2+1 Waitrose Squash Offer


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FS Weekly Offer_Week34_A4 Landscape

Now is your chance to try out the new selection of Waitrose Ice-Cream available at Arkadia Foodstore in Portomaso & Gozo.

20% off on the whole selection from Monday 18th to Sunday 24th August!

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FS Weekly Offer_Week33_A4 Landscape

Arkadia Foodstore’s Deal of the Week!  Special Offer on BBQ meats from the butcher counter :

 Select from a wide selection of meats including :

Marinated Chicken Drumsticks
Local Chicken Breast
Marinated Pork
Spare Ribs
Pork Medallion
Angus Beef Burgers
Cube Roll

Offer valid from Monday 11th August to Sunday 17th August.

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Onion Bruschettas

Here is twist on the traditional bruschetta. Try it out for a Summer BBQ or serve to your guests as a lovely appetizer.

Prepare:20 minutes
Cook: 10 minutes to 12 minutes
Makes: 8

100ml half-fat soured cream
50g mature Cheddar, finely grated
1 tbsp Dijon mustard
Few shakes Tabasco sauce
1 bunch salad onions, trimmed and left whole
4 echalion shallots, peeled and halved
1 onion, peeled and sliced into 4 thick slices
2 tbsp rapeseed oil, plus extra for drizzling
8 slices Ciabatta
3 cloves garlic, peeled and left whole
1⁄4 x 25g pack fresh chives, finely chopped

Preheat a griddle or barbecue to extremely hot. In a blender, or in a jug with a stick blender, blitz together the soured cream with the cheese and Dijon mustard — it will loosen considerably as it blends. Season to taste with a little Tabasco and a good grind of black pepper and set aside.

Brush the salad onions, shallots and onion slices with the oil and season. Arrange evenly on the hot griddle or barbecue. The salad onions will cook quickly, with the shallots taking up to 8-10 minutes or until charred and soft. Set aside and keep warm.

Place the ciabatta slices on the griddle or barbecue and cook for 1-2 minutes on each side, until toasted and golden. Remove from the heat, rub with the garlic cloves, drizzle with oil and spread with a little of the dressing. Place on a serving plate.

Pile the charred onions on top of the ciabatta slices and scatter with the chives. Serve immediately, with any remaining dressing on the side.

Recipe & Video courtesy of Waitrose

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Homemade Burgers

These homemade beef burgers are easy to make and perfect for grilling or barbecuing – a great summertime treat.

Prepare :20 minutes
Cook: 20 minutes
Makes : 6

75g bulgar wheat
1 tbsp olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
2 x 400g packs beef mince
15g flat leaf parsley, finely chopped
1 medium egg, lightly beaten

For the beetroot slaw:
2 medium raw beetroots, peeled and grated
250g red cabbage, shredded
4 spring onions, finely chopped
1 small green chilli, deseeded and finely chopped
10g flat leaf parsley, roughly chopped
Juice of 2 limes

Preheat the barbecue or light and leave until the flames have died down and the coals have turned grey. Place the bulgar wheat in a small pan, just cover with boiling salted water and cook for about 10 minutes on a low heat until all the water has been absorbed and the bulgar wheat is softened. Set aside to cool.

Heat the olive oil in a non-stick frying pan and cook the red onion for about 5 minutes until softened, then stir in the garlic and cook for a further minute. Remove from the heat and leave to cool.

Place the mince in a large bowl and add the cooled bulgar wheat, along with the parsley, egg and cooled onion and garlic. Season well. Mix thoroughly together until you have a well combined mixture. Shape into 6 burgers and chill in the fridge until ready to cook.

Place all the ingredients for the beetroot slaw in a large serving bowl and toss together well, seasoning with a little salt and plenty of ground black pepper.

When ready to cook the burgers, place on the barbecue and cook for about 5 minutes on each side until thoroughly cooked and no pink meat remains. Leave to rest for a couple of minutes. Serve with the beetroot slaw.

Cook’s tip: Make sure your burgers are shaped firmly so they stand up well to being turned on the barbecue. And try patting the cooked bulgar wheat dry with kitchen paper to make sure no excess water remains.

Recipe & Video courtesy of Waitrose


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Apricot and Plum Brioche

Light brioche with seasonal apricots and plums is perfect with a cup of tea.

Prepare: 15 mins
Cook : 30 mins

100g unsalted butter, softened, plus extra for greasing
2 tbsp whole milk, lukewarm
1⁄2 x 7g sachet easy blend or fast action yeast
175g strong white flour
1 tbsp caster sugar, plus 1 tsp for sprinkling
1 egg, beaten
2 plums, stones removed
2 apricots, stones removed
2 tbsp maple syrup
Icing sugar, for dusting

Grease and line the base of a 900g loaf tin with baking parchment. Mix the warm milk and yeast together in a small bowl. Place into a large bowl with the flour, butter, 1 tbsp caster sugar, egg and a large pinch of salt. Using a food processor fitted with a dough hook, knead vigorously for 10-12 minutes (or longer if kneading by hand) until a soft, smooth dough is formed.

Cut 1 plum and 1 apricot into small cubes, about 1cm. Cut the remaining fruit into slices and set aside. Add the diced fruit to the dough and knead in lightly. Shape the dough into an oval and place into the prepared tin.

Drape some lightly buttered clingfilm over the top and leave in a warm place for about 2 hours or until the dough has doubled in size. Preheat the oven to 190°C, gas mark 5.

Scatter the sliced fruit over the top of the loaf, drizzle over the maple syrup and sprinkle with the remaining 1 tsp caster sugar. Bake for 30 minutes until golden and risen. Leave to cool in the tin for at least 10 minutes, then turn out and dust with icing sugar. Cut into thick slices and serve warm, or leave to cool completely on a wire rack.

Recipe & Video courtesy of Waitrose

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Deal of the Week

FS Weekly Offer_Week32_A4 Landscape

Get 3 (6-packs) of Vera Mineral Water (2 Ltr) for ONLY €5 instead of €11.70 with a purchase of €25 or more.

Offer valid from the 4th till the 10th of August, 2014 or until stocks last.

Visit Arkadia Foodstore Portomaso & Gozo and benefit from our Deal of the Week!

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