FS Weekly Offer_Week31_A4 Landscape

Time to catch up on  your laundry? Don’t miss out on the Deal of the Week at Arkadia Foodstore starting today.

Get 2 Lenor (1.8ltr) for ONLY €5 instead of €10.90 with every purchase of €25 or more from Arkadia Foodstore Portomaso & Gozo.

Offer valid until Sunday 3rd August or until stocks last.


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We have plenty of activity going on at Arkadia Foodstore in Portomaso this weekend with our special beer promotion. From Friday to Sunday customers can enjoy the following thanks to Löwenbräu, Walkers, and Kettle Chips:

  • Free 6-pack of Löwenbräu beer + Walkers Organic Biscuits with a purchase of €50 or moreLandscape_A42
  • Free beer sampling of Löwenbräu beer for all customers;
  • 20% off on Löwenbräu beer;
  • 20% off on Kettle Chips;
  • 20% off on Walkers Organic Biscuits.

All offers valid from Friday 25th to Sunday 27th July 2014 or until stocks last at Arkadia Foodstore in Portomaso, St.Julians.

Come along and enjoy some great value with the compliments of Arkadia Foodstore.


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This dish combines chicken & prawns for thechicken&prawn perfect oriental dish that will definitely be on your favourite meal list once you try it!

Serves 4
Prepare 15 mins
Cook 15 mins

Ingredients:
200g pack Rice Noodles
1 tbsp sunflower oil
2  Eggs
1  chicken breast fillet, diced
150g essential Raw King Prawns
1 red romano pepper, halved, seeded and thinly sliced into strips
1 Knorr Ginger & Lemongrass Flavour Pot
300g Beansprouts
4 salad onions, thinly sliced
25g roasted, salted cashews, roughly chopped
2 tbsp roughly chopped coriander

Method
Place the noodles in a heatproof bowl and cover with boiling water. Set aside according to packet instructions for 15 minutes or so until softened, but take care they don’t stick together. Drain.

Meanwhile, heat half the oil in a wok then crack in the eggs and cook for 1–2 minutes, scrambling until set. Transfer to a plate and set aside.

Add the remaining oil to the wok and cook the chicken for 5 minutes then add the prawns and pepper strips. Cook over a high heat for a further 1 minute.

Stir in the Flavour Pot, beansprouts, salad onions and noodles. Cook for 3–4 minutes until the chicken and prawns are completely cooked through and the noodles are piping hot.

Stir through the cooked egg then divide between 4 serving bowls. Scatter over the nuts and coriander and serve.

Recipe and photo courtesy of Waitrose.


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Tuna is one of the most popular dishes most especially when it comes to salads , so  mix it up into a couscous salad and voila, lunch is served!tunacouscous

Serves 2
Prepare 15 mins + cooling and chilling
Cook 10 mins

Ingredients
150g Wholegrain Couscous
1 tbsp olive oil
1 tbsp Sun Dried Tomato Paste
Squeeze lemon juice
70g pack Rocket
100g cherry tomatoes, quartered
6cm piece cucumber, halved, deseeded and thinly sliced
80g can Tuna
2 salad onions, thinly sliced

Method
Cook the couscous in a large pan of boiling water for 6–8 minutes until tender. Drain well.

Mix together the olive oil, sun dried tomato paste and lemon juice. Drizzle over the couscous and set aside to cool, then chill until ready to serve.

Toss together the dressed couscous, rocket leaves, cherry tomatoes and cucumber. Divide between 2 serving plates and top with the tuna and salad onions.

Recipe and photo courtesy of Waitrose.


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Garlicky Crumbed Spaghetti

We all love a good ol’ plate of Spaghetti, but how about a little change on the traditional plate of spaghetti for the Summer season?

garlickycrumbedspagehttiServes 2
Prepare 10 mins
Cook 15 mins

Ingredients
150g spaghetti
1 tbsp olive oil
50g chunky breadcrumbs, made from a day old ciabatta or white loaf
2 cloves garlic, finely chopped
50g blanched hazelnuts, roughly chopped
Grated zest 1 lemon
100g bag baby spinach
25g sundried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
Handful fresh basil leaves

Method
Cook the spaghetti in boiling water for 10–12 minutes, until tender. Meanwhile, heat the olive oil in a frying pan, add the breadcrumbs, garlic and hazelnuts and fry for 5–6 minutes, stirring occasionally, until golden and crisp. Stir in the lemon zest and take off the heat.

Drain the spaghetti, reserving 1 tbsp of the cooking water. Return to the pan and fold in the spinach, tomatoes and reserved oil from the tomatoes. Warm through over a gentle heat until the spinach has just wilted.

Stir in the basil and divide between 2 serving plates. Scatter over the garlicky crumb mixture to serve.

Recipe and photo courtesy of Waitrose.

 


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Most of us look forward to that ice-cold beer to beat the Summer heat! Join us this weekend for FREE Lowenbrau Beer Sampling at Arkadia Foodstore in Portomaso .

Many offers in-store starting Friday 25th till Sunday 27th July.

 


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FS Weekly Offer_Week30_A4 Landscape_v2Buy 2 Pantene Pro-V (400ml) at ONLY €5 instead of €11.10 with every purchase of €25 or more from Arkadia Foodstore in Portomaso & Gozo.

Offer is valid from Monday 21st to Sunday 27th July or until stocks last.

 


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