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Waitrose and 3 Michelin star chef Heston Blumenthal form a long standing partnership providing high-end delicacies to grocery customers. Every year Waitrose clients eagerly wait for Heston’s Christmas range at Waitrose.

Arkadia Foodstore, who share the Waitrose belief that there are only a few things more important than the food we eat, is proud to make this incredible range available to its discerning customers. From the classic hidden orange Christmas pudding to the Earl Grey Stollen to the highlight of this season –  the Heston from Waitrose Ultimate Chocolate Bar Frozen Dessert.


Heston Ultimate Chocolate Bar

Layers of chocolate caramel mousse, nougat mousse, crunchy chocolate biscuits, salted caramel, chocolate mousse and chocolate sponge all covered in chocolate.

Do we really need to say more?Heston Pudding

Whether hosting family or guests for a lunch or dinner or perhaps that outstanding gift when you’ve been invited , stand out with the Heston line from Waitrose – exclusively available at Arkadia Foodstores in Portomaso and Gozo.

The Heston line is a limited supply line, so rush to avoid disappointment.

Heston Group2


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Easy apple and pear filo tart

Crisp on the outside and juicy in the centre, this delicious tart is packed with texture and flavour. Can be served warm, or cold the next day.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes 35 minutes
Serves: 8


75g fresh white breadcrumbs
50g  Roasted Chopped Hazelnuts
75g Light Brown Muscovado Sugar
1 tsp ground cinnamon
3 sheets filo pastry (½ x 270g pack)
75g unsalted butter, melted
2  pears, unpeeled
2 apples, unpeeled


Preheat the oven to 200ºC, gas mark 6. Line a large baking sheet with baking parchment. Mix together the breadcrumbs, hazelnuts, sugar and cinnamon.

Cut the 3 sheets of filo into 6 even-sized squares. Brush 2 of the squares with butter and overlap on the baking sheet to make
a 25 x 35cm rectangle. Scatter over a third of the crumb mix. Butter 2 more squares, lay on top, sprinkle with a third of the crumbs then top with a final layer of buttered pastry.

Thinly slice and core the pears and apples and place in a large bowl. Pour over the remaining butter and sprinkle with the remaining crumb mixture, toss together using your hands then spread out on top of the filo rectangle.

Bake for 20 minutes until crisp and golden. Cut into rectangles and serve warm with a spoonful of mascarpone or drizzle of cream.

Cook’s tip

Try finishing off the cooked tart with a drizzle of maple syrup.
Any leftover filo pastry is suitable for freezing.

Recipe & Video courtesy of Waitrose

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Raspberry Doughnut Muffins

A cross between doughnuts and muffins, this easy recipe is great for baking with children.

Preparation time: 10 minutes
Cooking time: 15 minutes to 20 minutes
Total time: 25 minutes to 30 minutes 30 minutes
Makes: 12


200g plain flour
1 tsp bicarbonate of soda
250g golden caster sugar
100ml natural yogurt
2 large eggs, beaten
1 tsp vanilla extract
150g  Butter, melted, plus extra for greasing
4 tbsp raspberry jam


Preheat the oven to 190°C, gas mark 5. Lightly grease a 12-hole muffin tin.

In a large bowl, stir together the flour, bicarbonate of soda and 150g of the sugar.

Whisk the yogurt, eggs and vanilla extract together in a large jug then pour into the flour along with the melted Flora Buttery. Stir together but don’t over mix.

Divide two-thirds of the mixture between the muffin tin holes, then add 1 tsp jam to the centre of each. Top with the remaining mixture, making sure the jam is completely enclosed.

Bake for 15–20 minutes until firm and golden. Leave the duffins to cool in the tin for 5 minutes, then lift out and coat in the remaining caster sugar. Best eaten warm.

 Recipe & Video courtesy of Waitrose

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You definitely don’t want to miss out on a recipe like this! For you chocolate lovers, this one is divine!

Preparation time: 20 minutes + proving overnight
Cooking time: 30 minutes
Total time: 50 minutes + proving overnight
Makes: 20 chocolate doughnuts


For the dough:

500g strong white bread flour, plus extra for dusting
7g salt
50g caster sugar
10g instant yeast
140ml warm full fat milk
5 medium eggs
250g unsalted butter, softened, plus extra for greasing

For the filling:

200g Waitrose continental plain chocolate, broken into squares

Deep fat fryer:

3 litres sunflower oil
Caster sugar for dredging


Put the flour and sugar into the bowl of the mixer, fitted with a dough hook, and add the salt to one side and the yeast to the other. Add the milk and the eggs and mix for about 8 minutes until smooth.

Knead the dough on a slow speed for 5 minutes then gradually start to add the butter. Once all of the butter has been incorporated and the dough is smooth and sticky, increase the speed and knead for a further 6 minutes. Pour the dough into a large bowl (remember that the dough will almost double in size), cover with cling film and place in the fridge overnight.

Lightly dust the work surface with flour, turn out the dough and knock it back. Divide the dough into 20 balls (about 60g each). Flatten each one out a little and put 10g of chocolate in the middle – you may have to break the chocolate into smaller pieces so it sits snugly in the middle. Form the dough into a ball around the chocolate and roll to smooth.

Place the balls on a lightly floured tray and cover with a clean plastic bag or cling film and leave to prove for an hour or until doubled in size.

Heat the oil in the fryer to 180C and gently place the doughnuts, 2 at a time, into the pan or the fryer. They will puff up and float so you will need to turn them over periodically so that they cook evenly on all sides. They do take on colour quickly because of the sugar and butter in the dough, but you need to cook them for about 10-12 minutes so that they cook through and the chocolate melts.

Remove from the fryer with a slotted spoon and drain on kitchen paper. Dredge with caster sugar and serve.

Recipe & Video courtesy of Waitrose

© Copyright Paul Hollywood

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Buy 2 Gelati Granola Ice-Cream tubs (2ltr) for ONLY €5 instead of €8.00 with a purchase of €25 or more from Arkadia Foodstore in Portomaso & Gozo. Offer valid till the 5th of October.

FS Weekly Offer_Week39_A4_Landscape

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