Cold Storage promotion - page 11 - NO LONGER VALID *

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<retailer> - <MM/DD/YYYY - MM/DD/YYYY> - Sales products - ,<products from flyers>. Page 11
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Scroll through this Cold Storage promotion valid from - to - to see the latest sales. On 51 pages of the current weekly offer, you will find the best goods from the Hypermarkets and Supermarkets category. If you want to save on your next shopping trip to Cold Storage, don't forget to look through the entire catalogue from page 1 to page 51. If you want to shop smart and save on your next shopping trip to Cold Storage, don’t miss the latest weekly offer full of amazing prices and wonderful discounts. Come back to Top Catalogues every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

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Products in this catalogue

 
 
FACE TO FACE Classic British Scones PREP 10min COOK 10min Ingredients (makes 8 scones) quickly with flat bladed knife. Once combined, 350g self-raising flour, sifted • 4 tsp salt • 1 tsp baking powder 85g butter, cubed • 3 tbsp caster or regular sugar place it on well-dusted work surface. 5. Shake more flour on dough and your hands, then fold dough over 2-3 times until 200g raisins or dried fruit (optional) • 175ml milk • 1 tsp vanilla extract A squeeze of lemon juice • 1 beaten egg, to glaze it's a little smoother. Pat into a round 4cm deep. Try not to overwork dough; be light with your hands. Over- handling dough will result in heavy and tough scones. 6. Take 5cm plain cutter and dip into some flour. Plunge in a single movement into dough, then repeat until you have 4 scones. Do not twist cutter when pressing Scones are best served warm with clotted cream and strawberry jam. 1. Pre-heat oven to 220 deg C. Pre-heat baking tray as well. 2. In mixing bowl, combine sifted flour, salt and baking TIPS ON HOW TO BAKE THE PERFECT BRITISH SCONES powder. Add butter and rub in with your fingers down. Press what's left of until mixture looks like fine dough back into a round to crumbs. Using a flat bladed knife, stir in sugar, then add dried fruit (if using). cut out another four. 1. As soon as the mixture starts to form, 7. Brush tops with beaten egg, then carefully place onto hot baking tray. Bake add full fat milk. The key is getting it nice and sticky - when it's sticky, it's ready. 2. It's absolutely key that you don't overwork it - you want to keep it light and you want to keep it moist. Bring it together so it still breaks easily. 3. Make a few different batches - they are so easy. so do a few different types at once. Some plain, some with sultanas, 3. Heat milk in microwave for about 30sec until warm, not for 10min or until risen and golden on top. 8. Serve with clotted cream or butter, and strawberry jam or lemon curd. hot. Add vanilla and lemon juice, then set aside for 2min. 4. Make a well in dry mix, then add liquid and combine and some with walnuts. 4. Serve with a really good quality clotted RECIPE COURTESY OF LOVEFOODIES.COM cream and a really good quality jam. You have these great tasting scones, you have to make sure what you serve with them is of equally good quality. Cold Storage 09

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