Sainsbury's @sainsburys
1k Posts
209k Followers
700 Following
Follow us for fun kitchen hacks and food so good you’ll want to lick your screen. For customer service queries please send us a tweet. Visit our site:
1k Posts
209k Followers
700 Following
Follow us for fun kitchen hacks and food so good you’ll want to lick your screen. For customer service queries please send us a tweet. Visit our site:
Something a bit different for a snack idea #noaddedsugar c/o @rebelrecipes PEANUT BUTTER AND MUESLI SQUARES 3 ripe bananas, mashed 175g Taste the Difference apple, hazelnut & beetroot muesli 30g sunflower seeds 50g chopped nuts 50g medjool dates, pitted 3 tbsp coconut oil 5 tbsp crunchy peanut butter 3 tbsp coconut yogurt FOR THE TOPPING A few pinches of nuts, seeds, dried fruits and coconut 1. Pre-heat the oven to 190°C/fan 170°C/gas mark 5. 2. Mix all the dry ingredients in a large bowl & then add the mashed bananas. 3. Heat the coconut oil & peanut butter in a saucepan over a low heat and stir until combined. Add this to the dry mix and stir well until everything is combined (the mixture shouldn’t be too wet). Mix in the coconut yogurt. 4. Line a baking tray with grease proof paper & spread the mix on top, around an inch thick. Sprinkle on the toppings. Bake for approximately 20 minutes. Remove from the oven, allow to cool and then cut into squares. #peanutbutter #muesli #beetroot #snacking
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🥑 + 🍫 = all the things we ❤️ AVOCADO CAKE 275g plain flour 2 tsp baking powder 200g caster sugar 2 medium eggs 50ml sunflower oil, plus extra for greasing 35ml almond milk 1 tsp vanilla extract 350g avocados, flesh only, mashed 100g dark chocolate, chopped into small pieces 1. Preheat the oven to 180°C/gas mark 4 and grease and line a 2-litre loaf tin. Sift the flour and baking powder together and set aside. 2. In a separate bowl, whisk the sugar, eggs, oil, almond milk and vanilla extract for 4-5 minutes until thick and glossy. Fold in the mashed avocado and dark chocolate until combined. Gently fold in the flour and baking powder. Scrape the mixture into the lined baking tin, then bake for 1 hour 5 minutes. 3. Test to see if it’s ready by inserting a skewer into the cake. If it comes out with just a few damp crumbs, it’s ready. If there is any sign of wet cake mixture, return the cake to the oven for 5 more minutes. Transfer the cake to a cake rack and leave in the tin until completely cool. Remove the cake from the tin and leave until cold, then slice and serve. #avocado #avocadolove #darkchocolate #cak#cakesofinstagram #cake
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Like nuggets, but crunchier 😋 CASHEW CHICKEN AND STIR-FRIED GREENS 425g mini chicken fillets 2 tbsp plain flour 2 medium eggs, beaten 150g cashews, roughly chopped 1 tbsp oil 200g broccoli, cut into florets and halved 200g fine beans, trimmed 100g green cabbage, sliced 1 red chilli, deseeded and finely sliced 2 cloves garlic, chopped 1 lime, zested and juiced 1 tbsp light soy sauce 4 tbsp sweet chilli dipping sauce 1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Toss the mini fillets in the flour. Put the eggs in a bowl and the chopped cashews on a plate. Dip the mini fillets in the egg to coat, then roll in the nuts. Place on a baking tray and bake for 20 minutes, until golden. 2. Meanwhile, heat the oil in a frying pan Add the broccoli, beans and cabbage and stir-fry for 2-3 minutes over a medium-high heat. Stir in the chilli, garlic, lime zest and juice and soy sauce, then cover with a lid and cook for a further 4 minutes. 3. Serve the cashew chicken with the stir-fried greens. Drizzle a little sweet chilli dipping sauce over the top. #chickendinner #30minutemeal #fakeaway
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It’s the only way to ring in the year of the pig 🎉 c/o @yui_foodfromtheheart CHINESE-STYLE PIGS IN BLANKETS 1 pack of pigs in blankets 50g padron cooking peppers 100g pak choi, cut into medium pieces 50g pomegranate 1 large red onion, sliced 1 star anise 1 clove garlic, finely minced 1 tsp Chinese five spice 1 tbsp reduced salt soy sauce 1 tbsp Oyster sauce 1 tbsp honey 1 tsp mustard 1 tsp ground pepper 1 tsp cooking oil 1. Mix soy sauce, oyster sauce, honey, mustard, ground pepper and Chinese five spices in a small bowl. Set aside. 2. Heat cooking oil in a pan to a medium setting and wait until the oil starts to heat up. Add the pigs in blankets to the pan and cook them until they are golden brown all around. Take the pigs in blankets out of the pan and set aside. 3. In the same pan used for the pigs in blankets, fry the red onions until soft, then add the pak choi and the sauce made earlier. Add star anise and pomegranate, stir until all combined. 4. Put the pigs in blankets back in the pan and mix well with all the vegetables and sauce. 5. To serve, sprinkle a little bit of ground black pepper. You can enjoy this dish on its own or have it with rice or noodles. #ChineseNewYear #LunarNewYear #pigsinblankets #partysnacks #partyfood
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Cookies will always make the perfect gift ❤️ 'BE MY VALENTINE' COOKIES c/o @real.foodie FOR THE COOKIES 200g Taste the Difference raisins nuts & honey granola 50g Taste the Difference whole rolled porridge oats 50g raisins 65g acacia squeezy honey 100g butter 1 tsp baking powder 1 medium egg Zest from 1 lemon 1 tsp vanilla bean paste FOR THE ICING 2-3 Tbsp No.1 Kombucha Ginger & Turmeric 50g icing sugar 1. Blitz 50g of the granola until a flour-like texture has formed. Add this to a bowl with the softened butter, vanilla bean paste and honey. Lightly cream until just combined. 2. Using clean hands, roll the cookie dough mix into balls about the size of a pingpong ball; you should get about 18. Chill in the fridge for at least 30 minutes. 3. Pre-heat the oven to 180°C/fan 160°C/gas mark 4. Place the cookie dough balls onto a baking tray lined with parchment paper. Press each ball down to give a rounded shape – these cookies wont spread much, so it helps to shape them at this stage. Bake cookies in 2-3 batches in the middle of the oven for 12-16 minutes. 4. Whilst the cookies are baking, prepare the icing. Sift the icing sugar into a bowl then carefully pour in about 2 tbsp of the kombucha. You'll want a thick pourable consistency. Add up to another tablespoon if it needs to be a little thinner. 5. Check the cookies at the 12 minute point. When they're lightly golden around the edges, with a slight give in the middle, they're done. Once the cookies are cool, drizzle over the icing in a zigzag pattern freehand or using an icing bag. #ValentinesDay #ediblegifts #presents #kombucha #cookies
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A delightfully simple dinner that’s ready in 15 minutes TANGY SWEET AND SOUR CHICKEN 1 tbsp olive oil 325g chicken thigh fillets, thinly sliced 700g vegetable stir-fry 440g sweet and sour sauce 820g fresh egg noodles 1 lime, juiced ½ bunch spring onions, washed and finely sliced 1. Heat the oil in a large frying pan or wok until hot. Add the chicken thigh fillets and cook for 5 minutes until browned, then add the vegetable stir-fry and cook for 5 minutes. 2. Stir in the sauce and the noodles and cook for 3-4 minutes until piping hot. 3. Divide between 4 bowls and squeeze over the lime juice. Garnish with the finely sliced spring onions, then serve immediately. #fakeaway #chickendinner #15minutemeals #quickmeals #keepitsimple
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CHICKEN NOODLE SOUP Our go-to when in need of a winter warmer 2 tbsp rapeseed oil 4 chicken thigh fillets, skinless and boneless 200g cream crackers, broken up 3 large eggs, beaten 100ml soda water 2 carrots, sliced into semi circles 2 sticks of celery, chopped into diagonal slices 750ml chicken stock made with 1 chicken stock cube 75g spaghetti, broken up 175g green beans, trimmed and halved 1 tbsp dill, roughly chopped 2 tbsp flat-leaf parsley, roughly chopped 1 fresh lemon, to squeeze over 1. Warm 1 tbsp olive oil in a large, heavy bottomed pot over a medium heat. Add the chicken and sear on one side, untouched, for 4 minutes, then turn over and sear on the other side for 4 minutes. Remove from the pan and cover with foil, then set aside. 2. Blitz the crackers in a food processor until they're fine crumbs. Combine the eggs, soda water and all the pan juices left from searing the chicken in a large mixing bowl. Add the cracker crumbs, season well, then mix until completely combined. Leave in the fridge uncovered for 15 minutes. 3. Meanwhile, wipe the pan clean and add the remaining oil. Add the carrots and celery and cook on a medium heat for 5 minutes until softened slightly. Add the stock plus 750ml of water and bring to a boil, then cover and simmer. Remove the cracker mix from the fridge and, with wet hands, shape into 18 balls. Add the balls to the pot of vegetables and stock, cover and leave to simmer for 15 minutes. 4. Take the chicken thighs and use two forks to shred them. Remove the lid from the pot and add the chicken, spaghetti and sliced green beans. Replace the lid and leaving to simmer for another 8-10 minutes, or until the spaghetti is just cooked. 5. Just before serving, stir through the dill, parsley and a squeeze of lemon juice, then season to taste. #soup #souplife #chi#chickennoodlesoup #souplover #chicken
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Keep warm and cosy on down with this one pot wonder 🍲 CHUNKY CHICKEN AND CHORIZO HOTPOT 1 tbsp vegetable oil 125 g closed cup chestnut mushrooms, left whole 200 g shallots, halved 1 tbsp smoked paprika, thyme and garlic 450 g baby potatoes, halved 200 g swede, peeled and cut into small chunks 100 g Chantenay carrots, halved lengthways 390 g carton chopped tomatoes with basil and oregano 500 ml chicken stock 2 tbsp cornflour 300 g cooked roast chicken 175 g fine beans, trimmed 112.5 g spicy smoky chorizo ring, sliced 1 tbsp washed and chopped fresh parsley leaves, to garnish 1. Heat the oil in large casserole dish. Add the mushrooms and shallots, lower the heat a little and fry, stirring occasionally, until they begin to colour (about 5 minutes). 2. Sprinkle with the smoked paprika, thyme & garlic, and stir-fry briefly. Add the potatoes, swede, carrots and chopped tomatoes then add the stock. Stir well and simmer for 25 minutes, or until the vegetables are tender. 3. Mix the cornflour with 2 tablespoons water to create a paste. Stir into 350ml water, then add to the pan with the chicken, fine beans and chorizo. Stir well, bring to the boil and simmer for 5 minutes until the beans are cooked but still retain some bite. 4. Season with black pepper, top with the chopped parsley and serve straight from the casserole dish. #onepotmeal #comfortfood #winterwarmer #chickendinner #chorizo
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