ASDA offer - 1.8.2019 - 31.8.2019 - page 31 - NO LONGER VALID

ASDA offer - 1.8.2019 - 31.8.2019 - page 31 - NO LONGER VALID

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ASDA offer  - 1.8.2019 - 31.8.2019. Page 31.
1 ... 31 ... 101

Scroll through this ASDA offer valid from 1.8.2019 to 31.8.2019 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.

FOOD Cyptiet inspintien MELIZ BERG The Instagram chef (@melizcooks) says: 'Growing up in a big Turkish Cypriot family meant summers were about mezes served with grilled meats and seafood. This beautiful vegetarian moussaka was and still is a firm favourite, as the layered sliced vegetables soak up all the delicious flavours of the lentil and mushroom ragu. It can be prepared in advance and is perfect for eating al fresco.' Meliz's veggie moussaka This meat-free version has a spicy mushroom and lentil layer topped with fluffy cheese sauce 5 Meanwhile, heat 2tbsp of the oil in a large pan on a low to medium setting. Add the onion and cook for 8-10 mins until SERVES 8 READY IN 2 HRS 15 MINS PRICE PER SERVING £1.42 softened and translucent. 50g unsalted butter 50g plain flour 100g cherry tomatoes, Add the mushrooms and halved the rest of the garlic and cook for 2-3 mins 6 Add the spices and lentils 650ml semi-skimmed Few sprigs fresh thyme milk 150g grated Cheddar 2 courgettes, cut into ½cm thick slices 2 white potatoes, peeled and cut into 1 Preheat the oven to and stir well. Add the 220C/200C Fan/Gas 7 Grease a deep baking dish. 2 For the cheese sauce, parsley, vinegar, bay leaf, stock and the rest of the passata, and bring to the boil. Turn down and simmer melt the butter in a pan on on low for 30 mins or until the sauce has thickened. 7 Take the veg dish out of the oven, pour in 100ml water and drizzle with ½cm thick slices a medium heat then whisk 5tbsp olive oil 1tsp dried oregano 1tsp dried thyme cloves garlic, finely chopped 2 aubergines, cut into in the flour. Add the milk, 150ml at a time, whisking constantly and adding more when it thickens and bubbles. When all the milk the rest of the oil. Bake, uncovered, for another has been added and the sauce starts to simmer, take off the heat and stir in the 2cm thick slices 25-30 mins until softened. 690g jar tomato passata 1 large onion, finely chopped 250g chestnut mushrooms, finely chopped 2tsp ground cumin 34tsp ground cinnamon 4tsp paprika 1tsp smoked sweet paprika 390g tin cooked green lentils, drained 1tbsp chopped parsley 1tbsp balsamic vinegar 1 bay leaf 1 vegetable stock cube, 8 Meanwhile, whisk the cheese. Set aside to cool. eggs into the cheese sauce. 9 Remove the dish from 3 Meanwhile, put the sliced courgette and potato into a large bowl and drizzle with 2tbsp of the oil, the oregano, thyme and 2 the garlic. Season with black the oven and reduce the temperature to 180C/160C Fan/Gas 4. Top the veg with the lentil sauce, then carefully spread over the cheese sauce. Arrange the tomatoes on top and press down slightly, then sprinkle over the thyme sprigs. Bake, uncovered, for 40 mins. pepper and mix until well coated. Add the aubergine and stir together. 4 Pour 2 the passata into the baking dish with /tbsp of the oil and 100ml cold 10 Allow to cool for 15 mins before serving water. Arrange the sliced vegetables in overlapping rows, until the dish is full. Each 43g serving contains Fat Saturates Sugars Energy 1,605 23.7g 9.9g 10.8g 1.29g 384kcal Cover with foil and bake 19% 34 % 50 % 12 % made up to 500ml of your reference intake Typical energy values per 100g:372k89kcal for 25-30 mins. 2 eggs, whisked ASDAGOODLIVING.CO.UK 1 31 Astold to: Samantha Wood. Photographs: Maja Smend, Getty Images. Merrett. Food styling: Cate Dixon tyling: Rob

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