Two supermarket baskets. Two sets of ingredients. What would you make?
We know Mumsnetters love a challenge. So we set one to see what they'd make from two baskets of Lidl ingredients - one full of savoury ingredients and the other, sweet.
The challenge was to use all (or most) of the ingredients in that basket, adding any normal store cupboard staples (within reason). And, as we expected they came up with some great recipes a selection of which we're featuring here
In the basket: potatoes, celery, garlic, chicken, tomatoes, double cream
"I'd roast the tomatoes, two sticks of celery and some of the garlic (also some quartered onion) with some olive oil and a sprinkle of brown sugar for about 40 minutes. Then I'd use these roasted vegetables to make a tomato soup. I'd serve it with a little of the double cream."
- Fry the chicken with an onion and then, when browned, add the garlic
- In the meantime, slice the potatoes and boil in salted water
- Once the chicken is cooked, add the celery, soften for a few minutes then
add the double cream and a chicken stock cube and simmer for a few
- Place the chicken and cream etc into an ovenproof dish
- Spread the cooked sliced potatoes over the chicken then add a
few slices of the tomatoes on top of the potatoes
- Bake in a hot oven until golden
Baked potatoes with pulled chicken
- Skin and chop the tomatoes and put them in the slow cooker with the chicken
- Squish up the garlic and add that, along with finely
sliced celery. Add a smidgen of mild chilli powder from the cupboard or
paprika instead, if you have it
- Cook on low for six hours then shred the chicken with forks and add some cream.
(Off the heat so it doesn't curdle)
- Serve the jacket spuds with the creamy shredded chicken as a topping
- Marinate chicken in lemon, garlic, ginger, chilli, garam masala, yoghurt and bake in the oven.
- Make sauce using cream, tomatoes, butter, garam masala, cumin
- butter chicken.
- Parboil potatoes then fry with onion, garlic, ginger,
Stuffed tomatoes with potatoes dauphinoise
"Cook up the celery and garlic with onions and peppers and lentils and use to stuff tomatoes. Then make a kind of dauphinoise to serve alongside them."
In the basket: apples, chocolate, butter, pastry, eggs, double cream
- Soften chopped apple in the microwave with splash of water and sugar, adding a knob
of butter for richness
- Cut the pastry into squares, blob apple into the centre of each square and fold over pastry into
- Brush with beaten egg and bake for about 20 minutes at 200C or Gas Mark 6
- Melt chocolate and butter, adding cream to make chocolate dipping sauce
- Stew apples in saucepan until cooked but still retaining some texture
- Put in ovenproof dish
- Make topping by creaming butter and sugar together until white and fluffy
- Add two whisked eggs, bit by bit, to the butter and sugar mix
- Fold in self raising flour and good pinch of salt
- Add a couple of tablespoons of milk until the mixture has the texture of thick pouring batter
- Pour the mixture on top of apples and bake in the oven at 180C/Gas Mark 4 for around 30 minutes until the top has risen and a skewer
comes out clean
- Serve with the cream
Apple and chocolate tarte tatin
- Peel and slice the apples
- Melt the butter in an oven and hob-proof pan. Then add sugar and caramelise
- Put in apples, swish about briefly to cover all the sides and leave cooking for a few minutes
- Take off heat, and grate very dark chocolate over the apple/caramel mix.
- Leave to cool a bit, then tuck a rolled-out round of puff pastry over the mix, and place in oven.
- While the tatin cooks, make a custard using the yolks of the eggs whisked with sugar and cornflour with some vanilla essence. Pour into this the double cream, heated up, and whisk hard. Then pour the mix back into the cream saucepan, and whisk over a gentle heat until it thickens
- Serve the tatin with a jug of the custard on the side
Chilled apple and dark chocolate torte
- Blind bake the pastry brushed with egg.
- Cook and slice the apples and arrange them in a decorative pattern on the pastry with a
sprinkle of brown sugar
- Melt dark chocolate and stir in the cream and melted butter
- Drizzle the chocolate mixture over the apples
- Leave to chill in the fridge
Chocolate custard tart with caramel apples
- Start by blind baking the pastry in two small tart cases. Once it's crisp, leave
- Using the eggs, cream and chocolate make a thick but pourable custard. I
would also add some vanilla and milk
- Thinly slice the apples and cook for a few minutes in the butter, adding in
sugar to make a caramel. Once the apples are soft put
aside to cool
- Assemble the tart by spooning the chocolate custard into the pastry cases and arranging the apple slices on top
- Serve with a dollop of whipped cream
and a grating of chocolate
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Last updated: 4 months ago