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Sunday breakfast goals with @mykitchenheaven_ 🍳 #Lidlireland

Sunday breakfast goals with @mykitchenheaven_  🍳 #Lidlireland - 2 days ago

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Treat yourself Tuesday 💛 @i_am_samiya_kashif recreated our brioche french toast with her own twist on the recipe! make sure you tag us in your recipe creations or use #Lidlireland 🍴

Treat yourself Tuesday 💛 @i_am_samiya_kashif recreated our brioche french toast with her own twist on the recipe! make sure you tag us in your recipe creations or use #Lidlireland  🍴 - 7 days ago

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This sausage, potato & blue cheese skillet is a delicious one pot wonder! Easy to whip up mid week and bursting with flavour 🍳 ​
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​You can swap the blue cheese for cheddar or goat’s cheese here instead if you like. The blue tangy blue cheese works really well with the sweetness from the tomatoes 🍅
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Cook time: 16 minutes 
Serves 4 
2 tbsp olive oil 
6 Deluxe cumberland pork sausages 
250g sunstream tomatoes
1 red onion, sliced
1 tsp dried sage
500g baby potatoes, steamed & cooled
6 eggs, lightly beaten
50ml milk 
125g Deluxe blue cheese 
100g rocket, spinach and watercress salad, to serve 
Small handful parsley, finely chopped to serve 
Sea salt and freshly ground black pepper 
Heat the oil in a large skillet pan over a medium high heat. Remove the sausages from their casing and break into pieces into the pan, fry for 4-5 minutes until golden. Remove the tomatoes from their vine and add to the pan along with the onion and sage, stir through and allow to cook for 2-3 minutes until slightly softened. 
Slice the baby potatoes and add the the pan. Whisk together the eggs and milk in a large jug. Reduce the heat, season and crumble over half the blue cheese, pour. Over the eggs, nuzzle in around the elements in the pan and allow to cook over a low heat for 4-5 minutes until almost cooked through, crumble over the remaining half of the blue cheese. Place under a preheated grill for 2-3 minutes until golden, bubbling and until the eggs are fully cooked. 
Serve to the table alongside the salad leaves 🥗

This sausage, potato & blue cheese skillet is a delicious one pot wonder! Easy to whip up mid week and bursting with flavour 🍳 ​ ​​ ​You can swap the blue cheese for cheddar or goat’s cheese here instead if you like. The blue tangy blue cheese works really well with the sweetness from the tomatoes 🍅 ​ Cook time: 16 minutes Serves 4 2 tbsp olive oil 6 Deluxe cumberland pork sausages 250g sunstream tomatoes 1 red onion, sliced 1 tsp dried sage 500g baby potatoes, steamed & cooled 6 eggs, lightly beaten 50ml milk 125g Deluxe blue cheese 100g rocket, spinach and watercress salad, to serve Small handful parsley, finely chopped to serve Sea salt and freshly ground black pepper Heat the oil in a large skillet pan over a medium high heat. Remove the sausages from their casing and break into pieces into the pan, fry for 4-5 minutes until golden. Remove the tomatoes from their vine and add to the pan along with the onion and sage, stir through and allow to cook for 2-3 minutes until slightly softened. Slice the baby potatoes and add the the pan. Whisk together the eggs and milk in a large jug. Reduce the heat, season and crumble over half the blue cheese, pour. Over the eggs, nuzzle in around the elements in the pan and allow to cook over a low heat for 4-5 minutes until almost cooked through, crumble over the remaining half of the blue cheese. Place under a preheated grill for 2-3 minutes until golden, bubbling and until the eggs are fully cooked. Serve to the table alongside the salad leaves 🥗 - 9 days ago

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Our next baby food recipe is a vegetarian friendly aubergine, butterbean & spinach mash! 🌱 This is a great recipe to freeze into ice cube trays and defrost as needed 🥣
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​What You Need:
​2 tbsp sunflower oil
1 small onion
1 aubergine, diced
½ tsp ground cumin
400g tin chopped tomatoes
400g tin butter beans, drained and rinsed
100g meadow fresh baby spinach ​Method:
Heat the oil in a large sauté pan over a medium heat. Add the onion and aubergine, cook for 6-8 minutes until softened without colour followed by the cumin. Pour over tin of chopped tomatoes, 300ml water and allow to simmer for 15 minutes until cooked through and reduced slightly. 
Stir through the butter beans and spinach and cook for a further 2-3 minutes. Blend until smooth. ​
​Enjoy 💛

Our next baby food recipe is a vegetarian friendly aubergine, butterbean & spinach mash! 🌱 This is a great recipe to freeze into ice cube trays and defrost as needed 🥣 ​ ​What You Need: ​2 tbsp sunflower oil 1 small onion 1 aubergine, diced ½ tsp ground cumin 400g tin chopped tomatoes 400g tin butter beans, drained and rinsed 100g meadow fresh baby spinach ​Method: Heat the oil in a large sauté pan over a medium heat. Add the onion and aubergine, cook for 6-8 minutes until softened without colour followed by the cumin. Pour over tin of chopped tomatoes, 300ml water and allow to simmer for 15 minutes until cooked through and reduced slightly. Stir through the butter beans and spinach and cook for a further 2-3 minutes. Blend until smooth. ​ ​Enjoy 💛 - 11 days ago

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We love seeing your recipes! @healthyfitbella_ created this cute and colourful lunch  for back to school 🎒 Make sure to show us yours by tagging us or using #Lidlireland 💛

We love seeing your recipes! @healthyfitbella_ created this cute and colourful lunch for back to school 🎒 Make sure to show us yours by tagging us or using #Lidlireland  💛 - 13 days ago

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This week we are bringing you some great baby food recipes that you can easily make at home for your little one 👶 First up is this recipe for baby risotto 🥣
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​​Cooking time: 35 Min.
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Ingredients:
​100 g Onions finely diced
125 g Courgettes finely diced
1 small Carrot finely diced
1 tbsp Olive Oil
100g Basmati Rice
2 Tomatoes ripe, finely chopped
450ml Water
boiling​
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​Method:
In a large frying pan, sauté the onion,  courgette and carrot in the olive oil for 5-6 minutes, until soft.
Add the rice and stir to combine for 2 minutes.
Stir in the tomatoes and slowly add the hot water. Cover and simmer for 20-25 minutes until the rice is tender. Adding a little more water if necessary.
When the rice is cooked and tender, the baby risotto is ready to be served. ​As your baby gets older, and to make the risotto more palatable for the whole family, a low salt stock can replace the water in this recipe.

This week we are bringing you some great baby food recipes that you can easily make at home for your little one 👶 First up is this recipe for baby risotto 🥣 ​ ​​Cooking time: 35 Min. ​ Ingredients: ​100 g Onions finely diced 125 g Courgettes finely diced 1 small Carrot finely diced 1 tbsp Olive Oil 100g Basmati Rice 2 Tomatoes ripe, finely chopped 450ml Water boiling​ ​ ​Method: In a large frying pan, sauté the onion, courgette and carrot in the olive oil for 5-6 minutes, until soft. Add the rice and stir to combine for 2 minutes. Stir in the tomatoes and slowly add the hot water. Cover and simmer for 20-25 minutes until the rice is tender. Adding a little more water if necessary. When the rice is cooked and tender, the baby risotto is ready to be served. ​As your baby gets older, and to make the risotto more palatable for the whole family, a low salt stock can replace the water in this recipe. - 15 days ago

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5 Comments
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Show us your #Lidlireland recipe creations! @ptysiumietowy has created their own cauliflower rice salad recipe using all Lidl products and it looks SO good 🥗 ​Ingredients:
Half of fresh cauliflower head, cut into small pieces
2 garlic gloves (minced) •2 tbs olive oil
salt, pepper ​1/2 tsp allspice ​1/2 tsp chilli flakes or chilli powder ​1/2 tsp garam masala ​fresh spinach
fresh red pepper
1/2 red onion ​
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​Method:
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside (do not overload the food processor, make small portions). In a small bowl, whisk together garlic cloves (minced), olive oil, chilli flakes/powder, all spices, salt and pepper. 
Add the mixture to cauliflower rice, mix well. 
Transfer the cauliflower into a tray, then spread it out to a thin, even layer. Roast the ‘rice’ at 200C for 12 minutes, mixing it in the tray halfway through cooking. This dried the rice out, giving it a light, fluffy texture and intensified the flavour.
Add the remaining ingredients: chopped red onion, spinach and pepper. Mix well, toss with sesame seeds or fresh parsley & enjoy!

Show us your #Lidlireland recipe creations! @ptysiumietowy has created their own cauliflower rice salad recipe using all Lidl products and it looks SO good 🥗 ​Ingredients: Half of fresh cauliflower head, cut into small pieces 2 garlic gloves (minced) •2 tbs olive oil salt, pepper ​1/2 tsp allspice ​1/2 tsp chilli flakes or chilli powder ​1/2 tsp garam masala ​fresh spinach fresh red pepper 1/2 red onion ​ ​ ​Method: To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside (do not overload the food processor, make small portions). In a small bowl, whisk together garlic cloves (minced), olive oil, chilli flakes/powder, all spices, salt and pepper. Add the mixture to cauliflower rice, mix well. Transfer the cauliflower into a tray, then spread it out to a thin, even layer. Roast the ‘rice’ at 200C for 12 minutes, mixing it in the tray halfway through cooking. This dried the rice out, giving it a light, fluffy texture and intensified the flavour. Add the remaining ingredients: chopped red onion, spinach and pepper. Mix well, toss with sesame seeds or fresh parsley & enjoy! - 18 days ago

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2 Comments
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It's nearly that time again.. We're getting ready to go back to school! We're trying something a little different with these cute sandwich skewers 🥪

What You Need:
Pesto
1 Red Pepper
125g Cherry Tomatoes
60g Cooked ham
8 slices Sliced Pan Bread
125 g Cheese (Choose your favourite)

How To:
Stir the fresh cheese with pesto.
Toast bread and spread with the fresh cheese.
Place 4 slices of ham on the remaining bread, cut into 4 pieces.
Peel and cut the peppers into pieces.
Wash the cherry tomatoes and cut in half.
Cut the sandwiches into triangles
Put a sandwich on a skewer followed by half a tomato and a slice of pepper and then repeat.

It's nearly that time again.. We're getting ready to go back to school! We're trying something a little different with these cute sandwich skewers 🥪 What You Need: Pesto 1 Red Pepper 125g Cherry Tomatoes 60g Cooked ham 8 slices Sliced Pan Bread 125 g Cheese (Choose your favourite) How To: Stir the fresh cheese with pesto. Toast bread and spread with the fresh cheese. Place 4 slices of ham on the remaining bread, cut into 4 pieces. Peel and cut the peppers into pieces. Wash the cherry tomatoes and cut in half. Cut the sandwiches into triangles Put a sandwich on a skewer followed by half a tomato and a slice of pepper and then repeat. - 20 days ago

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Our newest recipe is a fun twist on a classic homemade sausage roll recipe! This recipe by @wholesomeireland is a great way to sneak a little extra veg into your kids lunchbox 💛

Our newest recipe is a fun twist on a classic homemade sausage roll recipe! This recipe by @wholesomeireland is a great way to sneak a little extra veg into your kids lunchbox 💛 - 22 days ago

643 Likes
33 Comments
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This chocolate stuffed brioche french toast is the ultimate weekend treat 🤤 Find the full recipe on IGTV or on www.lidl-recipes.ie 🍴

This chocolate stuffed brioche french toast is the ultimate weekend treat 🤤 Find the full recipe on IGTV or on www.lidl-recipes.ie 🍴 - 24 days ago

215 Likes
12 Comments
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Roasted tomato pasta 🍅 This delicious 4 ingredient dish created by @wholesomeireland is the perfect mid week meal & it's vegan too! 🍝
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What You Need:
​300g Cherry Tomatoes
5 cloves Garlic
3tbsp Olive Oil
300g Spaghetti​
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​Preheat your fan oven to 150 degrees Celsius. Take a heavy roasting dish and fill with the whole cherry tomatoes, cloves of garlic, and olive oil. Season well with salt and pepper, then stir. ​
​Roast in the oven for 20 mins, then turn the heat off but leave the dish in the oven while you cook the pasta according to the instructions on the packet. Once the pasta is cooked, drain and add to the roasting dish with the tomatoes and garlic. ​
​Stir well so that the pasta is coated in the oil and roasted tomatoes. Serve immediately with fresh thyme or basil. Enjoy!

Roasted tomato pasta 🍅 This delicious 4 ingredient dish created by @wholesomeireland is the perfect mid week meal & it's vegan too! 🍝 ​ What You Need: ​300g Cherry Tomatoes 5 cloves Garlic 3tbsp Olive Oil 300g Spaghetti​ ​ ​Preheat your fan oven to 150 degrees Celsius. Take a heavy roasting dish and fill with the whole cherry tomatoes, cloves of garlic, and olive oil. Season well with salt and pepper, then stir. ​ ​Roast in the oven for 20 mins, then turn the heat off but leave the dish in the oven while you cook the pasta according to the instructions on the packet. Once the pasta is cooked, drain and add to the roasting dish with the tomatoes and garlic. ​ ​Stir well so that the pasta is coated in the oil and roasted tomatoes. Serve immediately with fresh thyme or basil. Enjoy! - 27 days ago

142 Likes
4 Comments
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Fancy trying something a little different for lunch? @Davidgillick has shared his recipe for a quick and healthy wrap that's perfect to eat on the go 🥑

Fancy trying something a little different for lunch? @Davidgillick  has shared his recipe for a quick and healthy wrap that's perfect to eat on the go 🥑 - 29 days ago

146 Likes
5 Comments
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