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Our Lidl Challenge

Our Lidl Challenge | Week 3

By | Our Lidl Challenge

 

Parsnips £0.29

Shallots £0.29

 

 

Parsnip Pie |6 servings

Sweet, sticky with a crisp pastry base.

 

This Lidl challenge does have several components and uses  4 techniques: sauce making, caramelising, blanching and pastry making. It’s a good one to do as a duo or more, so call some friends over and get in that kitchen! We had some jackfruit in our fridge so added that to the mix. If you don’t have any jackfruit to hand, then why not grate some courgette, or add mushrooms? Basically use something that you DO have in your fridge and cut it small enough that it will cook easily.

This pie is tasty hot or cold, so you can take it to work for lunch (#foodenvy) or heat it up at home for dinner.

By now you are probably a seasoned pro at vegan bechamel sauce. For this recipe we kept it extra simple.

Prep Time:

20 minutes

Ingredients:

5 parsnips (approx cubed)

5 shallots (cut into thirds)

drizzle of date syrup

2 bay leaves

6 sprigs of thyme

1/2 cup jackfruit (optional)

1/2 cup kamut flour

1/2 cup rye flour

1 tsp ground allspice

1/2 tsp mixed spice

2 tbs coconut oil

1/4 water

1/4 cup coconut mylk

1 tsp baking powder

1 tsp salt

Bechamel Sauce: 1/2 a cup chickpea flour (or flour of your choice), 2tbs rapeseed, 1 tbsp coconut oil, 1/2 cup coconut mylk, 1 tsp mixed spice, 1 tsp salt.

Directions:

  1. Preheat oven to 200C
  2. Mix flours, baking powder, salt, all spice, mixed spice and coconut oil together using your hands to make a crumbly texture. Then add coconut mylk and water gradually, until it comes together in a dough. Set to one side.
  3. Caramelise shallots in a frying pan with a little oil, thyme and a drizzle of date syrup
  4. Boil saucepan of water with bay leaves and then chuck in chopped parsnips, blanching them for 5-10 minutes
  5. Peel and slice fresh jackfruit
  6. Roll out dough (thickness of 10 pence) and place into a greased ceramic dish (approx 35cm diameter, 5-8 cm deep). We cut our leftover dough into palm trees for decoration (waste not, want not)
  7. Blind bake your pastry in oven for 10  minutes, or until base has crisped up a bit. We covered our crust with foil, to prevent it getting too brown at this stage.
  8. Mix together your shallots (be sure to remove thyme stalks), jackfruit and parsnips with your bechamel sauce. Then pour into pastry lined dish.
  9. Bake for 25-30 minutes

Bechamel Sauce:

  1. Make a roux by gently heating rapeseed and coconut oil, add mixed spice and gradually add chickpea flour, until oil is fully absorbed. Then gradually add coconut mylk to create a thick creamy sauce. Add salt and stir in.

Our Lidl Challenge | Week 2

By | Our Lidl Challenge

Melanzane |6 servings

Creamy, nutty & rich. Delicious served with avocado salad & toasted pumpkin seeds.

 

Aubergine £0.45

Leeks £0.65

We used 5 aubergines for this treat. It is so delicious, we recommend you put your leftovers in a tupperware straight away, otherwise you will keep going back for more and have none for tomorrow. We’ve used some of the plants from our urban garden in this one; enter: basil, oregano, rosemary & thyme. This saves money and time. Winning.

We already had loads of these ingredients in our cupboard, but feel free to remix this recipe so you can use up your own veggies and herbs.

Prep Time:

20 minutes

Ingredients:

5 aubergines

3 cups of soaked, pressure cooked chickpeas

1 leek sliced

handful of wild garlic, thyme & rosemary

4 mushrooms

1 jar of passata

1/4 butternut squash finely sliced (0.5cm)

Bechamel Sauce: 1/2 a cup kamut flour, 1/4 cup toasted walnuts, 1/4 cup toasted pumpkin seeds, handful of thyme, 2tbs rapeseed, 1/2 cup hemp mylk, oil, water

Directions:

  1. Preheat oven to 190C
  2. Sweat leeks, wild garlic, thyme & rosemary in a large saucepan
  3. Add your cooked chickpeas and passata
  4. Cut aubergine into 1 cm thick slices, lengthways and griddle
  5. Once you’ve made your bechamel sauce (see below), it’s time to start layering up in a casserole dish. Chickpea passata at the bottom, then butternut squash slices, followed by bechamel sauce and then aubergine. Repeat until dish is full. Top off with bechamel
  6. Bake for 30 minutes

Bechamel Sauce:

  1. Blend up nuts with thyme
  2. Make a roux by gently heating rapeseed oil and gradually adding kamut flour, walnuts and pumpkin seeds until oil is fully absorbed. Then gradually add hemp mylk. Top up with enough water to create a thick creamy sauce. Avoid burning flour, adding liquid gradually is the key and to keep stirring

Our Lidl Challenge | Week 1

By | Our Lidl Challenge

Baby Corn £0.69

Spinach £0.79

Satsumas £0.89

Melon £0.99

 

Hot & Sour Soup |6 servings

Tangy & fragrant, with the right amount of spice and plenty raw veg

For this recipe we used Lidl’s spinach (£0.79) and baby corn (£0.69). The other veggies/ spices were just what we had in our kitchen. You can use your own vegetable mix or keep it simple and just use the spinach and corn. Perilla oil has a high omega 3 content which is great for your noggin. It taste quite like sesame seed oil, which is another oil best served uncooked. Tamarind concentrate will add that Caribbean twang and can keep in your fridge for ages. In our cookbook we will have a Chine 5 Spice recipe, but for now you can use a shop bought a packet (no judgement)!

 

Prep Time:

15 minutes

Ingredients:

1/8 scotch bonnet

1 good knuckle of ginger

1/2 onion

1 tsp Chinese 5 spice (we make our own but you can buy pre-mixed in shops)

1 garlic clove

2 ltr water

1 tsp salt

2 tbs tamarind concentrate

1 tbs date paste (or a sweetener of your choice)

1 tsp coconut cream (block)

3/4 courgette

1 spring onion

large handful of spinach, baby corn, micro herbs, mange tout

1 tsp (per serving) sesame oil/ perilla oil

Directions:

  1. Chop up your aromatics (scotch bonnet, ginger, garlic, onion) and put them in a saucepan with boiling water
  2. Add Chinese 5 Spice, salt, tamarind concentrate, coconut cream, date paste. Simmer for 10 minutes
  3. Spiralize your courgette. (if you don’t have a spiralizer you can grate the courgette or use noodles)
  4. Quarter your baby corn, slice your spring onion and spinach
  5. Put a tsp of oil in each bowl, add all your raw veggies and then pour your broth over the top

Fruit Coulis | 6 Servings

Like a fresh melon virgin mojito. Great in coconut yogurt or on toast.

We added some mint from our urban garden and a kiwi, to Lidl’s price drop gaia melon (£0.99) and easy peeler satsumas.(£0.65).  You all know we love seamoss, so this recipe wouldn’t be complete without it. For those that don’t know, Seamoss contains 15 of the 16 essential minerals that you need to function healthily. These minerals support the healthy functioning of your blood, bones and muscles; the foundations of a healthy body. We clean it thoroughly and create our own sea moss gel. This can easily be added to smoothies, sauces and cakes. It can act as an egg replacement and is an excellent binder.

 

Prep Time:

5 minutes

Ingredients:

1/2 melon

6 satsumas

1 handful of mint

1 kiwi

1/4 cup seamoss (you can use agar instead- follow instructions on packet)

1 tsp maple syrup (or your own choice of sweetener)

Directions:

  1. Blend up all of your ingredients and leave in fridge to chill

 

Our Lidl Challenge

By | Our Lidl Challenge

Eat cheap

Proving that eating well doesn’t have to be expensive, we will be using the fruit & veg on offer at Lidl and posting our quick, tasty recipes. Try out what we share and let us know what you think. Lidl challenge, big reward.

Let the games begin!