ASDA offer - 1.11.2019 - 30.11.2019 - page 40 - NO LONGER VALID

ASDA offer - 1.11.2019 - 30.11.2019 - page 40 - NO LONGER VALID

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ASDA offer  - 1.11.2019 - 30.11.2019. Page 40.
1 ... 40 ... 101

Scroll through this ASDA offer valid from 1.11.2019 to 30.11.2019 to see the latest deals. On 100 pages of the current catalogue, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to ASDA, don't forget to look through the entire brochure from page 1 to page 100. If you want to shop smart and save on your next shopping trip to ASDA, don’t miss the latest catalogues 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.

HOW TO ... Cock perfect white sauce Food editor Gregor McMaster shows you how to make a creamy base to use in cheese sauce, fish pie, lasagne and more The skill Cauliflower cheese Tender white florets baked in a rich cheese 'The trick is to heat the flour with the butter until cooked but not sauce make a comforting side or main dish burnt, then whisk in the milk gradually for a smooth result. SERVES 4 (AS A MAIN) READY IN 45 MINS PRICE PER SERVING 65p 1 large cauliflower, cut into florets 1 batch white sauce (see recipe, left) ½tsp English mustard powder Pinch ground nutmeg (optional) 100g Asda 30% Less Fat Grated British Mature Cheese 25g Parmesan (or vegetarian alternative), grated 1 Melt 30g unsalted butter in a pan over a low heat keep a careful eye 1 Preheat the oven to 200C/ 180C Fan/Gas 6 2 Bring a large pan of water to 2 Add 30g plain flour and cook, stirring continuously, until you have a golden-brown roux paste. on it to ensure it doesn't burn. the boil and cook the cauliflower for 10 mins, or until just tender. Drain, leave to steam dry for 2 mins, then return to the pan. 3 Put the batch of white sauce in another pan. Stir in the mustard powder and nutmeg, if using, then simmer for 1 min. 4 Turn off the heat and stir in the mature cheese. Whisk until smooth then pour over the cauliflower. Stir to combine then tip into an overproof dish. Sprinkle with the Parmesan and bake for 15-20 mins, until golden and bubbling. Each 309g serving ocontains Fat Saturates Sugars Energy 1,202 | 15.8g 9.9g 9.0g 0.62g 287kcal Md 14% 23% 50% | 10 % 10 % . Salt 3 Slowly add 300ml semi-skimmed milk, a little at a time, whisking into 4 Heat the sauce to a gentle simmer, whisking continuously, and cook until thickened. Season with black pepper Low low af your relerence intake the roux until smooth. Typical energy values per 100g 389kcal 40 1 ASDAGOODLIVING.CO.UK Photographs: David Munns. Styling: Hannah Wilkinson. Food styling: Lorna Brash

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