lovevalue! Look inside for our MEGA OFFERS on Kitchenware, Outdoor Furniture & Gardening Items Recipes inside by Chef Marvin Gauci

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Kitchenware, Outdoor Furniture & Gardening Items Recipes

1 Issue No.21 valid from 21st May till 20th June 2012 lovevalue! Europe s No.1 Supermarket Chain Look inside for our MEGA OFFERS on Kitchenware, Outdoor Furniture & Gardening Items Recipes inside by Chef Marvin Gauci Have you joined our loyalty card scheme yet? Check out the INSIDE BACK COVER for more information. Join the GS Loyalty Club for Great gifts!

2 lovevalue! Join the GS Loyalty Club for Great Offers! 0.68 see recipe 1.61 Risotto marinara 175g Tomato puree basil 700g Extra virgin olive oil 1l Risotto porcini heat & serve 250g Beef in jelly 90g x Green beans 220g Tomato paste 200g Anchovy paste 60g 1.60 Ketchup classic 330g 1.75 Fine salt 1kg Sweet corn 285g x Bolognese sauce 350g Mayonnaise 500g Clams in brine 60g 0.90 Smooth penne 1kg Thai rice 500g CHECK OUT MORE GREAT OFFERS AT

3 lovevalue! Giardiniera in white vinegar 210g Plum jam 450g Curry powder see recipe Lemon juice 125ml x Whole, peeled tomatoes 400g x3 see recipe Parsley 60g Black pepper ground 250g Peach halves 240g Stuffed olives 180g 5.65 Primitivo di Maduria Shredded salad in white vinegar 180g Peppers in white vinegar 180g Schiacciatine meditarranean flavour 300g Green Apple concentrate 1.5l Schiacciatine classic 300g Pineapple slices x

5kg pork belly half orange half lemon 300ml red wine 150 ml orange juice 1 clove garlic 200ml water

Start by liquidising the lemon and orange halves with the orange juice to make a paste. 2.

Season with salt and pepper and inject some garlic in the meat. 3.

place the pork, skin up, on the onions. Cover with foil and bake in oven at 200 C for 2 hours. 4.

4 loverecipes! Join the GS Loyalty Club for Great Offers! Sauce: cream pepper Slow Cooked Pork Belly INGREDIENTS (serves 4) 1.5kg pork belly half orange half lemon 300ml red wine 150 ml orange juice 1 clove garlic 200ml water mustard, whole grain 2 large onions potatoes & vegetables salt & pepper METHOD 1. Start by liquidising the lemon and orange halves with the orange juice to make a paste. 2. Rub pork with the orange and lemon mixture & mustard. Season with salt and pepper and inject some garlic in the meat. 3. Roughly chop the onions and place them in an ovenproof dish, add the red wine and water to the dish and place the pork, skin up, on the onions. Cover with foil and bake in oven at 200 C for 2 hours. 4. Remove foil and bake for another hour, during this time also bake the potatoes and grill some seasonal vegetables. 5. Once the pork is ready, take the pan juices and cool down immediately so the fats gather on top, remove the fats and bring the liquid to a boil. Simmer until it thickens to a sauce consistency. 6. Now the pork has set and the skin can be removed. Once the skin is off cut it into portions. the pork will have to be heated again just before serving Orange juice 1l 1.85 Red wine 1l CHECK OUT MORE GREAT OFFERS AT

Stuffed Mascarpone Mushrooms Pineapple Carpaccio INGREDIENTS

cherry tomatoes 4 shallots 1 leek 1 carrot 1 red pepper

(serves 4) fresh pineapple ground chilli sugar vanilla ice

Slice the pineapple very thinly and put sugar on top. 2.

Top with ice cream balls and garnish with pistachios and chili.

Wash the mushrooms & remove the stems however do not discard

Chop the stems finely, chop the cherry tomatoes, shallots,

Fold the mascarpone into the mixture & season with salt &

Fill the mushrooms with the mixture & bake for 10 min at 180 C.

5 Stuffed Mascarpone Mushrooms Pineapple Carpaccio INGREDIENTS (serves 4) 16 good-sized mushroom 1 tub mascarpone 400gr cherry tomatoes 4 shallots 1 leek 1 carrot 1 red pepper parsley handful pistachios salt & pepper METHOD INGREDIENTS (serves 4) fresh pineapple ground chilli sugar vanilla ice cream pistachios METHOD 1. Slice the pineapple very thinly and put sugar on top. 2. Burn the sugar with a kitchen torch 3. Top with ice cream balls and garnish with pistachios and chili. Serve immediately. 1. Wash the mushrooms & remove the stems however do not discard them. Put the mushrooms in a baking tray. 2. Chop the stems finely, chop the cherry tomatoes, shallots, parsley, pistachios & peppers. Put them all in a bowl. 3. Fold the mascarpone into the mixture & season with salt & pepper, adding chilli flakes for more of a kick. 4. Fill the mushrooms with the mixture & bake for 10 min at 180 C. Finely cut the leek & the carrot & use them to garnish the mushrooms right before serving Ground chiili Panna ice cream 500g Mascarpone 250g Chilli flakes Pistachios 200g 4.08

6 lovevalue! Join the GS Loyalty Club for Great Offers! frozen chilled Yoghurt coffee 150g Pesto 100g 1.00 Russian salad 200g Yoghurt forest fruits 150g Yoghurt strawberry 150g Yoghurt banana 150g 1.83 Mozzarella balls 150g Peas 1kg Broad beans 450g Ice cream sandwich panna 500g Octopus 500g Seafood mix for rice 300g Nordic shrimps 500g CHECK OUT MORE GREAT OFFERS AT

finely grated black pepper 4 tbsp extra virgin olive oil METHOD 1.

Stir the pasta with the sauce, if necessary adding a few more spoons of the

Serve warm with some more grated cheese & ground pepper. 16.59* 29.

63* Salamini mignon *price per kilo 2.99 per kilo 22.

7 lovefresh! Spaghetti Cacio e Pepe INGREDIENTS (serves 4) 400g spaghetti 200g caciocavallo, finely grated black pepper 4 tbsp extra virgin olive oil METHOD 1. Bring a large pot of salted water to a boil, add pasta & cook according to package directions. 2. While the pasta cooks, heat the olive oil in a pan with about 2 teaspoons of freshly ground black pepper. Also, place the grated cheese in a bowl, add a small amount of pasta water & mix until you have a creamy sauce. 3. Drain the pasta while it is still al dente, throw it in the pan with oil & swirl making sure it is evenly coated. Then pour the cheese sauce over everything. Stir the pasta with the sauce, if necessary adding a few more spoons of the cooking water (the starch will bind everything). Serve warm with some more grated cheese & ground pepper * 29.79* Caciocavallo Silano cheese *price per kilo 12.56* 10.13* 17.63* Salamini mignon *price per kilo 2.99 per kilo 22.55* Salsiccia piccante *price per kilo Lovevalue Tip! BBQ PORK KOFTA: Place 150G pork & 1/2 tsp each of dried chilli flakes, cumin seeds, paprika, curry powder, ground ginger & soy sauce into a food processor and season with salt & black pepper. Divide the mixture into three equal portions and roll each into sausage-shaped koftas. Skewer the koftas onto wooden skewers, rub with the olive oil & fry in a pan to seal the meat & prevent them breaking. BBQ for about 5 mintues & serve Pork mince

8 lovekitchen! HALF PRICE MEGA OFFERS on Kitchen Utensils Cheese grater roller white-grey Thermometer green Pineapple corer & peeler see recipe 5.00 Set of 3 sieves green, grey & white 7,12,18cm Jar opener Onion chopper white-grey Vegetable strainer white-grey Lemon squeezer white-grey Mulitfunction grater box Crumb sweeper green Skimmer green/pink/grey Spaghetti server green/pink/grey 2.06 Serving spoon green/pink/grey Spatula green/pink/grey Turner green/pink/grey Ladle green/pink/grey CHECK OUT MORE GREAT OFFERS AT

9 Bottle & wine opener white-grey way grater Olive/cherry pitter Garlic press Skewers 30cm x Stove lighter green/grey Can opener Grater with container Spiral beater Tea filter 0.80 Set of 4 hooks green Set of 3 hooks green Set of 2 clips green 7.84 Corkscrew Handheld grater Knives x2 Julienne grater white-grey Kitchen timer green/red/grey Teaspoons x Forks x2 9.46

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14 lovepets! Join the GS Loyalty Club for Great Offers! Dog terrine veal 150g Dog croquettes chicken & rice 3kg Rice for animals 2kg Dog terrine duck 150g Cat pate various flavours 135g x Dog chunks chicken 1230g Cat litter ultra absorbent 4kg NEW Cat croquettes fish 450g WANT TO SEE YOUR PET HERE? Send a photo of your pet to lovevalue@gsmalta.com and win a 20 voucher worth of Carrefour pet products redeemable at any of our outlets. Don t forget to tell us your pet s name! NEW Cat croquettes junior chicken 450g MURPHY CHECK OUT MORE GREAT OFFERS AT

15 lovepoints!

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lovevalue! Easter lamb recipe inside by Chef Marvin Gauci Europe s No.1 Supermarket Chain Personal Products Household Goods Up to 100 Cash Vouchers

lovevalue! Easter lamb recipe inside by Chef Marvin Gauci Europe s No.1 Supermarket Chain Personal Products Household Goods Up to 100 Cash Vouchers lovevalue! Issue No.19 valid from 15th March till 20th April 2012 Europe s No.1 Supermarket Chain Household Goods Personal Products Up to 100 Cash Vouchers Easter lamb recipe inside by Chef Marvin Gauci