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Tesco offer - 1.5.2018 - 31.5.2018 - page 46 - NO LONGER VALID

Tesco offer - 1.5.2018 - 31.5.2018 - page 46 - NO LONGER VALID

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Tesco offer  - 1.5.2018 - 31.5.2018. Page 46.
1 ... 46 ... 109

Scroll through this Tesco offer valid from 1.5.2018 to 31.5.2018 to see the latest deals. On 108 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 Tesco, don't forget to look through the entire brochure from page 1 to page 108. If you want to shop smart and save on your next shopping trip to Tesco, 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.

 
NEGRONI STRIPE CAKE Easier than you think... It might look tricky, but this recipe is simpler than it first seems. It follows the same principles as a Swiss roll, creating a light, malleable sponge that can be rolled up to make the vertical layers. The key is to bake the sponges one at a time so you have time to roll them while they are still hot Serves 16 V Takes 2 hrs 15 mins plus cooling Cost per serve 64p 1 tbsp juniper berries, finely ground 50ml gin 70g salted butter, melted, plus extra You will need juniper berries 3 oranges plain flour baking powder orange liquid food colour gin Campari 23 x 33cm Swiss roll tin electric whisk palette knife wide frying pan for greasing 8 eggs 170g caster sugar, plus 2 tbsp for fresh thyme salted and unsalted butter eggs (12-pack) caster sugar icing sugar sprinkling 260g plain flour 1% tsp baking powder 3 tsp orange food colour 1 orange, zested 50ml Campari For the candied oranges 9 Campari syrup 1 orange, sliced into thin rounds 200g caster sugar 2 tsp lemon juice 3 tbsp Campari thyme sprigs, to decorate For the orange buttercream 300g unsalted butter, softened 600g icing sugar 1 orange, zested, i juiced 1 For the candied oranges and Campani syrup, heat 2cm water in a pan wide enough to fit the orange slices in one layer. Bring to the boil and add the orange slices; the water should cover them completely. Cook for 5 mins over a medium heat, then drain and transfer to a plate. Return the pan to the heat add the sugar with 200ml water and stir until the sugar has dissolved. Return the orange slices to the pannd cook, uncovered, over a medium heat for 1hr or until very tender. Remove with a slotted spoon and leave to cool on a wire rack. Stir the lemon juice and Campari through the syrup and set aside to cool 2 Preheat the oven to gas 4, 180°C, fan 160°C. Put the ground juniper berries and 50ml water in a small saucepan over a low heat until just boiling. Simmer for 1 min, then remove from the heat, strain through a fine seive, then stir through the gin and leave to cool. Grease and line a 23 x 33cm Swiss roll tin or a shallow baking tray with nonstick baking paper 8 3 Beat 4 eggs and 85g sugar in a clean bowl with an electric whisk on a high ž speed for 5 mins or until pale, thick and doubled in volume. Sift in 130g flour CE GET AHEAD You can make the candied oranges and Campari syrup up to 8 weeks in advance. Store the oranges, separated with sheets of baking paper, in an airtight container in a cool, dry place. Store the syrup in a sealed sterilised jar in the fridge. If it crystallises or sets hard, reheat gently in the microwave to loosen. 46

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