A Few Scrumptious Recipes From A Leading Supermarket Chain

By: James Lanka

Most supermarkets in the UK are an amazing resource for recipes. Free magazines that can be picked up in-store, recipe cards and websites make the collection of a large number of recipes very simple. Here is a selection of a small number of recipes from the website of the UK supermarket chain, Sainsbury's.

Cheesy Stuffed Courgettes

4 plump courgettes
25 g margarine or butter
4 salad onions, chopped
1 clove garlic, crushed
125 g vegetarian double Gloucester cheese
1 medium size egg yolk
1 Tbs freshly chopped oregano
freshly ground black pepper

1. Preheat the oven to 180, 350F, gas mark 4.

2. Place the courgettes in boiling water & cook for 4-5 minutes.

3. Remove them from the water & cut in half lengthways. Scoop out the middle, chop & set aside.

4. Melt the margarine or butter in a saucepan, add the onions & garlic & cook for 3-4 minutes, until softened.

5. Stir in the reserved chopped courgette, three-quarters of the cheese, the egg yolk, oregano & seasoning to taste. Divide into 8 & use to fill the courgette shells.

6. Arrange in a lightly oiled ovenproof dish, sprinkle with the remaining cheese & place in the oven for 40 minutes, until tender & golden.

Comments: Courgettes filled with cheese, onions & herbs.

Cheat's Tiramisu

1 g tub mocha mascarpone
1 g car ready to serve custard
4 tsp instant coffee, dissolved in 450ml (3/4
-- pint) boiling water, cooled
1 g pac sponge fingers
2 Tbs cocoa powder

1. Combine the mascarpone and custard with an electric whisk until smooth and creamy.

2. Pour the coffee into a shallow dish and dip in sponge fingers one at a time.

3. Layer into a suitable sized dish 20cm (8 inches) in diameter, spoon over a layer of the mascarpone mixture, top with another layer of biscuits and remaining mascarpone mixture. Smooth over the top surface.

4. Sieve over the cocoa powder and serve.

Recipe Source: Sainsbury's Website

Author Note: A quick version of a traditional tiramisu.

Lamb With Sundried Tomato & Basil Sauce

1 tsp olive oil
1 clove garlic, crushed
Welsh Lamb loin chops
125 g sundried tomatoes in oil, drained (4oz)
2 cloves garlic, crushed
1 g pac fresh basil leaves
2 Tbs freshly chopped parsley
300 ml lamb stock, (1/2 pint)
salt and freshly ground black pepper

1. Heat the oil, add the garlic and cook the lamb chops for 6-8 minutes each side until cooked through.

2. Place the sundried tomatoes, garlic, basil (reserving a few leaves for decoration) parsley, stock and seasoning in a blender or food processor and blend until smooth.

3. Transfer the sauce to a pan, heat through and serve with the lamb.

Pan Fried Goats Cheese With Caramelised Pears

25 g unsalted butter, (1oz)
2 Tbs soft brown sugar
1 pear, peeled, cored and cut into 8 wedges
2 Tbs lemon juice
25 g sesame seeds, (1oz)
1 flat round goats cheese
1 Tbs olive oil
watercress to serve

1. Melt the butter in a small pan and add the sugar, when caramelised add the pears and cook over a gentle heat until soft. Stir in the lemon juice.

2. Cut the goats cheese in half and coat with the sesame seeds. Heat the olive oil in a frying pan and fry the goats cheese for a minute on both sides.

3. Serve the cheese on a bed of watercress, topped with the caramelised pears. Spoon any remaining juices over the top and serve immediately.

Author Note: A deliciously rich starter for a special occasion.

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James Lanka is the owner of The UK Recipe Archive, where you can download his large collection of UK television recipes.

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