Easy seasonal recipes for the whole family from just 97 cents per person
GIVE your cooking skills a spring boost.
You can make meals more interesting with new variations on old favorites.
Here is a meal for the midweek, something for the weekend and a
delicious dessert.
Recipes from recipes.lidl.nl. The cost per serving is based on the proportion of ingredients used to make the dish.
Prices are correct at time of going to press.
Slowly cooked chicken dish with pancetta, peas and mint
There’s a lovely contrast between the crispy, golden skin and the tender, juicy meat in this slow-cooked chicken casserole recipe, and the addition of fresh mint and peas gives it a wonderfully fresh flavor.
(For four people)
Preparation time: 25 minutes
Cooking time: 1 hour 35 minutes
YOU NEED:
- 2 tablespoons of oil
- 1 kg chicken drumsticks, with skin
- 1 tablespoon flour
- 2 onions, finely chopped
- Half a leek, white part only, finely chopped
- 1 stalk celery, finely chopped
- 200 g pancetta, cubed
- 2 cloves garlic, grated
- 350 ml white wine
- 400 ml chicken stock
- 225 g frozen peas
- 10 g mint, chopped
- 10 g parsley, chopped
- Black pepper
METHOD: Preheat the oven to 150°C/130°C fan/gas mark 2.
Place a frying pan over medium heat and add a tablespoon of oil to heat.
Dredge the chicken in the flour, put it in the pan and fry it briefly
eight minutes until completely golden brown.
Remove from the pan, reduce the heat and add the remaining oil, onions, leek and celery.
Cook for five minutes, until soft, then add the pancetta and cook for a further five minutes over a slightly higher heat.
Stir in the garlic and wine and increase the heat for a few minutes until the wine has reduced by two-thirds.
Add the stock, stir well and bring to the boil again, season generously with black pepper.
Return the chicken to the pan and place the pieces skin side up
about the court.
Place in the oven and cook for about 80 minutes, keep an eye on it
at the liquid level and add some extra stock if necessary.
After this time, add the peas straight from the freezer and increase the temperature to 200°C/180°C fan/gas mark 6.
Remove the lid from the dish and return to the oven, uncovered, to brown the skin.
Stir in the mint and parsley and let the casserole stand for five minutes
minutes before dividing among bowls to serve.
WEEKEND MEAL PER PERSON: £1.85
Spanakopita rice and egg fry
(For four people)
3
Preparation time: 20 minutes
Cooking time: 40 minutes
YOU NEED:
- 300 grams of white rice
- 2 medium onions
- 2 tablespoons of oil
- 4 large garlic
- clove
- 240 grams of spinach
- 7 medium eggs
- 100 ml semi-skimmed milk
- 200g Greek style
- salad cheese
- 200 g carrots
METHOD: Boil the rice in plenty of boiling salted water for eight minutes; it should still have some bite.
Drain, rinse with cold water and drain well
Meanwhile, finely chop the onion and fry it in the oil in a large pan for about five minutes until it starts to soften.
Add the garlic and cook, stirring, for two minutes, then add the spinach, cover and cook for two minutes to wilt.
Cook uncovered for one to two minutes to evaporate excess liquid, then remove from heat and cut the spinach with scissors.
Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease an oven dish (approximately 20 x 30 cm) with a little oil.
Stir the rice into the spinach-onion mixture. Beat three of the eggs with the milk and some herbs and mix this in, crumbling two-thirds of the salad cheese.
Place it in the baking dish and smooth it out.
Drizzle the top with a little oil and bake for 20 minutes.
Remove the dish from the oven and make four deep incisions with a spoon. Crack an egg into each hole.
Season to taste and crumble the rest of the cheese all over it.
Bake for about 15 minutes or until the whites are set but the yolks are still slightly runny and creamy.
In the meantime, use a vegetable peeler to shave the carrots into ribbons.
Steam or microwave for a few minutes until just soft but still with a bit of bite.
Serve together with the spanakopita container.
MIDWEEK TREAT PER PERSON: 97p
All-in-one Apple Pud
THIS is the easiest pud you’ll ever make – a simple base of sweet and juicy spiced apples is topped with a handful of ingredients that magically transform into a spongy cake-like topping. Delicious!
3
(For four people)
Preparation time: 10 minutes
Cooking time: 50 minutes
YOU NEED:
- 1.25 kg Braeburn apples
- 175 g light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons caramel sauce
- 125 g plain flour
- 1 teaspoon baking powder
- 150 g butter
METHOD: Preheat the oven to 200°C/fan 180°C/gas mark 6.
Peel the apples, remove the core, cut them into pieces and put them in a frying pan (preferably oven-proof) with 50 g sugar, cinnamon and two tablespoons of water.
Cook for five minutes, or until the apples begin to soften.
Leave the apples in the pan if it is ovenproof. If not, put them in a baking dish.
Drizzle the caramel sauce over it. Mix the flour, baking powder and remaining sugar and sprinkle over the mixture
apples.
Pour the melted butter over it, making sure it absorbs all the flour pockets.
Place in the oven and bake for 45-50 minutes, or until bubbly and golden brown.
Remove from the oven and let rest for five to ten minutes before serving with a scoop of creamy vanilla ice cream.
DELICIOUS DESSERT PER PERSON: £1.36