cake tin with greaseproof paper. Blitz ginger snaps in a food processor until fine. Add melted butter and stir well. Transfer to the cake tin and press down evenly with the back of a spoon. Chill.
2. Soften gelatine leaves in cold water for 3 mins. Heat cream to boiling point, then remove from heat. Squeeze excess water from the gelatine and add to the cream, stirring until dissolved. Set aside to cool.
3. Put cream cheese, mascarpone, icing sugar, vanilla bean paste and cooled cream into a food processor. Process until smooth. Transfer mixture to the tin and refrigerate for 4 hours or preferably overnight.
4. Preheat oven to 200°C/fan 180°C/gas mark 6. Mix flour and brown sugar in a bowl. Rub butter into it until it resembles breadcrumbs. Spread across a lined baking sheet and bake for 12-15 mins, or until golden brown.
5. Put caster sugar in a heavy-bottomed saucepan with 50ml water. Heat over a medium heat and bring to the boil, stirring until the sugar has dissolved. Leave to simmer, without stirring, until the sugar reaches a rich golden caramel colour. Add the cream and reduce the heat. Continue to cook for a further 2-3 mins. Remove from the heat.
6. Put the butter and sugar in a pan and heat over a low to medium heat until foamy. Add the apple slices and cook for 7 mins, until soft and sticky, but still holding their shape.
7. When the cheesecake is set, remove from tin and sit on a serving plate. Drizzle caramel over the top. Decorate with apple slices and crumble. Serve.
#applecrumble #toffeeapple #cheesecake #cheesecakelover #autumn🍁 #dessertstagram #applecrumblecake

Dip strawberries in yogurt for the quickest Halloween recipe EVER #Halloweenhacks
INGREDIENTS
300g strawberries
500g low-fat Greek-style natural yogurt
16 raisins
1 tube black writing icing

METHOD
1. Dip each strawberry into the yogurt to cover completely, holding onto the green leafy part.
2. Set carefully onto a lined baking tray, then freeze for 15 minutes. Stick the raisins on for eyes, and pipe on a ghost mouth before serving.
#strawberry #chocolatedippedstrawberries #Halloween #Halloweenparty #Halloweeniscoming #Halloweeninspo #Halloweenideas #Halloween2017

ATTENTION #currylover. Healthier butter chicken recipe right here👇

INGREDIENTS FOR THE CHICKEN MARINADE
75g low-fat natural yogurt
3-inch piece ginger, finely chopped
3 cloves garlic, crushed
1 red chilli, finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala
½ lemon, juiced
650g chicken breasts, cut into 3cm cubes

FOR THE SAUCE
20g butter
1 large onion, finely sliced
3-inch piece ginger, finely chopped
3 cloves garlic, crushed
400g tin chopped tomatoes
½ tsp smoked paprika
1 tsp fenugreek
½ tsp garam masala
¼ tsp chilli powder
2 tbsp tomato purée
1 tbsp vegetable oil
50g low-fat yogurt
14g fresh coriander, roughly chopped

TO SERVE
240g basmati rice

METHOD
1. Combine all the marinade ingredients and coat the chicken breasts. Leave to marinate in the fridge for 30 minutes.
2. Meanwhile, melt the butter in a large pan over a medium heat and soften the onion in it for 20 minutes, until golden brown and completely soft. Add the ginger and garlic, then stir through the chopped tomatoes with the smoked paprika, fenugreek, garam masala, chilli powder and tomato purée. Add 300ml water and simmer for 20 minutes, until thickened.
3. Heat a pan with the vegetable oil. Add the chicken pieces and fry for 5-6 minutes until brown all over. You may need to do this in two batches.
4. Add the browned chicken to the curry sauce and simmer for 10 minutes with the lid on. Stir through the yogurt and coriander. Meanwhile, cook the rice according to the instructions on the packet. Serve the chicken with the basmati rice.
#butterchicken #butterchickencurry #chickencurry #currynight #chickencurryrice

Turn your home into a spook-tacular haunted house this Halloween. Follow @SainsburysHome for more ghostly tricks and treats
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#SainsburysHome #HomeDecor #Home #Interiors #InteriorDesign #Design #DesignInspiration #Lifestyle #Halloween #Party #TrickOrTreat #HowTo #Spooky #Decorations

It’s SATURDAY!! #EggsBenedict

INGREDIENTS FOR THE CORNBREAD
200g coarse ground cornmeal
150g plain flour
50g caster sugar
2 tsp baking powder
½ tsp salt
200ml buttermilk
200g butter, melted and cooled
1 egg, plus 1 extra yolk

FOR THE GUACAMOLE
1 large ripe avocado
Juice of 1 lime
2 tbsp chopped fresh coriander
½ green chilli, seeds removed, finely chopped
2 spring onions, outer layer removed and finely sliced

FOR THE EGGS
1 tbsp white wine vinegar
4 eggs

TO SERVE
40g feta, crumbled
1 bottle sriracha hot sauce, to drizzle

METHOD
1. To make the cornbread, mix the cornmeal, flour, caster sugar, baking powder and salt in a large bowl. Mix the buttermilk, melted butter and eggs in a jug. Make a well in the middle of the dry ingredients and gradually add the wet ingredients, stirring constantly to prevent lumps forming. Leave the mixture to stand for 20 minutes. Meanwhile, heat the oven to 190°C/fan 170°C/gas mark 5.
2. Make the guacamole. Scoop the flesh of the avocado into a bowl and add the lime juice. Mash this with the back of a fork until fairly smooth, then stir through the coriander, chilli and spring onions. Season to taste then cover with clingfilm and set aside.
3. Once the cornbread mixture has finished resting, pour the mixture into a 18 x 10 x 7cm non-stick loaf tin and bake for 40 minutes or until a skewer inserted in the middle comes out clean. Leave to stand for 10 minutes or until cool enough to handle, then place on a wire rack to cool. Slice 4 pieces and heat a griddle pan. Griddle the cornbread for around 1 minute on each side or until golden, then set aside and keep warm. (The remaining half of the cornbread will last for 2-3 days wrapped in clingfilm.)
4. Put a large pan of water on the heat and allow to boil. Add the white wine vinegar to the pan. Poach the eggs one at a time and transfer to a plate lined with kitchen paper to dry.
5. To serve, place a piece of cornbread on each plate and top with a quarter of the guacamole and a poached egg. Crumble a quarter of the feta on each of these, then drizzle over sriracha to taste.

#srirachaoneverything #brunch #weekendtreat #cornbread

Dinner for one looks DEE-LICIOUS #20minutemeal

INGREDIENTS
1 tbsp olive oil
2 cloves garlic, 1 finely sliced,1 left whole
2 sprigs of thyme
250g mixed mushrooms, chopped
1 tbsp madeira
1 tbsp half-fat crème fraîche
1 fillet steak
1 thick slice of sourdough bread

METHOD
1. Heat half the oil in a frying pan over a medium heat. Add the sliced garlic clove, thyme and mushrooms and cook for around 5-6 minutes, until the mushrooms are golden. Splash in some madeira and stir through the crème fraîche. Season and keep warm.
2. Heat a griddle pan over a medium to high heat. Brush the steak with the remainder of the oil and season well with black pepper. Sear on the griddle for 4-6 minutes (depending on how you like your steak cooked), turning halfway through. Remove from the pan and leave to rest, covered, for a couple of minutes.
3. While the steak is resting, griddle the bread until toasted. Rub with the remaining whole garlic clove.
4. Serve the steak on the toasted bread with the mushroom sauce drizzled over the top.

#dinnerforone #tournedosrossini #steak #mushrooms #dinner #20minuteworkout #steakout

Trick or treat?

INGREDIENTS
150g rice pops
100g unsalted butter
180g white marshmallows
300g white chocolate chips
15g green food colouring gel
50g icing sugar
19g black writing icing
1 strawberry lace
15g yellow food colouring gel
15g blue food colouring gel

METHOD
1. Heat a non-stick pan over a medium heat and add the rice pops. Toast for 4-5 mins. Remove and set aside.
2. Heat the butter in a large saucepan over a medium heat and cook until it turns nutty and brown. Lower the heat and add the marshmallows. Cook for 2 mins, stirring constantly, until melted. Remove from the heat and stir in the rice pops.
3. Line a large baking sheet with greaseproof paper and spread the mixture out. Cool for 20 mins and allow to firm up, then trim the uneven edges and cut into 48 rectangles.
4. To make Frankenstein monsters, melt 100g white chocolate chips. Stir in the green food colouring. Dip 12 bars in the green chocolate and place on a greaseproof paper-lined tray. Leave in the fridge to set. Draw on the hair and mouth using black writing icing. Mix the icing sugar with ½ tbsp water until thick, then pipe on two blobs and top with black writing icing to create eyes.
5. For the vampires, melt 100g white chocolate and dip 12 of the bars in it to coat the surface. Place in the fridge to set, then draw a hairline on the top and a line for the mouth. Use the icing sugar mix to pipe on eyes, and pieces of strawberry laces to create fangs.
6. For the mummies, melt 25g white chocolate in a bowl over a pan of simmering water and place in a piping bag. Drizzle the chocolate over 12 of the bars. Set aside in the fridge to cool, then create eyes with the icing sugar mix and black writing icing.
7. For the plain monsters, melt the remaining 75g white chocolate in a bowl over a pan of simmering water. Divide this chocolate into two bowls and colour one with yellow and one with blue colouring. Dip the tops of 6 bars into each so it coats roughly the top third of the bars. Leave in the fridge to set, then create eyes with the icing sugar mix and black writing icing.

#ricekrispies #marshmallow #marshmallowfluff #Halloween #Halloweenparty #Halloweeniscoming #Halloweeninspo #Halloweenide

Presenting the PIZZA BOAT. Because sometimes a slice of pizza isn’t enough 💁

INGREDIENTS
150g pizza bread mix
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves
1 tsp cumin
1 tsp cinnamon
260g spinach
200g cherry plum tomatoes, roughly chopped
35g pine nuts, toasted
250g feta cheese, crumbled
1 tsp chilli flakes
Green salad, to serve

METHOD
1. Make the pizza dough as to the packet instructions, rolling it out into 4 long oblongs rather than circles. Leave in a warm place to prove for 15 minutes while you make the filling.
2. Preheat the oven to 220°C/fan 200°C/gas mark 7. Heat the olive oil in large pan and fry the onion, garlic and spices together for 6-8 minutes until soft. Add the spinach and cook for another couple of minutes until the spinach has wilted. Stir through the chopped tomatoes.
3. Scatter the spinach mixture over each base, ensuring you leave a 2cm gap around the edges. Evenly distribute the pine nuts and feta between the four bases and then finish with a light scattering of chilli flakes.
4. To create the distinctive pide shape, dampen the edge of the dough with a bit of water and seal the edges of both ends to create a long boat shape, leaving the filling exposed in the middle. Place the pides on a lightly greased baking tray and bake for 15-20 minutes or until golden brown.
5. Serve with a mixed green salad.

#pide #pizza #pizzaheaven #veggiesofig #vegetariansofig #fetacheese #pizzaboat #Turkishpizza

How do you like your eggs? . . In a cake

INGREDIENTS
2 large eggs, at room temperature
75g caster sugar
75g soft light brown sugar
125ml vegetable oil
225g runny honey
375g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 bramley apple, peeled, cored and coarsely grated
2 red apples
1 tbsp lemon juice

METHOD
1. Line a 24cm round springform tin with greaseproof paper. Preheat the oven to 180°C/fan 160°C/gas mark 4. Beat together the eggs and sugars with a handheld electric mixer for 5 minutes until pale and fluffy, then beat in the oil and 200g honey. Mix together the flour, baking powder, bicarbonate of soda, cinnamon, ginger and cloves and fold it into the wet mixture carefully, making sure not to overwork the batter. Add the grated apple and carefully stir until it's evenly distributed. Add the batter to the lined cake tin and smooth the top.
2. Quarter the red apples and cut each quarter into slices roughly 2-3mm thick. Toss them in lemon juice to prevent browning and fan the slices all over the top of the cake, making sure they're overlapping slightly. There will be two rings of apples on top of the cake.
3. Bake for 50 minutes to 1 hour, until golden and risen. Cover the cake with foil and cook for a further 15-20 minutes, until a skewer inserted into the middle comes out clean.
4. Once the cake has finished cooking, place the remaining honey in a small saucepan over a low heat until very runny. Brush honey all over the still warm cake and leave to cool completely before slicing to serve.
#honeyapplecake #honeycake #bakingtime #cakesofinstagram #cakesofig #cakestagram #fruit #dessert #appleseason #apple

20-minute cookies for when you need to bake RIGHT NOW

INGREDIENTS
100g smooth peanut butter
100g brown sugar
1 egg
100g porridge oats
1 tsp baking powder
30g dark chocolate chips

METHOD
1. Preheat the oven to 190°C/fan 170°C/gas mark 5. Line a large baking tray with greaseproof paper.
2. Put the peanut butter, sugar and egg in a mixing bowl and whisk together using a handheld electric whisk. Add the oats, baking powder and chocolate chips and mix well until all the ingredients are evenly combined.
3. Roll the mixture into little balls about 3cm in diameter, then flatten them with the palm of your hand. Place on the baking tray and bake in the oven for 10-12 minutes until golden. Transfer to a wire rack to cool.

#chocolatechipcookies #cookies #desserts #peanutbutteraddict #weekdaybaking #chocolate

Featuring a VEGAN cheeseboard. You heard

#food #foodies #dairyfree #vegan #cheese #feast #yum

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