aldi recipes

Tender juicy pork meatballs baked to golden perfection and glazed with a sticky Asian sauce. Serve with rice and greens.

Sticky Asian Pork Meatballs

lean pork mince

cream crackers, crushed

ginger,

garlic,

olive oil

pack hoisin and garlic sauce (120 grams)

soy sauce

demerara sugar

cider vinegar

water

basmati rice

peanuts

basil and coriander, chopped

Place the pork mince, fresh ginger, garlic, egg and crackers in a medium bowl. Using a wooden spoon (or your hands) mix well. Roll the mince into meatballs in large tablespoon balls. Place on a baking tray to get ready for browning.

In an oven safe pan, heat the olive oil over medium heat. Brown the meatballs in batches until they're each golden on all sides. You may want to do this in batches so that you have time to turn each meatball without them over browning.

Place all the meatballs back in the pan and set aside while you make the glaze.

To make the glaze, mix the hoisin garlic sauce, soy sauce, ginger and garlic together in a small bowl or jug. Add in some water until your desired consistency is reached. Pour the sauce over the meatballs and bring to a gentle simmer.

Place the meatballs into the preheated oven (180c) for about 15-20 minutes, until the meatballs are cooked through and the sauce has thickened to a glaze.

We're taking this halloumi pasta to the max! The most addictive golden pan-fried halloumi with silky pasta noodles all in a rich Mediterranean style tomato sauce with sundried tomatoes and chargrilled peppers.

Easy Halloumi Pasta with Rich Tomato Sauce

300 g Spaghetti (cooked according to package directions)

block halloumi (sliced)

tin cherry tomatoes

sun dried tomatoes (chopped)

peppers

lemon zest and juice

cream

garlic and tomato seasoning

basil (chopped)

parsley (chopped)

cook pasta

Cook the pasta according to the package instructions, drain and set aside. 

slice halloumi

Start by slicing the halloumi into cm thick slices and put them aside while you heat the olive oil in a non-stick frying pan.

heat oil

Heat the oil in the pan over medium heat and gently add the halloumi slices in.

crisp halloumi

Once the halloumi is golden and crispy on both sides, remove all the slices to a plate and set aside while you make the sauce.

cook cherry tomatoes

Pour the cherry tomatoes into the hot pan and use a sharp knife to burst the tomatoes. Add in the garlic and tomato seasoning and bring the sauce to a gentle simmer.

slice the peppers

Slice the chargrilled peppers and sun-dried tomatoes add to the sauce and stir in along with the lemon juice and zest.

pour the cream

Pour in the cream and simmer for 3-4 minutes. Add in the drained spaghetti and chopped herbs and toss it all really well.

fry halloumi

Place the fried halloumi on top and serve!

Crockpot ham and lentil soup is the perfect healthy soup recipe. Full of veggies and tender ham this soup is perfect for freezing and leftovers.

Easy Rich and Hearty Slow Cooker Ham and Lentil Soup

kg smoked gammon joint

175 g red lentils

onion

garlic (minced)

celery (sliced)

leek

carrots

bay leaves

g cavalo nero or kale *see notes

1.8 litres of vegetable or chicken stock *see notes

heat the oil

In a non-stick skillet heat the olive oil over medium heat until it shimmers. Add the onions and garlic to the pan and sauté until they’re soft and translucent. 

saute garlic

Heat some oil in a non-stick frying pan and gently saute the onions and garlic until they're soft and translucent. Add in the leeks and celery and let them soften too.

add ham to crockpot

Once the leeks, celery, onions and garlic are soft place them in the bowl of your slow cooker. Add the red lentils, bay leaves and chopped carrots. Place the smoked gammon joint on top of the lentils and pour the stock over everything. The gammon needs to be just covered. Cook on high for 3-4 hours or low for 5-6.

shred the ham

Once the ham is cooked through remove it from the soup and place it on a wooden chopping board to rest for a few minutes. Use 2 forks to shred the ham leaving a few larger chunks. Use a stick blender to gently blend a little bit of the soup.

stir in spinach

Stir the cavolo nero into the soup and let it wilt in the hot liquid for about 5-8 minutes. Add the shredded ham back into the soup and give everything a good stir and adjust the seasoning. Serve with bread and butter.

Indulge in this delicious and easy-to-make strawberry crumble, perfect for any occasion. With a delightful combination of sweet strawberries and apples topped with a crispy, buttery crumble, this dessert will surely be a crowd-pleaser.

Easy Strawberry Crumble with Oat Topping

strawberries (tops

apples

g plain flour

75 g caster sugar

lemon

vanilla extract

butter

g brown sugar

125 g rolled oats

75 g ground almonds

cinnamon

flour

Preheat the oven to 160ºC (fan) or 180ºC (conventional).

Wash and trim the strawberries, then peel and chop the apples. Place the fruit in a large mixing bowl.

Add the lemon juice, plain flour, and caster sugar to the fruit. Toss everything well to combine.

Transfer the fruit mixture to an oven-safe baking dish or a cast-iron skillet.

For the crumble topping, combine the butter, brown sugar, rolled oats, ground almonds, cinnamon, and plain flour in a separate bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs with pea-sized bits. Alternatively, pulse the ingredients in a food processor until the mixture resembles chunky breadcrumbs.

Sprinkle the crumble topping evenly over the fruit mixture.

Bake in the preheated oven for 25-30 minutes, or until the fruit is soft and bubbling around the edges, and the topping is golden brown.

Remove from the oven and let cool for about 5 minutes. Serve warm with scoops of vanilla ice cream.

This lemon chicken pasta is a delicious combination of tender chicken thighs and a creamy lemon sauce, all served over perfectly cooked pasta. It’s a simple yet elegant dish that's perfect for a weeknight dinner or a special occasion.

Creamy Lemon Chicken pasta

chicken thighs

ml chicken stock (made

400 ml single cream

g Parmesan

¼ teaspoon crushed chilli flakes (optional)

500 g dried pasta (cooked according to package directions)

Boil the pasta according to the package instructions. Once cooked, drain the pasta, reserving about 250 ml of the pasta water. Set aside.

Cook the Pasta:

Heat a cast iron or non-stick frying pan over medium-high heat and add the olive oil. Season the chicken well with sea salt.

Once the pan and oil are hot (the oil will shimmer), place the chicken thighs in the pan and sear for about 6 minutes on each side until the chicken is cooked through. Use a thermometer to ensure the chicken reaches at least 75°C.

Remove the chicken from the pan and set aside.

Sear the Chicken:

Add the butter to the same pan over medium heat. Melt the butter, then add the minced garlic. Cook for about 5 minutes until the garlic is softened and fragrant.

Pour in the chicken stock or water and scrape any brown bits from the bottom of the pan. Bring to a gentle simmer.

Stir in the lemon juice and zest. Gradually pour in the single cream while whisking continuously. Add the grated Parmesan and simmer gently for about 5 minutes until the sauce thickens. Taste and adjust the seasoning.

Stir in the chopped parsley and basil, and add the crushed chilli flakes if using. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to achieve the desired consistency.

Make the Sauce:

Slice the chicken thighs and place them on top of the pasta. Pour any juices from the chicken back into the pan.

Assemble the Dish:

I LOVED this recipe. Perfect for a date night at home!

Absolutely delicious, not a huge fan of cream so was a bit concerned about the amount....  The lemon cuts through perfectly.  All round gorgeous meal :)

This creamy tomato pasta is a quick and comforting dish that combines fresh tomatoes, aromatic garlic, and rich cream. Perfect for a weeknight dinner, this recipe is easy and delicious.

Easy One Pot Creamy Tomato Pasta

g spaghetti

tomatoes

onion (finely chopped)

500 ml chicken or vegetable stock (use stock cube

150 ml double cream

basil

Heat the Oil: In a medium, high-sided skillet, heat the olive oil over medium heat for 2 minutes.

Sauté Aromatics: Add the chopped onion and minced garlic. Sauté gently until soft, fragrant, and translucent.

Cook Tomatoes: Stir in the chopped tomatoes and cook until they start to caramelise slightly.

Add Stock and Pasta: Pour in the stock and add the spaghetti, ensuring it’s fully submerged in the liquid.

Cook Pasta: Let it cook for about 15 minutes or until the pasta is al dente.

Combine Ingredients: Gently stir in the double cream and fresh basil. Let it sit for a couple of minutes to allow the flavors to meld.

Serve: Serve hot, garnished with additional basil if desired.

Delicious! Both my fussy kids loved it.  No leftovers on the plate.

Easy to make &amp; super tasty. Family loves it. It’s now in our once per week menu.

I love this recipe because its so simple, with basic ingredients, yet punches way above its weight in terms of taste! I recommend anyone to try it :). Thanks Deborah!

Top 6 aldi recipes recipes from across the web

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Top Tags

Sticky Asian Pork Meatballs

Easy Halloumi Pasta with Rich Tomat...

Easy Rich and Hearty Slow Cooker Ha...

Easy Strawberry Crumble with Oat To...

Creamy Lemon Chicken pasta

Easy One Pot Creamy Tomato Pasta

Top 6 aldi recipes recipes from across the web

The most viewed aldi recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sticky Asian Pork Meatballs

Easy Halloumi Pasta with Rich Tomat...

Easy Rich and Hearty Slow Cooker Ha...

Easy Strawberry Crumble with Oat To...

Creamy Lemon Chicken pasta

Easy One Pot Creamy Tomato Pasta

The most viewed aldi recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine