Ingredients
Lolea no. 1
Chai tea syrup
Lemon juice
Rum
Ginger beer
Directions
Mix all the ingredients together.
Cheers to good vibes!
Present this power couple on your dining table. Get 20% OFF Veal Rack (Frenched) and Frozen Pre-cooked Spinach. Get top-grade veal tenderness and succulence. Complement it with the herb-like mild grassy flavor of spinach, as a side dish, and impress guests and family at home!
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Serve this with Porcini Mushrooms and Artichoke Bottoms - still up for grabs at 20% OFF until this week only.
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The new duo offer runs until December 4 only.
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Here's a dazzling dinner centerpiece stuffed with a savory filling that complements the juiciness and tenderness of veal.
Ingredients
1 rack or veal (frenched)
1/4 cup shallots, finely chopped
1/4 cup celery, finely chopped
1 1/2 cloves garlic, chopped
1/4 cup scallions, finely chopped
1/2 tsp fresh sage, chopped
2 1/2 tbsp fresh thyme, chopped
1 1/4 cups frozen pre-cooked spinach
2 tbsp sour cream
1 cup coarse fresh breadcrumbs
Salt and freshly ground black pepper
Large eggs, whisked to blend
Directions
Thaw, cook, squeeze dry and chop spinach.
Let the veal rack sit at room temperature for 4 hours.
In a pan cook celery, shallots, and garlic.
Cover and stir occasionally until soft.
Add in spinach and sour cream,
Stir occasionally and cook for a couple more minutes.
Pour mixture into a bowl.
Add breadcrumbs, scallions, and herbs to the mixture.
Season with salt and pepper.
Stir in eggs.
Cover with plastic wrap and chill until firm.
Preheat oven to 450°.
Cut pockets into the meat near the bones for stuffing.
Season the veal rack generously with salt and pepper, oil, and sprinkle with thyme.
Place roast at the center in the lower rack, bones up.
Pull bones away from the meat and lightly pack stuffing into the pockets.
Roast for 20 minutes.
Reduce heat to 350° and continue roasting for 2-3 hours depending on preferred doneness.
Let rest for 30 minutes to 1 hour before serving.
Pave the way to a healthy lifestyle with fiber and antioxidant-rich foods. Have two to stock in your freezer: get 20% OFF Porcini Mushrooms and Artichoke Bottoms. Excellent as flavorful appetizers, savory sides, or delicious mains.
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Serve along with fish for a heart-healthy treat. Get 20% OFF Whole Salmon Fillet Skin-On until this week only.
| ₱ 1,250 / kg NOW ₱1,000 / kg |
Healthy special is until November 27 only.
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Ingredients
8 artichoke bottoms
80 g goat cheese
200 g porcini mushrooms
2 tbsp olive oil
a few sprigs of chives
salt and pepper
Directions
Steam the artichoke bottoms.
Slice the porcini mushrooms and pan-fry with minimal olive oil.
In a bowl, mix the goat cheese and the cooked mushroom slices.
Pour a bit of oil and season with salt and pepper.
Place the steamed artichoke bottoms on a plate.
Stuff them with the goat cheese and mushroom mixture.
Decorate with sprigs of chives and enjoy!
Ingredients
8 artichoke bottoms
80 g goat cheese
200 g porcini mushrooms
2 tbsp olive oil
a few sprigs of chives
salt and pepper
Directions
Steam the artichoke bottoms.
Slice the porcini mushrooms and pan-fry with minimal olive oil.
In a bowl, mix the goat cheese and the cooked mushroom slices.
Pour a bit of oil and season with salt and pepper.
Place the steamed artichoke bottoms on a plate.
Stuff them with the goat cheese and mushroom mixture.
Decorate with sprigs of chives and enjoy!
Satisfy cravings with healthy fats from a superior-quality fish deboned and cut into a slab of tasteful loin. Get 20% OFF Whole Salmon Fillet Skin-On for a delicious and nutritious supper.
| ₱ 2,195 / 1.7 to 1.8kg NOW ₱1,756 / 1.7 to 1.8kg |
Pair side by side with a festive dish for dinners with family. Get 20% OFF Lamb Leg Bone-In until this week only.
| ₱ 2,450 / 2.2 to 2.6 kg NOW ₱1,960 / 2.2 to 2.6 kg ₱ 2,850 / 2.6 to 3.0 kg NOW ₱2,360 / 2.2 to 3.0 kg ₱ 3,250 / 3.0 to 3.4 kg NOW ₱2,760 / 3.0 to 3.4 kg |
Salmon offer is until November 20 only.
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Enjoy healthy cooking with no added fat and savor a tender salmon with the flavors of herbs and all the melting power of the mozzarella.
Ingredients
a medium strip of whole salmon fillet
2 tomatoes
2 cloves of garlic
160 g mozzarella
Herbs of Provence
1 tablespoon of balsamic vinegar
Salt and pepper
water
parchment paper
Directions
Cut the tomatoes and the mozzarella into thin slices.
Peel and slice the garlic.
Place the salmon fillet on top of the parchment paper.
Top with tomato slices, garlic, and mozzarella cheese.
Season with salt and pepper.
Sprinkle with herbes de Provence and drizzle with vinegar.
Close the papillotes and place them in the steam basket.
Pour 200 ml of water into the tank and insert the basket.
Start the "pressure cooking" mode for 11 minutes.
A feast worthy of the celebrations. Get 20% OFF Lamb Leg Bone-In and make it a night to remember, with a centerpiece featuring an herbed juicy meat with bone, slow-roasted, or flame-grilled. A great addition to any Thanksgiving dinner, too.
| ₱ 2,450 / 2.2 to 2.6 kg NOW ₱1,960 / 2.2 to 2.6 kg ₱ 2,850 / 2.6 to 3.0 kg NOW ₱2,360 / 2.2 to 3.0 kg ₱ 3,250 / 3.0 to 3.4 kg NOW ₱2,760 / 3.0 to 3.4 kg |
Delivered frozen, raw, and vacuum-packed straight to your doorstep.
Surround with colorful healthy superfoods: Get 20% OFF Broccoli Flowers, Cauliflowers, and Baby Carrots until this week only. Vegetables of superior quality for your entrées, crudités, or side dish.
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The lamb special is until November 13 only.
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Discover this lamb leg recipe with delicious Asian flavors. Perfect to enjoy in your weekend feasts. Let’s get started!
Ingredients
2.2 kg Lamb Leg, bone-in
2 400g-can chopped tomatoes
3 cloves of garlic, roughly chopped
3 sprigs of rosemary, crushed
3 sprigs of thyme
Freshly ground pepper
1-2 lemons
4 tbsp tomato paste
2 cups chicken stock
Directions
Preheat oven to 210°C (gas 7).
Wash and brush the lemon, remove the zest, and set aside.
Slit the lamb leg and stuff the chopped garlic in.
Sprinkle with thyme, crushed rosemary, and the lemon zests, then put in the oven.
Roast for 20 minutes.
Lower the oven to 190°C/170°C fan/gas 5 and cook for another hour depending on how cooked you prefer your lamb.
Check the internal temperature of the lamb: 55°C for medium and 70°C for well done.
Prepare a broth with the stock cube and 200 ml of water, then add the tomato paste.
Moisten the leg of lamb with the broth, add the halved tomato, season with pepper and continue cooking for 5 minutes.
Serve hot.
Enjoy your feast!
