Hello People, yes yes Hajra’s Kitchen is still alive and kicking. Lack of blogging and recipes is due to a number of personal reasons. Thanks for understanding ❤️

So recently the amazing Aldi contacted me and asked if I wanted to do a feature on their products. They very kindly sent me some vouchers to use in their store. I am a huge Aldi fan as I shop their regularly and I think their products are great value for money, the quality is brilliant and the fact they now do certain branded items its even better.

These are some of the lovely items I purchased today!

Anyways after racking my brain I thought as we are still in kind of a Summer I’d make a main…the Lamb Sliders and dessert was a mango & Passionfruit cheesecake and also added on a refreshing Passion fruit mocktail.

I’ve tried to take some step by step pics but any questions please feel free to message me.

INGREDIENTS:

1/2 KG Lamb Mince

1 and half tsp Chilli powder

1 TBS Tandoori powder

2 TBS Tandoori Paste

1 tsp Salt (add more of needed)

1 tsp Peri Peri Seasoning

1 TBS Lemon Juice

2 tsp ginger garlic paste

1 tsp Coarse black pepper

Aldi Brand brioche sliders

Cheese Slices

METHOD:

Wash and Drain the Lamb mince. Add the rest of the ingredients and marinate overnight or at least 2 hours.

Make into small patties and bake for 15 minutes. Once par baked grill in a griddle pan or George Foreman Grill.

To assemble: Slice a slider in half and then layer the Salad in and then add the patty, add some yoghurt mint chutney, add a slice of cheese. Put a skewer through the middle with a cherry tomato.

Mint chutney: Aldi Greek yoghurt, Aldi mint sauce, salt to taste, fresh lemon juice.

Served with a side of Aldi Curly Fries.

Add all the spices to the lamb mince

Mix well and leave to marinate overnight or at least a couple of hoursShape into pattiesGrill in a griddle pan or George Foreman grill Layer Salad into the buns, add the lamb patties and top with a slice of cheese and mint yoghurt chutney.

Now onto the dessert…one of my fave Cheesecakes!

Mango & Passionfruit cheesecake

INGREDIENTS:

For the base:

300g Milk Chocolates digestives

50g melted butter

Blitz some chocolate digestives, add the melted butter to the digestives and mix well. Layer on the bottom of a springform cake tin and press well. Chill for half an hour.

For the topping:

600g soft cheese (Aldi)

150 ml elmlea double cream (whipped separately till soft peaks)

60g icing sugar

1 tbsp fresh lemon juice

Mango & Passionfruit Coulis (from Aldi)

Whip all the of the above topping ingredients together and then spread on top of the biscuits base. Spread the Aldi Mango & Passionfruit coulis on top.

Chill for a few hours.

All ingredients except the butter are from Aldi

Add the digestives to the chopper and blitz

Blitz until they resemble breadcrumbs

Add the melted butter to the crushed digestives and mix and then press into a springform cake tin and then put in the fridge to chill

Whip the elmlea cream until soft peaks

Add 600g (3 tubs Aldi soft cheese) into a bowl

Add the icing sugar and whisk the cream cheese and sugar

Add the whipped elmlea and lemon juice and whisk well until nicely combined and smooth. Taste for sugar and sourness.

Add the creamy mixture on top of the chilled biscuit base

Spread the mix evenly onto the biscuit base and then add the mango & passionfruit coulis on top

Chill for a few hours until ready to serve