June Week 5: SupermartNG Food Recipes For The Week

supermartng food recipes

SupermartNG is here again with the recipes for the week for June week 5. Enjoy.

1 Guinness Beef Soup

Incredible and perfect for a cold evening! Don’t gulp down all the Guinness because here is one recipe to try. Guinness can do so much, so quit drinking and start cooking Guinness. Lovers of Guinness would definitely make this meal a tradition in no time.

Photo Credit: Sweet Pea’s Kitchen


1 kg beef

2 tbsp plain flour

3 tbsp vegetable oil

3 tsp salt

6 pcs carrot

2 cans Guinness Foreign Extra Stout 33 cl

4 pcs irish potatoes

2 pcs bay leaves

1 tsp dried thyme

1 tsp black pepper

6 pcs garlic

150 g mushroom

1 pcs onions

2 tbsp tomato paste

1 cup water

1 bunch parsley


Firstly wash the beef and cut into pieces then set aside. Chop the onions, mince the garlic, slice the mushroom and set aside. Dissolve the tomato paste in 4 tablespoons of water and set aside. Also, peel the potato and cut into chunks and cut carrot into short chunks.

Combine the beef, salt, pepper, 1 tablespoon of vegetable oil and flour in a bowl and toss together. In a large sauce pan, heat the remaining vegetable oil over high heat and brown the beef on all sides.

Remove the beef from the oil and reduce heat. Add the onions, garlic, dissolved tomato paste and cook for about 5 minutes. Transfer the content of the sauce pan to a large pot and boil 1 can of Guinness in the sauce pan, stirring occasionally to remove caramelized beef juice on the pan.

Place the browned beef the pot containing the tomato sauce, pour the boiled Guinness and the remaining can of Guinness into the pot. Add the potato, mushroom, bay leaves, thyme and carrot.

Stir and adjust seasoning. Cook over low heat for about 2-3 hours or until beef is tender. Add water while cooking if necessary.

Serve and garnish with parsley.

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2 Potato & Pepper Hash

Hosting friends and family and looking for a breakfast that is simple and scrumptious, pull out this recipe. This will suit both hungry bellies and picky eaters and they will not stop singing your praise. Let me add that this is a vegan recipe.

Photo Credit: Simple Seasonal


680 g irish potatoes

1 tsp paprika

1 pc onions

250 g rodo

200 g tatase

3 tbsp olive oil

1 tsp salt


You will need to boil the potatoes and boil for about 15 minutes or until they are tender. Drain off the water and allow to cool. Dice the onions to fill ½ cup and set aside.

While the potatoes are cooking, cut the rodo and tatase into ½ inch thick rings. Remove the seeds by placing them under running water and pressing the seeds out with your thumb.

Heat the 2 tablespoons of oil in a frying pan over medium-low heat, add the onions, rodo and tatase and cook for about 10 minutes. While cooking the rodo and tatase, slice the potatoes to ½ inch thick.

Add the garlic, paprika and ½ teaspoon of salt to the pan. Stir and cook for 1 minute. Add 1 teaspoon of oil and increase the heat to medium-high heat. Add the potatoes and saute until they are heated through and begin to brown.

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3 Mango Bread

Who would have thought we could incorporate mango in our bread! With the ginger, cinnamon and mango, this mango bread is surely bursting with flavor. Luckily, this bread gets better by the day, just wrap it in a plastic wrap and the flavors intensify.

Photo Credit: Sweet Pea’s Kitchen


2 pcs mango

300 g plain flour

2 tsp baking powder

2 tsp ginger

180 ml canola oil

1 tsp ground cinnamon

1 pc lemon

100 g brown sugar

3 pcs eggs

2 pinches salt

1 cup sugar


Preheat oven to 350 degrees F. Grease the bottom of a 9 × 5 inch loaf pan. Put the pan on an insulated baking sheet or two regular baking sheets stacked on each other to prevent the bottom of the bread from over baking. Cut the lemon into halves, using a vegetable peeler grate the zest off one half.

Dice the mangoes (peeled and pitted) to fill 2 cups and set aside. Whisk the eggs and oil in a small bowl and set aside. In a large bowl, mix the flour, baking powder, 1½ teaspoon of ginger, sugar, cinnamon, brown sugar and salt and ensure there are no lumps.

Pour the oil and egg mixture into the bowl of flour and mix gently with hand. The batter will become thick and feel more like a dough. Add the mango and zest. At this point, you can choose to add raisins if you love them in your bread.

Scrape the batter in the loaf pan and smooth the surface with a spatula. Bake for 1½ hours or until a toothpick inserted in the center comes out clean. Allow to cool.

Serve with tea or coffee.

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Peach Iced Tea

This thirst-quenching Peach Iced Tea is a good inspiration for beach hang out. It’s easy and works best with fresh, in season peach. Get the taste of tea and a sweet fruity taste from the recipe. The homemade peach syrup allows you adjust the sweetness.

Photo Credit: The Breakfast Drama Queen


3 pcs peach

1 cup sugar

3 pcs tea bags

2 l water


Firstly wash the peaches and cut into pieces. Put them in a pot, add the sugar and 250 ml of water and simmer for 5 minutes or until soft.

Smush the cooked pieces of peach down using a potato masher and cook on low heat for about 10 minutes. Remove from heat and allow to sit for about 30 minutes or more. Put in a blender or food processor and blend. Run the mixture through a sieve to get the syrup. Set the syrup aside

Boil 1 litre of water in a kettle for about 6 minutes. Add about 2-3 teabags to the boiled water and allow to sit for 15 minutes. Remove the teabags and allow the tea to cool.

Pour the tea in a glass and add as much syrup as desired. Add ice cubes and garnish with a slice of peach.


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