Pepper & goat’s cheese bruschetta
Bread past its best? Look no further than these Italian-inspired toasts
Serves 2 • Ready in 10 mins
- 2 large slices leftover bread, cut in half (we used Co-op Irresistible white sourdough)
- 280g jar Co-op chargrilled peppers, drained, 1 tsp of the oil reserved
- 2 tbsp reduced fat crème fraîche
- 40g Co-op British goat’s cheese
- 1 tsp chopped parsley
- Heat a griddle pan and drizzle the bread with the reserved oil from the peppers. Cook for 1-2 mins on each side, until crisp and lightly charred.
- Spread the toasted bread with the crème fraîche, then season. Top with the peppers, goat’s cheese and parsley to serve.
Quick potato hash
This easy weekend breakfast is a fantastic way to use up leftover boiled potatoes. It also works with mash – just leave out the butter in step 1 and follow the rest of the recipe as normal
Serves 2 • Ready in 20 mins
- 300g leftover boiled potatoes
- 15g Co-op unsalted butter, melted
- 1 tsp chopped fresh herbs, such as parsley (optional)
- 2 Co-op British free range eggs
- 1 tsp rapeseed oil
- 1 garlic clove, crushed
- 125g pack Co-op baby spinach
- Pinch chilli flakes
- Microwave the potatoes for 2 mins, or until heated through. Season, add half the melted butter, then mash until smooth. Mix in the chopped herbs, if using, then divide the mixture in two and form into cakes with your hands.
- Heat the remaining butter in a nonstick frying pan and cook the potato cakes for 2-3 mins on each side, until golden brown.
- While the potato cakes are cooking, half-fill a small saucepan with water and bring to the boil. Reduce the heat, swirl the water and crack in the eggs. Cook for 3 mins, or until the whites have set. Drain on a plate lined with kitchen paper.
- Take the potato cakes out of the pan. Add the oil to the same pan and cook the garlic over a low heat for 1 minute. Add the spinach, season and cook for 1-2 mins, until wilted. Heap the wilted spinach onto the potato cakes, then top each with a poached egg. Sprinkle with the chilli flakes and some black pepper to serve.
Retro diner-style chocolate milkshake
This speedy take on an American classic can be made with any type of yogurt that you want to use up – simply adjust the amount of honey to taste
Serves 2 • Ready in 5 mins
- 2 large handfuls of ice
- 100g low fat natural yogurt
- 200ml Co-op semi-skimmed milk
- 1 tbsp Co-op Fairtrade cocoa powder
- 2 tbsp porridge oats
- 1 tbsp Co-op clear honey
- 2 swirls Co-op squirty cream
- 10g chocolate of your choice, crumbled or finely chopped
- 2 glacé cherry halves
- Put the ice, yogurt, milk, cocoa powder, oats and honey into a blender, and whizz until smooth.
- Divide the milkshake between two tall glasses and top with a swirl of squirty cream. Sprinkle with the crumbled chocolate and finish each with a glacé cherry half on top.
You can make these lollies using just about any soft fruit – they’re the perfect summer coolers!
Serves 4 • Ready in 10 mins, plus 8 hours freezing
- 175g leftover fresh berries, such as strawberries and blueberries
- 50g Co-op 0% fat Greek style natural yogurt
- 1 ripe Co-op Fairtrade banana
- 1 tbsp Co-op clear honey
- ½ tsp vanilla extract
- Chop a small handful of the berries and add to four ice lolly moulds. Tip the rest into a blender along with the yogurt, banana, honey and vanilla.
- Blend until smooth, then pour into the moulds. Add the sticks and freeze for at least 8 hours, or overnight if you have time.
- To serve, run the bottom of the moulds under warm water to loosen and gently wiggle out the lollies.