Edgars Specials - 01/07/2018 - 31/07/2018 - page 41 - NO LONGER VALID

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Edgars catalogue  - 01/07/2018 - 31/07/2018 - Sales products - swiss roll, oil, syrup. Page 41.
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Scroll through this Edgars catalogue valid from 01/07/2018 to 31/07/2018 to see the latest deals. On 46 pages of the currently valid catalogue, you will find the best goods from the Clothing category. If you want to save on your next shopping trip to Edgars, don't forget to look through the entire catalogue from page 1 to page 46. If you want to shop smart and save on your next shopping trip to Edgars, don’t miss the latest weekly catalogue full of amazing prices and wonderful discounts. Come back to My Catalogue every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

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Cooking is fun for some, suffering for others. In any case, you should always enjoy it and try new things. You will gain a new taste and experience.

Most people use one, a maximum of two types of oil in the kitchen. However, there are many species, such as sunflower oil, olive oil, rapeseed oil, coconut oil, avocado oil, hemp oil, corn oil, flaxseed oil, soybean oil and many others. You've probably never tried most of them, and some are very hard to come by. But once you try a little different type while cooking and taste the food with them, you will quickly realize that they are much tastier than the classic variants that you commonly use. Experimentation is very important in the kitchen and your family will surely be thrilled that they can try something new that they have never had before and just won't taste it somewhere. Try something new and you will not regret it.

LIVE FOOD Chelsea buns MAKES 9 BUNS 250ml water 180ml sugar 4 cinnamon sticks Fresh peel from 3 naartjies 2 quantity basic bread dough 60g raisins (sweet treat-substitute with small chocolate pieces) Ground cinnamon, for sprinkling GLACÉ ICING 100gicing sugar, sifted 20ml water METHOD Grease an IScm square pan with butter. In a small saucepan, heat the water, sugar, cinnamon and naartjie peel together and slowly bring to a oil. Reduce the heat and simmer for 10 minutes. Set aside Roll the dough out into a rectangle measuring about 23cm x30cm Brush the dough with the infused sugar syrup and sprinkle with the raisins and ground cinnamon Starting from the longer side, roll the dough into a really tight swiss roll' Brush the end with a little water to seal. Cut the rol into nine even pieces and place them into the buttered pan, cut-side down. Allow to rise in a warm area for 20-30 minutes. Preheat the oven to 190°G. Brush the buns with the remaining syrup. Bake for 15-20 minutes until golden and cooked through. Remove from the oven and allow to cool for 10 minutes in the pan before transferring to a cooling rack to cool completely Make the glacé icing by mixing the icing sugar and water together. Once mixed, pour over the buns and allow to set for a few minutes before pulling the buns apart and serving. EDGARS CLUB JULY 2018

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