ASDA offer - 3.6.2019 - 1.7.2019 - page 28 - NO LONGER VALID

ASDA offer - 3.6.2019 - 1.7.2019 - page 28 - NO LONGER VALID

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ASDA offer  - 3.6.2019 - 1.7.2019. Page 28.
1 ... 28 ... 100

Scroll through this ASDA offer valid from 3.6.2019 to 1.7.2019 to see the latest deals. On 99 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 99. 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.

FOOD Cheat's melanzane stacks v This easy spin on the Italian classic melanzane Parmigiana stacks aubergines with rich tomato, gooey mozzarella and crispy breadcrumbs Grilled aubergine steaks with tahini & feta v Earthy spices, sweet pomegranate and tangy feta make these 'steaks' a real veggie delight SERVES 4 READY IN 50 MINS SERVES 4 READY IN 3O MINS PRICE PER SERVING E1.2O PRICE PER SERVING 89p 1 Preheat the grill on a on a baking tray then grill for 5 mins on each 1 Preheat the oven to Mozzarella, drained and sliced, 10g pine nuts and 50g fresh fine white breadcrumbs - make sure you finish with a generous layer of breadcrumbs. Top 200C/180C Fan/Gas 6 2 Slice 3 large aubergines high setting. 2 For the marinade, mix side until softened and the juice 1 lemon, 1tbsp rapeseed oil, 1tbsp Italian-style seasoning and 1 clove garlic, crushed. Season with black pepper. 3 Cut 1 aubergine into 4 thick slices lengthways. Toss in the marinade, then set aside for 10 mins. 4 Meanwhile, dry-fry 2tbsp pine nuts over nicely charred. 6 Stir together 1tbsp tahini and 100g fat-free natural yogurt and drizzle over the aubergine steaks Crumble over 50g Asda Greek Feta and sprinkle on 2tbsp pomegranate seeds, the zest 1 lemon, 10g dill, chopped, and into 1cm-thick rounds and brush with 2tsp rapeseed oil. Heat a frying pan over a hot setting; cook in batches with basil leaves and drizzle for 3 mins each side. with 1tsp rapeseed oil. 5 Bake for 25 mins or 3 Mix 2 cloves garlic, finely crushed, with 430g Extra Special Soffritto Passata, 1tbsp red wine vinegar, 2tsp Italian-style seasoning and a grind of pepper. 4 On a baking tray, layer the aubergines into 4 even stacks with the passata mixture, 125g Asda Light until the cheese is melted and bubbling. 6 Sprinkle 10g basil, leaves torn, and another 10g pine nuts, to serve. Each 394g serving contains EnergyFat SAr bg2g 1.0g 0.35g 13% 18% 16 % 12% the pine nuts, to serve. Each 146g serving contains Fat Saturates Sugars Salt a medium heat for Saturates Sugars Salt Energy 168ral3.0g Lbg 8% 19 % 13% 2-3 mins until they turn light golden. Set aside. 5 Put the aubergine slices 4.8g 0.31g 2 5% of your reference intake Typical energy values per 100g: 280k/67kcal df your 5-aday of your reference intake Typical energy values per 100g: 481k1skcal Aubergine rolls with a ricotta & Mediterranean veg stuffing Tender, charred aubergine, wrapped around creamy cheese, sweet peppers and tomatoes Baked aubergine halves with a chorizo crumble V Smoky chorizo, fragrant red pesto and mild, buttery olives combine for a delicious fusion of flavour, finished off with a nutty crunch SERVES 4 READY IN 45 MINS PRICE PER SERVING 75p SERVES 4 READY IN 50 MINS PRICE PER SERVING 92p 1 Preheat the oven to onion, finely chopped, until combined. Season with ground black pepper. 4 Top each aubergine slice with a little of the 190C/170C Fan/Gas 5 2 Slice 2 large aubergines lengthways into strips 0.5cm thick. Heat a griddle Preheat the oven to baking tray, with the cut sides facing up, then spread the chorizo mixture over the top 200C/180C Fan/Gas 6 2 Mix together 100g Extra Special Spanish Chorizo, finely chopped, 2tbsp Asda Red Pesto, ½ red onion, peeled and finely chopped, 50g Asda Nocellara Olives, destoned and sliced, and 2 medium salad tomatoes, finely chopped, until combined. 3 Halve 2 aubergines lengthways and score the flesh in a 2mm-deep crisscross pattern. Arrange the halves on a large of each one. Bake the pan on high until it smokes. Brush the aubergines with 1tbsp rapeseed oil; cook in batches for 2-3 mins on ricotta mixture and roll up so the ends overlap. 5 Place the rolls, join-side down on a baking tray. Bake for 20 mins. Drizzle with 1tbsp rapeseed oil and sprinkle with black pepper and 2tbsp chopped flat-leaf parsley to serve. aubergines for 30-35 mins until the flesh is tender. 4 Sprinkle over 20g whole hazelnuts, roughly chopped, then scatter each side until char lines appear. Set aside 3 Mix 125g Asda Ricotta, 100g frozen spinach, thawed and drained, 100g roasted red peppers (from a jar), drained and sliced 100g cherry tomatoes, with a handful of small basil leaves, to garnish. Serve immediately. Each 26g serving contains Fat Saturates Sugars Salt Each 288g serving contains Saturates Sugars Energy 18.8g 4.4g 5.7g 1.54g 745ecea r10.1g 29g 6.6g 0.35g 12% 27%22 143 159% 8% of your reference intake Typical energy values per 100a: 226k/5tkcal of your reference intake Typical energy values per 100g: 393k/94kcal quartered, and ½ red M only, subject to avallabilty. Delivery, coleee ASDA C ag charges may apply. for details. Delivery and collection slots subject to availability Select 28 | ASDA.COM/GROCERIES Photographs: Jones. Styling: Luis Peral. Food styling: Matthew Ford

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