EUROSPAR leaflet - 11.4.2019 - 1.5.2019 - page 7 - NO LONGER VALID

EUROSPAR leaflet - 11.4.2019 - 1.5.2019 - page 7 - NO LONGER VALID

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EUROSPAR offer  - 11.4.2019 - 1.5.2019. Page 7.
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Scroll through this EUROSPAR leaflet valid from 11.4.2019 to 1.5.2019 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.

Sueei ou Veqetahle Slw serves 8-10 imhle ah An interesting & delicious combination of coleslaw and crudité ingredients, brought together with a sweet and sour dressing. Great addition to the lunch or dinner table and goes well with most meats. his Eusta Dressing: 250ml Pineapple Juice 2 Limes, rind grated and limes juiced Ingredients 2 Cabbage, thinly shredded 4 Scallions, chopped 1 Green Peppers, halved and thinly sliced ltsp Honey 2 Red Peppers, halved and thinly sliced 2tsp Sesame Oil 1 Yellow Pepper, halved and thinly sliced tsp Sea Salt, coarse V2 Cauliflower, thinly sliced or shaved 1g Red chili flakes V2 Broccoli, thinly sliced 80g Fresh Coriander, roughly choppecd PREP TIME: 30 Minutes 1. Prepare all the vegetables and mix together in a large bowl. keep one tablespoon of fresh coriander out for garnish. 2. Dressing: Make the dressing by mixing all the ingredients together. Allow to stand (infuse) for 15 minutes and then taste and adjust sweetness if necessary. 3. Whisk the dressing together and pour over the vegetables. Toss well to combine. Leave to stand for 15 minutes or up to 2 hours before serving 4. Just before serving, toss again and garnish with extra reserved coriander. Peppers and Scallions page 3 ONLY 49c Serves 6 this tuster Love the simplicity of this all in one dish, meal. Great family pleaser that goes along way and easy to double recipe. 300g Potatoes, peeled and cubed 1 tbsp Scallions,finely chopped 1 Cauliflower, broken into small florets 500g Smoked Coley, skinned and cut into chunks Salt, Pepper, Paprika 10g Parmesan Cheese, grated 30g Leek, finely sliced 10g Gruyere cheese or Red Cheddar, coarsely grated COOK TIME: 45 to 60 Minutes 1. Pre-heat the oven to 200'C. Butter a deep ovenproof dish and set aside. 2. Parboil the potatoes and cauliflower in salted water for 4 to 5 minutes. Drain wel and tip into the oven proof dish. Sprinkle with leek, parsley and scallions. Scatter half the cheeses over. Season with salt, pepper & paprika.. Scatter the coley in between the potatoes and cauliflower. 3. Put the garlic, cornflour and cream into a bowl, and mix well. Pour all over the top and between the cracks. Scatter the remaining cheese over the top and a little extra paprika. 4. Bake for 20 to 25 minutes, until golden brown and bubbling. 5. Great served with a leafy side salad 1 tbsp Cornflour 300ml Pouring Cream 2g Galic nely chopped 1 tbsp Parsley, finely chopped PREP TIME: 30 Minutes Smoked Coley Page 2 SAVE 20%

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