ASDA offer - 1.3.2019 - 31.3.2019 - page 18 - NO LONGER VALID

ASDA offer - 1.3.2019 - 31.3.2019 - page 18 - NO LONGER VALID

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ASDA offer  - 1.3.2019 - 31.3.2019. Page 18.
1 ... 18 ... 93

Scroll through this ASDA offer valid from 1.3.2019 to 31.3.2019 to see the latest deals. On 92 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 92. 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.

Blueberry scones v A must for afternoon tea, bursting with fruit and tangy lemon curd MAKES 1O READY IN 30 MINS, PLUS COOLING PRICE PER SERVING 14p 125g self-raising flour, plus extra to dust itsp baking powder 25g unsalted butter plus extra for greasing 50g blueberries 25g caster sugar 75ml semi-skimmed milk 100g light mascarpone fromage frais 50g lemon curd 1 Preheat the oven to 220C/200C Fan/Gas 7 Lightly grease a baking tray MAKES 14 READY IN 1 HR 15 MINS, PLUS COOLING the icing sugar into a bowl Fresh cream jewelled eclairs Flavoured with coffee, rose and pistachio, these treats taste as good as they look release steam. Bake for 4 mins more. Cool on a rack. 6 To decorate, put 50g of 2 Sift together the flour and baking powder. Rub in the and stir in the coffee extract until it forms a thick paste. Divide the rest of the icing PRICE PER SERVING 29p butter until it resembles breadcrumbs. Stir in the 50g unsalted butter, cut into cubes 75g Asda Strong White Bread Flour, sifted 2 large eggs, beaten 150g fondant icing 1 Preheat the oven to 200C/180C Fan/Gas 6. sugar between 2 bowls; adod Line 2 baking trays with baking paper. 2 In a pan, bring the butter and 150ml cold water to the boil. Remove from the heat. 3 Add the flour; beat with a wooden spoon until the mixture forms a dough ball that leaves the sides of the pan clean. Cool for 15 mins. 4 Gradually beat in the eggs to get a stiff dough. Put in a piping bag with a Icm plain nozzle. Pipe 14 eclairs, each 8cm long, onto the trays. 5 Bake for 25 mins without opening the oven so the eclairs puff up. Cut a small slit in the side of each to cubst blueberries and the sugar. a drop of violet gel to one and green to the other. Add 1-2tsp cold water to each bowl and stir into a paste. 7 Spread the icing on top of the eclairs; allow to set for 5 mins. Sprinkle the coffee icing with gold crunch, the green with pistachios and the violet with rose petals. 8 Whip the cream and put in a piping bag with a round nozzle. Split the eclairs down one side and pipe in the cream. Serve within 1 hr. Add the milk, reserving 2tsp; mix to a dough. padae heatprcrunc 3 Dust a work surface with flour; pat the dough to 1.5cm thick. Cut into 10 rounds with a 5cm cutter. 1tsp Extra Special Brazilian Coffee 4 Arrange on the tray and and brush with the reserved milk. Bake for 15-18 mins Dr. Oetker Extra Strong Food Colouring Gel in Violet and Green 20g Asda Gold Crunch until golden. Cool on a rack. 5 Mix the mascarpone and fromage frais. Split the scones and fill with this 50g pistachios, mixture and the lemon curd 2g rose petals 200ml whipping cream 553g 3.4g 5.8g 0.20g 70kcal Low 18 I ASDA.COM/GROCERIES drinkaware.co.uk 28

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