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Tesco offer - 1.5.2018 - 31.5.2018 - page 57 - NO LONGER VALID

Tesco offer - 1.5.2018 - 31.5.2018 - page 57 - NO LONGER VALID

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Tesco offer  - 1.5.2018 - 31.5.2018. Page 57.
1 ... 57 ... 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.

 
HOW TO 1 Mix the flour, yeast and salt in a large bowl. Make a well in the centre. Pour 300ml lukewarm water and 3 tbsp oil into the well and stir to combine. 2 Tip onto a lightly floured surface and knead for 10 mins or until you have a smooth dough. Put in an oiled bowl and cover loosely with lightly oiled clingfilm. Leave to rise in a warm place for 1hr or until doubled in size. 3 Heat 1 tbsp oil in a large frying pan over a medium-high heat, add the asparagus and stir-fry for 2 mins. Add the courgette and stir-fry for 2-3 mins until both are tender and any liquid released has evaporated. Transfer to a bowl and set aside to cool completely, then stir through the halved olives and 35g cheese. 4 Knock back the dough (see tip, top right). Transfer to a lightly floured surface and roll out to a 40 x 30cm rectangle. Spread the vegetable mix evenly over the dough, leaving a 2cm border. Fold the border over the filling pressing gently to seal them in place, then roll up tightly from a short edge. 5 Enclose each end by gently stretching over the dough from the top, then pinch the seams together on the underside. Place the loaf seam-side down, on a baking tray lined with nonstick baking paper. Cover loosely with oiled clingfilm and leave to rise in a warm place for 1 hr or until doubled in size. Preheat the oven KNEADING Use the heel of your hand to stretch the dough away and fold it back on itself, turning 90 between stretches. Add a little flour if needed. It will hold together in a smooth ball when ready KNOCKING BACK Do this by pressing down firmly into the centre of the dough with your fist. Knocking back makes the dough easier to handle and helps to create a uniform texture G ROLLING To help give the loaf a nice even shape and lovely layers inside once baked, roll up the FILLING Make sure the filling is evenly distributed so the dough can be rolled as tightly as possible. Leave a border so you can enclose the filling or it may fall out and scorch when baked. dough as tightly as you can 6 Remove the clingfilm, gently brush the loaf with the beaten egg and top with the remaining cheese and olives. Bake for 35-40 mins until golden and 8 the loaf sounds hollow when tapped underneath (loosely cover with foil after 25 mins if the loaf is browning too quickly). Transfer immediately to a wire rack and leave to cool. Carefully slice after around 30 mins if you want to eat it warm, or leave to cool completely. It's best eaten on the day it's made COVERING THE ENDS COOLING Gently stretch each end of the dough to coverIt's crucial that you cool the loaf on a wire the filling. Don't worry if there are a few tiny rack because, with so much filling, the crust will become damp and soggy in minutes if EnergyFat Saturates Sugars Salt holes or tears by the seam, these will close as the dough expands on the second prove. the bread is left on the baking tray of the reference intake. See page 8. Carbohydrate 30g Protein 6g Fibre 1g O Low in sugar, source of protein; How to serve A drizzle of extra-virgin olive oil and balsamic vinegar will bring out the Mediterranean flavours in this loaf. Try serving it with slices of Brie or crumbly mature Cheddar for a delicious lunchtime treat or snack, or with scrambled egg for a hearty brunch. For more baking recipes, visit tesco.com/realfood 57

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