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Hello Smart Readers! Welcome to the November issue of our magazine. We hope you have enjoyed the range of Tesco Products now available exclusively at Smart Supermarket. We’re continuously working on improving our in-store offering and selection. WHERE TO FIND US: Smart Supermarket, Smart Shopping Complex, Naxxar Road, Birkirkara, BKR 9042, Malta
This month we have worked with a number of new contributors who have created some very interesting recipes using items from the Tesco Products selection, as well as local seasonal goods such as pumpkin, butternut squash VO DAF ON E
and nuts for the festivities of San Martin. If you have any great recipes you SS Y-PA ET RA B STRE B’KAN KARM
would like yo share with us or publish, please get in touch with us on the below email address.
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currently available on our website www.smart.com.mt! We would love to hear your thoughts on the Tesco Products and any feedback about our magazine, so please e-mail us on the below address or leave your comments on our Facebook page! Thank you, Leanne leanne@smart.com.mt
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Ginger Nut Biscuits 200gr Custard Cream Biscuits 400gr
Gold Instant Coffee 100gr Gold Decaffeinated Instant Coffee 100gr
€3.36 €4.16
€0.73 €1.54 Whole Milk 1tr Skimmed Milk 1tr Semi Skimmed Milk 1tr
€1.22 €1.10 €1.20
Tea Bags (480 Sachets) 1.5kg
€10.99
Micro Oats Original 270gr
€2.10
Micro Oats Apple & Blueberry 390gr
€3.14
Micro Oats Cinnamon 390gr
€3.10 Bran Flakes 1Kg
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Micro Oats Golden Syrup 390gr
€2.51
Clear Honey 454gr
€3.64
Crunchy Peanut Butter 400gr
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Reduced Sugar Blackcurrant Jam 340gr Reduced Sugar Apricot Jam 340gr
Custard/ Reduced Fat 500ml
€2.08 €1.80
€1.30 Roast Chicken Soup in a Mug 104gr
€1.35 Thai Style Curry Flavour Soup in a Mug 96gr
€1.35
Broccoli & Stilton Soup in a Mug 94gr
€1.35
English Mustard 190gr
Potato & Leek Soup 400gr Cream Of Mushroom Soup 400gr Cream Of Chicken Soup 400gr
€1.06 €1.14 €1.14
€1.06 Mint Sauce 180gr
€1.66 Couscous Coriander & Lemon/ Roasted Vegetables / Mediterranean 110gr
€0.95
Creamed Horseradish 185gr
€1.61
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Sparkling Water Orange & Passion Fruit 1lt Sparkling Water White Grape & Blackberry 1lt Sparkling Water Apple & Raspberry 1lt Perthshire Still Water 12x500ml
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Dental Floss 50m
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Purifying Face Mask 15ml Pro Formula Anti-Dandruff Shampoo 400ml
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Cream Cleaner Citrus 500ml Powder Colour (10 washes) 800gr Powder Non Bio (10 washes) 800gr Colour Sheets 24 Sheets
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Dishwasher Freshener Lemon
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Cuts in Jelly with Chicken 100gr Concentrated Fabric Conditioner 5lt Ambience Fabric Conditioner 1.47lt
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Complete Cat Food with Salmon, Tuna & Sardines 2.25kg Complete Cat Food with Chicken, Duck, Rabbit & Added Vegetables 2.25kg
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Easy Meals Try these Easy Meals requiring a few simple steps, and only a couple of ingredients from the new range of Tesco Products exclusively available at Smart Supermarket Recipes by Matthew Attard
Matthew Attard Private Chef
Matthew Attard graduated from ITS as a Chef, working mostly as a chef for private dinner parties. He prefers cooking Mediterranean and local cuisine and enjoys experimenting with new flavours and new products available on the market.
M: 99869866 E: skittz31@hotmail.com Recipes Serve 4
Mixed Bean Salad with Lime Dressing
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In a salad bowl mix in one can Tesco Black Beans (drained), one can Tesco Barlotti Beans (drained) and a jar of Tesco Roasted Peppers. Add some diced fresh onion and chop about ten cherry tomatoes in half, some grated lime and an avocado, which has been seeded, peeled and diced. Season the salad with salt, freshly ground black pepper, Tesco Minced Garlic and freshly squeezed lime juice.
Salmon with Mustard, Breadcrumbs & Couscous
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Preheat oven to 200째C. Place 4 Tesco Salmon Wild Alaskan Fillets on a baking dish. Spread a thin layer of Tesco Mustard on the salmon and season with salt & pepper. Place an even layer of Tesco Panko Breadcrumbs on top of the salmon. Drizzle one spoonful ot Tesco Light Soy Sauce on top of each salmon fillet. Bake for twenty minutes. In the meantime prepare Tesco Couscous with Coriander and Lemon, as per packet instructions.
Chicken & Chorizo Jambalaya
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Heat two tbsp Tesco Olive Oil in a large frying pan. Add 300gr sliced chicken breast and 100gr sliced chorizo and fry until chicken is cooked through. Mix in 400gr Tesco Easy Cook Long Grain Rice, 1 jar of Tesco Jambalaya Paste and fry for two minutes. Add the jar of Tesco Roasted Peppers and stir in 900ml of water. Mix well and cover the frying pan with foil and cook for about 35 minutes. Serve with a sprinkle of Tesco Coriander.
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Have you ever attended a party and not had a sausage roll? However there are the usual sausage rolls and then there are some really unusual, tasty and surprisingly easy to make sausage rolls. To accompany, a classic festive sauce made with ruby red cranberries… make your own, or if in a hurry, just grab Tesco’s Finest Cranberry Sauce! Either way, we have all it takes. We’ve put together some basic ingredients and created a winner recipe. You will have a hard time convincing your friends that you really made these!
Chestnut & Pork Sausage Rolls Ingredients: 450gr good quality Pork Sausages 200gr Chestnuts (after they have been boiled and cleaned) Few tablespoons Red Currant Jelly or Tesco Finest Cranberry Sauce 3-4 leaves fresh Sage 1 small Leek Some Butter Some White Wine Tesco Black Pepper 1 Egg A little Milk Tesco Sesame Seeds Ready Made Puff Pastry
Method: 1. Clean and finely slice the leek, and cook in a little butter. When it is soft, add some wine and cook until it evaporates. Set aside and cool. 2. To prepare the chestnuts; with a sharp knife, make an incision all round the nuts and place in a pot. Submerge with water,
bring to a boil and cook for 25-30 minutes. When still hot, but cool enough to handle, remove shells and skins off the nuts. Chop into small pieces. You will need 200 grams.
6. Set oven at 200°C. Brush both rolls with egg wash, sprinkle with sesame seeds and then cut into individual same sized pieces. Place on a lined baking tray and bake for about 20-25 minutes, until 3. Remove the skins from the sausages and flaky and golden. Serve warm with some place in a large bowl. Add the chestnuts, cranberry sauce. the cooked leek, chopped sage leaves and season with some black pepper. Cranberry, Orange and 4. Make an egg wash by beating an egg with some milk. Set aside. 5. Unwrap the puff pastry sheets, cut into two rectangles. In the centre of each rectangle, spread some redcurrant jelly, then roll half of filling into a sausage shape and lay it down over the redcurrant jelly in the centre. Repeat with other piece of pastry. Brush both sides with egg wash, overlap the party and close. Roll the overlapping parts to be at the base of the roll. Repeat with the other. Chill both rolls while oven becomes hot.
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Port Wine Sauce Ingredients:
700g fresh Cranberries (or frozen) 150ml Orange Juice 4 shots of Port Wine ½ tsp Cinnamon 400g Sugar
Method: Place the orange juice, port and cranberries in a pot. Bring to the boil. Add the sugar and cinnamon. Cook till it thickens (about 20 min).
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Pumpkins Recipes By Claire Borg
Pumpkins are for making soup and rice pies only? No! This wonderful ingredient can be used for baking sweet treats, incorporated with other vegetables to make an interesting frittata and also included in a home-made bread to take it that little bit further! Pumpkin is a versatile vegetable that is very nutritious, rich in dietary fibre, anti-oxidants, minerals, and vitamins. Here are a few ideas on how to make use of this sweet local vegetable. Pumpkin.. Bake it, steam it, roast it, boil it.. enjoy it!
Vegetable Frittata Ingredients (Enough for 8): 400gr Pumpkin or Butternut Squash 1 small Leek 3 Red Peppers 150gr Tesco Frozen Spinach 8 -10 pieces Asparagus - trimmed 16 Eggs 5 tbsp Parmesan Cheese – grated 1 tbsp fresh Parsley – finely chopped Tesco Black Pepper Butter White Wine
until soft. Add some white wine to prevent it from sticking and burning. Remove the chunks of peppers, leaving the leek in the same pan, then add the spinach. Cook until the cubes of spinach soften. You should have an even mix of leek and spinach, then switch off.
Method:
4. Layer the pumpkin on top of the spinach mix and add half the beaten egg mixture. The asparagus and peppers should be placed on top of the pumpkin, then the rest of the egg mix, gently poured on top of it all.
1. Trim the tougher lower end of the asparagus. Clean and cut the peppers into large chunks. Peel and thinly slice the pumpkin. In a small pot with boiling water, cook the pumpkin until just done. Drain and set aside. 2. In an ovenproof pan, melt some butter and cook the leeks and chunks of pepper
3. Beat the eggs together with the Parmesan and parsley. Season with black pepper to taste.
5. Bake in a hot oven set on 180ºC for about 30 minutes, or until set. Serve with a green seasonal salad.
Claire Borg, is totally in love with her work as long as it’s food related! She is a cookery teacher, food stylist and photographer and is a firm believer in eating seasonal and local when possible! Claire is based in Gozo, but often in Malta to host classes. Read more about her work online www.claireborg.com or e-mail her on info@claireborg.com
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Focaccia with Caramelized Pumpkin, Smoked Cheddar & Bacon
Pumpkin Cupcakes with Cream Cheese Centres
Ingredients:
Ingredients (Makes 15 cupcakes):
60ml Tesco Olive Oil 50ml White Wine 100gr Pumpkin Purée 130ml Hot Water 20ml Tesco Maple Syrup Tesco Dried Yeast, 1 sachet 1 tsp Tesco Salt 500gr Tesco Plain Flour - some for purée and some for the top 250gr Smoked Applewood Cheddar, shredded 500 – 700gr Pumpkin 1 tbsp Butter 1 tbsp Tesco Maple Syrup 1 tbsp Apple Cider Vinegar 1 small Leek - chopped and cooked in some butter and white wine 200gr Streaky Bacon Rosemary Sea Salt
Method: 1. To make the pumpkin purée (which you will also need for the cupcake recipe, so make enough for both) – peel and clean the pumpkin, slice thinly and cook, covered in very little water until it is soft. Drain well any liquid. Purée using a hand held blender or food processor. Set aside. 2. To make the bread, mix the sifted flour, yeast and salt in a large bowl. Make a well in the centre and pour in the 50ml olive oil, white wine, 100gr of pumpkin purée, the hot
water and the maple syrup. Mix everything for around 10 minutes until a soft dough comes together. At the end, add 150gr of the shredded cheese and just knead in until it is evenly incorporated into the dough. Place in a clean bowl, cover with a tea towel and prove until it doubles in size (about 1 – 1 ½ hrs depending on how warm the kitchen is). 3. Meanwhile, prepare the caramelized pumpkin. Take the rest of the pumpkin, dice evenly, place in a non-stick pan, cover with water and boil for about 5 minutes. Drain liquid, leaving the pumpkin in same pan, add the tablespoon of butter, apple cider vinegar and maple syrup. On a high heat, cook together until the pumpkin starts to caramelize. Set aside. 4. Clean the bacon, by removing rinds and finely chop. Set aside. 5. Knock back, rest, then roll open. Place on a well-oiled (olive oil) baking tin or tray. On top, sprinkle with the cooked leek, chopped bacon and cheese, then stud it with pieces of cooked pumpkin. Cover and prove again until doubled. Using your fingertips, gently make dimples into the dough, drizzle with oil, sprinkle with some rosemary and sea salt then bake in a hot oven set on 200ºC for about 30 minutes.
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225gr Tesco Plain Flour 2 ½ tsp Baking Powder 200gr Tesco Brown Sugar ½ tsp Tesco Cinnamon 100gr Pumpkin Purée (see Focaccia recipe) 80ml Tesco Sunflower Oil 1 Egg 130ml Milk 180gr Cream Cheese 50gr Icing Sugar
Method: 1. In a large bowl, sift the flour, baking powder and cinnamon. Add the sugar and mix well. Measure the milk, oil and pumpkin purée and beat together with the egg until you have an even mix. Pour into the dry mix and fold in until evenly combined. 2. In a separate bowl mix together the cream cheese and sifted icing sugar until well combined. 3. Butter and flour a cupcake tin. Pour the cake mix to half fill each mould. On top, place a teaspoon of cream cheese mix. Bake in a hot oven set on 180ºC for about 20 minutes. Remove from tin and cool on a wire rack. The centres are very hot, so be cautious if eating them hot!
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Adzuki Chocolate Brownies
Recipe By The Vongo
The Adzuki bean is a small Asian bean that is used for both savoury and sweet dishes. Since it has a distinct sweet flavour it is wonderful for dessert recipes. Also, it doesn’t hurt that the beans are high in protein but relatively low in fat! They’re also high in fibre and have a number of minerals and vitamins. Perfect excuses for making chocolate brownies with them, right? And it’s all super easy! Preparation Time after cooking beans: 10 min. Baking time: 30-40 minutes
Ingredients: Makes 24 small brownie squares 1 packet (250g) dry Adzuki Beans Coconut oil for greasing 2 bananas ¼ cup agave syrup/raw cane sugar ¼ cup Tesco Cocoa powder Scant tbsp Tesco ground cinnamon Beans from 1 Tesco Vanilla pod ½ cup Tesco organic whole rolled jumbo porridge oats ¾ bar of Life Food organic raw chocolate
Method: 1. Wash beans and soak overnight or quick-soak by boiling for 10 minutes, removing from heat, covering and letting them soak for 1 hour. 2. Drain soaking water, wash beans and boil in 6 cups water. Simmer for 60-90 minutes (less if using a pressure cooker) until softened. 3. Preheat oven at 350°F / 180°C / Gas Mark 4 and grease a baking dish with coconut oil (olive/sunflower oil works well too) 5. Place cooked beans, peeled bananas, agave/sugar, cocoa powder, cinnamon, vanilla and oats in a blender, and process. 6. Spread the mixture into the greased dish and bake for 30-40 minutes, or until a knife inserted near centre comes out almost clean. (less if you want the brownies to be more gooey) 7. While it’s cooling, place some chocolate pieces on its top and let them melt. 8. Cut up into brownie squares when cooled.
I’m Stephanie, a teacher, with a passion for healthy cooking. I lead a vegan lifestyle, and I’m hoping to show you that’s it’s not too difficult to go for healthier options – there are many and they are tasty. For more recipes visit my website:
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Babies, Toddlers & Kids
Babies & their Teeth Article By Dr Audrey Camillieri
When should I start brushing my baby’s teeth? How should I do it? Start brushing your baby’s teeth as soon as they start to come through. At first you won’t manage to brush much, but it is important to get your baby used to teeth-brushing as part of their daily routine. Set a good example and let them see you brushing your own teeth. The amount of toothpaste that your child uses is important. Up to the age of three, a smear of toothpaste is enough, and between three and six years of age a pea-sized amount is recommended. Teeth need to be brushed in small circles covering all the surfaces and let your child spit the toothpaste out afterwards instead of rinsing with water as it has been found to reduce the benefit of fluoride.
Is the dummy (pacifier) bad for their teeth? There are a number of negative effects if it is used by children older than two years. Problems with teeth alignment or the developing bone is usually corrected within a 6-month period after pacifier use is stopped. If the pacifier is used by older childer, it can cause problems with the proper growth of the mouth, position of the teeth and changes in the shape of the roof of the mouth.
What about thumb sucking? Thumb sucking can be a harder habit to stop. You can help stop thumb sucking by putting a glove on their hand or using a thumb guard. If this fails one may need to resort to a fixed brace which is usually done when they are over 6 years of age.
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When should I stop giving my child formula milk? Children can consume cow’s milk at the age of one, replacing whole formula milk. The latter has more sugar and may contribute to obesity. The reason is that bottle feeding milk, particularly overnight when the bottle may stay in your child’s mouth for long periods of time, allows lactose - a sugar found in milk - to pool in the mouth and combine with plaque on teeth to cause cavities. If left untreated, dental caries can cause pain, serious infections and abscesses.
Why is sugar so bad for our teeth? Tooth decay is caused by sugar. Children who eat sweets every day have nearly twice as much decay as children who eat sweets less often. This is caused not only by the amount of sugar in sweet food and drinks, but by how often the teeth are in contact with the sugar. This means sweet drinks in a bottle or feeder cup and lollipops are particularly damaging because they bathe the teeth in sugar for long periods of time. Acidic drinks such as fruit juice and squash can harm teeth, too. This is why it’s better to give them at mealtimes, not in between. The following measures will help you reduce the amount of sugar in your child’s diet and prevent tooth decay.
• Encourage your baby to eat savoury food. Check if there’s sugar in preprepared baby foods such as rusks and baby drinks, especially fizzy drinks, squash and syrups. • Use items such as stickers, crayons, small books, and colouring books as treats instead of biscuits or sweets as treats. They may be more expensive than sweets but they last longer. • If children are having sweets it is best to eat them all at once and preferably at mealtimes. • At bedtime or during the night, give your baby milk or water rather than baby juices or sugar-sweetened drinks. • If your child needs medicine, ask your pharmacist if there’s a sugar-free option. • Using bottles for juices or sugary drinks can increase tooth decay. It’s best to put these drinks in a cup and keep drinking times short.
Why do we bother saving baby teeth? Even though baby teeth are temporary, they necessary for chewing, speaking, and smiling. They also serve as placeholders for the adult teeth. If
Dr Audrey Camilleri
diatric Dr Audrey Camilleri is a pae ic, a Clin l nta dentist at Camilleri De . She ma group family practice in Slie Dentistry at also lectures in Paediatric University of Malta. email on Any queries re the article info@camillericlinic.com.mt
baby bottle tooth decay is left untreated, pain and infection can result. Severely decayed teeth may need to be removed. If teeth are infected or lost too early due to baby bottle tooth decay, your child may develop poor eating habits, speech problems, crooked teeth, and damaged adult teeth.
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