Scroll through this EUROSPAR leaflet valid from - to - to see the latest deals. On 16 pages of the current offer, you will find the best deals from the Supermarkets category. If you want to save on your next shopping trip to EUROSPAR, don't forget to look through the entire leaflet from page 1 to page 16. If you want to shop smart and save on your next shopping trip to EUROSPAR, don’t miss the latest leafletr full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.
MUSHROOM & SPINACH WELLINGTON SERVES 4-6
A delicious mix of sautéed mushrooms with spinach and herbs wrapped in light crispy pastry
PREP TIME : 45 MINS I
COOK TIME: 45 MINS
Pastry (Vegan phyllo)
250g Spelt Flour or Wholemeal
Add the flour and salt to a food processor bowl a
o combine. Add the avocado and blendi
le at a time and blend together. You may needa
more or less water,
depending on the flour absorption. Knead for about 5 minutes in the machine. When ready the
dough should be moist and pliable, but not too sticky. Scrape out of the food processor and wrap
the dough and allow to rest on the side
80-90g Hot Water
2tbls Vegetable/Olive Oil
2tsp Garlic, crushed
Medium Onion, finely diced
1 Celery Stalk, finely chopped
2tsp Thyme, freshly chopped
600g Mixed Mushrooms, slicedpepper. Mix should be stodgy. Allow to cool before assembling wellington.
1tbls Spelt Flour
125ml White Wine, dry
50ml Water or Soya Milk
Heat the oil in a frying pan and sauté the onion, garlic and celery together until softened. Add the
mushrooms and the thyme and cook for a few minutes until mushrooms have lightly softened
Sprinkle with flour and then add the water & white wine and mix through. Cook for a few minutes
to thicken. Add the walnuts, English mustard and parmesan cheese. Adjust seasoning w
with salt and
or Wholemeal reheat the oven to
a floured Surface, roll the pastry out as thin as possible to a rectangular size,drizzle lightly with
Layer the filling near the edge of the one long side of the pastry, spinach, mushrooms, cheese,
1tsp English Mustard
3tsp Grated Vegan Parmesan Cheese pinach, mushrooms, cheese. Roll up the pastry with the filling and gently lift onto a greased/lined
160g Vegan Grated Cheese (Mozzarella, baking tray. Brush with Soya Milk and bake for 15 minutes. Take out the oven and brush again with
Cheddar, Feta, Blue Cheese.etc) m and sprinkle with poppy seeds. Bake for another 15 minutes until evenly browned. Allow to rest
Salt & Black Pepper
200g Spinach, blanched
Soya Milk Poppy Seeds for the top
for 5 to 10 minutes before slicing and serving
Instead of making your
shop bought vegan phyllo pastry or vegan puff pastry.
own pastry, re
FOR CHRISTMAS & NEW YEAR
PEPPER CRUSTED ROASTED ROUND ROAST
OF BEEF WITH HONEY GLAZED
CARROTS/PARSNIPS & BABY
ROASTED VEGETABLE MEDLEY WITH
A LEMON & PARSLEY SAUC
Nothing beats a selection of roasted vegetables,
aired with a lemon sauce that heroes all the
ALL INGREDIENTS AVAILABLE IN STORE
A succulent beef roast, encased in layers of
flavour, that will keep you going back for more.
vegetable flavours and tantalizes the taste buds.
GRILLED MUSTARD, LEMON & THYME LAMB STEAKS SERVES 3-4
Juicy melt in the mouth lamb, that will have your family wanting more. You can marinate
these overnight, the flavours are so well paired with the relish and vegetables.
2tsps Crushed Garli
Mix all the ingredients together with a good glug of oil, mix well and pour
over lamb steaks. Massage into the steak, so it is covered well.
2. Cover and marinade for at least 4 hours or overnight
Topping: Mix all the ingredients together until a crumble forms,
set aside to use.
2tbls Dijon/Wholegrain Mustard
Is Lemon Juice
2tsp Lemon Zest
1tsp Fresh Thyme, finely chopped
3. Preheat the oven to 200°C
4. Heat a saucepan to very hot, and grill lmb steaks on each side to
onto a baking tray
eal. Put the steaks
each with some
6 to 8 Lamb Steaks
the crumb mixture
Bake in the oven for 10 to 12 minutes or longer if you prefer well done.
Allow the steaks to rest for 10 to 15 minutes before serving.
Great served with a red wine caramelized onion & beetroot relish.
1tbls Butter, melted
2 tbls Mustard of choice
Cooks Tip! These ste
flavours infuse in the lamb and when you grill them the next day, they
aks are great to ma
Itbls Parsley, chopped finely
2 tsp Coarse Black Pepper
are tender and flavourful