Aldi... what do you recommend?

0xzmro3n4y7lb5

Love the own brand BBQ sauce with the Bull's horns on it. The bacon one is a bit sweet the original is lovely.

Saw a Bullseye Roasted Onion BBQ sauce in the middle aisle yesterday for burgers.

Saw it on the back it's Heinz. They must make the Aldi one, same bottles and same type of labelling.

McMurphy

They have a pizza kit in stock, unsure if it's a new product, but I only noticed it this morning when in to pick up a few things.

It's in a pizza shaped box, inside you'll find 2 X individually packaged doughballs, a tub of sauce and some grated mozzarella. It costs €4.95.

Just made some for the kids to enjoy in the sunshine in the back yard.

My advice is to leave them alone, I usually make my own from their Sorrento pizza bases, pizza sauce from Tesco, and grated mozzarella/cheddar that Aldi sell and they turn out much much better than these were.

anewme

I see the Saturday Pizza's have got a listing with Aldi. Must pick one up- they are very nice for a frozen pizza, if a bit pricier than the others,

Beechwoodspark

anewme wrote: »

I see the Saturday Pizza's have got a listing with Aldi. Must pick one up- they are very nice for a frozen pizza, if a bit pricier than the others,

Seemingly won’t be stocked again til late September.

I haven’t tried them but I noticed all the good reviews so I asked them when they’d be in stock.

anewme

Beechwoodspark wrote: »

Seemingly won’t be stocked again til late September.

I haven’t tried them but I noticed all the good reviews so I asked them when they’d be in stock.

Ahh that's a pain! They are very decent for a frozen pizza.

Ben Done

anewme wrote: »

Ahh that's a pain! They are very decent for a frozen pizza.

The sourdough bases are lovely though.
Bag of mixed cheese and tin of pizza sauce and it's made in 5 mins.

Gloomtastic!

The Variety Pack of Cassidy’svHsnd Cooked Crisps are great!

Gloomtastic!

The Variety Pack of Cassidy’s Hsnd Cooked Crisps are great!

youcancallmeal

Ben Done wrote: »

The sourdough bases are lovely though.
Bag of mixed cheese and tin of pizza sauce and it's made in 5 mins.

Do they sell tins of pizza sauce?

igCorcaigh

youcancallmeal wrote: »

Do they sell tins of pizza sauce?

I don't think they do, but I've seen them in tesco.

The Nal

youcancallmeal wrote: »

Do they sell tins of pizza sauce?

Yeah, cartons of passata. Cheap too.

Dizzyblonde

youcancallmeal wrote: »

Do they sell tins of pizza sauce?

Tesco and Supervalu sell tins of Mutti pizza sauce and it's really good, it comes in half size tins too and one of those will do two large pizzas.

bigron2109

Dizzyblonde wrote: »

Tesco and Supervalu sell tins of Mutti pizza sauce and it's really good, it comes in half size tins too and one of those will do two large pizzas.

Supervalu sell the Insanely good pizza sauce and its about 1.50 euro for about 120 ml. Its lovely.

On the pizza bases, the ones from Aldi are lovely. I think they are about 2.70 euro a packet and there is two pizza bases in them. They are 10 inch bases. Ive had those ones, and the ones from Supervalu and prefer the Aldi one.

Ryath

The Aldi sourdough ones are good the best are the DaPiero ones though. Tesco have another new brand that are pretty decent Quelli Della. They're bigger though about 13inches so a tight squeeze in my Ooni Karu. Definitely a bit more feeding in them the other brands would need a side of garlic bread but there's enough in these for two adults and two kids.

Ben Done

Dizzyblonde wrote: »

Tesco and Supervalu sell tins of Mutti pizza sauce and it's really good, it comes in half size tins too and one of those will do two large pizzas.

Yes it's lovely.
Only bettered by the Napolitana in the glass jar, if you can find it..

54and56

Dizzyblonde wrote: »

Tesco and Supervalu sell tins of Mutti pizza sauce and it's really good, it comes in half size tins too and one of those will do two large pizzas.

I know this is against the rules but hope I'll be given a pass.

One of the frustrating things I experience with either store bought or home made pizza sauces is that they are too watery and not well enough flavoured often resulting in a fairly wet topping to the pizza.

Having searched and searched I finally found a simple recipe which takes about a minute to make and imparts the best flavour I've ever had on home made pizzas.

At the risk of a yellow card here goes:-

One tube of tomato puree.
One tin of whole plum tomatoes (plum are better than diced as diced are treated with a preservative to hold their shape).
2 TBS oregano
2 TBS Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ TBS garlic salt
¼ tsp freshly ground black pepper
1 tsp sugar

Put all the ingredients into a blender or smoothie type cup.

Blend and use for 8 – 10 pizzas.

You can use sparingly as it’s very concentrated and full of flavour.

Gloomtastic!

54and56 wrote: »

I know this is against the rules but hope I'll be given a pass.

One of the frustrating things I experience with either store bought or home made pizza sauces is that they are too watery and not well enough flavoured often resulting in a fairly wet topping to the pizza.

Having searched and searched I finally found a simple recipe which takes about a minute to make and imparts the best flavour I've ever had on home made pizzas.

At the risk of a yellow card here goes:-

One tube of tomato puree.
One tin of whole plum tomatoes (plum are better than diced as diced are treated with a preservative to hold their shape).
2 TBS oregano
2 TBS Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ TBS garlic salt
¼ tsp freshly ground black pepper
1 tsp sugar

Put all the ingredients into a blender or smoothie type cup.

Blend and use for 8 – 10 pizzas.

You can use sparingly as it’s very concentrated and full of flavour.

Why do you think you'd get a yellow card? My pizza sauce takes an hour plus to make on the hob to try and reduce the liquid content. I might try yours next batch, thanks.

Garlic salt? I need to go hunting for that......

Kat1170

Garlic salt - Polish shop

Feisar

Aldi do a flavored passata. Garlic or Basil and Oregeno. I use the latter for a pizza sauce. Finely dice and sweat an onion, crush in a clove of garlic or two to taste, pepper/salt and simmer down to the desired consistency. Not mind blowing but does the trick.

the beer revolu

I'm sure I've posted this several times before but once I made this recipe I found in an Italian special section of a magazine years ago, I've never looked at another.
It doesn't sound that great but it really works for a rich, deep but uncomplicated pizza sauce.

Heat up a heavy pan until almost smoking hot - I use my cast iron frying pan.
Pour in a good glug of olive oil and, straight away, throw in a tin of plum tomatoes, a large clove of garlic, finely chopped and a teaspoon of dried oregano.
It will splutter and bubble.
Over a high heat, stir constantly with a wooden spoon, breaking up the tomatoes and making sure they don't burn. Keep going until it is reduced to a thick, paste (5 - 10 minutes).
Season with salt and pepper.
One tin does about 4 pizzas. It is rich and thick, you don't need loads.

No one is ever convinced by this recipe, for some reason but I swear by it.
Use decent tomatoes.

Frank Grimes

Kat1170 wrote: »

Garlic salt - Polish shop

Tesco too

leahyl

Garlic salt is widely available - we use it in our garlic potato at Christmas time

thesandeman

leahyl wrote: »

Garlic salt is widely available - we use it in our garlic potato at Christmas time

You get a garlic potato at Christmas time?
That sounds like something from Oliver Twist!!

charlietheminxx

Feisar wrote: »

Aldi do a flavored passata. Garlic or Basil and Oregeno. I use the latter for a pizza sauce. Finely dice and sweat an onion, crush in a clove of garlic or two to taste, pepper/salt and simmer down to the desired consistency. Not mind blowing but does the trick.

I use this too, the garlic flavoured passata with onion salt and a good whack of Italian seasoning. Nicer, cheaper and healthier than the shop bought sauces IMO.

I make it as I go and use the rest of the jar of passata as a base for a Mexican bean soup.

Debub

the beer revolu wrote: »

I'm sure I've posted this several times before but once I made this recipe I found in an Italian special section of a magazine years ago, I've never looked at another.
It doesn't sound that great but it really works for a rich, deep but uncomplicated pizza sauce.

Heat up a heavy pan until almost smoking hot - I use my cast iron frying pan.
Pour in a good glug of olive oil and, straight away, throw in a tin of plum tomatoes, a large clove of garlic, finely chopped and a teaspoon of dried oregano.
It will splutter and bubble.
Over a high heat, stir constantly with a wooden spoon, breaking up the tomatoes and making sure they don't burn. Keep going until it is reduced to a thick, paste (5 - 10 minutes).
Season with salt and pepper.
One tin does about 4 pizzas. It is rich and thick, you don't need loads.

No one is ever convinced by this recipe, for some reason but I swear by it.
Use decent tomatoes.

shoudnt be using a cast iron pan to cook acidic food like tomatoes too often IMO, once in a while is ok if seasoned regularly

the beer revolu

Debub wrote: »

shoudnt be using a cast iron pan to cook acidic food like tomatoes too often IMO, once in a while is ok if seasoned regularly

It's not in there for very long and I wash the pan straight away.
Also, as you say, it doesn't happen very often.

I'm very particular about my cast iron pans.

Beanstalk

the beer revolu wrote: »

I'm sure I've posted this several times before but once I made this recipe I found in an Italian special section of a magazine years ago, I've never looked at another.
It doesn't sound that great but it really works for a rich, deep but uncomplicated pizza sauce.

Heat up a heavy pan until almost smoking hot - I use my cast iron frying pan.
Pour in a good glug of olive oil and, straight away, throw in a tin of plum tomatoes, a large clove of garlic, finely chopped and a teaspoon of dried oregano.
It will splutter and bubble.
Over a high heat, stir constantly with a wooden spoon, breaking up the tomatoes and making sure they don't burn. Keep going until it is reduced to a thick, paste (5 - 10 minutes).
Season with salt and pepper.
One tin does about 4 pizzas. It is rich and thick, you don't need loads.

No one is ever convinced by this recipe, for some reason but I swear by it.
Use decent tomatoes.

great recipe, i throw in four garlic cloves and blend the tin of tomatoes first, but its much the same. great for just pasta with a pile of parmesan too, just swap oregano for basil.

vicwatson

Aldi.... what do you recommend?

The number 5 White vintage cheddar is amazingly tasty

Kat1170

vicwatson wrote: »

Aldi.... what do you recommend?

The number 5 White vintage cheddar is amazingly tasty

Co on people, you're upsetting the usual passive aggressive me, me, me crowd with your helpful posts.

MickeyLeari

The pizza bases are great. 8 mins in a super hot oven and super tasty.