Leftover Cheeseboard Macaroni

Posted on by RebeccaL

Turn your party leftovers into the star of the show with this comforting cheesy creation.

  • Feeds 4Feeds 4
  • Ready in 30 minutes

Ingredients

  • 2 pints Co-op semi skimmed milk
  • 250g Co-op macaroni
  • 1 bay leaf
  • 150g leftover mixed cheeses, a mixture of blue, mature and rinded is ideal, crumbled, grated or cubed depending on style
  • 600-700g leftover cooked vegetables (or fresh, see tip), including sprouts, carrots, peas
  • 2 tsp Dijon mustard
  • 2-3 tbsp cranberry sauce
  • 4 cream crackers to crumble on top, optional

Method

  1. In your largest saucepan, gently heat the milk, macaroni and bay leaf, stirring until it begins to simmer. Cook over a low heat for about 15 minutes, stirring often, until the pasta is just cooked. Season with lots of black pepper.
  2. Meanwhile, chop veg into bite sized pieces.
  3. Heat grill to high. To the pan, add three quarters of the cheeses and the cooked vegetables and cook for 2 minutes until the sauce has thickened and the vegetables are hot. Stir in the mustard and discard the bay leaf, season with plenty of black pepper. Pour into a 1.5-2 litre heatproof dish, and scatter with the remaining cheese. Add the cranberry sauce in small blobs, and ripple through the surface with a spoon. Place under the hot grill for 2-3 minutes until golden and bubbling.
  4. Optional: Crumble cream crackers and scatter on top to serve.

TIP: if using fresh veg, boil 2 large sliced carrots for 10 minutes, then add 200g sliced brussels sprouts and cook for a further 2 minutes, then add 200g frozen peas and cook for a further 2 minutes. Drain well.

Each serving contains

  • Energy 32% 2692kj 641kcal
  • Fat High 32% 22.3g
  • Saturates High 48% 9.5g
  • Sugar Low 16%14g
  • Salt Low 20%1.19g

% of adult’s reference intake | Carbohydrates per serving : 92.5

Christmas tree breakfast buns

Posted on by RebeccaL

These lightly spiced buns are full of festive fun. Get the kids involved in making the dough and decorating them

  • Feeds 16Feeds 16
  • Ready in 50 minutes

Ingredients

  • 320ml Co-op semi-skimmed milk
  • 500g pack Co-op white bread mix
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • Zest of 1 orange
  • 100g raisins
  • 1 Co-op British free-range egg, beaten
  • 3 tbsp Fairtrade icing sugar
  • 8 glacé cherries

Method

  1. Gently heat the milk in a small saucepan until lukewarm
  2. Put the bread mix, cinnamon, mixed spice, orange zest and raisins into a large bowl, and mix together
  3. Make a well in the middle, then pour in the milk and stir with a wooden spoon, until you have a tacky dough
  4. Turn out onto a clean work surface and knead for 5 mins, until smooth and elastic
  5. Leave to rest for 10 mins
  6. Divide the dough into 16 even pieces and roll into balls
  7. Arrange the balls in a Christmas tree shape on a lined baking tray, leaving a bit of space between them to allow the dough to expand
  8. Cover with a clean tea towel and leave to rise for 30-40 mins, until almost doubled in size
  9. Preheat the oven to 220°C/fan 200°C/gas 7
  10. Brush the buns with the beaten egg, then bake for 15-20 mins, until golden and the base of the buns sounds hollow when tapped
  11. Leave to cool fully
  12. To serve, mix the icing sugar with 1 tbsp water, until smooth
  13. Drizzle over the buns, then decorate with the glacé cherries

Each serving contains

  • Energy 8% 673kj 158kcal
  • Fat Low 2%1.4g
  • Saturates Low 2% 0.4g
  • Sugar Med 11%10.2g
  • Salt Med 7% 0.45g

% of adult’s reference intake | Carbohydrates per serving : 33g

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

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