You could make them for yourself and a loved one, or they’re even easy enough for the kids to make. We know how everyone loves the combination of salty bacon with sweet syrup, so we’ve made American-style pancakes with bacon, blueberries and maple syrup, or there’s a really cute idea for making heart-shaped eggs in toast. They’re so quick to make, but look really impressive. Just don’t forget to pick up a bottle of award-winning Co-operative prosecco and a bunch of pretty Fairtrade roses for the perfect gift.
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We’ve got breakfast covered with the quick ideas above, but why not keep it going into the evening? Just pick up a great steak in store - such as our fillet steak - and make some tasty potato wedges for a romantic dinner for two. Homemade wedges are easy to make, and you can simply add different seasoning to enjoy them spicy or herby – we like ours with smoky paprika. A lovely homemade mushroom sauce adds that special touch, but if you’re short of time, just grab a packet of sauce from in store.Find out more
For the wedges:
For the mushroom sauce:
For the steak:
For the salad dressing:
To serve, 70g of The Co-operative rocket and baby leaf salad
Preheat the oven to 200°C/fan 180°C/Gas 6. Put the potato wedges into a roasting dish, add the oil and paprika and mix to coat the wedges. Roast for 50 minutes, until golden, turning once.
Meanwhile, make the sauce. Gently fry the onion in the oil for 10 minutes, add the garlic and mushrooms and cook for a few minutes. Add the brandy and cook for a minute or two. Add the cream and mustard and bubble for a few minutes.
Brush the steaks with a little oil. Heat a heavy based pan until hot, fry the steaks (see timings below*), then rest them on a warm plate for 5-10 minutes.
Drizzle the garlic oil and lemon juice over the salad and serve alongside the steak, mushroom sauce and wedges.
Pancakes are the ultimate store cupboard recipe – you only need flour, butter, milk and eggs, plus a little oil, to get started. Then I’ve got a great recipe for dinner – just add cheesy sauce, chicken and spinach for one of the quickest meals ever. And don’t worry if your pancakes are a bit messy – that’s part of the fun! But I’ll leave it up to you whether to flip or not...
Prepare 8 pancakes as described below, then pour a pot of Co-operative four cheese pasta sauce into a pan, add Co-operative Loved by Us ready to eat roast chicken breast fillets, diced, and heat through gently. Add a couple of handfuls of washed spinach leaves and cook for a few minutes. Spoon into the pancakes, fold up and serve.
For the pancakes
For the filling:
For the cheese sauce:
Sieve the flour into a bowl, make a hole in the middle of the flour so that you can see the bottom of the bowl - this is called a well.
Crack the eggs into the well and beat with a fork. Keep beating the eggs, as you beat the eggs the flour will fall into the well.
Pour the milk into the well and keep beating until all of the flour is mixed into the liquid. Add the melted butter, cover and leave for 15 minutes.
Start to make the cheese sauce by melting the butter in a saucepan, then add the flour and cook for 1 minute. Gradually add the milk to the saucepan, stirring until you have a smooth, thickened sauce.
Prepare the filling in a frying pan by adding some Co-operative Loved By Us ready to eat roast chicken breast fillets, diced and heat through gently. Add a couple of handfuls of washed spinach leaves and cook for a few minutes.
Add a pinch of salt and pepper to the sauce to taste and the cheese in stirring through
To cook the pancakes heat a frying pan (about 18 cm base) over a medium heat and add 1 tsp oil and a little butter, spoon a ladleful of the batter into the pan and carefully move the pan around so that the mixture covers the base of the pan. Cook for a couple of minutes, then flip over and cook the other side for 1-2 minutes.
Serve the pancake, spooning chicken and spinach into pancake along with cheese sauce!