Leftover Cheeseboard Macaroni

Posted on by Adam Page

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 Adam Page

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 Adam Page

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

Blackberry and plum crumble

Posted on by Adam Page

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

(Cheap!) Chocolate chunk cookie cheesecake

Posted on by Adam Page

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

Dropping into Brock!

Posted on by Adam Page

On Saturday afternoon, we gave a very berry welcome to Laura from New Forest Fruit at our Brockenhurst store! Not only did customers and staff get to try a tasty new treat, but we also heard about all the environmentally friendly methods used at New Forest Fruit.

Laura from New Forest Fruit at our Brockenhurst store

Environmentally friendly business      

Based in Beaulieu, New Forest Fruit has grown strawberries on the same site for over 15 years. Sustainability and the environment are at the forefront of the decisions made. One method used is specially designed sensors placed within the strawberry crops. These sensors indicate the humidity, temperature, and moisture levels of tunnels. The information provided allows the team to adjust the conditions within the tunnels, and as a result, the plants are healthier, which helps to reduce wastage.

A brand-new healthy summer snack

The summer is officially strawberry season, and there’s nothing better than enjoying deliciously sweet berries! However, there’s also a demand for dried fruit as a healthy ‘on-the-go’ snack alternative. This is something New Forest Fruit has considered, and as a result, launched a new product – called Pulsed Dried Strawberries.

The best thing about this product is – no added sugar or preservatives, only strawberries grown on the farm. These can be crushed and sprinkled over cereal or used in baking. Plus, pulsing splits the cells of the strawberry, so the berry can rehydrate and is ideal for infusing in drinks such as sparkling water or a celebration glass of prosecco! If that wasn’t enough, the packets are 100% compostable – so you can give a little back to nature too.

Summer picnic inspiration

The summer holidays are right around the corner, and if you are planning a picnic this summer, why not add this delicious, healthy, and nutritious alternative? The new range by New Forest Fruit Snacks is available now at your Welcome store – have you tried them yet?

Aligned business goals

At Welcome Stores, we work hard to use as many eco-friendly practices as possible, which is also achieved by being involved in several local initiatives. This work also allows us to support other businesses, like New Forest Fruit, to do the same. Pop into your local branch to hear more.