Buy 1 Ariel 42WS  at €5 (instead of €9.85) with a purchase of €25 or more at Arkadia Foodstore Portomaso & Gozo. Offer is valid until Sunday 28th September.


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Introducing Waitrose Frozen

Good Food, Frozen.

Waitrose do not produce just any frozen products, but good food which is carefully frozen to maintain the quality you expect from all Waitrose products. As Arkadia shares the Waitrose view that few things in life are more important than the food you buy, we are pleased to make this wonderful range available to our customers.

With the Waitrose Frozen range, you can whip up a delicious meal in minutes, straight from the freezer, with no need to defrost. These full flavour meals taste as good as homemade dishes – without the need to spend hours cooking.

Come see this for yourselves at Arkadia Foodstores, where you can choose from a wide selection of Savoury Foods, Pizza, Meat and Poultry Dishes, Fish, Vegetables and Fruits, and Desserts – all frozen to a perfection that will redefine your opinion about frozen foods.

Here is a preview of some of the products available:

Aberdeen Angus British Beef
Organic Vegetable Mix
Mini Chicken Dinner
Vegetable Steamer
Spinach & Ricotta Fiorelli
Mozarella & Cherry Tomato Pizza
Tartes aux Framboises

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Deal of the Week at Arkadia Foodstore Portomaso & Gozo – Special Prices at the Deli Counter! Offer valid from Monday 15th to Sunday 21st September.

FS Weekly Offer_Week38_A4_LandscapeSpecial Prices on :

Brie Cheese | Salami Milano | Roast Turkey | Swiss Gruyere | Manchego


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Chocolate Macaroons

Makes: 24

1 tbsp cocoa powder
125g icing sugar
100g ground almonds
2 medium egg whites

Preheat the oven to 180°C, gas mark 4. Line two baking sheets with baking paper. In a large bowl, mix together the cocoa powder, icing sugar and ground almonds.
In a separate bowl, whisk the egg whites until stiff, then fold into the almond mixture.
Use a teaspoon to spoon 12 small rounds of the mixture onto each baking sheet, leaving a gap between each. Bake for 15 minutes until the macaroons are firm to the touch but still a little soft in the centre.
Set aside on the tray for a few minutes, then peel off the paper and leave to cool completely on a wire rack. Store in an airtight container for up to 2 weeks.

Video & recipe courtesy of Waitrose

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The wait is finally over! Waitrose Frozen Yogurts are now available at Arkadia Foodstore!


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Apricot & Plum Brioche

Preparation time: 15 minutes
Cooking time: 30 minutes

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

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.

Video & recipe courtesy of Waitrose

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10% off on Oliviers & Co Range

Enjoy 10% off on the Oliviers & Co Range at Arkadia Foodstore Portomaso & Gozo. Offer valid from Friday 12th to Friday 19th September, 2014.


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