Posted on Jun 25, 2014 in Foodstore
Come and enjoy our BBQ Weekend activity at Arkadia Foodstore in Portomaso and Gozo. Visitors to Arkadia Foodstore can enjoy free wine and meat tasting and benefit from alot of special offers and freebies on their grocery shopping. The BBQ Weekend is being held from Thursday, 26th to Saturday, 28th June 2014.
Wine & Meat Tasting
A wide selection of Italian, Chilean, and South African wines will be available for tasting complimented by a selection of barbecued meats which one can purchase from our butcher counter. Customers only need to purchase a wine glass for €2 with proceeds in aid of Inspire. Tasting sessions will be held from 11AM-8PM in Portomaso and from 11AM-7PM in Gozo.
Free Wine & Meat Pack with a purchase of €50 or more
Shoppers can enjoy a free bottle of Rosato del Lazio by VINI PALLAVICINI complimented with a meat sampling pack from our butcher. Each pack is worth over €10 and will be rewarded to each customer for FREE with every purchase of €50 or more.
20% off at the butcher counter
Our butcher counters will be offering a one-time discount of -20% on a wide selection of meats. Visit one of our butcher counters to find out more.
25% off on Schwartz spices and herbs
Now is the perfect time to stock up your kitchen pantry with some fantastic spices and herbs by Schwartz. The whole selection will be discounted by -25% throughout the BBQ weekend.
20% on Waitrose condiments
As advertised this week, our Deal-of-the-Week is offering a selection of Waitrose condiments at -20%. Stock up on some mustards and ketchup for your summer barbecue.
2+1 Free on a wide selection of Foreign Wines
Throughout our BBQ weekend a wide selection of Chilean, Italian, and South African wines will be on offer where customer purchase two and get the third for FREE.
All special offers are valid until stocks last.
Posted on Jun 25, 2014 in Desserts, Foodstore, the foodie
For those who love the strong taste of rhubarb and ginger, you will certainly love this tasty and colourful custard recipe. A dessert one must try to truly appreciate.
Prepare 10 mins + cooling
Cook 20 mins
400g Rhubarb, cut into 3cm lengths
4cm piece root ginger, peeled and thickly sliced
50g golden caster sugar
Small knob of butter
2 tbsp Waitrose Orange Blossom Honey
50g jumbo rolled oats
2 tbsp roughly chopped shelled pistachios
110g Pomegranate Seeds
Preheat the oven to 200ºC, gas mark 6. Place the rhubarb and ginger in a baking dish and sprinkle with the sugar. Cover with foil and roast for 10 minutes then remove the foil and cook for a further 10 minutes or so until tender and syrupy.
Meanwhile, heat the butter and honey together in a large, non-stick frying pan. Add the oats and pistachios and cook for 3–4 minutes, stirring, until golden brown. Tip out onto a plate and leave to cool.
Warm the custard according to pack instructions.
Divide the rhubarb between 4 small sundae glasses (discarding the ginger slices) and spoon over the warm custard. Top with the crunchy oat mixture and a sprinkling of pomegranate seeds.
Recipe and photo courtesy of Waitrose.
Posted on Jun 24, 2014 in Foodstore, Pasta, the foodie
Never underestimate the flavour potential of some salty sardines. Add in some sultanas and pine-nuts and you have got a fantastic Mediterranean combination.
Prepare 5 mins
Cook 10 mins
135g can Sardines
1 clove garlic, finely chopped
2 tbsp sultanas
2 tbsp toasted pine nuts
2 tbsp chives, snipped
Squeeze of lemon juice
Cook the spaghetti in a large pan of boiling water according to packet instructions.
Meanwhile, open the sardines and tip some of the oil into a small pan. Add the chopped garlic and cook for 2 minutes until softened but not coloured.
Add the rest of the canned sardines to the pan, breaking them up with a wooden spoon. Stir in a ladleful of the pasta cooking water along with the sultanas and pine nuts and cook for 2 –3 minutes until the sardines are heated through.
Drain the pasta and return to the pan, off the heat. Add the sardine mixture, chives and a good squeeze of lemon juice. Divide between bowls, grind over some black pepper and serve with rocket salad on the side.
Recipe and photo courtesy of Waitrose.
Posted on Jun 23, 2014 in Foodstore, snacks, the foodie
Try out these soft sandwiches which you can prepare and take along to the beach. Convenient pleasures to enjoy at the seaside.
Prepare 10 mins
Cook 8 mins
2 tbsp essential Waitrose mayonnaise
2 tbsp Carrot Pickle, chopped
2 tbsp softened butter
8 slices Soft White Medium Bread
1 cucumber portion
Ready salted crisps, to serve
Cook the eggs in a pan of boiling water for 8 minutes then drain and cool under running water.
Shell and mash the eggs then stir in the mayonnaise and chopped carrot pickle.
Butter the bread. Lightly peel and thinly slice the cucumber and lay out on 4 slices of buttered bread. Spread the egg filling between these 4 slices, then sandwich the remaining bread on top.
Cut the sandwiches into triangles, removing the crusts if you prefer. Serve with the crisps alongside.
Recipe and photo courtesy of Waitrose.
Posted on Jun 23, 2014 in Foodstore
Arkadia’s Deal of the Week is back! Try out Waitrose selected essential condiments for 20% less this week! Perfect for the BBQ season!
Special offers on Wholegrain Mustard & Dijon Mustard, Tomato Ketchup & Brown Sauce, Mayonnaise & English Mustard.
Don’t miss out , offer is valid up until Sunday 29th of June at Arkadia Foodstore in Portomaso & Gozo.
Posted on Jun 19, 2014 in Foodstore
Time to turn the heat on for this BBQ season!
Enjoy Wine & Meat Sampling at Arkadia Foodstore in Portomaso & Gozo from Thursday 26th to Saturday 28th June. In collaboration with The Meats, David’s Bakery, The Meat House, Schwartz, Principe Pallavicini & Waitrose.
All proceeds will go towards Inspire.
Don’t miss out on this unique event!
Posted on Jun 18, 2014 in Desserts, Foodstore, the foodie
We know this recipe might seem a little bit strange. Bacon in cookies? Heston Blumenthal gets inspiration for this recipe from a visit he made to South Africa a few years ago. Follow the video below for every step. Enjoy!
40g smoked streaky bacon (approximately 5 slices)
220g essential Waitrose plain flour
¼ tsp Waitrose Cooks’ Homebaking bicarbonate of soda
½ tsp Waitrose Cooks’ Homebaking baking powder
½ tsp salt
120g cold unsalted butter, cubed
260g unrefined caster sugar
2 large eggs
60g Waitrose LoveLife dried bananas, roughly chopped
1. Preheat the oven to 190°C.
2. Place the bacon on a baking tray lined with baking paper and place in the oven for 10 minutes. Remove the bacon and pat it dry with some kitchen roll. When cool enough to handle, cut the slices into small pieces.
3. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl and set to one side.
4. Using a mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until the mixture becomes light and fluffy (approximately 5 minutes).
5. Reduce the speed of the mixer to low and add the eggs, one at a time, and continue to mix until well incorporated.
6. Add the sifted flour to the creamed butter, sugar and egg mixture. Continue to mix for 3-5 minutes until the dry ingredients are thoroughly incorporated and a dough is formed. Add the banana and bacon and continue to mix for 2 minutes.
7. Using an ice-cream scoop, portion the dough into balls (approximately 40g per ball). Place them on a parchment-lined baking tray, roughly 10 cm apart.
8. Place the tray in the oven for 8-10 minutes or until the cookies are golden brown and crispy at the edges. Remove the tray from the oven and allow the cookies to rest on the tray for a few minutes before placing on a cooling rack.
The cookies will keep for up to 5 days in an airtight tin.
From Heston Blumenthal at Home by Heston Blumenthal (Bloomsbury Publishing, 2011)