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Loaded nachos

Posted on by RebeccaL

Try making nachos from scratch – they’re perfect for parties or nights in

  • Feeds 4Feeds 4
  • Ready in 45 minutes

Ingredients

  • 1 red onion, peeled and finely diced
  • 1 clove garlic, peeled and finely chopped
  • 1 tbsp Co-op olive oil
  • 1/2 red chilli, finely chopped
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 400g can kidney beans, drained and rinsed
  • 200g fresh tomatoes, coarsely chopped
  • 250ml vegetable stock
  • 1 Co-op ripe and ready to eat avocado
  • Juice of 1/2 lime
  • 15g fresh coriander (optional)
  • 200g tortilla chips, plain or lightly salted
  • 100g Co-op Irresistible Somerset Cheddar, grated
  • 4 tbsp Co-op fresh tomato salsa

Method

  1. Preheat the oven to 180C/fan 160C/Gas 4
  2. Gently fry the onion and garlic in the olive oil for 5 mins
  3. Add the chilli, paprika, ground cumin and coriander, and cook for another minute
  4. Add the kidney beans, tomatoes and stock
  5. Cover and simmer for 20 mins, then mash into a chunky paste
  6. Meanwhile, remove the flesh from the avocado, chop and mash
  7. Add the lime juice and the fresh coriander, if using
  8. Layer the tortilla chips in an ovenproof dish with the cheese. Bake for 3-4 mins, dollop over the bean mixture, guacamole and fresh tomato salsa
  9. Serve immediately

Each serving contains

  • Energy 26% 2147kj 514kcal
  • Fat High 41% 28.8g
  • Saturates High 42% 8.3g
  • Sugar Low 9% 8.1g
  • Salt Med 29% 1.75g

% of adult’s reference intake | Carbohydrates per serving : 48g

Pasta with ham and horseradish

Posted on by RebeccaL

Fancy some food for less than a fiver? Ideal for lunches or dinners, this tasty pasta treat is just for you. Plus, the horseradish adds gentle heat and sweetness – and it’s ready in just 15 mins!

  • Feeds 2Feeds 2
  • Ready in 15 minutes

Ingredients

  • 200g Co-op tagliatelle
  • 160g frozen Co-op British garden peas
  • 160g pack Co-op honey ham chunks, shredded
  • 1-2 tbsp Co-op hot horseradish sauce (to taste)
  • 60ml Co-op sour cream

Method

  1. Cook the tagliatelle according to the pack instructions
  2. Add frozen peas for the last 2 mins of cooking time
  3. Drain, reserving a little of the cooking water, then add the remaining ingredients and toss together
  4. Over a low heat, add a splash of the cooking water and stir until the sauce is smooth
  5. Season, then serve

Each serving contains

  • Energy 31% 2637kj 625kcal
  • Fat Med 20% 14.2g
  • Saturates Med 29%5.8g
  • Sugar Low 14%12.2g
  • Salt Med 26%1.55g

% of adult’s reference intake | Carbohydrates per serving : 88g

It’s the Big Back-To-School week

Posted on by RebeccaL

Yep, it’s that time of year again when we think about school runs, new uniforms – and how to make our lives as easy as possible with the new routine. Welcome stores are here to help, so why not dive into the deals, giveaways and new product ranges on offer.

For a little extra help, download our free meal planner by clicking on the image below.

Welcome stores’ COOK prize giveaway

For the next two weeks, from 4th – 15th September, our fantastic suppliers at COOK have agreed to give away seven two-portion meals to one lucky winner.

COOK creates home-cooked comfort meals that are hand-prepared by chefs and then frozen – so that all you have to do to cook a delicious meal is open the freezer and choose something that will go straight in the oven.

If no fuss, no planning, no prepping and no washing up doesn’t sound like the best idea since sliced chicken and ham pie, we don’t know what does!

To enter, head to our Facebook page to find out more!

Easy lunch box hacks!

New terms feel like new beginnings, and if you’re looking for a fresher, healthier start for your little ones (or big ones!) that requires no prep or planning, then the fabulous New Forest Fruit Company has just the thing. 

New Forest Snacks are snack-sized treats made from strawberries that don’t quite make it to the punnets but instead are “pulsed” and dried so that you can pop them into lunchboxes – either for school, for the office or on the go! 

The best bit about this new product is that there is no added sugar, flavourings, or preservatives – only strawberries! Plus, the pulsed berries are high in vitamin C, gluten-free, count as one of your five a day and contain just 30 calories per bag.

Another big reason to love this new product is that the packet made from a patented triplex material which is TÜV certified, which means they are home-compostable within 26 weeks and won’t cause any plastic waste. The product is produced on the farm down the road in Beaulieu, so production creates zero food miles. 

A healthy, tasty snack that is environmentally friendly, can only be a good thing! 

More ways to make life easy

For more ideas on easy meals, breakfast, lunch and dinner, why not head to the recipes page?

Here you will find things like:

Pumpkin Muffins – great to make in batches for easy breakfast wins. Plus, you can keep the recipe handy for Halloween for your pumpkin leftovers!

Peanut chicken wraps – a little something to look forward to and a tasty lunch or dinner.

Roasted vegetable pasta salad – great for lunchboxes and for using up any leftover veg that’s in the fridge, plus, if you roast up a whole tray, you can use them across a variety of different meals.

Sausage, kale and white bean bake – ready in less than 30 minutes and a perfect winter warmer for those chilly nights ahead.

Blackberry and Plum Crumble – we couldn’t forget about dessert! There’s loads of blackberries around at this time of year, so why not take the kids out for a good forage and turn your fruity loot into a delicious blackberry and plum crumble for that yummy autumn comfort feeling.

For more ideas and meal inspo head to our recipes page.

Blackberry and plum crumble

Posted on by RebeccaL

Using granola for the topping is a brilliant crumble shortcut. Swap in whatever fruit you have to hand.

  • Feeds 4Feeds 4
  • Ready in 30 minutes
  • Vegetarian
  • Low in Saturated Fat

Ingredients

  • 4 Co-op Irresistible British plums, sliced
  • 125g Co-op British blackberries
  • 1/2 tsp vanilla extract
  • 2 tbsp Co-op pure Canadian maple syrup
  • 250g Co-op simple granola
  • Light custard, to serve

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Toss the fruit together with the vanilla extract, maple syrup and 4 tbsp water
  3. Tip into an ovenproof dish and cook for 15 mins
  4. Sprinkle with the granola and cook for 10 mins more, until golden and bubbling
  5. Serve with light custard.

Each serving contains

  • Energy 16%1356kj 322kcal
  • Fat Med 11% 7.6g
  • Saturates Low 5% 1.1g
  • Sugar Med 22% 20.2g
  • Salt Low 0% 0.03g

% of adult’s reference intake | Carbohydrates per serving : 52g

Bring in the BBQ!

Posted on by RebeccaL

The weather outside is rubbish, so why not bring the barbeque indoors?

These bacon burger dippers are great to enjoy as a side, or, why not pack them up with your picnic when the weather improves?

  • Feeds 12Feeds 12
  • Ready in 35 minutes

Ingredients

  • 1 tbsp American-style mustard
  • 60g Co-op grated mild Cheddar
  • 1 medium gherkin, finely chopped
  • 1 small red onion, finely chopped
  • 500g Co-op Hereford beef mince
  • 6 rashers Co-op smoked streaky bacon
  • 12 tbsp ketchup or Co-op hamburger relish

Method

  1. Set the oven to 200°C/fan 180°C/Gas 6
  2. In a bowl mix the mustard and Cheddar with the chopped gherkin and onion
  3. Divide the beef mince into 12 and shape into flattened balls. Spoon an equal amount of the cheese mix into the centre of each and carefully wrap the meat around, pinching the ends and rolling back into a ball
  4. Wrap 1/2 rasher bacon around each burger, secure with a cocktail stick and cook on a baking tray for 20-25 mins
  5. Finish off on the barbecue for a minute or two to add some smoky flavour
  6. Serve with ketchup or hamburger relish, to dip

Each serving contains

  • Energy 6% 486kj 117kcal
  • Fat Med 11% 8g
  • Saturates Med 13%2.5g
  • Sugar Low 11% 1.3g
  • Salt High 11% 0.98g

% of adult’s reference intake | Carbohydrates per serving : 2g

(Cheap!) Chocolate chunk cookie cheesecake

Posted on by RebeccaL

Need a few things to do to keep the kids entertained this summer? This super-simple cheesecake will go down a treat – and it costs less than £5 to make!

  • Feeds 12Feeds 12
  • Ready in 15 minutes

Ingredients

  • 8 Co-op bakery double chocolate chunk cookies
  • 45g Co-op unsalted butter, melted
  • 300ml Co-op double cream
  • 2 x 200g tubs Co-op soft cheese
  • Juice of 1 lemon

Method

  1. Line a 20cm loose-bottomed cake tin with greaseproof paper
  2. Whizz the cookies in a food processor or bash with a rolling pin to give fine crumbs
  3. Put 200g of the cookie crumbs into a bowl with the melted butter
  4. Stir until fully combined, then press into the bottom of the cake tin and chill for 1 hour until set
  5. Put 135g of the remaining cookie crumbs into a bowl and stir in the double cream
  6. Place in the fridge for 1 hour
  7. Stir together the cream and cookie mixture, the soft cheese and lemon juice, then spoon into the tin over the cookie crumb base
  8. Decorate with the remaining cookie crumbs and leave to chill in the fridge for 2-3 hours, until set
  9. Timings exclude chilling

Each serving contains

  • Energy 18% 1470kj 355kcal
  • Fat High 41% 28.9g
  • Saturates High 85% 17g
  • Sugar Med 13% 11.3g
  • Salt Low 4% 0.27g

% of adult’s reference intake | Carbohydrates per serving : 20g