Three good-for-you recipes straight from Australia's favourite supermarket
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Guess what? ALDI is at it again! They've snatched the title of Australia's favourite supermarket for an impressive sixth year running, as revealed by none other than Canstar's Supermarket Satisfaction Awards.
If you're wondering why this German-owned discount wonder keeps winning hearts (and shopping carts), it's all about the one-two punch of value for money and many other goodies—deals, specials, freshness, and quality.
ALDI has hit all the right notes, and customers are singing its praises with a resounding five-star rating in just about every category.
As our everyday expenses continue to rise, there's a smart and satisfying solution to save your hard-earned money and relish a nourishing meal – preparing it on your own. Say goodbye to the discomfort of spending too much on expensive meals!
Let's explore the realm of budget-friendly and healthful dining options. We're here to share three delightful lunch recipes courtesy of ALDI, tailored to satisfy your taste buds and budget. You won't need to crack open the piggy bank for these!
Ratatouille
Ingredients:
- 1 eggplant
- 1 sweet capsicum
- 1 green capsicum
- 1 zucchini
- 2 red onions
- 3 garlic cloves (peeled and finely chopped)
- 400g tinned chopped tomatoes
- 2 tsp pesto
- 1 tsp basil
- 2 tsp paprika
- 80ml olive oil
- Salt and black pepper
Method:
1. Preheat your oven to 200°C.
2. Start by chopping the capsicums in half, then into medium-sized chunks, and remove any seeds.
3. Proceed to chop the eggplant, zucchini, and onions into similar-sized pieces.
4. Take a large roasting tray and place all the chopped vegetables in it. Drizzle them with olive oil and sprinkle with salt and pepper.
5. Roast this mixture in the oven for about 20 minutes.
6. While the vegetables are roasting, prepare the sauce. Combine the chopped tin tomatoes, paprika, pesto, garlic, and basil in a large saucepan.
7. Once the roasted vegetables are done, add them to the saucepan with the prepared sauce. Season everything with a pinch of salt and pepper, and gently heat it all together.
8. This ratatouille can be served as a delightful side dish or with some crusty baked bread.
9. If you'd like a variation, transfer the ratatouille to a large baking dish, crack four eggs over the top, and bake it all in the oven for around 10 minutes or until the eggs are set.
Grilled salmon skewers with lime (with peanut dipping sauce)
Ingredients:
For the salmon skewers:
- 4 salmon fillets (2 packs, defrosted), cut into 2-3cm cubes
- 1 pot of mint, roughly chopped
- Finely grated zest of 2 limes
- 2 tablespoons granulated sugar
- 1 teaspoon coarse ground black pepper
- Pinch or 2 of salt
- 1 tablespoon olive oil
For the dipping sauce:
- 2-3 tablespoons olive oil
- 1 small onion, peeled and finely chopped
- 1 tablespoon fresh ginger, very finely chopped
- 2 cloves garlic, peeled and chopped
- 1 teaspoon chilli powder
- 2 tablespoons red wine vinegar
- 115g smooth peanut butter
- 5-6 tablespoons water
- 1 pot of fresh coriander, chopped
- 2-3 spring onions, finely chopped
To serve:
- Instant noodles
Method:
Prepare the salmon skewers:
1. Thread the salmon cubes onto four skewers, ensuring they are free of skin and bones.
2. Mix the chopped mint, lime zest and juice, granulated sugar, coarse ground black pepper, salt, and olive oil until well combined.
3. Place the salmon skewers on a plate or stainless steel tray and pour the marinade mixture over them, ensuring they are well coated. Allow them to marinate.
Prepare the dipping sauce:
1. Heat 2-3 tablespoons of olive oil in a pan and add the chopped onion, ginger, garlic, and chilli. Cook for 5-8 minutes until softened.
2. Mix well with the red wine vinegar and peanut butter in the pan. Warm through, then stir in the chopped coriander and spring onions.
3. Add enough water to create a thick sauce consistency. Set aside.
Cooking the salmon skewers:
1. Remove the skewers from the marinade and pat them dry using a kitchen towel.
2. If using a barbecue, heat it up. Before cooking, lightly oil the barbecue bars with a bit of oil using a kitchen towel.
3. Alternatively, if using a non-stick frying pan, heat it up as well.
4. Lightly oil the marinated salmon cubes to prevent sticking.
5. Cook the salmon skewers on each side for 3-4 minutes until they are cooked and have a nice grilled appearance.
6. Then, serve the grilled salmon skewers alongside instant noodles. Present the peanut dipping sauce on the side for dipping the skewers.
Zucchini pancakes with capsicum salsa
Ingredients:
For zucchini pancakes:
- 2 zucchinis
- 2 spring onions, sliced
- 100g plain flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp pepper
- Sunflower oil (for cooking)
For capsicum salsa:
- 1 pack of mini capsicums, cored and sliced into small cubes
- 100g cherry tomatoes, quartered
- 1 tbsp olive oil
- 1 red chilli, finely diced (seeds removed)
- Juice of ½ lime
- 7g fresh coriander
Method:
1. Start by preparing the capsicum salsa. Heat the olive oil in a pan and add the mini capsicum cubes. Cook until they soften.
2. Add the finely diced red chilli and quartered cherry tomatoes to the pan. Pour in the lime juice and add the fresh coriander. Allow the mixture to simmer and reduce while you work on the pancakes.
3. Grate the zucchini and place them in a bowl. Add the sliced spring onions.
4. Incorporate the plain flour, baking powder, salt, and pepper into the zucchini mixture. Mix well.
5. Let the mixture rest for about five minutes. The natural moisture from the zucchini will create a moist batter. If needed, you can add a teaspoon of water.
6. Heat a frying pan with two to three teaspoons of sunflower oil while the batter rests. As the pan heats up, spoon the pancake batter onto the pan.
7. Cook the pancakes for approximately 5 minutes or until they turn golden brown on one side. Then, carefully flip them over and cook on the other side for two to three minutes.
8. Once the pancakes are cooked, serve them with the prepared red capsicum salsa. You can also sprinkle some additional fresh coriander on top for added flavour.
We hope you found these recipes amazing, members! Do you have more to share? Feel free to leave them in the comments below!
If you're wondering why this German-owned discount wonder keeps winning hearts (and shopping carts), it's all about the one-two punch of value for money and many other goodies—deals, specials, freshness, and quality.
ALDI has hit all the right notes, and customers are singing its praises with a resounding five-star rating in just about every category.
As our everyday expenses continue to rise, there's a smart and satisfying solution to save your hard-earned money and relish a nourishing meal – preparing it on your own. Say goodbye to the discomfort of spending too much on expensive meals!
Let's explore the realm of budget-friendly and healthful dining options. We're here to share three delightful lunch recipes courtesy of ALDI, tailored to satisfy your taste buds and budget. You won't need to crack open the piggy bank for these!
Credit: ALDI.
Ratatouille
Ingredients:
- 1 eggplant
- 1 sweet capsicum
- 1 green capsicum
- 1 zucchini
- 2 red onions
- 3 garlic cloves (peeled and finely chopped)
- 400g tinned chopped tomatoes
- 2 tsp pesto
- 1 tsp basil
- 2 tsp paprika
- 80ml olive oil
- Salt and black pepper
Method:
1. Preheat your oven to 200°C.
2. Start by chopping the capsicums in half, then into medium-sized chunks, and remove any seeds.
3. Proceed to chop the eggplant, zucchini, and onions into similar-sized pieces.
4. Take a large roasting tray and place all the chopped vegetables in it. Drizzle them with olive oil and sprinkle with salt and pepper.
5. Roast this mixture in the oven for about 20 minutes.
6. While the vegetables are roasting, prepare the sauce. Combine the chopped tin tomatoes, paprika, pesto, garlic, and basil in a large saucepan.
7. Once the roasted vegetables are done, add them to the saucepan with the prepared sauce. Season everything with a pinch of salt and pepper, and gently heat it all together.
8. This ratatouille can be served as a delightful side dish or with some crusty baked bread.
9. If you'd like a variation, transfer the ratatouille to a large baking dish, crack four eggs over the top, and bake it all in the oven for around 10 minutes or until the eggs are set.
Credit: ALDI.
Grilled salmon skewers with lime (with peanut dipping sauce)
Ingredients:
For the salmon skewers:
- 4 salmon fillets (2 packs, defrosted), cut into 2-3cm cubes
- 1 pot of mint, roughly chopped
- Finely grated zest of 2 limes
- 2 tablespoons granulated sugar
- 1 teaspoon coarse ground black pepper
- Pinch or 2 of salt
- 1 tablespoon olive oil
For the dipping sauce:
- 2-3 tablespoons olive oil
- 1 small onion, peeled and finely chopped
- 1 tablespoon fresh ginger, very finely chopped
- 2 cloves garlic, peeled and chopped
- 1 teaspoon chilli powder
- 2 tablespoons red wine vinegar
- 115g smooth peanut butter
- 5-6 tablespoons water
- 1 pot of fresh coriander, chopped
- 2-3 spring onions, finely chopped
To serve:
- Instant noodles
Method:
Prepare the salmon skewers:
1. Thread the salmon cubes onto four skewers, ensuring they are free of skin and bones.
2. Mix the chopped mint, lime zest and juice, granulated sugar, coarse ground black pepper, salt, and olive oil until well combined.
3. Place the salmon skewers on a plate or stainless steel tray and pour the marinade mixture over them, ensuring they are well coated. Allow them to marinate.
Prepare the dipping sauce:
1. Heat 2-3 tablespoons of olive oil in a pan and add the chopped onion, ginger, garlic, and chilli. Cook for 5-8 minutes until softened.
2. Mix well with the red wine vinegar and peanut butter in the pan. Warm through, then stir in the chopped coriander and spring onions.
3. Add enough water to create a thick sauce consistency. Set aside.
Cooking the salmon skewers:
1. Remove the skewers from the marinade and pat them dry using a kitchen towel.
2. If using a barbecue, heat it up. Before cooking, lightly oil the barbecue bars with a bit of oil using a kitchen towel.
3. Alternatively, if using a non-stick frying pan, heat it up as well.
4. Lightly oil the marinated salmon cubes to prevent sticking.
5. Cook the salmon skewers on each side for 3-4 minutes until they are cooked and have a nice grilled appearance.
6. Then, serve the grilled salmon skewers alongside instant noodles. Present the peanut dipping sauce on the side for dipping the skewers.
Credit: ALDI.
Zucchini pancakes with capsicum salsa
Ingredients:
For zucchini pancakes:
- 2 zucchinis
- 2 spring onions, sliced
- 100g plain flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp pepper
- Sunflower oil (for cooking)
For capsicum salsa:
- 1 pack of mini capsicums, cored and sliced into small cubes
- 100g cherry tomatoes, quartered
- 1 tbsp olive oil
- 1 red chilli, finely diced (seeds removed)
- Juice of ½ lime
- 7g fresh coriander
Method:
1. Start by preparing the capsicum salsa. Heat the olive oil in a pan and add the mini capsicum cubes. Cook until they soften.
2. Add the finely diced red chilli and quartered cherry tomatoes to the pan. Pour in the lime juice and add the fresh coriander. Allow the mixture to simmer and reduce while you work on the pancakes.
3. Grate the zucchini and place them in a bowl. Add the sliced spring onions.
4. Incorporate the plain flour, baking powder, salt, and pepper into the zucchini mixture. Mix well.
5. Let the mixture rest for about five minutes. The natural moisture from the zucchini will create a moist batter. If needed, you can add a teaspoon of water.
6. Heat a frying pan with two to three teaspoons of sunflower oil while the batter rests. As the pan heats up, spoon the pancake batter onto the pan.
7. Cook the pancakes for approximately 5 minutes or until they turn golden brown on one side. Then, carefully flip them over and cook on the other side for two to three minutes.
8. Once the pancakes are cooked, serve them with the prepared red capsicum salsa. You can also sprinkle some additional fresh coriander on top for added flavour.
We hope you found these recipes amazing, members! Do you have more to share? Feel free to leave them in the comments below!
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