Recipe taken from the Lidl Easter brochure – April 2021.
Serves : 4; Preparation time : 15 mins Cook time : 40 mins
100g Greek-style yogurt
1 garlic clove, finely grated
1 lemon, zest and juice
1 sheet ready rolled puff pastry
200g radishes, halved
5 spring onions, cut into thirds
1 tbsp olive oil
100g frozen peas
80g pomegranate seeds
240g mixed salad leaves
Salt and pepper
- Preheat the oven to 200 C / 180 C Fan / Gas Mark 6.
- To make your creamy base even more flavourful, use feta for Tang and crush 100g of it in a bowl with a fork. Stir in the yogurt, garlic, lemon zest and half the juice, seasoning with plenty of black pepper.
- Unroll the pastry and score a border 1 cm from the edges. Spread the feta mix over the pastry to cover up to the score line.
- For the spring veg, use asparagus for earthiness and combine with crunch radishes and sweet spring onions. Toss together in a bowl with the olive oil and some seasoning, then scatter over the top of the tart. Transfer to a lined tray and bake in the oven for 35-40 minutes.
- Meanwhile, toss the frozen peas in the leftover oil in the bowl and scatter them over the tart for the final 5 minutes of cooking time.
- Bring an extra hit of fresh flavours before serving by crumbling over the remaining feta along with pomegranate seeds for fruitiness and a squeeze of lemon to add zing. Dress the salad leaves with another good squeeze of lemon and plenty of seasoning.
Article from Lidl Easter brochure April 2021.
Add zing to spring brunches with these easy pastry twists, perfect for weekend feasting.
Crispy Bacon and Egg Slice
Makes : 6; Preparation time : 10 mins; Cook Time : 28 mins
- Unroll a sheet of pastry (use puff for crispiness), cut into 6 even squares and arrange on a parchment lined baking tray. Stamp out the centre of each square with a 6.5cm ring cutter, replacing the circle back into the middle, and brush with beaten egg for colour.
- Bake at 220 C / 200 C Fan / Gas Mark 7 for 10 minutes, then push the centres in a little and crack in 6 medium eggs for richness. Bake again, covered in foil, for 15 minutes.
- Remove the golden pastries from the oven and garnish with a rasher of crispy bacon to bring smokiness.
Fruity Banoffee Bunnies
Makes : 12; Preparation time : 25 mins; Cook Time : 35 mins
- Using 2 sheets puff pastry for crispiness, trim each into a 25cm square. Spread one with a generous layer of banoffee sauce for richness (leaving a border) and top with the other sheet. Seal along the border and slice into 12 even strips.
- Preheat the oven to 180 C / 160 C Fan / Gas Mark 4. Fold the strips into a U-shape, then twist twice. Brush with beaten egg for colour and bake for 30-35 minutes.
- Once cool, dot with banoffee sauce and garnish with banana for fruitiness and broken waffle for whiskers.
Crunchy Lucky Dip Croissants
Makes : 6; Preparation time : 20 mins; Cook Time : 5 mins
- Slice open 6 croissants. Fill 2 with a generous layer of almond butter for richness. Melt 70g milk chocolate or drizzle over, topping with a handful of chopped pistachios and hazelnuts for crunch.
- Fill another 2 croissants with strawberry jam, blueberries and raspberries for fruitiness. Top with 1 tbsp natural yogurt mixed with 70g melted white chocolate and decorate with flaked almonds.
- Fill the last 2 croissants with chocolate orange spread for sweetness and zingy satsuma segments. Warm through and loosen extra spread to drizzle on top, garnishing with another segment.
Recipe courtesy of Co-op Magazine
Serves : 4
Ready in 1 1/2 hours
175g puff pastry
3 egg yolks
100g caster sugar
40g plain flour
1 vanilla pod
300ml semi-skimmed milk
Zest of half a lime
1 tsp butter, melted
450g strawberries, sliced
A few mint leaves, chopped
1 tblsp pine nuts, toasted
Step One : Heat oven to gas mark 6 / 200oC / Fan 180oC.
Step Two : Roll out pastry and cut out a 20cm round. Score edge with a knife and place on a baking tray and cook for 20 to 30 minutes in oven. Allow to cool.
Step Three : Meanwhile, beat egg yolks with sugar until pale and creamy. Stir in flour. Put vanilla pod and milk in a saucepan, bring to boil and then remove pod, beat milk into custard mix. Return to pan and simmer for 5 minutes, stirring all the time. Add zest and melted butter, cool. Spread on pastry base and top with strawberries.
Step Four : Scatter over mint and toasted pine nuts.
Serves : 4-6
Preparation Time : 25 mins
Cooking Time : 30 mins
4 sheets of filo pastry
2 tblsp olive oil
3 courgettes, sliced
500g (1 lb) ricotta
4 eggs, beaten
3 tblsp basil leaves, shredded
Small grating of nutmeg
1/4 tsp dried chilli flakes
75g (2 1/2 oz) Parmesan, freshly grated
2 cloves garlic, crushed
Large handful of pine nuts
Step One : Heat the oven to 200oC / Gas Mark 6. Grease a large tart tin and line with 4 layers of filo pastry, brushing each sheet with a little oil and slightly overlapping the sheets. Transfer to the oven and cook for 7-10 minutes, or until just golden.
Step Two : Heat 1 tblsp olive oil in a frying pan and saute the courgettes for 5-7 minutes until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, chilli flakes, two thirds of the Parmesan and the garlic. Set aside.
Step Three : Spread the pastry with the ricotta mix. Press the courgette slices into the ricotta, then scatter over the pine nuts and the remaining Parmesan.
Step Four : Bake for 30 minutes, or until the filling is golden. Serve warm with a green salad.